Description
This Pimento Cheese Pasta Salad combines creamy cheese, crispy bacon, and fresh veggies for a deliciously simple dish that’s perfect for quick meals or gatherings.
Ingredients
Scale
- 12 oz. uncooked short pasta
- 2/3 cup mayonnaise
- 1 Tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 2 cups shredded cheddar cheese
- 1/2 cup diced red onion
- 1 (4-oz.) jar diced pimento peppers, drained
- 8 slices bacon, cooked, crumbled and divided
- 1 Tablespoon chopped fresh chives
Instructions
- Boil salted water in a large pot. Cook pasta until al dente, then drain and rinse with cold water to remove starch. Drain thoroughly and set aside.
- In a large bowl, mix mayonnaise, Dijon mustard, Worcestershire sauce, garlic powder, smoked paprika, salt, and pepper.
- Add shredded cheddar cheese, diced red onion, and drained pimento peppers, then fold in the cooked pasta and half of the crumbled bacon.
- Top with remaining crumbled bacon and chopped chives before serving.
Notes
For added flavor, chill the pasta salad for 30 minutes before serving.
Feel free to use different types of pasta for variety.
Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 30mg