The Slow Roasted Italian

Greek Tortellini Salad + Video

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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Strawberry Ice Pops with Wild Berry Balsamic

Donna Elick — Tue, 26 May 2026 10:00:00 +0000

These gourmet Strawberry Ice Pops are like regular strawberry popsicles, but so much better! Featuring vibrant strawberries and a wild berry balsamic, they’re an elevated treat that adults and (adventurous) kids alike will love. Prepped in just 5 minutes!

Strawberry Ice Pops

Summertime calls for refreshing treats! Fresh fruit and ice pops are tied for number one in our book.

So, how do you take your favorites and combine them into one incredible treat?

It actually occurred to me when I was making the balsamic reductions for our Gourmet Caprese Burger. It was so amazing I was literally licking it off the spoon.

So, I had to make a second batch, and a third too! I could not stop eating it and drizzling it on everything. That’s when it hit me… this balsamic would be fantastic in desserts!!

I immediately thought of the classic strawberry balsamic combination and decided to make popsicles.

And so these gourmet strawberry ice pops were born!

The strawberries taste more vibrant, and the berry balsamic lends itself to this ice pop perfectly. With a special ingredient to really elevate the flavors, these are definitely my new favorites.

I’m sure you will love my homemade strawberry ice pops too!

Ingredient Notes and Substitutions

Fresh Strawberries – The base of our strawberry popsicles recipe! Fresh berries provide natural sweetness, juiciness, and a pop of red color.

Frozen can be used as well… but let them thaw slightly before blending for the best texture.
Sugar – To macerate the berries. Feel free to adjust the amount of sugar used if your strawberries are very sweet on their own.

Honey is my favorite sugar sub for popsicles. You need some sort of sweetener to prevent them from becoming too icy!
Balsamic Vinegar – Here’s where that gourmet touch comes in! I used Casa Rinaldi balsamic vinegar infused with wild forest berries and I can’t explain just how good it is.

If you can’t find that exact brand, just do your best to use a very good quality balsamic. Bonus points if it’s got berries in it!
Fresh Ground Black Pepper – You read that right! I incorporate some ground black pepper to add a subtle warmth and enhance the natural sweetness of the fruit.

Trust me, it works!!

Tips and Tricks to Make Perfect Gourmet Popsicles

Use the sweetest, ripest strawberries you can find.

Since this strawberry popsicles recipe relies on fresh strawberries for flavor, be sure to choose ripe, in-season berries for the best naturally sweet flavor.

If yours are on the tarter side, don’t hesitate to use more sugar to sweeten them up!

Let the berries macerate fully.

I know it’s difficult to be patient but don’t rush the process!

Letting the strawberries sit in sugar for at least 30-60 minutes helps draw out their natural juices — making them more flavorful and easier to blend!

If you can leave them for the full hour, go for it!

Customize the texture to suit your preferences.

If you want a smoother strawberry balsamic popsicle, blend the mixture longer until it’s silky.

For a chunkier, almost rustic look and feel, I’ll pulse just a few times so small pieces of strawberry remain.

Both will taste great, it just depends on what you like best!

Freeze for at least 12 hours.

The strawberry ice pops will begin to firm up after just a few hours in the freezer, but I like to leave them for 12 hours… 24 hours is even better!

They’ll have the best texture and won’t fall apart when you remove them from the molds.

Patience really is key when it comes to making gourmet popsicles from scratch!

Prep Ahead

Wash and hull the strawberries
Macerate the berries

Kitchen Tools You Will Need

Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
Blender – A high-powered blender is a must in every kitchen!
Ice Pop Mold – Silicone molds are ideal! This one comes with reusable sticks too.

Easy Ways to Customize Homemade Strawberry Ice Pops

Because the base of this strawberry popsicle recipe is fairly simple, it’s super easy to build on it!

For some extra fruit additions, you could add some whole or chopped strawberries to the popsicle molds before adding the blended mixture — it would add texture and look even more gourmet!

Swirl in some Greek yogurt or coconut cream for a fun creamy, marbled effect, or drizzle in some sweetened condensed milk to make them richer.

Chopped dark chocolate would pair so well with the berries and balsamic too! Fresh basil is another option, or try some mint to incorporate some refreshing herbal flavor.

Storing

Although these gourmet popsicles can technically be stored in the molds, it’s best to remove them as soon as they’re frozen solid.

I usually wrap each one in some parchment paper then store in a freezer-safe container.

Aim to enjoy them within the first 2-3 weeks for the best taste and texture!

Strawberry Popsicles Recipe FAQ

How do I keep my popsicles from being icy?

Make sure you’re using enough sugar or your sweetener of choice! It lowers the freezing point of the pops — meaning, the mixture freezes at a lower temperature.

This results in smaller, finer ice crystals that give the strawberry ice pops a smoother texture.

A little science lesson for ya!

Can I make these popsicles without balsamic vinegar?

Yes, but I really do encourage you to try it just once with the balsamic. It’s such a unique flavor and I promise you, it does work!!

Now, if you’re really against the vinegar, I do have another option. After giving it some thought, I think pomegranate molasses would give your homemade strawberry ice pops a similarly rich and fruity flavor.

How do I get the popsicles out of the molds without breaking them?

Leaving them in the freezer for the full 24 hours is a good start! Then, simply run warm water over the outside of the molds for 10-15 seconds until each strawberry balsamic popsicle comes out easily.

Be sure not to use hot water as you run the risk of melting them.

DONNA’S PRO TIPS

Taste your strawberries before you start — adjust sugar if needed
Don’t rush the macerating step… this is where the flavor builds
Leave a little space in the molds so they don’t overflow as they freeze
If your blender struggles, add a tablespoon of water to get it moving
Run warm water briefly over molds — not too long or they’ll melt fast
Store unmolded pops in a freezer bag so they don’t pick up freezer smells
For cleaner pops, wipe the tops of the molds before freezing

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

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Other Fruit Popsicle Recipes

Orange and Pineapple Popsicle Recipe (No Refined Sugar!)

Green Tickles: Kiwi Popsicles with Fresh Pineapple

Strawberry Kiwi Vitamin C Ice Pops

Berry Red White and Blue Popsicles

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

Fresh strawberries + balsamic = deeper, richer flavor
Quick prep, then freeze overnight
Macerating the berries makes a big difference
Slightly sweet, slightly tangy, very refreshing
Black pepper enhances flavor without adding heat
Easy to customize with herbs or other berries
Perfect warm-weather treat that isn’t overly sugary
Simple ingredients, surprisingly bold result

Strawberry Ice Pops with Wild Berry Balsamic

Learn how to make gourmet Strawberry Ice Pops with wild berry balsamic for a uniquely tasty summertime treat! Made with just 4 ingredients.

Course Dessert

Cuisine American

Method Freezer

Prep Time 5

Inactive Time 12

Total Time 12 5

Servings popsicles

Calories 31cal

Author Donna Elick

Ingredients

4 cups fresh strawberries, washed and hulled about 1 ½ pounds,
2 tablespoons granulated sugar
2 tablespoons balsamic vinegar wild berry balsamic preferred
1/8 teaspoon fresh ground black pepper

Instructions

MACERATE STRAWBERRIES: Place 4 cups fresh strawberries, washed and hulled in a medium bowl and sprinkle with 2 tablespoons granulated sugar. Toss to coat and let sit for 30 to 60 minutes until the strawberries release their juices.
BLEND MIXTURE: Add the strawberries and their juices to a blender. Add 2 tablespoons balsamic vinegar and 1/8 teaspoon fresh ground black pepper. Pulse until a slightly chunky puree forms.
FILL MOLDS: Pour the mixture evenly into popsicle molds, leaving about ¼ inch of space at the top.
INSERT STICKS: Cover the molds with lids or aluminum foil and insert popsicle sticks.
FREEZE: Freeze for at least 12 hours, or until completely frozen.
SERVE: Run warm water over the outside of the molds for about 10 seconds to release the popsicles. Serve immediately.

Notes

Make-Ahead: These popsicles can be made several days in advance and stored in the freezer until ready to serve.

Storage: Store popsicles in a freezer-safe container or bag for up to 2 weeks.

Freezing Tip: If the popsicles stick to the mold, run warm water over the outside for a few seconds to release them easily.

Ingredient Tip: Use ripe, sweet strawberries for the best flavor. If your berries are very sweet, you can reduce the sugar slightly.

Nutrition

Originally published July 2012, updated and republished May 2026

The post Strawberry Ice Pops with Wild Berry Balsamic appeared first on The Slow Roasted Italian.

Five Cheese Ziti Al Forno (Copycat Recipe)

Donna Elick — Mon, 25 May 2026 10:00:00 +0000

This Five Cheese Ziti al Forno is rich, creamy, cheesy comfort food at its absolute best… and yes, it tastes just like the Olive Garden favorite you order every time. Tender pasta coated in a velvety tomato cream sauce, layered with melty cheeses, and topped with a golden crust. It’s warm, hearty, and the kind of dish you can now make at home whenever the craving hits.

WHY YOU’LL LOVE 5 CHEESE ZITI

Tastes like the Olive Garden classic… no trip required
Creamy, cheesy, and packed with flavor
Perfect for feeding a crowd or family dinner
Make-ahead and freezer-friendly
That golden, crispy topping seals the deal

Five Cheese Ziti Al Forno

If you’ve ever ordered this at Olive Garden, you already know. You go in thinking you’ll try something different… and then you don’t.

Because this five cheese ziti al forno is the one.

So being able to make it at home? That’s a good situation to be in.

And honestly… this version holds up. Creamy, cheesy, that same rich sauce, that same baked top. You’re not missing anything.

If anything, you get to control it. More cheese, a little extra sauce, exactly how you like it.

No waiting. No ordering. Just straight to the good part.

INGREDIENT NOTES

Ziti Pasta: Holds the sauce perfectly, but penne works if needed.
Crushed Tomatoes + Tomato Paste: Builds a rich, deep base for the sauce.
Fresh Herbs (Basil & Oregano): Brightens the sauce and keeps it from tasting heavy.
Five Cheese Blend: Fontina (melty), mozzarella (stretchy), provolone (flavor), Parmesan (sharp), and ricotta (creamy).
Heavy Cream: Gives the sauce that signature creamy texture.
Panko Breadcrumbs: Gives you that golden, slightly crunchy topping

VARIATIONS

Add Sausage: Brown Italian sausage (mild or spicy) and mix it into the sauce for extra richness.

Spicy Version: Add red pepper flakes to the sauce for a little heat.

Chicken Add-In: Stir in cooked, diced chicken for a heartier dish.

Lighter Version: Use half-and-half instead of heavy cream. It’s less rich, but still good!

Extra Cheesy: Sprinkle even more mozzarella on top before baking 5 cheese ziti.

Gluten-Free: Use gluten-free pasta and breadcrumbs.

No Ricotta: Substitute with cottage cheese or leave it out for a different texture.

SERVING SUGGESTIONS

Add garlic bread or buttery breadsticks to the table to soak up every bit of sauce.
Pair five cheese ziti al forno with our Classic Italian Chopped Salad for balance.
Serve with roasted vegetables or a small bowl of minestrone on the side.
Perfect with a simple green salad and vinaigrette for a lighter meal.
Great for family dinners, holidays, or casual gatherings.

FIVE CHEESE ZITI FAQ

Can I make this ahead of time?

Yes, assemble five cheese ziti up to a day ahead and bake when ready.

Does this really taste like the Five Cheese Ziti al Forno at Olive Garden?

It’s very close. The combination of cheeses and the creamy tomato sauce is what makes this version match that classic flavor.

Can I freeze it?

Yes, but freeze before baking for best results. I like to transfer everything to a disposable foil pan: easy to store, and it can go straight in the oven from the freezer.

Do I have to use all five cheeses?

For the full flavor, yes. If you need to simplify, skip either the Fontina or the mozzarella (but not both).

Why use freshly grated cheese?

It melts smoother and gives a better texture. The flavor comes through better too.

Baked pasta, like the 5 Cheese Ziti al Forno at Olive Garden, is all about layers and balance.

Too much sauce and it gets loose. Not enough, and it dries out. The key is letting that sauce simmer long enough to build flavor before adding the cream and cheese.

And don’t rush the bake… that topping needs time to melt and turn golden so you get that contrast between creamy pasta and slightly crisp top.

That’s what makes this dish feel finished.

DONNA’S PRO TIPS

Salt your pasta water well. It’s your first layer of flavor!
Don’t overcook the pasta. Al dente is perfect since it will finish in the oven.
Let the sauce simmer fully so it develops depth.
Use freshly grated cheese for the best melt and texture.
Spread layers evenly so everything bakes consistently.
Let it sit for a few minutes before serving so it sets slightly. It’s easier to scoop this way too.
Broil five cheese ziti briefly at the end if you want an extra golden topping

TOOLS NEEDED

Large Skillet or Saucepan: For building the sauce.
Large Pot: To cook the pasta evenly.
Colander: For draining pasta well.
Mixing Bowl: For combining the cheese mixture.
9×13 Baking Dish: Perfect for layering 5 cheese ziti and even baking.
Wooden Spoon or Spatula: For mixing everything together.

Enjoy!

With love, from our simple kitchen to yours.

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Five Cheese Ziti al Forno (Copycat Recipe)

Five Cheese Ziti al Forno is the ultimate in creamy, cheesy, home-cooked goodness. Skip takeout and make this copycat Olive Garden recipe!

Course Main

Cuisine Italian

Method Oven, Stovetop

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 569cal

Author Donna Elick

Ingredients

1 tablespoon extra virgin olive oil divided
1/2 medium white onion, diced (about ½ cup)
4 cloves garlic minced (about 1 tablespoon)
28 ounces crushed tomatoes
1 tablespoon fresh oregano, minced
1 tablespoon fresh basil, minced
6 tablespoons tomato paste
1 cup water
2 bay leaves
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon granulated sugar
1 pound ziti pasta

Cheese Mixture

4 ounces fontina cheese, grated (about 1 cup)
4 ounces Parmesan cheese, grated (about 1 cup)
4 ounces provolone cheese, grated (about 1 cup)
4 ounces mozzarella cheese, grated (about 1 cup)
1 cup whole ricotta cheese
1 cup heavy cream

Topping

1/2 cup panko breadcrumbs
2 tablespoons extra virgin olive oil
1 cup reserved cheese mixture
Chopped fresh Italian parsley for garnish

Instructions

PREHEAT AND PREP: Preheat the oven to 350°F.
COOK AROMATICS: Heat 1 tablespoon extra virgin olive oil in a large skillet over medium heat. Add 1/2 medium white onion, diced and cook for 4 to 5 minutes until soft and translucent. Add 4 cloves garlic and cook for 1 minute until fragrant.
MAKE SAUCE: Add 28 ounces crushed tomatoes, 1 tablespoon fresh oregano, minced, 1 tablespoon fresh basil, minced, 6 tablespoons tomato paste, 1 cup water, 2 bay leaves, 1/2 teaspoon kosher salt, 1/2 teaspoon fresh ground black pepper, and 1/2 teaspoon granulated sugar. Stir to combine and bring to a simmer. Cover and simmer over low heat for 30 to 40 minutes.
COOK PASTA: During the last 10 minutes of sauce cooking, bring a large pot of salted water to a boil. Add 1 pound ziti pasta and cook until just al dente, about 8 to 10 minutes. Drain well.
MAKE CHEESE MIXTURE: In a large bowl combine 4 ounces fontina cheese, grated , 4 ounces Parmesan cheese, grated , 4 ounces provolone cheese, grated , and 4 ounces mozzarella cheese, grated . Toss to combine.
FINISH SAUCE: Remove the bay leaves from the sauce. Stir in 1 cup whole ricotta cheese, ½ cup of the cheese mixture, and 1 cup heavy cream. Cook over low heat, stirring until smooth and creamy.
COMBINE PASTA: Add the cooked ziti to the sauce and stir until evenly coated.
ASSEMBLE: Spread half of the pasta into a 9 x 13 inch baking dish. Sprinkle ½ cup cheese mixture over the pasta. Add the remaining pasta on top.
MAKE TOPPING: In a small bowl combine 1/2 cup panko breadcrumbs, 1 cup reserved cheese mixture, and 2 tablespoons extra virgin olive oil. Sprinkle evenly over the pasta.
BAKE: Bake uncovered for 20 minutes until the topping is melted and lightly golden.
SERVE: Garnish with Chopped fresh Italian parsley for garnish and serve warm.

Video

Notes

Make-Ahead: Assemble the dish up to 1 day ahead. Cover and refrigerate. Bake just before serving.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat in a 325°F oven for 15 to 20 minutes or microwave in 1-minute intervals until heated through.

Freezing: Freeze assembled, unbaked pasta for up to 2 months. Thaw overnight in the refrigerator before baking.

Ingredient Tip: Use freshly grated cheese for the best melting and creamy texture.

Nutrition

Originally published October 2021, updated and republished May 2026

The post Five Cheese Ziti Al Forno (Copycat Recipe) appeared first on The Slow Roasted Italian.

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

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

Homemade Popsicles

Donna Elick — Fri, 22 May 2026 10:00:00 +0000

Nothing says summertime like Homemade Popsicles, and we did all the trial-and-error so you won’t have to! From classic fruit combos to creamy yogurt ice pops (and even a coffee-fueled treat!), we’ve rounded up over 10 of our best popsicle recipes all in one place. We’ll also cover my top tips for success and the secret ingredients for soft, biteable pops.

Homemade Popsicles

While we’re big fans of no churn ice cream recipes around here, sometimes you just want something light, simple, and extra fruity.

I’ve narrowed down our absolute favorite flavors and pulled together all the tips I’ve gathered over the years so you can make the best homemade popsicles in a few easy steps.

There’s classic strawberry, tropical twists, creamy yogurt pops, and even a caffeine-fueled option for a quick energy boost!

And the best part? Most of these recipes are made with 5 ingredients or less… and are simple enough that the kids can help too.

What You’ll Need

Ice Pop Molds: Any kind will work! The silicone ones make removal easy and are great for beginners.
Food-Safe Popsicle Sticks: Only if your mold doesn’t come with reusable ones!
Aluminum Foil: Keeps the mold covered and helps hold the sticks in place.
Small Tray or Plate: For stability. It’s easier to slide the homemade popsicles in and out of the freezer, plus it keeps things level.
Blender: Easiest way to combine ingredients or break down fruit fibers.

Tips for Making the Best Popsicles at Home

Don’t overblend. This will add too much air to the mixture and make it frothy. If it happens, let the mixture sit for a few minutes before pouring.
Give it a taste test. You may need to add a little extra sweetener depending on how tart the fruit or yogurt is.
Less is more. Liquid expands a little when frozen, so don’t overfill the molds. Leave a little space at the top so they expand top to bottom instead of bulging outwards.
Wait at least 4 hours… but longer is better. I typically make mine the night before so they’re ready by afternoon or dessert.
Make removal easier by running the molds under warm water for 10-15 seconds. Gently wiggle the frozen popsicles back and forth to release them without yanking out the stick.

Our Best Popsicle Recipes

Sassy and I did a lot of experimenting over the years, and these are the flavors we came back to time and time again.

Most are made with just a few ingredients and only take a few minutes to prep. Truly, the hardest part is waiting for them to freeze!

Blueberry Popsicles (With Yogurt)

Plump, juicy berries meet vanilla Greek yogurt for a tangy and sweet treat that’s packed with protein and vitamins too. Only 3 ingredients!

Lemon Raspberry Popsicle Recipe

Cool and refreshing like a glass of lemonade, but with a creamy twist! Each popsicle is dotted with fresh berries and bursting with fresh-squeezed citrus flavor.

Berry Red White and Blue Popsicles

Hands down the best popsicles for 4th of July, though it doesn’t stop me from making them all summer long! Raspberries and blueberries add color while sweet vanilla-flavored yogurt adds a creamy protein boost.

Tropical Popsicles (Raspberry, Mango, Pineapple & Kiwi!)

Nothing but fresh fruit and a touch of honey here! These are the best popsicles for a sugar-free treat that’s still sweet and summery. And with those eye-catching colors? Guaranteed smiles.

Scrumptious Strawberry Banana Popsicle Recipe

Transform your favorite morning smoothie into an after-dinner snack. Yogurt and banana make these extra creamy without drowning out the bold berry flavor.

Orange and Pineapple Popsicle Recipe

A delicious blend of fresh pineapple and oranges, plus a touch of lime juice to wake it all up and honey for sweetness. Proof that you can make the best homemade popsicles without refined sugar that are still sweet enough to eat!

Sublime Strawberry Popsicles

It doesn’t get much simpler than this… loads of fresh strawberries, a touch of lemon, and sugar for sweetness and a soft texture. The riper the berries, the better the batch!

Green Tickles: Kiwi Pineapple Popsicles

Sassy was positively obsessed with these as a toddler, which is where the name came from. They’re the perfect balance of sweet and tart, made with fresh fruit and a little honey. That’s it!

Strawberry Lime Yogurt Popsicles

Not a fan of lemon? Lime juice is the perfect tart balance to ripe, fresh strawberries without overwhelming the flavor. Add some yogurt, and you’ve got a creamy treat with just the right amount of sweetness.

Rocket Pops (Coffee Fueled Popsicles)

The best afternoon pick-me-up… that’s also cheaper than a Starbucks run. And when it’s blazing outside before you’re even out of bed, you can cool down with one of these coffee and creamer popsicles instead of your usual mug!

Gourmet Strawberry Balsamic Popsicles

Sweet, sun-ripened berries get a boost from tangy balsamic and a tiny hint of black pepper that makes everything taste deeper and richer. Trust me… it works!

Frozen Popsicles FAQ

Do I have to use a blender?

It’s really helpful, especially for evenly combining flavors or breaking down more fibrous fruits like pineapple. And I’d say it’s a must for frozen fruit!

But if all you need to do is mix juice with yogurt or drop berries into a mold, then you’re fine with a mixing bowl. Our lemon raspberry yogurt popsicles are a great example of this.

How do you make homemade popsicles soft and biteable?

Sugar, fruit fibers, and fat (from the yogurt) keep the water molecules from freezing into solid ice. The result is a creamier, biteable texture!

I find that using honey really helps with a softer texture, so that’s my go-to sweetener.

Can I make these without fruit or yogurt?

You bet! Grab a bottle of your favorite lemonade or juice, pour it into molds, and freeze for the easiest version. The texture will be icier but still delicious.

What’s the best way to store frozen popsicles?

Once solid, run the popsicle mold under warm water, moving and rotating so the ice pops don’t melt. Remove all of them at the same time, then wrap individually in plastic wrap or a square of parchment paper and stack them in a zip-top freezer bag. This makes it easier to grab and go!

Donna’s Final Thoughts

There you have it! The sweetest way to make the most of ripe, summer fruits and give yourself a tasty afternoon project to boot.

Homemade popsicles are also a great way to use up the last of what’s in the fridge or on the counter, reducing food waste and encouraging each of us to think outside the box.

Enjoy!

With love, from our simple kitchen to yours.

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Originally published June 2013, updated and republished May 2026

The post Homemade Popsicles appeared first on The Slow Roasted Italian.

KFC Famous Bowl (Copycat Recipe)

Donna Elick — Thu, 21 May 2026 10:00:00 +0000

Creamy mashed potatoes, sweet corn, crispy golden chicken, melty cheddar, and rich brown gravy all piled into one bowl… the KFC Famous Bowl is comfort food at its absolute best. Every bite is soft, crunchy, cheesy, and savory all at once. Messy in the best way. Cozy, filling, and exactly what you want when nothing else sounds good. And easy to make at home!

WHY YOU’LL LOVE THIS KFC FAMOUS BOWL RECIPE

All your comfort food favorites layered in one bowl
Crispy chicken + creamy potatoes = perfect contrast
That gravy ties everything together (don’t be shy with it)
Better than the original… and you control every part
Great for feeding a hungry crowd

KFC Famous Bowl

We used to grab these on busy nights… no thinking, just comfort in a bowl. Then the restaurant near me closed.

Turns out, making a KFC mashed potato bowl at home is not only doable… it’s even better.

The chicken is actually crispy. The potatoes are how you like them. And the gravy? You can be generous.

Don’t rush the layering. Hot potatoes first, then cheese so it melts right in. After that, pile it up.

A KFC bowl is not supposed to be neat. It’s supposed to be good. And this one… it really is.

INGREDIENT NOTES

Chicken Breast: Cut into even pieces so everything cooks at the same time. You can use boneless skinless chicken thighs for richer flavor.
Panko Bread Crumbs: This is where that extra crunch comes from. Don’t swap for regular breadcrumbs if you can help it.
Egg Whites: Lighter coating = crispier finish. Whole eggs work, but the coating will be slightly heavier.
Mashed Potatoes: Use our KFC mashed potato recipe or premade (heated up) for a shortcut. Just make sure they’re hot and creamy before building.
Brown Gravy: The flavor backbone of the whole KFC famous bowl. Go rich, not thin. Our copycat KFC gravy recipe is perfect for this.
Cheddar Cheese: Melts into the potatoes and adds that extra comfort factor. You could use Colby Jack if you like too.

VARIATIONS

Spicy Chicken: Add cayenne or hot sauce to the flour mixture.

Air Fryer Version: Spray breaded chicken with a little oil and air fry until crispy.

Extra Cheesy: Double the cheese and mix some directly into the potatoes.

BBQ Drizzle: Add a little BBQ sauce on top for sweet-smoky flavor.

Gravy Switch: Use country gravy instead of brown gravy for a different vibe.

Buffalo Style: Toss crispy chicken in buffalo sauce before adding it to the bowl.

Vegetarian Bowl: Swap the fried chicken for black beans or sautéed mushrooms.

Loaded Bowl: Add bacon bits or green onion on top.

QUICK DINNER SHORTCUT

Short on time? You can use prepared or convenient ingredients to create a dinner with the same components as this KFC bowl recipe. Here are some suggestions:

Frozen chicken nuggets (I may or may not have used dino nuggets from time to time!)
Mashed potato flakes or heat-and-eat refrigerated mashed potatoes
Canned corn
Prepared gravy, or whip up a gravy packet

SERVING SUGGESTIONS

Add our KFC Mac and Cheese for a full comfort meal.
Serve with biscuits or cornbread to scoop up every last bite.
Pair this KFC Famous Bowl recipe with a mixed green salad to balance the richness.
A side of cole slaw gives a cool, crunchy contrast.
Keep extra gravy on the table… you’ll want it!

FAMOUS BOWL KFC FAQ

Can I use frozen chicken?

Yes! Chicken strips, nuggets, or breaded bites are a great shortcut for making a famous bowl like KFC, especially on busy nights.

How do I keep the chicken crispy?

Don’t cover it while it sits. And reheat it in the oven or air fryer… not the microwave.

Can I use grilled chicken instead of fried?

You bet! I still recommend seasoning with the same spice blend, but rub it into the chicken instead of mixing it into the flour.

If it’s the oil you’re concerned about, bread the nuggets the same way and toss them in the air fryer (crispiest results) or the oven.

Can I make this KFC bowl recipe ahead?

Yes. Prep everything ahead, but fry the chicken fresh for the best texture.

This one brings back memories… those quick dinners where everyone was happy and nobody complained.

The biggest thing I’ve learned about making a KFC famous bowl at home? Temperature matters. If your oil isn’t hot enough, the coating won’t crisp. It just soaks up oil and gets heavy.

And when you build the bowl, everything should be hot. Not warm. Hot. That’s how the cheese melts properly and the gravy soaks in just enough.

It’s simple food, but the little details make it feel like something special.

DONNA’S PRO TIPS

Fry in small batches so the oil temperature doesn’t drop.
Press the coating onto the chicken so it sticks well.
Let fried chicken rest briefly before adding it to each KFC mashed potato bowl.
Heat the gravy until steaming so it melts the cheese properly.
Don’t skip the double dredge. That’s where the crunch comes from!
Taste your potatoes before serving and adjust salt if needed.
Serve immediately for the best texture contrast.
Keep extra gravy warm… for when you go back for seconds.

TOOLS NEEDED

Dutch Oven or Heavy Pot: Keeps oil temperature steady for frying.
Thermometer: Helps you hold that 350°F sweet spot.
Shallow Bowls: For setting up your breading station.
Tongs or Slotted Spoon: For safely frying and removing chicken.
Paper Towels: For draining and keeping things crisp.

Enjoy!

With love, from our simple kitchen to yours.

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Other Fabulous Copycat Chicken Recipes

Copycat Chipotle Chicken

Alice Springs Chicken Recipe (Outback Copycat)

Chicken Piccata Cheesecake Factory Copycat

Cracker Barrel Chicken and Dumplings

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

Get the Ebook

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

Classic comfort food layered into one bowl
Crispy chicken + creamy potatoes + gravy = everything
Double dredge makes the chicken extra crunchy
Keep all components hot for best results
Panko gives better texture than regular breadcrumbs
Build in layers so cheese melts properly
Fry fresh for best crunch
Messy, cozy, and completely worth it

KFC Famous Bowl (Copycat Recipe)

This KFC Famous Bowl copycat features the same crispy fried popcorn chicken, potatoes, brown gravy, corn, and cheese you know and love!

Course Main

Cuisine American

Method Stovetop

Prep Time 30

Cook Time 20

Total Time 50

Servings people

Calories 1139cal

Author Donna Elick

Equipment

Ingredients

12 ounces boneless skinless chicken breast cut into bite-size pieces
1 cup all-purpose flour
1 teaspoon paprika
1/2 teaspoon onion powder
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
4 large egg whites
2 cups panko bread crumbs
4 cups vegetable oil or shortening for frying
2 cups KFC mashed potatoes, prepared
1 cup cheddar cheese, shredded (about 4 ounces)
1/2 cup corn kernels, cooked
2 cups KFC brown gravy, prepared

Instructions

HEAT OIL: Add 4 cups vegetable oil or shortening to a heavy-bottomed pot or Dutch oven, filling at least 2 inches deep. Heat over medium-high heat until the oil reaches 350°F and shimmers slightly.
SET UP BREADING: In one shallow bowl, combine 1 cup all-purpose flour, 1 teaspoon paprika, 1/2 teaspoon onion powder, 1 teaspoon kosher salt, and 1 teaspoon fresh ground black pepper. In a second bowl, whisk 4 large egg whites until frothy and slightly foamy. Add 2 cups panko bread crumbs to a third bowl.
BREAD CHICKEN: Coat each piece of 12 ounces boneless skinless chicken breast in the flour mixture, then dip into the egg whites, back into the flour, again into the egg whites, and finally into the panko bread crumbs. Press gently so the coating sticks and fully covers each piece.
FRY CHICKEN: Add a few breaded chicken pieces to the hot oil without overcrowding. Fry for 3 to 4 minutes, turning once, until the coating is deep golden brown, crisp, and audibly crunchy. The internal temperature should reach 165°F and the juices should run clear. Transfer to a paper towel-lined plate.
WARM COMPONENTS: Heat 2 cups KFC mashed potatoes, prepared, 1/2 cup corn kernels, cooked, and 2 cups KFC brown gravy, prepared until hot and steaming.
BUILD BOWLS: Divide the hot mashed potatoes evenly between 4 bowls. Sprinkle each with ¼ cup of 1 cup cheddar cheese, shredded and let it begin to melt from the heat.
ADD TOPPINGS: Top each bowl with crispy chicken pieces and a spoonful of warm corn.
FINISH AND SERVE: Spoon warm gravy over each bowl until the cheese is melted and the layers are coated. Serve immediately while hot, creamy, and crisp.

Notes

Make-Ahead: Prepare mashed potatoes, gravy, and corn up to 2 days ahead. Fry chicken fresh for best crunch.

Storage: Store components separately in airtight containers in the refrigerator for up to 3 days.

Reheating: Reheat potatoes, corn, and gravy until hot and steaming. Reheat chicken in a 375°F oven for 8 to 10 minutes until crisp and heated through.

Freezing: Freeze cooked chicken for up to 2 months. Reheat from frozen in the oven until hot and crispy.

Ingredient Notes: Chicken tenders are an easy shortcut for evenly sized pieces. Egg whites create a lighter, crispier coating, but whole eggs can be used if needed.

Nutrition

Originally published September 2022, updated and republished May 2026

The post KFC Famous Bowl (Copycat Recipe) appeared first on The Slow Roasted Italian.

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!

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

The post Cowboy Pasta Salad appeared first on The Slow Roasted Italian.

Lil Texas BBQ Sliders

Donna Elick — Tue, 19 May 2026 10:00:00 +0000

These BBQ Sliders are packed with spicy, smoky Texas flavor inside and out! Coat beef patties with a homemade spice rub, then slather on plenty of sauce while they’re on the grill. Don’t let the size fool you… these mini burgers are super satisfying! Perfect for a simple summer meal or your next weekend cookout, this is one recipe you’ll reach for again and again!!

BBQ Sliders

As soon as Memorial Day hits, it’s time to bust out all your favorite recipes for the grill — especially burgers!

A long time ago, I was flipping through an old Food Network Magazine featuring some of Bobby Flay’s creations. I came across his Dallas Burger, featuring a spice rubbed patty covered in BBQ sauce, and it served as inspiration for these BBQ beef sliders.

No matter how many new and unique burger recipes I come up with, we always come back to this simple yet total flavor bomb of a bite!

It all starts with a homemade spice rub and my signature barbecue sauce, packing plenty of sweet heat and smoky, Texas-sized flavor.

Trust me, these barbecue sliders are absolutely delicious, and you’ll be counting down the days when you can have them again!

Ingredient Notes and Substitutions

Ground Beef – An 85/15 blend is my favorite for burgers, leaving just enough fat for flavor and moisture without making them too greasy.
Lil Texas Spice Rub – Get your spice cabinets ready, because you’ll need an armful of jars!

Start with ancho, New Mexico, and chipotle chile powder to build a layered and complex base of heat. Mix in paprika, dried oregano, ground coriander, and cumin to round out the flavors.

Then comes the special ingredient: chile de arbol! It’s extra spicy but a welcome break from the usual cayenne — though you can use cayenne if needed.

Finish off the blend with kosher salt and freshly ground pepper. The recipe makes more than you’ll need, so save the rest in the pantry for another time.
Barbecue Sauce – Because there’s plenty of heat in the beef patties, you don’t need much here.

I usually stick with my signature sauce, but you’re welcome to try my Jack Daniels version for more kick. Or grab your favorite from the store!
Monterey Jack Cheese – Super melty with mild flavor, it’s the perfect addition to BBQ beef sliders that won’t compete with the spices.
Dill Pickles – Pickle chips are just the right size for the smaller patties, but you can get away with sandwich slices cut into halves or thirds.
Slider Buns – I happened to have a package of frozen dinner rolls in the freezer (I use them all the time for my bomb recipes), so I brushed them with egg wash and sprinkled on sesame seeds before baking. They made the perfect buns!

To save time, grab a package of mini buns from the store instead.

Tips and Tricks to Make Perfect Barbecue Sliders

Add the spice mix to the outside of the patties.

Instead of mixing the spices into the beef, use them as a dry rub for maximum flavor and to help with the char on your BBQ sliders.

The heat from the grill will toast the ground peppers especially, bringing out even more of their heat.

Let the ground beef patties sit for about 10 minutes after coating them with the spice blend before tossing them on the grill.

Brush both sides with sauce.

Cook the patties on one side first, then flip and brush with some of the BBQ sauce.

Once they’re cooked through, flip them sauce-side down onto a grill tray and brush more sauce on top so it’s coating both sides.

Now’s the time to add the cheese! It’ll melt perfectly as the burgers rest.

Toast the buns on the grill too.

It adds texture and keeps the buns from absorbing all that sauce, preventing your barbecue beef sliders from becoming soggy.

They’re extra yummy when you brush them with butter first!

Prep Ahead

Mix spice rub
Slice cheese

What You’ll Need for This Recipe

Outdoor or Countertop Grill
Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
Heat-Safe Spatula and BBQ Tray for transferring barbeque sliders on and off the grill.
Basting Brush – I like this one over the silicone ones.

Serving Suggestions

These cheesy barbecue sliders wouldn’t be complete without a dill pickle! I always have extra BBQ sauce on hand for dipping too, whether it’s the burgers or some fries on the side.

Now, Bobby Flay serves his Dallas Burger with crunchy coleslaw on top, but we just served ours on the side with some spicy grilled corn.

If you want to make your barbecue beef sliders a bit more like Flay’s, grab a bag from the produce section or use one of my slider slaw recipes as inspiration — one even has apples in it!

Storing and Reheating BBQ Beef Sliders

It’s best to keep all the different parts of BBQ sliders in separate containers instead of storing them assembled.

Beef patties with cheese will keep for 3-4 days in the refrigerator, and any unused sauce can be saved for up to 2 weeks (also in the fridge). Store the buns at room temperature in a storage bag or airtight container.

Warm the patties in the oven or in a skillet on the stove before assembling a fresh slider.

That said, if you already put all of the barbeque sliders together and want to save leftovers, simply wrap them individually in plastic or foil and refrigerate for 1-2 days.

Pop them in the air fryer for a few minutes, and they’ll be good as new!

Barbecue Beef Sliders FAQ

How thick should sliders be?

I make my BBQ sliders about ½-inch thick with 3 ounces of ground beef. Keep in mind that the patties will shrink a little on the grill, making them slightly thicker once cooked.

You’re welcome to make them a little thinner for an easier bite, especially if you want to start them a bit wider than the buns to account for shrinkage.

What’s the best way to keep sliders warm for a crowd?

Place cooked sliders in a chafing dish or stack them in a slow cooker set to Warm.

If you plan on tailgating, you can wrap each slider in aluminum foil and toss them in a cooler for a grab-and-go snack.

Or, keep the patties in a covered foil tray and assemble them as you serve!

How many BBQ sliders per person?

At 3 ounces of beef a piece, plan for 2 to 3 sliders per person. Most little kids are fine with just one.

Keep side dishes in mind as well! The more of those that are available to choose from, the fewer sliders you’ll need.

If you’re unsure, it’s better to scale up the recipe and make too many than not have enough!

DONNA’S PRO TIPS

Let the seasoned patties sit the full 10 minutes so the rub has a chance to wake up on the meat.
Keep the patties the same size so they cook evenly and you’re not babysitting one tiny batch forever.
Don’t press down on the sliders while they grill. You’ll squeeze out the juices and regret it.
Sauce goes on at the end so it gets glossy and sticky without burning
Toast the buns just until golden. Too long and they get dry, which nobody needs.
Have the cheese, pickles, buns, and sauce ready before the patties come off the grill. These move fast
If serving for a party, keep them loosely tented for just a minute or two while you assemble so the cheese stays melty.

Enjoy!

With love, from our simple kitchen to yours.

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Cheesy Sausage and Pepper Italian Sliders Recipe + Video

Chicken Parmesan Sliders + Video

Easy Cheeseburger Sliders in the Oven (Sheet Pan)

Best Easy French Dip Sliders (20 Minute Recipe)

👉 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

These are smoky, saucy, cheesy sliders with a little Texas-style kick
85% lean beef gives you the best juicy texture for grilling
Monterey Jack melts beautifully, but Pepper Jack and cheddar also work
Pickles are not optional here… they balance the richness
The spice rub makes extra, and that’s a bonus for future meals
A hot grill and quick cook keep the patties juicy
Toasted buns make a big difference in texture
They’re ideal for cookouts, game day, and hungry people standing around your kitchen waiting for food

Lil Texas BBQ Sliders

These BBQ Sliders pack a Texas-sized punch of flavor, smothered with homemade barbecue sauce and melty Monterey Jack cheese. YUM!!

Course Main

Cuisine American

Method Grill

Prep Time 10

Cook Time 5

Total Time 15

Servings sliders

Calories 376cal

Author Donna Elick

Ingredients

Sliders

2 pounds 85% lean ground beef
1 tablespoon Lil Texas spice rub see below
6 slices Monterey Jack cheese, quartered to make 24
12 dill pickle chips
1 cup barbecue sauce
12 slider buns
3 tablespoons unsalted butter, melted

Lil Texas Spice Rub

1 tablespoon ancho chile powder
2 teaspoons paprika
2 teaspoons New Mexico chile powder
2 teaspoons chipotle chile powder
1 teaspoon dried oregano
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon ground chile de arbol or cayenne pepper

Instructions

MAKE SPICE RUB: In a small bowl combine 1 tablespoon ancho chile powder, 2 teaspoons paprika, 2 teaspoons New Mexico chile powder, 2 teaspoons chipotle chile powder, 1 teaspoon dried oregano, 1/2 teaspoon ground coriander, 1/2 teaspoon ground cumin, 1 teaspoon kosher salt, 1/2 teaspoon fresh ground black pepper, and 1/2 teaspoon ground chile de arbol or cayenne pepper. Stir until well combined.
PREHEAT GRILL: Preheat a grill to high heat, about 450°F.
FORM PATTIES: Divide 2 pounds 85% lean ground beef into 12 equal portions (about 2 ½ to 3 ounces each). Shape into patties about ½ inch thick and press a shallow indentation in the center of each patty.
SEASON BURGERS: Sprinkle about ¼ teaspoon of the 1 tablespoon Lil Texas spice rub evenly over each patty and gently press it into the meat. Let the patties rest for 10 minutes.
GRILL BURGERS: Place patties on the grill and cook for 2 to 3 minutes until lightly charred. Flip and cook another 2 to 3 minutes until the internal temperature reaches about 160°F.
ADD SAUCE AND CHEESE: Brush the tops of the burgers with come of the 1 cup barbecue sauce during the last minute of cooking. Remove from the grill and place on a tray sauce-side down. Brush the tops with more barbecue sauce and add 2 small pieces of the 6 slices Monterey Jack cheese, quartered to make 24.
TOAST BUNS: Brush the cut sides of 12 slider buns with 3 tablespoons unsalted butter, melted. Place buns cut side down on the grill and toast for about 1 minute until golden.
ASSEMBLE SLIDERS: Spoon a little barbecue sauce onto the bottom buns. Add the cheeseburger patties, top with one of 12 dill pickle chips, and finish with the top buns.
SERVE: Serve immediately while warm.

Notes

Make-Ahead: Patties can be formed up to 1 day ahead and stored covered in the refrigerator.

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

Reheating: Reheat in a 325°F oven for about 10 minutes or in a skillet over medium-low heat.

Freezing: Raw patties can be frozen for up to 3 months. Thaw overnight in the refrigerator before cooking.

Ingredient Tip: You will have extra spice rub. Store it in an airtight container and use it on chicken, pork, or roasted vegetables.

Substitution Tip: You can use 1 tablespoon Mrs Dash Southwestern seasoning and a teaspoon of salt as your seasoning.

Nutrition

Originally published May 2012, updated and republished May 2026

The post Lil Texas BBQ Sliders appeared first on The Slow Roasted Italian.

How to Trim a Brisket

Donna Elick — Sun, 17 May 2026 10:00:00 +0000

Learning How to Trim a Brisket can seem daunting, but I promise it’s simpler than it looks. Once you identify each part and understand the difference between hard fat and soft fat, it’s smooth sailing from there. We’ll cover everything you need to know, what tools you’ll need (spoiler: it’s a knife), and where you might have gone wrong along the way. Once it’s done, you’ll be ready to toss that bad boy on the smoker!

QUICK ANSWER

Trimming a whole brisket is all about removing the hard fat, thinning the fat cap to about ¼ inch, and shaping the meat so it cooks evenly.

You don’t need fancy tools. You don’t need butcher-level skills. You just need to know what to look for… and what to leave alone.

Learning how to trim a beef brisket can feel like a lot. Big piece of meat. Sharp knife. No clear lines.

But once you understand what you’re looking for? It all comes into focus real fast. You stop guessing and start recognizing.

And suddenly… it’s just part of the process.

BEFORE YOU START

Don’t pick up a knife just yet… let’s get oriented.

A whole packer brisket has two parts:

Flat: Leaner, more uniform, slices nicely
Point: Thicker, fattier, more flavorful

Between them is a thick, hard layer of fat. That’s the problem area.

On top, you’ve got the fat cap… which we’re keeping, just not all of it.

If it feels soft, it’ll render. If it feels hard and waxy, it won’t.

WHY TRIMMING MATTERS

This isn’t about making it pretty. It’s about cooking it right.

Even thickness = even cooking
Less hard fat = better texture
Proper fat cap = better bark

Skip the trimming step, and you’ll fight it the whole way through cooking.

TOOLS YOU NEED

Keep this simple.

Sharp Boning Knife: Or any sharp knife, honestly. I use Wusthof.
Large Cutting Board: Something sturdy that won’t slide around.
Paper Towels: For grip.

That’s it. No gadgets. No nonsense.

STEP-BY-STEP: HOW TO TRIM A BRISKET

STEP 1: START WITH COLD BEEF

Take it straight from the fridge.

Cold fat is firm. Firm fat is easier to cut.

STEP 2: IDENTIFY THE SIDES

Flip it over.

You’re looking at:

Meat side
Fat cap side
The seam between point and flat

Take a second here. This matters.

STEP 3: REMOVE THE HARD FAT

Find the thick, waxy fat between the muscles. This is the deckle.

It will feel:

Firm
Dense
Almost like candle wax

Start trimming it out carefully.

Don’t dig into the meat… just follow the seam.

STEP 4: TRIM SILVER SKIN

Still on the meat side.

Look for thin, shiny membrane. Slide your knife just under it and remove in strips.

This part doesn’t break down during cooking.

STEP 5: CLEAN UP THE EDGES

Now look at the shape.

You’ll see:

Thin flaps
Ragged edges
Uneven corners

Trim those off. They’ll burn or dry out anyway.

STEP 6: REMOVE THE “MOHAWK”

On the point, there’s often a raised strip of meat. That’s the “mohawk.”

Trim it down so it matches the rest of the brisket.

Doing so helps everything cook evenly.

STEP 7: TRIM THE FAT CAP

Flip the meat fat-side up. Now we shape.

Trim the fat cap down to about:

👉 ¼ inch across the surface

Not zero.

Not thick.

Even.

STEP 8: FINAL SHAPE CHECK

You’re looking for:

Smooth edges
Even thickness
No hard fat pockets

It doesn’t need to be perfect.

It just needs to cook evenly.

BEFORE & AFTER

For you visual learners figuring out how to trim a brisket. This is where it clicks.

One is bulky and uneven.

The other is clean, balanced, and ready to cook.

That’s the goal.

COMMON MISTAKES

This is where most people get tripped up when first learning how to trim a whole brisket.

Not removing hard fat
→ It will not render. Ever.
Taking off too much fat
→ You’ll lose moisture and flavor
Trimming warm brisket
→ Slippery, messy, harder to control
Leaving thin edges
→ They overcook fast
Obsessing over perfection
→ This is cooking, not surgery

WHAT TO DO NEXT

Now that your beef brisket is trimmed… It’s time to move on to seasoning.

And then cooking it low and slow until the meat is falling apart because it’s so tender and juicy.

Recommended next steps:

FAQ

Do I have to trim a brisket?

Yes. If you don’t, it won’t cook evenly and you’ll end up with tough fat.

How much fat should I leave?

About ¼ inch on the fat cap.

What is the hard fat and why remove it?

It’s dense fat between muscles that doesn’t render during cooking.

Can I have my butcher trim it?

You can… but most don’t trim it for smoking. It’s worth learning how to trim brisket yourself.

QUICK REFERENCE

Start cold
Remove hard fat
Trim silver skin
Clean edges
Remove mohawk
Trim fat cap to ¼ inch
Keep it even

FINAL NOTE

You’re not trying to win a competition here.

You’re trying to cook a brisket that:

cooks evenly
tastes incredible
and doesn’t fight you the whole time

And that starts right here. Learning how to trim a beef brisket for smoking (or any other slow-cook method) will pay off in spades.

You’ll know exactly what you’re looking at and exactly how to adjust if the butcher got a head start.

Enjoy!

With love, from our simple kitchen to yours.

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Easy Brisket Recipes

Perfect Smoked Brisket (Easy 3 Ingredient Recipe)

Brisket Burnt Ends (How to Make on Pellet Smoker)

Texas Twinkies

Slow Cooker Beef Brisket Recipe + Video (Homemade BBQ Sauce)

How to Trim a Whole Brisket

Learn How to Trim a Brisket with our simple guide, complete with visuals and common mistakes, plus the best way to cook it when you’re done!

Course Main

Cuisine American

Prep Time 20

Total Time 20

Servings -12 (based on a 12 to 16 pound brisket)

Calories 351cal

Author Donna Elick

Ingredients

1 whole packer brisket, 12 to 16 pounds

Instructions

PREP BRISKET: Remove 1 whole packer brisket, 12 to 16 pounds from packaging and pat dry with paper towels. Place it on a large cutting board with the fat cap facing up.
FLIP AND LOCATE FAT: Turn the brisket so the meat side is facing up. Locate the hard fat layer between the point and flat. This fat will feel firm and waxy.
REMOVE HARD FAT: Using a sharp knife, carefully trim away the hard fat layer, removing as much as possible without cutting into the meat.
TRIM SILVER SKIN: Still working on the meat side, remove any silver skin by sliding the knife just under the membrane and trimming it away in thin strips.
SHAPE BRISKET: Trim thin edges and ragged pieces from the brisket. Round the corners slightly and remove the small “mohawk” piece from the point so the brisket cooks evenly.
TRIM FAT CAP: Flip the brisket so the fat cap is facing up. Trim the fat down to an even layer about ¼ inch thick across the entire surface.
FINAL CHECK: Check that the brisket has an even fat cap, smooth edges, and no large hard fat pockets remaining.
READY TO COOK: The brisket is now ready for seasoning and cooking.

Notes

Make-Ahead: Trim the brisket up to 1 day ahead. Store covered in the refrigerator until ready to cook.

Storage: Keep trimmed brisket refrigerated for up to 3 days before cooking.

Freezing: Wrap tightly and freeze for up to 3 months. Thaw in the refrigerator before use.

Pro Tip: Trim while the brisket is cold. Cold fat is firm and much easier to cut cleanly.

Waste Tip: Save the trimmings. Fat can be rendered into beef tallow and meat scraps can be used for chili, tacos, or burgers.

Nutrition

Originally published May 2026

The post How to Trim a Brisket appeared first on The Slow Roasted Italian.

Strawberry Shortcake Ice Cream (No-Churn Recipe)

Donna Elick — Sat, 16 May 2026 10:00:00 +0000

This no-churn Strawberry Shortcake Ice Cream is creamy, dreamy, and packed with texture in every bite. You’ve got rich vanilla-sweet ice cream, soft chunks of pound cake, crunchy Golden Oreo bits, and fresh strawberries swirled with syrup. No ice cream machine needed! It’s cold, luscious, and just the right mix of smooth and crumbly… like summer dessert decided to show off a little.

WHY YOU’LL LOVE STRAWBERRY SHORT CAKE ICE CREAM

No ice cream maker… no problem
Creamy base with real strawberry shortcake vibes
Layers of soft, crunchy, and fruity in every scoop
Comes together in minutes, then the freezer does the work
Feels special without being complicated

Strawberry Shortcake Ice Cream

This is one of those desserts that looks like you fussed… but you absolutely did not. I love that.

You stir, fold, swirl, and walk away. That’s it.

The pound cake stays soft, the cookies keep a little crunch, and those strawberry ribbons? That’s where things get interesting.

Don’t overmix that part. Let it be a little messy. It’s supposed to look swirled, not stirred into oblivion.

Pull this homemade strawberry shortcake ice cream out after dinner and just watch… people suddenly have room for dessert.

INGREDIENT NOTES

Heavy Cream + Sweetened Condensed Milk: This is your no-churn magic. It freezes creamy without needing an ice cream machine.
Pound Cake: Soft is key. Dry cake turns a little tough in the freezer, and we’re not doing that.
Golden Oreo Cookies: These add that classic strawberry shortcake crunch and a little vanilla sweetness.
Fresh Strawberries: Chop them small so you get juicy bits in every bite.
Strawberry Syrup: This creates those pretty ribbons and boosts the berry flavor without watering things down.

VARIATIONS

Chocolate Twist: Add white chocolate chips or a drizzle of melted chocolate between layers.

Berry Mix: Replace some of the strawberries with raspberries or blueberries.

Lemon Shortcake: Add a little lemon zest for a bright, citrusy version.

Graham Crunch: Use crushed graham crackers instead of Oreos for a more classic shortcake feel.

Strawberry Sauce Swap: Use homemade strawberry sauce instead of bottled syrup for a fresher flavor.

Lighter Version: Whip the heavy cream first, then fold in the sweetened condensed milk. The texture will be softer.

Extra Cake: Add more pound cake squares if you want strawberry shortcake ice cream that’s extra loaded and dessert-like.

SERVING SUGGESTIONS

Top with freshly whipped cream and extra fresh strawberries.
Add a drizzle of strawberry syrup or chocolate sauce.
Scoop strawberry short cake ice cream into cones if you want full ice cream shop energy.
Pair with our Classic Strawberry Shortcake Recipe for a full strawberry dessert spread.

STRAWBERRY SHORTCAKE ICE CREAM RECIPE FAQ

Do I need to whip the cream first?

Nope. This version keeps it simple… just mix and freeze.

Will the cake get hard in the freezer?

Not if you use soft pound cake. It stays tender and almost creamy.

Can I use frozen strawberries?

You can, but thaw and drain them first so you don’t add excess water. And use frozen whole strawberries, not the kind in sugar.

How long does strawberry shortcake ice cream need to freeze?

No churn ice cream needs at least 4 hours, but overnight gives you the best texture.

I’ve made a lot of no-churn ice creams over the years, and the biggest mistake people make is overmixing once the good stuff goes in.

You want layers. You want pockets of flavor. That swirl of strawberry syrup isn’t just for looks… it keeps bites from all tasting the same.

And when you’re adding cake, it’s all about texture. Too dry, and it turns chewy in a bad way. Soft cake absorbs just enough of that creamy base to turn into something really special.

This strawberry shortcake ice cream recipe isn’t tricky or difficult to make. It just requires care and attention.

DONNA’S PRO TIPS

Taste your strawberries. If they’re bland, add a touch more syrup.
Cut the pound cake into small, even cubes so it distributes nicely.
Don’t over-stir after adding the syrup. Keep those ribbons intact!
Press plastic wrap directly on the surface before freezing to avoid ice crystals.
Use a metal loaf pan for faster freezing.
Store toward the back of the freezer where the temperature is most consistent.
Before scooping, let the ice cream sit at room temp for a few minutes to soften.

TOOLS NEEDED

Large Mixing Bowl or Loaf Pan: You can mix and freeze in the same dish to keep things simple.
Spatula or Spoon: For folding everything together gently.
Measuring Cups: Helpful for keeping the ratios right.
Plastic Wrap or Lid: To cover homemade strawberry shortcake ice cream tightly and prevent ice crystals.
Freezer Space: Make sure you’ve got a flat spot ready!

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy No Churn Ice Cream Recipes

Easy Homemade No Churn Blueberry Ice Cream Recipe

No Churn Peach Ice Cream (2-Ingredient Recipe) + Video

No Churn Maple Bacon Ice Cream (Salty Sweet Recipe)

Cheesecake Ice Cream Recipe (No Machine Needed)

👉 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

No-churn strawberry shortcake ice cream with cake, cookies, and berries
Creamy base made from heavy cream and condensed milk
Pound cake stays soft if it starts soft
Golden Oreos add crunch and sweetness
Strawberry syrup creates ribbons of flavor
Minimal prep, freezer does the rest
Best after at least 4 hours (overnight is even better)
Easy, layered dessert that feels a little special without extra work

Strawberry Shortcake Ice Cream (No-Churn Recipe)

No churn Strawberry Shortcake Ice Cream is rich and creamy, with cake and berries in every bite. Prepped in 10 minutes with 6 ingredients!

Course Dessert

Cuisine American

Method Freezer

Prep Time 8

Freeze Time 4

Total Time 4 8

Servings – 8

Calories 631cal

Author Donna Elick

Equipment

loaf pan – Be sure to use a metal loaf pan – Cold glass breaks easily, and metal will chill the ice cream faster.
heat-resistant silicone spatula – Because it's heat resistant, I use this spatula for cooking too.
ice cream scoop – I have several scoops in my kitchen, but this one is my favorite!

Ingredients

2 cups heavy cream
14 ounces sweetened condensed milk
6 ounces pound cake, cut into 1 inch cubes (about ¾ cup)
5 Golden Oreo cookies, crumbled
1 cup fresh strawberries, chopped (about 6 ounces)
2 tablespoons strawberry syrup

Instructions

MIX BASE: In a large freezer-safe bowl or 2-pound loaf pan, stir together 2 cups heavy cream and 14 ounces sweetened condensed milk until smooth and fully combined.
ADD MIX-INS: Gently stir in 6 ounces pound cake, cut into 1 inch cubes and 5 Golden Oreo cookies, crumbled.
ADD STRAWBERRIES: Scatter 1 cup fresh strawberries, chopped over the mixture and fold gently so they are evenly distributed without clumping.
SWIRL SYRUP: Drizzle 2 tablespoons strawberry syrup over the mixture, adding a little at a time in different spots. Gently swirl with a spoon to create ribbons without fully mixing.
FREEZE: Cover tightly with a lid, plastic wrap, or foil. Freeze for at least 4 hours, or until the ice cream is firm.
SERVE: Scoop and serve straight from the freezer.

Notes

Make-Ahead: This ice cream can be made up to 1 week ahead and stored in the freezer.

Storage: Store in a tightly covered freezer-safe container for up to 2 weeks.

Freezing Tip: Press plastic wrap directly onto the surface before covering to prevent ice crystals.

Ingredient Tip: Use soft pound cake so it stays tender in the freezer and gives that classic strawberry shortcake texture.

Nutrition

First published May 2022, updated and republished May 2026

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The post Strawberry Shortcake Ice Cream (No-Churn Recipe) appeared first on The Slow Roasted Italian.

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