Summer Macaroni Salad with Tomatoes and Zucchini
This is the perfect summer pasta salad loaded with fresh summer tomatoes and zucchini tossed in a light creamy dressing.
|16 ounces||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 tablespoons||mayonnaise (hellman’s)|
|2 1/2 tablespoons||red wine vinegar|
|2 tablespoons||greek yogurt|
|2 teaspoons||dijon mustard|
|1 teaspoon||fresh oregano, chopped|
|1/4 teaspoon||garlic powder|
|salt and pepper to taste|
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.