Cheesy Pimento Pasta Salad

Just got back home from spending two weeks in the south, in Savannah, GA!! IYKYK, pimento cheese is everywhere down there and I was totally inspired to incorporate it into a few of my upcoming recipes. This recipe would be SUCH a good addition to a summer bbq - think macaroni salad but like next level and a little more fun!

What you need:

• 1 lb pasta (I used mini farafalle)
• 8 oz sharp cheddar, grated into thick pieces and cut short lengthwise
• 6 oz diced pimentos + the liquid in the jar
• 1/2 red onion, very finely diced
• 1/2 cup mayo
• 3/4 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• optional for heat - add in 1/4 cup diced jalapeno or 1/2 tsp red pepper flakes or cayenne pepper​

​What to do:

1. Bring a large pot of salted water to a boil and cook the pasta according to packaging instructions. Rinse with cold water when it's done in order to chill the pasta.
2. While the pasta is cooking, prep and measure your other pasta salad ingredients.
3. Add the chilled pasta into a bowl and pour the rest of the ingredients on top - mix!
4. Serve at room temp or store in the fridge and serve later. (It'll last a few days so it can be made ahead of time!)