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 |
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.