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

Cook pasta in a large pan of boiling water 8-10 minutes until al dente. Drain. Rinse with cool water.

Combine next 4 ingredients and salt and pepper to taste in a jar with a tight fitting lid. Shake vigorously and set aside.

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.

Shake jar with dressing again and pour over pasta mixture.

Toss and serve chilled or at room temperature.

Serves 100.