|10 min||15 min||16|
|454 gm||Pasta, macaroni, elbow, whole wheat, dry (or gluten free (if needed))|
|4 cup||Grape tomatoes (cut in half)|
|1 small||Zucchini (sliced, quartered)|
|1/2 cup||Red onion (finely chopped)|
|7 tbsp||Mayonnaise, low fat (or avocado mayo)|
|2 1/2 tbsp||Red wine vinegar|
|2 tbsp||Greek yogurt, plain, fat-free|
|2 tsp||Dijon mustard|
|1 dash||Oregano, dried|
|1 pinch||Salt and pepper (use sea salt)|
|1 dash||Garlic powder|
1. Cook pasta in generously salted water according to package directions. Drain and rinse with cold water.
2. In a medium bowl, combine onions, mayonnaise, vinegar, yogurt, mustard, oregano, garlic powder; mix well.
3. Add tomatoes (and any juice from the tomato), zucchini, pasta, sea salt and pepper to taste, toss well and place in a large bowl.
Enjoy as a side with your BBQ meats!