A vibrant and flavorful pasta salad with a Southwest twist, perfect for gatherings or a quick meal.
Cook the bow tie pasta in a large pot of salted boiling water until al dente.
Stir the pasta occasionally to prevent sticking.
Drain the pasta and rinse it under cold water to cool it down.
Rinsing with cold water stops the cooking process and prevents the pasta from becoming mushy.
In a mixing bowl, whisk together the buttermilk, mayonnaise, garlic powder, cayenne pepper, salt, and black pepper.
Adjust the seasoning to taste before combining with the pasta.
Add the celery, scallions, and salsa to the dressing and mix well.
Ensure the vegetables are evenly coated with the dressing for consistent flavor.
Fold the cooled pasta into the dressing mixture until well combined.
Be gentle to avoid breaking the pasta.
Cover the bowl and refrigerate the salad for at least an hour before serving.
Chilling allows the flavors to meld together beautifully.
Serve the pasta salad chilled and enjoy.
Garnish with extra scallions or a sprinkle of cayenne for presentation.
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