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Recipe Ingredients


  • 6-oz. (3 cups) uncooked dried medium pasta shells
  • 2 cups broccoli florets
  • 1 medium (1/2 cup) onion, chopped
  • 2 medium (2 cups) yellow summer squash or zucchini, sliced 1/4-inch
  • 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 Tbsp. lemon juice
  • 2 Tbsp. country-style Dijon mustard
  • 1 tsp. Worcestershire sauce
  • 1/2 tsp. finely chopped fresh garlic
  • 1/2 tsp. salt
  • 1/4 tsp. pepper


  • 2 Tbsp. freshly grated Parmesan cheese

Recipe Directions

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 Parmesan cheese.

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