Skinnytaste · by Gina Homolka★ 4.8 (26)
Summer Macaroni Salad with Tomatoes and Zucchini
NUTRITION · PER SERVING30M COOK
CAL 7%·PRO 9%
CARBS 24G70% OF CAL
2G FIBER20G OTHER3G TOTAL SUGAR
FAT 2G15% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy pasta salad with fresh summer vegetables like tomatoes and zucchini tossed in a light yogurt-mayo dressing. Perfect for potlucks.
sideamericansaladgluten freevegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 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 to taste
At a glance
PER SERVING · TIME 30M
CAL 7%·PRO 9%
CARBS 24G70% OF CAL
2G FIBER20G OTHER3G TOTAL SUGAR
FAT 2G15% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 115mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 152mg
- Calcium
- 10mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 115MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.