cups elbow macaroni
3 tablespoons tarragon vinegar
2 tablespoons oil
1 teaspoon dill weed
salt and pepper to taste
1/4 teaspoon dry
1 garlic clove, minced
1 cup chopped tomatoes
1 cup sliced
1 cup black olives
Cook macaroni according to
directions on package. Drain. Rinse under cold running water. Drain.
In a small bowl, combine vinegar, oil, dill weed, salt and
pepper, mustard, and minced garlic.
Combine cooked macaroni, tomatoes,
zucchini, and olives. Pour dressing over salad mixture. Toss well to combine
ingredients. Chill at least one hour blend flavors.