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Danna Champion | HILCO EC

This pasta salad has enough personality to serve on its own but is also a peppy partner alongside grilled sausage or fish. Champion’s family and friends say more jalapeños just make the dish better. Adjust the quantity of peppers to your own heat preference.

1 pound small shell pasta
1 bunch green onions, thinly sliced
3–4 stalks celery, finely chopped
4–5 jalapeño peppers (as desired for heat), stemmed, seeded and finely chopped
2 jars (4 ounces each) diced pimientos, drained
1 teaspoon lemon juice
1 cup mayonnaise
Dash garlic powder
Dash Accent seasoning
Dash seasoned salt

1. Cook the pasta in a large pot of boiling water per package directions. Drain noodles in a colander, rinse briefly in cold water, then place them in a large mixing bowl.

2. Add remaining ingredients and mix gently until combined.

Serves 4–6.

Cook’s Tips

Pasta salads tend to absorb seasonings after standing. If you make this dish in advance, perk it up before serving with additional lemon juice and seasonings.

August 2017 Recipe Contest