WHY YOU’LL LOVE TORTELLINI SALAD COLD 

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

Greek Tortellini Salad

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

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

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

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

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

Try this Greek Spaghetti Salad for all those same bold Mediterranean flavors tossed with spaghetti for a fun crowd-pleaser!

INGREDIENT NOTES

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

VARIATIONS

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

Extra Veggies: Add spinach, artichokes, or zucchini.

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

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

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

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

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

SERVING SUGGESTIONS

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

GREEK TORTELLINI PASTA SALAD FAQ

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

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

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

TOOLS NEEDED

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

Enjoy!

With love, from our simple kitchen to yours.

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Greek Tortellini Salad

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

Course Salad

Cuisine Greek

Method Mixed

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 8

Calories 228cal

Author Donna Elick

Ingredients

Salad

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

Greek Dressing

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

Instructions

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

Video

Notes

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

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

Reheating: Not applicable. Serve chilled.

Freezing: Freezing is not recommended.

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

Nutrition

Serving: 1 | Calories: 228cal | Carbohydrates: 20g | Protein: 8g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 425mg | Sugar: 4g | Fiber: 3g | Calcium: 134mg | Iron: 2mg

Originally published April 2013, 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 Greek Tortellini Salad appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS COWBOY PASTA SALAD RECIPE

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

Cowboy Pasta Salad

This is not your average pasta salad.

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

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

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

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

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

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

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

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

INGREDIENT NOTES

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

VARIATIONS

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

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

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

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

Turkey Version: Substitute ground turkey for a lighter take.

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

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

SERVING SUGGESTIONS

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

COWBOY MACARONI FAQ

This recipe for cowboy pasta salad is all about balance.

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

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

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

TOOLS NEEDED

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

Enjoy!

With love, from our simple kitchen to yours.

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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 ANTIPASTO PASTA SALAD

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

Antipasto Salad

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

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

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

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

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

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

INGREDIENT NOTES

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

VARIATIONS

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

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

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

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

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

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

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

SERVING SUGGESTIONS

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

ANTIPASTO SALAD RECIPE FAQ

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

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

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

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

TOOLS NEEDED

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

Enjoy!

With love, from our simple kitchen to yours.

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

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Antipasto Salad

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

Course Salad

Cuisine Italian

Method Stovetop

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 10

Calories 388cal

Author Donna Elick

Equipment

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

Ingredients

Salad

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

Zesty Italian Dressing

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

Instructions

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

Video

Notes

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

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

Reheating: Not applicable. Serve chilled.

Freezing: Freezing is not recommended.

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

Nutrition

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

Originally published July 2015, updated and republished May 2026

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

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

WHY YOU’LL LOVE THIS BROCCOLI PASTA SALAD RECIPE

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

Broccoli Noodle Salad

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

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

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

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

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

Love the bacon-veggie combo? Try this crispy n’ creamy Bacon Avocado Pasta Salad or this perfect summer side, Pea Salad with Bacon!

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

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

INGREDIENT NOTES

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

VARIATIONS

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

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

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

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

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

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

SERVING SUGGESTIONS

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

BROCCOLI CHEDDAR PASTA SALAD FAQ

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

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

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

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

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

TOOLS NEEDED

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

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

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👉 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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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.

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
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Originally published April 2026

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

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

WHY YOU’LL LOVE SPINACH STRAWBERRY SALAD

• Sweet, savory, creamy, and crunchy in every bite
  
• Homemade candied pecans take it to another level
  
• Bright homemade vinaigrette ties everything together
  
• Perfect for spring and summer gatherings
  
• Beautiful enough for holidays or dinner parties

Strawberry Spinach Salad

There are salads that quietly sit on the table… and then there are the ones people keep coming back to.

Strawberry spinach salad is definitely the second kind.

It’s the combination that makes it work: sweet berries, creamy avocado, sharp blue cheese, and those warm candied pecans that bring just a little bit of indulgence to the bowl.

Then the dressing pulls everything together with a bright tang that keeps the whole thing feeling fresh instead of heavy.

I’ve served this at everything from holiday dinners to backyard cookouts, and every single time someone asks for the recipe. That’s usually how you know a salad is worth keeping! I also make this easy salad all the time!

If strawberries are your thing, don’t miss our full Strawberry Recipes collection — it’s packed with the best sweet, savory, and totally crave-worthy ways to use fresh strawberries all season long.

INGREDIENT NOTES

• Baby Spinach: Tender leaves that hold dressing well without becoming heavy.
  
• Fresh Strawberries: Bring natural sweetness and bright color.
  
• Blueberries: Add juicy pops of flavor throughout the spinach strawberry salad.
  
• Avocado: Adds creamy richness that balances the tangy dressing.
  
• Blue Cheese: Provides bold flavor contrast against the sweet fruit.
  
• Candied Pecans: Buttery, crunchy, and lightly sweet… they elevate the entire salad.

VARIATIONS

Goat Cheese Version: Replace blue cheese with goat cheese for a milder flavor.

Feta Swap: Use crumbled feta for a salty, Mediterranean twist.

Chicken Spinach Salad: Add grilled chicken to make it a full meal.

Walnut Version: Substitute candied or toasted walnuts for the pecans.

Balsamic Dressing: Swap the white wine vinaigrette for a balsamic reduction.

SERVING SUGGESTIONS

• Perfect with pasta dishes.
  
• Serve alongside grilled chicken or steak.
  
• Great for Easter or spring brunch.
  
• Pair with roasted chicken.
  
• Enjoy with crusty bread for a light meal.

STRAWBERRY SPINACH SALAD RECIPE FAQ

Great salads rely on contrast. Sweet fruit, creamy elements, crunchy toppings, and bright dressing all working together to keep every bite interesting.

The secret to this spinach strawberry salad recipe is the candied pecans. They add warmth and texture that balance the cold, fresh ingredients beautifully.

Letting the salad chill briefly before serving also allows the dressing to lightly coat the spinach without wilting the leaves too much.

It’s a small step that creates balance and makes this the best spinach salad recipe!

TOOLS NEEDED

• Large Mixing Bowl: Plenty of room for tossing spinach strawberry salad.
  
• Small Skillet: For making the candied pecans.
  
• Mason Jar: For the dressing. A bowl and whisk work too.
  
• Cutting Board: Something sturdy that won’t slide around on the counter.
  
• Sharp Knife: Makes prep easy.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Salad Recipes

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

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Strawberry Spinach Salad (Homemade Dressing)

Make Strawberry Spinach Salad with sweet berries, creamy avocado, candied nuts, and a tangy dressing for the best spring or summer side dish!

Course Side Dish

Cuisine American

Method Stovetop

Prep Time 25 minutes minutes

Cook Time 5 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 279cal

Author Donna Elick

Equipment

• silicone baking mat OR
• parchment paper
• medium skillet
• heat-resistant silicone spatula

Ingredients

Candied Pecans

• 1 tablespoon unsalted butter
• 1 tablespoon packed light brown sugar
• 1/2 cup pecan halves
• Pinch kosher salt

Dressing

• 2 tablespoons granulated sugar
• 1/4 cup extra virgin olive oil
• 1/4 cup white wine vinegar
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced (about 2 teaspoons)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon paprika

Salad

• 10 ounces fresh baby spinach, rinsed, dried, and torn into bite-size pieces
• 1/4 medium red onion, thinly sliced
• 1 quart fresh strawberries, hulled and quartered about 1 pound
• 1/2 cup fresh blueberries about 2 ½ ounces
• 1/2 medium avocado, pitted and cut into bite-sized pieces
• 2.5 ounces blue cheese crumbles about ½ cup

Instructions

• PREP COOLING SURFACE: Place a silicone baking mat or a sheet of parchment paper on the countertop or a baking sheet. This will be used to cool the candied pecans.
• MAKE CANDIED PECANS: In a small skillet over medium heat melt 1 tablespoon unsalted butter. Add 1/2 cup pecan halves, 1 tablespoon packed light brown sugar, and a Pinch kosher salt. Stir constantly with a silicone spatula until the sugar melts and coats the pecans, about 3 to 5 minutes.
• COOL PECANS: Transfer the pecans to the prepared parchment or silicone mat. Spread them out and separate the pieces so they cool without sticking together. Allow them to cool completely.
• MAKE DRESSING: In a mason jar or small bowl combine 2 tablespoons granulated sugar, 1/4 cup extra virgin olive oil, 1/4 cup white wine vinegar, 1 tablespoon Dijon mustard, 2 cloves garlic, minced , 1/2 teaspoon kosher salt, 1/4 teaspoon fresh ground black pepper, and 1/4 teaspoon paprika. Seal and shake or whisk until fully combined.
• COMBINE SALAD: In a large serving bowl add 10 ounces fresh baby spinach, rinsed, dried, and torn into bite-size pieces, 1/4 medium red onion, thinly sliced, 1 quart fresh strawberries, hulled and quartered, and 1/2 cup fresh blueberries.
• ADD DRESSING: Pour about half of the dressing over the salad and gently toss until the spinach and fruit are lightly coated.
• FINISH SALAD: Top the salad with 1/2 medium avocado, pitted and cut into bite-sized pieces, 2.5 ounces blue cheese crumbles, and the cooled candied pecans.
• CHILL: Refrigerate the salad for about 15 minutes before serving to allow the flavors to blend.
• SERVE: Serve with the remaining dressing on the side.

Video

Notes

Make-Ahead: Prepare the candied pecans and dressing up to 2 days ahead. Store them in separate airtight containers in the refrigerator.

Storage: Store leftover salad in the refrigerator for up to 1 day. The spinach will soften once dressed.

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

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

Variation: Mozzarella, feta, or goat cheese are delicious substitutes for blue cheese.

Nutrition

Serving: 1 | Calories: 279cal | Carbohydrates: 25g | Protein: 4g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 279mg | Sugar: 16g | Fiber: 7g | Calcium: 89mg | Iron: 2mg

Originally published May 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 Strawberry Spinach Salad (Homemade Dressing) + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE CHIPOTLE CORN SALSA

• Bright, fresh Chipotle-style flavor
  
• Sweet corn with smoky roasted poblano
  
• Perfect for tacos, burritos, bowls, or chips
  
• Quick to make and great for parties
  
• One of the most popular Chipotle copycat recipes

Chipotle Corn Salsa Recipe

I have a bit of a thing for Chipotle.

Actually… more than a bit.

I love it so much that over the years I’ve recreated a whole lineup of Chipotle copycat recipes at home. It started with one or two favorites, and before long, we had an entire menu of them.

Now one of my favorite ways to entertain is to build a Chipotle-at-home food bar.

A couple of main proteins in slow cookers, a stack of tortillas, bowls of toppings, and suddenly everyone is building their own burritos and rice bowls.

This chile corn salsa is always part of that spread.

It’s bright, fresh, and packed with flavor: sweet corn, roasted poblano, a little heat from jalapeños, and plenty of lime. It’s the kind of topping that works on everything… and somehow tastes even better the next day.

INGREDIENT NOTES

• Sweet Corn: White sweet corn is closest to the Chipotle version, but yellow corn works beautifully too.
  
• Poblano Peppers: Roasting them adds smoky depth that makes the salsa taste restaurant-quality. You can use fire roasted diced green chiles to make this Chipotle corn salsa recipe even faster. 
  
• Jalapeños: Bring fresh heat. Adjust the amount depending on your spice preference.
  
• Red Onion: Adds sharpness and color contrast.
  
• Fresh Lime & Lemon Juice: The citrus brightens the entire salsa and keeps the flavors balanced.

VARIATIONS

Mild Version: Remove the jalapeño seeds or use only one pepper.

Spicy Version: Add extra jalapeños or a pinch of cayenne.

Grilled Corn Salsa: Use grilled fresh corn instead of frozen for deeper flavor.

Mango Corn Salsa: Add diced fresh mango for sweetness.

SERVING SUGGESTIONS

• Enjoy Chipotle corn sala with tortilla chips.
  
• Serve with Chipotle copycat barbacoa or pork carnitas.
  
• Add to tacos or burritos.
  
• Spoon over grilled chicken or steak.
  
• Use in burrito bowls or walking tacos.
  
• Perfect topping for nachos.

CORN SALSA CHIPOTLE FAQ

The roasted poblano peppers are what really elevate this corn salsa Chipotle recipe.

Roasting concentrates their flavor and adds a subtle smokiness that balances the sweetness of the corn. Then comes the heat from the jalapeños.

Letting the salsa rest for about 30 minutes before serving allows the citrus, onion, and peppers to meld together so the flavors taste brighter and more balanced.

TOOLS NEEDED

• Baking Sheet: To roast the poblanos.
  
• Aluminum Foil: Lines the baking sheet for easy cleanup.
  
• Mixing Bowl: Cover with plastic wrap to steam the peppers. Use again to mix the Chipotle corn salsa.
  
• Cutting Board + Sharp Knife: Makes prep easy.

Enjoy!

With love, from our simple kitchen to yours.

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Chipotle Corn Salsa Recipe

This Chipotle Corn Salsa Recipe is an easy copycat of the spicy corn salsa at Chipotle Mexican Grill. The flavor is out of this world!

Course Side Dish

Cuisine Mexican

Method Mixed, Oven

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12

Calories 49cal

Author Donna Elick

Ingredients

• 2 poblano peppers
• 4 cups frozen white sweet corn, thawed and drained
• 1/2 medium red onion, finely diced (about ½ cup)
• 1/2 cup fresh cilantro, chopped
• 2 medium jalapeño peppers, finely diced (about ¼ cup)
• 1 tablespoon fresh lime juice
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon kosher salt

Instructions

• PREHEAT OVEN: Preheat the oven to 425°F and place the oven rack in the upper position. Line a baking sheet with aluminum foil.
• ROAST POBLANOS: Place 2 poblano peppers on the prepared baking sheet. Roast for 15 to 20 minutes, turning every 5 minutes, until the skins are blistered and charred on all sides.
• STEAM PEPPERS: Transfer the roasted peppers to a bowl and cover tightly with plastic wrap. Let sit for 5 minutes so the skins loosen.
• PEEL AND CHOP: Using your fingers, peel the skins from the peppers. Cut the peppers in half, remove the seeds, and finely chop the flesh.
• COMBINE SALSA: In a medium bowl combine the chopped poblanos, 4 cups frozen white sweet corn, thawed and drained, 1/2 medium red onion, finely diced , 1/2 cup fresh cilantro, chopped, and 2 medium jalapeño peppers, finely diced .
• SEASON: Add 1 tablespoon fresh lime juice, 1 tablespoon fresh lemon juice, and 1/2 teaspoon kosher salt. Toss until evenly combined.
• CHILL OR SERVE: Serve immediately or refrigerate for 30 minutes to allow the flavors to blend.

Notes

Make-Ahead: This salsa can be made up to 2 days in advance. Store covered in the refrigerator.

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

Freezing: Freezing is not recommended. The vegetables will lose their crisp texture.

Heat Tip: Remove the seeds from the jalapeños for a milder salsa. For more heat, leave some seeds or add an extra jalapeño.

Shortcut: Substitute 1 (4 ounce) can fire roasted diced green chiles for the roasted poblanos to save time.

Nutrition

Serving: 1 | Calories: 49cal | Carbohydrates: 11g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 105mg | Sugar: 4g | Fiber: 1g | Calcium: 5mg | Iron: 1mg

Originally published August 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 Chipotle Corn Salsa Recipe appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE NOODLE SALAD WITH TUNA

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

Tuna Pasta Salad

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

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

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

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

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

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

INGREDIENT NOTES

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

VARIATIONS

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

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

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

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

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

SERVING SUGGESTIONS

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

TUNA PASTA SALAD RECIPE FAQ

The key to a great pasta salad is balance.

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

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

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

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

TOOLS NEEDED

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

Enjoy!

With love, from our simple kitchen to yours.

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Tuna Pasta Salad

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

Course Side Dish

Cuisine American

Method Mixed, Stovetop

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 8

Calories 200cal

Author Donna Elick

Ingredients

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

Dressing

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

Garnish

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

Instructions

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

Video

Notes

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

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

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

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

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

Nutrition

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

Originally published April 2021, updated and republished April 2026

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

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

WHY YOU’LL LOVE PINEAPPLE THAI FRIED RICE

• Ready in 20 minutes
  
• Big sweet-and-savory contrast
  
• Uses leftover rice beautifully
  
• Customizable with protein
  
• Tastes restaurant-worthy without the wait

Thai Pineapple Fried Rice

This is not quiet food. This is bright, bold, sweet-meets-savory, a little spicy, and absolutely packed with texture.

And compared to Chinese fried rice, pineapple Thai fried rice is brighter and more complex, layering flavors together in a tantalizing way.

You’ve got caramelized pineapple that turns glossy and golden in the pan. Crispy-edged rice that actually sizzles. Crunchy peanuts that toast right alongside everything else. 

And that seasoning mix pulls it all together so it tastes like you ordered it from your favorite Thai place… except it took you twenty minutes to make at home.

The key is cold rice. I will say it every time. Warm rice steams. Cold rice fries.

And when you hit it with soy sauce and a little Sriracha at the end? That’s when it wakes up.

This Thai pineapple fried rice recipe is fast. It’s colorful. It’s dramatic in the best way. And it absolutely does not taste like leftovers.

INGREDIENT NOTES 

• Chilled Brown Rice: Day-old rice fries instead of steaming. That’s how you get those slightly crisp bits.
  
• Fresh Pineapple: Fresh fruit caramelizes better than canned and won’t make the rice watery.
  
• Sun-Bird Fried Rice Seasoning Mix: Adds depth without guessing on spices.
  
• Dry Roasted Peanuts: Toasting them in the pan intensifies their flavor.
  
• Sriracha: For adjustable heat. Add more if you like it bold.

VARIATIONS 

Chicken Add-In: Mix in diced cooked chicken at the end.

Shrimp Version: Sauté shrimp first, remove from the skillet, then fold back in.

Extra Heat: Add sliced Thai chiles while sautéing the garlic.

Savory Depth: Include a little fish sauce or oyster sauce with the soy sauce.

Coconut Touch: Stir in a tablespoon of coconut milk at the end for richness, or replace half of the water with coconut milk when cooking the rice (ahead of time).

SERVING SUGGESTIONS

• Serve alongside grilled chicken skewers.
  
• Pair with a side salad drizzled in our balsamic vinaigrette for contrast.
  
• Top with a fried egg for a hearty lunch.
  
• Add lime wedges for a bright finish.
  
• Serve Thai food pineapple fried rice family-style, straight from the skillet.
  
• Pile into a pineapple boat for a dramatic presentation.
  

THAI FOOD PINEAPPLE FRIED RICE FAQ

Good fried rice is all about moisture control and heat.

When rice cools in the refrigerator, the starches firm up through a process called retrogradation. That’s what allows it to hold its shape and crisp instead of turning gummy when it hits a hot pan. 

If you start with warm rice, you’re steaming, not frying.

Caramelizing the pineapple first concentrates its sugars and keeps the dish from tasting flat or watery. And seasoning at the end (not the beginning) keeps everything vibrant instead of muddy.

This Thai pineapple fried rice recipe moves quickly, so having everything chopped and ready matters.

High heat. Cold rice. Quick toss. That’s how you get bold flavor in ten minutes flat.

TOOLS NEEDED

• Large Skillet or Wok: High heat and plenty of surface area matter.
  
• Wooden Spoon or Spatula: For proper tossing with mushing the rice.
  
• Sharp Knife: For clean pineapple and bell pepper cuts.
  
• Measuring Spoons: Seasoning balance is important.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Asian Recipes

Asian Inspired Carrot and Cucumber Salad Recipe

Easy Asian Noodle Salad Recipe (20 Minutes!)

Simple Asian Honey Grilled Chicken with Marinade

Sweet Summer Chicken Asian Salad

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Thai Pineapple Fried Rice

Thai Pineapple Fried Rice blends sweet and savory flavors with fresh fruit, veggies, roasted peanuts, and soy sauce. Great as a side or main!

Course Side Dish

Cuisine Asian

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 295cal

Author Donna Elick

Ingredients

• 2 to 3 tablespoons vegetable oil divided
• 2 teaspoons minced garlic about 2 cloves
• 1 medium red bell pepper small diced (about 1 ½ cups)
• 1/2 cup frozen peas
• 2 cups fresh chopped pineapple
• 1/2 cup dry roasted peanuts roughly chopped
• 2 cups cooked brown rice chilled
• 1/2 packet Sun-Bird Fried Rice Seasoning Mix about 5 teaspoons from a 0.74 ounce packet
• 2 tablespoons soy sauce
• 1 teaspoon Sriracha

Optional garnishes:

• Sliced green onions
• Chopped peanuts
• Fresh cilantro

Instructions

• HEAT PAN: Heat a large skillet or wok over medium-high heat. Add 2 tablespoons vegetable oil and swirl to coat.
• SAUTÉ AROMATICS: Add 2 teaspoons minced garlic and diced red bell pepper. Cook for 2 to 3 minutes, stirring frequently, until fragrant and slightly softened.
• ADD VEGETABLES AND FRUIT: Stir in ½ cup frozen peas and 2 cups chopped pineapple. Cook for 3 to 5 minutes, until the pineapple begins to lightly caramelize and the peas are heated through.
• TOAST PEANUTS: Push the vegetables to one side of the pan. Add the chopped peanuts to the empty side and cook for about 2 minutes, stirring constantly, until lightly toasted. Add an additional tablespoon oil if the pan looks dry.
• FRY RICE: Push everything to the edges of the pan and add 2 cups chilled brown rice to the center. Cook for 2 to 3 minutes, stirring occasionally, until the rice begins to sizzle and lightly crisp.
• SEASON: Sprinkle in 5 teaspoons Sun-Bird Fried Rice Seasoning Mix. Add 2 tablespoons soy sauce and 1 teaspoon Sriracha. Stir everything together until evenly coated and heated through.
• SERVE: Remove from heat and serve immediately with optional garnishes.

Notes

Cold Rice Tip: Use chilled, day-old rice for best texture. Fresh warm rice can turn mushy.

Protein Add-In: Cook diced chicken, shrimp, or tofu separately, then stir in at the end.

Substitutions:
Use white rice instead of brown rice if preferred.
Coconut aminos can replace soy sauce.
Chopped pecans can replace peanuts.

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

Freezing: Freezing is not recommended due to the pineapple texture changing.

Nutrition

Serving: 1 | Calories: 295cal | Carbohydrates: 44g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Sodium: 620mg | Sugar: 10g | Fiber: 6g | Calcium: 44mg | 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 Thai Pineapple Fried Rice appeared first on The Slow Roasted Italian.