Vegetable & Pasta Salad
8 ounces twist macaroni, cooked and drained
2 cups broccoli flowerets, cooked and drained
1 cup thin cut carrot strips
1/2 cup coarsely chopped red pepper (optional)
1/4 cup thinly sliced green onion and tops
1/2 cup Oil
1/4 cup white wine vinegar
1 tablespoon chopped parsley
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/8 teaspoon ground pepper
In large bowl, toss together macaroni, broccoli, carrots, red pepper and green onion. In small bowl, combine Crisco Oil, vinegar, parsley, mustard, salt and pepper.
Stir until well blended. Pour over macaroni mixture; toss to coat well. Cover and refrigerate.