Jalapeno Popper Pasta Salad

Welcome to a delicious twist on a classic favorite! This Jalapeno Popper Pasta Salad brings together the creamy, cheesy goodness of jalapeno poppers with the comforting heartiness of pasta. Perfect for backyard barbecues, potlucks, or just a fun family dinner, this dish combines smoky grilled jalapeños, crispy bacon, and two types of cheese with a rich, tangy dressing. The result is a vibrant, flavorful salad that’s sure to be a hit. Easy to make and even easier to enjoy, this pasta salad can be prepared ahead of time and stored in the fridge, ready to be savored whenever the craving strikes. Let’s dive in and create a dish that’s bursting with flavor and sure to bring a smile to everyone’s face!

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For recipe video visit: https://www.atbbq.com/

Learn more about the Yoder Smokers YS640S here: https://www.yodersmokers.com/

INGREDIENTS

  • 1 lb Zelli Campannelli Pasta
  • 1 lb Bacon, diced
  • 4-6 each Jalapeños, to taste
  • 4 oz Cream Cheese, room temp
  • 1 cup Mayonnaise
  • 1 cup Sour Cream
  • 1 tbsp Lemon Juice
  • 1 tbsp Cattleman’s Grill Trail Dust All Purpose Seasoning
  • 1 cup Cotija Cheese, crumbled
  • 1 cup Sharp Cheddar, grated
  • 1/4 cup Chives, minced

INSTRUCTIONS

  1. Preheat your Yoder Smokers YS640S Pellet Grill to 425ºF, set up for direct grilling.
  2. Place the jalapeños on the grill and blacken on all sides. Place in a sealed container or zip-top bag to steam for about 10 minutes. Remove from the bag. Slice the peppers open, then scrape out the seeds. Peel the skin off of the peppers and dice the flesh.
  3. Dice the bacon into small pieces, then cook in a Lodge 12” Steel Skillet and cook over medium heat until crispy. Strain the bacon fat from the pieces of bacon. Reserve the bacon bits.
  4. Cook the pasta in simmer water until al dente, about seven minutes.
  5. Whisk the cream cheese, mayo, sour cream, lemon juice and Cattleman’s Grill Trail Dust All Purpose Seasoning in a mixing bowl.
  6. Combine the cooked pasta, roasted jalapeños, cooked bacon, cheeses and chives with the dressing.
  7. Cool in the refrigerator and keep for up to one week.