Why you’ll love this pasta salad recipe:
Hearty, creamy, and loaded with bacon and spicy cream cheese dressing, this jalapeño popper pasta salad is perfect for potlucks, BBQs, and weeknight summer dinners.
It has the same crave-worthy flavors as bacon wrapped jalapeño poppers, but it’s more filling and easier to prepare.
- Quick – Made in under 30 minutes with only 10 minutes of prep time.
- Versatile – Feel free to adjust the heat to your liking! Simply swap the Spicy Jalapeño Cream Cheese Spread for a milder option.
- Flavor and texture – Deliciously creamy and appropriately spicy, with a hint of smoky bacon flavor.
Pair this pasta salad with red-wine marinated steak skewers and grilled mixed vegetables for an unbeatable summer meal your entire family will love!
Try my jalapeño popper stuffed burgers next!
Key Ingredient Notes:
- Campanelle pasta – Aside from its adorable flowery shape, I like to use campanelle pasta for jalapeño popper pasta salad, because it’s sturdy and holds up well to heavy, dairy-based sauces. If you can’t find campanelle, try another sturdy variety of pasta such as penne or rotini.
- Bacon – Thick-cut bacon is best because it has a meatier, chewier bite.
- Jalapeños – Fresh jalapeños add a spicy kick to the pasta salad. However, they don’t contribute as much spiciness as you may think! This is because we remove the seeds and white ribs, where most of the heat comes from.
- Spicy Jalapeño Cream Cheese Spread – My secret ingredient for an intense punch of spicy heat! You can find Philadelphia brand Spicy Jalapeño Cream Cheese Spread at most grocery stores. If you would like a milder pasta salad, feel free to use a different flavored cream cheese spread, like Chive and Onion.
- Shredded cheddar cheese – Freshly shredded cheese is always the best choice for bold flavor and a creamy texture.
- Seasonings – Dried parsley, garlic powder, and black pepper add extra layers of flavor to the salad.
How to make jalapeño popper pasta salad:
1. Cook the pasta
- Cook the pasta in salted water, according to package instructions.
- Before draining, reserve 1 cup of starchy pasta water.
- Drain the pasta, but don’t rinse it off.
Tip: Don’t rinse your cooked pasta after it’s drained, because rinsing removes excess starch. We actually want that starch to stick around! It acts like glue, helping the cream cheese dressing cling to the pasta.
2. Prepare the bacon and jalapeños
- Cut the bacon strips into small pieces. Then, cook in a large skillet until crisp.
- Slice the jalapeños in half, and remove the seeds and ribs.
- Dice the jalapeños into small pieces.
3. Make the spicy cream cheese dressing
- Whisk the cream cheese spread, reserved pasta water, parsley, black pepper, and garlic powder in a large mixing bowl. It’s okay if it isn’t smooth.
4. Assemble the jalapeño popper pasta salad
- Add the warm pasta, bacon, chopped jalapeños, and shredded cheese to the spicy cream cheese dressing.
- Mix until well combined.
- Serve the jalapeño popper pasta salad while warm, or refrigerate for later.
Time-Saving Tips:
Preparing some of the ingredients simultaneously is essential to completing this recipe in under 30 minutes. Regardless, jalapeño popper pasta salad comes together in a snap!
- Start cooking the bacon while the pasta water is coming to a boil.
- While the bacon is cooking, chop the jalapeños. Don’t forget to stir both the pasta and bacon frequently in between!
- Mix the dressing ingredients right in your serving bowl. This 4-quart glass mixing bowl is perfect for this. You’ll save time and dirty dishes. It’s a win-win!
Make-Ahead Tips:
You can fully assemble jalapeño popper pasta salad ahead of time, or just get a jump start on some of the prep work.
- Jalapeño popper pasta salad can be fully prepared and assembled up to 1 day in advance and stored in the refrigerator until ready to serve. It’s best served warm or at room temperature.
- Alternatively, you can prepare the bacon, jalapeños, and shredded cheese up to 1 day in advance to cut down on prep time and hands-on cooking time. Store the prepared ingredients separately in airtight containers in the refrigerator.
Storing Tips:
Leftover jalapeño popper pasta salad can be stored in an airtight container in the refrigerator for 3-4 days. While the salad can be enjoyed cold, it’s best served warm or at room temperature.
To reheat, gently warm it in the microwave in 30-second intervals, stirring in between. Stir in a splash of water during reheating if the cream cheese sauce has thickened too much.
FAQs:
If you’re hosting a summer cookout, jalapeño popper pasta salad will fit right in with grilled chicken breast, grilled steak skewers, burgers, and hot dogs. It’s a seriously rich and filling pasta salad. So, you’ll also want to include some lighter sides, like cucumber salad and grilled mixed vegetables.
While both options provide spicy heat, they differ in taste and texture. Canned jalapeños are soft and watery. They won’t provide a nice crisp bite like fresh jalapeños will! Also, many canned jalapeños contain added sodium, which could throw off the balance of flavors in the jalapeño popper pasta salad.
Yes, jalapeño peppers and jalapeño cream cheese give the salad a fiery flavor! When it comes to jalapeño peppers, you never really know what spice level you’ll get. So, if you’re sensitive to spicy foods, you’ll want to proceed with caution.
More Summer Side Salads:
Jalapeño Popper Pasta Salad
Ingredients
- 16 oz campanelle pasta
- 6-8 thick cut bacon strips
- 3 jalapeños
- 1 (7.5oz) tub Spicy Jalapeno Cream Cheese Spread Note 1
- 1 tablespoon dried parsley
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 cup shredded cheddar cheese
Instructions
- Cook pasta according to package directions in salted water. Reserve 1 cup of pasta water. Drain the pasta, but don’t rinse. (Tip: The dressing will stick to pasta better if it’s not drained.)16 oz campanelle pasta
- Cut bacon strips into small pieces and cook in a large skillet until nice and crispy.6-8 thick cut bacon strips
- Cut jalapeños in half, scoop out the seeds and ribs. Then cut into small pieces. (Note: If you don’t like too spicy food, make sure to remove all the white ribs inside, because that’s where most of the heat comes from.)3 jalapeños
- In a large bowl (I used 4qt bowl), whisk together cream cheese spread, reserved pasta water, parsley, black pepper and garlic powder. It doesn’t have to be completely smooth.1 (7.5oz) tub Spicy Jalapeno Cream Cheese Spread, 1 tablespoon dried parsley, 1 teaspoon black pepper, 1 teaspoon garlic powder
- Add hot pasta, bacon, chopped jalapeños and cheese. Mix well. Refrigerate until ready to serve. Serve warm or at room temperature.1 cup shredded cheddar cheese
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Notes
Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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