4 c. cooked and cooled broccoli flowerets
3 c. cooked and cooled pasta
1 (15 oz.) can rinsed and drained kidney beans
1 med. thinly sliced red onion
1 1/2 oz. sliced pepperoni
1/3 c. olive oil
1/4 c. red wine vinegar
1 tsp. Italian seasoning
3/4 tsp. salt
1/4 tsp. crushed red pepper

Mix all ingredients together and refrigerate for several hours. 4 servings.