Bring 6 quarts water to a boil.
Add salt, if desired.
Add dry pasta.
Cook al dente (10-15 minutes).
Drain and rinse with cold water.
While the pasta is cooking, rinse broccoli heads.
Remove stems and chop florets into bite-sized pieces.
Rinse peppers and halve them.
Remove stem, seeds, and pith.
Slice lengthwise into 1/4 strips, then chop crosswise into 1/4 dice.
Quarter pepperoni slices by stacking 5-8 at a time.
Combine all ingredients in a large bowl.
To keep the pepperoni slices from sticking together too much, roll them between your palms as you drop them into the mixing bowl.
Pour Italian dressing over all.
Toss thoroughly.
Chill at least 2 hours.
May be prepared the day before.
Toss again before serving.
Serves 20.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	186.71 Kcal (782 kJ)
Calories from fat	58.63 Kcal
		% Daily Value*
Total Fat	6.51g	10%
Cholesterol	12.84mg	4%
Sodium	220.71mg	9%
Potassium	143.23mg	3%
Total Carbs	24.46g	8%
Sugars	3.35g	13%
Dietary Fiber	1.93g	8%
Protein	6.92g	14%
Vitamin C	35.5mg	59%
Iron	1.6mg	9%
Calcium	25.7mg	3%

Amount Per 100 g
Calories	202.73 Kcal (849 kJ)
Calories from fat	63.66 Kcal
		% Daily Value*
Total Fat	7.07g	10%
Cholesterol	13.94mg	4%
Sodium	239.64mg	9%
Potassium	155.52mg	3%
Total Carbs	26.56g	8%
Sugars	3.63g	13%
Dietary Fiber	2.1g	8%
Protein	7.51g	14%
Vitamin C	38.5mg	59%
Iron	1.8mg	9%
Calcium	27.9mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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