Categories: Pasta 
      Yield: 4 servings 
  
----------------------------------DRESSING---------------------------------- 
    1/2 c  Vegetable oil 
      2 tb Lemon juice 
      2 tb Red wine vinegar 
      1 ts Oregano leaves 
    1/2 ts Dry mustard 
    1/2 ts Basil 
    1/4 ts Paprika 
    1/4 ts Thyme 
      1    Clove garlic, crushed 
           Dash pepper 
 
-----------------------------------SALAD----------------------------------- 
  2 1/2 c  Pasta shells or spirals 
           - uncooked 
      1 c  Broccoli flowerets 
           - cooked tender-crisp 
    1/2    Medium red onion 
           - thinly sliced 
    2/3 c  Sliced pepperoni 
      2    Medium tomatoes 
      4    Hard-cooked eggs, wedged 
  
  Combine all dressing ingredients.  Refrigerate for at least 1 hour. Cook 
  pasta, following package directions.  Rinse cooked pasta in cold water to 
  prevent sticking.  Add broccoli, red onions and pepperoni. Chill.  Just 
  before serving, scile tomatoes into eights and add to salad.  Mix in 
  dressing 
  and toss well.  Garnish with egg wedges. Serve immediately. 
  Preparation time: 20 minutes