Summer Macaroni Salad with Tomatoes and Zucchini

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 (Hellman’s)

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