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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Other Easy Pasta Salad Recipes

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 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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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.

WHY YOU’LL LOVE TOMATO AND CUCUMBER SALAD

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

Cucumber Tomato Salad 

This salad has become a staple around here.

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

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

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

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

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

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

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

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

INGREDIENT NOTES

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

VARIATIONS

Feta Cucumber Salad: Top with crumbled feta cheese.

Mediterranean Version: Add olives and fresh oregano.

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

Herb Garden Salad: Add fresh dill or basil.

Spicy Version: Include thin slices of fresh jalapeño.

SERVING SUGGESTIONS

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

TOMATO CUCUMBER SALAD FAQ

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

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

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

TOOLS NEEDED

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

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Salad Recipes

🔥 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

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Cucumber Tomato Salad (w/ Easy Dressing)

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

Course Salad

Cuisine American

Method Mixed

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6

Calories 92cal

Author Donna Elick

Equipment

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

Ingredients

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

Instructions

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

Video

Notes

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

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

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

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

Nutrition

Serving: 1 | Calories: 92cal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 116mg | Sugar: 8g | Fiber: 2g | Calcium: 36mg | Iron: 1mg

Originally published July 2016, 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 Cucumber Tomato Salad (w/ Easy Dressing) + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS EASY GREEN SALAD

• Fresh, crisp, and ready in 10 minutes
  
• Topped with a bright homemade vinaigrette
  
• Simple ingredients you probably already have
  
• Easy to customize with proteins or toppings
  
• Works as a side for almost any meal

Mixed Green Salad

Every table needs a good green salad. Not a pre-mixed bag from the produce aisle or a sad pile of lettuce sitting in the corner… a real salad.

Something crisp, colorful, and actually worth putting on your plate.

This easy green salad recipe is the one I fall back on again and again. 

While the vegetables are simple, the vinaigrette is what pulls everything together. A little Dijon, a touch of honey, fresh garlic, and white wine vinegar that keeps the whole thing bright.

It’s fresh. It’s crunchy. It balances out heavier meals beautifully. And sometimes that’s exactly what dinner needs.

INGREDIENT NOTES

• Mixed Greens: Use your favorite blend. Spring mix, baby romaine, or arugula are all great choices.
  
• English Cucumber: Sweeter and less watery than standard cucumbers. And you don’t have to peel them!
  
• Cherry or Grape Tomatoes: Add juicy bursts of flavor. Grab heirloom for even more color and flavor variety.
  
• Red Onion: Thin slicing keeps the bite from being overpowering. If it’s still too much, soak them in cold water for a few minutes.
  
• Croutons: Add crunch and texture contrast. And it’s easy to make croutons from scratch!
  
• White Wine Vinegar: Bright and slightly fruity…perfect for a simple vinaigrette.

VARIATIONS 

Protein Boost: Add grilled chicken, steak, or salmon.

Cheese Add-In: Sprinkle mixed green salad with Parmesan, feta, or goat cheese.

Nutty Crunch: Add toasted almonds, pecans, or sunflower seeds.

Mediterranean: Include Kalamata olives and feta.

Summer Style: Swap tomatoes with sliced strawberries for a fruity twist.

Heartier Salad: Top with sliced avocado and hard-boiled eggs.

SERVING SUGGESTIONS 

• Pair with grilled meats or roasted chicken.
  
• Serve alongside pasta dishes.
  
• Add this easy green salad to BBQ or potluck spreads.
  
• Enjoy with a small bowl of Hamburger Stew for a light meal.
  
• Pair with a copycat Chipotle barbacoa or steak bowl for freshness.
  

EASY GREEN SALAD RECIPE FAQ

A great salad is really about balance. And with so many easy green salad ideas out there, I worked hard to make this one just right.

Crisp greens provide the base, but the contrast of textures — crunchy vegetables, juicy tomatoes, and croutons — keeps every bite interesting.

The vinaigrette works because of the ratio: roughly two parts oil to one part acid. Dijon mustard helps emulsify the dressing so it coats the leaves evenly instead of separating.

And always toss gently. Crushing delicate greens will turn a bright salad into a soggy one quickly.

TOOLS NEEDED

• Large Salad Bowl: Plenty of room for tossing and just right for serving.
  
• Sharp Knife: Precise cuts matter for a balanced bite.
  
• Cutting Board: Easy for lots of prep.
  
• Small Bowl or Jar: For the dressing.
  
• Whisk: To mix the dressing. Or pop a lid on the jar and shake!

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Salad Recipes

Sweet Kale Salad (Costco Copycat)

Grilled Peach Salad with Arugula

Southwest Chopped Salad

Olive Garden Italian Dressing (Copycat Salad Recipe)

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Mixed Green Salad

Add a Mixed Green Salad with fresh veggies and a bright, tangy vinaigrette to your table. Simple, easy, and the perfect balance to any meal.

Course Salad

Cuisine American

Method Mixed

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 3 -4

Calories 235cal

Author Donna Elick

Ingredients

FOR THE SALAD

• 5 to 6 cups mixed salad greens about 5 ounces
• 1 English cucumber, sliced (about 1 ½ cups)
• 6 ounces cherry or grape tomatoes, halved (about 1 cup)
• 1/4 small red onion, thinly sliced (about ⅓ cup)
• 2 medium carrots, shredded (about ½ cup)
• 1/2 cup croutons

FOR THE WHITE WINE VINAIGRETTE

• 1/4 cup extra virgin olive oil
• 2 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• 3/4 teaspoon honey
• 1 small garlic clove, minced (about ½ teaspoon)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper

Instructions

• MAKE DRESSING: In a small bowl, whisk together 1/4 cup extra virgin olive oil, 2 tablespoons white wine vinegar, 1 teaspoon Dijon mustard, 3/4 teaspoon honey, 1 small garlic clove, minced , 1/4 teaspoon kosher saltt, and 1/4 teaspoon fresh ground black pepper until emulsified. Alternatively, place all ingredients in a jar with a lid and shake vigorously.
• ASSEMBLE SALAD: Add 5 to 6 cups mixed salad greens to a large bowl. Top with 1 English cucumber, sliced , 6 ounces cherry or grape tomatoes, halved , 1/4 small red onion, thinly sliced , and 2 medium carrots, shredded.
• DRESS: Drizzle the vinaigrette over the salad and toss gently until evenly coated.
• ADD CRUNCH: Sprinkle 1/2 cup croutons over the top just before serving.
• SERVE: Serve immediately.

Notes

Make-Ahead: Chop the vegetables up to 1 day ahead and store in the refrigerator. Store the dressing separately for up to 1 week and shake before using.

Dry Greens Well: Dry lettuce thoroughly so the dressing coats the leaves instead of sliding off.

Balance the Dressing:
Too tangy → add a little more honey.
Too oily → whisk in a splash of vinegar or lemon juice.

Easy Variations: Add grilled chicken, hard-boiled eggs, cheese, nuts, or seeds for a heartier salad.

Storage: Undressed salad keeps 1 to 2 days in the refrigerator. Dressed salad is best eaten within a few hours.

Nutrition

Serving: 1 | Calories: 235cal | Carbohydrates: 16g | Protein: 2g | Fat: 19g | Saturated Fat: 3g | Sodium: 282mg | Sugar: 7g | Fiber: 3g | Calcium: 46mg | Iron: 1mg

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 Mixed Green Salad appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE CHOPPED ITALIAN SALAD

• Big, bold Italian deli flavor in every bite
  
• Chopped small so you get everything on one fork
  
• Perfect balance of salty, tangy, creamy, and crisp
  
• Feels restaurant-level but takes 20 minutes
  
• Holds up beautifully for entertaining

Italian Chopped Salad

Confession… I have a favorite salad. It’s an antipasto salad from my favorite pizza place, and every time I order it, I tell myself I’m going to recreate it at home.

It’s bold. It’s dramatic. It’s piled high with meats and cheese and all the briny, punchy things that make you keep going back for another forkful. 

And that’s exactly what inspired this chopped Italian salad recipe.

I didn’t want a quiet salad. I wanted that deli-counter energy. Salty salami. Creamy mozzarella. Sharp red onion.

Pepperoncini that wake everything up. And a vinaigrette that actually stands up to all of it instead of disappearing.

When you chop it small and toss it just right, every bite hits all at once. That’s the goal. Not subtle. Just really, really good. Looking for different salads, our best salad recipes collection is for you!

INGREDIENT NOTES

• Romaine Lettuce: Chop it fine. That’s the whole point of a chopped salad.
  
• Radicchio: Adds a slight bitterness that balances the salty meats.
  
• Salami & Pepperoni: Use good-quality deli cuts, and ask for them thinly sliced.
  
• Fresh Mozzarella: Creamy and mild to balance the sharper ingredients.
  
• Pepperoncini Slices: Adjustable heat and tang. Add more to match your comfort level.
  
• Black Olives & Artichoke Hearts: For a briny, savory punch.
  
• Red Wine Vinegar: Gives the dressing its signature sharpness.

VARIATIONS 

Lighter Protein: Swap the deli meats for sliced grilled chicken.

Cheese Swap: Use cubed provolone for sharper flavor.

Kalamata Olives: Add a deeper, brinier olive profile to chopped Italian salad.

Iceberg Mix: Replace radicchio with iceberg lettuce for extra crunch.

Pasta Salad Style: Toss with cooked, cooled pasta for a heartier version.

Antipasto Loaded: Add roasted red peppers and marinated mushrooms.

SERVING SUGGESTIONS 

• Serve alongside our Cheesy Skillet Gnocchi Recipe.
  
• Pair Italian chopped salad with mini meatloaf cups.
  
• Add to a charcuterie-style dinner spread.
  
• Serve with garlic knots for full Italian deli vibes.
  
• Serve as a side with crock pot spaghetti (or creamy spaghetti) & garlic bread.
  
• Make it the main dish with extra protein, cooked rotini, or cheesy tortellini.
  

ITALIAN CHOPPED SALAD RECIPE FAQ

The secret to a good chopped salad is uniformity, and this Italian chopped salad recipe is no different. 

When ingredients are cut small and evenly, the dressing distributes more effectively and every bite tastes balanced. Larger pieces separate on the fork. Smaller pieces blend.

The vinaigrette also needs enough acidity to stand up to cured meats and cheese. That’s why the red wine vinegar and lemon both matter… they brighten without overpowering.

And don’t overdress. Start with less, toss, then add more as needed. Balance is everything here.

If you love bold Italian greens, our Arugula Salad Recipe is another easy, flavor-packed salad worth bookmarking.

TOOLS NEEDED 

• Large Mixing Bowl: Plenty of room to toss Italian chopped salad properly.
  
• Sharp Chef’s Knife: For clean, even chopping of lettuce, veggies, and cheese.
  
• Cutting Board: Something stable and spacious.
  
• Whisk: For emulsifying the dressing.
  
• Salad Tongs: A gentle but thorough way to toss salad.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Salad Recipes

Sweet Kale Salad (Costco Copycat)

Southwest Chopped Salad

BBQ Chicken Salad Recipe (Easy 25 Minute Meal)

Grilled Peach Salad with Arugula

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Italian Chopped Salad

This Italian Chopped Salad has everything: deli meats, mozzarella, olives, artichoke hearts… plus a tangy vinaigrette to tie it together.

Course Salad

Cuisine Italian

Method Mixed

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 4 -6

Calories 592cal

Author Donna Elick

Ingredients

FOR THE SALAD

• 1 large head romaine lettuce, finely chopped (about 6 cups)
• 1/2 small head radicchio. thinly shredded (about ¾ to 1 cup)
• 5 ounces grape tomatoes, halved (about 1 cup)
• 1 medium cucumber, diced (about 1 cup)
• 6 ounces salami, pepperoni, or a combination, thinly sliced
• 1/2 small red onion, thinly sliced (about ½ cup)
• 4 ounces fresh mozzarella, cut into cubes (about 1 cup)
• 1/2 cup artichoke hearts, drained and diced
• 1/2 cup black olives, sliced sliced
• 1/4 to 1/2 cup pepperoncini slices
• 1/4 cup fresh basil, sliced into ribbons sliced into ribbons
• 1/4 cup shredded Parmesan cheese optional

FOR THE ITALIAN VINAIGRETTE

• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon dried oregano
• 1 clove garlic, minced (about 1 teaspoon)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper

Instructions

• MAKE DRESSING: In a small bowl, whisk together 1/2 cup extra virgin olive oil, 1/4 cup red wine vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon dried oregano, 1 clove garlic, minced, 1/2 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper until emulsified. Taste and adjust seasoning if needed.
• COMBINE SALAD: In a large mixing bowl, add 1 large head romaine lettuce, finely chopped, 1/2 small head radicchio. thinly shredded, 5 ounces grape tomatoes, halved, 1 medium cucumber, diced, 6 ounces salami, pepperoni, or a combination, thinly sliced, 1/2 small red onion, thinly sliced, 4 ounces fresh mozzarella, cut into cubes, 1/2 cup artichoke hearts, drained and diced, 1/2 cup black olives, sliced, 1/4 to 1/2 cup pepperoncini slices, and 1/4 cup fresh basil, sliced into ribbons.
• DRESS: Drizzle about ¾ of the dressing over the salad and toss gently with salad tongs until evenly coated. Add more dressing as desired.
• SERVE: Sprinkle with 1/4 cup shredded Parmesan cheese if using and serve immediately.

Notes

Make-Ahead: Chop all ingredients up to 1 day ahead and store separately in airtight containers. Dress just before serving to keep the salad crisp.

Storage: Undressed salad keeps for 2 to 3 days in the refrigerator. Dressed salad is best eaten within 1 day.

Dressing Storage: Store dressing in a sealed jar in the refrigerator for up to 2 weeks. Shake well before using.

Flavor Tip: If the dressing tastes too sharp, add a small pinch of sugar to balance.

Substitutions:
Swap radicchio for iceberg or red cabbage.
Use Kalamata olives instead of black olives.
Use provolone instead of mozzarella.
Add grilled chicken instead of deli meats for a lighter option.

Nutrition

Serving: 1 | Calories: 592cal | Carbohydrates: 10g | Protein: 20g | Fat: 52g | Saturated Fat: 14g | Cholesterol: 60mg | Sodium: 2059mg | Sugar: 4g | Fiber: 3g | Calcium: 266mg | Iron: 2mg

Originally published 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 Italian Chopped Salad appeared first on The Slow Roasted Italian.

Sweet Kale Salad

This is hands-down my favorite salad on the planet. I fell in love with the sweet kale salad at Costco years ago, and surprise, surprise, I decided I had to make it even better. 

This version??? Total obsession. I make it for lunch, dinner… heck, I’d eat it for breakfast.

The poppyseed dressing is SO dreamy… zippy, creamy, sweet, and tangy…  and don’t even get me started on those crunchy seeds and chewy cranberries.

And listen, I know kale gets a bad rap sometimes, but not here!!! It’s chopped, balanced with cabbage and Brussels, and practically sings once that dressing hits. 

Honestly, I am the only one in my family who will eat this salad. But, I’m okay with that. More for me. 

And when this says that it serves 4, that is with someone who has self-control. In my house, this recipe serves one… and that is me. {{yeah baby}}

INGREDIENT NOTES

• Broccoli Stalks: We’re only using the firm, light green part… not the darker green buds on top (save those florets for something else!). The outer layer is extra tough, so peel that off first.
  
• Cabbage & Brussels Sprouts: Remove any pale or damaged outer leaves before slicing.
  
• Kale: Use curly or lacinato kale. Remove the stems, then chop the leafy part into small pieces.
  
• Dried Cranberries: For chewy, sweet pops of color. Dried cherries or golden raisins would be yummy too!
  
• Pepitas: Pumpkin seeds add another type of crunch. I like them roasted and salted.
  
• Extra Virgin Olive Oil: The best choice for salad dressings! The flavor is unmatched. If you need a sub, avocado oil is the next best choice.
  
• Sugar: Just a little to balance the acidity. Use granulated so it dissolves more easily.
  
• Apple Cider Vinegar: Adds plenty of tang and acidity but isn’t as intense as white vinegar.
  
• Lemon: You’ll need both the juice and the zest in the sweet kale salad dressing.
  
• Egg Yolk: Use pasteurized eggs for safety, or replace with mayo or Dijon mustard.
  
• Poppy Seeds: Stir these in last so the dressing can emulsify properly and stay smooth.

VARIATIONS

Apple Crunch: Mix in thinly sliced apples or pears for extra sweetness and snap.

Citrus Twist: Swap lemon juice with orange juice and zest for a sunny variation.

Fall Harvest: Include roasted butternut squash and toasted walnuts.

Protein Boost: Add grilled chicken, shrimp, or seared salmon on top.

Wholesome Vegan Version: Use vegan mayo instead of egg yolk and swap the sugar with maple syrup.

COSTCO SWEET KALE SALAD FAQ 

TOOLS NEEDED

• Cutting board and knife
  
• Large mixing bowl
  
• Medium mixing bowl
  
• Whisk
  
• Immersion blender or countertop blender
  
• Measuring cups and spoons
  
• Jar or container for leftover dressing

Enjoy!

With love, from our simple kitchen to yours.

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Other Copycat Costco Recipes

Copycat Costco Tortellini Pasta Salad

Copycat Costco Pinwheels

Copycat Costco Chicken Salad

Copycat Costco Mac and Cheese

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Sweet Kale Salad (Costco Copycat)

My Sweet Kale Salad is everything you love about the Costco version, but made even better from scratch! Bold, bright, and utterly craveable.

Course Salad

Cuisine American

Method Mixed

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 (1 cup per serving)

Calories 272cal

Author Donna Elick

Ingredients

For the Salad:

• 1 cup broccoli stalks thinly sliced (from about 1 to 2 heads broccoli)
• 1 cup Brussels sprouts thinly sliced (from about 8 to 10 sprouts)
• 1 cup green cabbage thinly sliced
• 1 cup kale chopped
• 1/4 cup dried cranberries
• 1/4 cup pepitas pumpkin seeds

For the Poppyseed Dressing:

• 1/3 cup extra virgin olive oil
• 2 tablespoons water
• 2 tablespoons sugar
• 2 tablespoons apple cider vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1/4 teaspoon kosher salt
• 1 large egg yolk pasteurized, for food safety
• 1 teaspoon poppy seeds
• 1/2 teaspoon onion powder

Instructions

• Prep the Veggies: Wash and dry all vegetables thoroughly. Thinly slice the broccoli stalks, Brussels sprouts, and green cabbage. Chop the kale.
• Assemble the Salad: In a large mixing bowl, combine the 1 cup broccoli stalks, 1 cup Brussels sprouts, 1 cup green cabbage, and 1 cup kale. Add 1/4 cup dried cranberries and 1/4 cup pepitas. Toss gently to combine. Set aside.
• Make the Dressing Base: In a medium mixing bowl, whisk together 1/3 cup extra virgin olive oil, 2 tablespoons water, and 1 large egg yolk until smooth and emulsified.
• Add Flavor: Stir in 2 tablespoons sugar, 2 tablespoons apple cider vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, 1/4 teaspoon kosher salt, and 1/2 teaspoon onion powder until fully combined.
• Blend: Using an immersion blender (or countertop blender), blend the dressing until slightly thickened and lighter in color.
• Finish the Dressing: Stir in 1 teaspoon poppy seeds and whisk again until evenly distributed. Taste and adjust seasoning if needed.
• Dress the Salad: Pour about half the dressing over the salad and toss well to coat. Serve immediately with extra dressing on the side or stored for later use.

Notes

Make-Ahead Tips: Prep the veggies and dressing up to 3 days ahead. Store separately in airtight containers and dress just before serving for best texture.

Dressing Substitutions: If you’re concerned about raw egg, swap the yolk with 1 teaspoon Dijon mustard or 1 tablespoon mayonnaise as an emulsifier.

Texture Tip: Add a pinch (¼ teaspoon) of xanthan gum while blending to create a thicker dressing.

Storage: Store leftover undressed salad in the fridge for up to 3 days. Dressed salad is best enjoyed the same day.

Nutrition

Serving: 1 | Calories: 272cal | Carbohydrates: 18g | Protein: 4g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 46mg | Sodium: 168mg | Sugar: 13g | Fiber: 3g | Calcium: 62mg | Iron: 1mg

Originally published August 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 Sweet Kale Salad (Costco Copycat) appeared first on The Slow Roasted Italian.

No one can resist the salty feta, briny olive, and savory salami combo, which is why it always disappears first at potlucks. Why make a trip for the orzo pasta salad at Costco when you can make this easy copycat recipe instead!!

Orzo Pasta Salad

This salad hits all the right notes! Salty, tangy, herby, a little meaty, and totally fresh. It’s like a Mediterranean vacation… in pasta form. 

The first time I made it for a backyard cookout, people hovered around the bowl like it was the main dish. 

And now? It’s on my regular meal prep rotation. That vinaigrette is bright, zippy, herby magic! It clings to every bite of pasta and somehow makes day-two leftovers even better. 

Seriously: Costco may have made this Mediterranean orzo pasta salad famous, but your homemade version? Total upgrade. Prepare to be asked for the recipe a lot.

Round out your Costco copycat collection with our Tortellini Pasta Salad!

Want even more homemade Costco ideas? I’ve got recipes for their chicken salad, chocolate muffins, and mocha freeze!

Or even their Pizza Copycat made at home! It’s cheesy and perfect for feeding the whole family!

INGREDIENT NOTES

• Orzo Pasta: A tiny pasta shape that looks a lot like rice! It holds dressing super well and keeps the salad light and refreshing.
  
• Calabrese Salami: This is a spicy, Italian-style salami made with chili peppers. Swap with Genoa or hard salami for less heat.
  
• Feta Cheese: Always buy a block and crumble it yourself! The texture and flavor are so much better that way.
  
  If it’s too tangy for your taste, substitute goat cheese or freshly grated Parmesan.
  
• Kalamata Olives: Deliciously rich and briny… just right for a Mediterranean pasta salad.
  
  Avoid the jarred kind if possible and grab these from the salad bar or deli section. You’ll need to pit them yourself.
  
• Cherry Tomatoes: For juicy little pops of tart sweetness. Grape tomatoes will work in a pinch, or try heirloom for more variety.
  
• Baby Spinach: Pick through and discard any wilted or funky-looking leaves. I also like to stack the spinach and chop off any long stems.
  
• Vinaigrette: It’s so easy to make this yourself with some olive oil, white wine vinegar, and lemon juice. Minced garlic makes it punchy, while extra crumbled Feta helps to emulsify the mixture.
  
  Season with salt and some dried herbs, plus a pinch of sugar to balance it all out. If you want, feel free to replace the dried herbs with fresh parsley, basil, or dill.

VARIATIONS

Grain Swap: Use pearl couscous, ditalini, or even quinoa instead of orzo.

Vegetarian Version: Leave out the salami and add chickpeas or double the spinach.

Italian Flair: Add pepperoncini and swap in an Italian vinaigrette.

Herb Lover’s Edition: Stir in fresh dill, parsley, or mint for brightness.

Greek Inspired: Add red onion and cucumber, then replace the lemon juice with red wine vinegar.

MEDITERRANEAN ORZO PASTA SALAD FAQ 

TOOLS NEEDED

• Large pot
  
• Colander
  
• Cutting board and knife
  
• Large mixing bowl
  
• Small bowl or mason jar (for vinaigrette)
  
• Whisk or fork
  
• Measuring cups and spoons

Enjoy!

With love, from our simple kitchen to yours.

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Other Pasta Salad Recipes

Dill Pickle Pasta Salad

Orecchiette Pasta Salad

Rotini Pasta Salad with Avocado (Bacon Avocado Club)

Easy Pizza Pasta Salad Recipe with Tortellini + Video

🔥 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

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Mediterranean Style Orzo Pasta Salad (Costco Copycat!)

This zesty Orzo Pasta Salad is even better than Costco’s, and it’s so easy to make yourself! Perfect for cookouts, potlucks, and meal prep.

Course Salad

Cuisine American

Method Mixed

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

chill time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 12

Calories 332cal

Author Donna Elick

Ingredients

Salad:

• 2 cups uncooked orzo pasta
• 8 ounces Calabrese salami cut into small cubes
• 8 ounces block feta crumbled (about 2 cups)
• 1 cup Kalamata olives halved
• 2 cups cherry tomatoes halved (about 10 ounces)
• 2 cups packed baby spinach chopped (about 2 ounces)

Mediterranean Vinaigrette:

• 1/2 cup extra virgin olive oil
• 1/4 cup water
• 1/4 cup white wine vinegar
• 2 tablespoons fresh lemon juice
• 1 ounce block feta crumbled (about ¼ cup)
• 2 cloves garlic finely minced (about 1 tablespoon)
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1 teaspoon kosher salt
• 1 teaspoon granulated sugar

Instructions

• Cook the Pasta: Bring a large pot of salted water to a boil. Add 2 cups uncooked orzo pasta and cook according to package directions until al dente. Drain and rinse under cold water to stop cooking. Transfer to a large mixing bowl.
• Make the Vinaigrette: In a small bowl or jar, whisk together 1/2 cup extra virgin olive oil, 1/4 cup water, 1/4 cup white wine vinegar, 2 tablespoons fresh lemon juice, 1 ounce block feta, 2 cloves garlic, 2 teaspoons dried oregano, 2 teaspoons dried basil, 1 teaspoon kosher salt, and 1 teaspoon granulated sugar until well combined. Adjust seasoning to taste and set aside.
• Combine the Salad: Add 8 ounces Calabrese salami, 8 ounces block feta, 1 cup Kalamata olives, 2 cups cherry tomatoes, and 2 cups packed baby spinach to the orzo. Pour about ¾ of the vinaigrette over the mixture.
• Toss and Chill: Toss the salad until evenly coated. Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour, or up to 24 hours for even better flavor.
• Finish and Serve: Before serving, toss the salad again and add more vinaigrette if desired. Serve chilled.

Notes

Make-Ahead Tips: This salad is perfect for making ahead. Prepare the day before for even better flavor. Add a splash of extra dressing just before serving to refresh.

Storage: Store in an airtight container in the refrigerator for up to 4 days.
Leftover Dressing: Keep any leftover vinaigrette in a sealed jar in the fridge for up to 5 days. Shake or whisk before using.

Customization Ideas: Add diced cucumbers for extra crunch.

Nutrition

Serving: 1 | Calories: 332cal | Carbohydrates: 22g | Protein: 11g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 1048mg | Sugar: 2g | Fiber: 2g | Calcium: 137mg | Iron: 1mg

Originally published August 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 Mediterranean Style Orzo Pasta Salad (Costco Copycat!) appeared first on The Slow Roasted Italian.

Chicken Bacon Ranch Pasta Salad

I find myself making a large bowl of this pasta salad with chicken and ranch dressing fairly often. It’s the perfect dish for hot summer days! 

Our family loves eating it as a hearty weeknight meal, but it’s just as great as a side dish for picnics in the park or a potluck dinner with friends.

The best part? This chicken bacon ranch pasta salad recipe can be made ahead of time — in fact, it tastes even better when you do!

Chicken and ranch are such a delicious pairing, which is why you’ll find the duo in so many of our recipes. 

Whether it’s Ranch Chicken Kabobs with Bacon on the grill or a creamy casserole in the oven, there’s no shortage of ways to enjoy these flavors. 

We’ve even got a mouthwateringly Cheesy Barbecue Ranch Chicken Dip!

Try another chicken bacon pasta salad with our hearty, loaded Cobb Pasta Salad!

Ingredient Notes and Substitutions

• Pasta – I used medium shells in this chicken bacon ranch pasta salad recipe, but any short pasta will work. Try rotini, penne, bowtie, or cavatappi instead!
  
  The cooking times for each may vary, so pay close attention to the directions on the box.
  
• Chicken – Boneless breasts are easy to cook on the stove, but thigh meat will be more tender. If you’re short on time, grab a rotisserie bird from the store or use up leftovers.
  
• Sour Cream & Mayonnaise – The creamy base for the dressing. Swap the sour cream with Greek yogurt if needed.
  
• Milk – This thins out the dressing so it’s easier to drizzle. Use whatever is in your fridge, and feel free to start with less and adjust as you go.
  
• Ranch Dressing Mix – Use the powdered kind that comes in a packet, not bottled dressing!
  
• Veggies – Fresh Roma tomatoes are great for salads — they’re meaty with very little liquid. Cherry or grape tomatoes would make a great substitute.
  
  I also like to toss some green onions and sliced black olives into the bowl.
  
• Cheese – Cheddar is my top pick, though Pepper Jack adds a spicy kick. To add extra tang to your ranch chicken pasta salad, try blue cheese.
  
• Bacon – Cook bacon in the oven or in the air fryer. It will get perfectly crispy, and you’ll avoid grease splatters all over your stovetop!

Tips and Tricks for Making Pasta Salad with Chicken and Ranch Dressing

• Salt your pasta water. 

It’s an easy trick that really adds a lot of flavor! The standard ratio is 1 tablespoon kosher or sea salt in 4 quarts of water to cook 1 pound of pasta.

Wait until the water is at a rolling boil before adding the salt. This will cause the temperature to drop slightly, so wait until it’s bubbling again to pour in the pasta.

• Cut the meat, cheese, and veggies into similar-sized pieces.

This makes your chicken bacon ranch pasta salad so much easier to eat and allows you to get a little bit of everything in each bite!

Use the cooked pasta as a guide — nothing should be bigger than the shells. If you’re prepping ingredients ahead of time, aim for pieces about ½-inch long.

• Rinse cooked pasta in cold water.

You need to stop the cooking process to remove excess starch so the shells don’t become mushy.

If you’d like, you can toss the shells in a little bit of olive oil before assembling this chicken ranch pasta salad. It acts as a sort of barrier so they don’t soak up too much of the dressing.

Prep Ahead

• Cook and dice chicken
• Cook and crumble bacon
• Make dressing
• Chop tomatoes and green onion
• Cube cheese

Kitchen Tools You Will Need

• Large Pot and Strainer to cook and drain the pasta
• Salad Bowl – Large enough for mixing and attractive enough for serving!
• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
• Mason Jar – The only way I’ll make salad dressing — just combine and shake!

Mix In Ideas

Veggies are the easiest way to make this chicken bacon ranch pasta salad your own. Swap out anything you don’t like or simply add your favorites to the mix!

• Red onion
• Peas
• Bell peppers
• Zucchini
• Corn
• Avocado (add just before serving to prevent browning)
• Fresh herbs

For extra protein, add a can of black beans and/or chickpeas (drained and rinsed). You could even include those instead of chicken and bacon for a vegetarian version.

Chicken Ranch Pasta Salad FAQ

Storing Ranch Chicken Pasta Salad

You can make this recipe up to 2 days in advance. Honestly, I think it tastes even better the next day anyway!

That extra time really allows the flavors to meld together, plus it makes it easier to grab and go for potlucks.

Store some of the dressing separately, then stir it into the bowl before serving to freshen everything up.

Otherwise, leftover pasta salad with chicken and ranch dressing will keep for up to 4 days in the refrigerator. Store tightly covered or in an airtight container.

Enjoy!

With love, from our simple kitchen to yours. 

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Other Pasta Salad 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!

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Print

Chicken Bacon Ranch Pasta Salad (Homemade Dressing!)

Chicken Bacon Ranch Pasta Salad is loaded with veggies and cheese and smothered in a tangy dressing. Perfect for a summer BBQ or potluck!

Course Side Dish

Cuisine American

Method Mixed, Stovetop

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 644cal

Author Donna Elick

Ingredients

• 16 ounces medium shell pasta
• 2 large chicken breasts or about 2 cups previously cooked chicken
• salt and pepper to taste
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/4 cup milk
• 3 tablespoons Ranch dressing mix or 1 1oz ranch dressing mix packet
• 1/4 teaspoon garlic powder
• 1 cup chopped Roma tomatoes
• 2 cups cubed cheddar cheese
• 1/3 cup sliced green onions about 4 stalks
• 2.25 ounce can sliced olives drained
• 8 slices of bacon cooked and crumbled

Instructions

• Bring a large pot of water to boil and cook your pasta according to package directions. Drain and rinse the pasta with cold water when done.
• Meanwhile; saute chicken breasts in a pan over medium-high heat, seasoned with salt and pepper, flipping after about 5 minutes. Cook until internal temperature of the chicken reaches 165 degrees. Allow to rest for 10 minutes before dicing.
• In a medium bowl (or mason jar), combine sour cream, mayonnaise, milk, ranch dressing mix and garlic powder. Stir together till smooth. Set aside.
• In a large bowl, combine cooked pasta, chicken, diced tomato, cheese cubes, green onions, olives and bacon. Stir together to combine.
• Cover and place in the fridge for 2 hours (or more) before serving.

Nutrition

Serving: 1 | Calories: 644cal | Carbohydrates: 49g | Protein: 30g | Fat: 35g | Saturated Fat: 12g | Cholesterol: 94mg | Sodium: 1044mg | Sugar: 3g | Fiber: 3g | Calcium: 251mg | Iron: 1mg

Originally published May 2018, updated and republished July 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 Chicken Bacon Ranch Pasta Salad (Homemade Dressing!) appeared first on The Slow Roasted Italian.

Mexican Street Corn Pasta Salad

If you’ve never had elote, it’s a very popular Mexican street food where grilled corn on the cob is slathered in mayonnaise or crema (a kind of Mexican sour cream), lime juice, chile powder, and cotija cheese. 

Sweet, salty, savory, YUM!!

I already came up with a fabulous recipe for street corn salad, but I just knew it would taste even more incredible as a pasta salad. And I was right!

This street corn pasta salad recipe is hearty enough for a main dish but just as delicious alongside grilled meats and Mexican favorites, making it a versatile option for any occasion.

Ingredient Notes and Substitutions

• Corn – I just love the flavor of freshly grilled corn in this dish — it really makes street corn pasta salad taste more authentic!
  
  In a pinch, they make fire roasted canned corn that would be perfect here.
  
  Or, thaw frozen kernels and roast them in a skillet on the stove. You can do the same with plain canned kernels too, so long as you drain them really well.
  
• Rotini – All those tight spirals hold on to the dressing for maximum flavor in every bite.
  
  Cavatappi is another favorite for pasta salads, though bowtie, macaroni, and penne would work just as well.
  
• Bell Pepper – Here’s an easy way to add more color with crunch and sweetness! I usually use half of an orange and a red bell pepper, but you can use a whole one of either if you prefer.
  
  Yellow bell peppers are just as sweet, though they’ll blend in with the corn more. Avoid green peppers if you can as they’ll be more bitter.
  
• Onions – Red onion brings some sharp heat, while green onions add earthy freshness.
  
• Cilantro – A must in any Mexican dish! If needed, substitute with flat leaf parsley or Thai basil for a similar herbal, citrusy flavor.
  
• Jalapeno – For a little more heat! As long as you remove the ribs and seeds, it won’t be too fiery. Or, leave them for an extra spicy kick.
  
• Cotija Cheese – This milky, salty cheese combines the texture of feta with the flavor of parmesan. You can use either of those as substitutes, though feta would be the closest.
  
  Buy cotija as a block and crumble it yourself for the best consistency.
  
• Dressing – Make it from scratch with ingredients you probably already have at home! Combine tangy sour cream with a little bit of mayonnaise for richness, plus savory garlic and zesty lime.
  
  Chili powder and cumin add some heat, while salt and pepper enhance all the flavors. You can also swap these with Tajín or a Mexican spice blend for an extra kick.

Tips and Tricks to Make Perfect Street Corn Pasta Salad

• Boil pasta just to al dente.

Simply put, cook it about 1-2 minutes less than you normally would. It should still be tender but have a firm bite.

The pasta will soften up a bit more after it absorbs some of the dressing, so if it’s already quite tender, it may end up mushy.

If you forget, not to worry! Simply rinse the rotini in cold water after draining to stop it from cooking more. Then, toss with a little bit of oil to prevent it from absorbing as much dressing as usual.

• Chop all the veggies to a similar size.

It looks so much nicer when everything is consistent, and it’s a lot easier to eat that way! 

All of the flavors will be much more well-balanced when you can get a little bit of each ingredient in every bite of this Mexican street corn pasta salad.

• Serve right away or chill it first.

It’s entirely up to you! I prefer a more consistent temperature when it comes to pasta salads, and chilling gives the flavors a chance to meld together in the best way.

Just make sure to toss everything before serving if it’s been in the fridge since the dressing has a tendency to settle at the bottom of the bowl!

Prep Ahead

• Grill corn
• Boil the pasta
• Chop veggies
• Make the dressing

What You’ll Need for This Recipe

• Outdoor Grill or Grill Pan for charring the corn.
• Large Pot and Strainer to cook and drain the pasta.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.

Serving Suggestions

The real question is, what doesn’t this Mexican street corn pasta salad recipe go with?!

Choose from BBQ classics like smoked ribs and seasoned steak to pulled pork and spicy shrimp tacos.

And then there are loads of Mexican dishes to choose from like fajitas, enchiladas, or my Mexican chalupa recipe.

You can also bulk up the street corn pasta salad itself with black beans, juicy shrimp, or grilled chicken for some protein. 

Creamy avocado would be tasty too, though you’ll want to add that just before serving so it doesn’t turn brown.

Make-Ahead Tips and Storing Leftovers

Everything in this street corn pasta salad recipe can be prepped ahead of time and stored in separate containers in the refrigerator — even the dressing!

This is such an easy shortcut when you’ve got other dishes to make or need to throw something together before rushing back out the door.

You can also assemble the whole thing an hour or two in advance so it has time to chill. In that case, add about half of the dressing at first and then stir in the rest of it just before serving.

Keep Mexican street corn pasta salad in the fridge for up to 3 days. I like to make a little extra dressing to freshen up leftovers as the pasta will absorb more of it as it sits.

Street Corn Pasta Salad Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Pasta Salad Recipes

Dill Pickle Pasta Salad

Tuna Pasta Salad + Video

Big Mac Pasta Salad

Po’Boy Shrimp Pasta Salad + Video

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Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad combines all the sweet, salty, and tangy flavors of elote into a hearty side dish or easy weeknight meal.

Course Salad

Cuisine Tex Mex

Method Mixed

Prep Time 10 minutes minutes

Cook Time 21 minutes minutes

Total Time 31 minutes minutes

Servings 6

Calories 525cal

Author Donna Elick

Ingredients

For the Salad:

• 4 medium ears of yellow corn husks and silk removed
• ½ tablespoon extra virgin olive oil
• 1 pound rotini pasta uncooked
• 1 medium bell pepper diced (I used half of an orange and red)
• ½ cup red onion chopped (about ½ of a medium onion)
• ¼ cup green onion chopped
• ¼ cup cilantro chopped
• 1 large jalapeno seeded and finely diced
• ½ cup cotija cheese plus more for garnish

For the Dressing:

• ¾ cup sour cream
• ½ cup mayonnaise
• Juice from 2 limes about ¼ cup
• 2 teaspoons lime zest zest before juicing
• 1 large garlic clove minced
• 1 ¼ teaspoons chili powder
• 1 ¼ teaspoons cumin
• 1 teaspoon kosher salt
• ½ teaspoon fresh ground black pepper

Garnishes:

• Extra cotija cheese cilantro, green onion, lime wedges, sprinkle of chili powder

Instructions

• Grill the Corn: Preheat the grill to medium-high heat. Lightly brush the corn with olive oil and grill for 12-15 minutes, turning every 2-3 minutes until cooked through and charred in spots. Set aside to cool, then cut kernels off the cobs.
• Cook the Pasta: Bring a large pot of well-salted water to a boil. Cook the pasta until al dente according to the package instructions (about 9 minutes). Drain, rinse with cold water, and drain again.
• Assemble the Salad: In a large mixing bowl, combine the cooked pasta, cooled corn, bell peppers, red onion, green onion, jalapeño, cilantro, and cotija cheese. Set aside.
• Make the Dressing: In a medium bowl, whisk together the sour cream, mayonnaise, lime juice, lime zest, garlic, chili powder, cumin, salt, and pepper until smooth.
• Combine & Serve: Drizzle about 2/3 of the dressing over the salad. Stir well to combine. Taste and add more dressing if desired. Garnish with extra cotija cheese, cilantro, green onions, lime wedges, and a sprinkle of chili powder. Serve immediately or refrigerate until ready to serve.

Notes

Make-Ahead Tips: Grill the corn, cook the pasta, and chop the veggies in advance. Store everything separately in airtight containers in the refrigerator. The dressing can also be made ahead and stored in the fridge. Assemble the salad and add the dressing just before serving.

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. If the salad dries out, add a bit of the reserved dressing before serving.

Freezing: Not recommended, as the pasta and vegetables will become mushy.

Customization Ideas: Add black beans, grilled chicken, shrimp, crispy bacon, or diced avocado for extra protein. Sprinkle Tajín on top for an added chili-lime kick. For a smokier flavor, mix in finely chopped chipotle peppers in adobo sauce.

Nutrition

Serving: 1 | Calories: 525cal | Carbohydrates: 62g | Protein: 13g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 672mg | Sugar: 5g | Fiber: 4g | Calcium: 124mg | Iron: 2mg

Originally published July 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 Mexican Street Corn Pasta Salad appeared first on The Slow Roasted Italian.

Dill Pickle Pasta Salad

You know I can’t pass up a new idea for pasta salad. With over 30 recipes on the blog, I’m always coming up with new flavor and ingredient combinations to satisfy my cravings!

So as I was staring down a few extra pickle jars on the pantry shelf, it was like lightning struck, and I got right to work.

Much like a traditional mac salad, this dill pickle pasta salad recipe is strictly meant to be a side — though I wouldn’t plan on having any leftovers.

Even if you aren’t a huge fan of pickles, you’ll be going back for seconds!

Chad’s already requested that I make it for our next barbecue night. And with how easy it is to throw together, I’m sure it’ll make an appearance at potlucks throughout the warmer months. 

Keep this recipe for dill pickle pasta salad handy… everyone will ask for a copy!

Another of my tasty pasta salads Cuban Sandwich Pasta Salad also has tangy pickles, but with added ham and mustard dressing!

Ingredient Notes and Substitutions

• Rotini Pasta – I love the way all the twists and turns grab onto the creamy dressing!
  
  That said, elbow macaroni, bowtie (farfalle), or cavatappi would make an excellent choice for this dill pickle pasta salad recipe.
  
• Dill Pickles – If you prefer a sweeter twist, swap dill pickles for bread-and-butter pickles or sweet gherkins.
  
  You’ll need juice from the jar too — most of it goes in the dressing, but you’ll need some to marinate the cooked pasta before adding the veggies and cheese.
  
• Red Onion – Sweeter and less sharp than white or yellow onions. Shallots are the best substitute.
  
  If yours is particularly sharp and potent, try soaking slices in ice water for a few minutes before dicing.
  
• Cherry Tomatoes – These hold their shape so well, making them perfect for any type of salad!
  
  Grape tomatoes are the best swap, and you halve either variety in seconds with my simple kitchen hack.
  
• Bell Pepper – I love the sweetness of red bell pepper, but an orange or yellow one would work just as well in this dill pickle pasta salad.
  
  Avoid green bell peppers as they’ll be too bitter with the other flavors.
  
• Cheddar Cheese – Freshly shredded cheese will have the best flavor and texture, and it blends more seamlessly into the dish than cubed cheese.
  
  Try Monterey Jack for a milder flavor, or Pepper Jack for some heat.
  
• Mayonnaise – The creamy base for the dressing! Add extra to make it even creamier, or swap with sour cream or Greek yogurt for a tangier flavor.
  
  You can also mix and match, combining mayo and Greek yogurt for a lighter dressing, or mayo and sour cream for a richer one.
  
• Fresh Dill – This feathery herb has an irresistibly fresh and earthy flavor, a bit like parsley and celery mixed together.
  
  If you can’t get your hands on fresh dill, substitute 1 tablespoon of dried.

Tips and Tricks to Make the Best Recipe for Dill Pickle Pasta Salad

• Slightly undercook the pasta before marinating.

It will continue to soften as it soaks up the pickle juice, then even more as it sits in the dressing.

That means you’ll want to cook it to al dente — where it still has some bite — or a few minutes less than the package directions.

It also helps to rinse the cooked pasta under cold water, just enough to stop it from cooking and prevent it from sticking together. You still want it to be a bit warm to better absorb the pickle juice.

• Adjust the amount of dressing as needed.

Keep in mind that the pasta will soak some of it up, so it’s fine if it seems like a little too much at first.

If you’re not sure, you can always start with less and add more after it’s been chilled.

• Chill for at least 1 hour.

This helps the flavors develop more and ensures that all of the ingredients are at the same temperature. Also, this pasta salad just tastes better cold!

1 hour is the minimum, but you can definitely let it chill for longer. The perfect make-ahead option!

Prep Ahead

• Slice pickles
• Dice onion and bell pepper
• Halve the cherry tomatoes
• Mix the dressing

Kitchen Tools You Will Need

• Large Pot and Strainer to cook and drain the pasta.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Whisk – These have held up for over 10 years and are still as good as the day I bought them. 
• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.

Serving Suggestions 

All you need is a protein to make a meal out of this dill pickle pasta salad! It’s delicious with my lemon rosemary chicken, tender steak bites, or bacon wrapped brussel sprouts.

The tangy flavors are delicious with just about anything that’s grilled, making it an excellent dish for barbecues and potlucks too.

Pair with ranch chicken kabobs, pulled pork, ribs, and more!

Storage and Make Ahead Tips

What I love most about this recipe for dill pickle pasta salad is that it’s even better as leftovers! 

Extra time in the fridge allows the flavors to meld and marry, and the pasta soaks up even more of the tanginess.

Leftovers will keep for 3-4 days in an airtight container, but it’s best if you enjoy it within the first 2 days.

I like to store a little extra dressing in a jar and add it to the pasta salad if it seems a bit dry.

Dill Pickle Pasta Salad Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Summer Salad Recipes

Orecchiette Pasta Salad

Bacon Ranch Pasta Salad Recipe with Tortellini + Video

Greek Tortellini Salad

Easy Pizza Pasta Salad Recipe with Tortellini + Video

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Dill Pickle Pasta Salad

Dill Pickle Pasta Salad is the perfect make-ahead side dish, packed with zesty, creamy, and crunchy goodness. It’ll be the star of the show!

Course Salad

Cuisine American

Method Mixed

Prep Time 15 minutes minutes

Cook Time 11 minutes minutes

chill time 1 hour hour

Total Time 1 hour hour 26 minutes minutes

Servings 8

Calories 463cal

Author Donna Elick

Ingredients

• 1 box 16 ounces rotini pasta
• 4 tablespoons pickle juice from the jar
• 1 cup sliced dill pickles
• 1/4 cup diced red onion
• 1/2 cup diced red bell pepper
• 1/2 cup halved cherry tomatoes
• 1/2 cup shredded cheddar cheese

For the Dressing:

• 1 cup mayonnaise
• 1/4 cup chopped fresh dill or 1 tablespoon dried dill
• 1/4 cup pickle juice from the jar
• Salt and fresh ground black pepper to taste

Instructions

• Cook the Pasta: Prepare the rotini pasta according to package instructions. Rinse under cold water and drain well.
• Marinate the Pasta: In a large mixing bowl, combine the cooked pasta and 4 tablespoons of pickle juice. Let sit for 10 minutes to absorb flavor.
• Add the Vegetables: Stir in the diced pickles, red onion, red bell pepper, cherry tomatoes, and shredded cheddar cheese until well combined. Set aside.
• Make the Dressing: In a medium bowl, whisk together the mayonnaise, fresh or dried dill, pickle juice, salt, and pepper until smooth. Taste and adjust seasonings as needed.
• Combine & Chill: Pour the dressing into the pasta salad and mix until evenly coated. Cover and refrigerate for at least 1 hour to allow the flavors to meld.
• Garnish & Serve: Sprinkle with additional chopped fresh dill before serving. Enjoy!

Notes

Flavor Boost: Allowing the cooked pasta to marinate in pickle juice enhances the pickle flavor and gives the salad a more pronounced tang.

Creamy Variations: For a creamier pasta salad, add extra mayonnaise. For a lighter version, substitute half of the mayonnaise with Greek yogurt. For a richer dressing, swap half of the mayonnaise for sour cream.

Customizations: Feel free to add cucumbers, olives, or crispy bacon for extra texture and flavor.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. For the freshest taste, enjoy within the first two days.

Nutrition

Serving: 1 | Calories: 463cal | Carbohydrates: 43g | Protein: 5g | Fat: 32g | Saturated Fat: 6g | Cholesterol: 19mg | Sodium: 1038mg | Sugar: 22g | Fiber: 2g | Calcium: 149mg | Iron: 3mg

Originally published July 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 Dill Pickle Pasta Salad appeared first on The Slow Roasted Italian.