Garden Macaroni Salad - cooking recipe

Ingredients
    1 lb. pkg. elbow macaroni, uncooked
    1 1/2 c. cubed, cooked ham
    2 c. small broccoli flowerets, fresh
    1 1/2 c. sliced fresh cauliflowerets
    2 c. sliced fresh mushrooms
    1 medium zucchini, sliced
    1 medium yellow squash, cut into julienne strips
    18 to 20 cherry tomatoes, quartered
    1 c. diced Cheddar cheese
    3/4 c. sliced green onions
    1 1/2 c. Italian dressing
Preparation
    Prepare macaroni according to directions; drain.
    In large bowl, combine macaroni and remaining ingredients; toss to mix. Cover; chill thoroughly.
    Toss gently before serving.
    Garnish as desired.
    Refrigerate leftovers.

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