Ingredients

• 1.5 (12 ounce) packages corkscrew shaped pasta, cooked, drained, cooled (I use the 3 colored kind sold in the 12 ounce bags)
• 2 cups white cheese, in bite sized cubes (I use either Swiss, Provolone, or sometimes Monterey Jack)
• 1 (6 ounce) can small black olives, pitted, drained, sliced
• 2 cups cherry tomatoes, halved
• 1 cup pepperoni, diced
• 1/4-1/2 cup red onion, minced
• 2 (6 1/2 ounce) jars marinated artichoke hearts, drained, chopped
• 2 bunches broccoli, florets only, cut into small pieces
• 3/4 cup olive oil or 3/4 cup canola oil
• 4 -6 tablespoons red wine vinegar
• 1 teaspoon Worcestershire sauce
• 1 teaspoon salt
• 1/4 teaspoon mustard powder
• 1 teaspoon minced garlic, more to taste
• 1 dash fresh ground pepper
• 1/4 cup lemon juice