The Chunky Chef
Jalapeno Popper Macaroni Salad
Jalapeno Popper Macaroni Salad
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Jalapeno Popper Macaroni Salad
Perfect for any gathering, this macaroni salad has all the great flavor of a jalapeño popper... jalapeños, cheddar cheese, bacon, and creamy dressing!
Ingredients
- 1 lb dried elbow macaroni pasta
- 1 cup canned jalapeños, chopped I prefer the mild version (can substitute with fresh chopped jalapeños as well)
- 1 cup cheddar cheese, cubed small (or shredded) (monterey jack or Colby jack are good as well)
- 8 slices bacon, cooked and crumbled
- 1/2 cup mayonnaise (I like to use the canola oil mayo for a less calorie dressing)
- 1/2 cup sour cream
- 2 Tbsp cream cheese, room temperature
- 2 Tbsp lemon juice fresh is best
- 3/4 tsp salt
- 1/2 tsp garlic powder
- generous pinch of black pepper
- fresh parsley, minced for garnish (optional)
Instructions
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Bring large pot of water to a boil, add generous pinch of salt and boil pasta per package directions. Drain, and rinse pasta with cold water until cooled.
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To a small mixing bowl, add mayo, sour cream, cream cheese, lemon juice, salt, garlic powder and black pepper and whisk until smooth and creamy.
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To a large mixing or serving bowl, add cooked and cooled pasta, jalapeños, cheese, and most of the bacon. Pour dressing over pasta and toss to combine.
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Sprinkle with remaining bacon, cover with plastic wrap and refrigerate for at least 30 minutes to allow flavors to fully combine.
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Serve cold
Recipe Notes
If desired, add a bit of melted butter to some panko breadcrumbs and cook in a dry skillet over LOW heat until fragrant and toasty. Before serving pasta salad, sprinkle the toasted breadcrumbs over the top.
