Lunch: Pimiento Pasta Salad
Recipe by Lindsay Funston Mac and cheese, meet summer!
Ingredients
1 lb. elbow macaroni
3 jars pimiento peppers, drained
2 c. shredded Cheddar cheese
3/4 c. mayonnaise
1 tsp. cayenne
kosher salt
1/4 c. Chopped chives
Instructions
In a large pot of salted, boiling water, cook macaroni according to package directions until al dente. Drain and set aside.
In a large bowl, combine macaroni, peppers, cheddar, mayonnaise, and cayenne pepper. Mix well. Season with salt to taste.
Garnish with chives.
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Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
