Salads Archives - The Slow Roasted Italian

Greek Tortellini Salad

Donna Elick — Wed, 27 May 2026 10:00:00 +0000

This Greek Tortellini Salad is fresh, crisp, and packed with bright, bold flavor. Tender cheese-filled pasta tossed with crunchy vegetables, briny olives, and creamy feta, all coated in a simple, zesty dressing. It’s light but satisfying, with that perfect mix of tangy, salty, and fresh that keeps you going back for another bite.

WHY YOU’LL LOVE TORTELLINI SALAD COLD

Fresh, crisp, and full of texture
That Greek flavor combo just works every time
Light enough for a side, hearty enough for a meal
Easy to prep ahead for gatherings
Simple dressing with big flavor

Greek Tortellini Salad

When I first made this, I was absolutely in love with it.

I don’t mean casually liked it… I mean that I made it once and then kept making it over and over again. That whole summer? I was eating this tortellini salad cold pretty much every day.

Truth is, I still love it. I just went a little overboard with it that year.

And it’s easy to see why. It’s fresh, it’s got crunch, that salty bite from the olives and feta, and just enough dressing to pull everything together without weighing it down.

Nothing complicated. Nothing fussy. Just one of those recipes that sticks with you.

GREEK TORTELLINI SALAD RECIPE VIDEO

Want to see how easy this comes together? Watch our quick recipe video 👇

INGREDIENT NOTES

Cheese Tortellini: Soft, rich, and filling… this makes a Greek salad feel more like a meal than a side. Use fresh or frozen, whichever is available.
Bell Peppers (Orange + Yellow): Sweet, crisp, and colorful. Sweet peppers are a good substitute.
English Cucumber: Less watery, more crunch. It’s perfect for salads, and you don’t even have to peel it.
Kalamata Olives: Salty, briny, and essential for that Greek flavor.
Feta Cheese: Creamy and tangy. Don’t skip or swap this lightly!
Red Wine Vinegar + Olive Oil: Classic, simple, and exactly what this Greek tortellini pasta salad needs.
Minced Olives in Dressing: Such a small detail, but it’s a big flavor boost.

VARIATIONS

Add Chicken: Grilled or rotisserie chicken make it a full meal.

Extra Veggies: Add spinach, artichokes, or zucchini.

Lower Salt: Reduce the amount of olives slightly if needed.

No Tortellini: Use rotini or bowties for a lighter version.

Lemon Boost: Squeeze fresh lemon over Greek tortellini salad for extra brightness.

Spicy Touch: Include a pinch of red pepper flakes in the dressing.

Dairy Free: Use regular pasta and skip the feta (or use a dairy-free alternative).

SERVING SUGGESTIONS

Enjoy Greek pasta salad with tortellini chilled straight from the fridge on hot days.
Serve alongside our Tuscan-Inspired Mediterranean Burger.
Add lemon garlic butter chicken bites or slices of flank steak for extra protein.
Great for picnics, potlucks, and meal prep

GREEK TORTELLINI PASTA SALAD FAQ

Can I make this ahead of time?

Yes! Prep and layer everything into the bowl in advance, but toss with the dressing just before serving.

Will it get soggy?

If it’s dressed too early, yes. Same goes for leftovers, since the pasta continues to absorb the dressing and the vegetables start to soften. Best to hold off until just before serving!

Can I use bottled dressing?

You can, but the homemade version can be made in a minute and tastes much fresher than anything from the store.

How long does it last?

Greek tortellini pasta salad will keep for up to 3 days in the fridge.

Pasta salad is an art form, and it all comes down to texture. You want crisp vegetables, tender pasta, and just enough dressing to coat everything without weighing it down.

That’s why I like adding the dressing right before serving… it keeps everything fresh instead of soft and tired.

And chopping everything bite-sized matters more than people think. You want a little bit of everything in each bite, not separate pieces on a fork.

DONNA’S PRO TIPS

Let the tortellini cool before mixing so it doesn’t wilt the veggies.
Cut everything bite-sized for better balance.
Toss gently so the feta doesn’t break down too much.
Add dressing just before serving for the best texture.
Taste before serving and adjust salt or vinegar if needed.
Use fresh, crisp vegetables for maximum crunch.
Reserve a little feta to sprinkle on top at the end.

TOOLS NEEDED

Large Pot: For cooking the tortellini.
Colander: To drain and cool the pasta.
Large Mixing Bowl: Plenty of space to toss Greek pasta salad and tortellini.
Sharp Knife + Cutting Board: For all the fresh prep!
Mason Jar or Whisk: For mixing the dressing easily.

Enjoy!

With love, from our simple kitchen to yours.

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More Tortellini Pasta Salad Recipes

Muffaletta Tortellini Salad

Hawaiian Tortellini Salad

Antipasto Pasta Salad

Po’ Boy Shrimp Pasta Salad

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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION

Fresh Greek-style pasta salad with tortellini
Loaded with crisp veggies, olives, and feta
Simple homemade dressing with big flavor
Best tossed right before serving
Light but still filling
Great for meal prep and gatherings
Holds well for a few days
Easy, bright, and always a crowd favorite

Greek Tortellini Salad

Greek Tortellini Salad is loaded with fresh vegetables, pasta, olives, and feta cheese. Tossed with a sweet and tangy homemade dressing!

Course Salad

Cuisine Greek

Method Mixed

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 228cal

Author Donna Elick

Ingredients

Salad

1 medium orange bell pepper, cut into bite-size pieces (about 1 cup)
1 medium yellow bell pepper, cut into bite-size pieces (about 1 cup)
1/2 medium red onion, thinly sliced (about ½ cup)
1 English cucumber, cut into spears and quartered (about 2 cups)
16 ounces cherry tomatoes, halved (about 3 cups)
1/2 cup Kalamata olives, sliced divided
4 ounces feta cheese, crumbled (about 1 cup)
8 ounces tortellini, uncooked about 2 cups

Greek Dressing

1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1/2 teaspoon dried oregano
1/2 teaspoon fresh ground black pepper
1 teaspoon granulated sugar
1 tablespoon Kalamata olives, finely minced (from above)

Instructions

COOK TORTELLINI: Bring a large pot of water to a boil. Add 8 ounces tortellini, uncooked and cook according to package directions until tender, about 5 to 7 minutes. Drain and let cool.
PREP VEGETABLES: While the pasta cooks, cut 1 medium orange bell pepper, cut into bite-size pieces, 1 medium yellow bell pepper, cut into bite-size pieces, 1/2 medium red onion, thinly sliced, 1 English cucumber, cut into spears and quartered , and 16 ounces cherry tomatoes, halved . Slice 1/2 cup Kalamata olives, sliced, reserving 1 tablespoon for the dressing.
MAKE DRESSING: Add 1/4 cup extra virgin olive oil, 1/4 cup red wine vinegar, 1/2 teaspoon dried oregano (crush between your fingers as you add), 1/2 teaspoon fresh ground black pepper, 1 teaspoon granulated sugar, and 1 tablespoon Kalamata olives, finely minced to a mason jar. Seal and shake until well combined.
COMBINE SALAD: In a large bowl add the cooled tortellini, bell peppers, red onion, cucumber, cherry tomatoes, remaining sliced olives, and 4 ounces feta cheese, crumbled .
TOSS SALAD: Pour the dressing over the salad and gently toss until evenly coated.
SERVE: Serve immediately or refrigerate until ready to serve.

Video

Notes

Make-Ahead: Prepare all ingredients and store separately for up to 1 day. Toss with dressing just before serving to keep the vegetables crisp.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Not applicable. Serve chilled.

Freezing: Freezing is not recommended.

Travel Tip: Layer ingredients in the bowl in the order listed and keep dressing separate until ready to serve for best texture.

Nutrition

Originally published April 2013, updated and republished May 2026

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Mexican Fruit Salad

Donna Elick — Sun, 24 May 2026 10:00:00 +0000

This Mexican Fruit Salad is bright, juicy, and anything but boring. Sweet, fresh fruit gets hit with lime juice and a sprinkle of Tajín for that perfect mix of tangy, salty, and just a little heat. Like roadside Mexican fruit cups, but with a boost of summertime sweetness. It’s crisp, refreshing, and layered with flavor… the kind of fruit salad people don’t forget about after one bite.

WHY YOU’LL LOVE THIS MEXICAN FRUIT SALAD RECIPE

Sweet, tangy, and a little spicy all in one bite
Quick to throw together with fresh, simple ingredients
Perfect for parties, BBQs, or hot days
Easily customizable based on what you have
Way more exciting than traditional fruit salad

Mexican Fruit Salad

I served this at Sassy’s 16th birthday in little cups with packets of Tajín on the side… and people went crazy for it.

Not polite “oh this is nice” energy. Actual going-back-for-more, asking-what’s-in-it, where-did-you-get-this kind of reaction.

And it makes sense. It’s fresh, it’s juicy, and then you get that hit of lime and Tajín that completely changes everything. It wakes the whole thing up.

This Mexican fruit salad recipe looks simple (and it is!), but it’s one of those dishes that surprises people. In a very good way.

INGREDIENT NOTES

Grapes (Red + Green): This mix gives you both sweetness, a little tartness, and plenty of crunch.
Strawberries: Add color, soft texture, and sweetness. Look for ones with ruby red color, and cut them bite-sized for easy eating.
Fresh Pineapple: Brings bright acidity and balances the sweeter fruits. This is not the time for canned chunks!
Mango: Sweet, soft, and a little rich. It ties everything together. The fruit should feel firm and heavy, with just a little bit of give when squeezed.
Fresh Lime Juice: Essential for that fresh, citrusy pop. Bottled won’t cut it.
Tajín Seasoning: The magic. Tangy, slightly spicy, and salty. Adjust the amount to taste or let everyone add their own!

VARIATIONS

Watermelon Add-In: Adds extra juiciness and a refreshing bite. Grab a seedless one to make it easy.

Cucumber Twist: Include sliced English cucumber for a slightly savory, ultra-refreshing version.

Honey-Lime: Mix honey into the lime juice if your fruit isn’t very sweet.

Spicy Kick: Add extra Tajín or a pinch of chile powder.

Tropical Mix: Slice up some kiwi or papaya for more variety.

No Heat: Skip the Tajín and use just lime juice and a pinch of salt.

Individual Cups: Perfect for parties… easy to serve and grab.

SERVING SUGGESTIONS

Portion into small cups with extra Tajín packets on the side (just like Sassy’s party).
Serve fruit Mexican salad alongside street tacos or steak fajitas.
Tastes great with Grilled Tequila Lime Chicken or barbacoa.
Add to a brunch spread with huevos rancheros or chilaquiles.
Take this to a potluck with our Mexican Street Corn Pasta Salad.
Great as a light dessert after heavier meals.

FRUIT SALAD MEXICAN FAQ

Is Tajín very spicy?

No, it’s mild. It’s more tangy and salty than hot.

Can I make this ahead of time?

Yes. Prep all of the fruit ahead, but add the lime juice and Tajín right before serving.

Can I use canned fruit?

Fresh is best in this fruit salad Mexican recipe for both texture and flavor.

How long does Mexican fruit salad last?

It will keep for 1-2 days in the fridge, but it’s best when it’s fresh. The fruit mixture will soften and become watery the longer it sits.

Fruit salads can fall flat if everything tastes the same. That’s why contrast matters.

You want different textures, different levels of sweetness, and something to wake it all up. And that’s exactly what the lime and Tajín do here: they sharpen the flavor of the fruit instead of covering it up.

Adding the seasoning right before serving keeps everything bright and fresh instead of watery or dull.

Just a little patience and following the right steps will let this fruit salad with Mexican flair reach its full potential.

DONNA’S PRO TIPS

Cut all of the fruit into similar sizes for easy eating.
Add lime juice and Tajín right before serving for the freshest, best flavor.
Start light on the Tajín. You can always add more if needed!
Use ripe fruit for natural sweetness. No need for sugar here.
Toss gently so you don’t crush the softer fruits.
Serve Mexican fruit salad chilled for maximum refreshment.
Keep extra Tajín on the side so people can customize.

TOOLS NEEDED

Large Mixing Bowl: Allows plenty of room to toss everything without crushing the fruit.
Sharp Knife: For clean, even cuts.
Cutting Board: Preferably with some space. There’s a good amount of fruit in this Mexican fruit salad recipe!
Measuring Spoons: Helpful for controlling the Tajín.
Serving Cups (Optional): Perfect for parties and portioning.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Fruit Salad Recipes

Orange Honey Rainbow Fruit Salad Recipe + Video

Best Summer Fruit Salad Recipe With Vanilla Dressing

Best Ever Tropical Fruit Salad + Video

Mojito Fruit Salad

TL;DR (Too Long, Didn’t Read) THE QUICK VERSION

Fresh fruit salad with lime and Tajín
Sweet, tangy, and slightly spicy
Best served fresh, not overly chilled ahead of time
Easy to customize with different fruits
Tajín adds the signature flavor
Perfect for parties and summer gatherings
Serve in cups for easy grabbing
Simple, but surprisingly bold and memorable

Mexican Fruit Salad

Bright and tangy Mexican Fruit Salad combines strawberries, grapes, pineapple, and mango with fresh lime juice and a hit of Tajín seasoning.

Course Salad

Cuisine Mexican

Method Mixed

Prep Time 15

Total Time 15

Servings cups

Calories 94cal

Author Donna Elick

Ingredients

2 cups red grapes about 10 ounces
2 cups green grapes about 10 ounces
2 cups strawberries about 12 ounces, hulled and halved or quartered
2 cups fresh pineapple diced (about 12 ounces)
2 large mangos diced (about 2 to 2 ½ cups)
1 large lime juiced (about 2 to 3 tablespoons), plus extra lime wedges for serving (optional)
1 1/2 to 2 teaspoons Tajín seasoning

Instructions

PREP FRUIT: Wash and dry all fruit. Add 2 cups red grapes, 2 cups green grapes, 2 cups strawberries, 2 cups fresh pineapple, and 2 large mangos to a large mixing bowl.
ADD LIME JUICE: Drizzle 2 to 3 tablespoons fresh lime juice over the fruit.2 cups red grapes
SEASON: Sprinkle 1 teaspoon Tajín evenly over the fruit and gently toss to combine.
FINISH: Sprinkle an additional ½ to 1 teaspoon Tajín over the top for extra flavor.
SERVE: Serve immediately with lime wedges on the side if desired.

Notes

Make-Ahead: Prep the fruit up to 4 to 6 hours ahead and store covered in the refrigerator. Add lime juice and Tajín just before serving.

Storage: Store leftovers in an airtight container in the refrigerator for 1 to 2 days. The fruit will release juices and soften over time.

Ingredient Tip: Tajín adds a tangy chili-lime flavor with mild heat. Adjust the amount based on your spice preference.

Sweetness Tip: If your fruit is not very sweet, stir 1 to 2 teaspoons honey into the lime juice before adding.

Nutrition

Originally published May 2026

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Cowboy Pasta Salad

Donna Elick — Wed, 20 May 2026 10:00:00 +0000

This loaded Cowboy Pasta Salad is bold, hearty, and packed with everything you actually want in a pasta salad. Smoky beef, crispy bacon, sweet corn, beans, and cheddar all tossed in a creamy, tangy barbecue dressing. It’s rich, a little messy, and full of flavor… the kind of side dish that quietly turns into the main event.

WHY YOU’LL LOVE THIS COWBOY PASTA SALAD RECIPE

Hearty enough to eat as a full meal
Loaded with beef, bacon, cheese, and bold flavor
Creamy BBQ dressing ties everything together
Perfect for cookouts, potlucks, and make-ahead meals
That sweet, smoky, tangy combo just works

Cowboy Pasta Salad

This is not your average pasta salad.

This is the one people go back for… and then kind of hover near.

It’s got everything in it. Beef, bacon, cheese, a little heat, a little crunch. It eats like a full meal, not something sitting quietly off to the side of your plate.

And yes, there’s a little chopping. A few moving parts. Nothing complicated… just enough to build real flavor.

I’ve made this cowboy pasta salad recipe for gatherings where I thought we’d have leftovers. We did not. Not even close.

And when it comes to the summer months, nothing beats a pasta salad that you can have ready and waiting in the fridge!

Another loaded pasta salad for your summer picnic is our hearty Cobb Pasta Salad!

INGREDIENT NOTES

Rotini Pasta: Those little spirals grab onto all that creamy dressing so nothing goes to waste. Cook to al dente since it’ll soften more with the dressing.
88% Lean Ground Beef: Enough fat for flavor, not so much that it makes the cowboy macaroni greasy.
Diced Green Chiles: Adds a mild, smoky flavor without overwhelming heat.
Black Beans + Corn: This combo brings texture, color, and a little sweetness. Pinto or red kidney beans are good too.
Jalapeño: A little bit of fresh heat. Remove seeds for less kick.
Cheddar Cheese: Sharp cheddar works best for cutting through the richness.
Bacon: Crispy is key here so it holds up in the salad.

VARIATIONS

Spicier Version: Leave jalapeño seeds in or add a pinch of cayenne.

No Beef: Omit the ground beef for a lighter version (that’s still plenty hearty).

Grilled Corn: Swap in grilled or fire-roasted corn for extra smoky flavor.

Cheese Swap: Use Pepper Jack instead of cheddar for more heat.

Turkey Version: Substitute ground turkey for a lighter take.

Extra Veggies: Add diced bell peppers, olives, or avocado for more texture.

Less Creamy: Reduce the amount of mayo slightly for a lighter dressing.

SERVING SUGGESTIONS

Great next to burgers, hot dogs, or anything off the grill.
Pair cowboy pasta salad with our Bourbon BBQ Chicken Skewers for a full cookout plate.
Serve alongside our Classic Coleslaw Recipe for contrast.
Add a skillet of Sweet Southern Cornbread to round things out.
Or just serve this cowboy pasta recipe cold straight from the fridge… it holds its own.

COWBOY MACARONI FAQ

Can I make this ahead of time?

Yes, and you should! Cowboy pasta salad tastes even better after chilling.

Will it dry out in the fridge?

Slightly, as the pasta absorbs the dressing. Just toss before serving or add a small splash of extra dressing.

Can I use a different pasta?

Yes, but rotini holds the dressing best. Fusilli, rigatoni, and cavatappi are my top swaps.

How spicy is this cowboy pasta salad recipe?

Mild to medium. You can adjust the jalapeño to taste.

This recipe for cowboy pasta salad is all about balance.

You’ve got rich ingredients (beef, bacon, and cheese) so you need contrast. That’s where the chiles, jalapeño, and dressing come in.

And timing matters more than people think. Let the beef cool slightly before mixing, or you’ll end up softening the cheese and warming the whole salad.

I’ve made that mistake… once. Not again. Cold, crisp, and well-balanced is what makes this one stand out.

DONNA’S PRO TIPS

Cook bacon until crisp so it holds its texture.
Rinse pasta under cold water to stop cooking and keep it from sticking.
Let the beef cool before mixing it in so it doesn’t melt the cheese.
Chop everything similar in size for better bites.
Taste before chilling. Adjust the salt or spices if needed.
Chill cowboy macaroni for at least 1 hour so flavors come together.
Toss again before serving to redistribute dressing.

TOOLS NEEDED

Large Pot: For cooking the pasta evenly.
Colander: To drain and cool the pasta properly.
Large Mixing Bowl: You’ll need space to toss everything together.
Skillet: For browning the beef.
Whisk: For smoothing out the dressing.
Sharp Knife + Cutting Board: There’s a little prep, but it goes fast.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Pasta Salad Recipes

BLT Pasta Salad with Creamy Dressing + Video

Big Mac Pasta Salad

Antipasto Salad + Video

Tuna Pasta Salad + Video

TL;DR (Too Long, Didn’t Read) THE QUICK VERSION

Hearty pasta salad with beef, bacon, cheese, beans, and corn
Creamy BBQ dressing brings everything together
Best after chilling for at least an hour
Rotini holds dressing perfectly
Mild heat from jalapeño and green chiles
Great for cookouts, potlucks, and meal prep
Balanced, filling, and full of flavor
Not your typical side… this one steals the show

Best Loaded Cowboy Pasta Salad

Cowboy Pasta Salad is loaded with all the flavors of summer! Prep your ingredients while the pasta cooks, then toss with a creamy dressing.

Course Salad

Cuisine American

Method Stovetop

Prep Time 20

Cook Time 10

chill time 1

Total Time 1 30

Servings

Calories 551cal

Author Donna Elick

Equipment

Ingredients

8 ounces rotini pasta, uncooked
1/2 pound 88% lean ground beef
1 4 ounce can diced green chiles
6 ounces cherry tomatoes, halved (about 1 cup)
1/2 cup black beans, drained and rinsed
1/2 cup corn kernels
1/4 cup red onion, finely chopped
1 medium jalapeño pepper, seeded and diced
1/4 cup fresh cilantro, chopped
2 ounces cheddar cheese, shredded (about ½ cup)
6 slices cooked bacon, crumbled (about ½ cup)

Dressing

1/4 cup barbecue sauce
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon spicy brown mustard
1 tablespoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper

Instructions

COOK PASTA: Bring a large pot of salted water to a boil. Add 8 ounces rotini pasta, uncooked and cook according to package directions until al dente. Drain and rinse under cold water. Set aside.
COOK BEEF: Heat a skillet over medium-high heat. Add 1/2 pound 88% lean ground beef and cook for 5 to 7 minutes until browned and fully cooked. Drain excess grease and set aside to cool slightly.
COMBINE SALAD: In a large bowl add the cooked pasta, 1 4 ounce can diced green chiles, 6 ounces cherry tomatoes, halved , 1/2 cup black beans, drained and rinsed, 1/2 cup corn kernels, 1/4 cup red onion, finely chopped, 1 medium jalapeño pepper, seeded and diced, 1/4 cup fresh cilantro, chopped, and cooked ground beef. Stir until evenly combined.
MAKE DRESSING: In a separate bowl whisk together 1/4 cup barbecue sauce, 1/4 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon spicy brown mustard, 1 tablespoon Worcestershire sauce, 1/4 teaspoon garlic powder, 1/4 teaspoon paprika, 1/2 teaspoon kosher salt, and 1/4 teaspoon fresh ground black pepper until smooth.
TOSS SALAD: Pour the dressing over the pasta mixture and gently toss until everything is evenly coated.
ADD CHEESE AND BACON: Stir in 2 ounces cheddar cheese, shredded and 6 slices cooked bacon, crumbled .
CHILL: Cover and refrigerate for at least 1 hour to allow the flavors to blend.
SERVE: Toss lightly before serving and garnish with additional cilantro if desired.

Notes

Make-Ahead: This pasta salad can be made up to 1 day ahead. Store covered in the refrigerator and stir before serving.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Not applicable. This salad is best served cold.

Freezing: Freezing is not recommended.

Ingredient Tip: Let the ground beef cool slightly before mixing so it doesn’t warm the salad and melt the cheese.

DONNA’S KITCHEN TIP –
Grab two lids of the same size — plastic storage lids work great. Place one lid with the lip facing up and fill it with your cherry or grape tomatoes. Set the second lid on top with the lip facing down.

Press gently to hold everything in place (not too hard — you don’t want tomato juice everywhere). The rims keep them from rolling around. Then slide a serrated knife right through the middle.

Watch your fingers. And just like that… perfectly halved tomatoes in seconds.

Nutrition

Originally published July 2024, updated and republished May 2026

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Fruit Salad Recipes

Donna Elick — Fri, 15 May 2026 10:00:00 +0000

We’ve rounded up 32 of our top Fruit Salad Recipes all in one place! Some are coated in a simple, sweet dressing while others are drenched in a rich and creamy cheesecake filling. There are even a few that incorporate fresh greens or veggies for a unique spin on the same ol’ dinner side dish. And don’t forget those vintage flavors that your mom or grandma made for every holiday. It’s all here, just waiting for you to pick your favorites!

Fruit Salad Recipes

I know I’ve collected quite a few recipes for fruit salad over the years. Turns out, that number has grown to well over 30. So maybe a few more than I thought.

Some are simple, combining fresh fruit with a light dressing to enhance the natural flavors. Others… well, you know how I love my cheesecake salads!!

There are also a few easy salad recipes with fruit and a homemade dressing, perfect for a quick lunch or a light dinner. Or if you just want something a little more special than the bagged mixes from the store.

Fruit salad is such a simple way to bring the rainbow to your table, make the most of what’s in season, and deliver stunning results with a few minutes of prep.

SIMPLE AND SWEET

Here’s where fruit really has a chance to shine! All that natural sweetness, made bolder with a simple dressing to tie it all together.

These easy fruit salad recipes get even better with a little time in the fridge, so they’re perfect for parties or having a BBQ side ready to go.

Orange Honey Rainbow Fruit Salad Recipe
All the best flavors, tied together with a sweet and tart citrus honey dressing. It’s a party for your senses and the perfect addition to a spring or summer table.

Summer Fruit Salad with Vanilla Dressing
This one always disappears first at potlucks! A sweet vanilla cinnamon dressing clings to every bite and the bowl is bursting with a literal rainbow of colors.

Best Ever Tropical Fruit Salad
Kiwi, pineapple, mango, mandarin oranges, and strawberries are drenched in a citrus poppyseed dressing, bringing a taste of vacation right to your kitchen.

Summer Berry Fruit Salad Recipe with Easy Dressing
I like to eat this one with cinnamon chips like a fruit salsa. It’s packed with berry flavor and gets juicier the longer it sits.

Mojito Fruit Salad
One of the best fruit salad recipes for cookouts and BBQs! The dressing pulls from a mojito cocktail, combining lime, mint, and honey to balance all that sweetness.

Summer Peach Salad with Honey Lime Dressing
This one’s a little more special, with sweet peaches and tart pomegranate arils stealing the show. The colors are incredibly vibrant, and it only takes about 10 minutes to put together.

Cantaloupe Fruit Bowl
Doesn’t get much easier than this! Scoop out the fruit with a melon baller, toss with grapes, banana slices, and lemon, then serve it in the hollowed-out rind.

VINTAGE RECIPES FOR FRUIT SALAD

Remember those dishes that always turned up at holidays and family celebrations? The ones that were kept tucked away in the family recipe book.

Turns out, the secret all along was cream cheese or Cool Whip. Sometimes both!

Pistachio Fluff Watergate Salad Recipe
Green fluff is one of my favorites, and it’s so easy to make. Crushed pineapple and marshmallows add texture, pecans add crunch, and pistachio pudding mix soaks up all the juice.

Snickers Apple Salad
Red and green apples, candy bar pieces, whipped cream, and plenty of caramel. It’s a Midwestern staple, and one of those easy fruit salad recipes that doubles as dessert!

Best Creamy Grape Salad
Sweet and creamy with plenty of crunch. Kick snacktime up a notch by swapping plain yogurt with a tangy cream cheese dressing.

Gigi’s Famous Apple Salad
Crisp apples and grapes meet soft bananas and marshmallows, tossed with Cool Whip for sweetness and fluffy goodness.

Strawberry Pineapple Ambrosia Salad
This vintage favorite is made even better by combining canned fruit with fresh slices. Cool, creamy, and super refreshing on a hot day.

Millionaire Cheesecake Salad
Watergate meets ambrosia in the best possible way! Sweet, tart, creamy, crunchy… it’s all there in one delicious bite.

CHEESECAKE SALADS

Listen. I know these are probably considered dessert. But most of it’s fruit, so I’m counting them as fruit salad recipes!

It’s such an easy way to transform a casual snack into something impressive and decadent.

Summer Berry Cheesecake Salad (5-Ingredient Recipe)
Fresh raspberries, blueberries, and strawberries are coated in a sweet and tangy cream cheese mixture. This one’s ready in minutes!

Hawaiian Cheesecake Salad
Tropical sweetness meets creamy, tangy cheesecake filling. Strawberries, pineapple, mandarins, kiwi, mango… the gang’s all here.

Strawberry Cheesecake Salad with Pretzels
Mix up a fluffy concoction with pudding and Jello mixes, then toss in fresh berries and candied pretzel pieces for crunch.

Lemon Berry Cheesecake Salad
One of the best fruit salad recipes for a decadent brunch. It’s ready in 10 minutes, can be chilled ahead of time, and the lemon cheesecake filling makes the whole thing bright.

Strawberry Banana Cheesecake Salad
Cheesecake pudding mix is the best way to amp up the flavor, transforming a simple bowl of fruit into a sweet delight.

Red White and Blue Cheesecake Salad
A must for any American holiday, delivering strawberry, banana, and blueberry flavor with pops of color to rival the fireworks.

Strawberry Lemonade Cheesecake Salad
This dreamy fruit salad tastes like strawberry lemon cheesecake meets a tart glass of pink lemonade. Ready to serve in just 15 minutes.

Double Dessert Flavor

Here’s where we pull out all the stops, using a fruit base to deliver all the flavor of favorite desserts without all the extra effort!

Banana Pudding Cheesecake Salad
All that classic dessert flavor without the time spent layering. Toss banana slices, vanilla wafer cookies, and marshmallows with a thick and creamy vanilla cheesecake filling.

Orange Dreamsicle Salad
This one tastes just like those ice cream bars we slurped down all summer. Light enough for a potluck side but sweet enough for dessert.

Pineapple Upside Down Cheesecake Salad
Who wants to bake when it’s hot outside?? Enjoy all the caramely, sticky-sweet goodness of this classic cake, no careful flipping necessary!

Banana Split Cheesecake Salad
Ice cream shop flavor meets tangy cheesecake sweetness. There’s still plenty of chocolate drizzle, but you won’t have to worry about this one melting too quickly.

Piña Colada Cheesecake Salad
Add buttery coconut rum flavor to cheesecake filling for a tropical twist. One of the easiest fruit salad recipes, and it feeds a crowd!

Cherry Pie Cheesecake Salad Recipe
This one combines two classic dessert flavors into one sweet treat! The texture is so light and fluffy, with bits of real fruit and crispy graham crackers in every bite.

Peach Cobbler Cheesecake Fruit Salad
Sweet, fresh peaches, crisp cobbler bits, and the silkiest coating… what’s not to love? Make extra of that topping because you’ll want it on yogurt and ice cream too!

EASY SALAD RECIPES WITH FRUIT

There’s just something about a crisp salad that rounds out a meal, and fruit is a great way to add a seasonal touch and mix things up.

Homemade dressings take it a step further, allowing you to really complement the flavors you’re already working with.

Cucumber Watermelon Salad Recipe with Feta
This one’s the best side for summer. Light, refreshing, perfectly balanced, and easy to throw together in a few minutes.

Arugula Salad with Lemon Vinaigrette
Bright and peppery with juicy strawberries, creamy avocado, and tangy feta. Pine nuts add crunch and the homemade citrus dressing ties it all together.

Best Spinach Strawberry Salad (Homemade Dressing)
One of my go-tos for adding a healthy dose of fruits and vegetables to the table. It’s got a little bit of everything, and you can slice up chicken or steak to make it a meal.

Grilled Peach Salad with Arugula
Peaches aren’t just for sweet dishes! Toss a couple on the grill with your mains, then slice them up and toss with greens, tomatoes, feta, and toasted walnuts.

Harvest Fall Salad with Honey Vinaigrette
Who says fruit salad recipes are for summer only? Toss apple slices and tender sweet potato over crisp greens with dried cranberries, feta, and a red wine dressing for balance.

Enjoy!

With love, from our simple kitchen to yours.

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Originally published May 2026

The post Fruit Salad Recipes appeared first on The Slow Roasted Italian.

Antipasto Salad + Video

Donna Elick — Wed, 13 May 2026 10:00:00 +0000

This Antipasto Salad is loaded in the best way possible. Tender cheese tortellini tossed in a punchy, garlicky Italian dressing, then packed with salty meats, briny olives, creamy Asiago, and bright little pops of tomato. It’s bold, tangy, and ridiculously satisfying. Every bite tastes like your favorite deli platter decided to become a full meal.

WHY YOU’LL LOVE ANTIPASTO PASTA SALAD

Feels like a full antipasto board… but easier and way more filling
The homemade dressing soaks right into the warm tortellini
Packed with flavor, texture, and a little bit of everything
Make-ahead friendly (and honestly better the next day)
Perfect for parties, potlucks, or just stocking the fridge

Antipasto Salad

This is one of those recipes I’ve been making forever. It just works.

You’ve got salty, creamy, tangy, a little sharp… all happening at once. And that dressing? Don’t skip tossing it with the warm pasta.

That’s where the magic starts. It soaks in, settles down, and suddenly everything tastes like it’s been hanging out together all day. Which it has.

I usually make this Italian antipasto salad ahead, stick it in the fridge, and forget about it until people start opening the door and asking what smells so good.

ANTIPASTO PASTA SALAD RECIPE VIDEO

Want to see how easy this comes together? Watch our quick recipe video 👇

INGREDIENT NOTES

Cheese Tortellini: This is the backbone. It makes the antipasto salad feel hearty and not just like a side dish. Fresh or frozen both work.
Genoa Salami: Slightly fatty and rich, which balances the tangy dressing. You can swap with soppressata if you like it a little spicier.
Smoked Turkey & Honey Ham: These keep things from getting too heavy. It’s a nice mix instead of going all-in on cured meats.
Manzanilla Olives: Green olives stuffed with pimentos. Swap for another green olive or extra black olives if needed.
Asiago Cheese: Sharp, a little nutty, and holds its shape well. Parmesan cubes can work in a pinch.
Marinated Artichoke Hearts: Don’t rinse them. That marinade adds extra flavor to the whole salad.
Red Wine Vinegar + Olive Oil: Classic, simple, and exactly what this kind of antipasta salad recipe needs. Nothing fancy.

VARIATIONS

All Italian Meats: Skip the turkey and ham, and use all salami, pepperoni, or capicola for a more traditional antipasto feel.

Mozzarella Swap: Use fresh mozzarella pearls instead of Asiago for a softer, milder bite.

Veggie-Heavy: Add cucumber, roasted red peppers, or even spinach for more freshness.

Spicy Version: Toss in sliced pepperoncini or banana peppers for extra tang and heat.

Pasta Swap: No tortellini? Use rotini or bowties, but you’ll lose a little of that richness.

Lower Salt Option: Cut back on olives or swap one variety for something milder.

Creamy Twist: Stir in a spoonful of mayo or a splash of cream for a slightly creamy dressing.

SERVING SUGGESTIONS

Pair antipasto salad with our Oven Baked Chicken Parmesan Recipe for a full Italian-style dinner.
Serve with skillet garlic bread or warm breadsticks to scoop up every last bit of dressing.
Add our Classic Italian Chopped Salad or Italian Caprese Salad if you’re feeding a crowd and want more Italian flavor options.
Works beautifully next to our Slow Cooker Italian Beef Sandwiches.
Or just serve antipasto pasta salad straight from the fridge… standing at the counter… no judgment.

ANTIPASTO SALAD RECIPE FAQ

Can I make this ahead of time?

Yes, and you should! Antipasto pasta salad gets better after a few hours, and is even better the next day.

If you’re concerned about the texture, prep everything the night before and store separately in the fridge. Toss together a few hours before serving and chill until then.

Do I have to use tortellini?

No, but it’s what makes this feel like a full meal instead of just a side.

Will it dry out in the fridge?

A little. Just toss it before serving and add a splash of olive oil or a little extra dressing if needed.

Can I skip the olives?

You can, but you’ll lose some of that classic antipasto flavor.

I learned early on that pasta salads live or die by when you add the dressing.

Cold pasta just kind of sits there and shrugs at you. Warm pasta? It drinks it in. That’s the difference.

And with something like this antipasto salad recipe, where you’ve got bold ingredients like salami, olives, and artichokes… You want that flavor running through everything, not just sitting on the outside.

I’ve brought versions of this Italian antipasto salad to more gatherings than I can count, and it’s always the same story… people take a small scoop first, then come back for a much bigger one.

DONNA’S PRO TIPS

Get meats and cheeses from the deli counter so you can have it cut to the right thickness.
Salt your pasta water well. It’s your first layer of flavor.
Drain the tortellini thoroughly so the dressing doesn’t get diluted.
Cut everything roughly the same size so you get a little of everything in each bite.
Add the cheese after the pasta cools slightly so it doesn’t get soft or greasy.
Taste before serving. Sometimes it just needs a pinch of salt or a splash of vinegar.
Don’t skip the chill time. This is where everything comes together.
Toss again before serving to redistribute the dressing.

TOOLS NEEDED

Large Pot: Big enough so the tortellini can cook evenly without sticking.
Colander: For draining the pasta well. You don’t want extra water watering down the dressing!
Large Mixing Bowl: You’ll build everything right in this, including the dressing.
Sharp Knife: Makes quick work of cubing meats and cheese cleanly.
Cutting Board: Preferably one with space… there’s a lot going on in this antipasto pasta salad recipe.
Whisk: For pulling that dressing together smoothly.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Pasta Salad Recipes

Tuscan Pasta Salad

Rotini Pasta Salad

Big Mac Pasta Salad

Ultimate Green Goddess Pasta Salad

👉 Snag your copy today and bring the heat to your summer table!

Buy the Ebook Now

TL;DR (Too Long, Didn’t Read) THE QUICK VERSION

Hearty antipasto pasta salad with tortellini, meats, cheese, and olives
Homemade zesty Italian dressing ties everything together
Toss dressing with warm pasta so it soaks in
Even better after chilling for a few hours or overnight
Balanced with salty, tangy, creamy, and fresh flavors
Easy to make ahead for parties or meal prep
Holds well in the fridge for several days
Big bowl, big flavor, zero fuss

Antipasto Salad

This Antipasto Salad combines deli meats, cheeses, veggies, and olives with tender bites of tortellini and a zippy Italian dressing.

Course Salad

Cuisine Italian

Method Stovetop

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 388cal

Author Donna Elick

Equipment

Ingredients

Salad

19 ounces frozen cheese tortellini
4 ounces Genoa salami, cut into ¼ to ½ inch cubes
4 ounces smoked turkey, cut into ¼ to ½ inch cubes
4 ounces honey ham, cut into ¼ to ½ inch cubes
4 ounces Asiago cheese, cut into ¼ to ½ inch cubes
8 ounces grape tomatoes, halved about 1 ½ cups,
1/4 medium red onion, thinly sliced (about ¼ cup)
1 cup marinated artichoke hearts, chopped
1/4 cup black olives, sliced
1/4 cup Manzanilla olives, sliced

Zesty Italian Dressing

3 cloves garlic, minced (about 1 tablespoon)
2 strips roasted red pepper, finely minced (about 2 tablespoons)
3 slices red onion, finely minced (about 2 tablespoons)
6 Manzanilla olives, finely minced
1 tablespoon dried Italian seasoning
1/2 teaspoon fresh ground black pepper
1/4 teaspoon red pepper flakes
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil

Instructions

MAKE DRESSING: In a large mixing bowl combine 3 cloves garlic, minced , 2 strips roasted red pepper, finely minced, 3 slices red onion, finely minced , 6 Manzanilla olives, finely minced, 1 tablespoon dried Italian seasoning, 1/2 teaspoon fresh ground black pepper, 1/4 teaspoon red pepper flakes, 1/4 cup red wine vinegar, and 1/4 cup extra virgin olive oil. Whisk until well combined.
COOK TORTELLINI: Bring a large pot of salted water to a boil. Add 19 ounces frozen cheese tortellini and cook according to package directions until tender, about 5 to 7 minutes. Drain well.
SEASON PASTA: Add the hot drained tortellini directly to the bowl with the dressing. Toss gently to coat so the pasta absorbs the flavor.
PREP MEATS AND CHEESE: While the pasta cooks, cut the salami, smoked turkey, honey ham, and Asiago cheese into ¼ to ½ inch cubes.
ADD MEATS: Add 4 ounces Genoa salami, cut into ¼ to ½ inch cubes, 4 ounces smoked turkey, cut into ¼ to ½ inch cubes, and 4 ounces honey ham, cut into ¼ to ½ inch cubes to the warm pasta and toss gently to combine.
ADD VEGETABLES: Add 8 ounces grape tomatoes, halved, 1/4 medium red onion, thinly sliced , 1 cup marinated artichoke hearts, chopped, 1/4 cup black olives, sliced, and 1/4 cup Manzanilla olives, sliced. Toss until evenly combined.
ADD CHEESE: Once the pasta has cooled slightly, add 4 ounces Asiago cheese, cut into ¼ to ½ inch cubes and gently stir.
CHILL: Cover and refrigerate for at least 1 hour, or up to overnight, to allow the flavors to blend.
SERVE: Toss lightly before serving and enjoy cold.

Video

Notes

Make-Ahead: This salad can be made up to 2 days ahead. The flavor improves as it chills.

Storage: Store in an airtight container in the refrigerator for up to 5 days.

Reheating: Not applicable. Serve chilled.

Freezing: Freezing is not recommended.

Ingredient Tip: Ask your deli counter to slice meats and cheese about ½ inch thick for easy cubing at home.

Nutrition

Originally published July 2015, updated and republished May 2026

The post Antipasto Salad + Video appeared first on The Slow Roasted Italian.

Arugula Salad Recipe

Donna Elick — Sun, 10 May 2026 10:00:00 +0000

This Arugula Salad Recipe has just the right mix for a simple dinner side. Bright, peppery, sweet, and just rich enough to feel like something special. Juicy strawberries, creamy avocado, salty feta, and toasted pine nuts all come together with a fresh lemon vinaigrette that’s light but full of flavor. It’s the best arugula salad recipe for lunches, sides, or a lighter meal. Crisp, balanced, and the kind of salad that actually makes you want another bite.

WHY YOU’LL LOVE THIS SIMPLE ARUGULA SALAD RECIPE

Fresh, vibrant flavors with the perfect balance
Sweet, salty, creamy, and crunchy in every bite
Quick to make… no cooking required
Light enough for a side, satisfying enough to stand alone
Beautiful on the table without trying too hard

Arugula Salad Recipe

There’s a moment with this salad — right after you toss it — when everything just comes together.

Fresh arugula has that peppery bite, the strawberries soften it, the feta adds that salty edge… and then the avocado smooths the whole thing out.

Nothing is fighting for attention. It all lands where it should.

And don’t skip the lemon zest in the dressing. It seems small, but it’s what gives it that fresh, clean finish instead of something heavier.

I make this recipe for arugula salad when I want something lighter while still feeling like I actually put a meal on the table. It’s simple… but it holds its own.

INGREDIENT NOTES

Baby Arugula: Peppery and tender. It gives this salad its signature bite.
Strawberries: Sweet and juicy, they balance the sharpness of the greens.
Red Onion: Slice it thin so it doesn’t overpower the salad.
Feta Cheese: Salty and creamy. Crumbled works best for even distribution.
Pine Nuts: Toasting brings out their buttery flavor. Don’t skip it!
Avocado: Brings richness and soft texture to this arugula salad recipe. Add this last to keep it fresh and prevent browning.
Lemon Dressing: A bright and tangy mixture of fresh citrus and oil, plus honey for sweetness, Dijon for tang, and garlic for depth.

VARIATIONS

Add Chicken: Top with grilled chicken to turn this into a full meal.

Swap Cheese: Use goat cheese instead of feta for a softer tang.

Bolder Dressing: Swap lemon vinaigrette with balsamic vinaigrette or poppyseed dressing.

Add Grains: Bulk up this simple arugula salad recipe with cooked quinoa or farro.

Nut Swap: Use sliced almonds or toasted walnuts instead of pine nuts.

Extra Fruit: Add blueberries or raspberries for more sweetness.

No Onion: Leave it out for a milder flavor.

SERVING SUGGESTIONS

Enjoy on its own with a hunk of crusty bread.
Serve with grilled steak or chicken for an easy meal.
Pair this arugula salad recipe with garlic butter shrimp pasta for something a little richer.
Serve alongside creamy Tuscan chicken for a balanced dinner.
Add it to a weekend or holiday spread with our classic Caesar salad.

BEST ARUGULA SALAD RECIPE FAQ

Can I make this ahead of time?

You can prep everything ahead, then store ingredients in separate containers in the fridge. Wait to add the avocado and dressing until just before serving.

Do I have to toast the pine nuts?

Technically, no. But it adds a lot of flavor and takes just a few minutes. Trust me, it’s worth the extra step!

Can I use bottled lemon juice?

Fresh is best here. It really makes a difference in terms of brightness and flavor.

Do I have to add strawberries?

The sweetness helps balance the other flavors, but there are plenty of arugula salad recipes without them. If strawberries simply aren’t your thing, try other seasonal fruits like peaches, cherries, or pears. Or swap in roasted sweet potato or butternut squash in the fall.

I’ve made a lot of arugula salad recipes with fruit over the years, and the biggest mistake is overdressing.

Arugula is delicate. It doesn’t need to be weighed down. You want just enough dressing to coat the leaves, but not soak them.

Balance matters more than anything here. Sweet, salty, sharp, creamy… if one thing takes over, the whole salad feels off.

It’s why I always start with less dressing, toss, then add more if it needs it.

The best arugula salad recipe should taste fresh. Not heavy.

DONNA’S PRO TIPS

Start with less dressing, then add more as needed.
Toast pine nuts until just golden. Watch closely as they burn easily.
Slice onion thinly so it blends into the salad
Add the avocado last and fold gently so the pieces don’t get smushed.
Use fresh lemon juice for the best flavor.
Serve immediately after dressing to keep the textures crisp.
Taste before serving and adjust salt or lemon.

TOOLS NEEDED

Large Mixing Bowl: Plenty of room to toss without crushing ingredients.
Mason Jar with Lid: Makes the dressing quick and easy and cuts down on dishes.
Knife and Cutting Board: For prepping the produce.
Measuring Spoons and Cups: Keeps the dressing balanced.
Salad Tongs: Gentle tossing keeps everything intact.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Salad Recipes

Panera Green Goddess Salad Copycat Recipe with Chicken

Italian Chopped Salad

Southwest Chopped Salad

Sweet Kale Salad (Costco Copycat)

TL;DR (Too Long, Didn’t Read) THE QUICK VERSION

Fresh, bright arugula salad with strawberries and feta
Lemon vinaigrette keeps it light and balanced
Sweet, salty, creamy, and crunchy in every bite
Don’t overdress — keep it light
Add avocado last to keep it fresh
Toasted pine nuts add big flavor
Best served immediately
Simple ingredients that just work together

Arugula Salad with Lemon Vinaigrette

Make this Arugula Salad Recipe for a twist on the same old salad with dinner. Bright lemon, peppery greens, sweet berries, and tangy feta.

Course Salad

Cuisine American

Method Mixed

Prep Time 10

Total Time 10

Servings

Calories 334cal

Author Donna Elick

Ingredients

Salad

5 ounces baby arugula about 5 cups
6 ounces strawberries, hulled and sliced (about 1 cup)
1/4 small red onion, thinly sliced (about ¼ cup)
2 ounces feta cheese, crumbled (about ½ cup)
1/4 cup toasted pine nuts
1 medium avocado, diced

Lemon Vinaigrette

1/4 cup extra virgin olive oil
2 1/2 tablespoons fresh lemon juice
2 teaspoons honey
1 teaspoon Dijon mustard
1/2 teaspoon lemon zest
1 very small garlic clove, minced (about ¼ teaspoon)
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper

Instructions

MAKE DRESSING: Add 1/4 cup extra virgin olive oil, 2 1/2 tablespoons fresh lemon juice, 2 teaspoons honey, 1 teaspoon Dijon mustard, 1/2 teaspoon lemon zest, 1 very small garlic clove, minced , 1/4 teaspoon kosher salt, and 1/8 teaspoon fresh ground black pepper to a mason jar. Seal tightly and shake for 20 seconds until well combined.
PREP SALAD: In a large bowl add5 ounces baby arugula, 6 ounces strawberries, hulled and sliced, 1/4 small red onion, thinly sliced , 2 ounces feta cheese, crumbled , and 1/4 cup toasted pine nuts.
TOSS SALAD: Pour about ¾ of the dressing over the salad and gently toss until evenly coated.
ADD AVOCADO: Top the salad with 1 medium avocado, diced and gently fold it in.
SERVE: Serve immediately with remaining dressing on the side.

Notes

Make-Ahead: The dressing can be made up to 1 week ahead and stored in the refrigerator. Toast pine nuts ahead of time if needed.

Storage: Store undressed salad in the refrigerator for up to 2 days. Once dressed, the salad is best served immediately.

Reheating: Not applicable. Serve chilled or at room temperature.

Freezing: Freezing is not recommended.

Ingredient Tip: Add the avocado just before serving to keep it fresh and prevent browning. A quick toss with a little lemon juice can help maintain color.

Nutrition

Originally published May 2026

The post Arugula Salad Recipe appeared first on The Slow Roasted Italian.

Broccoli Noodle Salad

Donna Elick — Wed, 06 May 2026 10:00:00 +0000

This Broccoli Noodle Salad is crisp, creamy, smoky, and just a little bit sharp from those cubes of cheddar. Tender pasta, slightly softened broccoli, salty bacon, and a bright, tangy dressing pull it all together, and the whole thing is a snap to make. It’s the kind of side dish that quietly steals attention… and somehow disappears faster than everything else on the table.

WHY YOU’LL LOVE THIS BROCCOLI PASTA SALAD RECIPE

Crisp, creamy, and full of texture
Bacon and cheddar make it feel a little indulgent
Quick to make with simple ingredients
Perfect for make-ahead and gatherings
Holds up well in the fridge

Broccoli Noodle Salad

There’s something about this one that people don’t expect.

It looks simple. Pasta, broccoli, a few mix-ins… nothing flashy. But then you take a bite, and suddenly it’s the thing everyone keeps going back for.

You’ve got that crisp broccoli, salty bacon, creamy dressing, little pops of cheddar… it hits all the right notes without trying too hard.

And that trick with the hot pasta? That’s what makes it work. Just enough to take the edge off the broccoli without losing that fresh bite.

I’ve brought this pasta broccoli salad with cheddar cheese and bacon to more gatherings than I can count. It never comes home the same way it left.

Love the bacon-veggie combo? Our Bacon Avocado Pasta Salad layers crispy bacon with buttery avocado for a creamy side dish!

INGREDIENT NOTES

Campanelle Pasta: Those curves and ridges hold onto the dressing really well, but rotini or shells work too.
Broccoli Crowns: Cut small so they soften slightly and mix evenly throughout.
Celery: Adds that fresh crunch that balances the creamy dressing.
Bacon: Cook until crisp so it holds texture in the broccoli cheddar pasta salad.
Cheddar Cheese: Mild cheddar keeps it approachable, but sharp works if you want more bite.
Lemon Juice: Brightens everything and keeps the dressing from feeling too heavy.

VARIATIONS

More Crunch: Add finely diced red onion for more bite.

Ranch Twist: Add a spoonful of ranch seasoning to the dressing.

Turkey Bacon: Use turkey bacon if you want a lighter option.

Extra Veggies: Toss in shredded carrots, cherry tomatoes, or olives.

Creamier Version: Double the dressing for a richer broccoli noodle salad.

Time-Saver: Buy pre-cut broccoli and trim smaller as needed.

SERVING SUGGESTIONS

Make this broccoli pasta salad recipe for potlucks, picnics, or backyard gatherings.
Serve alongside our Fully Loaded Tex-Mex Turkey Burger Sliders for an easy cookout plate.
Pair with our Grilled Chicken Marinade Recipe for a simple summer dinner.
Add broccoli and bacon pasta to a spread with a classic Caesar salad.
Serve it with pulled pork sandwiches for a hearty meal.

BROCCOLI CHEDDAR PASTA SALAD FAQ

Can I make this ahead of time?

Yes. Broccoli noodle salad actually tastes better after a few hours in the fridge. Just stir before serving.

Will the broccoli be too raw?

No. The hot pasta softens it just enough while keeping a slight crunch.

Can I use a different pasta?

Absolutely. Rotini, shells, cavatappi, or bowtie all work well in this broccoli pasta salad recipe.

Why is my pasta salad dry after chilling?

Pasta absorbs dressing as it sits. You can add a little more dressing before serving if needed.

I’ve learned over time that pasta salads are all about balance.

Too soft, and everything blends together. Too dry, and nobody goes back for seconds. This pasta broccoli salad with cheddar cheese lands right in the middle.

That step where the hot pasta hits the broccoli? That’s doing more than people think. It takes the raw edge off without losing that fresh bite.

You don’t have to blanch, you don’t have to overthink it. It just works.

And I always try a taste after it chills. Cold changes things. Sometimes it needs a little more salt or a squeeze of lemon to wake it back up.

DONNA’S PRO TIPS

Cut broccoli florets small so they soften evenly.
Don’t overcook the pasta. Keep it al dente since it’ll soften more with the dressing.
Let pasta cool slightly before adding cheese so the cubes don’t melt.
Cook the bacon extra crisp so it holds up in the salad.
Taste broccoli and bacon pasta after chilling and adjust seasoning if needed.
Stir before serving to redistribute dressing.
Add extra dressing if it feels dry after sitting. A great way to freshen up leftovers too!

TOOLS NEEDED

Large Pot: For cooking the pasta.
Colander: To drain pasta well.
Large Mixing Bowl: Enough room to toss everything evenly.
Medium Bowl: For whisking the dressing.
Knife and Cutting Board: For prepping all the mix-ins.

Enjoy!
With love, from our simple kitchen to yours.

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Other Easy Broccoli Recipes

Broccoli Mac and Cheese

Cheesy Chicken and Broccoli Casserole

Panera Broccoli Cheddar Soup Recipe

Best Ever Broccoli Salad

👉 Snag your copy today and bring the heat to your summer table!

Buy the Ebook Now

TL;DR (Too Long, Didn’t Read) THE QUICK VERSION

Creamy, crunchy pasta salad with bacon and cheddar
Hot pasta softens broccoli just enough
Balanced texture — not too soft, not too crunchy
Great for make-ahead and gatherings
Holds up well in the fridge for a few days
Pasta absorbs dressing, so adjust before serving
Easy to customize with extra veggies or cheese
Reliable, crowd-favorite side dish

Bacon Broccoli Pasta Salad

Broccoli Noodle Salad with cheddar and bacon will be the star of your barbecue! Deeply savory, full of texture, with a tangy Dijon dressing.

Course Side Dish

Cuisine American

Method Stovetop

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 553cal

Author Donna Elick

Equipment

Ingredients

Salad

16 ounces campanelle pasta
2 large broccoli crowns, cut into small florets about 12 ounces,
8 ounces applewood bacon, cooked and chopped
4 celery stalks, chopped (about 1 cup)
1 medium red bell pepper, seeded and chopped (about 1 cup)
8 ounces mild cheddar cheese, cubed (about 2 cups)

Dressing

1/2 cup mayonnaise
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice from ½ lemon
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/2 teaspoon granulated sugar

Instructions

COOK PASTA: Cook 16 ounces campanelle pasta according to package directions until al dente. Drain well.
PREP BROCCOLI: Place 2 large broccoli crowns, cut into small florets in a large mixing bowl.
SOFTEN BROCCOLI: Add the hot drained pasta directly over the broccoli. Let it sit for 5 to 10 minutes so the heat from the pasta slightly softens the broccoli.
ADD MIX-INS: Once the pasta has cooled slightly, add 8 ounces applewood bacon, cooked and chopped, 4 celery stalks, chopped , 1 medium red bell pepper, seeded and chopped , and 8 ounces mild cheddar cheese, cubed .
MAKE DRESSING: In a medium bowl whisk together 1/2 cup mayonnaise, 1/4 cup extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1/4 teaspoon kosher salt, 1/4 teaspoon fresh ground black pepper, and 1/2 teaspoon granulated sugar until smooth.
TOSS SALAD: Pour the dressing over the pasta mixture and gently toss until all ingredients are evenly coated.
CHILL OR SERVE: Serve immediately or refrigerate for at least 2 hours for best flavor.

Notes

Make-Ahead: This salad can be made up to 1 day ahead. Store covered in the refrigerator and stir before serving.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Not applicable. This salad is best served cold.

Freezing: Freezing is not recommended due to the mayonnaise-based dressing.

Dressing Tip: This recipe makes a lightly dressed salad. If you prefer a creamier salad, double the dressing.

Nutrition

Originally published August 2018. Updated and republished May 2026

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The post Broccoli Noodle Salad appeared first on The Slow Roasted Italian.

Classic Caesar Salad

Donna Elick — Sun, 03 May 2026 10:00:00 +0000

This Classic Caesar Salad with homemade dressing is crisp, creamy, and exactly what you want when you’re craving something simple that still feels a little special. The dressing is smooth and tangy with just the right bite of garlic and parmesan, coating every piece of romaine perfectly. Tossed with crunchy croutons and shaved cheese… it’s clean, classic, and hard to stop eating.

WHY YOU’LL LOVE THIS RECIPE FOR CLASSIC CAESAR SALAD

No cooking required, just mix and toss
Creamy, balanced dressing that actually clings
Simple ingredients, big flavor
Easy to prep ahead
Feels like a restaurant salad at home

Classic Caesar Salad

This is the kind of recipe I keep in my back pocket. No cooking. No fuss. Just a bowl, a whisk, and a few good ingredients.

And honestly… this classic Caesar salad dressing is the whole thing. It’s creamy, a little tangy, just enough garlic. Nothing overpowering. It just works.

Now, if you really want this salad to hit the way it should, make your own garlic herb croutons. It’s a small step, but it changes everything.

And one more thing: dry your lettuce. I know I keep saying it, but I mean it. Wet lettuce will ruin a perfectly good Caesar.

Keep it simple. Let the ingredients do their job. The payoff is there every time.

INGREDIENT NOTES

Mayonnaise: Keeps the dressing smooth and stable without dealing with raw eggs.
Lemon Juice: Fresh is best here. It brightens everything and balances the richness.
Dijon Mustard: Adds a subtle tang and helps emulsify the dressing.
Anchovy Paste: Optional, but it gives that classic Caesar depth. Not fishy, just savory.
Garlic: A fresh clove really matters here. Jarred minced garlic isn’t fine enough, and the flavor is more pungent.
Parmesan Cheese: Finely grated for the dressing so it blends smoothly, then shaved when topping for texture.
Romaine Lettuce: Crisp and sturdy… perfect for holding onto that creamy dressing.

VARIATIONS

Grilled Chicken Caesar: Add sliced grilled chicken to make it a full meal.

Shrimp Caesar: Top with grilled or sautéed shrimp.

Bacon Caesar: Crispy bacon pieces add a salty, smoky bite.

Extra Lemon: Add a little more lemon juice for a brighter dressing.

No Anchovy: Skip it and add a splash more Worcestershire instead.

Lighter Dressing: Use a little less mayo and add a splash of water or lemon juice.

SERVING SUGGESTIONS

Pair classic Caesar salad with our Chicken Parmesan or Baked Ziti for a cozy dinner.
Serve alongside our Sun-Dried Tomato Chicken Pasta for balance.
Add to a casual spread with our Baked Italian Sliders.
Serve with our Chicken Gnocchi Soup for a comforting meal.
Enjoy with simple Lemon Pasta for a light lunch or dinner.

CLASSIC CAESAR SALAD RECIPE FAQ

Do I need anchovy paste?

No, but it adds depth to any classic Caesar salad dressing recipe. You can skip it or replace it with extra Worcestershire if needed.

Can I make the dressing ahead of time?

Yes. Store it in an airtight container o(r jar) the fridge for up to 1 week. Whisk before using as it might separate.

Why is my dressing too thick?

It happens sometimes. Let it sit at room temp for a bit and then whisk, or add a tiny splash of lemon juice or water to loosen it up.

How do I keep classic Caesar salad fresh?

Store it undressed and toss everything right before serving. Also, be sure to dry the lettuce really well so it stays crisp instead of wilting.

I’ve made Caesar salads every which way over the years… raw egg, no egg, bottled dressing, homemade.

This easy yet classic Caesar salad recipe is the one I come back to. It’s reliable.

Using mayonnaise takes all the guesswork out of it. You still get that rich, creamy texture, but without worrying about emulsifying eggs or whether it’s going to break. It just comes together the way it should.

And the balance matters. Lemon, garlic, parmesan… none of it should take over.

When it’s right, you don’t notice one thing. You just keep eating.

DONNA’S PRO TIPS

Taste the dressing before tossing. Adjust salt, lemon, or garlic as needed
Always start with less dressing, then add more if it looks dry.
Toss gently so the lettuce stays crisp.
Use fresh parmesan for the best flavor. Grated for the dressing, shaved for the salad.
Chill the dressing slightly before using if you like it extra refreshing.
Add croutons right before serving so they stay crunchy.
Keep extra dressing on the side for serving.

TOOLS NEEDED

Medium Mixing Bowl: For whisking the classic Caesar salad dressing together.
Whisk: Helps create a smooth, creamy texture.
Large Salad Bowl: Gives you room to toss everything evenly.
Salad Tongs: Gentle tossing without crushing the lettuce.
Knife and Cutting Board: For prepping the romaine.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Salad Recipes

Italian Chopped Salad

BBQ Chicken Salad Recipe (Easy 25 Minute Meal)

Copycat Chick-fil-A Spicy Southwest Salad Recipe

Copycat Chick fil A Cobb Salad Recipe at Home

TL;DR (Too Long, Didn’t Read) THE QUICK VERSION

Quick, no-cook Caesar salad with homemade dressing
Mayo-based dressing is easy and reliable
Fresh lemon and parmesan balance the richness
Dry lettuce well — it makes a big difference
Toss lightly and don’t overdress
Anchovy adds depth but is optional
Dressing keeps for up to 1 week
Simple, classic, and always works

Classic Caesar Salad (Homemade Dressing)

Classic Caesar Salad is better when it’s from scratch. Crisp lettuce, shaved parmesan, creamy dressing, and crunchy homemade croutons.

Course Salad

Cuisine American

Method Mixed

Prep Time 15

Total Time 15

Servings

Calories 335cal

Author Donna Elick

Ingredients

Caesar Dressing

1/2 cup mayonnaise
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon anchovy paste optional
1 small garlic clove minced (about ½ teaspoon)
1/4 cup Parmesan cheese finely grated (about 1 ounce)
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper

Salad

1 large head romaine lettuce washed, dried, and chopped (about 6 cups)
1 1/2 to 2 cups homemade croutons LINK TO OUR RECIPE
1/2 cup Parmesan cheese shaved (about 2 ounces)

Instructions

MAKE DRESSING: In a medium bowl whisk together 1/2 cup mayonnaise, 2 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon anchovy paste, 1 small garlic clove, 1/4 cup Parmesan cheese, 1/4 teaspoon kosher salt, and 1/4 teaspoon fresh ground black pepper until smooth and creamy.
PREP LETTUCE: Place 1 large head romaine lettuce in a large bowl. Make sure the lettuce is completely dry for best results.
TOSS SALAD: Pour about ¾ of the dressing over the lettuce and toss gently until evenly coated.
ADD TOPPINGS: Top with 1 1/2 to 2 cups homemade croutons and 1/2 cup Parmesan cheese.
SERVE: Serve immediately with remaining dressing on the side.

Notes

Make-Ahead: The dressing can be made up to 1 week ahead and stored in the refrigerator.

Storage: Store undressed salad in the refrigerator for up to 3 days. Once dressed, the salad is best eaten within 1 day.

Reheating: Not applicable. Serve chilled.

Freezing: Freezing is not recommended.

Ingredient Tip: If the dressing thickens in the refrigerator, let it sit at room temperature for a few minutes and whisk before using.

Nutrition

Originally published May 2026

The post Classic Caesar Salad appeared first on The Slow Roasted Italian.

Best Salad Recipes (Easy, Healthy & Flavor-Packed Ideas)

Donna Elick — Fri, 01 May 2026 10:00:00 +0000

Salad recipes don’t have to feel like something you settle for. These easy salad recipes are packed with fresh ingredients, bold flavors, and satisfying textures that turn a simple bowl into something you actually crave.

From quick lunches to hearty dinners, these healthy salad recipes cover everything from light and fresh to rich and satisfying.

We’re not just tossing greens and calling it done. These are the kinds of salads you actually crave. The ones loaded with texture, bold toppings, and dressings that pull everything together.

This collection covers everything from chopped restaurant-style favorites to fresh fruit-forward bowls, creamy classics, and a few indulgent copycat salads that honestly eat like a full meal.

If you’ve ever wanted a salad that doesn’t feel like a compromise, you’ll find it here.

Whether you’re looking for a quick side or a full meal, there’s something here for every craving.

Chopped Salad Recipes

Chopped salads are all about balance. Every ingredient is cut small so you get a little bit of everything in each bite, and the dressing coats every piece perfectly.

Italian Chopped Salad

Every bite is loaded, salty meats, crisp lettuce, sharp cheese, and that tangy dressing that soaks into all the nooks and crannies. Nothing gets left behind here, it’s bold, punchy, and seriously satisfying.

Southwest Chopped Salad

Smoky, creamy, and packed with crunch, this salad brings just enough heat to keep things interesting. The mix of textures makes it feel hearty without weighing you down.

Copycat Salad Recipes

These copycat salad recipes bring your favorite restaurant flavors home, with bold ingredients and crave-worthy dressings in every bite.

Copycat Chick-fil-A Spicy Southwest Salad

Spicy, cool, crunchy, and creamy all in one bowl. The contrast is what makes this one stand out, every bite hits a little differently.

Chick-fil-A Market Salad Recipe

Fresh fruit, tender chicken, and clean, bright flavors throughout. It’s refreshing, but still filling enough to carry you through a full meal.

Copycat Chick-fil-A Cobb Salad

Rich, balanced, and built with all the classic components that just work. Creamy, crisp, and savory elements come together without overcomplicating anything.

Wendy’s Apple Pecan Salad with Chicken Copycat Recipe

Sweet apples, crunchy pecans, and juicy chicken layered over crisp greens. The balance of flavors keeps it light but still satisfying.

Panera Green Goddess Salad Copycat Recipe with Chicken

Bright herbs, tender chicken, and a dressing that brings everything to life. It’s fresh, vibrant, and surprisingly filling.

Quesadilla Explosion Salad (Chili’s Copycat Recipe)

Big, bold, and unapologetically indulgent. Crispy pieces, creamy dressing, and seasoned chicken make this feel closer to comfort food than a typical salad.

Sweet Kale Salad (Costco Copycat)

Tender kale meets crunchy bits and a lightly sweet dressing that clings to every leaf. It’s the kind of salad that starts fresh and somehow turns completely addictive after a few bites.

Olive Garden Salad (Copycat)

Crisp lettuce, briny olives, pepperoncini, and that signature tangy Italian dressing come together in a salad that’s simple but completely craveable. It’s the kind of bowl you keep reaching for without thinking twice.

Big Mac Salad Recipe

Savory, saucy, and loaded with familiar flavor, but lighter and fork-ready. You still get that craveable burger experience, just without the bun slowing you down. I mean it’s not technically a copycat, but why isn’t this on the menu???

Fresh & Fruity Salad Recipes

These are the salads I tend to make when the weather warms up or when I want something that feels a little brighter.

Sweet fruit paired with greens and a good dressing just works, especially when there’s something creamy or salty in the mix.

Strawberry Spinach Salad

Juicy berries, tender greens, and a dressing that ties sweet and tangy together. It’s light, but every bite still feels complete.

Grilled Peach Salad with Arugula

Warm, caramelized peaches melt into peppery arugula with creamy and crunchy layers tucked in. It hits sweet, savory, and slightly smoky all at once.

Harvest Fall Salad with Honey Vinaigrette

Crisp apples, sweet accents, and a tangy honey vinaigrette layer together with plenty of texture. It leans cozy, but still keeps that fresh, balanced feel.

Classic & Creamy Salad Recipes and More

These are the ones that show up at gatherings and disappear first. They’re creamy, a little nostalgic, and always crowd-pleasers.

Easy Pea Salad with Bacon

Cool, creamy, and dotted with salty bites of bacon. It’s simple, nostalgic, and somehow always one of the first things gone.

Best Ever Broccoli Salad Recipe with Bacon

Crunchy, creamy, and just a little smoky from the bacon. The dressing coats everything perfectly, making each bite rich without feeling heavy.

Sensational Seven Layer Salad Recipe

Layer after layer of texture, creamy, crisp, and savory all stacked together. It’s built for scooping and sharing, but don’t expect leftovers.

Burrata Caprese Salad Recipe

Creamy burrata spills into juicy tomatoes with every cut, creating a rich, silky bite. Simple ingredients, but the payoff is huge.

Classic Caesar Salad

Classic Caesar Salad with homemade dressing is crisp, creamy, and exactly what you want when you’re craving something simple that still feels a little special.

Arugula Salad

Arugula Salad Recipe has just the right mix for a simple dinner side. Bright, peppery, sweet, and just rich enough to feel like something special.

What Makes a Great Salad?

The best salad recipes come down to balance. You need something crisp, something creamy, something bright, and something savory.

When those elements work together, even simple ingredients turn into something memorable.

Salad Recipes FAQ

What are the most popular salad recipes?

Chopped salads, copycat favorites, and easy, healthy salad recipes are the most popular because they’re filling, flavorful, and versatile.

What makes a salad actually satisfying?

It comes down to balance. You need texture, protein, and enough fat and acid to carry flavor through the whole bowl.

Can salad be a full meal?

Yes, easily. Add protein, something crunchy, and a good dressing, and it stops feeling like a side.

What’s the best dressing ratio?

Start light. Toss, taste, and adjust. You can always add more, but you can’t take it out.

Donna’s Final Thoughts

We don’t treat salads like an afterthought around here.

If I’m making one, I want it to feel intentional. I want every bite to have something going on, crunch, creaminess, a little tang, something savory.

That balance is what turns a bowl of greens into something you actually look forward to eating.

I’ve made versions of these over and over, adjusting little things along the way, and it always comes back to the same idea.

Keep it simple, but make it count. Because once you get that right, salad stops being the “healthy option”… and starts being the one you actually want.

Enjoy!

With love, from our simple kitchen to yours.

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Originally published May 2026

The post Best Salad Recipes (Easy, Healthy & Flavor-Packed Ideas) appeared first on The Slow Roasted Italian.

Cucumber Tomato Salad (w/ Easy Dressing) + Video

Donna Elick — Wed, 29 Apr 2026 10:00:00 +0000

Cucumber Tomato Salad is the best of summer’s harvest. Cool, crisp cucumbers and juicy tomatoes tossed in a bright lemon dressing that wakes up every bite with just the right balance of tang and sweetness. Thin ribbons of red onion add a little bite, while the light poppy seed vinaigrette glides over every slice, coating the vegetables in a refreshing citrus finish. This tomato and cucumber salad is vibrant, crunchy, and wildly refreshing… the kind of summer salad that disappears fast at BBQs, picnics, and potluck tables.

WHY YOU’LL LOVE TOMATO AND CUCUMBER SALAD

Bright, refreshing summer salad
Ready in just 10 minutes
Light lemon dressing with a hint of sweetness
Perfect for BBQs, picnics, and potlucks
Great for make-ahead lunches

Cucumber Tomato Salad

This salad has become a staple around here.

It’s one of those recipes that’s so simple and so good that it shows up everywhere: backyard cookouts, potluck tables, and even weeknight lunches.

It’s also the very first recipe we make in Cooking Club.

The teens learn basic knife skills by slicing cucumbers, tomatoes, and onions, and by the time we’re done, they’ve created something fresh and delicious they’re actually proud of.

And the best part? They go home and make it again for their families.

In that first class, we pair this cucumber tomato salad recipe with our One Pot Cheesy Pasta and Sausage, which makes the perfect simple dinner. Something warm and hearty with a bright, fresh salad on the side.

Sometimes the simplest recipes are the ones people end up making the most just like this italian chopped salad.

Add Italian flair with our Caprese Salad recipe! With oven-roasted tomatoes and fresh mozzarella and basil, it’s truly a stunning dish!

If you love fresh Mediterranean flavors, our Baked Feta is always a crowd pleaser! Warm, creamy feta roasted with olive oil and herbs that works incredibly as a dip or crumbled over salads like this one!

CUCUMBER AND TOMATO SALAD RECIPE VIDEO

Want to see how easy this comes together? Watch our quick recipe video 👇

INGREDIENT NOTES

English Cucumbers: These work best because they have thinner skins and fewer seeds, which keeps the salad crisp instead of watery.
Grape Tomatoes: Naturally sweet and juicy, they balance the bright lemon dressing. Make sure to check out our grape tomato slicing hack.
Red Onion: Adds a little sharp bite and color contrast. Slice thinly so it blends into the tomato cucumber salad.
Fresh Lemon Juice: Provides the bright acidity that makes the entire salad taste fresh.
Poppy Seeds: Add subtle texture and visual interest to the dressing.

VARIATIONS

Feta Cucumber Salad: Top with crumbled feta cheese.

Mediterranean Version: Add olives and fresh oregano.

Creamy Dressing: Mix a spoonful of Greek yogurt into the dressing.

Herb Garden Salad: Add fresh dill or basil.

Spicy Version: Include thin slices of fresh jalapeño.

SERVING SUGGESTIONS

Perfect next to BBQ ribs or pulled pork.
Serve alongside grilled burgers or chicken.
Pair with One Pot Cheesy Pasta and Sausage for an easy dinner.
Add cucumber tomato salad to summer potluck spreads.
Great with sandwiches for lunch.

TOMATO CUCUMBER SALAD FAQ

Can I use regular cucumbers?

Yes, but you’ll want to peel them first. It’s also best to sprinkle them lightly with salt to help draw out some moisture, then rinse and pat dry before assembling the salad. Persian cucumbers are a better substitute for English cucumbers.

Do I have to add poppy seeds to the dressing?

Not at all! They add a nice crunch, but this cucumber and tomato salad recipe is just as delicious without them.

Can I make this ahead?

Slice the vegetables and store them in the fridge separately from the dressing. When it’s time to serve, shake the dressing to recombine and then toss with the salad.

The key to a great tomato cucumber salad is texture. English cucumbers stay crisp longer and don’t release as much water as standard cucumbers.

Adding the dressing right before serving keeps the vegetables fresh and crunchy, while a short chill lets the flavors blend together without making the salad soggy.

That balance of crisp vegetables and bright dressing is what makes this cucumber tomato salad recipe work so well with richer dishes.

DONNA’S PRO TIPS

Slice vegetables evenly for the best texture and bite.
Toss with dressing just before serving to prevent sogginess.
Use fresh lemon juice for the brightest flavor.
Chill cucumber tomato salad briefly before serving.
Taste and adjust salt if needed.

TOOLS NEEDED

Large Mixing Bowl: A clear one can double as a serving bowl.
Mason Jar: For shaking the lemon poppyseed dressing.
Sharp Chef’s Knife: A must for veggie prep.
Cutting Board: Something sturdy that won’t slide around on the counter.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Salad Recipes

Creamy Cucumber Salad

Cucumber Onion Salad with Vinegar

Antipasto Pasta Salad

Southwestern Chicken Salad with Spicy Ranch

👉 Snag your copy today and bring the heat to your summer table!

Buy the Ebook Now

TL;DR (Too Long, Didn’t Read) THE QUICK VERSION

Fresh cucumber tomato salad
Bright lemon poppy seed dressing
Ready in 10 minutes
Perfect for BBQs and potlucks
Great for lunch or easy dinners
Cooking club favorite
Simple, crisp, and refreshing

Cucumber Tomato Salad (w/ Easy Dressing)

This Cucumber Tomato Salad is tossed in a creamy lemon poppy seed dressing that's bright, tangy, and sweet. A Cooking Club favorite!

Course Salad

Cuisine American

Method Mixed

Prep Time 10

Total Time 10

Servings

Calories 92cal

Author Donna Elick

Equipment

chef's knife A sharp knife or mandolin is always a necessity when slicing cucumbers.
cutting board A high-quality cutting board comes in handy when prepping this salad.
mixing bowls Combine all of the ingredients for this salad in a large mixing bowl.

Ingredients

1/4 cup fresh lemon juice
2 tablespoons granulated sugar
2 tablespoons extra light olive oil
1/2 tablespoon poppy seeds
1/2 tablespoon Dijon mustard
1/2 teaspoon minced garlic about 1 clove
1/4 teaspoon kosher salt
1/4 teaspoon onion powder
2 English cucumbers, sliced into half coins (about 4 cups)
10 ounces grape tomatoes, halved (about 2 cups)
1/2 medium red onion, thinly sliced

Instructions

MAKE DRESSING: Add 1/4 cup fresh lemon juice, 2 tablespoons granulated sugar, 2 tablespoons extra light olive oil, 1/2 tablespoon poppy seeds, 1/2 tablespoon Dijon mustard, 1/2 teaspoon minced garlic, 1/4 teaspoon kosher salt, and 1/4 teaspoon onion powder to a mason jar. Seal the lid tightly and shake for about 20 seconds until the dressing is well combined.
ADD VEGETABLES: Add 2 English cucumbers, sliced into half coins , 10 ounces grape tomatoes, halved , and 1/2 medium red onion, thinly sliced to a large bowl.
TOSS SALAD: Pour dressing over vegetables when ready to serve. Toss gently until all of the vegetables are evenly coated with the dressing.
CHILL OR SERVE: Serve immediately or refrigerate until ready to serve.

Video

Notes

Make-Ahead: For the freshest texture, store the dressing and the vegetables in the refrigerator. Toss the vegetables with the dressing shortly before serving.

Storage: Store leftover salad in an airtight container in the refrigerator for up to 2 days.

Reheating: Not applicable. This salad is best served cold.

Ingredient Tip: English cucumbers work best because they have thinner skins and fewer seeds, which keeps the salad crisp and refreshing.

Nutrition

Originally published July 2016, updated and republished April 2026

The post Cucumber Tomato Salad (w/ Easy Dressing) + Video appeared first on The Slow Roasted Italian.