Confetti Macaroni Salad

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• Ready In: 56 mins
• Serves: 8

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.