From Phoebe Jaeger, Paul Jaeger’s wife
1 lb. pasta (penne, rotini or bow-tie)
1 1/2 cup shredded cheese (whatever type you like; Colby Jack and cheddar work well)
1 cup shredded Parmesan cheese
1 bunch broccoli florets
1 small carton tomatoes (about 10 oz.)
1/2 cup shredded carrots
1/2 cup green onion
Dressing
16 oz. Italian dressing
3/4 cup grated Parmesan
3/4 cup Hellmann’s mayonnaise
Cook pasta, then rinse in cold water and drain. Mix pasta, vegetables and cheese. Refrigerate to keep cool. Mix dressing ingredients in separate bowl and refrigerate. Finally, mix dressing with pasta, cheese and vegetables 15 minutes before serving. Hint: If you need to take this salad in a cooler, put pasta and vegetables in two 1-gallon Ziploc bags and the dressing in a 1-quart jar. Take bowl and two large spoons and mix onsite.