Macaroni Salad

By Meisje

Ingredients

• 1 poundcavatappi or macaroni pasta
• 4 hard-cooked eggs, choppedsee savings
• 1 cupchopped celery
• 1/3 cupfinely chopped red bell pepper
• 1 tablespoonminced jalapeno, optionalsee savings
• 1/3 cupchopped red onion
• 1/2 cupbuttermilk
• 1/2 cupmayonnaisesee savings
• 2-1/2 tablespoonscider vinegar
• 3 tablespoonssnipped fresh chives
• 1-1/4 teaspoonssalt
• 1/4 teaspoonground red pepper
• 1/4 teaspoonfreshly ground black pepper

Preparation

Step 1

Cook pasta according to package directions. Transfer to colander and rinse under cold water; drain.
2. Meanwhile, combine remaining ingredients in a large bowl until well blended. Add cooled pasta and toss to coat. Makes fourteen 1-cup servings.


Cover salad and refrigerate up to 24 hours. Let stand at room temperature 30 minutes before serving.