Pasta Salad

• 1 pound 3 Color Pasta Spirals
• 2/3 cups Vegetable Oil
• 1/4 cups Fresh Lemon Juice
• 2-1/2 Tablespoons Red Wine Vinegar
• 1-1/2 teaspoon Salt
• 1 dash Black Pepper To Taste
• 1 teaspoon Dried Oregano
• 3 cups Broccoli Florets Steamed And Cooled
• 12 ounces, weight Pepperoni Slices, Cut Into Quarters
• 5 ounces, weight String Cheese Sliced
• 1 whole Medium Red Bell Pepper, Chopped
• 1 whole Large Green Pepper, Chopped
• 1 whole Small Red Onion, Chopped Into 1/2 Rings
• 1/4 cups Black Olives Sliced
• 1/4 cups Parmesan Cheese, Rough Chunked
• 1/8 cups Romano Cheese, Shredded

1. Cook pasta in plenty of boiling, salted water until al dente, or firm to the bite, about 10 minutes. Drain, rinse with cool water. Set aside.
2. Whisk oil, lemon juice, vinegar, salt, oregano and black pepper together, set aside.
3. In a large bowl combine, cooked pasta, broccoli, pepperoni, cheeses, bell peppers, red onion, and olives. Add dressing and toss to blend. Taste and add more salt, pepper or lemon juice if needed. Serve at room temperature or refrigerate and serve chilled.

pasta spirals, vegetable oil, ubc, red wine vinegar, salt, black pepper, oregano, broccoli, pepperoni, red bell pepper, green pepper, red onion, ubc, ubc, romano cheese

Taken from tastykitchen.com/recipes/salads/pasta-salad/ (may not work)