Pimiento and Cheese Macaroni Salad Gluten Free
|2 cups (8 oz) gluten-free pasta|
|1/2 cup (2 oz) Wisconsin Sharp Cheddar, shredded|
|1/2 cup (2 oz) Holland Gouda, shredded|
|1/2 cup Hellmann's mayonnaise|
|1/4 cup sour cream|
|1/4 tsp Lea & Perrins Worcestershire Sauce|
|1/8 tsp hot sauce|
|1/2 cup pimientos, chopped|
|1/2 tsp DLM Smokey Paprika|
|1/8 tsp DLM Cayenne Pepper|
|1/2 tsp sugar|
|Salt and pepper to taste|
|Green onions, chopped for garnish|
Gluten-free pasta requires a different technique and loses its best texture about 3 days after cooking. Follow the directions closely the first time.
Cook pasta to al dente according to package directions. Rinse with cold water; set aside.
In a large bowl, combine Cheddar, Gouda, mayonnaise, sour cream, Worcestershire sauce, hot sauce, pimientos, paprika, Cayenne, and sugar. Mix well. Add salt and pepper to taste.
Add cooked pasta and mix thoroughly. Refrigerate pasta salad for at least 30 minutes before serving. Garnish with green onions.
Makes 4–5 servings