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| 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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