A salad recipe that is popular with the summer crowd, especially when made with fresh vegetables right from the farmers' market.
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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.
Explore reviews fromour online community
This is always a FAVORITE in our circle of friends and family. They comment on how pretty the dish is and the fact that it doesn't use mayo/miracle whip is a wonderful change for those who do not care for mayo. I also add cubed cucumbers (peeled and seeded) and sometimes a little cauliflower. Just about any vegetable can go into this salad.