Salad - Pasta 'Pepperoni, Mozzeralla & Broccoli

By Kwasome

Ingredients

• 1 lbs Rigatoni Pasta
• 1/4 cup Lemon Juice
• 1 tsp Salt
• 12 oz Pepperoni
• 2/3 cups Veggie Oil
• 2 Tbs Red Wine Vinegar
• 1 tsp Dried Oregano
• 1/2 cup Carrot - chopped
• 6 oz Mozzarella cheese - cut into 1/4" pieces
• 1 med. Green Pepper - cut into 1/4" pieces
• 1/2 cup Red Onion - chopped into 1/4" pieces
• 1/4 tsp Black Pepper - ground
• 3 cup Broccoli Flowerets - steamed 3 min.

Details

Servings 8

Preparation

Step 1

Cook Pasta in plenty of boiling H2O until al dente, ~10 min. Drain, rinse in cool H2O.
Whisk Oil, Lemon Juice, Vinegar, Salt, Oregano & Black Pepper together, set aside.
In a Lrg. bowl combine all remaining ingredients. Add Pasta, combine. Add liquid mixture, toss to blend.