Prep/Cook Time: 20 minutes

4 cups cooked corkscrew macaroni (about 3 cups dry)
1 large zucchini, cut in half lengthwise and sliced (about 1 1/2 cups)
1 cup cherry tomatoes, cut into quarters
1 to 2 cans (2 1/4 ounces each) sliced pitted ripe olives, drained (1/2 to 1 cup)
1/2 teaspoon dried basil leaves, crushed
1/8 teaspoon garlic powder
1 cup prepared zesty fat-free red wine vinaigrette


In large bowl mix macaroni, zucchini, tomatoes, olives, basil, garlic powder and vinaigrette. Refrigerate 30 minutes.

Makes 7 servings

Variation: Substitute 1 1/2 cups cooked cut green beans for zucchini.

This recipe created by Campbell's.