Ingredients: 16 oz uncooked elbows
4 cups grape tomatoes, cut in half 2 cups
(1 small) zucchini, sliced and quartered
1/2 cup red onion, finely chopped
7 tbsp light mayonnaise (Kraft w/ Olive Oil)
2 1/2 tbsp red wine vinegar
2 tbsp fat free Greek yogurt
2 tsp Dijon mustard
1/4 tsp oregano
1/4 tsp garlic powder
salt and pepper to taste
Directions: Cook pasta in generously salted water according to package directions. Drain and rinse with cold water. In a medium bowl, combine onions, mayonnaise, 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 bowl
Makes 16 cups
Servings: 16 • Size: 1 cup • Old Points: 2 pts • Points+: 3 pts Calories: 115 • Fat: 2 g • Carb: 23 g • Fiber: 3.3 g • Protein: 3.7 g • Sugar: 1 g Sodium: 77 mg (without the salt)
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