Recipe Ingredients
1 lb. bow tie pasta, cooked according to package directions
1 pkg. (3 oz.) Bridgford Sliced Pepperoni
2 sweet peppers (red, yellow, green, or a combination)
2 cups broccoli florets
For dressing:
½ cup olive oil
3 Tbsp. balsamic vinegar
1 tsp. chopped fresh garlic (or ½ tsp. garlic powder)
½ tsp dried parsley
½ tsp crushed red pepper flakes
Grated fresh Parmesan cheese (optional)
Salt and pepper
Recipe Directions
Stem and seed peppers. Cut lengthwise into strips. Combine peppers with broccoli florets and place in glass bowl. Add ¼ cup water. Cover with plastic wrap and steam in microwave for 3 minutes on high power. Drain water from vegetables; set aside. To make dressing: mix oil, vinegar, garlic, parsley, and red pepper flakes. Season with salt and pepper; set aside. Combine cooked pasta, vegetables, and Bridgford Pepperoni. Add dressing and mix to coat well. Serve warm or cold.
