Cook pasta in a pot of boiling salted water until al dente. Drain.
In a large bowl, stir together oil, vinegar, garlic, basil, salt and pepper. Toss with warm pasta to coat well. Toss with parmesan. Cover and refrigerate 2 to 3 hours.
Add broccoli, pepperoni and tomatoes; toss well. Sprinkle with mozzarella cheese and serve.
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|Serving Size: 1 Serving (418g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 285 (59%)|
|Amt Per Serving||% DV|
|Total Fat 31.7g||42 %|
|Saturated Fat 7.2g||36 %|
|Monounsaturated Fat 15.5g|
|Polyunsanturated Fat 6g|
|Cholesterol 63.7mg||20 %|
|Sodium 573.8mg||20 %|
|Potassium 950.4mg||25 %|
|Total Carbohydrate 33.6g||10 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 28.8g|
|Protein 19g||27 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 485
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