| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | Salads, Pasta | 1 | Servings | |
INGREDIENTS
| 8 | oz | Shell macaroni, medium size uncooked |
| 2 | c | Broccoli flowerets |
| 1/2 | c | Onion, chopped ( 1 med. ) |
| 2 | c | Zucchini OR Yellow squash sliced 1/4 inch thick |
| 1 | Red pepper ( med. ) cut into strips | |
| 1 | c | Cheddar cheese ( 4 ounces cut into 1/2 inch cubes |
| 1/2 | c | Vegetable oil |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 3 | tb | Lemon juice |
| 2 | tb | Dijon mustard |
| 1 | ts | Worcestershire sauce |
| 1/2 | ts | Garlic, fresh, finely chopped |
| 2 | tb | Parmesan cheese, freshly grated |
INSTRUCTIONS
SALAD DRESSING Cook macaroni according to package directions; drain. In a large bowl stir together all salad ingredients except cheese; stir in hot macaroni. Refrigerate 10 minutes. Stir in cheese. Meanwhile, in a medium bowl stir together all dressing ingredients except parmesan cheese. Pour dressing over salad, toss to coat. Sprinkle with parmesan cheese. Yield: 6 servings. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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