Jalapeno Popper Macaroni Salad
Perfect for any gathering, this macaroni salad has all the great flavor of a jalapeño popper... jalapeños, cheddar cheese, bacon, and creamy dressing!
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 10
white meat free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
contains eggs
pescatarian
- 3/4 tsp salt
- 1/2 cup sour cream
- 1/2 tsp garlic powder
- generous pinch of black pepper
- 1 lb dried elbow macaroni pasta
- 1 cup canned jalapeã±os chopped (i prefer the mild version (can substitute with fresh ch
- 1 cup cheddar cheese cubed small (or shredded) ((monterey jack or colby jack are good
- 8 slices bacon cooked and crumbled
- 1/2 cup mayonnaise ((i like to use the canola oil mayo fo
- 2 tbsp cream cheese room temperature
- 2 tbsp lemon juice (fresh is best)
- fresh parsley minced (for garnish (optional))
- Carbohydrate 0.906395088604044 g
- Cholesterol 35.5535984906837 mg
- Fat 16.4315901716994 g
- Fiber 0.0151849994659424 g
- Protein 6.31909253715511 g
- Saturated Fat 7.32625144705294 g
- Serving Size 1 1 serving (92g)
- Sodium 280.318993904798 mg
- Sugar 0.891210089138102 g
- Trans Fat 1.52750472865451 g
- Calories 177 calories
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.
