Farfalle with Pepperoni, Mozzarella, and Broccoli

Mince the Garlic (3 cloves) . Zest and juice the Lemon (1) , reserving for use later. Roughly chop the Fresh Basil Leaves (1 cup) . Thinly slice the Red Onion (1/2) crosswise. Cut the Broccoli (2 cups) into bite sized pieces.

Halve the Fresh Mozzarella Pearls (1 cup) and Kalamata Olives (1/2 cup) . Slice the Pepperoncini Peppers (1/2 cup) into rings. Remove skin from stick Pepperoni Sausage (7 oz) and dice. Chop the Tomatoes (1 cup) and Red Bell Pepper (1) .

Bring a large pot of water to a boil. Add Farfalle Pasta (12 oz) . Cook, stirring occasionally, about 9-10 minutes or until al dente. Drain water from pasta and rinse with cold water to stop the cooking. Set aside.

To make the dressing, combine lemon zest and juice, Olive Oil (1/2 cup) , Dijon Mustard (2 Tbsp) , 2 tablespoons of juice from pepperoncini pepper jar, Kosher Salt (1 tsp) , and  Ground Black Pepper (1 tsp) in a small bowl. Whisk.