SALAD:

8 oz. uncooked, med. shell macaroni
2 c. broccoli flowerets
1/2 c. (1 med.) chopped onion
2 med. (2 c.) sliced 1/4 inch yellow squash or zucchini
1 med. red pepper, cut into strips
1 c. (4 oz.) cubed 1/2 inch cheddar cheese

DRESSING:

1/2 c. vegetable oil
1/2 tsp. salt
1/4 tsp. pepper
3 tbsp. lemon juice
2 tbsp. country-style Dijon mustard
1 tsp. Worcestershire sauce
1/2 tsp. minced fresh garlic
2 tbsp. grated Parmesan cheese

Cook macaroni according to package directions; drain. In large bowl, stir together all salad ingredients except cheese; stir in hot macaroni. Refrigerate 10 minutes. Stir in cheese.

Meanwhile, in medium bowl stir together all dressing ingredients except Parmesan cheese. Pour dressing over salad; toss to coat. Sprinkle with Parmesan cheese.