Confetti Macaroni Salad

Confetti Macaroni Salad
Confetti Macaroni Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    Tbl. cider vinegar

  • 1

    cup buttermilk

  • 1

    Tbl. lemon juice

  • 2

    Tbl. olive oil

  • 1

    clove garlic, minced

  • 1

    Tbl. Dijon mustard

  • 1

    Tbl. chopped fresh parsley

  • 1

    Tbl. chopped fresh dill

  • salt and pepper

  • 1 lb. box elbow macaroni

  • 1/2

    small red 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

Directions

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. Drain; rinse under cold water until cool. In a large bowl, toss macaroni, vegetables and dressing.

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