Confetti Macaroni Salad

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
• ½ cup fresh or frozen peas
• ½ small red bell pepper. seeded. cut into 1/4-inch dice
• ½ small orange bell pepper. seeded. cut into 1/4-inch dice
• ½ small green bell pepper. seeded. cut into 1/4-inch dice
• ½ small sweet onion. cut into 1/4-inch dice
• 2 ribs celery. finely chopped
• ½ English cucumber. cut into 1/4-inch dice
• 1 small yellow squash. cut into 1/4-inch dice
• ½ cup finely chopped radish

Instructions

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.