Happy November, friends! I can't believe it's already November. And it's the first Monday of the month which means it's time once again for The Secret Recipe Club. This month my assignment was Lori's Culniary Creations. Lori is a fun, spirited Harley Davidson-riding wife and stepmom with an amazing outlook on life:
"Today is life - the only life you are sure of. Make the most of today. Get interested in something. Shake yourself awake. Develop a hobby. Let the winds of enthusiasm sweep through you. Live today with gusto."
Lori's brings her enthusiasm and sense of adventure to her blog which is filled with quick and easy on-the-go meals perfect for busy wives and moms looking to be a little more adventurous in the kitchen. I have a long list of Lori's recipes that I've added to my "to make" list including her Peachy Cream Crepes, Zucchini Stuffed Burgers, Avocado Kiwi Ice Cream w/ Caramel Swirl, Tomato Florentine Soup with Peanut Butter Crostini, and her Tropical Pumpkin Pie.
But ultimately I ended up choosing her Light Summertime Pimento Salad because it's been too long since I've made pimento cheese (a childhood favorite of mine), and I couldn't stop thinking about how delicious it was sure to taste. And was it ever! We couldn't get enough of this salad. We finished it all in one sitting. It was such a big hit that I made it twice in one week.
The only real big change I made to the recipe was decreasing the pasta by half, because I wanted more of that creamy pimento cheese goodness. This Pimento Cheese Pasta Salad is a great salad recipe to serve at potlucks, tailgating parties, summer BBQ's, or even as a side dish at your holiday table.
Pimento Cheese Pasta Salad
(recipe adapted from Lori's Culinary Creations)
- 8 oz. uncooked pasta (I used rotini)
- 1/3 cup mayonnaise
- 1/3 cup Mexican crema or sour cream
- 2 tablespoons pickled jalapeño juice (optional)
- 2 tablespoons granulated sugar
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 8 oz. jar pimentos, drained and chopped
- 1/3 cup chopped onion
- 1 serrano chile, seeded and finely chopped
- 3 cups shredded manchego or cheddar cheese
Cook pasta according to package directions. Strain pasta and rinse with cold water; set aside.
In a small bowl whisk together the mayonnaise, Mexican crema, pickled jalapeño juice, sugar, salt, and pepper.
Gently mix together the cooked pasta, pimentos, onion, chile, and shredded cheese. Stir in the dressing, until the pasta is completely coated. Refrigerate for at least 30 minutes before serving. Enjoy!
Receta en español