Pepperoni Pasta Salad

Preparation

1. Step 1

   Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions. Drain and rinse with cool water until no longer hot.

2. Step 2

   While the pasta cooks, heat a large cast-iron or other heavy skillet over high heat. When the skillet is very hot, add 2 tablespoons of olive oil and swirl the pan to coat. Add cherry tomatoes and cook, shaking the pan occasionally, until they char and burst, about 5 minutes. Turn off the heat, add the radicchio, season with salt and pepper, and gently toss until radicchio is wilted, about 1 minute more. If serving right away, transfer mixture to a medium bowl and place in the refrigerator to cool to room temperature.

3. Step 3

   Make the vinaigrette: In a small bowl or measuring cup, add the remaining ¼ cup olive oil plus the vinegar, honey, mustard, garlic, oregano, ½ teaspoon salt and pepper to taste. Whisk to combine.

4. Step 4

   Place the pasta, broccoli, Peppadews, pecorino, pepperoni, cooled radicchio-tomato mixture and the vinaigrette in a large serving bowl and toss until well combined. Season to taste with salt and pepper. Store, refrigerated, in an airtight container for up to 3 days, and serve chilled or at room temperature.