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Pimento Cheese Pasta Salad

Pimento Cheese Pasta Salad

JC Phelps
Creamy, cheesy, and full of Southern charm, this Pimento Cheese Pasta Salad is the perfect side dish for any gathering.
5 from 30 votes
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Prep Time 5 minutes
Cook Time 20 minutes
Refrigeration Time 1 hour
Total Time 1 hour 25 minutes
Course Side Dish, Southern
Cuisine American
Servings 12 servings
Calories 420 kcal

Ingredients
  

  • 12 oz Elbow Macaroni
  • 1.5 c Sharp Cheddar shredded
  • 1.5 c Pepper Jack Cheese shredded
  • 2 c Mayonnaise more if desired
  • 7 oz Pimentos drained
  • 8 slices Bacon chopped
  • 2 teaspoon Garlic Powder
  • 2 teaspoon Black Pepper
  • Kosher Salt to taste

Instructions
 

  • Cook pasta according to directions on box. You'll want the pasta to be cooked al dente. Drain well.
  • In a large bowl, combine all ingredients until well-mixed.
  • Cover and refrigerate for a minimum of one hour before serving. Add more mayonnaise, if desired, for consistency. Enjoy!

Notes

  • Grate your cheese yourself if possible, as pre-shredded cheese often contains anti-caking agents that can affect the texture.
  • Let the salad chill in the refrigerator for at least an hour before serving. This allows the flavors to meld together beautifully.
    If you have a favorite store-bought pimento cheese, you can also use it in this recipe.

Nutrition

Calories: 420kcalCarbohydrates: 23gProtein: 11gFat: 31gSaturated Fat: 9gPolyunsaturated Fat: 13gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 39mgSodium: 361mgPotassium: 135mgFiber: 1gSugar: 2gVitamin A: 709IUVitamin C: 17mgCalcium: 217mgIron: 1mg
Keyword pasta salad, pimento cheese, pimento cheese pasta salad
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