How to Make a Jalapeño Popper Pasta Salad
This Jalapeño Popper Pasta Salad is perfect for any picnic, potluck, or BBQ. Its creamy, cheesy, and the perfect amount of spice!
Ingredients
Scale
For the Roasted Jalapeños:
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- 5 Large Jalapeños, (tops, seeds and veins removed)
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- Olive Oil (just a splash)
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- Salt/Pepper to taste
For the Macaroni Salad:
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- 8 ounces Dry Elbow Macaroni, (cooked)
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- 2 ounces Cream Cheese, (softened)
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- 6-8 ounces Bacon, (cooked and chopped)
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- 4 ounces Mild Cheddar Cheese, (cubed)
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- 1/3 Cup Mayonnaise (can use a light version)
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- 1/4 Cup Sour Cream (can use a light version)
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- 1/2 tsp Garlic Powder
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- 1/4 tsp Onion Powder
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- Ground Pepper, (to taste)
Instructions
Roasted Jalapeños Instructions:
1. Preheat oven to 425°F
2. Toss jalapeños with just enough olive oil to lightly coat. Sprinkle with salt and pepper.
3. Roast jalapeños on baking sheet for 10 mins. Let cool then chop.
Macaroni Salad Instructions:
1. Mix cooked macaroni and cream cheese while pasta is still slightly warm. Let cool.
2. Add bacon, cheddar, mayo, sour cream, garlic powder, onion powder, pepper and jalapeños.
3. Store in refrigerator in airtight container until served.