SALAD
8 oz Shell macaroni, medium
-size
-uncooked
2 c  Broccoli flowerets
1/2 c  Onion, chopped ( 1 med. )
2 c  Zucchini OR Yellow squash
-sliced 1/4 inch thick
1    Red pepper ( med. ) cut
-into
-strips
1 c  Cheddar cheese ( 4 ounces
-cut into 1/2 inch cubes

-DRESSING –
1/2 c Vegetable oil
1/2 ts Salt
1/4 ts Pepper
3 tb Lemon juice
2 tb Dijon mustard
1 ts Worcestershire sauce
1/2 ts Garlic, fresh, finely
– chopped
2 tb 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.