Ingredients

• 8 ounces macaroni, uncooked
• 1/2 cup celery
• 1/4 cup  red onion
• 1/4 cup  red bell pepper
• 1/2 tablespoon  jalapeno pepper
• 3/4 cup mayonnaise
• 1 tablespoon cider vinegar
• 2 tablespoons fresh chives
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper 

Preparation

1. Cook pasta according to package directions.  Transfer to colander and rinse under cold water; drain and set aside.
2. Chop celery and red onion. Finely chop bell pepper and jalapeno pepper.
3. In a large bowl, combine remaining ingredients until well blended.  Add cooled pasta and toss to coat.
4. Chill in refrigerator at least 1 hour before serving.

Helpful hints

• Two ounces dry pasta makes 1 cup when cooked al dente.
• Wear gloves when mincing raw hot peppers.
• Low-fat mayonnaise may be substituted to reduce fat to 5 grams per serving. Sodium will be higher, so decrease or omit salt.