1 lb. macaroni pasta
4 hard-cooked eggs
1 cup chopped celery
1/3 cup finely chopped red bell peppers
1/3 cup chopped red onion
1/2 cup low-fat buttermilk
1/2 cup low-fat mayonnaise
2-1/2 tbsp. cider vinegar
3 tbsp. fresh chives, snipped
1-1/4 tsp. salt
1/4 tsp. red pepper flakes
1/4 tsp. black pepper

Cook pasta as directed, drain. Rinse under cold water, drain. In a large bowl, combine salad ingredients until well blended. Add cooled pasta. Toss to coat.

Cover, refrigerate 24 hours to blend flavors.

Submitted by: Sherry Monfils