Ingredients
Serves 6-8
| 1 lb | Pastene Trivella | |
| 3 | 12 oz jars Pastene Diced Pimientos, drained | |
| 1 cup | cheddar, coarsely grated | |
| 1 tsp | cayenne pepper | |
| ¾ cup | mayonnaise | |
| ½ cup | red onion, diced | |
| 1 cup | celery, diced | |
| salt and black pepper to taste | ||
| parsley |
Directions
Prep time: 10 minutes | Cook time: 25 minutes
- Bring a large pot of salted water to a boil and cook pasta until al dente. Drain well, rinse with cool water and set aside.
- In a large bowl, combine pasta, drained pimientos, 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.
