Pimento Cheese Pasta Salad

Boil one pound of rotini pasta, or your preferred pasta shape, until al dente. Drain and rinse under cold water to stop the cooking and cool the pasta for mixing.

Add the drained and rinsed pasta to a large bowl along with one full 8‑ounce block of sharp cheddar cheese, shredded. Add 1 heaping cup of drained and patted‑dry diced pimento peppers or jarred roasted red peppers, diced. Either option works, and each brings a slightly different but equally delicious flavor. Add 4 chopped green onions and stir until everything is evenly combined.

Make the dressing: In a medium bowl, stir together 1 cup of mayonnaise, 1/2 teaspoon of Worcestershire sauce, 2 tablespoons of whole grain mustard, 1/4 teaspoon of cayenne pepper, and 1/2 teaspoon of garlic powder until smooth.

I also like to stir in a couple dashes of our favorite hot sauce if you enjoy a little extra heat. Refrigerate until ready to serve.

Stir the dressing into the salad until everything is well coated. Garnish with chopped parsley when ready to serve.

Enjoy!

For more delicious summertime salads, check out these:

• Irish Pub-Style Salad with Quick Pickled Vegetables
• Asian Cucumber Salad
• Hawaiian-Style Macaroni Salad
• Zesty Bread & Butter Pickle Potato Salad
• Deli-Style Seafood Salad
• Italian Pasta Salad
• Santa Maria Surf & Turf Salad
• Tomato Corn Salad