Jalapeno Popper Pasta Salad
Jalapeño Popper Pasta Salad is a creamy, cheesy side dish loaded with bacon, cheddar, and fresh jalapeños. Ready in just 20 minutes!
Servings 6
Calories 413kcal
Ingredients
- 3 cups rotini uncooked
- 6 slices bacon cooked and crumbled
- 4 oz cream cheese softened, about ½ cup
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 jalapenos seeded and diced
- 1 cup shredded cheddar cheese
- 2 green onions sliced
- ½ tsp garlic powder
- salt and pepper to taste
Instructions
- Cook the pasta, drain, and rinse under cold water.
- In a large bowl, beat cream cheese, mayo, and sour cream until creamy.
- Stir in jalapeños, cheddar, green onions, garlic powder, salt, and pepper.
- Fold in pasta and bacon. Toss until evenly coated. Chill until ready to serve.
Notes
- For a milder pasta salad, remove all the seeds and membranes from the jalapeños or use only one pepper.
- For more heat, leave in some of the seeds and membranes or add an extra jalapeño.
- Pickled jalapeños can be used instead of fresh. Use ¼ to ⅓ cup, drained and chopped.
- Bowties, shells, penne, or macaroni can be substituted for the rotini.
- Pepper Jack or Monterey Jack cheese can be used in place of the cheddar.
- Make sure the cream cheese is fully softened so it blends smoothly into the dressing.
- Chill for at least 30 minutes before serving for the best flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir in a little mayonnaise or sour cream if the salad thickens.
- Freezing is not recommended.
- Serving Amount: About 1 cup per serving
Nutrition
Calories: 413kcal | Carbohydrates: 25g | Protein: 10g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 52mg | Sodium: 308mg | Potassium: 148mg | Fiber: 1g | Sugar: 2g | Vitamin A: 605IU | Vitamin C: 6mg | Calcium: 173mg | Iron: 1mg
