4th of July Macaroni Salad
Makes 10 servings
- Bring a large pot of water to a boil. Add in 1 (16-ounce) package of elbow macaroni.
- Cook for 8 minutes; drain and put into large serving bowl.
- Add 2 stalks chopped celery, 1 medium chopped Vidalia onion, 1 chopped red bell pepper, ¼ cup sliced black olives, and 1 cup halved grape tomatoes.
- In small bowl whisk together ¾ cup reduced-fat Miracle Whip or mayonnaise, ¼ cup nonfat buttermilk, 1 T. cider vinegar, 1 T. fresh lemon juice, and freshly ground black pepper to taste.
- Toss with dressing.