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5/5
(1 Votes)
Ingredients
- 16 oz Elbow Maccaroni
- 4 cups Grape Tomatoes, halved
- 2 cups Zucchini, sliced and quartered
- 1/2 cup Red Onion, finely chopped
- 7 tbsp Light Mayo
- 2 1/2 tbsp Red Wine Vinegar
- 2 tbsp Fat Free Greek Yogurt
- 2 tsp Dijon Mustard
- 1/4 tsp Oregano
- 1/4 tsp Garlic Powder
- Salt
- Pepper
Details
Preparation
Step 1
Cook pasta in generously salted water according to package directions. Drain and rinse with cold water. In medium bowl combine onions, mayo, vinegar, yogurt, mustard, oregano, and garlic powder; Mix well. Add tomatoes, zucchini, and pasta. Salt and Pepper to taste. Toss well and place in a large bowl.
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