Simple Jalapeño Popper Pasta Salad

I’ve been obsessed with jalapeño poppers for years, so when I thought about turning those flavors into a pasta salad, I knew I had to make it happen. This recipe combines creamy cheese, crispy bacon, and plenty of jalapeños with rotini pasta for a side dish that disappears at every potluck I bring it to. Trust me, once you try this combo of cream cheese and pepper jack mixed with pasta, you’ll be making it on repeat all summer long.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2800-3100
• Protein: 65-75 g
• Fat: 125-135 g
• Carbohydrates: 340-360 g

Ingredients

For the pasta salad:

• 1 lb rotini pasta (I always use Barilla for the best al dente texture)
• 8 slices bacon (cooked until crispy and crumbled into 1/2-inch pieces)
• 3/4 cup cheddar
• 3/4 cup pepper jack (shredded fresh from the block for better melting)
• 2 tbsp cilantro
• 1 jalapeno (freshly sliced for garnish)

For the dressing:

• 4 oz cream cheese (softened to room temperature, about 70°F)
• 1/3 cup mayonnaise (I prefer Hellmann's for this dressing)
• 1/3 cup sour cream
• 2 tbsp red wine vinegar
• 1/2 tsp pepper
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/4 tsp salt
• 1/4 cup jalapenos (pickled and finely diced into 1/8-inch pieces)

Step 1: Cook the Pasta and Prepare the Bacon

• 1 lb rotini pasta
• 8 slices bacon

Bring a large pot of salted water to a boil and add the rotini pasta, cooking until al dente according to package directions—I always use Barilla for the best texture.

While the pasta cooks, if your bacon isn't already prepared, cook it in a skillet over medium-high heat until crispy, then drain on paper towels and crumble into 1/2-inch pieces.

Once the pasta is done, drain it thoroughly and rinse with cold water to stop the cooking process and help it cool quickly, then transfer to a large mixing bowl.

Step 2: Build the Creamy Dressing Base

• 4 oz cream cheese
• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 2 tbsp red wine vinegar
• 1/2 tsp pepper
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/4 tsp salt
• 1/4 cup jalapenos

In a medium bowl, combine the softened cream cheese, mayonnaise, sour cream, red wine vinegar, pepper, garlic powder, smoked paprika, and salt.

Whisk until smooth and well combined, then fold in the finely diced pickled jalapenos.

I prefer Hellmann's mayo for this dressing as it creates a richer, more cohesive sauce.

Step 3: Combine Pasta with Cheese, Bacon, and Herbs

• cooked pasta from Step 1
• 8 slices bacon from Step 1
• 3/4 cup cheddar
• 3/4 cup pepper jack
• 2 tbsp cilantro

To the cooled pasta in the large bowl, add the crumbled bacon, shredded cheddar cheese, pepper jack cheese, and cilantro.

I like to use freshly shredded pepper jack from the block rather than pre-shredded—it melts and distributes more evenly throughout the salad.

Toss everything together gently until the ingredients are evenly distributed.

Step 4: Finish and Chill the Salad

• pasta mixture from Step 3
• creamy dressing from Step 2

Pour the creamy dressing from Step 2 over the pasta mixture and toss thoroughly until all the pasta is coated evenly and all ingredients are well combined.

Transfer to a serving dish and refrigerate for at least 30 minutes before serving—this allows the flavors to meld and the salad to chill completely.

Step 5: Garnish and Serve

• 1 jalapeno
• cilantro for garnish

Just before serving, top the chilled salad with fresh jalapeño slices and an additional sprinkle of cilantro for brightness and visual appeal.

Simple Jalapeño Popper Pasta Salad

Delicious Simple Jalapeño Popper Pasta Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Calories: 2950

Ingredients Method

Ingredients

  

For the pasta salad

• 1 lb rotini pasta (I always use Barilla for the best al dente texture)
• 8 slices bacon (cooked until crispy and crumbled into 1/2-inch pieces)
• 3/4 cup cheddar
• 3/4 cup pepper jack (shredded fresh from the block for better melting)
• 2 tbsp cilantro
• 1 jalapeno (freshly sliced for garnish)

For the dressing

• 4 oz cream cheese (softened to room temperature, about 70°F)
• 1/3 cup mayonnaise (I prefer Hellmann's for this dressing)
• 1/3 cup sour cream
• 2 tbsp red wine vinegar
• 1/2 tsp pepper
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/4 tsp salt
• 1/4 cup jalapenos (pickled and finely diced into 1/8-inch pieces)

Method

 

1. Bring a large pot of salted water to a boil and add the rotini pasta, cooking until al dente according to package directions—I always use Barilla for the best texture. While the pasta cooks, if your bacon isn't already prepared, cook it in a skillet over medium-high heat until crispy, then drain on paper towels and crumble into 1/2-inch pieces. Once the pasta is done, drain it thoroughly and rinse with cold water to stop the cooking process and help it cool quickly, then transfer to a large mixing bowl.
2. In a medium bowl, combine the softened cream cheese, mayonnaise, sour cream, red wine vinegar, pepper, garlic powder, smoked paprika, and salt. Whisk until smooth and well combined, then fold in the finely diced pickled jalapenos. I prefer Hellmann's mayo for this dressing as it creates a richer, more cohesive sauce.
3. To the cooled pasta in the large bowl, add the crumbled bacon, shredded cheddar cheese, pepper jack cheese, and cilantro. I like to use freshly shredded pepper jack from the block rather than pre-shredded—it melts and distributes more evenly throughout the salad. Toss everything together gently until the ingredients are evenly distributed.
4. Pour the creamy dressing from Step 2 over the pasta mixture and toss thoroughly until all the pasta is coated evenly and all ingredients are well combined. Transfer to a serving dish and refrigerate for at least 30 minutes before serving—this allows the flavors to meld and the salad to chill completely.
5. Just before serving, top the chilled salad with fresh jalapeño slices and an additional sprinkle of cilantro for brightness and visual appeal.