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Spicy pimento pasta salad
Ingredients
- 500 grams elbow macaroni
- 1 cup finely chopped pimento peppers (best are the ones you find in a jar, simply drain liquid)
- ½ cup mayo
- ½ cup Greek yogurt
- ½ teaspoon cayenne pepper (or more depending on if you like heat)
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup sharp cheddar cheese shredded
- ½ cup green onions, thinly sliced on an angle
- 1 lemon zested
- ½ cup green olives, pitted and halved
Directions
- In a large bowl place, the pimento peppers, mayo, Greek yogurt, cayenne pepper, salt, pepper, sharp cheddar, green onions, lemon zest and green olives, mix together.
- Bring a large pot of water to a boil, salt liberally and add in the pasta. Cook according to the instructions on the package or until aldente or with a bite to it.
- Drain the pasta and put it directly into the bowl. Mix all the ingredients together and the cheese will slowly melt with the heat of the pasta.
- Serve immediately or place into the fridge and keep up to three days.
