INGREDIENTS
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1 Cup grated Velveeta
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10 ounces bowtie pasta
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1/2 – 3/4 C Mayo (If you like more dressing, add the full amount)
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1 can English peas, drained
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1 T spicy brown mustard (can use regular if you have it on hand!)
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2-4 ounce jar of pimentos
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1/3 C sweet pickle relish
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salt and pepper to taste (I start with 1/2 tsp of each)
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