Summer Macaroni Salad With Tomatoes And Zucchini

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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

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