Summer Macaroni Salad
YIELD: 16 cups (only 115 calories per cup)
PREP TIME: 5 minutes
COOK TIME: 40 minutes
TOTAL TIME: 45 minutes
Ingredients:
- 16 oz uncooked elbows
- 4 cups grape tomatoes, cut in half (I got the mini heirloom tomatoes and they were lovely in this)
- 2 cups (1 small) zucchini, sliced and quartered
- 1/2 cup red onion, finely chopped
- 7 tbsp light mayonnaise (I used the Olive oil mayo, but I think it would taste better with miracle whip, though we don't use this much since it has high fructose corn syrup)
- 2 1/2 tbsp red wine vinegar
- 2 tbsp fat free Greek yogurt (plain - using vanilla would be a mistake :) )
- 2 tsp Dijon mustard
- 1/4 tsp oregano
- 1/4 tsp garlic powder
- salt and pepper to taste
Directions:
Cook the pasta in generously salted water according to package directions. Drain and rinse with cold water. (I rinsed for quite a while with cold water because I like pasta salad to be very cold)
In a medium bowl, combine onions, mayonaise, 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 serving bowl. Enjoy!
Let me know what you think! I would love to see how you make this and what tweeks you make to it!
FTC: This is not a sponsored blog post. All of the products I have mentioned and have listed were purchased with my own money and all reviews are my honest opinions. I am an amazon associate and the links in this post may go to amazon for possible purchases.
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