½cupred bell peppersmall, seeded, cut into ¼-inch dice
½cuporange bell peppersmall, seeded, cut into ¼-inch dice
½cupgreen bell peppersmall, seeded, cut into ¼-inch dice
½cupsweet onionsmall, cut into ¼-inch dice
2celery ribsfinely chopped
½cupEnglish cucumbercut into ¼-inch dice
1squashsmall, cut into ¼-inch dice
½cupradishfinely chopped
Salt and pepper
Instructions
In a bowl, whisk together vinegar, buttermilk, lemon juice, oil, garlic, mustard, parsley, and dill. Season with salt and pepper.
Bring a large pot of salted water to a boil. Cook macaroni for about 10 minutes, or as the package label directs.
Add in squash and peas. If using fresh peas, stir it in 2 minutes before the end of cooking time.
Drain and rinse under cold water until cool. Alternatively, transfer the newly cooked pasta to an ice bath to rapidly cool down and then drain all liquid.
In a large bowl, toss in the macaroni with squash and peas and add all the remaining vegetables.
Pour in the dressing and season with salt and ground black pepper to taste. Mix together and serve!
Recipe Notes
If you like a little bit of heat in your meals, go ahead and add a pinch of smoked paprika before serving.
Top off your creation with a peeled and halved hard-boiled egg or your choice of protein. Grilled chicken breast or bacon bits would be great paired with your Confetti Macaroni Salad.