Confetti Macaroni Salad

• 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

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.

cider vinegar, buttermilk, lemon juice, olive oil, garlic, mustard, fresh parsley, fresh dill, salt, elbow macaroni, peas, red bell pepper, orange bell pepper, green bell pepper, sweet onion, celery, cucumber, yellow squash, radish

Taken from www.food.com/recipe/confetti-macaroni-salad-501879 (may not work)