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

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.

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 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 8

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

Serving: 1 | Calories: 569cal | Carbohydrates: 57g | Protein: 22g | Fat: 29g | Saturated Fat: 15g | Cholesterol: 76mg | Sodium: 690mg | Sugar: 9g | Fiber: 5g | Calcium: 348mg | Iron: 3mg

Originally published October 2021, updated and republished May 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

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

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!  

More loaded pasta salads for your summer picnic is our hearty Cobb Pasta Salad & Creamy Pasta Salad with Peas and Bacon!

Or a bolder take with my Cuban Sandwich Pasta Salad with ham, pickles, and a tangy mustard dressing!

Love bold flavors like this? You need to try our hearty, satisfying Crockpot Cowboy Stew too!

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

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.

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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BLT Pasta Salad with Creamy Dressing + Video

Big Mac Pasta Salad

Antipasto Salad + Video

Tuna Pasta Salad + Video

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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 minutes minutes

Cook Time 10 minutes minutes

chill time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 6

Calories 551cal

Author Donna Elick

Equipment

• large skillet
• large mixing bowl
• small mixing bowl

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

Serving: 1 | Calories: 551cal | Carbohydrates: 42g | Protein: 18g | Fat: 35g | Saturated Fat: 13g | Cholesterol: 61mg | Sodium: 399mg | Sugar: 7g | Fiber: 3g | Calcium: 106mg | Iron: 2mg

Originally published July 2024, updated and republished May 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

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

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.

Try this Greek Spaghetti Salad with tangy feta & bold Mediterranean flavors next!

If you love this salad, try my Cuban Sandwich Pasta Salad with ham, pickles, and a tangy mustard dressing that makes it bold and satisfying!

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

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.

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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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 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 10

Calories 388cal

Author Donna Elick

Equipment

• mixing bowls
• whisk
• large pot
• colander
• cutting board

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

Serving: 1 cup | Calories: 388cal | Carbohydrates: 31g | Protein: 20g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 46mg | Sodium: 1275mg | Sugar: 4g | Fiber: 4g | Calcium: 247mg | Iron: 3mg

Originally published July 2015, updated and republished May 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

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

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? Try this crispy n’ creamy Bacon Avocado Pasta Salad or this perfect summer side, Pea Salad with Bacon!

When it’s summertime, pasta salads are my refreshing sidekick! I make my dill pickle pasta salad for picnics and potlucks and everyone goes crazy for it!

Or if you can’t get enough of bacon pasta salads, my Creamy Pasta Salad with Peas and Bacon is the next satisfying recipe you’ll want to try!

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

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.

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

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

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Print

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 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 8

Calories 553cal

Author Donna Elick

Equipment

• cutting board
• kitchen knives
• large pot
• colander
• serving bowl

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

Serving: 1 | Calories: 553cal | Carbohydrates: 31g | Protein: 24g | Fat: 38g | Saturated Fat: 12g | Cholesterol: 62mg | Sodium: 898mg | Sugar: 4g | Fiber: 6g | Calcium: 290mg | Iron: 2mg

Originally published August 2018. Updated and republished May 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

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

Pasta Salad Recipes

I love a good pasta salad… and I love the never-ending mix-and-match options available. Tender pasta, some veggies, a protein, and an incredible dressing. That’s all there is to it!

There’s inspiration to be found just about anywhere, not just at the deli counter. Buffalo chicken, steak fajitas, Asian noodles, and fast food favorites. So many flavors to choose from.

We’re sharing 40 of our best pasta salad recipes ever, plus tips for balancing textures and flavors or planning for a crowd. 

They’re grouped by ingredient or inspiration, so it’s easy to find just what you’re looking for. Or maybe a few things you hadn’t thought of!

What Makes a Good Pasta Salad?

The best pasta salad recipes start with perfectly cooked pasta. Aim for al dente, meaning with a slight bite, and rinse with cold water immediately after draining to stop it from cooking further.

Pasta will soften a bit more as it absorbs some of the dressing, resulting in the perfect texture when it’s time to eat.

Balance is also key… both in flavor and in what ends up on your fork! 

Use the pasta size and shape as your guide for chopping meats and veggies so you get a little bit of everything in every bite.

Make sure there’s a mixture of flavors and textures going on too. Pasta salad recipes shouldn’t lean too savory or too sweet. And if it tastes like something is missing, that something is probably acid (citrus juice or vinegar) or salt.

Tips for the Best Ever Pasta Salad Recipes

• Assemble ahead of time. The flavor is even better when it’s had time to chill in the fridge.
  
• Hold off on delicate ingredients. Greens wilt over time, and some produce (avocados and apples) will brown quickly. Add these just before serving.
  
• Reserve some of the dressing. Add it just before serving for a quick refresh.
  
• Scale up for crowds. Aim for ½-¾ cup per person as a side, or up to 1 ½ cups as a main dish.
  
• Keep it cool. If transporting, use an insulated bag with ice packs. Doesn’t hurt to keep the bowl over ice for serving, either!

CLASSIC PASTA SALAD RECIPES

These are the potluck favorites. The ones that get requested over and over again… and disappear the fastest from the table.

• Southern Macaroni Salad
  Just like mom used to make! Creamy, crunchy, and just right for a BBQ side dish.
  
• Classic Tuna Pasta Salad
  Another creamy favorite, improved with a lemon and dill dressing with plenty of zip.
  
• Pesto Pasta Salad with Chicken
  Summertime in a bowl. Juicy tomato, creamy mozzarella, tender chicken, and crunchy pine nuts tied together with basil pesto.
  
• Creamy Pasta Salad with Peas and Onions
  An easy 20 minute side dish smothered in an incredible lemon chive dressing.
  
• Patriotic Tri Color Pasta Salad
  A 4th of July classic with pepperoni, olives, tomatoes, and cheese. Skip the dye to enjoy it all summer long.
  

SANDWICH INSPIRED FLAVORS

All the best sandwich fillings transformed into easy pasta salad recipes. Less assembly, not as heavy, and a great way to stretch ingredients too.

• BLT Pasta Salad with Creamy Dressing
  Crispy bacon, crunchy lettuce, and juicy tomatoes meet a tangy, creamy dressing and tender pasta.
  
• Po’Boy Shrimp Pasta Salad
  A little bit spicy and a whole lot juicy, with tender shrimp and tortellini in a fabulous remoulade dressing.
  
• Big Mac Pasta Salad
  Transform the popular fast-food hamburger into a hearty pasta salad, complete with a heavy dose of homemade Big Mac Sauce.
  
• Rotini Pasta Salad with Avocado
  Everything you love about a Bacon Avocado Club mixed with tender tri-color rotini and Italian dressing.
  
• Cuban Sandwich Pasta Salad
  Meat, veggies, a Mojo dressing, and plenty of cheese. A summertime staple that disappears fast!
  

MEDITERRANEAN PASTA SALADS

If there’s a way to add Italian (hello!) or Greek flavors to a meal, I’m going to find it. Tangy, bright, and always cheesy.

• Tuscan Tortellini Pasta Salad Recipe
  Packed with Italian flavor and cheese-stuffed pasta, tossed with a tangy white wine vinaigrette.
  
• Best Greek Tortellini Pasta Salad Recipe
  This one’s got tons of veggies, Kalamata olives, and feta cheese. Hearty but refreshing.
  
• Easy Greek Spaghetti Pasta Salad
  A lighter take on traditional spaghetti with a bright red wine vinaigrette and plenty of feta.
  
• Best Ever Antipasto Pasta Salad
  3 types of meat, salty cheese and olives, artichoke hearts, tomatoes, red onion… this one’s got everything!
  
• Mediterranean Style Orzo Pasta Salad
  One of the best pasta salad recipes for potlucks and cookouts. Even better than the Costco original.
  
• Orecchiette Pasta Salad
  Featuring juicy tomatoes, crisp bell peppers, tangy feta, briny olives, and fresh basil. It’s a Mediterranean-inspired delight.
  
• Italian Balsamic Pasta Salad
  A medley of herb-marinated tomatoes meets salami, olives, and cheese with rich, balsamic flavor.
  

TEX-MEX

Craving a little kick? These are the best ever pasta salad recipes to meet the moment. Deeply savory, packed with veggies, and enough heat to keep things interesting.

• Mexican Pasta Salad with Flank Steak
  Fajita steak and veggies paired with cucumber, tomatoes, and pickled jalapeños in a cilantro lime dressing.
  
• Best Ever Taco Pasta Salad
  Classic taco fillings like ground beef, cheese, and avocado meet cheesy Doritos and a tangy Catalina dressing.
  
• Mexican Street Corn Pasta Salad
  If you’re a fan of elotes and esquites, this pasta salad takes street corn to the next level. The perfect cookout side dish.
  
• Southwest Pasta Salad Recipe
  Made with char-grilled corn, black beans, avocado, and cheese with a smoky chipotle ranch dressing.
  
• Best Loaded Cowboy Pasta Salad Recipe
  An extra hearty side or main with a creamy dressing that has just enough bite. Packed with ground beef, bacon, beans, and veggies.
  

VEGETARIAN PASTA SALADS

If you’re tired of the same ol’ deli-counter mix-ins or simply want a meat-free meal, these pasta salad recipes will fit the bill. 

• Hawaiian Macaroni Salad
  A staple on Hawaiian lunch plates, this tangy and creamy mac salad has plenty of crunch.
  
• Creamy Cold Tortellini Pasta Salad
  Instead of the usual coleslaw, pair tender tortellini with a rainbow of fresh veggies and a simple creamy dressing.
  
• Dill Pickle Pasta Salad
  Tangy and creamy with a satisfying crunch. Perfect with burgers and BBQ favorites.
  
• Pasta Salad with Feta Cheese and Tomatoes
  Kalamata olives plus sundried and grape tomatoes paired with salty, tangy cheese. All in an easy, red wine vinaigrette!
  
• Grilled Summer Vegetable Pasta Salad
  Eggplant, zucchini, bell pepper, and tomatoes grilled until caramelized, tossed with tender pasta, and topped with plenty of Parmesan cheese.
  
• Easy Asian Noodle Salad Recipe
  This one’s especially good with salmon or grilled steak. Colorful veggies meet peanuts, cilantro, and spaghetti soaked in an Asian-inspired dressing.
  

BACON-LOADED

Salty, crispy, savory bacon bits put any dish over the top. They pair well with veggies, chicken, cheese, and even seafood!

• Bacon Avocado Pasta Salad
  Just 5 ingredients in this dish, plus 5 more for the dressing. Simple, savory, delish.
  
• Chicken Bacon Ranch Pasta Salad
  One of our favorite pasta salad recipes for summer and easy to customize with different veggies.
  
• Bacon Ranch Pasta Salad Recipe with Tortellini
  A classic flavor combo made even heartier with crunchy vegetables and cheese-stuffed pasta.
  
• Broccoli Pasta Salad Recipe with Bacon and Cheddar
  The star of the barbecue with a creamy Dijon-mayo dressing soaked into every bite.
  
• Bacon Shrimp Pasta Salad
  A seafood twist on the classic macaroni salad, made with bowtie pasta and a tangy homemade dressing.
  

MORE EASY PASTA SALAD RECIPES

A few more of our favorites, from bright and herbaceous to savory, game day flavors.

• Ultimate Green Goddess Pasta Salad
  All the flavor of the Panera salad, but with shells instead of lettuce. Enjoy it as a side or add rotisserie chicken to make it a meal.
  
• Copycat Costco Tortellini Pasta Salad
  Packed with fresh and flavorful ingredients like cheese tortellini, juicy tomatoes, briny olives, spicy salami, and creamy mozzarella pearls.
  
• Buffalo Chicken Pasta Salad
  A rigatoni pasta salad with all the tongue-tingling flavor of your favorite wings.
  
• Cobb Pasta Salad
  Loaded with a hearty mix of chicken, bacon, and hard boiled eggs. Toss with ranch or blue cheese dressing… it’s up to you!
  
• Easy Pizza Pasta Salad Recipe with Tortellini
  A blend of your favorite pizza toppings and cheesy pasta in a zesty, tangy dressing.
  
• Cheesy Caprese Pasta Salad
  Tomatoes, mozzarella, and fresh basil mixed with corkscrew pasta and sun-dried tomato pesto.
  
• Hawaiian Tortellini Pasta Salad
  Creamy pineapple-ginger dressing coats ham, veggies, and pineapple tidbits. It’s like a party in your mouth!

Enjoy!

With love, from our simple kitchen to yours.

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Originally published April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post 40 Best Pasta Salad Recipes appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE NOODLE SALAD WITH TUNA

• Classic deli-style flavor that everyone recognizes
  
• Perfect make-ahead pasta salad
  
• Creamy but still bright and fresh
  
• Great for potlucks, picnics, and BBQs
  
• One of those dishes that always disappears first

Tuna Pasta Salad

I love pasta salads. Honestly, I might love them a little too much. We have more than 40 pasta salad recipes on the site now!

Everything from the classic macaroni salads you grew up with to some seriously wild flavor combinations like Taco Pasta Salad, Hawaiian Pasta Salad, and even Po’ Boy Shrimp Pasta Salad.

But every once in a while, you just want a classic.

This tuna noodle salad is exactly that. Creamy, tangy, and packed with that old-school deli flavor that somehow feels familiar the first time you taste it.

It’s simple, satisfying, and exactly the kind of salad that shows up at picnics, potlucks, and family gatherings… and somehow disappears faster than everything else on the table.

For more easy sides for the summer try our best salad recipes, they’re easy, healthy, and packed with flavor!

INGREDIENT NOTES

• Cellentani Pasta: The spiral shape holds the dressing beautifully and gives every bite great texture. This is my favorite pasta shape. I especially love it in pasta salads and mac and cheese!
  
• Tuna Packed in Water: Keeps the salad lighter and lets the dressing stay creamy instead of oily.
  
• Baby Dill Pickles: Bring brightness and crunch that balances the creamy dressing.
  
• Red Onion: Adds a sharp bite that cuts through the richness.
  
• Celery Salt: The secret ingredient that gives this noodle salad with tuna its classic deli flavor.

VARIATIONS

Cheddar Tuna Salad: Mix a handful or two of shredded cheddar cheese.

Peas & Tuna Version: Stir in 1 cup of frozen peas. No need to thaw first.

Celery Crunch: Add diced celery to tuna pasta salad for extra texture.

Lemon Herb: Increase the amount of lemon juice and add extra fresh dill.

Spicy Kick: Add a dash of hot sauce or cayenne pepper.

SERVING SUGGESTIONS

• Perfect for summer BBQ spreads.
  
• Serve alongside burgers or grilled chicken.
  
• Pair with sandwiches for an easy lunch.
  
• Bring cold tuna pasta salad and a classic Caesar salad to potlucks and picnics.
  
• Add a side of fresh fruit or corn on the cob.

TUNA PASTA SALAD RECIPE FAQ

The key to a great pasta salad is balance.

You want creamy dressing, but you also need bright elements to keep it from feeling heavy. That’s where the lemon juice, pickles, and red onion come in… they wake everything up and keep the tuna pasta salad tasting fresh.

Rinsing the pasta under cold water also matters more than people think.

It stops the cooking immediately and cools the pasta quickly, so the dressing stays thick instead of getting absorbed too quickly.

And letting the salad chill before serving? That’s when the flavor really settles in.

TOOLS NEEDED

• Large Pot & Colander: For boiling and draining the pasta.
  
• Chef’s Knife: To chop the pickles and onions, and slice the tomatoes.
  
• Mixing Bowls: One for the dressing, then another to toss everything together.
  
• Whisk: Ensures a smooth and creamy dressing.
  
• Rubber Spatula or Large Spoon: For easy mixing.

Enjoy!

With love, from our simple kitchen to yours.

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Other Pasta Salad Recipes

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Tuna Pasta Salad

Tuna Pasta Salad is packed with deli-counter flavor, with crisp pickles, red onions, and a creamy, tangy dressing. One of my favorites!

Course Side Dish

Cuisine American

Method Mixed, Stovetop

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 8

Calories 200cal

Author Donna Elick

Ingredients

• 1 pound cellentani pasta uncooked
• 10 ounces tuna in water drained
• 1 cup grape tomatoes (about 5 ounces), halved
• 1/2 cup baby dill pickles diced (about 3 pickles)
• 1/2 cup red onion diced

Dressing

• 3/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon lemon juice
• 1 1/4 teaspoons celery salt
• 1/4 teaspoon fresh ground black pepper
• 1 teaspoon granulated sugar

Garnish

• 1 teaspoon fresh dill chopped
• Kosher salt and fresh ground black pepper

Instructions

• COOK PASTA: Bring a large pot of salted water to a boil. Add 1 pound cellentani pasta and cook according to package directions until al dente, about 10 to 11 minutes. Drain and rinse under cold water to stop the cooking. Set aside to cool.
• MAKE DRESSING: In a medium bowl, whisk together 3/4 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon lemon juice, 1 1/4 teaspoons celery salt, 1/4 teaspoon fresh ground black pepper, and 1 teaspoon granulated sugar until smooth and creamy.
• COMBINE SALAD: In a large bowl, add the cooled pasta, 10 ounces tuna in water, 1 cup grape tomatoes, 1/2 cup baby dill pickles, and 1/2 cup red onion. Pour the dressing over the mixture and gently toss until everything is evenly coated.
• CHILL: Cover the bowl and refrigerate for at least 1 hour to allow the flavors to blend.
• GARNISH AND SERVE: Sprinkle 1 teaspoon fresh dill over the salad. Taste and season with Kosher salt and fresh ground black pepper if needed. Serve chilled.

Video

Notes

Make-Ahead: This pasta salad can be made up to 24 hours in advance. Stir before serving and add a spoonful of mayonnaise if it seems dry.

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

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

Freezing: Freezing is not recommended because the mayonnaise dressing may separate after thawing.

Ingredient Tip: Tuna packed in water keeps the salad light and fresh. Drain it well so the dressing stays thick and creamy.

Nutrition

Serving: 1 | Calories: 200cal | Carbohydrates: 3g | Protein: 7g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 26mg | Sodium: 650mg | Sugar: 2g | Fiber: 1g | Calcium: 25mg | Iron: 1mg

Originally published April 2021, updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

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

Easter Dinner Ideas

How is it that the holidays come around every year, and I still find myself scrambling to decide what to cook??

Add in changes like guest lists, weather (chilly, sunny, something in between), and however the garden decides to behave…

Now our best ideas for Easter dinner are all in one place, broken down by category, so pulling a menu together is easier than ever.

There’s everything from traditional mains and sides to Southern and Italian staples. Plus easy starters, homemade breads, and more salads than you can choose from.

And when the Easter eggs and Easter baskets are done and over, you’ll have a sweet treat or two ready and waiting.

EASTER MENU INSPIRATION (SIMPLE & STRESS-FREE)

There are endless ways to mix and match these Easter dinner dish ideas into a complete menu, but it can be overwhelming if you’re new to hosting or don’t know where to start.

Here are a few options to get you started, and you can always add extra sides to round out the meal!

Classic Easter Ham Menu

• Glazed ham
• Potato side
• Spring vegetable
• Rolls
• Dessert

Easy Chicken Easter Dinner

• Baked chicken main
• Vegetable side
• Salad
• Freshly baked bread
• Dessert

Light and Fresh Easter Dinner

• Small bites to start
• Lighter protein (salmon or seafood)
• Fresh spring vegetable
• Salad
• Lighter Dessert

APPETIZERS AND STARTERS

Set out a few Easter-friendly dips and spreads or have a few small bites that can be made ahead. Deviled eggs are always a winner, while cups of broth-based soups are perfect if it’s still chilly outside.

• Baked Ricotta with Sun-Dried Tomatoes
  Looks elegant but is easy to make. Great on a cracker board!

• Sheet Pan Bruschetta
  The ultimate holiday appetizer made easy.

• Olive Garden Spinach Artichoke Dip Copycat
  Gobble this one up with crackers, bread, veggies, or a spoon.

• Veggie Pizza with Crescent Rolls
  Fresh toppings and a creamy spread on flaky pastry. Make-ahead friendly!

• Air Fryer Goat Cheese Balls
  Drizzle with honey or sprinkle with herbs and watch these disappear.

• Copycat Costco Pinwheels
  Skip the long lines and make these finger food favorites from scratch.

MAIN DISH IDEAS FOR EASTER DINNER

Showstopping holiday centerpieces, a mouthwatering Sunday roast, or traditional Italian lasagna. Start with one of these easy Easter dinner ideas, then choose sides to match!

• Orange Glazed Ham
  Sweet, tangy, and utterly divine. Leftovers are great in tons of other recipes.

• Herb Roasted Pork Tenderloin
  Comforting flavors with an elegant presentation. Works with any sides.

• Beef Chuck Roast Recipe
  A one-pot recipe that delivers melt-in-your-mouth bites and Sunday dinner flavor.

• Quick and Easy Italian Lasagna
  Have this one on the table in 40 minutes! No Italian Easter is complete without it.

• Pan Seared Beef Steak
  Serve with a red wine sauce for an elegant way to celebrate the holiday.

• Oven Baked Meatballs
  Tender, juicy, and batch-cooked. A must for easy Easter dinner ideas.

• Baked Lemon Rosemary Chicken Breasts
  So much flavor infused into such a simple dish, and with a handful of ingredients.

NON-TRADITIONAL OPTIONS

Looking for more unique Easter dinner dish ideas? Try seafood mains or slow cooker and oven options to free up any stovetop space you need for other recipes.

• Sheet Pan Salmon
  This one’s got the main and veggie side in one easy dish.

• Lemon Garlic Shrimp
  Coated in an irresistible butter sauce and ready in 20 minutes.

• Orange Glazed Salmon
  Flaky fish with a sticky-sweet citrus and herb glaze with juicy pops of pomegranate.

• Shrimp Scampi
  Garlic, Old Bay, white wine, and lemon. What’s not to love?

• Crockpot Pork Chops
  These are super tender and juicy, smothered in a thick, savory gravy.

• Turkey Breast in the Crockpot
  A holiday hack! Tender poultry infused with citrus and herb flavor, and completely hands-off.

• Sausage and Ravioli Skillet
  One of the most nontraditional Easter dinner ideas, but perfect for a relaxed meal.

EASTER SIDE DISHES

We’ve got all the classics here, from potatoes and stuffing-style casseroles to baked vegetable sides and crowd-friendly dishes that hold well.

• Cheesy Potatoes Au Gratin
  Buttery Yukon Gold potatoes smothered in cheddar sauce and baked until bubbly.

• Garlic Mashed Potatoes
  Rich, creamy, and oh so buttery. It’s the best mashed potato recipe!

• Boston Market Sweet Potato Casserole
  This one just screams holidays with marshmallows and streusel on top.

• Cheesy Potato Casserole
  Also known as funeral potatoes, this one’s stuffed with bacon and 3 types of cheese.

• Bacon Hasselback Potatoes
  These are fully loaded and pair perfectly with Easter dinner mains like lamb, glazed ham, and roast turkey.

• Crockpot Mac and Cheese with Cream Cheese
  Another 3 cheese winner! Layer everything in the slow cooker and let it do its thing.

• Mexican Red Rice
  Just enough spice to be interesting, and it tastes great with ham, chicken, or beef.

• Chipotle Cilantro Lime Rice
  Try a lighter side that’s just as cozy and won’t compete with the other dishes.

• Chicken Rice Recipe
  Moist, flavorful, fluffy. This one goes with anything on the table.

• Italian Mac and Cheese
  A family favorite, this one’s extra creamy but not as heavy as other macs.

• Crockpot Creamed Corn
  So much better than canned and easy to make with fresh or frozen kernels.

• Sausage Cranberry Apple Stuffing
  The sweet, savory, and herb flavors are perfect for any Easter dinner.

• Oven Roasted Corn
  Bake enough corn on the cob for everyone in one go!

• Candied Bacon Wrapped Corn
  A perfect sweet-and-savory combo, made with 3 simple ingredients.

SPRING VEGETABLE SIDES

Make the most of the garden harvest, adding simple additions like lemon, herbs, and olive oil to bring out each veggie’s natural flavors. We have a full list of Spring dinner ideas right here.

• Grilled Asparagus
  This veggie tastes fantastic with everything from ham and chicken to salmon.

• Brown Sugar Roasted Carrots
  Perfectly caramelized with warmth from dried thyme.

• Garlic Roasted Brussels Sprouts
  These turn out tender and flavorful, not mushy at all!

• Baked Zucchini Chips
  Crispy breaded veggies, perfect for snacking or dipping.

• Garlic Roasted Broccoli
  Ready in 30 minutes or less with fresh broccoli, garlic, red onion, and spices.

• Rosemary Roasted Onions
  Sweet, caramelized onions baked in a tangy lemon Dijon dressing.

• Sweet and Spicy Pan Fried Brussel Sprouts
  Add a kick to your holiday spread with these Asian-style sprouts.

• Green Beans with Garlic
  No mushy beans here! These are perfectly tender-crisp with bright color and a hint of lemon.

• Pico de Gallo
  Easy to make in a few minutes, this flavorful condiment doubles as an appetizer if needed.

EASTER SALADS

Whenever I’m imagining new ideas for Easter dinner, my mind always goes to salads first.

There are just so many ways to mix and match flavors, from green salads with seasonal produce to lighter, vinegar-based recipes that contrast heavier mains or sides.

• Spinach Strawberry Salad
  An incredible combination of sweet and tangy with creamy avocado and candied pecans.

• Easy Broccoli Salad
  Sweet pops of raisins, crunchy bites of onion, and a homemade dressing make this one extra special.

• Creamy Cucumber Salad
  Throw this one together in 10 minutes or less, including the dill dressing.

• Olive Garden Salad and Italian Dressing
  Even better than the restaurant version, this is a staple for Easter… Italian or otherwise!

• Cucumber Tomato Salad
  Brings garden-fresh flavors together with a bright and creamy lemon poppyseed dressing.

• Summer Slaw
  Light, flavorful, and goes with everything from pork to potatoes.

• Cucumber Onion Salad
  Pairs well with any of these Easter dinner ideas and is one of my personal favorites!

• Easy Vegetable Salad
  This one has a tangy basil vinaigrette that highlights the natural flavor of the veggies.

• Simple Cole Slaw
  A must-have for potlucks, this creamy and crunchy salad is great with ham or pork.

FRUIT SALADS

Always a winner to kids and adults alike! Fresh fruit brightens up the plate and lets you sneak a little sweetness in before making your way to the treat table.

• Orange Honey Rainbow Fruit Salad
  Vibrant flavors meet bright colors and a tangy, sweet honey citrus dressing.

• Tropical Fruit Salad
  A rich, cream cheese base plays well with the sweet and tangy fruit.

• Mojito Fruit Salad
  Inspired by classic cocktail flavors of lime and mint, plus honey to sweeten it all up.

• Strawberry Pineapple Ambrosia Salad
  A modern take on the vintage Easter recipe that brings sunshine to the table.

And don’t forget about our famous cheesecake salads. Sure, they might qualify as dessert… but no judgement here!

• Grape Salad
  Crisp, juicy grapes coated in cheesecake filling and topped with crunchy bits of granola.

• Hawaiian Cheesecake Salad
  A tropical blend of strawberries, mangoes, pineapple, kiwi, and mandarin oranges.

• Peach Cobbler Cheesecake Salad
  With heavenly bits of crunchy “cobbler” in every bite!

• Summer Berry Cheesecake Salad
  Enjoy sweet, triple berry flavor with just 5 ingredients.

• Pina Colada Cheesecake Salad
  Pineapple, strawberry, and mandarin fruit salad tossed with a coconut rum cheesecake filling.

• Strawberry Banana Cheesecake Salad
  Classic fruit combo smothered in a sweet and tangy pudding-like mixture.

• Millionaire Cheesecake Salad
  Not your grandma’s ambrosia salad! This one’s got pineapple, maraschino cherries, coconut flakes, marshmallows, and crunchy pecans.

• Lemon Berry Cheesecake Salad
  Tangy citrus cheesecake filling meets a juicy blend of strawberries, blueberries, raspberries, and blackberries.

• Banana Split Cheesecake Salad
  Sweet bananas and berries, plus pineapple chunks and maraschino cherries, with peanuts and a drizzle of chocolate sauce.

MAKE-AHEAD COLD SALADS

These recipes are life-savers when you’re preparing a feast. Work on these the day before, so it’s one less thing to worry about in the hustle and bustle.

• Southern Macaroni Salad
  Perfectly creamy, with a tangy dressing and some crunch from veggies.

• Hawaiian Tortellini Salad
  Like a party in your mouth! Great with Easter dinner or as a way to use up leftover ham.

• Southern Potato Salad
  This one tastes just like Nana used to make and is always a staple on our table.

• Greek Tortellini Pasta Salad
  Fresh veggies, tangy feta, and briny Kalamata olives meet cheese-stuffed pasta.

• Muffaletta Tortellini Salad
  All the flavors of the classic sandwich… and another great recipe for leftover ham!

• Antipasto Pasta Salad
  Looking for more Italian Easter dinner ideas? This one has everything you crave from an antipasto platter.

• Shrimp Pasta Salad
  Bring some Cajun flavor to your Easter table! This one tastes just like a Po’ Boy sandwich.

• Pizza Pasta Salad
  Combines pepperoni, bacon, olives, and parmesan with tender tortellini and fresh veggies.

• Chicken Bacon Ranch Pasta Salad
  This one has all the best casserole flavors, but in a refreshing, chilled dish.

• Tuscan Tortellini Salad
  A stress-free Easter potluck side that everyone will love, packed with classic Italian flavor.

BREADS AND ROLLS

With all the Easter dinner ideas and recipes, it can be easy for bread to get lost in the mix! Enjoy fluffy dinner rolls, sweet breads, and savory loaves for sharing.

• Italian Easter Bread
  A holiday staple in our house. Tender, sweet dough braided and baked with a colorful egg in the center.

• Texas Roadhouse Rolls
  Fluffy, buttery, and lightly sweetened with honey. Don’t forget the cinnamon butter!

• Beer Bread
  Super flavorful and wonderfully fluffy without any yeast. Easy to customize the flavor too.

• Red Lobster Cheddar Bay Biscuits
  Easier (and tastier) than a box mix and ready in 20 minutes!

• No Yeast Bread
  5 ingredients and no mixer needed. Make a couple of loaves for the table.

EASTER DESSERTS

Bring spring colors to the table with snackable bites, layered sweets, and easy crowd desserts that can be made ahead.

And of course, this list of easter dinner dish ideas wouldn’t be complete without carrot cake!

• Bunny Bait
  A sweet and salty popcorn mix pretzels, M&Ms, sprinkles, and colorful candy coating.

• Cadbury Egg-Inspired Easter Trifle
  Vanilla pudding, homemade marshmallow fluff, Oreo pieces, and chocolate layered into a colorful treat.

• Spring Pinwheel Cookies
  Make soft and chewy sugar cookies with a colorful swirl and sprinkles on the edges.

• Easter Crockpot Candy
  A simple yet impressive 3 ingredient dessert!

• Reese’s Fudge
  Luscious peanut butter fudge with chocolate drizzle and chopped candy cups.

• Strawberry Pretzel Salad Cups
  Buttery pretzel crumbs topped with fluffy cream cheese filling and fresh berry slices.

• Chocolate Covered Marshmallow Trifle
  A scrumptious 7 layer dessert inspired by Mallomars.

• Blue Ribbon Fudgy Brownies
  Hands down the best brownies, made from scratch in one bowl.

• Starbucks Lemon Loaf
  Tender, moist, and topped with a sweet lemon glaze. Better than the coffeehouse version!

SPRINGTIME CAKES

Find classic layer cakes that make the perfect centerpiece, easy dump cake recipes for something quick and sweet, and a few no bake options you can make ahead.

• Best Ever Carrot Cake
  A true showstopper with sweet carrot flavor, plenty of spice, and crunchy pecans.

• Triple Chocolate Cake
  Chocolate lovers rejoice! This one’s got triple cake layers with buttercream frosting and mini chocolate chips.

• Strawberry Icebox Cake
  A no bake dessert with layers of cookies, cream, and sweet berries.

• Lemon Pound Cake
  The perfect light bite after a heavy meal. Easy to dress up with powdered sugar and raspberries or blueberries.

• Peach Cobbler Dump Cake
  Transform canned peaches and pantry ingredients into a sweet and fluffy treat.

• Lemon Icebox Cake
  Cool and creamy layers of lemon and cheesecake pudding surround tender shortbread cookies.

• Cherry Dump Cake
  Who knew a 3-ingredient cake could be so delicious? Cherry filling, cake mix, butter, and done.

• Berry Icebox Cake
  Layer mixed berries with graham crackers, lemon cream cheese filling, and whipped cream. Like a shortcut shortcake!

• Lemon Dump Cake
  This one’s sunshine in a pan. Lemony freshness, gooey texture, and just enough crunch.

• Crockpot Cheesecake
  Let the slow cooker make dessert for you! This one’s great with a variety of toppings.

• Blueberry Lemon Cake
  Combine springtime flavors with a whipped cream cheese frosting. Make it from scratch or with a box mix.

Enjoy!

With love, from our simple kitchen to yours.

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Originally published April 2020, updated and republished March 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easter Dinner Ideas (100 Recipes) appeared first on The Slow Roasted Italian.

I love how simple and yummy this feta baked feta pasta recipe is. 

Anytime I make it for dinner, it’s literally the star of the show – and my whole family can’t stop talking about the flavor! 

And even though the cooked pasta and the sausage add a ton of extra flavor, you know that I like to shake things up sometimes with my dishes. 

The good thing is that you can easily change the taste of this one pan meal by adding toppings to your own serving! 

You can add red pepper flakes for a spicy flavor, black pepper, Italian seasoning, or even fresh herbs! Put your own spin on the end result and have fun with it! 

Feta Pasta Bake

During the week, I love making easy pasta recipes that are packed with flavor but require very little work. 

It’s even better if they are made with simple ingredients that I can find easily at the store.

This feta baked pasta is based on a viral recipe called #uunifetapasta that originated in Finland. It was a huge hit, and I just had to see for myself why it was so good. 

Feta is one of my favorite cheeses because it pairs so well with so many different flavors. But, one of the best combinations is feta and tomato. 

You’ll see what I mean when you make this recipe! 

Love this pasta bake? Try my Rich & Easy Bolognese Pasta Bake next!

If you like how easy this recipe is, my Meatball Casserole with Pasta is even easier! You just dump the ingredients into a casserole dish and bake until warm and melty!

We also have a Sausage and Peppers Pasta, or  Tomato Feta Pasta Salad that is amazing. And if you’re looking for a more refreshing dish, you have to try this Cucumber Watermelon Salad!

Or try our cheesy, hearty, 30-Minute Chicken Pasta Bake with ingredients you probably already have on hand.

To see us make this pasta bake with feta from start to finish, watch the video in this post!

Ingredient Notes and Substitutions

• Feta Cheese – The original recipe calls for a block of Greek feta, which gets extra soft and creamy when baked in the oven. 
  
  If you want to save a few minutes or cannot find a block of feta cheese, you can easily use pre-crumbled feta for this sausage and pasta bake. 
  
  Be sure to keep it stacked in the center of the baking dish.
• Pasta – My feta baked pasta recipe uses penne noodles. However, you could recreate the same dish with any type of small pasta. 
  
  Orecchiette, farfalle, fusilli, and cavatappi would all be really great choices.
• Sausage – You’ll need a long sausage link — the kind that is packaged in a U-shape. Smoked sausage is preferred, but kielbasa would work too. 
  
  You can also try cubed chicken sausage or shrimp. Or, if you want to make this recipe vegetarian, leave out the meat entirely and just add more vegetables. 
  
  And for those of you that like spicy flavors, you can add spicy sausage as well! 
• Tomatoes – This penne and sausage pasta bake is best with cherry tomatoes, but you can easily use grape tomatoes instead. 
  
  Smaller tomatoes are packed with more flavor. 
  
  The tomatoes really make this recipe what it is. But, you can also try adding or swapping in asparagus, broccoli, red bell peppers, or red chili peppers.
• Garlic – Fresh garlic cloves are the way to go! Mince them so it’s easier to mix them in with the tomatoes.
  
  Or, for even bolder flavor, slice the top off a small head of garlic and nestle it into the baking dish with cheese and tomatoes. 
  
  Drizzle with extra olive oil and seasonings and bake as directed. 
  
  Squeeze the roasted garlic into the pan, then smash and stir it into the cheesy sauce!

Tips and Tricks for Perfect Pasta Bake with Feta

• Use the freshest ingredients possible.

With such a simple recipe, the quality of every ingredient — especially the feta and tomatoes — really makes a difference!

Tomatoes should be vibrant, firm, and at the peak of ripeness. Look for a well-established brand of Greek feta, and opt for extra virgin olive oil for the best taste.

• Save some pasta water.

After boiling but before draining the noodles, ladle out about a cup of the pasta water. 

Use this to thin out the cheesy creamy mixture as needed without watering down the flavor! I also like to keep any extra for reheating leftovers.

• Cook noodles just to al dente.

This means they should still have a slight bite. When tossed with the other ingredients, the pasta will soak up some of the sauce and soften a bit more.

• Skip the baking if you are short on time. 

You can easily make this feta pasta bake recipe entirely on the stovetop if needed. 

Use a third skillet — I suggest a Dutch oven — to simmer the tomatoes and feta until softened, then combine everything as directed.

Prep Ahead

• Slice sausage and onion
• Preheat oven to 400°F
• Chop fresh basil
• Shred parmesan cheese

Kitchen Tools You Will Need

• 9×13 Baking Dish – This set is one of my favorites! It comes with a lid for easy storage and is great for casseroles too.
• Large Pot and Strainer for the pasta
• Non-Stick Skillet – Everyone needs a good skillet. I use this almost daily for everything from cooking eggs to browning chicken and ground beef.
• Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a wedge to grate yourself.
• Wood Turner – My most used spoon or spatula in my kitchen! It’s amazing for sauteing vegetables and browning meat.

Serving Suggestions

Top your feta pasta bake with freshly grated parmesan and chopped basil leaves before dishing into bowls.

It’s enough for a standalone meal, maybe with some garlic bread or crostini. A big green salad or some roasted veggies would pair well too.

Or, serve this pasta bake with feta as a side dish with herbed chicken or smoked salmon!

Storing and Reheating Feta Baked Pasta

While best served fresh, you can refrigerate this dish for up to 3 days in an airtight container. After that, the tomatoes become too watery.

Reheat leftover penne and sausage pasta bake on the stovetop or in the oven, adding splashes of water (or reserved pasta water) to loosen the sauce.

Sausage and Pasta Bake FAQ

Enjoy!

With love, from our simple kitchen to yours.

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More Delicious Pasta Recipes

Spicy Chicken Pasta Recipe (Easy One Pot) + Video

Easy Creamy Garlic Shrimp Pasta Parmesan Recipe

One Pot Cheesy Sausage Pasta Recipe with Video

Best Homemade Pesto Pasta Recipe (Ready in 15 Minute)

Print

Feta Pasta Bake with Sausage (Viral TikTok Recipe) + Video

This Feta Pasta Bake recipe has become one of the most viral TikTok recipes yet! Enjoy the best combination of flavors in just 40 minutes!

Course Main

Cuisine Italian

Method Oven

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 789cal

Author Donna Elick

Ingredients

• 24 ounces cherry tomatoes 2 12-ounce packages
• 4 garlic cloves minced
• 1/2 cup olive oil extra virgin
• 1 teaspoon Italian seasoning
• 1/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1 teaspoon garlic powder
• 8 ounce Greek feta block
• 1 yellow onion halved then sliced
• 14 ounce package smoked sausage sliced into 1/2” slices
• 1 handful spinach about one loose cup
• 1 pound package penne pasta
• 1/2 cup fresh basil chopped
• 1/4 cup Parmesan cheese freshly shredded

Instructions

• Preheat the oven to 400°F.
• In a 9×13 inch baking dish, place tomatoes and garlic. Top with olive oil and dry spices. Stir to coat. Spread the tomatoes out and place the block of feta cheese in the center of the baking dish. Place in the oven to cook for 30 minutes, or until hot and bubbly.
• Meanwhile, boil water with salt and cook penne according to the directions on the package. When finished cooking, reserve about 1 cup of pasta water and set aside. Drain and set pasta aside.
• In a non-stick skillet over medium heat, begin to cook the sliced onions. After a few minutes, add the sliced sausage. Cook for another 10 minutes, stirring occasionally to flip the sliced sausage pieces. Remove from heat, drain grease, and set aside.
• Carefully remove the baking dish from the oven. Break up the feta cheese and crush the tomatoes, then stir to combine. Add a handful of fresh spinach and stir until wilted. Add in pasta, sausage, and onion mixture. Stir to combine well. Add in reserved pasta water to thin sauce if needed.
• Top with freshly grated parmesan and freshly chopped basil. Serve while hot and enjoy!

Video

Notes

Use caution after you take the baking dish out of the oven and are crushing the tomatoes. They are extremely hot and the juices can splash out of the pan.

If you love garlic, you could slice the tops of a head of garlic and place in your pan with the tomatoes. Drizzle it with olive oil and season. When finished cooking, carefully squeeze the soft garlic cloves until they come out. Then smash and stir in with the tomatoes and feta.

Don’t like feta? Try boursin garlic and herb cheese. It’s a soft creamy cheese full of flavor that would go really well with tomatoes also.

What other vegetables could I add? Asparagus, broccoli, red bell peppers, or red chili peppers would all be great in this dish. If you’re a vegetarian, you could eliminate the sausage and substitute with some of these vegetables.

What other pasta noodles could I use in this recipe? Penne was used in this recipe and it works great, but you could really use any pasta. Orrechiette, farfalle, fusilli, and cavatappi would all be really great choices.

If you don’t want to use pasta, you could also serve this over rice, quinoa, or riced cauliflower.

If you want to try a different protein, shrimp or chicken would also be great in this dish.

Where did the tiktok trend start? The trend started with blogger and recipe developer Jenni Häyrinen. She created the recipe 2 years ago, and it basically went viral overnight. The original recipe had hot chili peppers and served with wheat pasta noodles. You can find more about the original blogger here.

Other ingredients to add: white wine, or red pepper flakes if you like a little spice.

Nutrition

Serving: 1 | Calories: 789cal | Carbohydrates: 67g | Protein: 26g | Fat: 46g | Saturated Fat: 15g | Cholesterol: 83mg | Sodium: 1175mg | Sugar: 6g | Fiber: 4g | Calcium: 287mg | Iron: 3mg

Originally published March 2021, updated and republished February 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Feta Pasta Bake with Sausage (Viral TikTok Recipe) + Video appeared first on The Slow Roasted Italian.

Savory dishes like this are a real treat for your taste buds. I love how simple and easy the delicious sauce is to make – even picky eaters like it!

It’s always on my list of recipes during pumpkin season, but you can easily make this creamy pumpkin pasta sauce recipe anytime that you want. 

All you need is some cooked pasta (honestly, any type of pasta will work), the ingredients listed below on the recipe card to make the creamy pumpkin sauce, and a little bit of time.

It has the best texture, all the flavors of fall, and is so much better than anything you’d find in a jar at the grocery store. 

When you want to make a new, delicious food full of different flavors, keep this creamy pumpkin pasta recipe handy! It’s the perfect way to enjoy all that fall has to offer! 

Pumpkin Pasta Sauce

If you think pumpkin is just for desserts, wait until you try this recipe! Savory, creamy, and a great alternative to the usual macaroni and cheese, pasta with pumpkin sauce is easy to make in just 20 minutes.

Plus, the pumpkin sauce is made with simple ingredients that are budget-friendly and easy to find in any local store.

Everyone should have an easy pasta dish on rotation, and I’ve got plenty to choose from!

Whether it’s broccoli mac and cheese, a skillet lasagna, or the internet-famous feta pasta bake, there’s sure to be something your family will love.

Ingredient Notes and Substitutions

• Pumpkin Purée – You want canned pumpkin purée, not pie filling, without any added spices or sugar for this pumpkin sauce recipe. 
  
  You could also use homemade purée or puréed butternut squash instead. Butternut squash pasta sauce will have similar flavors to using real pumpkin. 
  
• Rigatoni Pasta – Rotini, cavatappi, bowtie, and even medium shells are also great options when making pasta with pumpkin sauce. 
  
  It’s important to have nooks and crannies to grab hold of all that creamy goodness! Just pick your favorite pasta and enjoy. 
  
• Milk – I like to use this instead of heavy cream for a lighter pumpkin sauce, but feel free to use half & half for a richer version.
  
• Cream Cheese – Here’s where we make up for the body and richness by using milk! Be sure to soften it first to avoid a lumpy sauce.
  
• Butter & Flour – Use this simple combo to make the roux, which helps thicken the creamy sauce. Regular AP flour is perfect for the job!
  
• Seasonings – Cinnamon brings out the warmth in the pumpkin, while fresh sage leaves and thyme perfectly complement the flavor! 
  
  If you need to use dried herbs, reduce the amounts to ½ or ¾ teaspoon of each.

Tips and Tricks to Make Perfect Pumpkin Sauce

• Add enough salt to the pasta water. 

Your pot of water should always “taste like the ocean” to give your dish plenty of flavor.

The salt also reduces the amount of starch released by the noodles, so they are far less likely to stick together.

• Use room temperature ingredients. 

Let the milk and cream cheese warm on the counter for about 30 minutes before you get started. 

This will prevent lumps and help the pumpkin pasta sauce come together smoothly.

• Keep the heat below medium.

Any higher, and the sauce is likely to scald — making it taste bitter and causing the milk to curdle.

Prep Ahead

• Bring milk and cream cheese to room temp
• Mince garlic and herbs
• Grate parmesan for serving

Kitchen Tools You Will Need

• Medium Saucepan – Heats evenly and is easy to clean too.
• Large Pot and Strainer for the pasta
• Whisk – These have held up for over 10 years and are still as good as the day I bought them.
• Cheese Grater – Fresh parmesan makes this recipe even better!

Serving Suggestions

Jazz up this dish with some sauteed mushrooms, toasted pecans, or greens like kale or spinach.

Chopped rotisserie chicken, leftover turkey, or poultry sausage is a great way to make your pumpkin pasta sauce more filling.

You could also use the sauce for veggie lasagna in place of marinara, or simply drizzle some over your favorite roasted vegetables.

Pumpkin Sauce for Pasta FAQ

Storing and Reheating Pasta with Pumpkin Sauce

Leftovers should be good for 3 to 4 days when kept in an airtight container. For best results, I recommend enjoying pumpkin sauce pasta within a day or so since the texture can change over time.

Reheat this dish on the stove with a splash of milk for added moisture. Stir frequently until it is evenly warmed throughout.

You can also save some of the starchy water before draining off the rigatoni and use that to loosen up leftovers. Just ladle out a cup or so and keep it in the refrigerator in a sealed jar or container.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Pasta Recipes

Best Ever Taco Pasta Salad (Easy 25-Minute Recipe)

Easy Greek Spaghetti Pasta Salad (30-Minute Recipe)

Hawaiian Tortellini Salad

One Pot Chicken Rigatoni (Easy Pasta Recipe) + Video

Print

Easy Pumpkin Pasta Sauce with Rigatoni Recipe

This Pumpkin Pasta Sauce is a lighter alternative to recipes with heavy cream. It comes together with simple ingredients in just 20 minutes!

Course Main

Cuisine American

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 685cal

Author Donna Elick

Ingredients

• 1 pound rigatoni pasta
• 2 tablespoons butter
• 2 tablespoons all purpose flour
• 3 cloves garlic minced
• 2 cups whole milk
• 1 cup pumpkin puree not pie filling
• 4 ounces cream cheese
• 2 teaspoons minced fresh sage
• 2 teaspoons minced fresh thyme
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon black pepper
• Optional: 1 cup shaved parmesan for serving

Instructions

• Prepare the pasta as directed on the package. Drain and set aside.
• In a small saucepan, melt the butter and whisk in the flour until fully combined. Cook for 1 minute, whisking constantly. Add the garlic and continue cooking for one minute.
• Slowly pour in the milk, ½ cup at a time whisking constantly until each addition is fully incorporated.
• Once all the milk is added, continue cooking until thick and bubbly. About 5-10 minutes
• Turn off the heat, and stir in the pumpkin, cream cheese, sage, thyme, salt, cinnamon and pepper until the cream cheese has melted and the mixture is smooth.
• Pour desired amount of sauce over the prepared pasta, top with parmesan cheese and serve.

Nutrition

Serving: 1 | Calories: 685cal | Carbohydrates: 101g | Protein: 22g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 58mg | Sodium: 482mg | Sugar: 12g | Fiber: 6g | Calcium: 237mg | Iron: 3mg

Originally published August 2021,updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Pumpkin Pasta Sauce with Rigatoni Recipe appeared first on The Slow Roasted Italian.

I’m all about an easy weeknight dinner. And this dish brings out all the delicious flavors. It’s been a family favorite in my house for a long time, which is why I make it at least a couple of times per month.

Not only does it use simple ingredients, but I love that it takes just a little bit of effort to make. 

Every bite is loaded with so much flavor, and most times, I even have leftovers to enjoy the next day. If you’re ready to learn how to make this easy Italian sausage pasta, let’s dive in!

The recipe card below has all the measurements and exact steps needed to make this sausage pasta recipe. 

Sausage and Peppers Pasta

I’m always looking for new recipes to make for weeknight dinners. While my family is fine sticking to their favorites, I’m often craving something new.

This recipe for sausage and peppers pasta does just the trick, adding a creamy spin to simple and classic ingredients.

Plus, it’s ready in a snap and doesn’t require too much focus to bring it all together. Just my kind of meal after a long day!

It’ll definitely work its way into rotation with other weeknight favorites like sheet pan sausage and veggies, this skillet chicken pot pie, and my one pot spaghetti.

Ingredient Notes and Substitutions

• Penne Pasta – This shape is perfect for creamy sausage and peppers pasta! The sauce fills the tubes and sticks to the ridges on the outside so there’s plenty in every bite.
  
  Rigatoni or cellentani pasta are the next best picks.
  
• Ground Italian Sausage – It’s easiest to buy this bulk (meaning not in the casing) so you can add it right to the pan. You’ll crumble it the same way you would ground beef.
  
  Mild Italian sausage is perfect for this recipe, but there’s also a hot variety for those who want some extra spice.
  
  I love a good spicy Italian sausage now and then, or if I’m feeling risky, I’ll even use super hot Italian sausage, too. 
  
  And if all you can find are links, simply remove the meat from the casings — just be sure they aren’t pre-cooked!  
  
  To cut down on fat content in the pork sausage, you could use turkey sausage or chicken sausage. 
  
• Onions and Bell Peppers – Grab a yellow onion and a variety of colors for your bell peppers. 
  
  Green bell peppers are the most bitter, so I like to stick with sweeter red bell peppers, yellow, and orange peppers.
  
  These are the best sweet bell peppers to use in my opinion. I also think a combination of colorful bell peppers adds a nice visual appeal. 
  
• All-Purpose Flour – This will help thicken the sauce when combined with the leftover fat from the sausage. 
  
  Instead of making a roux at the beginning, you’ll sprinkle the flour over the cooked veggies before adding the liquid.
  
• Italian Seasoning – You don’t need too much since the sausage is already seasoned. 
  
  You can also make your own blend of oregano, parsley, fresh basil, and rosemary — or use just one or two of your favorites.
  
• Chicken Stock and Bouillon – The sauce turns out so much richer when it’s made with stock instead of plain water. 
  
  Plus, it helps balance the cream so the texture is silky and not too thick. I also like to add some bouillon or chicken base for an even more concentrated flavor!
  
• Half-and-Half and Cream – If you’re unfamiliar with it, half-and-half is simply a mixture of heavy cream and milk that’s popular in the US. 
  
  I like to mix it with additional cream so the sauce isn’t too thick or too thin. Feel free to use all half-and-half when making this Italian sausage and peppers pasta if you prefer!
  
• Cheese – Combine plenty of freshly grated mozzarella for that ooey gooey factor, plus parmesan cheese for flavor in this easy pasta recipe. 
  
  There isn’t a great substitute for the mozzarella, but you could swap the parm for pecorino romano in a pinch.

Tips and Tricks to Make Pasta with Sausage and Peppers

• Salt your pasta water — and reserve some for later.

There are two main reasons for salting pasta water: to add flavor and tone down the amount of starch.

Aim for 1 tablespoon of salt in 4 quarts of water when cooking 1 pound of pasta.

When you’re ready to drain the penne, pour or ladle at least ½ cup of the starchy water into a container. I’ll usually save a cup or more just to be safe.

Then, stir it into your sausage peppers and onions pasta a little at a time to bring the sauce together and make it just the right consistency. 

• Cook the sausage before the peppers and onions.

Once it’s browned, transfer it to a bowl or plate with a slotted spoon so you leave any grease behind. I like to line the dish with a paper towel too.

Use that grease to saute the veggies instead of oil (though you can add a little oil if needed) for even more flavor!

Cook the onions and peppers just until they start to soften. They’ll continue to break down more as they simmer in the sauce.

• Use room temperature cream and half-and-half.

It’s far less likely to scald or cause clumps when it hits the hot pan if it’s not chilled from the fridge. 

Simply measure both out before prepping your veggies and getting started. It’ll be ready to use after 20-30 minutes on the counter.

Prep Ahead

• Chop bell peppers and onion
• Grate mozzarella and parmesan

Kitchen Tools You Will Need

• Dutch Oven – I love this set and use it all the time. It is perfect for roasts, and I especially love it for my one-pot meals.
• Large Pot and Strainer to cook and drain the pasta.
• Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.
• Wooden Spoon – Use this to break up the sausage and stir everything together. It’s much better at scraping the tasty bits off the bottom of the pan than plastic utensils.

Serving Suggestions 

Nothing goes better with a rich, creamy pasta dish than a fresh green salad with tangy balsamic vinaigrette and some crusty bread. 

If I’m making sausage peppers and onions pasta for guests, I’ll throw together a burrata caprese or antipasto tray for a more impressive option. And you can never go wrong with a big basket of air fryer garlic knots!

Some roasted rosemary onions or grilled zucchini would be a delicious side too.

Storing and Reheating Sausage Peppers and Onions Pasta

Allow leftovers to cool, then transfer to an airtight container. I also like to keep a small container of pasta water just in case.

Refrigerate sausage and peppers pasta for 3-4 days or freeze for up to 3 months. Thaw in the fridge overnight before reheating.

You can reheat leftovers in the microwave in 30-second bursts, but I usually get the best results with the stovetop. 

Add some of the reserved pasta water to the pan — this helps loosen up the pasta with sausage and peppers so it heats more evenly.

Italian Sausage and Peppers Pasta FAQ

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
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Other Easy Pasta Recipes

Spicy Chicken Pasta Recipe (Easy One Pot) + Video

One Pot Hawaiian Pasta (30 Minute Recipe) + Video

One Pot Cheesy Sausage Pasta Recipe with Video

Cheesy Chicken Pasta Recipe (Easy One Pot) + Video

Print

Pasta With Sausage and Peppers Recipe

My Sausage and Peppers Pasta combines hearty sausage, sweet peppers, and onion, and tender pasta in the most luscious cream sauce.

Course Main

Cuisine Italian

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 -8

Calories 834cal

Author Donna Elick

Ingredients

• 1 pound uncooked penne pasta
• 1 tablespoon olive oil
• 1 pound ground Italian sausage hot or mild
• 1 medium yellow onion chopped
• 3 bell peppers red, yellow, and orange, chopped
• 5 cloves garlic minced
• 1/4 teaspoon red pepper flakes optional
• 3 tablespoons all-purpose flour
• 1 tablespoon Italian seasoning
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 2 1/2 cups chicken stock
• 1 teaspoon chicken bouillon granulated, cubed, or base
• 1/2 cup half and half
• 1/2 cup heavy cream
• 6 ounces mozzarella cheese freshly grated
• 1/2 cup parmesan cheese freshly grated, plus extra for garnish

Instructions

• Cook the Pasta: Bring a large pot of salted water to a boil. Cook the penne pasta until al dente, following package instructions. Reserve ½ cup of pasta water, then drain. Toss with a drizzle of olive oil to prevent sticking and set aside.
• Prepare Ingredients: While the pasta cooks, chop the onion and bell peppers into ½-inch pieces and mince the garlic.
• Cook the Sausage: Heat the olive oil in a large skillet over medium-high heat. Add the ground Italian sausage and crumble as it cooks. Once browned and fully cooked, remove with a slotted spoon and set aside.
• Cook the Vegetables: Add more oil to the skillet if needed. Sauté the onion and bell peppers until softened, about 4–5 minutes.
• Add the minced garlic and red pepper flakes (if using), and cook for 30 seconds until fragrant.
• Make the Sauce: Sprinkle the flour over the vegetables and stir for 1 minute to form a roux.
• Return the cooked sausage to the skillet. Add the Italian seasoning, chicken broth, chicken bouillon, half and half, and heavy cream.
• Stir, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer, then reduce the heat to low and simmer for 7–9 minutes, stirring frequently, until the sauce thickens slightly.
• Combine Pasta and Sauce: Stir in the mozzarella and parmesan cheeses until melted. Add the cooked pasta and toss to coat. Gradually stir in the reserved pasta water, a little at a time, until the sauce reaches your desired consistency.
• Serve: Season with kosher salt, black pepper, and additional red pepper flakes to taste. Garnish with extra parmesan cheese and fresh parsley, if desired.

Notes

Refrigerate: Store cooled pasta in an airtight container for 3–4 days. Reheat in the microwave in 30-second intervals until warm.

Freeze: Place cooled pasta in a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Casserole Option: Transfer the finished pasta to a 9×13-inch baking dish, top with 1 cup shredded mozzarella, and bake at 350°F for 15–20 minutes, or until the cheese is melted.

Nutrition

Serving: 1 | Calories: 834cal | Carbohydrates: 70g | Protein: 35g | Fat: 46g | Saturated Fat: 20g | Cholesterol: 115mg | Sodium: 1194mg | Sugar: 7g | Fiber: 5g | Calcium: 338mg | Iron: 3mg

Originally published March 2025, updated and republished November 2025

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