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    Easy Pasta Salad

    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.

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