Dressing:
1/2 cup vegetable oil
2 T lemon juice
2 T red wine vinegar
1 tsp oregano leaves
1/2 tsp dry mustard
1/2 tsp basil
1/4 tsp paprika
1/4 tsp thyme
1 clove garlic, crushed
dash pepper

Combine all ingredients and refrigerate at least one hour.

Salad:
2 1/2 cup pasta shells or spirals -uncooked
1/2 medium red onion, thinly sliced
2 medium tomatoes
1 cup broccoli florets, cooked tender-crisp
2/3 cup sliced pepperoni
4 hard-cooked eggs, wedged

Cook pasta, following package directions. Rinse cooked past in cold water to prevent sticking. Add broccoli, red onions and pepperoni. Chill. Just before serving, slice tomatoes into eights and add to salad. Mix in dressing and toss well. Garnish with egg wedges. Serve immediately.

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