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Ingredients
Scale
- 12 ounces rotini pasta
- 8 slices thick-cut bacon
- 2 cups jalapeños diced and seeded
- 2 cups sharp cheddar cheese cubed
- ½ cup green onions chopped
- 4 ounces cream cheese softened
- ½ cup mayonnaise
- ½ cup sour cream
- ½ cup whole milk
- 2 tablespoons pickle juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
- Bring a large pot of salted water to a boil and cook rotini pasta until al dente according to package directions.
- Drain the pasta and rinse it with cold water until completely cooled. Set aside.
- In a skillet over medium heat, cook the bacon until crisp, then transfer to a paper-towel-lined plate and crumble once cooled.
- In a large mixing bowl, combine jalapeños, cubed sharp cheddar cheese, chopped green onions, and crumbled bacon.
- In a medium bowl, mix softened cream cheese, mayonnaise, sour cream, whole milk, pickle juice, garlic powder, onion powder, kosher salt, and ground black pepper until smooth and creamy.
- Add the cooled rotini pasta to the mixture of jalapeños, cheese, green onions, and bacon, and mix well.
- Pour the dressing over the salad and gently fold until everything is evenly coated.
- Cover and chill the pasta salad for 30 minutes to allow the flavors to blend.
Notes
For added heat, leave some seeds in the jalapeños.
You can use any pasta shape you prefer for this salad.
Feel free to customize by adding other ingredients like diced tomatoes or bell peppers.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Chilled
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 800mg
- Fat: 29g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 45mg