Jalapeno Pasta Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy pasta salad made with macaroni, pickled jalapeños, hard-boiled eggs, and a mayo-based dressing. Tangy, colorful, and ideal for barbecues and potlucks. A cooling side for hot weather meals.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 10 ½ oz (300g) macaroni pasta
- 1 cup (130g) red bell peppers (finely chopped)
- 1 cup (130g) Yellow bell peppers (finely chopped)
- ⅓ cup (40g) Red onions (finely chopped)
- ½ cup (60g) Carrots (shredded)
- ½ cup (60g) Celery (finely chopped)
- ½ cup (60g) Dill pickles (finely chopped)
- 2 Tbsp Pickled jalapeno (finely chopped)
- 2 boiled eggs (chopped)
- ¾ cup (160g) Mayonnaise
- ¾ cup (160g) Mexican cream (or sour cream)
- 2 Tbsp Yellow mustard
- 3 Tbsp White vinegar
- 1 Tbsp Parsley (finely chopped)
- 1 Tbsp Sugar
- Salt & pepper
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 684mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 357mg
- Calcium
- 242mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 684MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.