Homestyle Macaroni Salad

For this classic side salad, we mixed cavatappi pasta, hard-boiled eggs, and chopped vegetables with a tangy buttermilk-mayo dressing.



by 22  people


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

Directions
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.
Make Ahead Tip
  • Cover salad and refrigerate up to 24 hours. Let stand at room temperature 30 minutes before serving.
Nutrition information
Per Serving: cal. (kcal) 210, Fat, total (g) 9, chol. (mg) 66, sat. fat (g) 2, carb. (g) 26, fiber (g) 1, pro. (g) 6, sodium (mg) 289, calcium (mg) 30, Percent Daily Values are based on a 2,000 calorie diet
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