Summer Macaroni Salad with Tomatoes and Zucchini

By á-6416

Servings: 16 • Size: 1 cup • Old Points: 2 pts • Points+: 3 pts
Calories: 115 • Fat: 2 g • Carb: 23 g • Fiber: 3.3 g • Protein: 3.7 g • Sugar: 1 g
Sodium: 77 mg (without the salt)

Ingredients

• 16 oz uncooked elbows
• 4 cups grape tomatoes, cut in half
• 2 cups (1 small) zucchini, sliced and quartered
• 1/2 cup red onion, finely chopped
• 7 tbsp light mayonnaise (Hellman's)
• 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 and pepper to taste

Preparation

Step 1

Cook pasta in generously salted water according to package directions. Drain and rinse with cold water.


In a medium bowl, combine onions, mayonnaise, vinegar, yogurt, mustard, oregano, garlic powder; mix well. Add tomatoes (and any juice from the tomato), zucchini, pasta, salt and pepper to taste, toss well and place in a large bowl.