Market pasta salad

Yield: 1 servings

Measure Ingredient
8 ounces Shell macaroni, medium size uncooked
2 cups Broccoli flowerets
½ cup Onion, chopped ( 1 med. )
2 cups Zucchini OR Yellow squash
½ cup Vegetable oil
½ teaspoon Salt
¼ teaspoon Pepper
3 tablespoons Lemon juice
2 tablespoons Dijon mustard sliced 1/4 inch thick
1 \N Red pepper ( med. ) cut into strips
1 cup Cheddar cheese ( 4 ounces cut into 1/2 inch cubes
1 teaspoon Worcestershire sauce
½ teaspoon Garlic, fresh, finely chopped
2 tablespoons 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.

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