Tubetti Veggie Salad With Savory Vinaigrette

1 (1 lb) pkg tubetti
1 1/4 teaspoon salt
1 head broccoli, cut into bite size florettes
3 garlic cloves
1 Tbsp dried oregano
1 tsp Dijon mustard
3/4 cup red wine vinegar
1/2 cup olive oil
2 regular carrots, peeled and sliced into matchsticks
1 red bell pepper, cored and thinly sliced into strips
1/2 cup parsley, finely chopped
salt and pepper to taste

Put tubetti pasta in a large pot of boiling water, add the 1 1/4 teaspoon salt, and cook until just short of being al dente, then add broccoli and cook for a minute longer, just until pasta is al dente.  Drain pasta and broccoli very well through a colander and transfer to a large bowl; set aside.
In a food processor combine the garlic, oregano, mustard, and vinegar, pulsing until just combined.
With motor running, start gradually drizzling in oil, processing until a smooth vinaigrette dressing
is formed.
Pour this vinaigrette dressing over the drained tubetti and broccoli in the bowl and toss to coat well.
Add the carrots, red bell pepper, and parsley, tossing gently until blended.  Taste and salt and pepper if needed.
Serve immediately.
Serves 4 to 6.