Categories: Salads, Pasta 
      Yield: 1 servings 
  
-----------------------------------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.