Jalapeno Popper Pasta Salad

It cannot be called a Jalapeno Popper Pasta Salad if it isn’t loaded with jalapenos, bacon, and cheese! To make this salad even better, add a good splash of pickled jalapeno juice to the dressing! Make this salad ahead of time and store it in your fridge until ready to serve!

I’m all about pasta salads. I can eat pasta salad every day. There are just a few caveats. First and foremost, they have to be delicious. Texture is an absolute must! They have to be easy to make, inexpensive, and they must be still just as tasty the next day! And, finally, they have to pair well with a main like chicken, beef, or my favourite, pork! All of those reasons and more are exactly why I cannot get enough of this Jalapeno Popper Pasta Salad!

The best thing about pasta salads is that they can be made ahead of time. You can easily adapt them to your liking too because they’re very forgiving. And, it seems that everyone loves them! That’s probably why they are such a popular side dish at many restaurants, and certainly at every summer picnic or backyard BBQ! This pasta salad has all of the flavour of a jalapeno popper and if you love those, you will absolutely devour this salad!

WHAT IS A JALAPENO POPPER?

You might think it a bit silly for me to ask this, but I think it’s important. The way someone prepares a recipe can be 100% different from another person. A jalapeno popper is prepared with jalapeno peppers that have been hollowed out and stuffed with a mixture of cheese and other ingredients. They are then breaded and deep fried. I happen to have Jalapeno Popper recipe made with three different cheeses.

SPEAKING OF JALAPENO POPPERS…

I have a Jalapeno Popper recipe here at Lord Byron’s Kitchen. It’s quite popular and I think it’s because my popper uses three types of cheese. It’s the ultimate gooey cheesy jalapeno popper! I used to be quite weary about spicy foods like jalapenos. That might sound funny, but I used to be so afraid of anything spicy. I used to think that just by touching jalapenos I would put myself at risk. You see, I would surely be that one person who would rub his eye right after! It took me years to master the ability to eat spicy food.

You must understand, Dear Reader, I grew up in a house where the spiciest and hottest ingredient ever used was regular ground black pepper. Even that was used sparingly! Eventually, I was able to increase my heat/spice level tolerance bit by bit until I could comfortably eat a jalapeno. Now, I have jalapenos on hand quite regularly, and in the summer, I grow my own; and several other spicy peppers like cayenne, bonnets, fish peppers, big Jim’s, Bulgarian carrot peppers, and Portuguese hot peppers too.

Come to think of it, I probably add spiciness to almost everything I prepare for myself. Let’s take dried red chili flakes, for example. I use about a jar of those in one month because I load up on them all the time. Of course, I only use those when I make something for myself. If John.e is eating what I’m preparing, it’s back to the ground black pepper only! He’s good with a bit of spice, but only sparingly.

INGREDIENTS NEEDED TO PREPARE THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Pasta – You can use any short pasta, like macaroni, rotini, penne, etc.
• Cheese – Cheddar cheese is so good in this salad. If you use shredded cheese, it gets too soft, so buy a brick of cheese and dice it for the best results.
• Bacon – I like a low-sodium bacon. Cut it into one-inch pieces and cook it to your desired level of crispness.
• Pickled Jalapenos – I have a great recipe for homemade pickled jalapenos right here!
• Roasted Red Peppers – I have a recipe for those as well. But, you can buy a jar at most grocery stores.
• Green Onions – These add freshness, colour, and lots of flavour.
• Parsley – For freshness and garnish.
• Mayonnaise – You can use any mayonnaise, even the fat-free stuff!
• Sour Cream – This adds tanginess, but will also lighten up the dressing with less fat and fewer calories than using all mayo.
• Pickled Jalapeno Juice – Adding some of the juice to the dressing for this salad will not only add more jalapeno heat but will also loosen up the consistency of the mayo and sour cream.
• Sugar – For just a little bit of sweetness.
• Garlic Powder 
• Salt & Ground Black Pepper

HOW TO MAKE JALAPENO POPPER PASTA SALAD

Placed the cooked, cooled macaroni into a large mixing bowl and set aside. In a smaller bowl, add the mayonnaise, sour cream, pickled jalapeno juice, sugar, ground black pepper, salt, and garlic powder. Whisk to combine. Add the sauce to the macaroni and stir well.

Next, add the chopped jalapenos, green onions, chopped parsley, diced cheese, and crumbled bacon to the bowl of macaroni and toss to combine. Transfer to a glass bowl with a tight fitting lid. Refrigerate for at least 4 hours.

MORE JALAPENO POPPER STYLE RECIPES

So, you might have come to the conclusion by now that I love jalapenos and jalapeno poppers. The flavours associated with jalapeno poppers can be infused into other recipes as well. Take for instance this Jalapeno Popper Flatbread! Or this Jalapeno Popper Creamed Corn! To be quite honest, I cannot get enough of that corn. It’s such a great side dish in the summer when corn and jalapenos are most readily available.

If, however, you are looking to make a complete jalapeno popper-inspired meal, why not try my Jalapeno Popper Mac and Cheese? It’s super creamy, very delicious, and of course, loaded with cheese, jalapenos, and bacon! Another grea meal option, this time on the lighter side, is my Jalapeno Popper Egg Salad Sandwiches. These are so amazingly good! I could eat one of these every single day and never tire of them. And, finally, if you really want to load up on carbs, why not pair my Jalapeno Popper Pizza with these Jalapeno Popper Breadsticks? Hey, if Little Ceasar’s can do it, so can I!

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!