Description
Cheesy Jalapeño Popper Pasta Salad is a creamy, flavorful side dish combining tender pasta with spicy jalapeños, crispy bacon, and a blend of cheeses. This easy-to-make salad is perfect for summer gatherings, bringing a delightful spicy kick balanced by a rich, cheesy dressing.
Ingredients
Scale
Pasta
- 8 ounces elbow macaroni or rotini pasta
Dressing & Mix-ins
- 1/2 cup cream cheese (softened)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- 2–3 jalapeños (seeded and finely diced)
- 1 cup shredded cheddar cheese
- 6 slices bacon (cooked and crumbled)
- 1/4 cup chopped green onions (optional)
Instructions
- Cook the Pasta: Boil the elbow macaroni or rotini pasta according to the package instructions until al dente. Once cooked, drain the pasta and rinse thoroughly under cold water to cool it completely and stop the cooking process.
- Prepare the Dressing: In a large mixing bowl, combine the softened cream cheese, mayonnaise, sour cream, apple cider vinegar, garlic powder, salt, and pepper. Whisk vigorously until the mixture is smooth and creamy, ensuring all ingredients are well incorporated.
- Combine Salad Ingredients: Add the cooled pasta, finely diced jalapeños, shredded cheddar cheese, and crumbled bacon to the bowl with the dressing. Toss gently but thoroughly until every piece of pasta is coated evenly with the creamy mixture and the ingredients are distributed throughout.
- Garnish and Chill: Sprinkle chopped green onions on top if using. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld and develop before serving.
Notes
- For extra heat, leave some jalapeño seeds in or add a pinch of cayenne pepper.
- This salad can be prepared a day in advance and stored covered in the refrigerator.
