Get Hoppin’ with Jalapeño Pasta Salad

Pasta salads are fun with any grilled meats or as part of a potluck buffet. This one delivers all your favorite flavors in one big bowl.

Hoppin’ Jalapeño Pasta Salad

• 1 packet Hoppin’ Jalapeño & Bacon™ Dip Mix
• ½ cup mayonnaise
• 1 cup sour cream
• ½ cup milk, plus more if needed to thin
• 8 oz. medium shell pasta, cooked and cooled
• 1 cup (4 oz.) shredded Cheddar cheese
• 1 cup frozen peas, thawed
• ½ cup cooked, crumbled bacon

Combine first 4 ingredients; chill 2 hours. Fold dressing into cooled pasta; add remaining ingredients. Serve within 1 hour. If salad becomes dry, add more milk to reach desired consistency. Makes 8-10 servings.

Hoppin’ Jalapeño & Bacon Pasta Salad

Tips

• Even though it may seem like an extra step, it’s a good idea to chill the dressing for 2 hours before you add the remaining ingredients. This way, the flavors in the dressing are perfectly blended and you can serve the salad immediately after adding the rest of the ingredients.
• For a prettier presentation, use a block of Cheddar cheese and cut it into cute little cubes a bit larger than the peas.
• You can cook and crumble your own bacon, but why? I have found that the real bacon pieces in a jar or a pouch have excellent flavor, and they’re already cooked so there’s no splattering.
• There’s no need to cook the peas before adding them to the salad. Just thaw them out and throw them in. Their crisp-tender texture adds interest to the salad, and I think the flavor of raw peas is more vivid than cooked peas.

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