Pepperoni, Broccoli, and Mozzarella Pasta Salad

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             FOOD FUNNY
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Here's some good advice from Jean B.:

Red meat is not bad for you - fuzzy green meat is bad for you.

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             TODAY'S RECIPE
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This salad can be served as a one-dish meal. Be sure to use fresh
mozzarella and not the shredded or sliced stuff intended to top pizza.

Pepperoni, Broccoli, and Mozzarella Pasta Salad

3/4 cup (180 ml) extra-virgin olive oil
1/4 cup (60 ml) lemon juice or red wine vinegar
1 tsp (5 ml) dried oregano, crumbled
Salt and freshly ground pepper to taste
1 lb (450 g) rigatoni, penne, medium shells, or pasta of your choice, cooked according to package directions, drained and rinsed under cold water
12 oz (335 g) pepperoni sausage, skinned and chopped
2-3 cups (500-750 ml) broccoli florets, steamed until tender but crisp and rinsed under cold water
6 oz (170 g) fresh mozzarella, chopped
1 green bell pepper (capsicum) cored, seeded, and chopped
1 small red onion, chopped
1/2 cup (125 ml) brine-cured black or green olives

Whisk together the olive oil, lemon juice, oregano, salt, and pepper.
Combine with the remaining ingredients in a large bowl and toss gently
to combine. Serve chilled or at room temperature.
Serves 6 to 8.
Received on Sun Jul 19 19:59:33 2009