Confetti Macaroni Salad - cooking recipe

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

Preparation

Make dressing: 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 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.