Description
Creamy, cheesy, and spicy Jalapeno Popper Pasta Salad! This crowd-pleasing dish combines pasta, bacon, jalapenos, and a creamy ranch dressing for a flavor explosion. Perfect for potlucks, BBQs, or a quick weeknight meal.
Ingredients
Scale
- 1 pound pasta (rotini, penne, or your favorite shape)
- 8 ounces cream cheese, softened
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup milk
- 1 packet (1 ounce) ranch dressing mix
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup cooked bacon, crumbled
- 1/2 cup pickled jalapenos, diced (more or less to taste)
- 1/4 cup green onions, sliced
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente (about 8-10 minutes). Drain immediately in a colander.
- Rinse and Cool: Rinse the pasta with cold water to stop the cooking process and prevent sticking. Set aside to cool completely.
- Prepare the Dressing: In a large bowl, combine the softened cream cheese, mayonnaise, sour cream, and milk. Beat with an electric mixer until smooth and creamy.
- Add Seasonings: Add the ranch dressing mix, garlic powder, onion powder, black pepper, and cayenne pepper (if using). Mix well until fully incorporated. Taste and adjust seasonings as needed.
- Assemble the Salad: Add the cooled pasta to the bowl with the creamy dressing. Gently toss to coat evenly.
- Add Cheese, Bacon, and Jalapenos: Add the shredded cheddar cheese, shredded Monterey Jack cheese, cooked bacon crumbles, diced pickled jalapenos, and sliced green onions to the bowl.
- Fold and Chill: Gently fold all the ingredients together until evenly distributed. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow flavors to meld.
- Serve: Before serving, stir the pasta salad. Garnish with extra bacon crumbles, jalapeno slices, and green onions, if desired. Serve chilled.
- Storage: Store any leftover pasta salad in an airtight container in the refrigerator for up to 3-4 days.
Notes
- Spice Level: Adjust the amount of jalapenos to your liking. For less heat, use mild jalapenos or remove the seeds.
- Cheese: Experiment with different cheeses like pepper jack or Colby jack.
- Bacon: Thick-cut bacon is recommended for a richer flavor.
- Vegetarian Option: Omit the bacon and add chopped bell peppers or other vegetables.
- Add Protein: For a heartier meal, add grilled chicken or shrimp.
- Vinegar: A splash of white vinegar or apple cider vinegar can add a nice tang to the dressing.
- Fresh Herbs: Adding some fresh cilantro or parsley can brighten up the flavor of the pasta salad.
- Make Ahead: This pasta salad is a great make-ahead dish. You can prepare it a day or two in advance and store it in the refrigerator until you’re ready to serve it.
- Pasta Shape: While I recommend rotini or penne, you can use any pasta shape you like. Bowtie pasta, shells, or even macaroni would work well.
- Cream Cheese Alternatives: If you’re looking for a lighter option, you can use Neufchâtel cheese (also known as reduced-fat cream cheese) instead of regular cream cheese.
- Prep Time: 20 minutes
- Cook Time: 15 minutes