Mince the Garlic (3 clove). Zest and juice the Lemon (1), reserving for use later. Roughly chop the Fresh Basil Leaf (1 cup). Thinly slice the Red Onion (1/2) crosswise. Cut the Broccoli (2 cup) into bite sized pieces.
Halve the Fresh Mozzarella Pearls (1 cup) and Kalamata Olives (1/2 cup). Slice the Pepperoncini Pepper (1/2 cup) into rings. Remove skin from stick Pepperoni Sausage (7 ounce) and dice. Chop the Tomato (1 cup) and Red Bell Pepper (1).
Bring a large pot of water to a boil. Add Farfalle Pasta (12 ounce). 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.
In a large bowl, combine the red onion, broccoli, bell pepper, kalamata olive, tomato, pepperoncini peppers, ciglienie mozzarella, and pepperoni. Toss to combine.
To make the dressing, combine lemon zest and juice, Olive Oil (1/2 cup), Dijon Mustard (2 tablespoon), 2 tablespoons of juice from pepperoncini pepper jar, Kosher Salt (1 teaspoon), and Ground Black Pepper (1 teaspoon) in a small bowl. Whisk.
Add pasta to the vegetables. Toss to combine. Add dressing to salad and toss again. Refrigerate for several hours to allow the flavors to marry and broccoli to absorb some dressing and soften slightly. Toss with basil just before serving.