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Summer Macaroni Salad with Tomatoes and Zucchini
3 FSP
Ingredients
  • 16 oz uncooked elbows
  • 4 cups grape tomatoes, cut in half
  • 2 cups (1 small) zucchini, sliced and quartered
  • ½ cup red onion, finely chopped
  • 7 tbsp light mayonnaise (Hellman’s)
  • 2 ½ tbsp red wine vinegar
  • 2 tbsp fat free Greek yogurt
  • 2 tsp Dijon mustard
  • ¼ tsp oregano
  • ¼ tsp garlic powder
  • salt and pepper to taste
Steps
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