2 c. uncooked elbow macaroni
1 c. vegetalbe oil
1/4 c. lemon juice
1/4 c. water
1 (0.7 oz.) pkg. Italian salad dressing mix
1 1/2 c. broccoli florets
1 c. shredded carrots
1 1/2 c. slied zucchini
1/4 c. chopped green onion
1/2 c. grated Parmesan cheese

In small jar, combine oil, lemon juice, water and salad dressing mix; shake well. In large bowl, combine all ingredients. Toss with dressing. Cover and chill several hours or overnight. Stir occasionally. May be served on lettuce leaves if desired. Refrigerate leftovers.