Southwest Pasta Salad

Southwest Pasta Salad

Easy to make, but really delicious add-on for any summer barbecue
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Course: No Cook, Stove Top
Cuisine: SouthwestMexican
Keyword: pasta, salad, southwest


  • 16 oz 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 mayonnaise
  • 1 tsp garlic powder
  • 1/2 tsp teaspoon cayenne pepper
  • 1 tsp salt
  • 1 tsp fresh ground black pepper


  • 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.