Ingredients
Pasta
- 8 oz short pasta (such as rotini, fusilli, penne or bowtie)
Jalapeños
- 2 medium jalapeño peppers
Dressing
- 1/3 cup cream cheese
- 1/3 cup mayonnaise
- 1/3 cup sour cream (or Greek yogurt)
- 1 clove garlic
- Salt and pepper, to taste
Additional
- 1/3 cup cheddar cheese (shredded)
- 1/4 cup fresh parsley (chopped)
Instructions
- Cook the Pasta: Bring a pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and rinse with cold water to stop cooking. Drain thoroughly and transfer to a large bowl.
- Prepare Jalapeños for Roasting: Trim the sides of the jalapeños, removing cores and seeds. Lay slices on a baking sheet.
- Roast the Jalapeños: Place the baking sheet about 6 inches from the broiler element and broil the jalapeños until blackened in spots, about 5-7 minutes. Remove and transfer to a sealed paper or plastic bag; let them steam for 5 minutes to loosen skins.
- Peel the Jalapeños: Remove jalapeños from the bag and peel off the skins with a paring knife. Discard the skins and set the peeled jalapeños aside.
- Make the Dressing: In a food processor or blender, combine cream cheese, mayonnaise, sour cream, garlic, salt, and pepper. Add half of the roasted jalapeños and half of the shredded cheddar cheese. Process until creamy but not completely smooth. Adjust seasoning with salt and pepper. If thicker texture is desired, add more cream cheese or thin with a splash of milk.
- Assemble the Salad: Pour the dressing over the pasta in the bowl. Add the remaining shredded cheddar cheese, chopped parsley, and finely diced remaining roasted jalapeños. Toss everything thoroughly to coat the pasta evenly with dressing.
- Chill and Serve: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld. Serve cold.
Notes
- For extra heat, include some jalapeño seeds or add raw diced jalapeño to the salad.
- To intensify the smoky flavor, substitute some roasted jalapeños with raw ones as suggested.
- Greek yogurt can be used in place of sour cream for a lighter dressing.
- Ensure pasta is well drained to avoid watery salad.
- The salad tastes even better after chilling overnight.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Broiling
- Cuisine: American
- Diet: Vegetarian
