INGREDIENTS
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16 oz uncooked elbows
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4 cups grape tomatoes, cut in half
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2 cups (1 small) zucchini, sliced and quartered
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1/2 cup red onion, finely chopped
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7 tbsp light mayonnaise (Hellman's)
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2 1/2 tbsp red wine vinegar
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2 tbsp fat free Greek yogurt
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2 tsp Dijon mustard
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1/4 tsp oregano
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1/4 tsp garlic powder
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salt and pepper to taste