Jalapeño Popper Macaroni Salad

I have never been a huge fan of macaroni salad because they usually have a lot of mayo in it. This salad is a great twist on the classic macaroni salad and even better it has no mayo, but it does have a little kick to it.

Jalapeño Popper Macaroni Salad

Ingredients:

• 2- 16 ounce boxes elbow noodles
• 8 ounces reduced fat cream cheese, softened
• 16 ounces low fat sour cream
• 1 package ranch dressing mix
• 1/4 cup dijon mustard
• 16 slices turkey bacon
• 5 large jalapeños
• 2 teaspoons paprika

Directions:

1. Preheat oven to 350º F.
2. Place jalapeños on a baking sheet and roast for 15-20 minutes, tuning occasionally, until tender. When done set aside to cool.
3. While the jalapeños are roasting cook pasta according to package directions, drain and rinse with cold water.
4. Also cook bacon your desired way, cool and crumble.
5. Once jalapeños are cool, cut off the stems, cut in half lengthwise and scrap out seeds. Dice the jalapeños.
6. In a medium bowl combine cream cheese, sour cream, ranch dressing mix and mustard.
7. In a large bowl combine the noodles, jalapeños and bacon.
8. Add in the cream cheese and sour cream mixture to the noodles and mix well.

Enjoy!!!

Serves: 20
Calories: 235
Total Fat: 7.1g
   Saturated: 3.4g
   Polyunsaturated: 0g
   Monounsaturated: 0g
   Trans: 0g
Cholesterol: 27.5mg
Sodium: 279mg
Potassium: 12.4mg
Total Carbs: 33g
   Dietary Fiber: 1.7g
   Sugars: 4g
Protein: 9.1g
Vitamin A: 6.6%
Vitamin C: 7.6%
Calcium: 5.4%
Iron: 7.7%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Spark Recipes.