Spicy pimento pasta salad
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
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.
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