Confetti Macaroni Salad

Vegetarian
Health score
29%
Confetti Macaroni Salad
56 min.
8
287kcal

Suggestions


Welcome to a burst of color and flavor with our Confetti Macaroni Salad! This delightful dish perfectly balances creamy, tangy goodness with an array of vibrant vegetables, making it a fantastic addition to your table. Whether you're hosting a summer barbecue, preparing a picnic spread, or simply looking for a refreshing side dish, this salad is sure to impress your guests.

What sets this macaroni salad apart is not just its striking appearance but also its deliciously rich buttermilk dressing, which enhances the crisp textures of the veggies. Every bite offers a symphony of tastes, from the crunch of celery and bell peppers to the subtle sweetness of fresh peas and radish. It's a vegetarian dish that's both filling and nutritious, ideal for anyone looking to enjoy a hearty yet healthy meal.

Ready in just 56 minutes, the Confetti Macaroni Salad serves eight and makes for an excellent side dish or starter. Its vibrant colors will brighten any occasion, bringing not only deliciousness but also a sense of joy to your dining experience. Plus, with easy-to-find ingredients and a straightforward preparation process, it’s a recipe you’ll want to keep handy for all your gatherings! Dive in, and let the celebration of flavors begin!

Ingredients

  • cup buttermilk 
  • ribs celery finely chopped
  • tablespoon apple cider vinegar 
  • teaspoon dijon mustard 
  • pound elbow macaroni 
  • 0.5  cucumber english cut into 1/4-inch dice
  • tablespoon optional: dill fresh chopped
  • tablespoon parsley fresh chopped
  • 0.5 cup peas fresh
  • clove garlic minced
  • 0.5 small bell pepper green seeded cut into 1/4-inch dice
  • tablespoon juice of lemon 
  • tablespoons olive oil 
  • 0.5 small and orange peppers seeded cut into 1/4-inch dice
  • 0.5 cup radishes finely chopped
  • 0.5 small bell pepper red seeded cut into 1/4-inch dice
  • servings salt and pepper 
  • 0.5 small onion sweet cut into 1/4-inch dice
  • small to 3 sized squashes yellow cut into 1/4-inch dice

Equipment

  • bowl
  • whisk
  • pot

Directions

  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.
  3. Drain; rinse under cold water until cool. In a large bowl, toss macaroni, vegetables and dressing.

Nutrition Facts

Calories287kcal
Protein13.46%
Fat17.41%
Carbs69.13%

Properties

Glycemic Index
49.29
Glycemic Load
1.17
Inflammation Score
-6
Nutrition Score
12.859565289124%

Flavonoids

Pelargonidin
4.58mg
Epigallocatechin 3-gallate
0.02mg
Eriodictyol
0.09mg
Hesperetin
0.27mg
Naringenin
0.03mg
Apigenin
1.37mg
Luteolin
0.39mg
Isorhamnetin
0.02mg
Kaempferol
0.36mg
Myricetin
0.32mg
Quercetin
3.22mg

Nutrients percent of daily need

Calories:286.86kcal
14.34%
Fat:5.54g
8.52%
Saturated Fat:1.25g
7.8%
Carbohydrates:49.5g
16.5%
Net Carbohydrates:46.12g
16.77%
Sugar:6.01g
6.68%
Cholesterol:3.3mg
1.1%
Sodium:250.24mg
10.88%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:9.64g
19.27%
Selenium:37.66µg
53.8%
Manganese:0.66mg
33.08%
Vitamin C:26.14mg
31.69%
Vitamin K:20.12µg
19.16%
Phosphorus:167.19mg
16.72%
Fiber:3.38g
13.52%
Magnesium:47.13mg
11.78%
Vitamin B6:0.23mg
11.47%
Copper:0.23mg
11.44%
Vitamin A:566.93IU
11.34%
Potassium:359.34mg
10.27%
Folate:39.34µg
9.83%
Vitamin B2:0.15mg
8.72%
Vitamin B1:0.12mg
8.22%
Zinc:1.21mg
8.08%
Vitamin B3:1.48mg
7.38%
Iron:1.21mg
6.75%
Calcium:67.21mg
6.72%
Vitamin E:0.83mg
5.51%
Vitamin B5:0.54mg
5.39%
Vitamin D:0.39µg
2.6%
Vitamin B12:0.14µg
2.3%
Source:My Recipes