Italian Broccoli Pasta Salad

Yield: 100 servings

Ingredients

• 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

Instructions

1. Cook pasta in a large pan of boiling water for 8 to 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.