For less than a buck, this appetizing Confetti Macaroni Salad is a must at your next barbecue. Have leftovers? Pack Confetti Macaroni Salad up in a plastic container and bring it to work for a light lunch.
1 tablespoon cider vinegar
1 cup buttermilk
1 tablespoon lemon juice
2 tablespoons olive oil
1 clove garlic, minced
1 teaspoon Dijon mustard
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh dill
Salt and pepper
1 pound box elbow macaroni
1/2 cup fresh or frozen peas
1/2 small red bell pepper, seeded, cut into 1/4-inch dice
1/2 small orange bell pepper, seeded, cut into 1/4-inch dice
1/2 small green bell pepper, seeded, cut into 1/4-inch dice
1/2 small sweet onion, cut into 1/4-inch dice
2 ribs celery, finely chopped
1/2 English cucumber, cut into 1/4-inch dice
1 small yellow squash, cut into 1/4-inch dice
1/2 cup finely chopped radish
How to Make It
Make dressing: In a bowl, whisk together vinegar, buttermilk, lemon juice, oil, garlic, mustard, parsley and dill. Season with salt and pepper.
Bring a large pot of salted water to a boil. Cook macaroni for about 10 minutes, or as package label directs. Stir in peas 2 minutes before end of cooking time. Drain; rinse under cold water until cool. In a large bowl, toss macaroni, vegetables and dressing.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.