Ingredients

Scale

16 oz cavatappi pasta or elbow macaroni – cooked, drained, and cooled with cold water

1 cup red onion, finely chopped

1 cup red pepper, finely chopped

1 cup celery, finely chopped

1 cup corn (if frozen, microwave for 1½ minutes in water, then drain)

6 to 8 hard boiled eggs, chopped

¼ cup chives, minced

Dressing

¾ cup light sour cream

⅔ cup nonfat ranch dressing

½ cup low-fat Greek yogurt

¼ cup mayonnaise

1½ TBs yellow mustard

1 to 2 TBs pickled jalapeño juice

1 TB garlic powder

2 tsps chili powder

1 tsp black pepper

1 tsp salt

½ tsp paprika

¼ tsp cayenne pepper

Instructions

In a large bowl, toss together the pasta, onion, pepper, celery, corn, eggs, and chives. In a medium bowl, mix together the dressing ingredients until thoroughly combined. Add the dressing to the large bowl and mix until thoroughly coated and combined.

Serve immediately or refrigerator until ready to use.

Enjoy!

Keywords: pasta salad, elbow macaroni, macaroni salad, southwestern pasta salad, southwestern macaroni salad, Tex-Mex pasta salad, Tex-Mex macaroni salad