Have you noticed that your dressing just doesn’t quite “stick” to your cold pasta salads where you have drained and cold-water rinsed the macaroni? Do you know why that happens? It is because the starch in the pasta is what bonds with the dressing, holding it to the pasta.

At the same time, you really should rinse the pasta with cold water to keep it from absorbing all of your dressing. Otherwise, especially if you make it ahead of time and refrigerate it overnight, you wind up with a bowl of dry pasta salad.

Hmmm….quite the dilemma! How to solve it? Quite simple, really. Just save a couple tablespoons of the pasta water and mix it into your dressing. Problems solved!

 

INGREDIENTS

1 lb. dried elbow macaroni pasta

1 cup canned jalapeños, chopped I prefer the mild version (can substitute with fresh chopped jalapeños as well)

1 cup cheddar cheese, cubed small (or shredded) (Monterey Jack or Colby Jack are good as well)

8 slices bacon, cooked and crumbled

½ cup mayonnaise (I like to use the canola oil mayo for a less calorie dressing)

½ cup sour cream

2 Tbsp. cream cheese, room temperature

2 Tbsp. lemon juice, fresh is best

¾ tsp salt

½ tsp garlic powder

Generous pinch of black pepper

Fresh parsley, minced, for garnish (optional)

 

INSTRUCTIONS

Bring large pot of water to a boil, add generous pinch of salt and boil pasta per package directions.  Drain, and rinse pasta with cold water until cooled.

To a small mixing bowl, add mayo, sour cream, cream cheese, lemon juice, salt, garlic powder and black pepper and whisk until smooth and creamy.

To a large mixing or serving bowl, add cooked and cooled pasta, jalapeños, cheese, and most of the bacon.  Pour dressing over pasta and toss to combine. Sprinkle with remaining bacon, cover with plastic wrap and refrigerate for at least 30 minutes to allow flavors to fully combine. Serve cold.

USE RED NEXT PAGE LINK BELOW

NEXT

Quick Tip:  Want a slightly crunchy topping when you serve your salad? Add a bit of melted butter to some panko breadcrumbs, just enough to moisten them but not make them soggy. Then cook them in a dry skillet over LOW heat until they become crispy. Sprinkle them over the top before you serve the salad.

Recipe and image courtesy of Amanda at The Chunky Chef