How To Make Summer Macaroni Salad with Tomatoes and Zucchini
The tomatoes and zucchinis add a summery twist to this macaroni salad recipe. The dish is tossed in a light yogurt and mustard dressing.
Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes
Serves:
Ingredients
- 16ozelbow macaroni,uncooked
- 4cupsgrape tomatoes,cut in half
- 2cupszucchini,(1 small), sliced and quartered
- ½cupred onion,finely chopped
- 7tbsplight mayonnaise
- 2½tbspred wine vinegar
- 2tbspfat free Greek yogurt
- 2tspdijon mustard
- ¼tsporegano
- ¼tspgarlic powder
- salt and pepper,to taste
Instructions
-
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.
Nutrition
- Calories: 142.13kcal
- Fat: 2.74g
- Saturated Fat: 0.41g
- Trans Fat: 0.00g
- Monounsaturated Fat: 0.57g
- Polyunsaturated Fat: 1.47g
- Carbohydrates: 24.62g
- Fiber: 1.79g
- Sugar: 2.86g
- Protein: 4.68g
- Cholesterol: 0.12mg
- Sodium: 243.31mg
- Calcium: 18.82mg
- Potassium: 229.03mg
- Iron: 0.62mg
- Vitamin A: 20.08µg
- Vitamin C: 9.15mg
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