Pepperoni Pasta Salad


8 oz. rotini
1/4 c. vegetable oil
2/3 c. onion
4 oz. pepperoni
2 1/2 c. broccoli
2/3 c. cheddar, shredded
1 tbs. Dijon
1/4 tsp. garlic powder

Cook rotini. Chill with water.
Cook pepperoni and onion in oil.
Saute till tender, not brown.
Add broccoli, cheese (1/3 c.),
mustard, garlic powder. Add pasta.
Sprinkle remaining cheese. Serve.