Serves: 6

1 1/2 cups elbow macaroni
1 tablespoon tarragon vinegar
2 tablespoons olive oil
1 teaspoon chopped dill
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon pepper
1 clove minced garlic
1 cup diced tomatoes
1 cup small zucchini, sliced
1 cup pitted olives

Cook macaroni to desired doneness as directed on package; drain.
Rinse under cold water; drain.
In small bowl, combine vinegar, oil, dill weed, salt, mustard, pepper and minced garlic. Combine cooked macaroni, tomato, zucchini and olives.
Pour dressing over salad mixture; toss well to combine ingredients.
Chill at least 1 hour to blend flavors.