Spicy Macaroni Salad
Brenda Hyde
April 11, 2005
Ingredients
* 1 pound elbow macaroni
* 4 hard-cooked eggs, chopped
* 1 cup chopped celery
* 1/3 cup finely chopped red bell pepper
* 1 jalapeno pepper, seeded and minced
* 1/3 cup chopped red onion
* 1/2 cup buttermilk
* 1/2 cup light mayonnaise
* 2-1/2 tablespoons wine, herb or cider vinegar
* 3 tablespoons snipped fresh chives
* 1-1/4 teaspoons salt
* 1/2 teaspoon ground black or red pepper
Directions
* Cook pasta according to the package directions.
* Rinse in cold water and drain.
* Meanwhile, combine remaining ingredients in a large bowl until well blended.
* Add cooled pasta and toss to coat.
* Cover and refrigerate up to 24 hours.
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