Name: Cold Pasta with Jalapeño
Prep time: 25 min
Cook time: 10 min
Yield: 10
Cuisine: Mexicana
Ingredients: water; 3 tablespoons butter; 1 tablespoon granulated chicken bouillon; 2 envelopes elbow pasta; 1 cup McCormick® Jalapeno Mayonnaise Dressing; 1 cup bacon, fried; 1 cup sour cream; 1 teaspoon garlic powder; 1 teaspoon celery salt, powder; 1 1/2 cups pineapple, in cubes; 2 Jalapeño chiles, finely chopped and seeded; 1/2 cups celery, in cubes; 1 cup cheese for nachos; Jalapeño chile, in slices

Preparation

15 mins

10 mins

Low

Add the butter and chicken broth concentrate to a saucepan with boiling water, allow it to return to a boil, and add the pasta. Cook for 8 to 10 minutes. Drain, let cool, and set aside. Add the pasta, McCormick® Jalapeño Mayonnaise Dressing, bacon, sour cream, garlic powder, celery salt, pineapple, jalapeño pepper, celery, and cheddar cheese to a bowl. Mix until well combined. Set aside.