• 1/2 lb. rigatoni or other tube pasta
• 1/3 cup vegetable oil
• 2 Tbs. lemon juice
• 1 Tbs. red wine vinegar
• 1/2 tsp. dried oregano
• 1-1/2 cups broccoli florets
• 6 ounces pepperoni, skinned and cut into 1/4 inch pieces
• 3 ounces mozzarella cheese, cut into 1/4 inch pieces
• 1/2 medium green bell pepper, seeded and cut into 1/4 inch pieces
• 1/4 cup red onion, chopped
• 1/4 cup carrot, peeled and chopped
• 2 Tbs. plus 2 tsp. sliced black olives

Cook pasta in a large pan of boiling water 8-10 minutes until al dente. Drain. Rinse with cool water. Combine next 4 ingredients and salt and pepper to taste in a jar with a tight-fitting lid. Shake vigorously and set aside. 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. Shake jar with dressing again and pour over pasta mixture. Toss and serve chilled or at room temperature.

Per serving: calories 842, fat 43.0g, 46% calories from fat, cholesterol 45mg, protein 29.8g, carbohydrates 83.9g, fiber 4.8g, sugar 6.7g, sodium 1054mg, diet points 19.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.0, Fruit: 0.0, Bread: 5.1, Lean meat: 2.1, Fat: 7.1, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wine is: Pinot Noir.