———————————–SALAD———————————– 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 ———————————-DRESSING———————————- 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 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.