Confetti Macaroni Salad

Name: Confetti Macaroni Salad
Prep time: 56 min
Cook time: 56 min
Total time: 56 min
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters buttermilk; 2 ribs celery, finely chopped; 1 Tbsp cider vinegar; 1 teaspoon Dijon mustard; 454 grams box elbow macaroni; 1 English cucumber, cut into 1/4-inch dice; 1 Tbsp chopped fresh dill; 1 Tbsp chopped fresh parsley; 118 milliliters fresh or frozen peas; 1 clove garlic, minced; 1 smalls green bell pepper, seeded, cut into 1/4-inch dice; 1 Tbsp lemon juice; 2 Tbsps olive oil; 1 smalls orange bell pepper, seeded, cut into 1/4-inch dice; 118 milliliters finely chopped radish; 1 smalls red bell pepper, seeded, cut into 1/4-inch dice; 8 servings Salt and pepper; 1 smalls sweet onion, cut into 1/4-inch dice; 1 small yellow squash, cut into 1/4-inch dice

You can never have too many side dish recipes, so give Confetti Macaroni Salad a try. This recipe covers 14% of your daily requirements of vitamins and minerals. Watching your figure? This vegetarian recipe has 291 calories, 10g of protein, and 6g of fat per serving. This recipe serves 8. From preparation to the plate, this recipe takes around 56 minutes. Head to the store and pick up bell pepper, onion, dijon mustard, and a few other things to make it today.

Instructions

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

Ingredients you will need

Salt And Pepper

Lemon Juice

Buttermilk

Mustard

Parsley

Vinegar

Garlic

Dill

Cooking Oil

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Macaroni