Recipes

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)
Directions
  1. Make pasta and cook until al dente
  2. Drain and rinse thoroughly to cool
  3. Place in a large mixing bowl and set aside
  4. Whisk the oil, lemon juice, vinegar, salt, oregano, and black pepper together; set aside
  5. Add broccoli, pepperoni, mozzarella, bell pepper, red onion, carrot, olives, and Parmesan, if using, to the pasta
  6. Add dressing and toss to blend
  7. Taste and add more salt, pepper, or lemon juice, if needed
  8. Serve at room temperature.


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