Indulge in the flavors of Italy with this irresistible Italian pasta salad. Each bite is bursting with flavor from cherry tomatoes, creamy mozzarella, salami, olives, and fresh herbs topped with zesty Italian dressing. It’s like a taste of sunny Italy!
Quick and Easy: This Italian pasta salad recipe comes together quickly and easily. All ingredients are ready to go, you just need to chop, slice, dice, and combine!
Versatile: I love how versatile this recipe is. You can omit or add items according to your preferences!
Great for Entertaining: This recipe is perfect for feeding a crowd! It’s hearty and bursting with flavors that both young and old enjoy!
Italian Pasta Salad Recipe
I love making this recipe when I need something quick and easy, especially when I need to feed a group. First of all, having the pasta as a base makes this hearty and filling. There is something for everyone to enjoy!
Additionally, any store-bought Italian dressing works to dress this salad, however I love using my copycat Olive Garden Salad Dressing or Easy Italian Dressing. It adds authenticity, but my guests always know the salad was made with love!
What Ingredients Do I Need to Make Italian Pasta Salad?
As mentioned above, this recipe is great because you can customize it to suit your tastes. I love the fresh herbs, crunchy vegetables, al dente pasta, and salty cheeses. For exact measurements of each item, see the recipe card below.
Rotini Pasta: Is the base for the salad and absorbs the dressing.
Salami: Adds a savory flavor and chewy texture.
Small Pepperonis: Introduces a spicy taste and meaty texture.
Black Olives: Provides saltiness with a firm texture.
Green Bell Pepper: Offers a fresh, crisp texture and mild sweetness.
Red Onion: Adds a pop of color, sharp flavor, and crunch.
Grape Tomatoes: Contributes a sweet, tangy flavor and pop of color.
Fresh Parsley: Brings a beautiful green color and herby flavor.
Fresh Basil: Adds a sweet-peppery flavor that enhances the overall freshness.
Shredded Parmesan Cheese: Provides a salty, nutty taste and gritty texture that complements the pasta.
Fresh Mozzarella: Offers a creamy mild flavor and soft texture.
Italian Dressing: This ties all the ingredients together with its tangy-sweet flavor and adds moisture to enhance the consistency of the salad.
How do I Make Italian Pasta Salad?
Although the list of ingredients may seem long, they’re all ready to go—you’ll just need to chop, slice, or dice them!
Add all the ingredients to a large bowl and toss together until everything is well mixed and coated in the dressing.
Serve immediately or cover and serve within 24 hours.
Add the ingredients to a large bowl.Pour on the dressing and toss to combine.
Tips and Substitution Ideas
To ensure your Italian pasta salad turns out how you want it, follow these tips below.
Pasta Variations: Use your favorite kind of pasta! I like the shape of rotini, but any bite-size pasta shape will work well. You can even use brown rice or chickpea pasta to make this salad gluten-free.
Al Dente: Cook your noodles just until they are al dente! If you overcook your pasta, it will get mushy and break apart when you stir all the ingredients together.
Absorption: Pasta salad tends to absorb liquid as it sits, so keep that in mind if you are making the pasta salad in advance. If I prepare the pasta salad the night before, I like to reserve about ¼ of the bottle of dressing to toss with the pasta salad right before I serve it.
Customizable: You can easily customize the ingredients by adding alternative veggies or cheeses or omitting the ones you do not like.
How to Store Leftover Pasta Salad
Whether you prepare this pasta ahead of time or enjoy it as leftovers, the noodles will absorb some of the sauce. Be sure to have a little extra sauce on hand to add right before serving.
In the Refrigerator: Store in an airtight container in the refrigerator for up to 5 days.
**Note that the salami and pepperoni may lose a bit of their color after 2 days or so, but that does not mean they have gone bad.**
Indulge in the flavors of Italy with this irresistible Italian pasta salad! Each bite will be bursting with flavor from cherry tomatoes, creamy mozzarella, salami, olives, and fresh herbs topped with Italian dressing. It's like a taste of sunny Italy!
Course Appetizer, Side Dish
Cuisine American, Italian American
Keyword Easy Pasta Salad, Pepperoni Pasta Salad, Salami Pasta Salad, Summer Side Dish, Zesty Italian Pasta Salad
You’ll love the combination of flavors in this roasted lemon parmesan garlic asparagus! It’s a quick and easy side dish bursting with parmesan, garlic, and a hint of lemon to brighten it all. This is a side that you will make again and again!
Roasted vegetables are the way to go! It makes them perfectly tender on the inside and crisp on the outside. Try my roasted carrots, these roasted zucchini, or our favorite roasted potatoes!
Reasons to LOVE This Asparagus!
It’s the BEST Side Dish: Fresh, healthy, and perfect alongside any meal! This roasted asparagus will be your go-to side dish recipe.
Fast and Easy: It only takes 5 minutes of prep, and the oven does all the work!
Minimal Ingredients: This recipe has minimal ingredients but is bursting with flavor! You will love the parmesan cheese and squeeze of lemon.
Roasted Asparagus
Asparagus is one of my favorite vegetables! This recipe inspiration came from one of my very first recipes on the blog, this parmesan asparagus. I love serving it with our dinners because I throw it in the oven and it takes less than ten minutes to cook. It gets a crisp edge on the outside, and the asparagus is nice and tender on the inside. This asparagus was full of such amazing flavor and I LOVED the lemon parmesan garlic flavor that coated the outside. I could have eaten the entire pan by myself.
Making roasting asparagus couldn’t be easier! I am always looking to find new flavor ideas when I cook my asparagus. Since I love lemon, parmesan cheese, and garlic, I decided to add them all! The combination of the three is absolutely incredible! Try more of my lemon and parmesan inspired recipes like this chicken or these scallops.
This roasted lemon parmesan garlic asparagus has very few ingredients! It makes for an easy side dish when you’re short on time. Grab a bundle of asparagus at the grocery store and let’s take it up a notch!
Asparagus: Be sure to trim off the white ends of the asparagus before roasting.
Olive Oil: Adds moisture as the asparagus roasts.
Garlic: Fresh minced garlic has the best flavor!
Parmesan Cheese: Grated or shredded will work. I love the flavor of parmesan but asiago cheese would be delicious too!
Lemon: Freshly squeezed lemon is a must! It brightens the flavors and is unexpectedly tasty.
Salt and Pepper: I love the taste and texture of coarse salt and pepper in this asparagus recipe!
Roasted Asparagus Recipe
Get ready to make the easiest and most impressive side dish! This roasted asparagus will steal the show and you’ll want to serve it with every meal. Follow the recipe card below for step-by-step instructions.
Preheat Oven/ Arrange Asparagus: Preheat oven to 400 degrees Fahrenheit. Arrange the asparagus in a single layer on the baking sheet.
Toss With Olive Oil and Salt and Pepper: Toss the asparagus with the olive oil then sprinkle with salt and pepper.
Roast: Roast for 8-10 minutes or until the asparagus is crisp on the outside and tender in the center.
Toss With Garlic, Parmesan, and Lemon Juice: Toss in the garlic, parmesan cheese, and lemon juice then serve immediately.
Drizzle the asparagus with olive oil.Season with salt and pepper then roast.Toss with fresh garlic and parmesan cheese.Squeeze with lemon juice.
Roasted Lemon Parmesan Garlic Asparagus Tips
From picking fresh veggies to switching up seasonings, here are a few easy tips to make your roasted asparagus as delicious as possible!
Picking Asparagus: Pick the freshest stalk possible! The perfect stalk should be a vibrant green color. If it’s dull, then it is likely overripe. The stalks should be firm to the touch and not flimsy. Choose a stalk with a uniform size so that each piece cooks at the same rate.
Flavor Variations: Although salt and pepper are my go-to seasonings for asparagus, switch it up with lemon pepper seasoning or garlic salt! Sometimes if I’m feeling fancy, I’ll add a dash of Italian seasoning to add flavor. Try adding some lemon zest to bring out the lemon flavor even more!
Toppings: Try garnishing the top with some chopped cooked bacon, slivered almonds, or pine nuts. And if you like a little kick then add a sprinkle of red pepper flakes!
Do I Need to Trim My Asparagus? I always recommend trimming off the white ends of the stalk because it is very tough and bitter. Trimming also helps to make each stalk a uniform size.
Roasted Lemon Parmesan Garlic Asparagus Leftovers
It’s so easy to store your leftover asparagus. Just heat it up and enjoy it another day! Follow my tips below for storing and reheating leftovers…that is if you have any!
In the Refrigerator: Store the roasted and cooled asparagus in an airtight container for up to 3 days.
To Reheat: Using an air fryer is always my favorite way to reheat leftover veggies. Pop the asparagus in the air fryer for 2-3 minutes at 350 degrees Fahrenheit. You can also reheat them in the oven for 3-5 minutes at 350 degrees Fahrenheit.
You'll love the combination of flavors in this roasted lemon parmesan garlic asparagus! It's a quick and easy side dish bursting with parmesan, garlic, and a hint of lemon to brighten it all. This is a side that you will make again and again!
Add a burst of fresh, fruity flavor to your table with this Strawberry Salsa. This quick and easy recipe combines sweet strawberries with a hint of spice and is perfect for a light and refreshing snack in just 10 minutes!
Salsa is my favorite when fruit is in it! It’s the perfect combo of sweet and savory. Check out some more delicious fruit salsas like this 5 Minute Mango Salsa or this yummy Pineapple Salsa!
Reasons You’ll LOVE This Recipe
Easy: Ready in under 10 minutes, this strawberry salsa is the perfect snack, appetizer, or side dish for any meal. I especially love serving it at summertime BBQs—it’s always a hit!
Only uses 5 Ingredients: With just 5 ingredients, this recipe is not only fast and easy but also budget-friendly!
Delicious: Each bite of this strawberry salsa delivers a delicious mix of sweet, spicy, and tangy notes that will make your mouth water.
Ingredients For Strawberry Salsa
These ingredients are fresh and delicious and combined together make the yummiest salsa! Check out the recipe card at the bottom of the post for all of the exact measurements.
Strawberries: Provide a sweet and fruity base for the salsa.
Jalapeños: Add a spicy kick to balance the sweetness.
Red onion: Adds mild sharpness and crunch.
Fresh cilantro: Introduces a fresh taste.
Lime: Adds a tangy brightness to tie the flavors together.
Salt (optional): Enhances the overall flavors.
How to Make Homemade Strawberry Salsa
This recipe is so easy and ready to eat in less than 10 minutes!
Prep: Prepare the salsa ingredients by washing and cutting the strawberries, jalapeno, red onion, and cilantro.
Combine: Add all of the ingredients together in a large bowl and toss to combine.
Serve: Serve with chips!
Add the strawberries, jalapenos, onion, and lime zest to a bowl.Squeeze in the lime juice.Add the cilantro and toss to combine.
Ways to Serve Strawberry Salsa
There are so many ways to enjoy this fresh strawberry salsa! It’s such a fun twist on salsa, and everyone will love it. Here are some ideas for serving it.
Chips: Serve with your favorite tortilla chips. The salty chip complements the sweet salsa perfectly!
Meat: Use it to top grilled meats, such as chicken or pork.
Seafood: Use it to top seafood, such as cod, tilapia, salmon, or shrimp
Salads: I love this salsa on top of salads! I just whip up a green salad, add grilled chicken, then top it with strawberry salsa.
Appetizer or Side Dish: This strawberry salsa also makes a great appetizer or side dish for a summer BBQ!
Storing Leftover Salsa
Strawberry salsa is best made ahead of time and refrigerated an hour before serving. It allows the flavors to meld together.
In the Refrigerator: If you have leftovers, the salsa can be stored in an airtight container in the refrigerator for 1-2 days. However, the berries will soften and release a lot of moisture, so it’s best to eat it fresh!
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This Memorial Day Menu Plan makes holiday planning a breeze! I’ve even included a shopping list, so you can spend less time organizing and more time celebrating!
I absolutely love hosting parties, but the food can be stressful! Knowing what to buy and what to make is the hardest part. I wanted to pass all of my food party prep along to you so that you can skip that step and go straight to celebrating! This Memorial Day menu plan has a few options for main entrees, sides, and even dessert! One of them even uses a slow cooker so it free’s up your grill! You can click here to find a roundup of more delicious potluck recipes.
How Many Does This Feed
Each recipe on this Memorial Day meal plan is meant to feed about 6 adults so if you are making all of them, this amount of food should easily be able to feed about 15+ people. More if its a combination of adults and kids!
The Best Burger & Secret Sauce Recipe
5 from 2 votes
Get ready for the ultimate burger experience topped with my irresistible Secret Sauce. The flavor packed into this burger is a delicious twist on a classic favorite.
These Slow Cooker ribs are going to melt in your mouth and fall off the bone! They are cooked low and slow so they are perfectly tender and then covered in a sauce that’s absolutely to die for!
BLT avocado pasta salad is fresh and crisp romaine lettuce tossed in bacon, tomato, pasta, and avocado. Topped with a creamy dressing and sprinkled with feta cheese this is one amazing salad!
Introducing the red, white, and blue cheesecake salad, a delightful and patriotic summer fruit salad that combines the vibrant flavors of strawberries and blueberries with creamy cheesecake and fluffy marshmallows. It’s super easy to throw together and a hit at every potluck!
Cherry pie in the best form possible: cherry pie bars! You can whip up a whole pan of these bars in minutes using cherry pie filling. They’re pretty, easy to make, and always a hit to serve!
Each recipe on this meal plan is meant to feed about 6 adults so if you are making all of them, this amount of food should easily be able to feed about 15+ people. More if its a combination of adults and kids!
More Desserts for Memorial Day
You can never go wrong with having too many desserts at your party! Here are a few more favorites that you can try out!
Crunchy and bright, this Thai Chicken Salad with creamy peanut dressing is bursting with flavor, texture and deliciousness! Prep it in under 30 minutes for an easy side dish or a delicious lunch!
Say goodbye to boring salads! I have so many incredible options that are hearty, colorful and are packed with amazing flavor! Some of my favorites are this Italian chopped salad, carrot salad and fresh lentil salad! You simply can’t go wrong with any of them!
Reasons This Salad is AMAZING
Packed with Flavor: This vibrant Thai Chicken Salad recipe has amazing flavor and gorgeous color, thanks to its medley of crunchy veggies, nutty cashews and a creamy sweet and spicy peanut dressing.
Hearty Lunch Option: It’s light, yet hearty! The chicken adds plenty of protein to keep you feeling satisfied all afternoon.
Ingredients in Thai Chicken Salad Recipe
This Thai chicken salad recipe is made with simple and straightforward ingredients, yet they come together for such a delicious dish. Everyone who tries this absolutely cannot get enough! You can find the measurements below in the recipe card.
Green Cabbage: Refreshing with a slight spiciness, complemented by a natural sweetness pairs really well with the other ingredients.
Red Cabbage: Finely shredded for a pop of color and satisfying crunch. It also adds a mild, slightly peppery taste.
Cooked Chicken: Use leftover shredded cooked chicken or rotisserie chicken for convenience.
Carrot: Shredded carrots add a natural sweetness.
Cilantro: Herbs like cilantro bring a refreshing, bright flavor to the salad. If you don’t like cilantro, feel free to omit it or use parsley.
Cashews: The perfect salty crunch!
Green Onions: Thinly sliced green onions give this salad a mild onion taste.
For the Dressing
Creamy Peanut Butter: Use a smooth, creamy type of peanut butter.
Soy Sauce: For salty, slightly sweet and umami flavor.
Lime Juice: A little acidity to balance the flavors.
Sesame Oil: Has a nutty, earthy flavor and is used commonly in Asian cuisine.
Sweet Chili Sauce: Adds a touch of heat.
Fish Sauce: Fish sauce has a little fish flavor, but mostly it is salty and very umami.
Brown Sugar: Just 1 tsp adds the perfect amount of sweetness.
Ginger: Freshly grated ginger for a warm, comforting kick.
Garlic: A small amount of minced garlic will provide savory flavor.
How to Make Thai Chicken Salad at Home
This Thai chicken salad comes together with some simple chopping and slicing, and has the best combination of flavors! It’s always a hit when I serve it!
Make the Dressing: In a bowl, whisk together the peanut butter, soy sauce, lime juice, sesame oil, sweet chili sauce, fish sauce, brown sugar, ginger, and garlic. Then cover and set aside.
Prep: Prepare all the ingredients; shred the cabbage, chop the chicken, shred the carrot, chop and slice the cilantro, cashews, and green onions.
Mix the Salad: In a large bowl add the green cabbage, red cabbage, chicken, carrot, cilantro, cashews, and green onions.
Add Dressing to Salad: Pour the dressing over the Thai chicken salad and then toss to evenly coat everything in the dressing. Serve fresh!
Add dressing ingredients to a bowl. Whisk to combine.
Tips and Variations
This Thai chicken salad is the perfect joining of flavors and textures! It might just be my new favorite salad! Here are some tips and ways to customize it to make it your own.
Chicken Options: You can buy store-bought cooked chicken or use this Chili Lime Chicken recipe.
Shredding Cabbage: When I shred the cabbage, I like to use a potato peeler, it gets a perfect consistent shred. If you want larger shreds then you can do it by hand.
Dressing Consistency: You can add water to the sauce to thin it a bit depending on the consistency you want. Just start with a couple teaspoons at a time.
Alternative to peanut butter: If you’re worried about peanut allergies then feel free to use any of your favorite nut butters in place of the peanut butter.
Vegetarian: Make this Thai chicken salad vegetarian by omitting the chicken or using air fryer tofu instead.
Storing Leftovers
For the freshest flavor, this Thai chicken salad is best when eaten immediately. But, if you want to make this ahead of time, store the salad and dressing separately and then combine when you are ready to eat! for longer storage. You can store this salad for up to 3 days in an airtight container in the fridge.
More Delicious Salad Recipes
Salads are the best way to enjoy a wide variety of vegetables! They are great for all different seasons and occasions. We have many tried and true salad recipes that you’re sure to love. Which ones will you try next?
Crunchy and bright, this Thai Chicken Salad with creamy peanut dressing is bursting with flavor, texture and deliciousness! Prep it in under 30 minutes for an easy side dish or a delicious lunch!
Course Salad
Cuisine Asian, Thai
Keyword asian chicken salad, chicken salad, thai salad
In a bowl, whisk together the peanut butter, soy sauce, lime juice, sesame oil, sweet chili sauce, fish sauce, brown sugar, ginger, and garlic. Cover and set aside.
Prepare all the ingredients; shred the cabbage, chop the chicken, shred the carrot, chop and slice the cilantro, cashews, and green onions.
In a large bowl add the green cabbage, red cabbage, chicken, carrot, cilantro, cashews, and green onions.
Pour the dressing over the salad and toss to evenly coat everything in the dressing. Serve fresh!
The depth of flavors in these garlic balsamic mushrooms is next level! Sauteed mushrooms are coated in a sweet balsamic sauce loaded with herbs. It’s a simple and impressive side dish that only takes minutes to prepare.
Bursting With Flavor: These garlic balsamic mushrooms are unique and have an explosion of flavors! The balsamic vinegar adds depth and takes sauteed mushrooms to the next level.
Easy: An easy one-skillet side dish that comes together quickly!
Impressive: The addition of fresh herbs, vinegar, onions, and brown sugar elevates this recipe and it turns into a beautiful side dish.
Garlic Balsamic Mushrooms
These saucy garlic balsamic mushrooms are irresistible! It starts with tender mushrooms sauteed in garlic and onion. Then comes the sauce! It’s a combination of soy sauce, balsamic vinegar, and brown sugar that creates a perfect ‘umami’ flavor! The addition of fresh herbs just takes these mushrooms over the top! The mushrooms are tender and golden on the outside and coated in the tastiest sauce. I guarentee these garlic balsamic mushrooms will have you doing a happy dance! They are the perfect side dish to complete any meal.
Mushrooms elevate any recipe and add fantastic texture! You have to make my French onion pasta, this rice, or my mushroom gravy. You’ll see exactly what I’m talking about!
Ingredients Needed
This garlic balsamic mushrooms recipe is extremely easy and you most likely have the ingredients on hand! Just grab some mushrooms at the store and you’re good to go. Follow the recipe card below for exact amounts!
Mushrooms
Butter: Melt the butter to add flavor as you sautee the mushrooms.
Olive Oil: To sautee the vegetables.
Baby Bella Mushrooms: Clean the mushrooms well before using! You can use any button mushrooms for this recipe or regular-sized mushrooms cut in half.
Garlic: Fresh minced garlic is a must for maximum flavor!
Onion: I like to mince the onions small so the mushrooms shine in this recipe.
Sauce
Balsamic Vinegar: The star of the sauce!
Soy Sauce: Use low-sodium if you prefer.
Parsley and Rosemary: Fresh minced herbs add flavor and color!
Brown Sugar: A little brown sugar sweetens the sauce perfectly.
Let’s Make Garlic Balsamic Mushrooms!
This recipe is incredibly simple to make! Sautee the mushrooms, make the sauce, and combine them in a saucepan. You’ll have a delicious side dish in no time because it comes together quickly!
Saute the Mushrooms, Onions, and Garlic: First, heat the butter and oil in a large skillet over medium-high heat. Add in the mushrooms, garlic, and onion. Saute everything together for 4-5 minutes, stirring occasionally.
Make the Sauce: While the mushrooms are sauteing, make the sauce. Add the sauce ingredients to a small bowl then whisk to combine.
Pour the Sauce Over the Mushroom Mixture: Last, pour the sauce over the mushrooms and toss to coat. Continue to cook for another few minutes until everything is coated well, allowing the sauce to cook down just a bit.
Serve: Remove from heat and then serve with additional parsley for garnish.
Saute the mushrooms, onions, and garlic.Combine the sauce ingredients in a bowl.Whisk the sauce ingredients.Pour the sauce over the mushroom mixture.
Tips and Variations
Follow my tips and ideas below for making these easy garlic balsamic mushrooms even tastier! Because everyone loves a good side dish that’s different and unique.
Cooking Tips: The trick to cooking whole mushrooms is to cook them on high heat without moving them around too much in the first few minutes. Because this way they sautee in the pan and won’t get soggy.
Mushrooms: You can use any button mushrooms for this recipe instead. You can also use regular-sized mushrooms cut in half. You decide!
Garnish: For extra balsamic deliciousness, I like to drizzle the finished mushrooms with a balsamic glaze and fresh parsley!
Serving Ideas: Add them to mashed potatoes to jazz them up or add them as a side to steaks or chicken! Whenever I make these mushrooms it’s a good day, because everyone raves over them!
Storing Leftover Garlic Balsamic Mushrooms
You’re going to hope you have leftovers because these mushrooms are the best! You can enjoy these bad boys for lunches or throughout the week.
In the Refrigerator: Store leftover mushrooms in an airtight container for up to 4 days.
To Reheat: Reheat leftovers in the microwave until warmed through. You can also reheat the mushrooms in a skillet over medium-high heat.
The depth of flavors in these garlic balsamic mushrooms is next level! Sauteed mushrooms are coated in a sweet balsamic sauce loaded with herbs. It's a simple and impressive side dish that only takes minutes to prepare.
Heat the butter and oil in a large skillet over medium-high heat. Add in the mushrooms, garlic, and onion. Saute everything together for 4-5 minutes, stirring occasionally.
While the mushrooms are sauteing, make the sauce. Add the sauce ingredients to a small bowl then whisk to combine.
Pour the sauce over the mushrooms and toss to coat. Continue to cook another few minutes until everything is coated well in the sauce and has cooked down just a bit.
Remove from heat and serve with additional parsley for garnish.
Creamy Cucumber Salad is a delicious and refreshing side dish. All it takes is a handful of fresh simple ingredients and 15 minutes. This is the perfect addition to your next summer barbecue!
Easy to make: This salad comes together in less than 15 minutes!
Healthy AND delicious: This creamy cucumber salad uses fresh ingredients and the dressing is made from Greek yogurt.
Goes with everything: Want a salad that you can pair with just about any main dish? This is it!
Ingredients in Creamy Cucumber Salad
Even though the name of it says creamy, that doesn’t mean it’s unhealthy! This recipe uses Greek yogurt as the base of the dressing and added with all of the seasonings, it is packed with flavor!
English cucumbers: Adds crunch and freshness.
Red onion: Gives color and a slightly sweet flavor.
Plain Greek yogurt: Makes the dressing creamy and healthier than dressings that use mayo!
Fresh dill: Adds a herby taste.
Red wine vinegar: Adds a tangy kick.
Lemon juice: Gives a citrusy flavor.
Garlic: Adds a savory taste.
Kosher salt: Enhances all of the flavors in the salad.
Fresh cracked pepper: This adds a bit of spice.
How to Make Creamy Cucumber Salad?
Throw this together in less than 15 minutes and this salad will be your new go-to recipe!
Cut Veggies: Thinly slice the cucumber and onion and add them to a large bowl.
Make Dressing: In a separate small bow, whisk together the greek yogurt, dill, red wine vinegar, lemon juice, garlic, pepper, and salt.
Combine: Pour the dressing over the cucumber and onion and stir to coat everything well. Serve fresh!
How to Keep Cucumber Salad from Getting Watery
To keep cucumber salad from getting watery, start by sprinkling salt on the sliced cucumbers and letting them sit for about 10-15 minutes. Then, rinse them under cold water and pat them dry with paper towels. This removes extra moisture.
Add dressing ingredients to bowl.Whisk to combine.Add dressing to veggies.
Which Cucumbers to Use in Creamy Cucumber Salad?
English cucumbers: These are preferred because the seeds are smaller. The large seeds in a slicing cucumber cause them to be more bitter. Also, the skin on English cucumbers are thinner, eliminating the need to peel the cucumber.
Regular slicing cucumbers: If you do, I recommend using smaller cucumbers or fresh home grown (or from the farmers market) so that you are using ones that aren’t bitter. If the skin is thick on the cucumbers you can go ahead and peel them.
Stir to combine
How to Store Leftovers
To store any leftover Creamy Cucumber Salad, put it in a container with a lid and keep it in the fridge. It’s tastiest if eaten within 1-2 days. Just give it a little stir before you have it again to make sure the dressing is spread evenly.
Creamy Cucumber Salad is a delicious and refreshing side dish. All it takes is a handful of fresh simple ingredients and 15 minutes. This is the perfect addition to your next summer barbecue!
Store leftovers in the fridge in an airtight container for up to 3 days. The cucumbers will get soggy the longer you let them sit, this salad is best enjoyed the day it’s made.
Quick Tips Title
You can use sour cream in place of the greek yogurt.
If you aren’t a fan of onion you can either chop them smaller or leave them out altogether! green onions are also a good replacement for the red onions.
You want to make bread, but where do you start? My beginner’s guide to baking bread is here to save the day! Feel confident at bread-making while I hold your hand through the whole process.
Nothing beats a fresh loaf of homemade bread slathered with homemade jam! You can start with this simple no-knead bread, or move all the way into sourdough bread territory. The type of bread you make will determine the ingredients, technique, and time.
Reasons You’ll Want to Make Bread
Homemade Bread is the BEST: Warm homemade bread fresh from the oven is everyone’s love language! There’s nothing like it!
I’ll HELP You: This informative post will help you feel confident in bread-making! I walk you through all the steps and answer all of your questions.
Homemade VS. Storebought: Homemade bread tastes better than storebought, is cheaper to make, and is made with better ingredients.
Let’s Make Bread!
Baking bread is really all about practice, the more you do it at home and experiment, the more confident you will become. I recommend starting with a simple homestyle loaf like my Grandma’s Perfect Homemade Bread. With a little work and some patience, you will be a bread-baking pro in no time!!
Knowing how to make homemade bread is a very useful skill! Bread is one of those staple grocery items you always need to have on hand. We love to use homemade bread for toast, sandwiches, and French toast! We even love it just warm with my easy honey butter.
Basic Bread Ingredients
At its core, bread consists of 4 simple ingredients; flour, water, salt, and yeast. Working with yeast can be intimidating, but don’t you worry! My How to Bake with Yeast post is extremely helpful if you have any questions!
Water: The ideal temperature for the water or liquid in your dough is between 90-110 degrees Fahrenheit. If you are unsure, use a thermometer to test the temperature.
Flour: Use all-purpose flour, whole wheat flour, bread flour, or whole wheat whiteflour.
Salt: Adds flavor and also tightens the gluten structure by adding strength to the dough and keeping the yeast from being too active.
Yeast: For a simple bread recipe, I suggest using a rapid rise or active dry yeast.
Types of Flour For Bread Baking
The type of flour you use will determine how your bread turns out. I explain below how each type of flour affects the texture of your bread.
Bread Flour: Bread flour is the easiest flour to use and it guarantees a good finished product! It’s specifically formulated to be full of the nutrients the yeast needs to work its magic. Bread flour has more proteins in it that make a big difference when it comes to developing strong gluten, creating a sturdy texture.
All-Purpose Flour: All-purpose flour is the most common flour to use for basic loaves. It’s easy to find and is a tried and true flour time and time again.
Whole Wheat Flour: Whole wheat flour has the highest percentage of protein. Since it isn’t ground as finely as other flours, it typically makes a heavier texture, not as airy.
White Whole Wheat Flour: White whole wheat is made from white spring wheat, it’s lighter in color, and still has a high protein percentage but is ground finer so it yields a lighter loaf than regular whole wheat.
Tools Needed to Make Bread
How to Make Bread
There are 8 common steps you need to know when making homemade bread! Some bread recipes can vary, but a typical bread recipe will have the following steps. I walk you through every step with this beginner’s guide to baking bread.
Prepare the Yeast: Activate the dry yeast by mixing it in a bowl of warm water (90-110 degrees Fahrenheit) and sugar.
Mix the Dough: Let’s mix the dough! I prefer to incorporate all my ingredients using a kitchen aid. Once the ingredients come together it’s time to knead the dough.
Knead the Dough: You can use your stand mixer and the dough hook to knead the dough. Slightly increase the speed of the mixer and let it mix for a few minutes. This is my preferred method, but you can also knead the dough by hand. Refer to my kneading instructions in this post to learn how to knead by hand.
First Rise: Bread dough needs time to rest and proof. Some loaves only require one round of resting and proofing before the final shape, but others will require multiple rounds of folding and resting. Rest the dough anywhere between 30 minutes to an hour until it has risen and doubled its original size.
Folding Dough: Folding the dough is another way to strengthen and work the gluten in the dough. Fold the dough after the first rise. Dump it out onto a lightly floured surface, stretch it in one direction, then fold it back on itself. Continue around the dough stretching and folding at least 4 times. Place the folded dough back into a bowl. Cover it to continue proofing it if your recipe indicates you do so. If your recipe doesn’t call for folding, the dough is ready to be punched and shaped.
Punch Down and Shape Into Loaves: Punch the dough to deflate the air pockets. Now it’s time to shape the loaves. If you are using a classic loaf pan, shape your dough into what is called a batard, a small football shape. When shaping your loaf, always ensure the seam is on the bottom and the surface of the loaf is smooth without any tears.
Final Rise: Once your loaf is shaped, it needs to rest and rise one last time. The dough should double in size before you bake it. This can take anywhere from 45 minutes to an hour.
Bake: Time and temperature will vary depending on the loaf, but I find it very helpful to always keep a thermometer to test doneness. Almost every loaf should reach an internal temperature of at least 190 degrees Fahrenheit for it to be fully baked.
Activate the yeast.Mix and knead the dough.First rise of the dough.Punch the dough.Shape the dough.Last rise in the bread pan.
How to Knead Dough
I knew I wanted to include kneading instructions in this beginner’s guide to baking bread because knowing how to knead dough can be intimidating. There are two kinds of ways to knead your dough. The easiest way is in the stand mixer using the dough hook. The stand mixer does all the work. If you don’t have a stand mixer, kneading can be done by hand. Follow my instructions below to help you with the kneading process.
In the Stand Mixer: Once the ingredients come together, it’s time to knead the dough. I prefer to incorporate all my ingredients using a kitchen aid. Always use the dough hook attachment. A whisk or paddle will beat the dough up too much and shred the gluten strands as they try to form. Increase the speed of the mixer and let it mix and knead the dough for a few minutes.
KneadBy Hand: Dump the dough onto a lightly floured surface and work the dough with your hands to knead it. You will use the heels of your palms to gently push the dough away from you. Pull and stretch the dough back over itself toward you then push it back and away again. Keep some flour nearby to lightly sprinkle or dust on the loaf and keep your hands floured so they don’t stick too much to the dough. You will work your dough a few minutes, typically about 4 minutes or more until it stays together in a ball and develops a smooth surface.
What is the Right Consistency of Bread Dough?
Let me help you find the right consistency for your bread dough! If you notice the dough is not pulling away from the sides of the bowl as the dough is mixing, then you will need to add in a little extra flour. Add a couple of tablespoons at a time until the dough pulls away from the bowl and cleans the bowl.
Sticky Dough: The dough should not stick to your hands too much. It should be expected to be a bit sticky and you will need to flour your hands and work surface until you have developed the gluten in the dough.
Poke Test: You will know when a loaf is ready by doing a poke test. Lightly poking the loaf with your finger should leave a very slight indentation, it may spring back slightly, but you should still see where you poked.
The dough should not be sticky to the touch! Use the poke test to achieve soft pillowy dough.
Weather Can Affect Bread Baking
Did you know that the weather can affect bread making? Especially on a hot or humid day! If your dough is too soft or too sticky, it most likely is the weather and you’ll need to adjust the flour amount. Add 1/4 cup of flour at a time until it reaches the right consistency. Also, yeast grows quickly in warm weather, so if it’s a hot day the dough will rise faster!
Tips For Baking Bread
Be patient with yourself when learning to make bread! A lot of things can affect the outcome of your bread and I hope this beginner’s guide to baking bread has helped! Below are some tips that you will find useful as you practice baking bread.
Yeast: Good yeast should look creamy and foamy once it is proofed. Regardless of the type of yeast you use, if your water reaches temperatures of 120°F or more, the yeast will begin to die off.
Under-Proofed VS. Over-proofed: Lightly poke the dough with your finger, if a deep indentation is left your loaf is likely over-proved, if the dough bounces back and is still tight it is under-proofed.
Room Temperature: The warmer the room temperature is in your home, the quicker the bread will rise.
Always Use the Dough Hook: When using a stand mixer, use the dough hook attachment. A whisk or paddle will beat the dough up too much and shred the gluten strands as they try to form.
Clean Bowl: Dough should pull free from the mixer. Once the dough comes together and leaves the bowl looking clean, then your dough is ready!
How to know if the bread is fully cooked: To know if your bread is fully baked, use a food thermometer. A fully baked loaf will be about 190 degrees Fahrenheit. The top of the bread should be a light golden brown color.
Serrated Knife: A serrated bread knife is the BEST knife to perfectly slice your bread.
Storing Homemade Bread
Now that you successfully made bread with this beginner’s guide to baking bread, let’s store the leftovers! Here are my tips for storing bread on the counter, in the fridge, and in the freezer! Freeze an extra loaf or two for food storage.
At Room Temperature: Place the loaf of bread or sliced bread in a ziplock bag or airtight container. Make sure to seal it tightly, so air doesn’t get into the bag and dry it out. Keeping the bread unsliced until you are ready to eat is best. The bread should last about 5-7 days.
In the Refrigerator: Storing the bread in an airtight container in the fridge will last about 7-9 days.
In the Freezer: Bread freezes well, so I always make an extra loaf or two! Store it in an airtight container in the freezer for 2-3 months. Let it thaw overnight in the fridge before serving.
Bring out the chips and start dipping because this is the most addicting bean dip you will ever have! It’s creamy, cheesy, and loaded with tasty Mexican-inspired flavors. Garnish with toppings, and take this to your next gathering!
This appetizer will have you dipping all night long! If you love tasty appetizers, try this easy million dollar dip, my poolside dip, or stick with a classic 7-layer dip.
Bean Dip
This addicting bean dip will be your go-to staple for every party or gathering! It’s loaded with all your favorite Mexican-inspired dip flavors and you will devour every bite. It starts with canned refried beans but is taken up a level by all the yummy goodness you add to the beans. Triple the cheese flavor with sour cream, cream cheese, and shredded cheese! Then season with salsa and taco seasoning and you have an addicting bean dip that you can’t stop dipping into. Bake until the cheeses melt and enjoy all night long. I can’t wait for you to see why this bean dip is so addicting!
The cheese in this bean dip gets me every time! There’s just something about a creamy cheesy dip that keeps you coming back for more. Try more of my faves like this chili cheese dip, my jalapeno popper dip, or this crowd-pleasing Rotel dip.
Ingredients You’ll Need
Grab your bean dip ingredients at the grocery store and throw them together in no time at all! These are just some of our favorite ways of dipping. Our go-to is always with tortilla chips, but you can serve it with anything! The ways to enjoy this bean dip are endless!
Refried beans: Canned refried beans make this recipe simple and easy!
Sour cream: Creates a creamy base for the dip.
Cheddar cheese: Melty cheese in the dip is heaven!
Cream Cheese: Thicken the dip with the soft and creamy texture of cream cheese.
Salsa: Add more flavor and a little kick to the dip if you like it spicy.
Taco seasoning: Taco seasoning brings in so much bold flavor with this dip.
Tomatoes, Olives, and Cilantro: Garnish the top of your bean dip and enjoy!
Bean Dip Recipe
It only takes minutes to make this tried and true bean dip recipe! Simple ingredients for a simple dip. Bake until hot and bubbly and it’s ready to devour. This dip is perfect for parties, game days, or gatherings.
Preheat Oven: Preheat oven to 350 degrees Fahrenheit.
Mix the Bean Dip: In a large mixing bowl, combine refried beans, sour cream, 2 cups shredded cheese, cream cheese, salsa, and taco seasoning.
Spread Into Baking Dish or Skillet: Spread the mixture evenly in an 8×8-inch baking dish or skillet.
Top With Cheese and Bake: Top with the remaining 1 cup shredded cheese then bake for 20-25 minutes.
Garnish and Serve: Garnish with your favorite toppings if desired and serve with tortilla chips!
Combine the refried beans, sour cream, cream cheese, salsa, taco seasoning, and 2 cups of cheese.Spread the bean dip in a skillet of baking dish, top with remaining cheese, and bake.
Tips and Variations
I love changing up a dip if you need some extra ideas enhancing it or giving it a kick of heat. From making this to the slow cooker to adding in more toppings and flavors, I’m giving you all the tips!
Serving Ideas: Serve with Fritos, fresh cut veggies, on top of nachos, or slathered on tacos or burritos.
Cheese: Have fun with your cheese choice and add pepper jack or Colby jack shredded cheese to the dip mixture.
Add Protein: For a heartier dip, add cooked ground beef or shredded chicken to the bean dip mixture.
Add Heat: Like a little heat? Add jalapeños, red pepper flakes, or a dash of Cayenne pepper to make a spicy, but don’t make it too spicy for the kiddos.
Squeeze of Lime: Fresh lime juice is a great addition to refresh this dip.
Make Bean Dip in the Slow Cooker
You can make this in the slow cooker by adding everything together and cooking on low for 2 to 3 hours or until warm and your cheese is melted. Add extra cheese on top and serve.
Storing Bean Dip
We love to make our bean dip hot and right out of the oven but it warms up perfectly if you have leftovers. Follow these simple steps to enjoy bean dip for later!
In theRefrigerator: Once the bean dip cools completely then add to an airtight container. You can store it in the refrigerator for 2 to 3 days.
To Reheat: Reheat leftovers in the microwave for 2 to 3 minutes or on the stovetop, stirring occasionally. Once it is warm you are ready to serve!
Make in Advance: If you want to make the bean dip ahead of time but can’t bake it, prepare it and put it in the pan you plan to bake it in. Tightly cover with plastic wrap then refrigerate until ready to bake. This will last about 2 days in the refrigerator.
Bring out the chips and start dipping because this is the most addicting bean dip you will ever have! It's creamy, cheesy, and loaded with tasty Mexican-inspired flavors. Garnish with toppings, and take this to your next gathering!
Serve this fun and delicious cookie salad as a dessert or side dish! Everyone will love the sweet fluffy pudding base mixed with mandarin oranges, crushed pineapple, and fudge stripes cookies.
Cookies and salads seem contradictory to each other, but the combination of the two together is perfection in this cookie salad! You’ll love the fluffy pudding and juicy fruit before you even rave about the cookies pieces. The fudge stripes cookies add a sweet texture that takes this fruit salad to the next level! Everyone always questions this cookie salad recipe until they take their first bite. I can’t wait for you to try it!
This is the perfect side dish to bring to your next get-together! No summer barbecue is complete without a creamy, delicious salad. For even more potluck dishes be sure to try ambrosia salad, creamy pea salad, or pineapple fluff!
Ingredients Needed
You only need 6 ingredients to make this easy cookie salad! It’s a quick stop at the grocery store when you need a last-minute dessert or side dish. Follow the recipe card below for exact measurements.
Buttermilk: The buttermilk is a MUST in this recipe!
Instant Vanilla Pudding: Just the powder! It helps to thicken the salad.
Cool Whip: Adds sweetness and fluffiness.
Mandarin Oranges: Use canned mandarin oranges to add a sweet juicy texture.
Crushed Pineapple: Pineapple tidbits work too! Just be sure to drain them.
Fudge Stripe Cookies: Keebler fudge stripes cookies are the best part of this salad! You can chop or crumble the cookies. They also make mini fudge stripes cookies and those would be fun to add instead.
Cookie Salad Recipe
This recipe is incredibly easy and fast to prepare! You can even make it ahead of time and then add the cookies right before serving. It’s the perfect dessert salad for any party or potluck.
Mix the Buttermilk and Pudding Powder: In a large bowl, combine the buttermilk and instant vanilla pudding powder. Whisk until combined. The mixture will be thick.
Fold in the Cool Whip: Fold in the Cool Whip.
Add the Mandarin Oranges and Pineapple: Gently stir in the drained mandarin oranges and crushed pineapple.
Chill: Cover and refrigerate the cookie salad until ready to serve.
Fold in the Cookie Pieces: Right before serving, chop or crumble fudge stripes cookies then fold them into the pudding mixture.
Garnish and Serve: Garnish with additional cookie pieces on top if desired.
Whisk together the buttermilk and pudding powder.Fold in the cool-whip.Add the mandarin oranges and crushed pineapple. Cover and refrigerate until ready to serve.Fold in the cookie pieces right before serving.
No Buttermilk? No Problem!
Can’t find buttermilk or you just ran out of it? It’s easy to make right at home. Whenever you’re in a bind, here’s a recipe on how to make buttermilk. It’s super easy!
Tips and Variations
Cookie salad is fun to eat and customize just the way you like it! Follow my tips and ideas for switching up the flavors.
Buttermilk: Buttermilk is a key ingredient in this cookie salad! I’ve tried making it with heavy whipping cream and half-and-half, but it’s just not the same! The buttermilk adds a little tang to balance out the sweetness. It also helps create a perfect creamy texture.
Fruit: Switch up the fruit by adding pineapple tidbits, pineapple chunks, grapes, or banana slices.
Pudding Powder: This salad would be so tasty with banana instant pudding or cheesecake instant pudding. Have fun with the flavors!
Add-ins: Try adding mini marshmallows because the kids would love it!
Storing Leftover Cookie Salad
It’s best to serve this cookie salad right away, but it’s great to make ahead if you don’t add the cookies! The cookies can get soggy as it sits so keep that in mind.
In the Refrigerator: Place leftovers in an airtight container in the fridge for 2-3 days.
Make Ahead: If you plan on making it in advance then make the base and chill it in the refrigerator until ready to serve. Add the cookie pieces right before serving!
Serve this fun and delicious cookie salad as a dessert or side dish! Everyone will love the sweet fluffy pudding base mixed with mandarin oranges, crushed pineapple, and fudge stripes cookies.
