Description

A creamy, cheesy jalapeño popper pasta salad combining tender elbow macaroni with shredded cheddar, crumbled bacon, and a zesty blend of cream cheese, mayonnaise, and spices. This chilled side dish delivers a perfect balance of heat and savory flavors, ideal for summer gatherings and potlucks.

Ingredients

Pasta

8 ounces elbow macaroni or small pasta shells

Dressing & Mix-ins

½ cup cream cheese, softened
½ cup mayonnaise
¼ cup sour cream
1 tablespoon apple cider vinegar
½ teaspoon garlic powder
¼ teaspoon onion powder
Salt and black pepper, to taste
1½ cups shredded cheddar cheese
6 slices bacon, cooked and crumbled
1–2 jalapeños, seeded and finely chopped

Garnish (optional)

Chopped green onions or parsley

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Instructions

Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente, about 8-10 minutes. Drain and rinse under cold water to cool completely, preventing sticking and stopping cooking.
Prepare the dressing: In a large mixing bowl, whisk together softened cream cheese, mayonnaise, sour cream, apple cider vinegar, garlic powder, onion powder, salt, and black pepper until the mixture is smooth and creamy.
Combine pasta with dressing: Add the cooled pasta to the dressing bowl and stir well to coat every piece evenly, ensuring the flavors meld thoroughly.
Add cheese, bacon, and jalapeños: Fold in the shredded cheddar cheese, crumbled bacon, and finely chopped jalapeños. Stir gently and taste the salad, adjusting salt and pepper as needed for balance.
Chill and serve: Cover the salad tightly and refrigerate for at least 1 hour to allow flavors to develop. Before serving, garnish with chopped green onions or parsley if desired for a fresh, vibrant finish.

Notes

Use pickled jalapeños if you prefer an extra tangy flavor, or leave some seeds in the fresh jalapeños for more heat.
For a lighter version, substitute Greek yogurt in place of sour cream.
To make this recipe vegetarian, omit bacon or use vegetarian bacon alternatives.