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Prep Time: 45 Minutes Cook Time: 11 Minutes |
Ready In: 56 Minutes Servings: 1 |
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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. Ingredients:
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 |
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. In a large bowl, toss macaroni, vegetables and dressing.
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