Cook the pasta until al dente according to package directions. Drain and set aside to cool, then transfer to a large serving bowl.
Add the remaining salad ingredients to the bowl with the pasta: broccoli, tomatoes, bell pepper, pepperoni, red onion, black olives, feta cheese and parsley.
Prepare the Italian dressing: Slice the tomato in half. Rub the inside edges (non-peel side) against a coarse grater over a small bowl. Grate all of the tomato's interior (juices and flesh) into the bowl, then discard the peel. Whisk in the remaining dressing ingredients until smooth. Pour dressing over the pasta bowl.
Toss the Pepperoni Pasta Salad gently to combine. Serve chilled or at room temperature.
Pepperoni Pasta Salad can be prepared up to 1 day in advance. Pour the dressing over the salad and toss up to 4 hours before serving. Store in the refrigerator.
Leftovers will keep for a few days in the refrigerator but may dry out a little. If you know you will be serving leftovers, consider making a little extra dressing, then storing the dressing separately. Just before serving, toss the extra dressing with the pasta to moisten it.