Creamy, tangy, and delightfully vibrant, Pimento Pasta Salad is the bold upgrade your summer side dishes have been waiting for. This easy classic is packed with Southern charm.
With sweet pimento peppers, sharp cheddar, and a kick of cayenne, this creamy pasta salad offers rich flavor in every bite. Ready in just 15 minutes—ideal for picnics, potlucks, and backyard BBQs.
What You’ll Need for This Bold Pimento Pasta Salad
- Elbow macaroni – The perfect pasta for holding creamy dressing in its nooks and crannies. A nostalgic base that never fails.
- Pimento peppers – These sweet, mild peppers bring brightness and color to every forkful.
- Cheddar cheese – Shredded sharp cheddar adds richness and a hint of bite that balances the creamy dressing.
- Mayonnaise – The smooth, tangy backbone of the salad, binding everything together beautifully.
- Cayenne pepper – Just a touch gives the salad a subtle, warming heat that cuts through the creaminess.
- Kosher salt – Enhances all the flavors without overpowering, keeping the salad savory and satisfying.
Quick & Creamy: How to Make Pimento Pasta Salad
Start by cooking your elbow macaroni just a minute shy of al dente, then drain and cool it down slightly—no rinsing necessary.
In a large mixing bowl, combine pimento peppers, shredded cheddar, creamy mayo, cayenne, and salt until smooth and vibrant. Add in your slightly warm pasta and fold until fully coated and irresistible.
Tips & Twists for the Perfect Pimento Pasta Salad
For added flavor depth, swap half the mayo for sour cream or Greek yogurt to introduce tang and creaminess in a new way. Want more texture? Add chopped celery or red onion for a crisp contrast. You can even fold in some chopped bacon or diced pickles if you’re feeling adventurous.
For a Southern spin, stir in a spoonful of yellow mustard or a touch of smoked paprika. This dish is highly adaptable, and every small change introduces a new personality to the salad.
Keeping It Fresh: How to Store Pimento Pasta Salad
Store your Pimento Pasta Salad in an airtight container in the refrigerator for up to 4 days. The flavors intensify as it chills, so it’s often even better the next day.
Avoid freezing, as mayonnaise-based dressings tend to separate and become grainy after thawing. If the salad becomes a bit dry after storage, simply stir in a spoonful of mayo before serving to revive the creamy texture.
Pimento Pasta Salad
Ingredients
- 1/2 teaspoon kosher salt
- 2 cups shredded cheddar cheese
- 3/4 cup mayonnaise
- 1 pound elbow macaroni
- 12 ounces pimento peppers thoroughly drained
- 1/2 teaspoon cayenne pepper
Instructions
- Boil the elbow macaroni until just one minute less than the package directions, then drain without rinsing and allow it to cool for ten minutes. In a spacious mixing bowl, thoroughly blend the mayonnaise, shredded cheddar, drained pimento peppers, cayenne pepper, and kosher salt. Once the pasta has cooled, incorporate it into the mixture and stir gently until evenly coated and combined.
