| 11 | 25 | 136 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 16 |
| 454 gm | Pasta, macaroni, elbow, whole wheat, dry (or gluten free (if needed)) |
| 4 cup | Grape tomato (s) (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 |
| 1/4 tsp | Oregano, dried |
| 1 pinch | Salt and pepper (use sea salt) |
| 1/4 tsp | 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!
Enjoy as a side with your BBQ meats!
| Grain | 0.4 |
| Vegetables | 0.8 |
