Spicy Pimento Cheese Asparagus Chicken Pasta Salad

Sherri Williams


This pasta salad reminds me of the best pimento cheese I ever had. IMy friends and family are always asking me to make pasta salad. I normally make a vinaigrette for my pasta salad, not this time! I decided to fuse my beloved pimento cheese with pasta and top it off with some grilled chicken. This salad is quick, simple, easy and is simply delcious. I will make this often. I hope that you will give it a try. Cooking with Passion, sw :)

pinch tips: How to Debone a Chicken





10 Min


10 Min


12 oz
pasta bowties, small
3/4 lb
asparagus spears
1/2 c
roasted red peppers, chopped
4-6 oz
aged sharp white cheddar cheese, grated
1 lb
grilled chicken breast, boneless & skinles**season chicken with extra virgin olive, greek seasoning & herbs de provence. grill for 5 minutes on each side. slice.**


1 1/4 c
miracle whip
1 Tbsp
1 tsp
white wine vinegar
1 pkg
ranch dressing, dry

Directions Step-By-Step

In a large pot of salted water, boil aspargus for 3 minutes. Remove immediately and place in an ice bath to stop the cooking process. Drain asparagus in a colander. Slice and set aside. Add pasta to the same boiling water. Boil according to package. Remove and drain in a colander. Run cold water over pasta until cool. Drain. Set aside. In a large mixing bowl combine the dressing ingredients . Mix well. Fold in asparagus, roasted red peppers & cheese. Chill for at least 1 hour. Top with grilled chicken when ready to serve. Enjoy!

About this Recipe