Confetti Pasta Salad

You'll need: 8 oz (250g) dry pipette pasta

Dressing: 2 cups Miracle Whip or mayonnaise 1/3 cup buttermilk 1 Tbsp apple cider vinegar 1-2 Tbsp sugar [or sweetener to your taste] 1/2 tsp onion powder 1/4 tsp garlic powder 1/4 tsp salt [more or less to taste] 1/4 tsp celery salt 1/4 tsp white pepper or black pepper to taste

Mix-ins: 1/2 cup cucumber, diced 1/2 cup red onion, diced 1/2 pint cherry tomatoes, halved 1/2 cup each red, orange & green pepper, diced 2 Tbsp chopped parsley or basil

Directions: Cook the pipette pasta in salted boiling water per the instructions on the box until al dente. Drain well. In a medium mixing bowl, whisk together the ingredients for the dressing. Toss the cooked pasta with the dressing and chopped veggies. Stir until evenly coated. Chill, then stir and adjust the dressing adding more if needed for creaminess before serving.

Serve chilled. Yield: 8 servings

Melissa

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