1(4-ounce) candiced jalapenos,drained (you could use pickled jalapenos or fresh jalapenos instead)
3green onions,sliced
8slicesbacon,cooked and crumbled
1 1/2cupsshredded cheese (I use a combo of cheddar and Pepper Jack)
Instructions
Cook pasta to al dente in salted water. Drain well.
While pasta is cooking, stir together cream cheese, 1/2 cup mayonnaise, sour cream, vinegar, pepper, and garlic powder in a large bowl until mostly smooth. (It's ok if cream cheese isn't fully blended in.)
Once pasta is drained, let it cool a few minutes, and then add it to mayonnaise mixture. It should still be very warm and the heat will help smooth out the cream cheese. Stir well.
Mix in jalapenos, green onions. bacon, and shredded cheese. Cover with plastic wrap and refrigerate for at least 2 hours before serving.
Just before serving, mix in the remaining 1/4 cup mayonnaise.