1 (7 oz.) pkg. or 2 c. uncooked elbow macaroni
1/2 c. vegetable oil
1/4 c. lemon juice concentrate
1/4 c. water
1 (7 oz.) pkg. Italian dressing
1 1/2 c. sm. broccoli flowerettes
1 c. coarsely shredded carrots
1 1/2 c. thinly sliced zucchini
1/4 c. chopped green onions
1/2 c. grated Parmesan cheese
Lettuce leaves (opt.)

Cook macaroni as directed on package. In a small jar combine oil, lemon juice, water and salad dressing; shake well. In a large bowl combine all ingredients except lettuce; toss with dressing. Cover and chill several hours or overnight. Stir occasionally. Serve on lettuce if desired. Refrigerate leftovers.