Pimento Vegetable Salad Recipes

PIMENTO VEGETABLE SALAD

Pimento Vegetable Salad image

I received this recipe from a neighbor during our annual subdivision get-together. My husband really liked this side dish. It is a refreshing dish to serve during the summer months. It is a perfect side to make for outdoor barbeques.

Provided by Lisa Pekala

Time 35m

Number Of Ingredients 12

Ingredients

1 can(s) french style green beans
1 can(s) la seur peas - small spring peas
1 can(s) white shoepeg corn
4 oz. jar(s) pimento - chopped
1 bunch green onions - chopped
1 green pepper - chopped
DRESSING:
1/4 c vinegar
1/4 c sugar
1/2 c salad oil
1/2 tsp salt
1/2 tsp pepper

Steps:

1. Combine all dressing ingredients and bring to a boil.
2. Cool completely.
3. Drain all vegetables and put in a medium sized bowl.
4. Add the dressing to the vegetables and mix well.
5. Refrigerate at least 2 hours or overnight and serve!

PIMENTO SALAD

Pimento Salad image

From the internet KESQ.com. This salad can be a little bit bland, it may be the pimentos, so you really have to work with the seasonings, including the paprika. The paprika goes in the salad, and on top if you like. Adjust to your own taste.

Provided by True Texas

Categories Low Cholesterol

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

2 lbs elbow macaroni
3 (2 ounce) jars pimientos
3/4 cup mayonnaise
paprika
salt and pepper
cayenne pepper (for flavor) (optional)

Steps:

Cook macaroni and drain well. Rinse with cold water.
Mix in the rest of the ingredients, paprika actually goes in salad.
Feel free to use more or less of any item to make the dish to your liking.
Chill for at least 1 hour.

PIMENTO CHEESE MACARONI SALAD

Pimento Cheese Macaroni Salad image

This is inspired by a delicious and creamy pimento dip that my best friend makes whenever we do a weekend barbecue shindig. I decided to make a pasta salad version of that dish featuring elbow macaroni. The addition of diced red bell pepper adds a crunch of freshness that pairs perfectly with the creaminess of the ingredients. This fun and comforting salad is delicious warm or room temperature but can also be made in advance and served cold.

Provided by Food Network

Categories side-dish

Time 25m

Yield 8 servings

Number Of Ingredients 11

Ingredients

Kosher salt and freshly ground black pepper
8 ounces elbow macaroni
4 ounces cream cheese, at room temperature
1/2 cup mayonnaise
1/4 cup canned pimento peppers, diced
1/2 cup shredded sharp Cheddar
2 tablespoon chives, fresh or freeze-dried
1 tablespoon smoked paprika, plus more for sprinkling
1 clove garlic, minced
Dash hot sauce (use your favorite)
1 red bell pepper, stemmed, seeded and diced

Steps:

Bring a large pot of salted boiling water to a rolling boil. Add the macaroni and cook until al dente, about 1 minute less than package directions suggest.
Meanwhile, in a large bowl, mix the cream cheese, mayonnaise, pimento peppers, Cheddar, chives, smoked paprika, garlic, hot sauce and a pinch of salt and black pepper together until thoroughly combined.
Transfer the cooked macaroni directly to the large bowl with the cheese mixture and mix until everything is thoroughly combined. Fold in the red bell pepper and garnish with more smoked paprika. Serve immediately or chill in the fridge until ready to serve.

SAUERKRAUT SALAD

Sauerkraut Salad image

Great-Grandma Maida Dixon made this salad for family gatherings. I think of her every time I make. It's sooo good. It needs to be placed in the refrigerator to allow the flavors to meld. It really is worth the wait.

Provided by Joan Long Dixon

Categories Salad Vegetable Salad Recipes

Yield 6

Number Of Ingredients 10

Ingredients

1 quart sauerkraut, drained
1 onion, chopped
2 stalks celery, chopped
1 green bell pepper, chopped
1 large carrots, chopped
1 (4 ounce) jar diced pimento peppers, drained
1 teaspoon mustard seed
1 ½ cups white sugar
1 cup vegetable oil
½ cup cider vinegar

Steps:

In a large bowl, mix together sauerkraut, onion, celery, green bell pepper, carrot, pimientos, and mustard seed. Set aside this mixture.
In a small saucepan, mix together sugar, oil, and vinegar. Bring to a boil. Remove from heat.
Pour sugar mixture over salad, cover, and leave it in the refregerator for 2 days before serving.

Nutrition Facts : Calories 577.1 calories, Carbohydrate 62.2 g, Fat 37.2 g, Fiber 5.8 g, Protein 2.4 g, SaturatedFat 4.8 g, Sodium 1057.3 mg, Sugar 55.2 g

MOSTACCIOLI SALAD

Mostaccioli Salad image

This salad needs to marinate for at least one day before serving. Gets raves, is great for carry-ins and picnics, and goes with everything.

Provided by JAN

Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes

Time P1DT25m

Yield 16

Number Of Ingredients 12

Ingredients

1 (16 ounce) package mostaccioli pasta
1 tablespoon vegetable oil
1 ½ cups distilled white vinegar
1 ½ cups white sugar
1 medium onion, chopped
1 medium cucumber, chopped
1 (4 ounce) jar chopped pimento
2 teaspoons prepared yellow mustard
1 tablespoon garlic powder
1 tablespoon parsley flakes
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large bowl, gently toss together the pasta, oil, vinegar, sugar, onion, cucumber, pimento, mustard, garlic powder, parsley flakes, salt, and pepper. Cover, and refrigerate 24 hours before serving.

Nutrition Facts : Calories 200 calories, Carbohydrate 42.4 g, Fat 1.6 g, Fiber 1.7 g, Protein 4.4 g, SaturatedFat 0.3 g, Sodium 148.7 mg, Sugar 19.9 g

LEMON LIME VEGETABLE SALAD

Lemon Lime Vegetable Salad image

Sweet, salty, cool and crunchy, this salad is a great addition to any family buffet.

Provided by Maureen Kilzer

Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad

Time 4h25m

Yield 8

Number Of Ingredients 7

Ingredients

1 (3 ounce) package lemon flavored Jell-O® mix
1 (3 ounce) package lime flavored Jell-O® mix
4 cups boiling water
1 tablespoon apple cider vinegar
2 stalks celery, finely chopped
½ cup chopped pimento-stuffed green olives
2 carrots, peeled and grated

Steps:

In a large bowl, stir together the lemon gelatin mix, lime gelatin mix, and boiling water until gelatin has dissolved. Stir in the apple cider vinegar, cover, and refrigerate for about 1 hour to thicken.
When the gelatin is thick but not set, stir in the celery, olives, and carrot so they are evenly dispersed throughout. Pour into a 1 quart mold and refrigerate until firm, at least 3 hours. To serve, unmold onto a plate.

Nutrition Facts : Calories 99 calories, Carbohydrate 20.2 g, Fat 1.6 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 0.2 g, Sodium 416.4 mg, Sugar 19.1 g

MARINATED SALAD

Marinated Salad image

This marinated salad combines a variety of vegetables with a sweet oil and vinegar dressing.

Provided by Barbara Stocker

Categories Salad Vegetable Salad Recipes

Time 23h35m

Yield 8

Number Of Ingredients 12

Ingredients

1 (15 ounce) can peas, drained
1 (15 ounce) can shoe peg corn, drained
1 (15 ounce) can green beans, drained
1 (2 ounce) jar pimentos
1 cup chopped celery
½ cup chopped green bell pepper
½ cup chopped onion
1 cup white sugar
½ teaspoon ground black pepper
1 teaspoon salt
½ cup vegetable oil
¾ cup white wine vinegar

Steps:

Mix together the peas, corn, green beans, pimentos, celery, bell pepper and onion.
In a saucepan over medium heat, combine the sugar, black pepper, salt, oil and vinegar. Bring to a boil and pour over salad; mix well to coat. Refrigerate for 24 hours.

Nutrition Facts : Calories 307 calories, Carbohydrate 43.7 g, Fat 14.5 g, Fiber 4.2 g, Protein 4 g, SaturatedFat 1.9 g, Sodium 723.7 mg, Sugar 29.8 g

PIMENTO-CHEESE PASTA SALAD

Pimento-Cheese Pasta Salad image

Make a dish that's perfect for your next barbecue with our Pimento-Cheese Pasta Salad. Featuring cheddar cheese, Dijon mustard, fresh chives and more, this flavorful pimento cheese pasta salad is perfect for sharing.

Provided by My Food and Family

Categories Summer 2020

Time 15m

Yield 12 servings, 2/3 cup each

Number Of Ingredients 7

Ingredients

1 pkg. (16 oz.) rotini pasta, cooked, rinsed
1 pkg. (8 oz.) KRAFT Shredded Sharp Cheddar Cheese
3/4 cup KRAFT Real Mayo Mayonnaise
2 jars (4 oz. each) diced pimentos, drained
2 Tbsp. GREY POUPON Country Dijon Mustard
1/4 tsp. ground red pepper (cayenne)
2 Tbsp. chopped fresh chives

Steps:

Toss pasta with cheese in large bowl.
Mix all remaining ingredients except chives until blended.
Add mayo mixture to pasta mixture; mix lightly.
Sprinkle with chives.

Nutrition Facts : Calories 330, Fat 19 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 10 g

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