Pimento Cheese Macaroni Salad
Salad. When I think of the word salad I imagine a large bowl full of leafy greens topped with beautiful vegetables. Fortunately however, in South Carolina, a salad can be anything you please, as long as it’s mixed with a homemade mayonnaise based dressing.
I was at a restaurant recently in Eloree, South Carolina and the side dish served with my sandwich was Pimento Cheese Macaroni Salad. It was so delicious that I had to come home immediately and recreate this masterpiece.
Pimento Cheese has long been my favorite sandwich and dip of choice but to add it to a macaroni salad was simply genius in my opinion! After a few tries and taste testing sessions with my brother we settled on this delicious recipe! I hope you enjoy it as much as my family!
Prep Time: 10 minutes
Cook Time: 12 minutes
Chill Time: 20 minutes (minimum)
Total Time: ~45 minutes
Serves: 8
Ingredients:
2 cups macaroni noodles
2 cups shredded cheddar cheese*
*I prefer hand-grating my own cheddar cheese. An 8oz block will make 2 cups and give you a fresher taste! I also prefer white cheddar but either one will do!
4oz. diced pimentos
1 cup finely chopped celery
1/2 cup sliced green onions
1 cup Duke’s Mayonnaise
¼ tsp garlic powder
1 tsp salt
1 tsp pepper
Instructions:
Boil macaroni noodles according to the package instructions in salted water. Strain and set aside to cool.
Once cooled, add all other ingredients to pasta noodles and mix gently until combined.
Refrigerate for at least 20 minutes prior to serving.
Serve chilled.
