Pasta Salad with Tomatoes and Zucchini

Ingredients

• Macaroni

  Dry, enriched

  16 oz or 454g

• Grape tomatoes

  Red, ripe, raw, year round average

  4 cup, chopped or sliced or 720g

• Zucchini

  Summer squash, includes skin, raw

  2 cup, chopped or 248g

• Red Onion

  Freshdirect

  1 small raw or 70g

• Mayonnaise

  Regular, with salt

  8 tbsp or 110g

• Red wine vinegar

  2 ½ tbsp or 37g

• Greek yogurt

  Plain, whole fat

  2 tbsp or 30g

• Dijon mustard

  Grey poupon

  2 tsp or 10g

• Oregano

  Spices, dried

  ¼ tsp, ground or 0.5g

• Garlic powder

  Spices

  ¼ tsp or 0.8g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Cook the macaroni in generously salted water according to the package instructions. Drain and rinse with cold water to cool.
2. In a medium bowl, mix together the finely chopped red onion, light mayonnaise, red wine vinegar, Greek yogurt, Dijon mustard, oregano, and garlic powder until well combined.
3. In a large bowl, combine the halved grape tomatoes, sliced and quartered zucchini, cooked pasta, and the prepared dressing. Season with salt and pepper to taste, toss well to combine.

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