Ingredients:

  • 1 pound (450g) pasta (rotini, fusilli, or shells)
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 8 ounces (225g) cream cheese, softened
  • 1 cup (115g) shredded cheddar cheese
  • ½ cup (115g) mayonnaise
  • ¼ cup (60ml) sour cream
  • 2-3 jalapeños, seeded and finely diced
  • 4 slices bacon, cooked and crumbled
  • ¼ cup chopped green onions
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon black pepper
  • Pinch of cayenne pepper (optional)

Instructions:

  1. Cook pasta according to package directions until al dente. Drain well and rinse with cold water. Toss with olive oil and salt.
  2. In a large mixing bowl, combine softened cream cheese, cheddar cheese, mayonnaise, and sour cream. Beat until smooth and creamy.
  3. Stir in diced jalapeños, crumbled bacon, green onions, garlic powder, onion powder, black pepper, and cayenne pepper (if using) to the cream cheese mixture.
  4. Add the cooked pasta to the jalapeño popper mixture. Toss gently until well coated. Cover and refrigerate for at least 30 minutes.
  5. Before serving, give the pasta salad a good stir. Garnish with extra crumbled bacon, green onions, or cheddar cheese, if desired.