Preparation:

Drain pimiento, reserving 1 tsp juice; set aside. Break pasta into thirds; cook in boiling water in a large saucepan for 30 sec. or until tender but still firm.

Drain well; place in a warm serving bowl with pimientos, 1 tsp pimiento juice, cheese, chives, olive oil & garlic powder. Toss well to coat before serving.

Servings:
Source:
Submitted by: Recipe Group Member
Date:

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