1 lb. pasta shells
2/3 c. vegetable oil
1/4 c. fresh lemon juice
2 tbsp. red wine vinegar
1 tsp. salt or to taste
1 tsp. dried oregano
1/4 tsp. coarsely ground black pepper
3 c. cooked broccoli florets
1 (12 oz.) pepperoni, skinned & cut into 1/4 inch pieces
6 oz. Mozzarella, cut into 1/4 inch pieces
1 med. green pepper, cut into 1/4 inch pieces
1/2 c. chopped red onion
1/2 c. chopped carrot, about 1 med.
1/3 c. chopped black olives
1/4 c. hard cheese, like Parmesan or Romano, cut into 1/4 inch rough chunks

Cook pasta according to directions on package. Drain and rinse with cool water. Whisk the oil, lemon juice, vinegar, salt, oregano and black pepper together; set aside.

In large bowl, combine remaining ingredients. Add dressing; toss to blend. Refrigerate until ready to serve. Serves 6.