1 lb rigatoni, nocciole, wagon wheels, OR medium shells
2/3 cup vegetable oil
1/4 cup freshly squeezed lemon juice
2 tbs red wine vinegar
1 tsp salt, or to taste
1 tsp dried oregano
1/4 tsp coarsely ground black pepper
3 cups broccoli florets, steamed until crisp-tender (about 3 minutes)
1 whole pepperoni (about 12 oz), skinned and cut into 1/4″ pieces
6 oz mozzarella cheese, cut in1/4″ pieces
1 medium green bell pepper, cut into 1/4″ pieces
1/2 cup chopped red onion
1/2 cup chopped carrot (about 1 medium)
1/3 cup small brine-cured black olives OR sliced ripe black olives
1/4 cup rough chunks (about 1/4″) parmesan, romano, OR other hard sharp cheese (optional)

cook pasta in plenty of boiling salted water until al dente, or firm to the bite, about 10 minutes. drain; rinse with cool water.

whisk the oil, lemon juice, vinegar, salt, oregano, and black pepper together; set aside.

in a large bowl, combine the cooked pasta, broccoli, pepperoni, mozzarella, bell pepper, red onion, carrot, olives, and parmesan, if using. add dressing; toss to blend. taste and add more salt, pepper, or lemon juice, if needed. serve at room temperature.

6-8 servings