Colorful Party Pasta Salad 
Yield: 12 servings
Prep Time: 23 Hr 55 Min
Cook Time: 10 Min
Ingredients:
ITALIAN DRESSING:
2 clove garlic
1 bay leaf
1 sprig fresh rosemary
2 c extra virgin olive oil
1 c red wine vinegar
2 clove garlic, minced
3/4 tsp chopped Italian parsley
1/2 tsp celery salt
1/2 tsp onion powder
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp coarse sea salt
1/2 tsp freshly ground pepper
1 Tbsp dried oregano
PASTA SALAD:
1 lb tri-colored fusilli pasta
olive oil
1 lg red onion, diced
1 lg cucumber, peeled and diced
1 md green pepper, diced
1 md red pepper, diced
1 md yellow pepper, diced
1 bunch broccoli florets, chopped
1 can black olives, drained and sliced (3.8 oz)
4 md Roma tomatoes, diced
8 oz mozzarella cheese, cubed
8 oz sharp cheddar cheese, cubed
8 oz pepperoni, sliced 1/4 inch thick, then diced
1 sprig rosemary, chopped
chopped fresh oregano, to taste
grated Romano cheese, for serving
Directions:
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To make the dressing, add the whole garlic, bay leaf, and rosemary sprig to a large glass jar or bottle with a lid. Add the olive oil and red wine vinegar. Add the minced garlic and all remaining seasonings. Place the lid on the jar and shake gently to mix well. Taste the dressing and adjust the seasonings to your taste. Refrigerate any unused dressing. It’s best if it can be allowed to sit for 24 hours before use. This allows the garlic and rosemary to infuse into the oil and vinegar. Shake well before using.
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Prepare the pasta according to the package directions. Drain, cool, and drizzle with a small amount of extra virgin olive oil. Set aside.
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Add the pasta to a large bowl. Mix in the onion, cucumber, and bell peppers. Mix well.
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Mix in the broccoli, black olives, and tomatoes.
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Mix in the cheeses and pepperoni. Add the fresh rosemary and oregano to taste.
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Pour on some dressing and stir well. Refrigerate for 2-4 hours before serving. Best if made the day before.
Recipe courtesy of Just a Pinch.com