Italian Garden Pasta Salad

• 1 1/2 c. American Beauty elbow-roni macaroni or macaroni of similar type
• 3 Tbsp. tarragon vinegar
• 2 Tbsp. oil
• 1 tsp. dill weed
• 3/4 tsp. salt
• 1/4 tsp. dry mustard
• 1/8 tsp. pepper
• 1 small garlic clove, minced
• 1 c. (1 medium) chopped tomato or quartered cherry tomatoes
• 1 c. sliced zucchini
• 1 c. pitted ripe olives
• 1/4 c. sliced green onions

1. Cook macaroni to desired doneness as directed on package. Drain and rinse under cold water.
2. In small bowl, combine vinegar, oil, dill weed, salt, mustard, pepper and garlic.
3. In large bowl, combine cooked macaroni, tomato, zucchini, olives and onions.
4. Pour dressing over salad mixture; toss well to combine ingredients.
5. Cover and refrigerate for 1 hour to blend flavors. Yields 12 (1/2-cup) servings.

macaroni, tarragon vinegar, oil, dill weed, salt, dry mustard, pepper, garlic, tomato, zucchini, olives, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=557464 (may not work)