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.