Photo by: Photo: Ryan Benyi

Confetti Macaroni Salad

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.

  • Yield: Serves 8


  • 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


1. Make dressing: In a bowl, whisk together vinegar, buttermilk, lemon juice, oil, garlic, mustard, parsley and dill. Season with salt and pepper.

2. 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.

Nutritional Information

Amount per serving
  • Calories: 280
  • Fat: 5g
  • Saturated fat: 1g
  • Protein: 9g
  • Carbohydrate: 48g
  • Fiber: 3g
  • Cholesterol: 2mg
  • Sodium: 197mg

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Confetti Macaroni Salad Recipe