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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