1 lb. tri colored rotini pasta, uncooked
1 tsp olive oil
1 cup broccoli florets, cut into small pieces
1 1/2 cups thick sliced English cucumber
1 red bell pepper, seeded and chopped
1 (6 oz) can medium black olives, sliced
1/2 of a purple onion, diced
1 cup sliced pepperoni, quartered
1 1/2 cup Italian salad dressing
Bring a large pot of water to a boil and add the pasta and 1 tsp olive oil. Cook until the pasta is al dente, and then add the broccoli florets. Cook 2 more minutes and then stain pasta and broccoli in a colander and run cold water over it until the pasta and broccoli are cooled. Drain completely and set aside.
In a large bowl combine the sliced cucumber, red bell pepper, olives, onion and pepperoni. Add in the pasta and broccoli and stir to combine. Pour in the dressing and toss to coat.
Cover and store in the fridge until ready to serve (up to 4 hours ahead of time for best results). Stir again before serving. Enjoy!