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MOSTACCIOLI GARDEN SALAD 
2 3/4 oz. (1 c.) mostaccioli, uncooked
2 c. broccoli florets
1 1/2 c. sliced fresh mushrooms
1 c. thinly sliced carrots
1 c. halved cherry tomatoes
1 sm. onion, thinly sliced, separated into rings
1/2 c. prepared Italian dressing
2 tbsp. grated Parmesan cheese

Cook pasta to desired doneness as directed on package. Drain; rinse with cold water. Set aside.

In large bowl, combine all ingredients except cheese; toss gently. Cover; refrigerate 2 to 3 hours to blend flavors. Toss gently before serving; sprinkle with Parmesan cheese. 12 (1/2 cup) servings.

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