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 courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe created by Campbell's.