Pasta Salad - cooking recipe

Ingredients

3 c. dry corkscrew macaroni
1 medium zucchini, thinly sliced
1 c. cherry tomatoes, cut in quarters
2 small cans ripe olives
1/2 tsp. dried basil leaves
1/8 tsp. garlic powder
1/2 c. fat free red wine vinaigrette

Preparation

In 4-quart saucepan, prepare macaroni according to package directions.
In colander, rinse with cold water; drain well.
In large bowl, combine macaroni, zucchini, tomatoes, olives, basil and garlic powder.
Add vinaigrette; toss to coat.
Cover; refrigerate at least 30 minutes before serving.