Italian Pasta Salad For 20

• 20 ounces uncooked tri-color spiral pasta
• 3 heads broccoli
• 2 medium sweet red peppers
• 8 ounces sliced pepperoni
• 1 1/2 cups bottled Italian dressing (any flavor, including low-fat or fat-free)

1. Bring 6 quarts water to a boil.
2. Add salt, if desired.
3. Add dry pasta.
4. Cook al dente (10-15 minutes).
5. Drain and rinse with cold water.
6. While the pasta is cooking, rinse broccoli heads.
7. Remove stems and chop florets into bite-sized pieces.
8. Rinse peppers and halve them.
9. Remove stem, seeds, and pith.
10. Slice lengthwise into 1/4" strips, then chop crosswise into 1/4" dice.
11. Quarter pepperoni slices by stacking 5-8 at a time.
12. Combine all ingredients in a large bowl.
13. To keep the pepperoni slices from sticking together too much,"roll" them between your palms as you drop them into the mixing bowl.
14. Pour Italian dressing over all.
15. Toss thoroughly.
16. Chill at least 2 hours.
17. May be prepared the day before.
18. Toss again before serving.
19. Serves 20.

tricolor spiral pasta, broccoli, sweet red peppers, pepperoni, italian dressing

Taken from www.food.com/recipe/italian-pasta-salad-for-20-11095 (may not work)