Southwest Pasta Salad


I found this awesome side on Food.com. It’s an easy to make, but really delicious add-on for any summer barbecue, and is likely to become a family favorite.

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Use These…
  • 16 ounces Ditali pasta (or pasta of your choice)
  • 4 eggs
  • 1 cup celery, chopped fine
  • 1 cup fresh salsa (homemade or the refrigerated variety sold in the produce section)
  • 4 large scallions, chopped
  • 1⁄2 cup buttermilk
  • 1⁄2 cup Miracle Whip (or mayonnaise)
  • 1 teaspoon garlic powder
  • 1⁄4 – 1/2 teaspoon cayenne pepper (how hot do you want it?)
  • 1 teaspoon salt
  • 1 teaspoon fresh ground black pepper

 

Do This…

Cook pasta in salted boiling water until tender.
Drain pasta and rinse with cold water.

IMG_20160626_134706-01Place eggs in a medium sauce pot with enough cold water to cover the eggs by at least an inch.  Slowly bring the water to a boil over medium heat, then immediately take the pan off the heat, cover, and let stand for 12 minutes.
Chop the eggs into 1/2 to 3/4 inch pieces.

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IMG_20160626_135137-01Add the buttermilk, mayonnaise, salt, garlic powder, cayenne, and black pepper to a mixing bowl and mix thoroughly until you get a nice smooth dressing.

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Stir in the scallions and celery.

IMG_20160626_135256-01Stir in the salsa until everything is nicely incorporated.

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Add pasta and stir until the pasta its evenly coated.

IMG_20160626_135528-01Gently stir in the chopped eggs and refrigerate at least an hour before serving.

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Southwest Pasta Salad

Use These…

 

  • 16 ounces Ditali pasta (or pasta of your choice)
  • 4 eggs
  • 1 cup celery, chopped fine
  • 1 cup fresh salsa (homemade or the refrigerated variety sold in the produce section)
  • 4 large scallions, chopped
  • 1/2 cup buttermilk
  • 1/2 cup Miracle Whip (or mayonnaise)
  • 1 teaspoon garlic powder
  • 1/4 – 1/2 teaspoon cayenne pepper (how hot do you want it?)
  • 1 teaspoon salt
  • 1 teaspoon fresh ground black pepper
IMG_20160626_194712-01
Do This…

 

  1. Cook pasta in salted boiling water until tender.
  2. Drain pasta and rinse with cold water.
  3. Place eggs in a medium sauce pot with enough cold water to cover the eggs by at least an inch.  Slowly bring the water to a boil over medium heat, then immediately take the pan off the heat, cover, and let stand for 12 minutes.
  4. Chop the eggs into 1/2 to 3/4 inch pieces.
  5. Add the buttermilk, mayonnaise, salt, garlic powder, cayenne, and black pepper to a mixing bowl and mix thoroughly until you get a nice smooth dressing.
  6. Stir in the scallions and celery.
  7. Stir in the salsa until everything is nicely incorporated.
  8. Add pasta and stir until the pasta its evenly coated.
  9. Add pasta and stir until the pasta is coated.
  10. Gently stir in the chopped eggs and refrigerate at least an hour before serving.

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