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Cooked by: Chef / Last Modified: 7/12/2008 / Base: Pasta / Course: salad / Number of Servings: 1 |
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Directions: 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.
Ingredients:
8 Ounce(s) Shell macaroni, uncooked
2 Cup(s) Broccoli flowerets
1/2 Cup(s) Onion, chopped
2 Cup(s) Zucchini, sliced 1/4" thick
1 medium Red pepper, cut into strips
1 Cup(s) Cheddar cheese
1/2 Cup(s) Vegetable oil
1/2 Teaspoon(s) Salt
1/4 Teaspoon(s) Pepper
3 Tablespoon(s) Lemon juice
2 Tablespoon(s) Dijon mustard
1 Teaspoon(s) Worcestershire sauce
1/2 Teaspoon(s) Garlic, fresh, chopped
2 Tablespoon(s) Parmesan cheese, grated |
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