Summertime Pasta

Here in Kentucky it went from Winter to Summer...I mean 30 degrees to 80 degrees. No wonder everyone has either allergies, a cold or the flu. Our bodies are so confused! So, I decided to roll with it and make a summertime pasta to go with our grilled BBQ chicken last night. 

{Recipe Source}

Ingredients:

14.5 oz uncooked elbows

1 10oz package grape tomatoes, cut in half

1 small to medium zucchini quartered

1/2 cup red onion, finely chopped

7 tbsp light mayonnaise (I used Kraft with Olive Oil)

2 1/2 tbsp red wine vinegar

2 tbsp fat free Greek yogurt

2 tsp Dijon mustard

1/4 tsp oregano (I honestly don't measure)

1/4 tsp garlic powder (Again, I don't really measure)

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) and zucchini (I added a little salt and pepper too) then toss well.

Pour cooked pasta into a large bowl and add your sauce, tomato and zucchini mixture. Mix well. Add salt and pepper to taste.

After eating some for dinner, I found myself adding a squirt of the mayo, mustard and vinegar to just keep moist. 

ENJOY!