Description

This nostalgic deli-style pasta salad combines tender elbow macaroni with crisp bell peppers, celery, and green onions in a tangy, lightly sweet dressing. Creamy and refreshing, it’s perfect for picnics, potlucks, or family meals.

Ingredients

1 pound elbow macaroni
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
1 celery stalk, diced
1/2 cup green onions, thinly sliced
1/2 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons buttermilk
2 tablespoons sugar
1 teaspoon dried dill
1/2 teaspoon garlic powder
1/2 teaspoon salt
Fresh parsley or cilantro for garnish

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Instructions

Cook macaroni until al dente, drain, and chill.
Chop peppers, celery, and green onions; mix with cooled pasta.
In a bowl, whisk mayonnaise, mustard, vinegar, buttermilk, sugar, dill, garlic powder, and salt.
Pour dressing over pasta-vegetable mixture; toss until coated.
Chill for 1-2 hours before serving. Garnish with parsley or cilantro.

Notes

Chill dressing separately until ready to use for optimal emulsion.
Add crumbled halal feta cheese for extra richness.
Store leftovers in an airtight container for up to 2 days.