Jalapeno Popper Pasta Salad
Servings: 10
Calories: 362kcal
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!
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Ingredients
- 450 grams macaroni, cooked according to package instructions, drained and rinsed under cold water until cold
- 1 cup cheddar cheese, diced
- 1 cup crumbled cooked bacon
- 1/2 cup pickled jalapenos, diced
- 1/4 cup roasted red peppers diced
- 1/4 cup green onions, finely sliced
- 2 tablespoons fresh parsley, finely chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons pickled jalapeno juice, straight from the jar of jalapenos
- 1 tablespoon sugar
- ¼ teaspoon ground black pepper
- ¼ teaspoon salt
- 1/4 teaspoon garlic powder
Instructions
- 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.
Nutrition
Calories: 362kcal | Carbohydrates: 36g | Protein: 13g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 31mg | Sodium: 560mg | Potassium: 206mg | Fiber: 2g | Sugar: 3g | Vitamin A: 387IU | Vitamin C: 4mg | Calcium: 104mg | Iron: 1mg