Ingredients
1 tbsp apple cider vinegar
1 cup buttermilk
1 tbsp lemon juice
2 tbsp olive oil
1 garlic clove, minced
1 tbsp parsley, fresh, chopped
1 tsp dijon mustard
1 tbsp dill, fresh, chopped
1 lb elbow macaroni
½ cup peas, fresh or frozen
½ cup red bell pepper, small, seeded, cut into ¼-inch dice
½ cup orange bell pepper, small, seeded, cut into ¼-inch dice
½ cup green bell pepper, small, seeded, cut into ¼-inch dice
½ cup sweet onion, small, cut into ¼-inch dice
2 celery ribs, finely chopped
½ cup English cucumber, cut into ¼-inch dice
1 squash, small, cut into ¼-inch dice
½ cup radish, finely chopped
Salt and pepper
Preparation
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!
