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!
Servings: 10 servings
Calories: 405kcal
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
- 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.
- 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.
- 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.
- Sprinkle with remaining bacon, cover with plastic wrap and refrigerate for at least 30 minutes to allow flavors to fully combine.
- Serve cold.
Video
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.
Nutrition
Calories: 405kcal | Carbohydrates: 36g | Protein: 11g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 37mg | Sodium: 1021mg | Potassium: 232mg | Fiber: 2g | Sugar: 2g | Vitamin A: 815IU | Vitamin C: 4.7mg | Calcium: 114mg | Iron: 1.4mg
