8 oz. med. shells
1 tbsp. olive oil
2 c. fresh broccoli
1/3 c. shredded carrots
1/3 c. red onion slices

Cook shell macaroni; drain. Rinse with cold water to cool quickly; drain well. In large bowl, toss cooled shells with oil. Add broccoli, carrot and onion; mix well. Cover and chill, stirring occasionally. Serve salad on lettuce; spoon dressing over top. 6 to 8 servings.

HONEY-DIJON DRESSING:

1/4 c. red wine vinegar
1/2 c. olive oil or vegetable oil
2 tbsp. honey
2 tbsp. country-style Dijon mustard

In small bowl; whisk together red wine vinegar, olive oil, honey and Dijon mustard; blend well. Makes 3/4 cup dressing.