Bring a large pot of water to a boil and add the pasta and 1 tsp olive oil. Cook until the pasta is al dente, and then add the broccoli florets. Cook 2 more minutes and then stain pasta and broccoli in a colander and run cold water over it until the pasta and broccoli are cooled. Drain completely and set aside.
In a large bowl combine the sliced cucumber, red bell pepper, olives, onion and pepperoni. Add in the pasta and broccoli and stir to combine. Pour in the dressing and toss to coat.
Cover and store in the fridge until ready to serve (up to 4 hours ahead of time for best results). Stir again before serving. Enjoy!
Video
Notes
*Italian Salad Dressing - you can use store bought or my go-to dressing that's perfect for any pasta or salad...
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1/4 cup parmesan cheese, finely grated
3 tsp garlic, minced
1 tbsp dried oregano
1 tbsp freshly chopped curly leaf parsley
1/2 tsp crushed red pepper flakes
Combine the ingredients above in a mason jar and shake. Pour over pasta salad.