Layered Garden Pasta Salad

• 1 (7 to 8 oz.) pkg. macaroni shells
• 1/2 c. sliced green onions
• 1/2 c. bacon bits
• 1 c. mayonnaise
• 1/4 c. lemon juice
• 3 tsp. grated Parmesan cheese
• 1 tsp. sugar
• 1/2 tsp. garlic powder
• 4 c. bite size salad greens
• 1 medium zucchini, sliced
• 1 c. sliced cauliflowerets
• 1 c. broccoli flowerets
• 2 medium tomatoes, cut into wedges

1. Cook macaroni as per package directions and drain.
2. Rinse with cold water; drain again.
3. Stir together macaroni, onions and bacon bits in medium bowl.
4. Mix mayonnaise, lemon juice, cheese, sugar and garlic powder.
5. In 3 1/2-quart salad bowl, layer salad greens, macaroni mixture, zucchini and cauliflowerets.
6. On top of this, layer broccoli and tomatoes.
7. Pour dressing evenly over top.
8. Cover and refrigerate at least 2 hours.
9. Sprinkle with bacon bits just before serving.
10. Refrigerate only remaining salad.
11. Makes 10 servings.

macaroni shells, green onions, bacon bits, mayonnaise, lemon juice, parmesan cheese, sugar, garlic powder, bite size salad greens, zucchini, cauliflowerets, broccoli flowerets, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=668 (may not work)