A salad recipe that is popular with the summer crowd, especially when made with fresh vegetables right from the farmers' market.
| 6 |
|
ounces (3 cups) uncooked dried medium pasta shells |
| 2 |
|
cups broccoli florets |
| 2 |
|
medium (2 cups) yellow summer squash or zucchini, sliced 1/4-inch |
| 1 |
|
medium (1/2 cup) onion, chopped |
| 1 |
|
medium red bell pepper, cut into strips |
| 4 |
|
ounces (1 cup) LAND O LAKES® Cheddar Cheese, cubed 1/2-inch |
| 1/2 |
|
cup vegetable oil |
| 3 |
|
tablespoons lemon juice |
| 2 |
|
tablespoons country-style Dijon mustard |
| 1 |
|
teaspoon Worcestershire sauce |
| 1/2 |
|
teaspoon salt |
| 1/2 |
|
teaspoon finely chopped fresh garlic |
| 1/4 |
|
teaspoon pepper |
| 2 |
|
tablespoons freshly grated Parmesan cheese |
Cook pasta according to package directions. Rinse with cold water; drain. Combine all salad ingredients except cheese in large bowl; gently stir in cooked pasta and cheese.
Combine all dressing ingredients except Parmesan cheese in medium bowl. Pour dressing over salad; toss to coat. Sprinkle with cheese.
Recipe Tip
TIP: Recipe can be doubled. Use a very large bowl to toss ingredients.
