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Jalapeno Bacon Ranch Pasta Salad
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Jalapeno Bacon Ranch Pasta Salad

Jalapeno Bacon Ranch Pasta Salad

It’s smoky from the bacon, spicy from the jalapeños and chipotles, creamy from the ranch, and straight-up addictive from the first bite. Bring it to a BBQ, a picnic, or just your couch — it doesn’t matter. People will ask for the recipe. You’ll pretend it was complicated. It wasn’t. Let’s make it.

Serves 6-8

Ingredients

Salad

  • ‍16 ounces pasta, pick something interesting
  • 8 ounces thick-cut bacon, cut into one inch peices, cooked crispy - just not too crispy
  • 4 big jalapeños
  • 2 ears corn
  • 1/2 small red onion, diced
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup crispy fried onions

Dressing

  • 3/4 cup ranch dressing (store-bought or homemade)
  • 2 tablespoons mayo
  • 3 chipotle peppers in adobo, finely minced
  • Juice of 1/2 lime
  • 2 tablespoons bacon fat, from the cooked bacon
  • Salt and pepper to taste

Directions

  1. Cook pasta in salted water until al dente, rinse under cold water to cool, then drain and set aside
  2. Grill jalapeños until soft and slightly charred. Let cool slightly, slice lengthwise (keep the seeds if you like it hotter) then cut across into smaller pieces
  3. Remove the husks and silk from the corn, wrap in cling film or place in a ziplock bag and microwave 5 minutes. Grill until nicely charred - let cool slightly, then cut off the kernels
  4. Mix dressing: combine the ranch, mayo, chipotle, lime juice, bacon fat, salt, and pepper - stir well
  5. In a large bowl, combine cooled pasta, bacon, jalapeños, corn, red onion and cilantro
  6. Add the dressing (I'd start with half) toss to coat evenly and top with the crispy onions just before serving