Cook pasta in salted boiling water until tender. Drain pasta and rinse with cold water.
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.Chop the eggs into 1/2 to 3/4 inch pieces.
Add the buttermilk, mayonnaise, salt, garlic powder, cayenne, and black pepper to a mixing bowl,
Mix thoroughly until you get a nice smooth dressing.
Stir in the scallions and celery.
Stir in the salsa until everything is nicely incorporated.
Add pasta and stir until the pasta its evenly coated.
Gently stir in the chopped eggs and refrigerate at least an hour before serving.