Recipe - Mostaccioli Vegetable Salad

2 cup Uncooked mostaccioli
2 cup Broccoli florets
1 cup Cauliflower florets
1 cup Sliced mushrooms
1 cup Sliced carrots
1 cup Halved cherry tomatoes
1 small Red onion, thinly cut or sliced up and
separated into rings
One fourth cup Reducedfat Italian dressing
2 tablespoon Grated Parmesan cheese

~The Cincinnati Enquirer, March 30, 1994

Cook pasta, drain and rinse with cold water. In a large bowl, combine all
ingredients except cheese; toss gently. Cover and refrigerate 23 hours.
Toss gently before serving; sprinkle with Parmesan cheese. Makes 14
servings.
Posted to rec.food.recipes by christi@meaddata.com (Christi Wilson) on
1995b, .