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Prep Time: 45 Minutes Cook Time: 11 Minutes |
Ready In: 56 Minutes Servings: 8 |
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Found this in a magazine Ingredients:
1 tablespoon cider vinegar |
1 cup buttermilk |
1 tablespoon lemon juice |
2 tablespoons olive oil |
1 garlic clove, minced |
1 teaspoon dijon mustard |
1 tablespoon fresh parsley, chopped |
1 tablespoon fresh dill, chopped |
salt and pepper, to taste |
1 lb elbow macaroni |
1/2 cup peas (fresh or frozen) |
1/2 red bell pepper, seeded and diced |
1/2 orange bell pepper, seeded and diced |
1/2 green bell pepper, seeded and diced |
1/2 small sweet onion, diced |
2 celery ribs, diced |
1/2 english cucumber, diced |
1 small yellow squash, diced |
1/2 cup radish, diced |
Directions:
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.
3. In a large bowl, toss macaroni, vegetables, and dressing.
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