12 oz. shell macaroni, uncooked
1 tbsp. olive or vegetable oil
2 c. fresh broccoli florets
1/3 c. shredded fresh carrot
1/3 c. red onion slices, cut into halves

Cook shell macaroni according to package directions; drain. Rinse with cold water to cool quickly; drain well. In large bowl, toss cooled shell macaroni 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: In small bowl, whisk together 1/4 cup red wine vinegar, 1/2 cup olive or vegetable oil, 2 tablespoons honey and 2 tablespoons country style Dijon mustard; blend well.

Makes 3/4 cup dressing.

I stir the dressing over the salad and cover and refrigerate 1 hour before serving.