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Macaroni Salad #3

Source of Recipe

rdj
Macaroni Salad #3

1 pound elbow or cavatappi pasta
4 chopped hard cooked eggs
1 cup chopped celery
1/3 cup finely chopped red bell pepper
1 Tablespoon minced jalapeno, optional
1/3 cup chopped red onion
1/2 cup buttermilk
1/2 cup mayonnaise
2 1/2 Tablespoons cider vinegar
3 tablespoons snipped fresh chives
1 1/4 teaspoons salt
1/4 teaspoon ground red pepper
1/4 teaspoon freshly ground black pepper

Cook pasta al dente to package directions. Transfer to
colander and rinse under cold water to stop cooking.
Drain and set aside.
Meanwhile, combine remaining ingredients in a really
large bowl until well blended.
Add cooled pasta and toss to coat.
Refrigerate before serving.

Makes 14, 1 cup servings.