Jalapeno Pasta Salad
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When I think of summer cookouts, pasta salad is always on the table. But this jalapeno popper pasta salad recipe? It’s a whole different level. It’s creamy, cheesy, a little spicy, and loaded with bacon, basically everything you’d want from jalapeno poppers, but in a big bowl of pasta.
This one’s definitely for the spice lovers in the crowd. The combination of cream cheese, sour cream, mayo, cheddar, and jalapenos makes it creamy with just enough heat.
I love serving it chilled next to grilled burgers, pulled pork, or even my Cowboy Pasta Salad for a full spread of bold flavors. If you’re into jalapeno popper-inspired dishes, you’ll also love my Jalapeno Cream Cheese dip.
Ingredients for Jalapeno Pasta Salad
Here’s what you’ll need to pull this spicy pasta salad together:
- 1 box (16 oz) elbow macaroni – any small pasta shape works, but elbows hold the creamy dressing well.
- 3 oz cream cheese, softened – softening helps it blend smoothly without clumps.
- ½ cup mayonnaise, divided
- ½ cup sour cream
- 1 teaspoon garlic powder – for flavor. Fresh garlic can be too sharp, so powder works perfectly here.
- 1 teaspoon salt & ½ teaspoon black pepper – adjust to taste.
- 1 can (4 oz) diced jalapenos, undrained – the liquid adds extra heat and flavor.
- 10 slices cooked bacon, crumbled
- 1½ cups shredded cheddar cheese
- 2 fresh jalapenos, diced
- Chopped fresh chives
How to Make Jalapeno Popper Pasta Salad
This recipe comes together in just a few steps:
Cook the pasta: Boil the elbow macaroni according to the package instructions. Drain well, but don’t rinse; you want the pasta warm so the cream cheese melts in.
In a large bowl, mix softened cream cheese, ¼ cup mayonnaise, sour cream, garlic powder, salt, and black pepper until smooth.
Stir the warm pasta into the dressing until the cream cheese fully melts and coats the noodles.
Mix in the undrained diced jalapenos, the remaining ¼ cup mayonnaise, crumbled bacon, cheddar cheese, and fresh jalapenos. Stir until everything is evenly coated.
Cover and refrigerate for at least 2 hours. Stir well before serving and sprinkle with chopped chives or extra sliced jalapenos on top.
Can You Make This Pasta Salad Ahead of Time?
Yes! This salad is actually better once it sits in the fridge for a couple of hours. The flavors from the jalapenos and bacon mingle with the creamy dressing, making every bite more flavorful.
If it thickens up too much, just stir in a tablespoon of milk or a little extra sour cream before serving.
How Spicy Is Jalapeno Pasta Salad?
The heat really depends on the type of peppers you use. Canned jalapenos pack more consistent heat since they’re pickled, while fresh jalapenos can range from mild to fiery.
If you’re worried it will be too spicy, start with half the can and one fresh jalapeno, then taste before adding more.
Try another unique pasta salad with this newly published Reuban Pasta Salad – contains swiss and canned corn beef!
Variations to Try
- Add veggies – Toss in corn, bell peppers, or even roasted red peppers for extra crunch and sweetness.
- Make it smoky – Swap regular bacon for smoked bacon or use a smoky cheddar.
- Cool it down – Stir in some diced avocado right before serving for a creamy texture without extra heat.
- Extra cheesy – Add pepper jack or mozzarella for more melty goodness.
What to Serve with Jalapeno Popper Pasta Salad
This pasta salad works as a side dish for BBQs, potlucks, and family dinners. It pairs with grilled chicken, ribs, or even something cozy like my Ranch Chicken Casserole.
For a full spread of appetizers, try it with Bacon Wrapped Li’l Smokies, Ninja Foodi Jalapeno Poppers, or even crispy Bacon Wrapped Jalapeno Poppers.
How to Store Leftovers
Store your jalapeno popper pasta salad in an airtight container in the fridge for up to 3 days. I recommend that you give it a stir before serving. I don’t recommend freezing this recipe since the creamy dressing can separate once thawed.
Jalapeno Popper Pasta Salad
Ingredients
- 16 oz. elbow macaroni
- 3 oz cream cheese softened
- ½ cup mayonnaise divided
- ½ cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 oz. diced jalapenos undrained
- 10 slices bacon cooked and crumbled
- 1½ cups shredded cheddar cheese
- 2 fresh jalapenos diced
- Chopped fresh chives
Instructions
- Cook macaroni noodles according to package directions. Drain well but do not rinse. If needed, also cook bacon according to package directions.
- In a large bowl, stir together softened cream cheese, ¼ cup mayonnaise, sour cream, garlic powder, salt, and black pepper until smooth.
- Add warm pasta and mix until coated and cream cheese is melted into the noodles.
- Stir in canned jalapenos with liquid, remaining ¼ cup mayonnaise, cooked bacon, shredded cheddar cheese, and fresh diced jalapenos. Mix well.
- Cover and refrigerate for at least 2 hours before serving. Stir and garnish with chives or extra jalapenos.
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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