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Easy Pasta Salad with Elbow Macaroni Jalapeno Popper Mac Salad

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This easy pasta salad tastes like jalapeño poppers collided with classic macaroni salad: tender elbow macaroni in a creamy dressing of cream cheese, mayonnaise, and Dijon, loaded with fresh jalapeños, sharp cheddar, turkey bacon, green onions, and a crackly panko topper. It’s fast, make-ahead friendly, and customizable from mild to fiery, perfect for potlucks, BBQs, picnics, and meal prep.

Ingredients

Scale

For the salad:

  • 12 oz elbow macaroni
  • 8 oz turkey bacon, cooked crisp and crumbled
  • 1 ½ cups sharp cheddar cheese, shredded or small cubes
  • 4–5 fresh jalapeños, seeded and finely diced (leave some seeds for extra heat)
  • 4 green onions, thinly sliced
  • ½ small red onion, finely diced (optional)
  • ½ cup chopped pickled jalapeños (optional, for tang)
  • ¼ cup chopped fresh cilantro or parsley (optional)

For the dressing:

  • 8 oz cream cheese, softened
  • ¾ cup mayonnaise
  • ½ cup sour cream (or plain Greek yogurt)
  • 2 tbsp apple cider vinegar or lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp smoked paprika
  • ½ tsp sugar or honey (optional)
  • 1 tsp kosher salt, plus more to taste
  • ½ tsp black pepper

For topping (optional but great):

  • ½ cup toasted panko breadcrumbs
  • Extra turkey bacon, jalapeño slices, and green onions

Instructions

  • Bring a large pot of salted water to a boil and cook the macaroni until just al dente. Drain, rinse under cold water to stop cooking, and shake off excess water.
  • Cook the turkey bacon until crisp, then crumble and set aside. Reserve a little for topping if you like.
  • In a large mixing bowl, whisk the softened cream cheese until smooth. Whisk in mayonnaise, sour cream, vinegar or lemon juice, and Dijon until creamy.
  • Add garlic powder, onion powder, smoked paprika, sugar or honey if using, salt, and pepper. Taste and adjust seasoning.
  • Fold in the cooled macaroni, turkey bacon, cheddar, fresh jalapeños, green onions, and red onion. Add pickled jalapeños and herbs if using.
  • Stir until everything is evenly coated. If the dressing seems thick, splash in a tablespoon of milk or a bit more vinegar to loosen.
  • Cover and chill for at least 30 minutes (up to overnight) so the flavors meld.
  • Before serving, top with toasted panko, a little extra turkey bacon, and a few jalapeño slices. Toss and re-season with salt, pepper, or more acid if needed.

Notes

  • Soften cream cheese fully for a smooth, lump-free creamy dressing.

  • Cook pasta just al dente; rinse cold to stop cooking and reduce gumminess.

  • Reserve a few tablespoons of dressing to re-toss before serving.

  • Add panko and extra turkey bacon at the last minute for maximum crunch.

  • Adjust heat by keeping or removing jalapeño seeds and ribs; mix fresh and pickled for layered spice.

  • If flavors feel heavy, add lemon or vinegar; if flat, add salt; if sharp, add dairy.

  • For leftovers, stir in a splash of vinegar or yogurt to revive texture.

Find it online: https://claradelish.com/easy-pasta-salad-with-elbow-macaroni-jalapeno-popper-mac-salad/