Description
This Jalapeño Popper Macaroni Salad is a flavorful and creamy side dish that combines tender elbow macaroni with a zesty dressing, sharp cheddar cheese, crispy bacon, and spicy jalapeños. Perfect for summer gatherings or BBQs, it delivers a delightful balance of heat, tang, and rich textures that will elevate any meal.
Ingredients
Scale
Pasta
- 8 ounces elbow macaroni
Dressing
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
Add-ins
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 1–2 jalapeños, seeded and finely diced
- 1/4 cup chopped green onions
Instructions
- Cook Macaroni: Bring salted water to a boil and cook the elbow macaroni according to package instructions until al dente. Drain and rinse with cold water to stop the cooking and cool the pasta.
- Prepare Dressing: In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and black pepper until the mixture is smooth and well combined.
- Combine Salad: Add the cooled macaroni to the dressing bowl. Mix in the shredded sharp cheddar cheese, crumbled cooked bacon, diced jalapeños, and chopped green onions. Stir thoroughly until all ingredients are evenly coated with the dressing.
- Chill: Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld and develop.
- Serve: Before serving, stir the salad again and taste to adjust seasoning if needed. Serve chilled alongside grilled meats or BBQ for a perfect summer side dish.
Notes
- For extra heat, leave some seeds in the jalapeños or add a pinch of cayenne pepper.
- Add diced pickled jalapeños for a tangy twist.
- This salad pairs wonderfully with grilled meats or barbecue dishes.
