Get the Recipe: Jalapeño Popper Pasta Salad
Channelling the flavours of jalapeño poppers in a delicious pasta salad. Made with roasted fresh jalapeños, cheddar cheese and pasta in a cream cheese-flavoured dressing.
Ingredients
- 8 oz short pasta, such as rotini, fusilli, penne or bowtie
- 2 medium jalapeño peppers
- 1/3 cup cream cheese
- 1/3 cup mayonnaise
- 1/3 cup sour cream, or Greek yogurt
- 1 clove garlic
- salt and pepper
- 1/3 cup cheddar cheese, shredded
- 1/4 cup fresh parsley, chopped
Instructions
- Cook the pasta to al dente according to the package instructions. Drain and rinse well with cold water to stop the cooking process. Let drain well then transfer to a large bowl.
- Tip! If you'd like a spicier jalapeño flavour, roast half of the jalapeño and leave the other half raw. Add the roasted jalapeño to the dressing, and finely dice the raw jalapeño to add to the salad. You could also throw in a few seeds if you really want to amp it up.
- Meanwhile, trim the sides from the jalapeño peppers, discarding the core and seeds. Lay the slices onto a baking sheet. Place the baking sheet about 6 inches from the broiler element in the oven and broil the jalapeños until blackened in spots, about 5-7 minutes. Remove from the baking sheet to a paper or plastic bag, seal it up and let stand 5 minutes.
- Remove the jalapeños from the bag and use a paring knife to peel the skin off the of the jalapeños, discarding the skin. Set aside.
- Make the salad dressing by adding the cream cheese, mayonnaise, sour cream, garlic and a bit of salt and pepper to a food processor (or blender). Add HALF of the roasted jalapeños to the food processor. Shred the cheddar cheese and add half to the food processor as well. Process the mixture until well combined and creamy (won't be completely smooth). Taste the dressing. Add additional salt and pepper if needed. You can also add another Tablespoon of cream cheese if you like a stronger cream cheese flavour. If the dressing is too thick, add a splash of milk to thin it a bit.
- Add the dressing to the bowl with the cooked pasta. Add the remaining shredded cheddar cheese and the parsley. Finely dice the remaining roasted jalapeños and add to the bowl as well. Toss well to combine and coat the pasta well with the dressing. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving.
Notes
Be sure to read the notes above this Recipe Card, where you will find substitution suggestions as well as step-by-step photos that you might find helpful.
Serving: 1serving, Calories: 315kcal, Carbohydrates: 31g, Protein: 8g, Fat: 18g, Saturated Fat: 6g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 4g, Trans Fat: 0.02g, Cholesterol: 29mg, Sodium: 174mg, Potassium: 163mg, Fiber: 1g, Sugar: 2g, Vitamin A: 543IU, Vitamin C: 9mg, Calcium: 88mg, Iron: 1mg
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