Pimento Cheese Pasta Salad
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Pimento cheese + pasta salad = a summer staple.Author:
1 pound elbow macaroni, cooked al dente
1 red bell pepper, roasted
1 1/4 cups celery including leaves, diced
1/2 cup sweet onion, diced
1/8 cup pickled jalapeno, diced, can substitute with 1 fresh jalapeno
1/4 cup scallions chopped, plus extra for garnish
1 1/2 cups freshly grated cheese, use your favorite combination for pimento cheese. I used sharp cheddar, pepper jack, and smoked cheddar cheese
Paprika for garnish
1 1/3 cups Duke’s Mayonnaise
1/4 cup sweet pickle relish, such as Wickles
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce, or more to taste
1/4 teaspoon smoked paprika
1/4 teaspoon celery salt
Salt and pepper to taste
Pasta Salad Ingredients
Roast your red pepper on the grill or under the broiler. Transfer it to a plastic bag and allow it to steam. Peel off the skin, deseed it, and finely chop it.
Chop your remaining vegetables and grate your cheese.
Cook your macaroni according to the package directions for al dente. Drain the pasta and rinse it well.
Add all your ingredients for the dressing to a bowl and stir to combine. Taste. If you want it sweeter, add more relish. If you want it spicier add more hot sauce or a pinch of cayenne.
Add all your ingredients to a bowl, including the dressing. Gently stir to completely combine.
Let your macaroni salad refrigerate for at least an hour.
Give it a stir. If you want it to be a little creamier add some additional mayo.
Adjust salt to taste
Garnish with a sprinkle of paprika, extra shredded cheese, scallions, and celery leaves
Find more recipes from Nicole at beachgirlgrills.com.