| 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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