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Creamy Pimento Pasta Salad


Serves 6-8
1 lbPastene Trivella or other short pasta cut
3 jars (12 oz)Pastene Pimento Peppers, drained
¾ cupmayonnaise
1 cupCheddar, shredded
1 cupcelery, diced
½ cupred onion, diced
1 tspcayenne pepper
Kosher salt
Freshly cracked black pepper
Parsley, garnish


  • 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

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