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 :)


★★★★★ 2 votes

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

How to Make Spicy Pimento Cheese Asparagus Chicken Pasta Salad


  1. 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!

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