Recipe for Market Pasta Salad


8 oz shell macaroni, medium size uncooke; d
2 cup broccoli flowerets
1/2 cup onion, chopped ( 1 med. )
2 cup zucchini or yellow squash sliced 1/; 4 inch thick
1 red pepper ( med. ) cut into strips
1 cup cheddar cheese ( 4 ounces cut into; 1/2 inch cubes
1/2 cup vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoon lemon juice
2 tablespoon dijon mustard
1 teaspoon worcestershire sauce
1/2 teaspoon garlic, fresh, finely chopped
2 tablespoon 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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