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featured jalapeno popper pasta salad

Jalapeno Popper Pasta Salad Recipe

Course: Side Dish
Cuisine: American
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 8 people
Calories: 436kcal
Things just got delicious with this jalapeno popper pasta salad! Creamy, cheesy and spicy, this pasta salad is far from bland!
Print Recipe


  • 1 pound pasta rotini or other
  • 4 ounces cream cheese half a bar
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 2 Tablespoons red wine vinegar
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • ¼ cup pickled jalapenos
  • 5 slices bacon cooked and chopped into crumbles
  • ½ cup cheddar cheese cubed
  • ½ cup pepper jack cheese cubed
  • 1 Tablespoon cilantro minced, divided
  • 1 jalapeno thinly sliced


  • In a large pan, cook the pasta according to package directions. Then drain and rinse with cold water. Place them in a large mixing bowl.
  • In a small mixing bowl, combine the cream cheese, mayonnaise, sour cream and red wine vinegar. Mix well by hand or with a hand mixer. Make sure there are no lumps, then add the pepper, garlic powder and pickled jalapenos.
  • Add the cooked bacon, cheddar cheese, pepper jack cheese and 2 teaspoons of cilantro to the pasta. Toss to combine.
  • Pour the sauce over the pasta and combine.
  • Serve with a sliced jalapeno and a sprinkle of cilantro.


  • Cook the pasta al dente. It it is overcooked it will be too soft and will fall apart when you combine it with the other ingredients.
  • Run the pasta under cold water once it is cooked and drained. This will stop the cooking process and will mean that the cream and mayo won't separate when you mix it together.
  • Make it vegetarian by omitting the bacon.


Calories: 436kcal | Carbohydrates: 44g | Protein: 14g | Fat: 22g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 343mg | Potassium: 216mg | Fiber: 2g | Sugar: 3g | Vitamin A: 465IU | Vitamin C: 3mg | Calcium: 141mg | Iron: 1mg