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Buttermilk and Herb Macaroni Salad.

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Ingredients
  

  • 1 lb Small pasta shape like elbows
  • 1.5 Cups of Small Broccoli Florets
  • 1/3 Cup of Diced Yellow Peppers
  • 1/3 Cup of Finely Diced Carrots
  • 1/3 Cup of Roughly Chopped Green Olives
  • 3/4 Cup of Mayonnaise
  • 3 Tbsp of Buttermilk
  • 2 Tbsp of Olive Oil
  • 1 Tsp of Dijon Mustard
  • 1 Tbsp of Parsley minced
  • 1 Tbsp of Chives minced
  • 1 Tbsp of Basil minced
  • 1/2 Tsp of Onion Powder
  • 1/2 Tsp of Garlic Powder
  • Salt and Pepper

Instructions
 

  • Bring a large pot of salted water to a boil and cook pasta as directed to al dente. During the last 2 minutes of cooking, add the broccoli florets to the water. Drain and set aside to cool in a large bowl.
  • Add diced yellow peppers, finely diced carrots, and chopped green olives to the pasta and broccoli.
  • Make the dressing by whisking together the mayonnaise, buttermilk, olive oil, and Dijon mustard. Pour the dressing over the pasta and vegetables, toss to combine.
  • Fold in the herbs and season to taste with salt and pepper, chill for at least an hour before serving.