WHY YOU’LL LOVE THIS BROCCOLI PASTA SALAD RECIPE

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

Broccoli Noodle Salad

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

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

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

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

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

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

INGREDIENT NOTES

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

VARIATIONS

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

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

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

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

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

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

SERVING SUGGESTIONS

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

BROCCOLI CHEDDAR PASTA SALAD FAQ

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. 

Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram 

Other Easy Broccoli Recipes

🔥 TSRI’s Sizzlin’ Summer Ebook
Ready to level up your summer cooking? This exclusive collection of 30 reader-favorite recipes is packed with potluck legends, no-bake treats, and BBQ showstoppers.

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

Buy the Ebook Now

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.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

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 OREO LASAGNA

• No baking required
  
• Four dreamy layers of chocolate goodness
  
• Make-ahead friendly (actually better the next day)
  
• Crowd-pleasing potluck dessert
  
• Oreo lovers go absolutely wild for it

Chocolate Lasagna Recipe 

There are desserts that politely sit on the table… and then there are desserts that disappear before you even grab a plate. This one falls squarely in the second category.

Chocolate lasagna is one of those nostalgic layered desserts that shows up at potlucks and family gatherings and somehow manages to make everyone feel like a kid again.

Creamy, cold, chocolatey, and just a little over the top.

The Oreo crust alone could pass for dessert, but once you add that smooth cream cheese layer, the pudding, and the whipped topping? It turns into something completely irresistible.

And the best part? You make it ahead, tuck it into the fridge, and let it do its thing.

By the time you slice into this dessert lasagna, the layers hold together beautifully… and suddenly everyone wants seconds.

INGREDIENT NOTES

• Oreo Cookies: No need to remove the filling. It helps bind the crust along with melted butter.
  
• Cream Cheese: Make sure it’s fully softened for easy mixing and a smooth layer.
  
• French Vanilla Pudding Mix: Stabilizes the whipped cream and adds flavor.
  
• Instant Chocolate Pudding: Thickens quickly and creates that rich chocolate layer.
  
• Heavy Cream: Whips into a stable topping that holds its shape beautifully. Make extra for decoration!

VARIATIONS

Peanut Butter Version: Add ½ cup of peanut butter to the cream cheese layer.

Mint Chocolate: Use mint Oreos and add a drop of peppermint extract to the whipped cream.

Caramel Drizzle: Add caramel between the pudding and whipped cream layers.

Double Oreo: Sprinkle extra crushed Oreos between each of the layers.

Mocha Twist: Mix 1 teaspoon espresso powder into the pudding layer.

Individual Servings: Build the layers in mini trifle dishes instead of one big pan.

SERVING SUGGESTIONS

• Slice dessert lasagna straight from the refrigerator.
  
• Add extra whipped cream and a mini Oreo on each slice.
  
• Pair this chocolate lasagna recipe with strong coffee.
  
• Bring to potlucks, BBQs, or holiday gatherings.
  
• Cut into smaller squares for dessert bars.

DESSERT LASAGNA FAQ

The key to this chocolate lasagna recipe is clean layers. And the key to clean layers is patience.

Each one should be spread gently and allowed to chill briefly before adding the next. This prevents mixing and keeps those beautiful, defined layers.

The pudding thickens naturally after about five minutes, so that’s the perfect moment to spread it. If you add it too soon, it will be runny and harder to keep defined.

And the whipped cream stabilized with pudding mix? That’s what keeps the topping fluffy and sliceable even after several hours in the refrigerator.

But before all that… start this chocolate lasagna recipe with Oreos. The creme filling helps the melted butter bind the crumbs together so all those incredible layers have a sweet, stable base.

TOOLS NEEDED

• 9 x 13-inch Baking Dish: Just the right size for a potluck-friendly Oreo lasagna.
  
• Food Processor: To make Oreo crumbs for the crust.
  
• Electric Mixer: For whipping the cream cheese and whipped cream layers. Helps with the pudding too!
  
• Mixing Bowls: For every layer of this dessert.
  
• Rubber Spatula: Makes spreading layers easy.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Scrumptious No Bake Chocolate Desserts

🔥 TSRI’s Sizzlin’ Summer Ebook
Ready to level up your summer cooking? This exclusive collection of 30 reader-favorite recipes is packed with potluck legends, no-bake treats, and BBQ showstoppers.

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

Buy the Ebook Now

Print

Chocolate Lasagna Recipe (Easy No-Bake Dessert)

This Chocolate Lasagna Recipe layers chocolate pudding, cream cheese, whipped cream, and Oreo cookies into a showstopping no bake dessert.

Course Dessert

Cuisine American

Method Food Processor

Prep Time 30 minutes minutes

Inactive Time 4 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 12

Calories 473cal

Author Donna Elick

Equipment

• 9 x 13 baking dish This set is one of my favorites! The 9×13 is perfect for casseroles and the smaller size is awesome for making half a casserole recipe.
• food processor or rolling pin for crushing the Oreo cookies
• mixing bowls You’ll want a few large bowls when you make this chocolate lasagna recipe. Otherwise, plan to do some quick washing in between layers.
• stand mixer or Electric Hand Mixer with both the paddle and whisk attachments

Ingredients

FOR THE OREO CRUST

• 1 14.3 ounce package Oreo cookies
• 6 tablespoons unsalted butter melted

FOR THE CREAM CHEESE LAYER

• 1 8 ounce package cream cheese, softened
• 1/4 cup granulated sugar
• 2 tablespoons milk

FOR THE WHIPPED CREAM LAYER

• 1 cup heavy whipping cream
• 1/4 cup plus 2 tablespoons powdered sugar
• 2 tablespoons instant French vanilla pudding mix
• 1 teaspoon vanilla extract

FOR THE CHOCOLATE PUDDING LAYER

• 2 3.9 ounce boxes instant chocolate pudding mix
• 3 cups whole milk

GARNISH

• Mini Oreo cookies
• Chocolate shavings
• Additional whipped cream

Instructions

• PREP PAN: Lightly spray a 9 x 13-inch baking dish with nonstick spray.
• MAKE CRUST: Place the 1 14.3 ounce package Oreo cookies in a food processor and pulse until fine crumbs form. Reserve ¼ cup crumbs for topping.
• PRESS CRUST: In a bowl, mix the remaining Oreo crumbs with 6 tablespoons unsalted butter. Press firmly into the bottom of the baking dish. Refrigerate while preparing the next layer.
• MAKE CREAM CHEESE LAYER: In a mixing bowl, beat the 1 8 ounce package cream cheese, softened until smooth. Add 1/4 cup granulated sugar and 2 tablespoons milk and beat until creamy. Set aside.
• MAKE WHIPPED CREAM: In a large bowl, combine 1 cup heavy whipping cream, 1/4 cup plus 2 tablespoons powdered sugar, 2 tablespoons instant French vanilla pudding mix, and 1 teaspoon vanilla extract. Beat with an electric mixer until stiff peaks form.
• COMBINE LAYER: Fold half of the whipped cream mixture into the cream cheese mixture until smooth. Spread evenly over the Oreo crust. Refrigerate for 10 minutes.
• MAKE PUDDING: In a bowl, whisk together 2 3.9 ounce boxes instant chocolate pudding mix and 3 cups whole milk until smooth. Let stand 5 minutes until slightly thickened.
• ADD PUDDING LAYER: Spread the chocolate pudding evenly over the cream cheese layer.
• TOP WITH WHIPPED CREAM: Spread the remaining whipped cream over the pudding layer.
• GARNISH: Sprinkle the reserved Oreo crumbs over the top and add Chocolate shavings.
• CHILL: Cover and refrigerate for at least 4 hours until fully set.
• SERVE: Slice into 12 pieces. Top each slice with Additional whipped cream and a Mini Oreo cookies before serving.

Notes

Make-Ahead: This dessert is perfect for making a day ahead. The layers hold together even better after chilling overnight.

Cool Whip Shortcut: You can substitute two 8-ounce containers whipped topping for the homemade whipped cream.

Freezer Shortcut: If you need to speed up the chilling process, place the dessert in the freezer for about 1 hour, then transfer to the refrigerator until ready to serve.

Chocolate Curls: Use a vegetable peeler to shave curls from a chocolate bar for easy garnish.

Storage: Store covered in the refrigerator for up to 4 days.

Nutrition

Serving: 1 | Calories: 473cal | Carbohydrates: 51g | Protein: 6g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 64mg | Sodium: 800mg | Sugar: 27g | Fiber: 1g | Calcium: 119mg | Iron: 4mg

Originally published February 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 Chocolate Lasagna Recipe (Easy No-Bake Dessert) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS COKE CAKE RECIPE

• Stays unbelievably moist for days
  
• Pour-on frosting = zero fuss, maximum payoff
  
• Deep chocolate flavor without being heavy
  
• Pantry-friendly ingredients you probably already have

Coca Cola Cake

Okay listen… this cake is dangerously easy. Like “I’ll just make it real quick,” and suddenly half the pan is mysteriously gone. Oops.

And if you grew up loving that warm, gooey Cracker Barrel Coca Cola Cake? Oh, honey… this is that cake.

Our whole Cracker Barrel collection is basically my love letter to comfort food, but this one? She’s the queen.

The warm cola bubbling with butter, the pour-on frosting… it’s drama, it’s nostalgia, it’s chocolate therapy.

Make this Coke cake recipe just once and tell me you don’t start inventing occasions to bake it again.

INGREDIENT NOTES

• Dutch-Processed Cocoa: Gives a smoother, deeper chocolate flavor. Natural cocoa works, but expect a slightly lighter taste.
  
• Coca Cola: Classic Coke adds sweetness + moisture. Avoid diet soda here, as it doesn’t behave the same.
  
• Buttermilk: Keeps the crumb tender and soft. If you must substitute, use whole milk with a splash of vinegar (but buttermilk really is better!).
  
• Powdered Sugar: Sift if yours tends to clump. Smooth frosting depends on it!
  
• Vegetable Oil: Helps keep this Cracker Barrel chocolate coke cake soft even after a day or two.

VARIATIONS

Cherry Cola Cake: Use Cherry Coke for a subtle fruity twist.

Mocha Version: Add 1 teaspoon instant espresso powder to the batter for deeper cocoa flavor.

Pecan Fudge Topping: Sprinkle chopped toasted pecans over the warm frosting.

Mexican Hot Chocolate: Add a pinch of cayenne to the dry mix, then swap the cocoa powder in the frosting with cinnamon (about half the amount).

Orange Cola Cake: Mix ½ teaspoon of orange zest into the frosting. Bright, citrusy, delicious!

Mississippi Mud: Sprinkle mini marshmallows and chopped nuts over the top.

Coca Cola Cupcakes: Bake in lined muffin tins. Reduce bake time to around 15-18 minutes.

SERVING SUGGESTIONS

• Add a cherry as a garnish to each slice for a pop of flavor and color. 
  
• Serve warm with a scoop of vanilla bean or cheesecake ice cream.
  
• Pair Coca Cola cake with a cold glass of milk or… another Coca Cola!
  
• Keep it light with a dollop of homemade whipped cream.

CRACKER BARREL COCA COLA CAKE FAQ

The first time I made a Coca Cola cake, I remember thinking, “There is no way this weird bubbly butter situation is going to work.”

Ohhh, I was wrong. The hot cola mixture is actually the secret! It “blooms” the cocoa, meaning it dissolves it and brings out all that deep chocolate flavor without clumps.

That’s why this cake tastes so smooth and rich without being heavy.

And pouring warm frosting onto a hot cake? That’s not laziness, babe. That’s strategy. The heat pulls the frosting just slightly into the top, creating that signature fudgy layer everyone dreams about.

TOOLS NEEDED

• 9×13 Baking Pan: For that classic Cracker Barrel chocolate coke cake shape!
  
• Saucepan: You’ll use this twice. Cola mixture + frosting.
  
• Electric Hand Mixer: Makes the batter silky smooth.
  
• Whisk: Essential for the glossy frosting.
  
• Cooling Rack: Helps the cake cool evenly under that warm fudgy topping.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Desserts

🍔 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

Print

Coca Cola Cake (Cracker Barrel Recipe Copycat)

This Coca Cola Cake is so fudgy and rich, your family will be begging for seconds! It's super easy and makes a fantastic potluck dessert.

Course Dessert

Cuisine American

Method Oven

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 12

Calories 600cal

Author Donna Elick

Equipment

• 9×13-inch baking pan
• mixing bowls
• electric hand mixer
• heat-resistant silicone spatula
• offset spatula

Ingredients

• 1 3/4 cups granulated sugar
• 2 cups all purpose flour
• 6 tablespoons Dutch processed cocoa powder
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/2 cup (1 stick) unsalted butter
• 1 cup Coca Cola
• 1/2 cup vegetable oil
• 2 large eggs
• 1/2 cup buttermilk
• 1 teaspoon pure vanilla extract

For the frosting

• 1/2 cup unsalted butter
• 3 tablespoons unsweetened cocoa powder
• 6 tablespoons whole milk
• 1/4 teaspoon kosher salt
• 1 teaspoon pure vanilla extract
• 4 cups powdered sugar

Instructions

• PREHEAT OVEN AND PREP PAN: Preheat your oven to 350°F. Grease and flour a 9 by 13 inch baking pan. Set aside.
• MIX DRY INGREDIENTS: In a large bowl, whisk together 1 3/4 cups granulated sugar, 2 cups all purpose flour, 6 tablespoons Dutch processed cocoa powder, 1 1/2 teaspoons baking powder, and 1/2 teaspoon kosher salt. Break up every clump. The mixture should look even and fluffy.
• HEAT COLA MIXTURE: In a small saucepan, melt 1/2 cup (1 stick) unsalted butter with 1 cup Coca Cola and 1/2 cup vegetable oil over medium heat. Warm until the butter melts and the surface shows soft bubbling around the edges. You will smell warm cola and chocolate. Remove from heat.
• COMBINE WET AND DRY: Pour the hot cola mixture into the dry ingredients. Using an electric hand mixer with the beaters attachment, mix on medium speed for about 1 minute. The batter will loosen quickly, turn glossy, and have a thin pudding-like texture.
• ADD REMAINING WET INGREDIENTS: Add 2 large eggs, 1/2 cup buttermilk, and 1 teaspoon pure vanilla extract. Mix on medium speed for another minute. The batter should look smooth and pourable with a deep chocolate aroma.
• BAKE: Pour the batter into the prepared pan. Bake for 30 minutes, or until the top springs back lightly when touched and a toothpick inserted into the center comes out with moist, cooked crumbs.
• START FROSTING IMMEDIATELY: When the cake comes out of the oven, begin the frosting. In a medium saucepan, melt 1/2 cup unsalted butter with 3 tablespoons unsweetened cocoa powder, 6 tablespoons whole milk, and 1/4 teaspoon kosher salt. Heat until the mixture just begins to bubble and you see light steam. Remove from heat.
• FINISH FROSTING: Add 4 cups powdered sugar and 1 teaspoon pure vanilla extract. Whisk until smooth, glossy, and pourable. You should not see any dry streaks of powdered sugar.
• FROST THE WARM CAKE: Pour the warm frosting evenly over the hot cake. It will melt slightly into the top, forming a soft fudgy layer. Let the cake cool completely so the frosting can set.

Video

Notes

Make Ahead: Bake and frost up to 1 day ahead. Keep covered at room temperature.

Storage: Cover leftover cake and store at room temperature for 3 days, or refrigerate up to 5 days. Bring to room temperature before serving.

Freezing: Freeze frosted or unfrosted slices for up to 2 months. Wrap each slice tightly in plastic wrap, then place in a freezer safe bag. Thaw at room temperature.

Reheating: Warm individual slices in the microwave for 10 to 15 seconds to soften the frosting and bring back that fresh baked texture.

Ingredient Tip: Dutch processed cocoa makes a deeper, smoother chocolate flavor. Regular unsweetened cocoa works, but the flavor will be lighter and a bit sweeter.

Nutrition

Serving: 1 | Calories: 600cal | Carbohydrates: 90g | Protein: 5g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 74mg | Sodium: 143mg | Sugar: 71g | Fiber: 2g | Calcium: 68mg | Iron: 2mg

Originally published October 2018, updated and republished December 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 Coca Cola Cake (Cracker Barrel Recipe Copycat) + Video appeared first on The Slow Roasted Italian.

I swear, this is the perfect comfort food. There are so many boxed versions out there, but I’m so over the flavor of those! 

What I love about this homemade macaroni is that there are many different types of cheeses. You’ll love this new family favorite that shows how easy mac can be. 

This recipe can be a side dish or the main star of the dinner table for your family gatherings. I think that this is a main course – why not? 

When it comes to comfort food dishes, you can’t top this. It literally has the best flavor, and every bite is loaded with each kind of cheese. 

This is a must at family dinners moving forward, without a doubt. To make this crazy good mac n cheese recipe, follow the simple tips on the recipe card below! 

Mac and Cheese with Cream Cheese

If macaroni and cheese is one of your favorite meals, you’re in the right place, because it is one of our favorite comfort foods too! 

One pot meals are always a winner in my book, and using a crock pot just takes that to the next level. 

Every ooey, gooey bite of this homemade mac and cheese with cream cheese creates an explosion of flavor in your mouth!

When life is hectic, there’s nothing better than tossing a handful of ingredients into a pot. 

Flip a switch and come back a few hours later to a hot, delicious meal, ready to eat.

This is our daughter’s favorite recipe, and she has been making it herself since she was 7 years old. 

I guess this is the best testimonial you could have — crock pot mac and cheese with cream cheese is a kid-friendly favorite, and the recipe is easy enough for a picky 7 year old to make!

Try a restaurant style mac’ in the comfort of your own kitchen with our Applebee’s 4 Cheese Mac and Cheese Copycat!

Macaroni and Cheese with Cream Cheese

Cream cheese and white cheddar are a bit tangy, while freshly grated Pepper Jack adds enough heat to make it interesting. 

Plus, because it cooks right in the creamy sauce, corkscrew pasta soaks up all of that fantastic cheesy, saucy goodness!

The best thing about this macaroni and cheese with cream cheese recipe is the short prep time – it takes just 5 minutes! 

Oh, and it cooks to creamy, heavenly goodness in only 2 hours!!

I’ve got another easy crock pot macaroni and cheese recipe made with Gruyere and mozzarella, plus a few extra spices for plenty of bold flavor. 

Or, try another one — homemade mac and cheese with cream cheese, PLUS bacon and fresh chiles! 

I think that dish tastes just like a jalapeño popper! Or try our smoked cream cheese that is always a hit!

Ingredient Notes and Substitutions

• Cream cheese – Using cream cheese in mac and cheese helps add another layer of flavor to the cheese sauce. Also, it acts as a thickener, helping the sauce stick to the ridges of the noodles. 
  
  You can also use my smoked cream cheese in this recipe to really amp up the flavor.
  
• Other cheeses
  
  This macaroni and cheese with cream cheese also has 2 other cheeses — medium sharp white cheddar and Pepper Jack. 
  
  When I make it for a potluck dish or when I know kids will be eating with us, I often swap the Pepper Jack out and use Colby Jack instead. 
  
  You could also easily use Monterey Jack Cheeses or mature cheddar cheese for a fun flavor. Any type of melty cheese will work! 
  
• Pasta – We use cellentani, otherwise known as corkscrew pasta, for this creamy mac and cheese. 
  
  If you want a substitute, any type of small pasta with ridges on it works well. Good options are penne, ziti, rigatoni, or even elbow macaroni would be fine.
  
• Cayenne pepper – There is only a pinch of cayenne in this dish, just enough spicy heat to wake up your taste buds. 
  
  If you’re sensitive to spicy foods, feel free to leave it out.

Crock Pot Macaroni and Cheese Recipe Tips & Tricks

• Cook to al dente. 
  
  The initial cooking time will vary based on the type of noodle you use. If possible, start checking the noodles at the 1 hour mark. 
  
  When the pasta is no longer crunchy and has a slight bite to it, you’re ready for the next step.
• How to keep it creamy. 
  
  The three cheese sauce does thicken as it cools, which can sometimes make it a bit dry and difficult to scoop. 
  
  If you plan on keeping the crockpot mac n cheese in the slow cooker, use the “warm” setting, and stir in a little extra milk before everyone digs in. 

Crock Pot Mac and Cheese with Cream Cheese FAQs

Prep Ahead Instructions

There’s not much to do in advance for this recipe, except maybe grate the cheeses. (You can also buy pre-shredded cheese to save on time!) 

However, we do sometimes make 3 cheese mac and cheese to portion out for lunches during the week.

KITCHEN HACK – Reheating Mac and Cheese

I have a hack that makes reheating even easier, especially if you’re taking lunch on the go!

Before transferring to storage containers, stir additional milk into the mac n cheese to thin out the sauce. 

This way, it will be easier to scoop when it’s cold from the fridge, and you won’t need to add any additional liquid when you reheat it.

Storing and Reheating Cream Cheese Mac and Cheese

Once cool, you can refrigerate the leftovers for 3 to 5 days in an airtight container. (You can also cover it with plastic wrap until the next time you eat it) 

Use the same trick of adding extra milk as noted above, or simply add the liquid before reheating.

Or, for individual portions, reheat in the microwave or on the stove top until creamy and warmed through.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Mac n Cheese Recipes

Print

Crockpot Mac and Cheese with Cream Cheese + Video

Mac and Cheese with Cream Cheese is made in a slow cooker with THREE cheeses! This recipe makes the cheesiest comfort food meal ever!

Course Main

Cuisine American

Method Slow Cooker

Prep Time 5 minutes minutes

Cook Time 2 hours hours 10 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 8

Calories 584cal

Author Donna Elick

Equipment

• slow cooker
• box grater
• slow cooker liners

Ingredients

• 1 pound cellentani (corkscrew) pasta uncooked, or other small pasta shape
• 4 tablespoons unsalted butter sliced into tablespoon-sized pieces
• 4 ounces cream cheese cut into 1 ounce pieces
• 1 teaspoon kosher salt
• 1/2 teaspoon cayenne pepper
• 3 cups whole milk
• 1/2 cup heavy cream
• 2 cups freshly shredded cheddar cheese I use sharp cheddar
• 1 cup freshly shredded pepper jack cheese

Instructions

• Pour the uncooked pasta onto the bottom of a 6-quart slow cooker. Scatter the butter and cream cheese pieces over the pasta.
• Sprinkle the salt and cayenne pepper over the top and pour the milk and cream into the slow cooker.

  Stir to combine everything and smooth the pasta into one even layer coated in sauce.
• Cover and cook on low for 1 to 2 hours, until the pasta is chewy (not quite crunchy, but very al dente). Your cook time will vary if you use a different pasta or different size crockpot, so start with 1 hour and adjust from there.
• Stir once halfway through the cook time and be sure to smooth the pasta into one layer so it is well coated with the sauce.
• Once the pasta is ready, sprinkle on the cheddar and pepper Jack cheeses and stir to combine. Cover and continue cooking for 10 minutes.

  The cheeses will melt into the sauce to create the most luxurious creamy cheese sauce.
• Stir before serving. Enjoy!

Video

Notes

1. I love the flavor in this recipe, but when I am preparing it for a crowd I substitute Colby Jack cheese for the Pepper Jack. It gives it a great flavor, but it isn’t overly spicy for sensitive palates.
2. The cheese sauce will thicken as it cools. If you plan to hold the mac and cheese in the slow cooker on warm, add extra milk as needed to keep the sauce nice and creamy.
3. Also, if you are going to refrigerate it to eat later, add enough milk to the pasta to thin out the sauce before refrigerating. That way when you pull it out, it will scoop easily and the mac and cheese will warm up perfectly in the microwave or on the stove top. We do this every week and portion it out for easy lunches.

Nutrition

Serving: 1cup | Calories: 584cal | Carbohydrates: 49g | Protein: 22g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 98mg | Sodium: 648mg | Sugar: 7g | Fiber: 2g | Calcium: 455mg | Iron: 1mg

Originally published October 2017, updated and republished October 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 Crockpot Mac and Cheese with Cream Cheese + Video appeared first on The Slow Roasted Italian.

Don’t overlook the power of this sweet treat! These loaded Reese’s brownies are made using simple ingredients, and end up being the perfect quick dessert.

While I’m still a big fan of regular brownies, there’s no denying these fudgy Reese’s brownies are at the top of my list. 

Having Reese’s candies is one of those fun twists that give this easy recipe huge flavor. The brownie has a fudgy texture, while the top is loaded with chocolate goodness.

I’ve made Reese’s peanut butter cup brownies for birthdays, a bake sale, parties, and weekend treats, and everyone always takes two of these delicious brownies. 

Some people prefer to use brownie mixes to save on time – and I say do what you need to do. If you want to use a box of brownie mix, go for it!

You’ll still be able to enjoy this easy brownie recipe that way. 

The next time that you have chocolate cravings, keep this Reese’s brownies recipe handy. The great thing about it is that it is the perfect brownie recipe that never disappoints! I have also been loving my new copycat recipe for Starbucks brownies, they are super fudgy!

And you can keep the peanut butter brownie flavors going with our Buckeye Brownie Cookies! They’re fudgy, rich, and finished with a creamy peanut butter center that makes them completely unforgettable.

Long story short, there’s so many options for desserts!

Reese’s Brownies

Chocolate and peanut butter together are simply irresistible, and nobody does it better than Reese’s.

The secret to this particular recipe for Reeses brownies is a layer of creamy peanut butter fudge frosting.

But it doesn’t stop there! Next comes a layer of peanut butter cups and chocolate drizzle to really put this dessert over the top!

To see us make brownies with peanut butter frosting from start to finish, watch the video in this post!

If you’ve been here for a while, you know I love making all kinds of desserts with these flavors.

For something easy and quick, try my Reese’s Peanut Butter Fudge. You only need 4 ingredients, and it comes together in just 10 minutes!

Reese’s Peanut Butter Pie has a special ingredient in the crust that will blow your mind.

My Reese’s Brownie Cookies have an ooey gooey flavor unlike any other!

Or, go all out with my Extreme Chocolate Reese’s Cake. It’s the same as this recipe, but scaled up and decorated in the form of a cake!

Ingredient Notes and Substitutions

• Sugar – You’ll need granulated sugar for the chocolate batter, then powdered sugar to make peanut butter frosting for the brownies.
  
• Peanut Butter – I prefer the flavor of natural peanut butter, but use your favorite! No-stir varieties are easier to work with and will create a creamier frosting.
  
• Chocolate Chips – These are getting melted down for an easy chocolate drizzle. 
  
  Milk chocolate enhances the Reese’s flavor, but semisweet or dark would help tone down the overall sweetness of the dessert.
  
• Peanut Butter Cups – Opt for the miniature kind — wrapped or unwrapped — when making this recipe. They’re a bit taller than full-sized cups and will hold their shape better in the batter.
  
  Chop them into quarters for the brownies, then halves or quarters to sprinkle on top of the frosted layer.

Tips for Making Brownies with Peanut Butter Frosting

• Line Your Pan. 

Using a layer of parchment paper not only prevents sticking, but you can lift the Reese’s brownies right out of the pan for easier slicing.

• Use Quality Cocoa. 

Not all cocoa powders are alike and each will create a different chocolate flavor. 

Regular unsweetened is the most commonly used, but Dutch-processed is great for balancing all of the sweetness with a more bitter flavor.

• Cut Some Corners. 

If you’d like, you can easily use your favorite boxed brownie mix instead! 

Just follow the directions on the box, then top with the chopped Reese’s and proceed with the recipe as directed.

Also, avoid any mixes that have chocolate syrup or fudge to mix into the batter or the texture won’t turn out quite right.

Kitchen Tools You Will Need

• 9×13 Baking Dish – This set is one of my favorites! The 9×13 is perfect for casseroles, and the smaller size is awesome for making half a casserole recipe.
• Stand mixer or large mixing bowl with hand mixer for whipping up the peanut butter frosting for brownies.
• Whisk – These have held up for over 10 years and are still as good as the day I bought them. With 3 sizes there is a whisk for every job!
• Offset Spatula – This spatula has so many uses and is perfect for smoothing the frosting on top of the brownies.

How to Make Peanut Butter Frosting for Brownies

The process really couldn’t be simpler! You will need to bring both the butter and cream cheese to room temperature before getting started.

Do this by unwrapping both, slicing them into smaller pieces, and letting them sit on the counter for about 30 minutes.

1. Whip the cream cheese. Don’t rush the process! It takes about 3 minutes on medium to get it to the right texture.
   
2. Add the powdered sugar. Reduce the speed to low until incorporated, then kick it back up to medium until light and fluffy.
   
3. Mix in remaining ingredients. Add the peanut butter, salt, and vanilla and beat until creamy and well combined. 

Reeses Brownies FAQ

Storing and Freezing Frosting Brownies

While they should be fine at room temperature for a few days, brownies with peanut butter frosting should be kept covered in the refrigerator if you need to store them longer.

It’s also best to cut slices as you need them to keep them from drying out.

Reeses brownies also freeze really well. Wrap squares tightly with plastic wrap and place in a freezer-safe storage bag. 

Store for up to 6 months in the freezer and defrost for 30 minutes before eating.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Delicious Brownie Recipes

Print

Reese’s Brownies with Peanut Butter Fudge Frosting + Video

Reese's Brownies are loaded with Reese’s cups and fluffy peanut butter fudge frosting. They are so easy to make!

Course Dessert

Cuisine American

Method Oven

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Total Time 45 minutes minutes

Servings 18

Calories 696cal

Author Donna Elick

Ingredients

Brownie

• 1 cup unsalted butter
• 2 cups granulated sugar
• 1 cup unsweetened cocoa powder
• 1 tablespoon vanilla extract
• 3 large eggs
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 12 ounces mini Reese’s Peanut Butter Cups 1 12-ounce bag, cut into quarters (divided)

Peanut Butter Fudge Frosting

• 8 ounce block cream cheese softened
• 1 cup unsalted butter room temperature
• 4 cups powdered sugar sifted
• 15 ounce jar natural peanut butter
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt
• 6 ounces milk chocolate chips melted

Instructions

• Preheat oven to 350°F. Line a 9×13 baking dish with parchment paper, set aside.
• Place butter in a large microwave-safe mixing bowl, melt completely. Add sugar, cocoa, vanilla, and eggs. Whisk to combine well. Add remaining ingredients. Whisk until completely combined, but do not over mix.
• Pour into prepared baking dish. Sprinkle 10-15 mini Reese’s Peanut Butter Cups cut into quarters over batter, press into the batter with a spatula until they are covered. Bake for 20 minutes or until a toothpick comes out clean. Place in the freezer to cool, about 15 minutes.
• Meanwhile: Combine cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until smooth and creamy, about 3 minutes. Add sugar. Beat on low until combined, then switch to medium speed and beat until light and creamy. Add peanut butter, vanilla, and salt. Beat mixture until well combined.
• Spread frosting over top of the cooled brownie. Sprinkle remaining peanut butter cups over the top of the frosting.
• Drizzle melted chocolate over the top of brownies. Serve and enjoy.

Video

Notes

These brownies freeze very well. Be sure to wrap well and defrost for 30 minutes before eating.

Nutrition

Serving: 1 | Calories: 696cal | Carbohydrates: 77g | Protein: 12g | Fat: 41g | Saturated Fat: 19g | Cholesterol: 85mg | Sodium: 415mg | Sugar: 63g | Fiber: 4g | Calcium: 95mg | Iron: 2mg

Originally published June 2013, updated and republished October 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 Reese’s Brownies with Peanut Butter Fudge Frosting + Video appeared first on The Slow Roasted Italian.

Whether you need a side dish for a potluck picnic, poolside party, summer BBQ, or just a simple weeknight meal, you can never go wrong with a good pasta salad like this one. 

I think it’s the perfect side dish, and a great way to use cooked pasta. It’s different than traditional pasta salads, which is why I like it! 

It was southwest flavor in every bite, and has always been a crowd pleaser at family gatherings and summer time BBQs. 

The flavor combination of the crunchy fresh veggies paired with the tender pasta is the best. And you can always easily change up the ingredients. 

Adding red bell pepper, cherry tomatoes, red onion, and fresh corn to this Southwestern Pasta Salad is a good idea, but don’t forget that you can also add black olives, green onions, cooked black beans, diced sweet potatoes, and some spicy chipotle peppers for a little kick. 

Southwest Pasta Salad

Pasta salads are ridiculously simple to make, and you can even make them the night before an event. 

This means there’s one less thing to prepare before your guests arrive!

This southwestern salad is a fantastic Mexican party food dish! 

It’s a vegetarian dish, but the flavors are perfect for pairing it with some pulled pork or crockpot shredded chicken.

Loaded with plenty of fresh veggies, tender rotini, cubes of cheddar, and spicy dressing, this corn and black bean pasta salad will be the star of any potluck or summer barbecue.

Another favorite southwest pasta recipe is steak fajita pasta salad. It has all the flavor of steak fajitas, and it’s easy to make for a quick summer meal!!

Ingredient Notes and Substitutions

• Noodles – I’m fond of rotini for pasta salad with beans, but cavatappi is a close second.
  
• Tomatoes – Grape tomatoes are less watery than cherry, but either will work in this recipe. Be sure to slice them in half!
  
• Corn – If fresh sweet corn isn’t in season, you can substitute it with fire-roasted corn kernels or plain frozen corn. Be sure to thaw and drain frozen corn before adding it to pasta salad with beans.
  
• Beans – Black beans are a signature in southwest dishes, but pinto or even dark kidney beans would be just as tasty. Drain and rinse any canned varieties.
  
• Cheese – Use your favorite cheddar depending on how bold you like it. Monterey Jack is a milder alternative, while Pepper Jack adds a nice kick!

You can also add other ingredients like fresh lime juice or even some chili powder for a kick of heat.

Diced green chiles are also yummy salad ingredients that you can add to put other flavors into this classic dish. 

Bean Pasta Salad Recipe Tips and Tricks

• Skip the Grill. 
  
  Cook ears of corn on the cob in the air fryer to keep all of your prep inside. An average-sized ear of corn on the cob yields between ½ and ¾ cup of kernels. 
  
• Want to adjust the spiciness? 
  
  Adjust the number of chipotle in adobo to reach your desired spice level. I find that 2 peppers give a mild spiciness, and 3 peppers make southwest pasta moderately spicy.
  
• Don’t add the dressing too soon. 
  
  As with any pasta salad, the dressing gets absorbed into the noodles as it sits. 
  
  If you’re not serving immediately, toss bean pasta salad with ½ of the dressing, then reserve the remaining dressing for tossing again just before serving.
  
• Wear gloves! 
  
  Jalapeños and other spicy peppers contain oils that can irritate your skin and eyes. Prep spicy chiles last, and discard the gloves immediately afterward. 
  
  This helps to prevent transferring the oils to other surfaces.

Kitchen Tools You Will Need

• Large pot and strainer for the rotini.
• Quality knives and a big solid cutting board make prepping a breeze and are well worth the investment.
• Food Processor – A food processor or high-speed blender makes the task of combining the southwest pasta salad dressing ingredients much easier.
• Serving bowl with tongs – These bamboo hands help to toss everything gently and are attractive enough for serving as well.

Southwest Pasta Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Pasta Salads

🔥 TSRI’s Sizzlin’ Summer Ebook
Ready to level up your summer cooking? This exclusive collection of 30 reader-favorite recipes is packed with potluck legends, no-bake treats, and BBQ showstoppers.

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

Buy the Ebook Now

Print

Southwest Pasta Salad Recipe with Corn and Black Beans

Southwest Pasta Salad is a scrumptious pasta potluck dish based on corn and black bean salsa. This creamy bean pasta salad is a must-make!

Course Side Dish

Cuisine American, Tex Mex

Method Food Processor, Mixed

Prep Time 1 day day 15 minutes minutes

Total Time 15 minutes minutes

Servings 8 as side dish

Calories 606cal

Author Donna Elick

Ingredients

• 1 pound rotini pasta cooked and drained
• 3 ears of corn grilled and cut from cob (about 1 ½ cups kernels – see Notes for substitutes)
• 1 ½ cups halved grape tomatoes
• 1 cup black beans (if canned, drained and rinsed)
• 2 bell peppers diced (any color)
• 8 ounces cheddar cheese cut into cubes
• 2 avocados pitted, peeled and diced
• 2 tablespoons chopped cilantro

Chipotle Ranch Dressing

• ½ cup sour cream
• ½ cup mayonnaise
• 2-3 chipotle in adobo sauce (see Notes)
• 1 teaspoon dried parsley
• ½ teaspoon dried dill weed
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• ⅛ teaspoon ground pepper
• 2 tablespoons lime juice or lemon juice

Instructions

• In a large mixing bowl, combine cooked pasta, corn, tomatoes, black beans, bell peppers, cheese, avocado, and chopped cilantro. Toss to combine.
• Prepare the chipotle ranch dressing by placing all dressing ingredients in the bowl of a food processor or blender. Chop/blend until pureed and evenly combined. Thin with water for desired consistency as needed.
• Pour the dressing over the pasta salad and toss to distribute. (See Notes)
• Serve immediately.

Notes

1. Keep in an airtight container in the refrigerator, and use within 3-4 days.

2. An average sized ear of corn on the cob yields between ½ and ¾ cup of kernels. If sweet corn isn’t in season, you can substitute it with fire-roasted corn kernels, sold in the frozen food section of most grocery stores. Or, feel free to use plain frozen corn. Thaw and drain frozen corn before adding it to the salad.

3. Adjust the number of chipotle peppers for desired spice level. I found 2 to be very mild and 3 to be moderately spicy.

4. As with any pasta salad, the dressing gets absorbed into the pasta as it sits. If you’re not serving immediately, I recommend tossing with ½ of the dressing, and reserve the remaining dressing for tossing again just before serving.

Nutrition

Serving: 4 | Calories: 606cal | Carbohydrates: 64g | Protein: 19g | Fat: 32g | Saturated Fat: 10g | Cholesterol: 43mg | Sodium: 487mg | Sugar: 7g | Fiber: 9g | Calcium: 249mg | Iron: 2mg

Originally published May 2015, updated and republished June 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 Southwest Pasta Salad Recipe with Corn and Black Beans appeared first on The Slow Roasted Italian.

The look of this rotini pasta salad is part of the fun! I’ve whipped up this tri-color rotini pasta for family gatherings, and it’s always a hit. 

Not only is it the perfect pasta salad for summer picnics, but it’s a hearty pasta salad for a perfect lunch or dinner, too. 

The steps on the printable recipe card below show why this is one of the best recipes, and also why I make this classic pasta salad all the time. 

This tricolor pasta salad is a great recipe and a great way to add fun and flavor to the table! And yes, this perfect side dish still tastes incredible the next day! 

Tri-Color Pasta Salad

Tri color pasta usually refers to rotini noodles that are dyed with natural flavors like tomatoes and spinach. It comes in a combination of orange, green, and white colors.

For this recipe, however, we use food dye on regular rotini pasta to make a festive Memorial Day or 4th of July dish that’s red, white, and blue all over!

This colored pasta recipe is great for a BBQ side dish, but the addition of pepperoni and cheese makes it perfectly filling as a main course as well. 

Colorful pasta salad with Italian dressing is a summertime favorite, through and through. 

It typically includes seasonal veggies and is served chilled, so it’s no wonder why it’s an instant picnic classic. 

I also love Tuna Pasta Salad, which I enjoy eating all year round. 

Pasta with Pumpkin Sauce is a fantastic fall treat, while Pesto Chicken Pasta gets me through the cold winter months.

Ingredient Notes and Substitutions

I make my tri color pasta salad with Italian dressing, some cheese, and some veggies.

A bit of olive oil coats the noodles, while food dye is what gives them their color. 

I also throw in some pepperoni for added flavor and to make this tri colored pasta dish a bit more filling!

• Rotini Pasta – This is my preferred pasta for dishes like these, but you can use whatever cooked pasta you like! 
  
  I recommend using a small shape, like bowtie pasta or elbow macaroni.
• Red and Blue Liquid Food Dye – Otherwise, we can’t have red white and blue pasta salad! 
  
  I really recommend using just 3-4 drops at a time and adding a bit more as needed. Too much, and the colors will be way too bright and unappetizing!
• Cherry Tomatoes & Black Olives – Two fool-proof ingredients for pasta salad with Italian dressing, as any Italian lover will tell you! 
  
  Cucumbers, bell peppers, and banana peppers are also delicious and would fit in perfectly.
• Mozzarella Cheese – Cut into little cubes that you can easily grab with your fork, or use mozzarella pearls to make this super easy. 
  
  And if you want a different cheese altogether, try white cheddar or provolone.
• Pepperoni – A bit of protein makes tri color pasta more substantial and filling, like a full meal on its own! 
  
  Other cured meats work great as well — you can use salami, ham, or prosciutto. Or a mix of them all!
• Italian Dressing – Your favorite bottled or packaged dressing will do the trick. Or, try out my copycat Olive Garden Italian dressing!

How to Make Tri Color Pasta

Step 1: Cook the noodles according to the package directions, then rinse with cool water.

Step 2: Divide the noodles into 3 equal portions. Place two portions in separate Ziploc bags and set the third portion aside for now.

Step 3: Add a few drops of the desired color to each bag and reseal. Knead until every noodle is uniform in color, adding more food coloring if needed.

Step 4: Rinse each batch of colored pasta until the water runs clear and drain well.

Colorful Pasta Recipe Tips and Tricks

• Customize for different holidays.

Switch up the dye color for any holiday. You can use red, white, and green on Christmas, or pink and blue for Easter! 

Using all spinach rotini for Saint Patrick’s Day, or a mix of pink and red for Valentine’s Day would be adorable, too.

You can also make this cold pasta salad for game days by using your favorite team colors! 

• Add the dressing while the pasta is warm.

Noodles that are still warm and squishy will absorb the dressing’s flavors far more easily than noodles that have been chilled. 

Also, if you want, you can also add more dressing before serving, for double the dressing and double the delish!

• Slightly undercook the pasta.

Cook the rotini until al dente, or just a bit underdone. This helps to avoid a totally mushy mess of tri color pasta salad.

• Rinse the colored noodles.

To prevent the colors from bleeding together, give each batch of colored pasta a quick rinse under running water before combining them together.

Storing and Handling Leftovers

Since this dish is served chilled, you don’t need to worry about reheating anything. Simply transfer leftovers into an airtight container and refrigerate for up to 5 days. 

And that’s it! Serve as much as you’d like, when you’d like.

I recommend adding a bit more Italian dressing before serving up any leftovers. 

It’ll help to plump up the noodles and revitalize the flavors in your patriotic tri color pasta salad! 

Tri Colored Pasta FAQ

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

Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram 

Other Red White and Blue Food Ideas

🔥 TSRI’s Sizzlin’ Summer Ebook
Ready to level up your summer cooking? This exclusive collection of 30 reader-favorite recipes is packed with potluck legends, no-bake treats, and BBQ showstoppers.

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

Buy the Ebook Now

Print

Patriotic Tri Color Pasta Salad (Red, White, and Blue)

Tri Color Pasta Salad is a creative way to match dishes with a theme. So why not try out some colorful pasta this summer?

Course Side Dish

Cuisine American

Method Mixed, Stovetop

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 6

Calories 698cal

Author Donna Elick

Equipment

• red food coloring
• blue food coloring
• serving bowl
• food storage bags

Ingredients

• 16 ounces rotini pasta cooked, rinsed, and drained (about 9 cups cooked)
• 3 to 4 drops red liquid food coloring
• 3 to 4 drops blue liquid food coloring
• 1 tablespoon water
• 1 tablespoon extra virgin olive oil
• 1 tablespoon water
• 1 pint cherry tomatoes halved (about 2 cups)
• 8 ounces mozzarella cheese cut into 1/2-inch cubes (about 2 cups)
• 3/4 cup pepperoni slices quartered
• 1/2 cup sliced black olives about one 2.25-ounce can, drained
• 16 ounces Italian dressing about 2 cups

Instructions

• COOK THE PASTA: Bring a large pot of salted water to a rolling boil. Cook 16 ounces rotini pasta according to package directions until al dente, about 8 to 10 minutes. The pasta should be firm with a slight chew at the center. Drain, rinse under cold running water until cool to the touch, and drain well.
• DYE THE PASTA: Add 1 tablespoon water and 3 to 4 drops red liquid food coloring to a large resealable bag. Add 1 tablespoon water and 3 to 4 drops blue liquid food coloring to a second large resealable bag. Divide the cooled pasta into 3 equal portions (about 3 cups each). Place one portion into the red bag and one portion into the blue bag. Seal each bag and gently knead until every noodle is a uniform, even color, about 1 to 2 minutes per bag. The pasta should look evenly tinted with no white streaks. If the color looks too faint, mix 1 additional drop of food coloring with 1 tablespoon water and add it to the bag. Rinse each batch of colored pasta under cold water until the water runs completely clear, then drain well.
• COAT THE WHITE PASTA: Toss the remaining third portion of pasta with 1 tablespoon extra virgin olive oil until every noodle is lightly coated. The thin layer of oil keeps the white pasta bright and prevents any stray color from the red and blue batches from transferring.
• ASSEMBLE THE SALAD: Add all three portions of pasta (red, white, and blue) to a large serving bowl. Add 1 pint cherry tomatoes, 8 ounces mozzarella cheese, 3/4 cup pepperoni slices, and 1/2 cup sliced black olives. Pour 16 ounces Italian dressing over the top. Toss everything together until the dressing coats every ingredient and the red, white, and blue noodles are evenly distributed throughout the bowl.
• CHILL AND SERVE: Cover the bowl tightly and refrigerate for at least 1 hour. The flavors blend together as the salad chills, and the colors set so they stay vibrant on the plate. Serve cold.

Notes

MAKE-AHEAD: This pasta salad tastes even better after a full night in the refrigerator. Prepare it up to 24 hours before serving for the best flavor.

STORAGE: Store in an airtight container in the refrigerator. Best within 3 days for peak flavor and texture. Safe to eat for up to 5 days. The noodles absorb dressing as they sit, so stir in a few extra tablespoons of Italian dressing before serving leftovers to bring the salad back to life.

FOOD COLORING TIP: Start with 3 to 4 drops of food coloring per bag and build up slowly. A light, pastel tint looks festive and appetizing. Rinsing the dyed noodles under cold water until the water runs clear locks in the color and keeps the red, white, and blue batches from bleeding into each other when combined.

CUSTOMIZE THE COLORS: Switch the food coloring to match any holiday or event. Red and green for Christmas, pink and blue for Easter, or your favorite team colors for game day.

Nutrition

Serving: 2cups | Calories: 698cal | Carbohydrates: 70g | Protein: 22g | Fat: 36g | Saturated Fat: 10g | Cholesterol: 44mg | Sodium: 1400mg | Sugar: 13g | Fiber: 3g | Calcium: 234mg | Iron: 2mg

Originally published June 2022, updated and republished June 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 your support; it allows us to keep creating new recipes.

The post Patriotic Tri Color Pasta Salad (Red, White, and Blue) appeared first on The Slow Roasted Italian.

There’s nothing quite like the flavor of this Italian tortellini salad. 

The green onions paired with the rest of the simple cold pasta salad ingredients create a simple side dish or a fun main dish during those hot summer days. 

Once you make this Italian pasta salad, you’ll keep the rest of the ingredients on hand for when that craving strikes again. 

There’s just something so yummy about this cold salad – and it pairs so perfectly with other easy meals. 

The key to making this delicious pasta salad is to prep and plan to make it all you can during the summer months! It has delicious flavor, only takes a handful of ingredients, and is quick to whip up with a busy schedule. 

You can even add other fresh veggies like cherry tomatoes or have fun adding in some black olives and feta cheese. 

Don’t forget to top with parmesan cheese to round out the flavor of this delicious side dish! The flavor is next level good! 

Cold Tortellini Salad

Step aside from traditional pasta salad recipes and give this creamy tortellini salad a try!  

Featuring a sweet and tangy dressing, the texture is very similar to macaroni salad. 

However, this rainbow version is full of brightly colored vegetables and is made using cheese-filled tortellini instead of elbow pasta.  

Trust me — make this cold tortellini pasta salad for your next cookout, summer potlucks, or summer bbq, and everyone will be asking for the recipe!!

Ingredient Notes and Substitutions

• Pasta – Instead of plain pasta noodles, grab a package of cheese tortellini! You can use either refrigerated or frozen, depending on what’s available. 
  
  Be sure to follow the package directions for cooking to al dente, then drain and toss in apple cider vinegar.
  
• Veggies – Use your favorites to create a rainbow! I like to use red peppers, yellow bell peppers, carrots, celery, and red onion.
  
  Tomatoes, hard-boiled eggs, chopped broccoli florets, etc could be substituted for the coordinating color.
  
  You could also add artichoke hearts , kalamata olives, grape tomatoes, and fresh herbs to this simple salad. The best part is that it’s really versatile. 
  
• Dressing – Whisk up a simple creamy dressing with mayonnaise, milk, sugar, salt, and pepper.

Tortellini Salad Recipe Tips and Tricks

• Get the perfect dressing consistency.

The trick is to immediately toss the hot, drained pasta with apple cider vinegar, then let it cook for 10-20 minutes.

You’ll get a beautiful tang in the creamy tortellini pasta salad with no risk of curdling the dressing with the vinegar.

• And don’t worry — it will thicken!

As you’re tossing everything together, it may seem like there is way too much dressing. 

Some of it will be absorbed by the pasta, while the rest will thicken up as it chills.

• Chill before serving.

This step is essential! All of the different flavors in the cold tortellini salad really meld together the longer it sits. Give it at least an hour in the refrigerator if you can.

• Add some garnish.

For little pops of extra color, reserve a teaspoon or two of all the vegetables and sprinkle them over the top of the cold tortellini pasta salad before serving.

Kitchen Tools You’ll Need

• Mixing bowls –  I love these bowls! They even have lids so you can easily cover the tortellini salad while it’s chilling!
  
• Knife – The pasta is the only thing that has to be cooked for this cold tortellini salad recipe — after that, it’s all chopping. A good knife makes getting perfectly diced vegetables that much easier. 
  
• Colander – This kitchen essential makes life so much easier! You can use it to drain pasta or wash veggies and fruit.

Cold Tortellini Pasta Salad FAQ

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Tortellini Pasta Salads

🔥 TSRI’s Sizzlin’ Summer Ebook
Ready to level up your summer cooking? This exclusive collection of 30 reader-favorite recipes is packed with potluck legends, no-bake treats, and BBQ showstoppers.

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

Buy the Ebook Now

Print

Creamy Cold Tortellini Salad (Pasta Salad Recipe)

Cold Tortellini Salad is perfect for summer barbecues and picnics! This tortellini pasta salad recipe features a rainbow of fresh veggies!

Course Side Dish

Cuisine American

Method Mixed, Stovetop

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 735cal

Author Donna Elick

Ingredients

• 19 ounce package fresh cheese filled tortellini pasta
• 4 tablespoons apple cider vinegar
• 2 cups mayonnaise
• 1 1/2 cups whole milk
• 1 1/2 tablespoons granulated sugar brown sugar may be substituted
• 1/2 – 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 – 1 cup diced red bell pepper
• 1/2 – 1 cup shredded carrots
• 1/2 – 1 cup diced yellow bell pepper
• 1/2 – 1 cup diced celery
• 1/2 – 1 cup diced red onion

Instructions

• Boil tortellini according to package directions and drain well in a colander.  Transfer pasta to a large mixing bowl and toss with apple cider vinegar.  Let cool 10-20 minutes.
• While pasta is cooling, in another mixing bowl, add mayo, milk, sugar, salt and pepper.  Whisk to combine.
• Pour dressing over tortellini pasta and toss gently to combine.  Stir in all but 1 tsp EACH of all the vegetables (red pepper, carrots, yellow pepper, celery and red onion).
• Cover and chill in refrigerator for at least 1-2 hours.
• Before serving, stir salad and sprinkle with remaining vegetables.

Notes

Can be made a day in advance and kept refrigerated.  After chilling for long periods of time, if pasta seems dry, stir in a splash or two of milk and/or a tablespoon of mayo.

Nutrition

Serving: 1 | Calories: 735cal | Carbohydrates: 52g | Protein: 13g | Fat: 53g | Saturated Fat: 10g | Cholesterol: 71mg | Sodium: 1445mg | Sugar: 11g | Fiber: 6g | Calcium: 186mg | Iron: 1mg

Originally published April 2018, updated and republished June 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 Creamy Cold Tortellini Salad (Pasta Salad Recipe) appeared first on The Slow Roasted Italian.

This family favorite only needs about 10 minutes of prep and uses simple ingredients that you probably already have on hand! I promise you that this recipe really does make the best beans! 

I’ve been making these barbecue baked beans for years and taking them to backyard barbecues, summer cookouts, and even Easter dinner! It’s one of my favorite recipes for an easy BBQ side dish. 

Serve baked beans with bacon alongside some Smoked Chicken Quarters, which are tender and juicy with crispy, seasoned skin on the outside.

Looking for more delicious sides? Try my Southern Potato Salad or Simple Coleslaw, both of which are perfect for any comfort food meal or backyard cookout.

BBQ Baked Beans Recipe Video

To see the process from start to finish, watch the video! It’s located in the recipe card, at the bottom of this post.

When it comes to making these easy baked beans, just remember that the steps are simple to this wonderful recipe!

Ingredient Notes and Substitutions

• Bacon. It will hold its shape better straight out of the fridge, making it easier to cut into uniform pieces. Just dice up some strips of bacon, and add. 
  
• Want to use dried beans? Simply prepare them ahead of time and substitute 1 ½ cups cooked for each can.
  
• Add some heat. A few dashes of hot sauce or some chopped jalapeno peppers is a great way to make oven baked beans a little spicier.
  
  If people don’t like spicy flavors or don’t want a little heat, you can always add the spicy to your own serving instead. 
  
• Don’t have molasses? Replace it with maple syrup and use dark brown sugar instead of light brown sugar. Or make your own brown sugar.
  
• Vegetarian alternative: If you need to leave out the meat, I recommend fully caramelizing the onions to get as much extra flavor as you can.
  
  What makes this the ultimate side dish is that it’s versatile! 

You’ll also find that there can be a bit of flexility to making the best baked beans, so adding other ingredients can easily happen. 

You can add thick-cut bacon, chopped onions, your favorite kind of BBQ sauce, diced green pepper, liquid smoke, cooked ground beef, tomato paste, red pepper flakes, white onion, pulled pork, or even use a variety of beans for this delicious meal. (think pinto beans, small red beans, etc.) 

I’ve even chopped up cooked hot dogs and added them as the secret ingredient! 

The best part is that after the first time that you make this side dish, you can change it up each time you make it from here on out!

Barbecue beans tend to have a thick consistency, so you want to be sure that if you are going to change up the ingredients other than what is listed on the recipe card, that you’re not overloading the easy side dish recipe with too many options. 

How To Make BBQ Baked Beans

1. Cook the bacon and onion. First, cook the onion and pork on the stove until softened and starting to brown. 
   
2. Add the barbecue sauce. Whisk in the sauce ingredients, then bring everything to a boil before removing from heat.
   
3. Add the canned beans. Combine the sauce and bacon mixture with the canned beans in a baking dish, then top with additional bacon pieces.
   
4. Bake beans in the oven for about an hour, or until the meat on top is crisp and the sauce is thickened.

Oven Baked Beans Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Oven Side Dishes

Crispy Bacon Cheddar Hasselback Potatoes Recipe

Cheesy Scalloped Potatoes and Sausage

Bacon Cheddar Beer Potatoes Au Gratin

How to Make Corn on the Cob in the Oven + Video

Print

BBQ Oven Baked Beans with Bacon Recipe + Video

BBQ Baked Beans are cooked in the oven with brown sugar, molasses, and bacon, for a smoky flavor, and plenty of tangy barbecue sauce!

Course Side Dish

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 18 people

Calories 370cal

Author Donna Elick

Equipment

• 9×13-inch casserole dish
• kitchen shears
• cutting board
• chef's knife
• measuring cups for liquids
• measuring cups for dry ingredients for brown sugar
• measuring spoons

Ingredients

• 32 ounces pinto beans (canned), drained and rinsed
• 32 ounces cannellini or white kidney beans (canned), drained and rinsed
• 16 ounces red kidney beans (canned), drained and rinsed
• 1 pound thick cut bacon divided
• 1 small yellow onion diced
• 1 1/2 cups ketchup
• 1 cup packed light brown sugar
• 1/2 cup molasses preferably not blackstrap molasses
• 2 tablespoons Dijon mustard
• 1 teaspoon black pepper

Instructions

• Preheat oven to 350°F.
• Pour rinsed and drained beans into a 9×13 baking dish. Set aside.
• Reserve enough bacon to cover the top of your baking dish (I used 5 slices). Using kitchen shears, cut the remaining bacon into bite size pieces.
• Add cut bacon pieces and diced onions to a medium saucepan over medium high heat. Cook until bacon is par cooked, about 3 minutes.
• Add ketchup, brown sugar, molasses, mustard and pepper. Whisk to combine. Bring to a boil. Remove from heat.
• Pour the sauce over the beans and gently stir to combine. Cut reserved bacon into bite sized pieces and place on top of bean mixture.
• Bake beans in a preheated oven for 60 minutes, or until sauce is thickened and bacon is cooked through.
• Serve and enjoy!

Video

Notes

You may precook dried beans and substitute them for precooked beans.

Nutrition

Serving: 0.75cup | Calories: 370cal | Carbohydrates: 56g | Protein: 15g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 375mg | Sugar: 24g | Fiber: 10g | Calcium: 84mg | Iron: 4mg

Originally published June 2014, updated and republished April 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 BBQ Oven Baked Beans with Bacon Recipe + Video appeared first on The Slow Roasted Italian.