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Jalapeño popper pasta salad topped with green onions and bacon in a bowl with serving utensils
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Jalapeño Popper Pasta Salad

This jalapeño popper pasta salad is creamy, cheesy, and loaded with crispy bacon and roasted jalapeños. The Greek yogurt dressing keeps it lighter and tangier than the classic, and everything comes together in under 35 minutes.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: cookout side dish, jalapeno popper pasta salad, spicy pasta salad, summer pasta salad
Servings: 10 servings
Author: Emily Richter

Ingredients

Pasta

  • 8 oz. ditalini pasta or any small pasta

Sheet Pan Bacon & Jalapeños

  • 12 oz. bacon
  • 3 jalapeño peppers halved lengthwise and seeded

Creamy Jalapeño Popper Dressing

  • 4 oz. cream cheese softened
  • ½ cup mayonnaise
  • ½ cup 2% Greek yogurt
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon kosher salt
  • ½ teaspoon cracked black pepper
  • ½ teaspoon garlic powder

Mix-Ins

  • 4 oz. shredded sharp cheddar cheese
  • 2 green onions chopped

Instructions

  • Bring a large pot of salted water to a boil. Cook the ditalini according to package instructions until al dente. Drain, rinse with cold water until completely cool, and set aside.
    Cooked ditalini pasta draining in a mesh strainer
  • Line a large baking sheet with parchment paper. Arrange the bacon strips and jalapeño halves (cut-side down) on the sheet in a single layer, making sure nothing overlaps.
    Sliced bacon and halved jalapeño peppers on a tray before roasting
  • Place the sheet pan in a cold oven and turn it on to 400°F. Bake for 15–20 minutes, or until the bacon is crispy and the jalapeños are softened and lightly charred.
    Crispy baked bacon and roasted jalapeños on a parchment-lined sheet pan
  • Transfer the bacon and jalapeños to a paper towel-lined plate and let cool for a few minutes. Once cool enough to handle, chop both into bite-sized pieces.
    Chopped crispy bacon and roasted jalapeños on a white cutting board
  • In a large mixing bowl, combine the softened cream cheese, mayonnaise, Greek yogurt, lemon juice, salt, pepper, and garlic powder. Beat with a hand mixer (or whisk vigorously) until smooth and creamy.
    Cream cheese dressing ingredients in a glass mixing bowl
  • Add the cooled pasta, chopped bacon, chopped jalapeños, shredded cheddar, and green onions to the bowl with the dressing. Stir until everything is evenly coated.
    Bowl of ditalini, green onions, cheddar, and bacon mixture before tossing
  • Serve immediately, or cover and refrigerate for at least 30 minutes to let the flavors meld. Enjoy cold or at room temperature!
    Jalapeño popper pasta salad with crispy bacon, green onions, and cheddar cheese served with gold utensils

Video

Notes

  • Make-ahead: This pasta salad tastes even better the next day! Store in an airtight container in the fridge for up to 4 days. If the dressing thickens, stir in a splash of milk to loosen it up before serving.
  • Stovetop bacon option: Cook bacon in a large cast-iron skillet over medium heat until crispy. Remove the bacon and reserve 1 tablespoon of bacon fat to cook the jalapeño halves (cut-side down) for 3–4 minutes until softened.
  • Spice level: Leave some seeds in the jalapeños for more heat, or remove all seeds for a milder salad. You can also add a pinch of cayenne pepper to the dressing for extra kick.

Nutrition

Calories: 401kcal | Carbohydrates: 20g | Protein: 12g | Fat: 30g | Fiber: 1g | Sugar: 2g