The Ultimate Macaroni Salad

• 1 pound Elbow Macaroni
• 2 stalks Celery, Diced
• 1 whole Yellow Bell Pepper, Diced
• 1 whole Red Bell Pepper, Diced
• 1 whole Orange Bell Pepper, Diced
• 1/4 cups Scallions, Chopped
• 1/4 whole Red Onion, Diced
• 1/4 cups Shredded Carrots
• 1/4 cups Fresh Parsley, Chopped
• FOR THE DRESSING:
• 2-1/2 cups Low-fat Mayonnaise
• 1/2 cups Low Fat Sour Cream
• 1/2 cups Low-fat Buttermilk
• 3 Tablespoons Mustard
• 6 Tablespoons Cider Vinegar
• 1 Tablespoon Sugar
• Salt And Pepper, to taste

1. Cook the elbow macaroni in boiling salted water according to the package directions, 10 minutes or until tender. Drain well and set aside to cool. In a large bowl, combine all the dressing ingredients and whisk well until smooth and thoroughly combined.
2. Add the vegetables, herbs and cooled macaroni and mix well. Season to taste and serve at room temperature.

macaroni, stalks celery, yellow bell pepper, red bell pepper, orange bell pepper, ubc, ubc, ubc, ubc, dressing, mayonnaise, low fat sour cream, buttermilk, mustard, vinegar, sugar, salt

Taken from tastykitchen.com/recipes/salads/the-ultimate-macaroni-salad/ (may not work)