Description
Pimento Cheese Macaroni Salad is a creamy, tangy, and cheesy pasta salad combining elbow macaroni with shredded cheddar cheese, diced pimentos, celery, and green onions, all bound together with mayonnaise and a hint of garlic powder. This quick and easy side dish is perfect for picnics, barbecues, or a refreshing accompaniment to your summer meals.
Ingredients
Scale
Salad Ingredients
- 8 oz elbow macaroni
- 2 cups shredded cheddar cheese
- 1 (4-oz) jar diced pimentos, drained
- 1 cup diced celery
- ½ cup sliced green onions
- 1 cup mayonnaise
- â…› tsp garlic powder
- Salt and pepper, to taste
Instructions
- Cook Pasta: Cook the elbow macaroni according to the package directions until al dente. Drain thoroughly and allow the pasta to cool completely to prevent the salad from becoming mushy.
- Mix Ingredients: In a large bowl, combine the cooled pasta with shredded cheddar cheese, diced pimentos, diced celery, sliced green onions, mayonnaise, and garlic powder. Season with salt and pepper to taste, mixing well to evenly distribute all ingredients.
- Chill Salad: Cover the bowl with plastic wrap or a lid and refrigerate the macaroni salad for at least 30 minutes before serving. This chilling time lets the flavors meld together and the salad become refreshingly cool.
Notes
- For best results, use freshly shredded sharp cheddar cheese for richer flavor.
- Letting the pasta cool completely before mixing prevents the mayonnaise from thinning out.
- Feel free to add a splash of vinegar or a teaspoon of mustard if you want a tangier flavor profile.
- This salad can be stored in the refrigerator for up to 3 days.
- Adjust the amount of mayonnaise depending on your preferred creaminess level.
