Confetti Macaroni Salad

By boscobojo

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

Preparation

Step 1

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.