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Flavorful Firecracker Pasta Salad Recipe with Creamy Jalapeño Ranch Dressing

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A spicy and creamy pasta salad featuring a homemade jalapeño ranch dressing, fresh veggies, and a perfect balance of heat and coolness. Ideal for barbecues, potlucks, or a quick, flavorful lunch.

Ingredients

Scale
  • 8 ounces (225 g) rotini pasta (or any short pasta like fusilli)
  • 1 cup (150 g) cherry tomatoes, halved
  • 1 cup (120 g) diced cucumber, peeled and seeded
  • ½ cup (75 g) shredded carrot
  • ½ cup (75 g) chopped red bell pepper
  • 2 green onions, thinly sliced
  • ½ cup (60 g) fresh cilantro leaves, roughly chopped (optional)
  • ½ cup (120 ml) mayonnaise
  • ½ cup (120 ml) sour cream
  • 1 to 2 fresh jalapeños, seeded and chopped
  • 1 clove garlic, minced
  • 2 tablespoons (30 ml) fresh lime juice
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons (30 ml) buttermilk or milk

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 g) of rotini pasta and cook according to package instructions until al dente (usually 8-10 minutes). Stir occasionally to prevent sticking. Drain pasta in a colander and rinse under cold water to stop the cooking. Set aside to cool completely, about 10 minutes.
  2. In a food processor or blender, combine ½ cup mayonnaise, ½ cup sour cream, 1-2 seeded jalapeños, 1 minced garlic clove, 2 tablespoons fresh lime juice, 1 teaspoon smoked paprika, ½ teaspoon ground cumin, salt, and pepper. Blend until smooth.
  3. Add 2 tablespoons of buttermilk or milk little by little and blend until the dressing reaches a pourable but creamy consistency. Taste and adjust seasoning if needed. If you want it spicier, add a bit more jalapeño or a pinch of cayenne.
  4. While the pasta cools, halve 1 cup cherry tomatoes, dice 1 cup cucumber (peeled and seeded), shred ½ cup carrots, dice ½ cup red bell pepper, slice 2 green onions thinly, and roughly chop ½ cup cilantro leaves.
  5. In a large bowl, gently toss together the cooled pasta and all the prepared vegetables. Pour the creamy jalapeño ranch dressing over the salad and toss until everything is evenly coated.
  6. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld.
  7. Before serving, give it a quick stir and taste. Add a pinch more salt, pepper, or lime juice if needed.

Notes

Seed jalapeños to reduce heat or leave seeds for more spice. Rinse pasta under cold water after cooking to stop cooking and cool it down. Make dressing ahead of time for better flavor. Toss salad gently to avoid bruising veggies. Toasted pepitas can be sprinkled on top for extra crunch.

Nutrition

Keywords: pasta salad, jalapeño ranch, creamy dressing, spicy pasta salad, barbecue side dish, potluck recipe, easy pasta salad

Find it online: https://blixfood.com/flavorful-firecracker-pasta-salad-recipe-with-creamy-jalape-n-o-ranch-dressing/