|1 lb||Pastene Trivella or other short pasta cut|
|3 jars (12 oz)||Pastene Pimento Peppers, drained|
|1 cup||Cheddar, shredded|
|1 cup||celery, diced|
|½ cup||red onion, diced|
|1 tsp||cayenne pepper|
|Freshly cracked black pepper|
- In a large pot of salted boiling water, cook trivella until al dente. Drain and set aside.
- In a large bowl, combine trivella, drained pimentos, cheddar, cayenne pepper, mayonnaise, red onion, and celery. Mix well. Season with salt and pepper to taste.
- Garnish with parsley and serve. This salad may be served at room temperature or cold