Title: Layered hazelnut pasta garden salad
 Categories: Salads
      Yield: 12 Servings
 
  1 1/2 c  Small shell macaroni
    1/2 c  Sliced green onions
  1 1/2 c  Sliced Oregon hazelnuts
      2 c  Mayonnaise
    1/4 c  Grated Parmesan cheese
      2 ts Sugar
    1/4 ts Garlic powder
      1 tb Lemon juice
      4 c  Mixed salad greens
           --(in bite-sized pieces)
      2    Stalks celery; diced
    1/2 c  Sliced radishes
      1 c  Broccoli flowerettes
           --(blanched)
    1/4 c  Crisp crumbled bacon
      2 md Tomatoes; cut into wedges
           Parsley for garnish
 
  Cook macaroni as directed on package, drain; rinse with cold water and
  drain. Stir together macaroni, onions and hazelnuts in a bowl. Mix
  together mayonnaise, cheese, sugar, garlic and lemon juice. In a
  9x13x2" pan or a 4-quart serving dish, layer the salad greens in the
  bottom of the dish. Cover greens with the macaroni-hazelnut mixture.
  On top of this, place the celery, then a layer of radishes and top
  with broccoli flowerettes. Spread mayonnaise mixture over broccoli.
  Chill for 2 to 24 hours. Top with bacon, tomato wedges and parsley,
  just before serving.
  
  Yield: 8 to 12 servings.
  
  * COOKFDN brings you this recipe with permission from: * Oregon
  Hazelnut Industry and The Hazelnut Marketing Board