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Summer Macaroni Salad with Tomatoes and Zucchini

A light and refreshing macaroni salad loaded with fresh summer vegetables and a creamy dressing. Perfect for picnics and potlucks.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 16
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 16 oz elbow macaroni
  • 4 cups grape tomatoes halved
  • 2 cups zucchini sliced and quartered
  • 0.5 cup red onion finely chopped
Dressing
  • 7 tbsp light mayonnaise Hellman's
  • 2.5 tbsp red wine vinegar
  • 2 tbsp fat-free Greek yogurt
  • 2 tsp Dijon mustard
  • 0.25 tsp oregano
  • 0.25 tsp garlic powder
  • salt to taste
  • pepper to taste

Method
 

Preparation Steps
  1. Cook pasta in generously salted water according to package directions. Drain and rinse with cold water.
  2. In a medium bowl, combine red onion, mayonnaise, red wine vinegar, Greek yogurt, Dijon mustard, oregano, and garlic powder; mix well.
  3. Add tomatoes (and any juice from the tomatoes), zucchini, cooked pasta, salt, and pepper to taste. Toss well and place in a large bowl.

Notes

This macaroni salad is a lighter alternative to traditional versions, packed with fresh vegetables and a tangy dressing. It's great for meal prep and keeps well in the refrigerator.