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Italian Broccoli Pasta Salad



  • 6 1/4 pounds rigatoni or other tube pasta
  • 4 1/4 cups vegetable oil
  • 1 1/2 cups lemon juice
  • 3/4 cup red wine vinegar
  • 2 tablespoons dried oregano
  • 6 1/2 pounds broccoli florets
  • 4 3/4 pounds pepperoni, cut into 1/4 inch pieces
  • 2 1/4 pounds mozzarella cheese, cut into 1/4 inch pieces
  • 6 1/4 medium green bell peppers, seeded and cut into 1/4 inch pieces
  • 3 cups red onion, chopped
  • 3 cups carrot, peeled and chopped
  • 2 cups sliced black olives


  1. Cook pasta in a large pan of boiling water 8-10 minutes until al dente. Drain. Rinse with cool water.
  2. Combine next 4 ingredients and salt and pepper to taste in a jar with a tight fitting lid. Shake vigorously and set aside.
  3. Place broccoli in a steamer basket over boiling water. Cover pan and steam about 3 minutes until bright green and slightly tender. Transfer broccoli to a large bowl and add remaining ingredients. Stir in pasta.
  4. Shake jar with dressing again and pour over pasta mixture.
  5. Toss and serve chilled or at room temperature.

Serves 100.


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