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6 servings
suggest servings
| salad | |||
| 8 | ounces | shell macaroni | medium sized, uncooked |
| 2 | cups | broccoli florets | |
| 1/2 | cup | onion | ( 1 medium ) |
| 2 | cups | zucchini | or yellow squash, sliced 1/4 inch thick |
| 1 | each | sweet red bell pepper | medium, cut into strips |
| 1 | cup | cheddar cheese | cut into 1/2 inch cubes, (4 ounces) |
| dressing | |||
| 1/2 | cup | vegetable oil | |
| 1/2 | teaspoon | salt | |
| 1/4 | teaspoon | black pepper | |
| 3 | tablespoons | lemon juice | |
| 2 | tablespoons | dijon mustard | |
| 1 | teaspoon | worcestershire sauce | |
| 1/2 | teaspoon | garlic | fresh, |
| 2 | tablespoons | parmesan, parmigiano-reggiano cheese, 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.
| % Daily Value* | |
| Total Fat 19.0g | 29% |
| Saturated Fat 3.0g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 295mg | 12% |
| Total Carbohydrate 5.0g | 2% |
| Dietary Fiber 1.0g | 5% |
| Sugars 2.0g | |
| Protein 2.0g | 3% |
| Vitamin A | 14% | Vitamin C | 61% | |
| Calcium | 3% | Iron | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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