By: Becky Hardin
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Things just got delicious with this jalapeno popper pasta salad! Creamy, cheesy and spicy, this pasta salad is far from bland!
Table of Contents
Cheesy Jalapeno Popper Pasta Salad Recipe
Mix up your pasta salad game with this yummy recipe!
A creamy pasta salad is loaded with cheese, jalapenos and bacon for one delicious side dish that everyone will love!
Be sure to try my Jalapeno Popper Deviled Eggs and Kielbasa Jalapeno Popper Bites!
Why you’ll love this Spicy Bacon Pasta Salad recipe:
- EASY: Just cook the pasta and mix everything together. This is one effortless recipe!
- MAKE AHEAD: This is a great side if you are planning a big feast as it can be made ahead of time.
- DELICIOUS: Seriously guys, there is nothing not to love about this dish! I was eating it right out of the bowl!
Simple and easy to make, it’s the perfect dish to serve at cookouts, potlucks and picnics.
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How to make Jalapeno Popper Pasta Salad
You can jump to the recipe card for full ingredients & instructions!
- Cook the pasta, drain and rinse with cold water.
- Mix together the cream cheese, mayo, sour cream and vinegar and add in the seasonings and pickled jalapenos.
- Toss the bacon, cheeses and cilantro with the pasta.
- Pour over the sauce and stir to combine.
Can you make it ahead of time?
Yes, this is a great make ahead dish and will keep well in the fridge, covered, for two or three days. Perfect if you are planning a big spread.
Because this pasta salad contains mayo and cream, don’t leave it at room temperature for more than a couple of hours.
What’s the best pasta to use?
I made this with rotini pasta, it’s ridges help to capture that delicious creamy sauce. Most short pastas will work well in this, bow tie, macaroni and penne are all great choices.
What do you serve it with?
This jalapeno popper pasta salad is made for cookouts and BBQs. It’s great to serve with burgers, ribs and grilled meats. Try it with:
- Grilled Burgers
- St. Louis Grilled Ribs
- Sweet and Sour Brisket
- Grilled Flank Steak
Tips!
- Cook the pasta al dente. It it is overcooked it will be too soft and will fall apart when you combine it with the other ingredients.
- Run the pasta under cold water once it is cooked and drained. This will stop the cooking process and will mean that the cream and mayo won’t separate when you mix it together.
- Make it vegetarian by omitting the bacon.
This jalapeno popper pasta salad is so good you guys, and it’s crazy easy to make. Trust me, this one is a keeper!
More Pasta Salad Recipes we Love
- Italian Pasta Salad
- Pesto Pasta Salad
- Dill Pickle Pasta Salad
- Tricolor Pasta Salad
- Strawberry Avocado Pasta Salad
- Pasta Salad with Shrimp
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Recipe
Jalapeno Popper Pasta Salad Recipe
4.74 from 50 votes
Author: Becky Hardin
Prep: 30 minutes minutes
Total: 30 minutes minutes
Serves8 people
Print Rate
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Things just got delicious with this jalapeno popper pasta salad! Creamy, cheesy and spicy, this pasta salad is far from bland!
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Cookie Rookie.
Ingredients
- 1 pound pasta rotini or other
- 4 ounces cream cheese half a bar
- ¼ cup mayonnaise
- ¼ cup sour cream
- 2 Tablespoons red wine vinegar
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ¼ cup pickled jalapenos
- 5 slices bacon cooked and chopped into crumbles
- ½ cup cheddar cheese cubed
- ½ cup pepper jack cheese cubed
- 1 Tablespoon cilantro minced, divided
- 1 jalapeno thinly sliced
Instructions
In a large pan, cook the pasta according to package directions. Then drain and rinse with cold water. Place them in a large mixing bowl.
In a small mixing bowl, combine the cream cheese, mayonnaise, sour cream and red wine vinegar. Mix well by hand or with a hand mixer. Make sure there are no lumps, then add the pepper, garlic powder and pickled jalapenos.
Add the cooked bacon, cheddar cheese, pepper jack cheese and 2 teaspoons of cilantro to the pasta. Toss to combine.
Pour the sauce over the pasta and combine.
Serve with a sliced jalapeno and a sprinkle of cilantro.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Cook the pasta al dente. It it is overcooked it will be too soft and will fall apart when you combine it with the other ingredients.
- Run the pasta under cold water once it is cooked and drained. This will stop the cooking process and will mean that the cream and mayo won’t separate when you mix it together.
- Make it vegetarian by omitting the bacon.
Nutrition Information
Calories: 436kcal (22%) Carbohydrates: 44g (15%) Protein: 14g (28%) Fat: 22g (34%) Saturated Fat: 9g (56%) Trans Fat: 1g Cholesterol: 45mg (15%) Sodium: 343mg (15%) Potassium: 216mg (6%) Fiber: 2g (8%) Sugar: 3g (3%) Vitamin A: 465IU (9%) Vitamin C: 3mg (4%) Calcium: 141mg (14%) Iron: 1mg (6%)
Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!
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