Market Pasta Salad
Yield
6 servingsPrep
30 minCook
15 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| salad | |||
| 8 | ounces |
pasta shells
medium sized, uncooked |
*
|
| 2 | cups |
broccoli florets
|
|
| ½ | cup |
onions
( 1 medium ) |
|
| 2 | cups |
zucchini
or yellow squash, sliced 1/4 inch thick |
|
| 1 | each |
sweet red bell peppers
medium, cut into strips |
|
| 1 | cup |
cheddar cheese
cut into 1/2 inch cubes, (4 ounces) |
*
|
| dressing | |||
| ½ | cup |
vegetable oil
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 3 | tablespoons |
lemon juice
|
|
| 2 | tablespoons |
dijon mustard
|
|
| 1 | teaspoon |
worcestershire sauce
|
|
| ½ | teaspoon |
garlic
fresh, |
|
| 2 | tablespoons |
Parmesan cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| salad | |||
| 231.2 | ml/g |
pasta shells
medium sized, uncooked |
*
|
| 473 | ml |
broccoli florets
|
|
| 118 | ml |
onions
( 1 medium ) |
|
| 473 | ml |
zucchini
or yellow squash, sliced 1/4 inch thick |
|
| 1 | each |
sweet red bell peppers
medium, cut into strips |
|
| 237 | ml |
cheddar cheese
cut into 1/2 inch cubes, (4 ounces) |
*
|
| dressing | |||
| 118 | ml |
vegetable oil
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 45 | ml |
lemon juice
|
|
| 3E+1 | ml |
dijon mustard
|
|
| 5 | ml |
worcestershire sauce
|
|
| 2.5 | ml |
garlic
fresh, |
|
| 3E+1 | ml |
Parmesan cheese
|
|
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.
