Pepperoni,Mozzarella and Broccoli Pasta
Source of Recipe
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List of Ingredients
1 pound rigatoni,wagon wheels or mediunm shells
2/3 cup vegetable oil
1/4 cup fresh lemon juice
2 tablespoons red wine vinegar
1 teaspoon salt to taste
1 teaspoon dried oregano
1/4 teaspoon coarsely ground black pepper
3 cups broccoli florets,steameduntil crisp tender -- About 3 minutes
12 ounces pepperoni,skinned cut into -- 1/4-inch pieces
6 ounces mozzarella-, cut into -- 1/4-inch pieces
1 medium green bell pepper, cut into -- 1/4- inch pieces
1/2 cup chopped red onion
1/2 cup chopped carrot
1/2 cup small brine-cured black olives or ripe olives -- sliced
1/4 cup rough chunks Parmesan,Romano or other -- hard cheese
1. Cook pasta in plenty of boiling salted water until al dente, or firm
to the bite, about 10 minutes.Drain;rinse with cool water.
2. Whisk the oil, lemonjuice, vinegar, salt, oregano, and black pepper
together; set aside.
3. In a large bowl, combine the cooked pasta, broccoli, peppermint,
mozzarella, bell pepper, red onion, carrot, olives and Parmesan. Add
dressing; toss to blend. Taste and add more salt, pepper, or lemon
juice, if needed. Serve at room temperature.
Recipe
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