Jalapeño Popper Pasta Salad

Ingredients

• 1 box (16 ounces) pasta (I used campanelle)
• 3-4 jalapeños, core and seeds removed and finely diced
• 1 tub (7.5 ounces) Spicy Jalapeno Cream Cheese Spread
• 1/2 cup mayonnaise
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon Adobo seasoning 
• 1 cup white cheddar cheese, cubed
• 1 cup toasted Panko bread crumbs, for garnish 

Instructions

1. Cook pasta according to package directions; drain, rinse and keep cool.
2. In a medium bowl, combine the cream cheese and mayonnaise, stirring until creamy.
3. Add in the jalapeños and seasonings and stir until well combined.
4. Pour the cream cheese mixture over the cold pasta and use a spatula to carefully mix it in.
5. Fold in the cubed cheese.
6. Cover the pasta salad and refrigerate for at least 2-3 hours before serving.
7. Sprinkle each serving with toasted Panko crumbs just before serving.

I found two distinctly different recipes for jalapeño popper pasta salad online and decided to make my own, incorporating my favorite aspects of both; they can be found here and here.