Layered Garden Pasta Salad

• 1 (7 to 8 oz.) pkg. macaroni shells
• 1/2 c. sliced green onions, with tops
• 1/4 c. bacon bits
• 1 c. mayonnaise or salad dressing
• 1/4 c. lemon juice from concentrate
• 3 Tbsp. Parmesan cheese
• 1 tsp. sugar
• 1/2 tsp. garlic powder
• 4 c. salad greens (bite-size)
• 1 medium zucchini, sliced, or cucumber
• 1 c. sliced cauliflower
• 1 c. broccoli flowerets
• 2 medium tomatoes, cut in wedges

1. Cook macaroni as directed; drain.
2. Rinse with cold water and drain.
3. Stir together macaroni, onions and 2 tablespoons of bacon bits in medium bowl.
4. Mix mayonnaise, lemon juice, cheese, sugar and garlic powder.
5. In a 3 1/2-quart salad bowl, layer salad greens, macaroni mixture, zucchini or cucumber, broccoli and tomatoes.
6. Pour dressing evenly over top.
7. Cover and refrigerate for at least 2 hours.
8. Sprinkle with 2 tablespoons bacon bits just before serving.
9. Makes 8 to 10 servings.

macaroni shells, green onions, bacon bits, mayonnaise, lemon juice from concentrate, parmesan cheese, sugar, garlic powder, salad greens, zucchini, cauliflower, broccoli flowerets, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=332944 (may not work)