Name: Farfalle with Pepperoni, Mozzarella and Broccoli
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8
Ingredients: 1/2 red onion (large, thinly sliced crosswise); 2 cups broccoli (floretsbite-size, separated into small pieces); 1 red bell pepper (chopped); 1/2 cup kalamata olives (halved); 1 cup tomatoes (chopped or grape tomatoes, halved); 1/2 cup pepperoncini peppers (sliced into rings); 12 oz package of farfalle pasta (cooked); 7 oz pepperoni (paper skin removed, diced); 1 cup mozzarella (large fresh mozzarella, diced); 1 lemon (zested and juiced); 3 cloves garlic (minced); 1/2 cup olive oil; 2 tablespoons dijon mustard; 2 tablespoons juice from pepperoncini pepper jar; 1 teaspoon kosher salt; 1 teaspoon black pepper (freshly ground); 1 cup basil leaves (fresh, torn or roughly chopped)