1/2 c. oil
3 tbsp. red wine vinegar
1/4 tsp garlic powder
1 tsp. dried basil
1/8 tsp. crushed red pepper flakes
2 c. rotini, cooked and drained
1/4 c. Parmesan cheese
2 c. broccoli flowerets, cooked tender crisp
1/4 lb. pepperoni
10 cherry tomatoes, quartered
1/4 lb. Mozzarella cheese, shredded

In large bowl, combine oil, red wine vinegar, garlic powder, basil, and crushed red pepper flakes. Add warm pasta and Parmesan cheese; toss to coat well. Cover; chill 2-3 hours. Add broccoli, pepperoni, cherry tomatoes, and Mozzarella cheese; toss until well mixed.