Mexican Pasta salad

Pasta salad has always been one of those sides that you can easily throw together with what ever you have in your pantry. I always make sure to keep a few boxes of pasta laying around for those last minute sides or party dishes. I had my first ever ladies night at my new place recently and had a tiered buffet server for 5 appetizers. I only had 4 on hand and thought that a pasta salad would be a great fifth addition. 

Ingredients:

1 cup of mayonnaise

2 tablespoons of chipotle ranch (if you cant find this, take 2 tablespoons of regular ranch and add 1 teaspoon of taco seasoning.)

1 box of pasta

1 bunch of green onions

5 eggs

1 tomato

1/2 white onion raw

2 celery sticks

*Feel free to add black beans, corn or other ingredient in this! I was just using what I had on hand

Directions:

In a large sauce pan, fill half way with water and place on high so you get a boil. While your water for your pasta is boiling, begin cooking your hard boiled eggs. There are many techniques for cooking hard boiled eggs. If you do not know how to hard boil eggs, here is a link on how to hard boil eggs. While you are waiting for the water to boil for the pasta, begin chopping your other ingredients to your desired size. Chop the green onion, white onion, tomato and celery and place in a mixing bowl. By now, your water should be boiling so go ahead and add the pasta to the boiling water and stir well. Also keep an eye on your hard boiled eggs. Next, mix together the mayonnaise and the chipolte ranch in a mixing bowl. Cover the chopped vegetables with this mix. Once your eggs are done boiling, chop them up and add to the mix as well. Lastly, when the pasta is finished cooking, drain and add to the mix and stir well. Let this sit in the refrigerator for at least 3 hours covered.The pasta might absorb some of the mayonnaise mixture so if it is too dry, add 1/2 cup of mayonnaise and 1 tablespoon of the chipotle ranch to coat the mixture. Stir well and serve with a garnish of green onion.