----DRESSING----
1/2 c  Vegetable oil
2 tb Lemon juice
2 tb Red wine vinegar
1 ts Oregano leaves
1/2 ts Dry mustard
1/2 ts Basil
1/4 ts Paprika
1/4 ts Thyme
1    Clove garlic, crushed
Dash pepper

SALAD
2 1/2 c Pasta shells or spirals
– uncooked
1 c Broccoli flowerets
– cooked tender-crisp
1/2 Medium red onion
– thinly sliced
2/3 c Sliced pepperoni
2 Medium tomatoes
4 Hard-cooked eggs, wedged

Combine all dressing ingredients. Refrigerate for at least 1 hour. Cook
pasta, following package directions. Rinse cooked pasta in cold water to
prevent sticking. Add broccoli, red onions and pepperoni. Chill. Just
before serving, scile tomatoes into eights and add to salad. Mix in
dressing and toss well. Garnish with egg wedges. Serve immediately.
Preparation time: 20 minutes