Italian Broccoli Pasta Salad

6-1/4 lb.. rigatoni or other tube pasta
4-1/4 cups vegetable oil
1-1/2 cups lemon juice
3/4 cup red wine vinegar
2 Tbsp. dried oregano
6-1/2 lb.. broccoli florets
4-3/4 lb.. pepperoni, 1/4 inch pieces
2-1/4 lb.. mozzarella cheese, cut into 1/4 inch pieces
6-1/4 medium green bell peppers, seeded and cut into 1/4 inch pieces
3 cups red onion, chopped
3 cups carrot, peeled and chopped
2 cups 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.

Serves 100