Ny Style Antipasto Salad - cooking recipe

Ingredients

1.5 (12 ounce) packages corkscrew shaped pasta, cooked, drained, cooled (I use the 3 colored kind sold in the 12 ounce bags)
2 cups white cheese, in bite sized cubes (I use either Swiss, Provolone, or sometimes Monterey Jack)
1 (6 ounce) can small black olives, pitted, drained, sliced
2 cups cherry tomatoes, halved
1 cup pepperoni, diced (optional)
1/4 - 1/2 cup red onion, minced
2 (6 1/2 ounce) jars marinated artichoke hearts, drained, chopped
2 bunches broccoli, florets only, cut into small pieces
Dressing
3/4 cup olive oil or 3/4 cup canola oil
4 -6 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon mustard powder
1 teaspoon minced garlic, more to taste
1/4 cup lemon juice
1 dash fresh ground pepper
1/4 - 1/2 cup parmesan cheese or 1/4-1/2 cup romano cheese, grated

Preparation

Combine all veggies, cheese, and meat in a very large bowl with cooled pasta.
In a blender, combine all dressing ingredients, using only 4 Tbsp of the vinegar and 1/4 cup Parmesan to start; blend until smooth.
Pour dressing over veggies and toss well.
Taste and add more vinegar, Parmesan, salt etc to taste as needed- this will vary greatly depending upon your preferences.
Chill at least 1 hour, then toss and test for seasonings again, adding more if needed.
Serves a crowd!