directions
-
1
Make pasta and cook until al dente
-
2
Drain and rinse thoroughly to cool
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3
Place in a large mixing bowl and set aside
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4
Whisk the oil, lemon juice, vinegar, salt, oregano, and black pepper together; set aside
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5
Add broccoli, pepperoni, mozzarella, bell pepper, red onion, carrot, olives, and Parmesan, if using, to the pasta
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6
Add dressing and toss to blend
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7
Taste and add more salt, pepper, or lemon juice, if needed
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8
Serve at room temperature.
PEPPERONI, MOZZARELLA, AND BROCCOU PASTA SALAD
ingredients
- 1 full load of pasta dough made into rigatoni, rotini or shells
- 2/3 cup vegetable oil
- 1/4 cup fresh lemon juice
- 2 tablespoons red wine vinegar
- 1 teaspoon salt, or to taste
- 1 teaspoon dried oregano
- 1/4 teaspoon coarsely ground black pepper
- 3 cups broccoli florets, steamed until crisp-tender (about 3 minutes)
- 1 whole pepperoni (about 12 ounces), skinned
- and cut into 1/4-inch pieces
- 6 ounces mozzarella, cut into 1/4 inch pieces
- 1 green bell pepper, cut into 1/4-inch pieces
- 1/2 cup chopped red onion
- 1/2 cup chopped carrot (about 1 medium)
- 1/3 cup small brine-cured black olives or sliced ripe black olives
- 1/4 cup diced (about 1/4 inch) Parmesan, Romano, or other hard sharp cheese (optional)