Jalapeno Popper Macaroni Salad
User Reviews
3.8
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Prep Time
10 mins
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Cook Time
7 mins
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Total Time
17 mins
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Servings
10 servings
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Calories
405 kcal
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Course
Side Dish
Jalapeno Popper Macaroni Salad
Description
This salad starts with boiling elbow macaroni until tender, then rinsed with cold water to cool and stop the cooking. A dressing is prepared by whisking mayonnaise, sour cream, cream cheese, fresh lemon juice, salt, garlic powder, and black pepper to a smooth consistency. The cooled pasta is combined with diced jalapeños, cubes or shredded cheddar cheese, and most of the crisped bacon.
The creamy dressing coats the ingredients well, binding spicy, smoky, and cheesy elements. The salad is chilled for at least 30 minutes to allow flavors to meld. It is garnished with the reserved bacon and optionally fresh parsley.
This macaroni salad offers a bold twist on the classic with jalapeño heat and smoky bacon. It makes a distinctive side for barbecues, picnics, or casual meals.
Ingredients
- 1 lb elbow macaroni dried
- 1 cup jalapeno pepper I prefer the mild version (can substitute with fresh chopped jalapeños as well, canned, chopped
- 1 cup cheddar cheese monterey jack or Colby jack are good as well, cubed small or shredded
- 8 lices 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
- black pepper generous pinch
- parsley for garnish (optional, fresh, minced
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.
Notes
- For added texture, toast panko breadcrumbs in melted butter over low heat until fragrant and sprinkle over the salad just before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Calories | 405kcal | 20% |
| Carbohydrates | 36g | 12% |
| Protein | 11g | 22% |
| Fat | 23g | 35% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 37mg | 12% |
| Sodium | 1021mg | 43% |
| Potassium | 232mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 815IU | 16% |
| Vitamin C | 4.7mg | 5% |
| Calcium | 114mg | 11% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.8
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