MARKET PASTA SALAD

FOR THE SALAD:
8 oz shell macaroni, medium size, uncooked
2 cups broccoli flowerets
2 cups zucchini or yellow squash, sliced 1/4 inch thick
1 medium-size red pepper, cut into strips
1 cup cheddar cheese ( 4 ounces ), cut into 1/2 inch cubes
1/2 cup chopped onion
FOR THE DRESSING:
1/2 cup vegetable oil
3 tbsp lemon juice
2 tbsp Dijon mustard
1 tsp Worcestershire sauce
1/2 tsp garlic, fresh, finely chopped
1/2 tsp salt
1/4 tsp pepper
2 tbsp parmesan cheese, freshly grated (or topping)

Cook macaroni according to package directions; drain.

In a large bowl stir together the remaining salad ingredients except cheese; stir in hot macaroni. Refrigerate 10 minutes then 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.

Servings: 6
Source: Land O Lakes