| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
|
Pasta, Salads |
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 |
t |
Salt |
| 1/4 |
t |
Pepper |
| 3 |
T |
Lemon juice |
| 2 |
T |
Dijon mustard |
| 1 |
t |
Worcestershire sauce |
| 1/2 |
t |
Garlic, fresh finely |
|
|
chopped |
| 2 |
T |
Parmesan cheese, freshly |
|
|
grated |
INSTRUCTIONS
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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