Recipe - Market Pasta Salad

SALAD
8 ounce Shell macaroni, medium
size
uncooked
2 cup Broccoli flowerets
One half cup Onion, chopped ( 1 med. )
2 cup Zucchini OR Yellow squash
cut or sliced up One fourth inch thick
1 Red pepper ( med. ) cut
into
strips
1 cup Cheddar cheese ( 4 ounces
cut into One half inch cubes

DRESSING
One half cup Vegetable oil
One half teaspoon Salt
One fourth teaspoon Pepper
3 tablespoon Lemon juice
2 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
One half teaspoon Garlic, fresh, finely
chopped
2 tablespoon Parmesan cheese, freshly
grated

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