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Pasta with Pepperoni, Broccoli & Sweet Peppers

1 lb bow tie pasta, cooked according to package directions
1 pkg (3 oz) Bridgford Sliced Pepperoni
2 red, yellow or green sweet peppers (or a combination of the three)
2 cups broccoli florets
Dressing
½ cup olive oil
3 tbsp balsamic vinegar
1 tsp chopped fresh garlic (or ½ tsp garlic powder)
½ tsp dried parsley
½ tsp crushed red pepper flakes
salt and pepper
grated fresh Parmesan cheese (optional)

Stem and seed peppers. Cut lengthwise into strips. Combine peppers with broccoli florets and place in glass bowl. Add ¼ cup water. Cover with plastic wrap and steam in microwave for 3 minutes on high power. Drain water from vegetables; set aside. To make dressing, mix oil, vinegar, garlic, parsley and red pepper flakes. Season with salt and pepper; set aside. Combine cooked pasta, vegetables and Bridgford Pepperoni. Add dressing and mix to coat well. Serve warm or cold.

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