A delightful twist on the classic macaroni salad, featuring a creamy herb dressing and crunchy vegetables.
Cook the macaroni in boiling water until tender.
Add a pinch of salt to the boiling water to enhance the pasta's flavor.
Drain the macaroni and rinse with cold water to cool.
Rinsing with cold water stops the cooking process and prevents sticking.
In a large bowl, whisk together the buttermilk, mayonnaise, cider vinegar, chives, cayenne pepper, and pepper.
Taste the dressing and adjust the seasoning as needed.
Add the celery, red onion, and chopped eggs to the dressing.
Dice the vegetables uniformly for a consistent texture.
Mix the cooled macaroni into the bowl with the dressing and vegetables.
Ensure the macaroni is well coated with the dressing.
Chill the salad in the refrigerator for at least 1 hour before serving.
Chilling allows the flavors to meld together for a better taste.
Serve the salad garnished with additional chives if desired.
Serve in a decorative bowl for an appealing presentation.
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