Pasta Salad with Broccoli

Thanks to Minette Greenman, who will always be loved as a beloved grandmother!

Ingredients:
1 lb. medium bow-tie or shell macaroni, cooked and drained
½ cup roasted red peppers, cut into slivers
1 bunch fresh broccoli, cut into floweret’s

Dressing:
½ cup olive oil
½ cup salad oil
½ cup white wine vinegar
2½ teaspoons salt
1 teaspoon Dijon style mustard
½ teaspoon white pepper

Directions: Combine dressing ingredients in a container with tight fitting lid. Cover and shake well. Set aside. In a large bowl, combine macaroni and peppers. Pour on dressing and toss. Cover and let stand at least four hours. Blanch broccoli in water for one minute. Cool. Add to pasta salad 30 minutes before serving and let stand at room temperature.