Ingredients
1 cup cooked elbow macaroni1 medium tomato, seeded and chopped1/2 cup chopped seeded cucumber1/2 cup chopped sweet red pepper2 tablespoons minced fresh basil1 tablespoon minced fresh parsley2 tablespoons fat-free mayonnaise2 teaspoons olive oil1 teaspoon balsamic vinegar1 garlic clove, minced1/4 teaspoon salt1/8 teaspoon pepper
Preparation
In a bowl, combine the macaroni, tomato, cucumber, red pepper, basil and parsley. In a small bowl, whisk the mayonnaise, oil, vinegar, garlic, salt and pepper until blended. Pour over macaroni mixture and stir until coated. Cover and refrigerate for at least 2 hours.
