Ny Style Antipasto Salad

• 1.5 (12 ounce) packages corkscrew shaped pasta, cooked, drained, cooled (I use the 3 colored kind sold in the 12 ounce bags)
• 2 cups white cheese, in bite sized cubes (I use either Swiss, Provolone, or sometimes Monterey Jack)
• 1 (6 ounce) can small black olives, pitted, drained, sliced
• 2 cups cherry tomatoes, halved
• 1 cup pepperoni, diced (optional)
• 1/4 - 1/2 cup red onion, minced
• 2 (6 1/2 ounce) jars marinated artichoke hearts, drained, chopped
• 2 bunches broccoli, florets only, cut into small pieces
• Dressing
• 3/4 cup olive oil or 3/4 cup canola oil
• 4 -6 tablespoons red wine vinegar
• 1 teaspoon Worcestershire sauce
• 1 teaspoon salt
• 1/4 teaspoon mustard powder
• 1 teaspoon minced garlic, more to taste
• 1/4 cup lemon juice
• 1 dash fresh ground pepper
• 1/4 - 1/2 cup parmesan cheese or 1/4-1/2 cup romano cheese, grated

1. Combine all veggies, cheese, and meat in a very large bowl with cooled pasta.
2. In a blender, combine all dressing ingredients, using only 4 Tbsp of the vinegar and 1/4 cup Parmesan to start; blend until smooth.
3. Pour dressing over veggies and toss well.
4. Taste and add more vinegar, Parmesan, salt etc to taste as needed- this will vary greatly depending upon your preferences.
5. Chill at least 1 hour, then toss and test for seasonings again, adding more if needed.
6. Serves a crowd!

pasta, white cheese, black olives, cherry tomatoes, pepperoni, red onion, hearts, bunches broccoli, dressing, olive oil, red wine vinegar, worcestershire sauce, salt, mustard powder, garlic, lemon juice, ground pepper, parmesan cheese

Taken from www.food.com/recipe/ny-style-antipasto-salad-65006 (may not work)