A salad recipe that is popular with the summer crowd, especially when made with fresh vegetables right from the farmers' market.
When you see this badge, you know it will be good! These are the recipes that have passed our test.
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.