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)
• 3/4 cup ZUBI’S Queso 
• 8 slices bacon, cooked and crumbled (OMIT TO MAKE PLANT BASED OR USE ZUBI’S SHIITAKE MUSHROOM BACON RECIPE)
• 1/4 cup mayonnaise (Sir Kensington’s is our go-to choice)
• ¼ cup ZUBI’S Crema
• 1/2 cup sour cream (Forager’s Non-Dairy Sour Cream is suggested for Plant Based)
• 2 Tbsp cream cheese, room temperature ( Miyoko’s “Cream Cheese” keeps it plant-based)
• 2 Tbsp fresh lemon juice
• 3/4 tsp salt
• 1/2 tsp garlic powder
• generous pinch of black pepper
• fresh parsley, minced for garnish (optional)

Instructions

1. Bring a large pot of water to a boil, add a generous pinch of salt and boil pasta per package directions.  Drain, and rinse pasta with cold water until cooled.
2. 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.
3. To a large mixing or serving bowl, add cooked and cooled pasta, jalapeños, ZUBI’S Queso, and most of the bacon (or ZUBI’S Shiitake Mushrooms).  Pour dressing over pasta and toss to combine.  
4. Sprinkle with remaining bacon (or ZUBI’S bacon), cover with plastic wrap and refrigerate for at least 30 minutes to allow flavors to fully combine.
5. Serve cold.

Notes

If desired, add a bit of melted Miyoko’s butter to some panko breadcrumbs and cook in a dry skillet over LOW heat until fragrant and toasty.  Before serving pasta salad, sprinkle the toasted breadcrumbs over the top.