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  • Loaded Scalloped Potatoes

    Loaded Scalloped Potatoes

    Loaded scalloped potatoes are rich, creamy, and “loaded” with flavor! This recipe combines tender potatoes baked to perfection in a velvety sauce topped with crispy bacon, green onions, and melty cheese.

    Overhead shot of loaded scalloped potatoes in a baking dish.

    Reasons You’ll Love This Recipe

    • Easy to Make: The hardest part about this recipe is slicing up the potatoes and then waiting for them to finish cooking. Other than that, it’s a breeze!
    • Budget-Friendly: All of the ingredients you need to make this recipe are simple and won’t break the bank! You can serve it with my cast iron pork chops for a full meal!
    • Comfort Food: This recipe combines two comfort foods into one. The essence of the classic scalloped potato dish topped with loaded baked potato toppings.

    Ingredients Needed For Loaded Scalloped Potatoes

    These are a family staple in my home. My kids love them, so I make them as a side all the time. They go well with everything, and I usually have everything on hand. Scroll to the bottom of the post for exact measurements.

    • Russet Potatoes: I like using russet potatoes because they have the best tender texture and absorb flavors so well!
    • Salted Butter: Helps create the roux that thickens the sauce.
    • All Purpose Flour: Thickens the sauces.
    • Milk: Makes the sauce spreadable and absorb into the potatoes.
    • Sour Cream: Adds a nice tangy flavor and smooth, creamy texture.
    • Bacon Crumbles: The star of the show that makes these scalloped potatoes loaded with flavor.
    • Sliced Green Onions: Gives the dish the best sweet onion flavor that is the perfect contrast to the cheese and sour cream.
    • Cheddar Cheese: Perfectly melty and cheesy within the dish and on top.
    • Salt and Black Pepper: To taste.
    Overhead shot of labeled loaded scalloped potatoes ingredients.

    How to Make Loaded Scalloped Potatoes

    This is a simple recipe to follow. This is a great recipe to prep everything in advance and then throw it in the oven when you’re ready to eat. Follow the steps below.

    1. Prep: Preheat the oven to 325 degrees Fahrenheit. Spray a 2-quart casserole dish with pan spray and set aside. Peel and slice the potatoes thin, about ¼-inch thick, with either a mandoline or a sharp knife. Add the potato slices to a bowl of cold water and set aside.
    2. Whisk: In a small pan, melt the butter over medium heat and then whisk in the flour. Let this cook for 2-3 minutes before whisking in the milk and sour cream.
    3. Cook: Reduce the heat and cook for 8-10 minutes, whisking frequently until the sauce has thickened enough to coat the back of a spoon.
    4. Melt: Whisk in 2 cups of the cheddar cheese and cook over low heat until the cheese is fully melted.
    5. Stir: Add most of the bacon crumbles and green onions, reserving only enough of each to sprinkle over the top. Season with salt and pepper to taste.
    6. Dry: Drain the potatoes and dry them a bit with paper towels or a clean kitchen towel. Add the potatoes and the sauce to a large, clean bowl and toss until the potatoes are evenly coated.
    7. Arrange: Transfer the potato mixture to the baking dish, arranging them as necessary to ensure they sit in even layers.
    8. Bake: Top with the remaining 1 cup of cheddar cheese and the reserved bacon. Cover with foil and bake for 40 minutes. Uncover and bake for 25-30 minutes more until the potatoes are fork-tender and the top is starting to brown. Sprinkle with the reserved green onions before serving.
    Overhead shot of potato slices in a bowl of cold water.
    Overhead shot of butter and flour cooking in a pan on the stove.
    Angel shot of someone whisking the milk and sour cream into the roux.
    Angle shot of someone whisking the cheese into the sauce.
    Overhead shot of someone whisking in the bacon and green onions into the sauce.
    Overhead shot of the cheesy sauce poured over the sliced potatoes.
    Overhead shot of the potatoes and sauce spread into a baking dish.
    Overhead shot of cheese and bacon sprinkled over the top of the potatoes and sauce.

    Loaded Scalloped Potatoes Tips and Variations

    This is a great recipe for your gluten-free friends and family. You will just have to switch up the thickening agent from flour to cornstarch. Here are a few more ideas of how you can change things up to suit your tastes.

    • Potato Type: I prefer russet potatoes with this recipe, but you can use Yukon gold or red potatoes if you would like.
    • Patting Dry: You don’t HAVE to pat the potatoes dry before arranging them in the baking dish, but I found it helpful to avoid having too runny of a sauce.
    • Gluten-Free Option: You can make this a gluten-free recipe by omitting the flour completely. Instead of cooking the butter with the flour, skip the flour addition and move right to add in the milk and sour cream. Mix two tablespoons of cornstarch with three tablespoons of water to make a slurry, then whisk it into the milk mixture and continue with step 4, cooking until the sauce is thickened. Complete the loaded scalloped potatoes recipe as directed.
    • Cheese: Shred your own cheddar cheese! The pre-shredded cheese has a coating on it to prevent clumping, which also prevents it from melting smoothly. I also recommend using mild or medium cheddar since these melt better than sharp or extra sharp cheddar.
    • Precooked Bacon: Make things easier by using precooked bacon or bacon bits! You can cook your own and crumble it, but I find the precooked kind to be my favorite for recipes that call for cooked bacon.

    Angle shot of someone scooping out a serving of loaded scalloped potatoes.

    Make Ahead and Leftover Instructions

    • Leftovers: Store leftover loaded scalloped potatoes in an airtight container in the fridge for up to 5 days. Reheat individual portions in the microwave for a minute or so. Or cover the entire dish in foil and bake at 350 degrees Fahrenheit for 30-45 minutes until the center reaches 165 degrees Fahrenheit.
    • Make Ahead: You can assemble the scalloped potatoes in the baking dish the night before you plan to serve it. Cover tightly with plastic wrap or foil and store in the fridge. When you are ready to bake, replace the plastic wrap with foil and bake as directed. Add about 20 minutes to the baking time before removing the foil and baking uncovered for the suggested length of time.

    Overhead shot of plated loaded scalloped potatoes.

    Delicious Loaded Potato-Inspired Recipes

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    Loaded Scalloped Potatoes

    Loaded scalloped potatoes are rich, creamy, and "loaded" with flavor! This recipe combines tender potatoes baked to perfection in a velvety sauce topped with crispy bacon, green onions, and melty cheese.
    Course Side Dish
    Cuisine American
    Keyword bacon cheddar scalloped potatoes, Loaded Potatoes Au Gratin, Loaded Scalloped Potatoes, Loaded Scalloped Potatoes Recipe
    Prep Time 35 minutes
    Cook Time 1 hour
    Total Time 1 hour 35 minutes
    Servings 8 servings
    Calories 535kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Preheat the oven to 325 degrees Fahrenheit. Spray a 2-quart casserole dish with pan spray and set aside.
    • Peel and slice the potatoes thin, about ¼-inch thick, with either a mandoline or a sharp knife. Add the potatoes to a bowl of cold water and set aside.
    • In a small pan, melt the butter over medium heat and then whisk in the flour. Let this cook for 2-3 minutes before whisking in the milk and sour cream.
    • Reduce the heat and cook for 8-10 minutes, whisking frequently, until the sauce has thickened enough to coat the back of a spoon.
    • Whisk in 2 cups of the cheddar cheese and cook over low heat until the cheese is fully melted. Add most of the bacon crumbles and green onions, reserving only enough of each to sprinkle over the top. Season with salt and pepper to taste.
    • Drain the potatoes and dry them a bit with paper towels or a clean kitchen towel. Add the potatoes and sauce to a large, clean bowl and toss until the potatoes are evenly coated.
    • Transfer the potato mixture to the baking dish, arranging them as necessary to ensure they sit in even layers. Top with the remaining 1 cup of cheddar cheese and the reserved bacon.
    • Cover with foil and bake for 40 minutes. Uncover and bake for 25-30 minutes more until the potatoes are fork-tender and the top is starting to brown. Sprinkle with the reserved green onions before serving.

    Nutrition

    Calories: 535kcal | Carbohydrates: 36g | Protein: 22g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 84mg | Sodium: 759mg | Potassium: 659mg | Fiber: 4g | Sugar: 4g | Vitamin A: 929IU | Vitamin C: 8mg | Calcium: 427mg | Iron: 2mg
  • Crockpot Mississippi Meatballs

    Crockpot Mississippi Meatballs

    Crockpot Mississippi meatballs make the best little appetizer or side dish. The flavorful pepperoncini peppers mixed with the au jus and ranch seasoning packets with delectable butter make the most amazing sauce, and the tender meatballs perfectly soak that up.

    Overhead shot of crockpot Mississippi meatballs .

    Reasons You’ll Love This Recipe

    • Easy to Make: This is a great recipe to make when you need a fun, delicious appetizer. Just throw everything in the crockpot, step back, and let the slow cooker do the work for you!
    • Flavor: I love the combination of the ranch and au jus packets with the pepperoncini. Try it in this Mississippi pot roast and my Mississippi chicken.
    • Game Day: These little balls of flavor are perfect to serve for the next big game, family get together, or potluck!

    Ingredients for Crockpot Mississippi Meatballs

    You only need to pick up a few ingredients for this tasty little appetizer. If you already have these items, you will be amazed at how quickly they come together. Scroll to the bottom of the post for exact measurements.

    • Frozen Meatballs: The easiest way is to use store bought frozen meatballs. You can make your own homemade meatballs and use whatever kind of meat you prefer. I enjoy beef with this recipe.
    • Packet of Au Jus Gravy Mix: Adds a bold beef flavor that enhances the meatballs.
    • Ranch Seasoning Mix: Provides lots of herbal flavor. You can make your own ranch dressing mix.
    • Jar Sliced Pepperoncini Peppers: Give the dish a little bit of heat. Not spicy, just a kick of flavor.
    • Water: Creates the base for the sauce.
    • Butter: Adds a rich depth of flavor to the sauce.
    Overhead shot of labeled ingredients.

    How to Make Crockpot Mississippi Meatballs

    You will love how quickly you can get everything into the crockpot, set it, and forget it! The nice thing is that the meat is already cooked. You’re basically just warming everything up together and creating a beautiful flavor pallet.

    1. Add: Place the frozen meatballs in the bottom of a crockpot, then sprinkle the au jus gravy mix and the ranch mix over the meatballs.
    2. Combine: Next, you’ll pour the pepperoncini peppers into the pot, then add the pepperoncini juice and water over the meatballs and seasonings.
    3. Cook: Place the diced butter over the contents of the crockpot, then cover and cook on LOW for 3-4 hours. Stir the meatballs every 30 minutes or so to keep them from burning. When the crockpot Mississippi meatballs are heated through, serve them on their own or over potatoes.
    Angle shot of frozen meatballs with seasoning packets sprinkled over the top in a crockpot.
    Angle shot of pepperoncini peppers, juice, and water poured over the seasoned meatballs in the crock pot.
    Angle shot cubed butter on tope of the peppers and seasoned meatballs.

    Mississippi Meatball Tips and Variations

    Making crockpot Mississippi meatballs will become your new favorite. Here are some tips and ideas to help you make them just how you like.

    • Too Spicy? If you want to reduce the heat of these meatballs, replace the pepperoncini juice with water. 
    • Meatballs: You can use frozen or freshly made meatballs for this recipe. I recommend cooking the meatballs first in an oven or skillet until mostly cooked through before adding them to the crockpot so they keep their shape. 
    • Stovetop Instructions: This recipe can be made on the stove; simply place all the ingredients in a large pot, and then cook them over medium heat.. Cook the meatballs and gravy, stirring occasionally, until the meatballs are heated through.
    • Make it Thicker: Make a slurry of 2 tablespoons cornstarch and 2 tablespoons water, then whisk the slurry into the sauce after the meatballs finish cooking.

    Close up shot of crockpot Mississippi meatballs in a wooden serving spoon.

    How to Properly Store Leftover Meatballs

    These crockpot Mississippi meatballs are even better the next day. Here is how to properly store them so you can enjoy them through the week.

    • Refrigerator: Store the leftovers in an airtight container in the fridge for up to 4 days. 
    • Freezer: Store in the freezer for up to 2 months. You can reheat the frozen leftovers in a crockpot on LOW for 2-3 hours until thawed and heated through.

    Close up shot of a gold fork with a crockpot Mississippi meatball skewered on the end.

    More Easy Meatball Recipes To Try

    If you’re like me, then I know you love a good meatball recipe. I love how easy they are to eat and dish up to a crowd. Here are a few of my favorite recipes.

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    Crockpot Mississippi Meatballs

    Crockpot Mississippi meatballs make the best little appetizer or side dish. The flavorful pepperoncini mixed with the au jus and ranch seasoning packets with delectable butter makes the most amazing sauce. It's perfectly soaked up by the tender meatballs.
    Course Main Course
    Cuisine American
    Keyword crock pot mississippi meatballs, crockpot mississippi meatballs, mississippi meatballs, slow cooker mississippi meatballs
    Prep Time 10 minutes
    Cook Time 3 hours
    Total Time 3 hours 10 minutes
    Servings 4 people
    Calories 205kcal
    Author Alyssa Rivers

    Equipment

    • crockpot

    Ingredients

    • 1 (26-ounce) bag frozen meatballs
    • 1 packet au jus gravy mix
    • 1 packet ranch seasoning
    • 1 16-ounce jar sliced pepperoncini peppers
    • ½ cup water
    • ½ cup butter, diced

    Instructions

    • Place the frozen meatballs in the bottom of a crockpot. Sprinkle the au jus gravy mix and the ranch mix over the meatballs.
    • Pour the pepperoncini peppers, their juice, and the water over the meatballs and seasonings.
    • Place the diced butter over the contents of the crockpot. Cover and cook on LOW for 3-4 hours. Stir the meatballs every 30 minutes or so to keep them from burning.
    • When the meatballs are heated through, serve them on their own or over potatoes.

    Nutrition

    Calories: 205kcal | Carbohydrates: 0.3g | Protein: 0.3g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 204mg | Potassium: 14mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 718IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 0.02mg
  • Queso Fundido

    Queso Fundido

    Queso Fundido is a delicious cheesy appetizer with a kick of heat from the Mexican chorizo. It’s loaded with buttery, melty cheeses and covered in spicy chorizo sausage.

    Close up shot of someone pulling up some queso fundido in a corn tortilla.

    Reasons You’ll Love This Recipe

    • Easy to Make: You can literally whip this up in no time! Bake the cheese until it is melty, then add the chorizo and top with whatever you like!
    • Customizable: Switch up the type of chorizo and even cheese to make this yummy dip the way you like!
    • Versatile: This is the perfect snack for the next big game, Cinco de Mayo party, or movie night. Serve it with my 7-layer dip, guacamole, and amazing Mexican corn salad.

    Ingredients Needed for Queso Fundido

    The ingredients list is short and to the point! Grab yourself some Mexican cheeses and chorizo, and you’re ready to go! You can find the cheese in the Mexican section of the dairy aisle in most grocery stores. Scroll to the bottom of the post for exact measurements.

    • Shredded Chihuahua Cheese: Adds buttery flavor and a smooth, creamy, melty texture.
    • Shredded Oaxaca Cheese: Gives the dip its iconic melty texture! The slightly milky flavor balances out the other ingredients.
    • Cooked Chorizo: Adds a nice meaty pork texture and spicy flavor.
    • Corn Tortillas: Provides the perfect vehicle to scoop the melty, cheesy goodness and get it in your mouth!
    Overhead shot of labeled ingredients.

    How to Make Queso Fundido With Chorizo

    You will be amazed at how easy this recipe is. You just heat the cheese in your oven, let it get all golden and bubbly, throw on the chorizo, and it’s ready to devour! Serve it with some of my flour or corn tortillas!

    1. Bake: Preheat the oven to 350 degrees Fahrenheit. Butter or spray the inside of a medium sized oven safe skillet with pan spray. Add the cheese to the skillet and bake in the oven for 10-15 minutes or until the cheese is fully melted and bubbling around the edges.
    2. Serve: Top with cooked chorizo and the toppings of your choice. Serve hot with corn or flour tortillas. If desired, toast them over an open burner for about 15 seconds on either side until very lightly charred.
    Overhead shot of cheese in a skillet.
    Angle shot of a corn tortilla straight on a gas burner.

    Queso Fundido Tips and Variations

    I love this recipe for so many reasons and one of them is how easy it is to change and make it with what you have and what you like. Here are a few ideas to get your started.

    • Cheese: The best cheeses to use for queso fundido are Chihuahua cheese and Oaxaca cheese. They melt so perfectly and, most importantly, are incredibly stretchy! You can also use queso asadero, Monterey jack, or a Mexican cheese blend.
    • Chorizo: You can add the chorizo on top after the cheese has melted. Or you can layer it on the bottom and the top before placing the skillet in the oven.
    • Additions: You can cook up some onions and peppers in the skillet before adding the cheese, then put it in the oven to melt it.
    • Serve With: Traditionally, people serve queso fundido with warm tortillas to create a taco like dish. You can serve it with tortilla chips instead if you would like!
    • Amount of Cheese: The amount of cheese and chorizo in the recipe is easy to change. Whether to suit your personal preferences or to match the size of your skillet. Use the chorizo you prefer, and then add an even mixture of Chihuahua and Oaxaca cheeses to the skillet. Scale it up or down depending on your needs.
    • Topping: You can add chopped onions, fresh cilantro, pico de Gallo, hot salsa, avocado, poblanos, tomatoes, sour cream, or lime juice. Queso fundido is packed with flavor, so feel free to leave them off completely.

    Overhead shot of queso fundido in a skillet.

    Leftover Suggestion

    This dish is made of melted cheese, so I don’t recommend preparing it ahead of time or saving it for later. It’s the best while it’s still hot and melty!

    Angle shot of stretchy queso fundido.

    More Queso-Inspired Appetizers to Try

    I am in love with dips, and if they involve cheese, I am all over it! If you are like me and love delicious cheesy dips, check out these recipes below!

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    Queso Fundido

    Queso Fundido is a delicious cheesy appetizer with a kick from the Mexican chorizo. It's loaded with buttery, melty cheeses and covered in spicy chorizo sausage.
    Course Appetizer
    Cuisine Mexican, Mexican American
    Keyword Chorizo Fundido, Queso Fundido, Queso fundido con chorizo
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Servings 8 servings
    Calories 381kcal
    Author Alyssa Rivers

    Ingredients

    • 3 cups shredded Chihuahua cheese
    • 3 cups shredded Oaxaca cheese
    • 9 ounces cooked chorizo
    • corn tortillas

    Instructions

    • Preheat the oven to 350 degrees Fahrenheit. Butter or spray the inside of a medium-sized oven-safe skillet with pan spray.
    • Add the Chihuahua and Oaxaca cheeses to the skillet and bake for 10-15 minutes, until all the cheese is fully melted and bubbling around the edges.
    • Top with cooked chorizo and the toppings of your choice. Serve hot with corn or flour tortillas. If desired, toast the tortillas over an open burner for about 15 seconds on either side until very lightly charred.

    Nutrition

    Calories: 381kcal | Carbohydrates: 2g | Protein: 24g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 91mg | Sodium: 745mg | Potassium: 66mg | Sugar: 1g | Vitamin A: 781IU | Calcium: 528mg | Iron: 1mg
  • Garlic Butter Pasta

    Garlic Butter Pasta

    Garlic butter pasta is a quick and simple dish yet packed with flavor. Angel hair pasta is bathed in a buttery garlic sauce and topped with Italian seasoning. It’s great to feed the kids or serve as a side dish.

    Overhead shot of plated garlic butter pasta.

    Reasons You’ll Love This Recipe

    • Easy to Make: This recipe is so simple and can be ready in less than 30 minutes. It’s a great recipe to teach your kids, and they will also love it!
    • Flavorful: Garlic and butter are a match made in flavor heaven! I can’t get enough! These noodles are also cooked in chicken broth which adds the best flavor!
    • Budget-Friendly: I’m always looking for ways to feed my family cheaply. This recipe is great for that, and here are some other budget-friendly recipes to try: beefaroni, chicken and noodles, and pita pizza.

    Ingredients Needed for Garlic Butter Pasta

    There are only a few simple ingredients that go into this recipe, and you probably already have them in your kitchen. For exact measurements, look for the recipe card at the bottom of the post.

    • Angel Hair Pasta: I like angel hair the best, but feel free to use whatever you have.
    • Chicken Broth: The noodles are cooked in chicken broth, making them extra flavorful.
    • Unsalted Butter: We will be adding seasoning and salt and pepper so I like to use unsalted butter to control the amount of sodium.
    • Garlic Cloves: For me, the more, the merrier! This recipe is oozing with garlic goodness!
    • Italian Seasoning: You can use store-bought or make your own with my homemade Italian seasoning recipe.
    • Salt and Black Pepper: Helps enhance all the other flavors in the dish.
    Overhead shot of labeled ingredients.

    How to Make Garlic Butter Pasta

    This garlic butter pasta recipe couldn’t be easier. It’s so simple but tastes so good! All the decadent butter and garlic are the perfect paring with angel hair pasta. Whip this up for your kids on a busy weeknight.

    1. Pasta: Cook the pasta according to the package instructions in the chicken broth until it is al dente. Don’t overcook the pasta; it will finish in the sauce. Drain the pasta, reserve ¼ cup of the broth, and set the pasta aside.
    2. Butter & Garlic: Melt the butter over medium-high heat in the same pot. Add the minced garlic and cook for a minute or until it’s fragrant.
    3. Garlic Butter Sauce: Whisk in the reserved broth, along with Italian seasoning, salt, and pepper. Add the cooked noodles to the sauce, stir, and cook to fully incorporate.
    4. Combine: Cook the pasta in the sauce, stirring continually, until the noodles absorb the liquid and the sauce has thickened a bit, about 3 minutes. Remove the pot from heat and serve the pasta fresh.
    Overhead shot of pasta noodles boiling in a pot.
    Overhead shot of melted butter with garlic in a pot.
    Angle shot of the butter and garlic with Italian seasoning mixed in.
    Angle shot of noodles mixed in with the butter garlic and seasoning.

    Garlic Butter Pasta Tips and Variations

    This recipe is foolproof, but I wanted to give you some ideas of how you can change it up to suit your tastes. You can really get creative with this one, here are so ideas to get you started.

    • Pasta Water: Use pasta water in the sauce because the starch from cooking the pasta helps fully emulsify it with the melted butter, creating a creamy texture. Using regular water will cause the sauce to separate.
    • Salt and Pepper: Season this pasta to your liking, I suggest only ½ teaspoon salt and pepper but you can season it as much as you want. 
    • Pasta: I like angel hair pasta for this recipe, but you can use whatever you have. Try regular spaghetti, gluten-free pasta or linguine noodles.
    • Protein: If you’re like me, then you’re always looking for ways to get more protein in your diet. Just toss in a few shrimps or some leftover chicken.
    • Toppings: You can top with some parmesan cheese, lemon, chopped parsley, or any fresh herbs. Spice it up with some red pepper flakes.

    Overhead shot of garlic butter pasta in a pot with wooden slotted spoon.

    Leftovers

    • Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
    • Freezer: Freeze in an airtight container for up to 2 months.

    Close up shot of plated garlic butter pasta.

    More Garlic Pasta Dishes to Try

    Print

    Garlic Butter Pasta

    Garlic butter pasta is a quick and simple dish yet packed with flavor. Angel hair pasta is bathed in a buttery garlic sauce and topped with Italian seasoning.
    Course Side Dish
    Cuisine American
    Keyword butter pasta, garlic butter pasta, garlic pasta
    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Servings 4 people
    Calories 280kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Cook the pasta according to the package directions in the chicken broth until it is al dente, don’t overcook the pasta it will finish in the sauce.
    • Drain the pasta, reserve ¼ cup of the broth, and set the pasta aside.
    • In the same pot melt the butter over medium-high heat. Add the minced garlic and cook for a minute or until it’s fragrant.
    • Whisk in the reserved broth, Italian seasoning, salt, and pepper. Add the cooked noodles to the sauce, stir, and cook to fully incorporate.
    • Cook the pasta in the sauce, stirring continually, until the noodles absorb the liquid and the sauce has thickened a bit, about 3 minutes.
    • Remove the pot from heat and serve the pasta fresh.

    Nutrition

    Calories: 280kcal | Carbohydrates: 45g | Protein: 9g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 1167mg | Potassium: 189mg | Fiber: 2g | Sugar: 3g | Vitamin A: 190IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg
  • Garlic Fried Rice (Sinangag)

    Garlic Fried Rice (Sinangag)

    Garlic fried rice is one of the most common Filipino rice dishes. It combines leftover rice with crispy fried garlic, all tossed together with seasonings to create something simple that is incredibly flavorful!

    Overhead shot of plated garlic fried rice.

    Reasons You’ll Love This Recipe

    • Easy to Make: This delicious side dish only takes about 15 minutes to make. Crisp up minced garlic, toss in your leftover rice, add some seasonings, and it’s ready!
    • Flavorful: There is just something so satisfyingly good about simple ingredients. They are seriously the best!
    • Versatile: Garlic fried rice pairs well with almost everything. I love making it with my jalapeño chicken, Beijing beef, or cashew chicken.

    Ingredients You Need To Make Filipino Fried Garlic Rice

    This recipe only uses a few simple ingredients you already have at home. Not sure what to do with leftover rice? This recipe is all you need! It’s the perfect side to any meal. Scroll to the bottom of the post for exact measurements.

    • Garlic Cloves: The star of the dish! Fresh is best, but you can use pre-minced if that’s what you have on hand.
    • Vegetable Oil: Helps fry and crisp up the garlic and adds moisture back into the rice.
    • Cooked Rice: You can make rice for this recipe, but leftovers really work best because they aren’t sticky.
    • Onion Powder: Adds a nice savory flavor that complements the garlic.
    • Salt and Pepper: Enhance the flavors in the dish.
    • Green Onions: For garnish and a pop of color.

    How to Make Garlic Fried Rice

    Collect your ingredients, heat your pan up, and let the magic begin. You will love how quickly and easily you can make this delicious side dish. Your kids will love it and might just eat it instead of your main dish!

    1. Add: In a large wok or non-stick pan, add the oil and heat over medium-high heat, then add the minced garlic.
    2. Crisp: Stir and cook for 2-3 minutes until golden brown and crispy.
    3. Stir: Add in the cooked and cooled rice, then stir the rice into the oil and garlic.
    4. Cook and Serve: Season with onion powder, salt, and pepper. Cook for 2-3 minutes allowing the rice to get crispy. Stir the rice and continue to cook for about 5 minutes to achieve a fried rice texture. Garnish with sliced green onion and serve warm.
    Angle shot of minced garlic added to oil in a wok.
    Angle shot of fried garlic, slightly brown.
    Angle shot of rice added to the pan.
    Overhead shot of seasonings added to the rice in the pan.

    Garlic Fried Rice Tips and Variations

    Whether you prefer a simple, classic version or want to add in vegetables, proteins, or sauces, there’s a way to tailor the dish to your taste.

    • Garlic: Fresh is a MUST! Chop or mince the garlic to your desired size. I like bigger pieces for lots of garlic crunch! Be careful not to burn the garlic.
    • Rice: The key to fried rice is to use cooked and cooled rice! Leftover or day-old rice helps keep your fried rice from being mushy.
    • Butter: Add flavor and use butter instead of oil. Sometimes I use half butter and half oil and it’s delicious!
    • Add Eggs: Scramble eggs into the rice for added protein! Filipino garlic fried rice doesn’t traditionally have eggs, but feel free to add eggs like my easy fried rice recipe.
    • Season with Soy Sauce: Add one tablespoon of soy sauce to add umami flavor!

    Overhead shot of garlic fried rice in a walk with two wooden spoons.

    Storing and Reheating Leftovers

    Garlic fried rice is delicious for breakfast, lunch, and dinner! It’s traditionally served in the Philippines for breakfast with an egg on top. Save this rice for breakfast and try it out.

    • In the Refrigerator: Transfer to an airtight container and store in the fridge for up to 4 days.
    • To Reheat: Reheat individual portions of rice in the microwave at 1-minute intervals. Stirring in between should do the trick! Add a splash of soy sauce if you want to add extra moisture and flavor.

    Close up shot of garlic fried rice on a wooden serving spoon.

    More Fried Rice Recipes to Try

    If you have leftover rice and are looking for ways to use it, then you’ve come to the right place. Here are some great rice recipes I am sure you’ll love.

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    Filipino Garlic Fried Rice

    Garlic fried rice is one of the most common Filipino rice dishes. It combines leftover rice with crispy fried garlic, all tossed together with seasonings to create something simple yet incredibly flavorful!
    Course Side Dish
    Cuisine Filipino
    Keyword easy garlic fried rice, filipino garlic fried rice, sinangag
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Servings 6 people
    Calories 204kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • In a large wok or non-stick pan, add the oil and heat over medium-high heat. Add the minced garlic.
    • Stir and cook for 2-3 minutes until golden brown and crispy.
    • Add in the cooked and cooled rice. Stir the rice into the oil and garlic.
    • Season with onion powder, salt, and pepper. Cook for 2-3 minutes allowing the rice to get crispy. Stir the rice and continue to cook for about 5 minutes to achieve a fried rice texture.
    • Garnish with sliced green onion and serve warm.

    Nutrition

    Calories: 204kcal | Carbohydrates: 31g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Sodium: 196mg | Potassium: 61mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 21IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 0.3mg
  • Smashed Brussels Sprouts

    Smashed Brussels Sprouts

    Irresistibly crispy Smashed Brussels Sprouts are simple to make, loaded with delicious flavor, and have the best crunchy texture. These pair well with almost any protein and will definitely upgrade your side dish game!

    Angle shot of a wooden spatula holding up a few smashed Brussels sprouts out of the pan.

    Reasons You’ll Love This Recipe

    • Nutrient-Rich Side: Smashed Brussels sprouts taste wonderful and are loaded with vitamins and fiber. You’ll want to make these on the regular!
    • Simple: You only need four ingredients and 20 minutes of prep time to have a healthy snack or side dish to go with creamy Tuscan garlic chicken, grilled tri-tip, or any main dish you can think of!
    • Delicious Flavor and Texture: These are not only flavorful, but they also have an amazing crunchy texture. Even kids gobble these up!

    Crispy Smashed Brussels Sprouts

    Smashed Brussels sprouts are a spin-off the very popular and very delicious smashed potatoes recipe. They’re just as easy to make and are the perfect side dish or appetizer. I might even like these more than smashed potatoes because they are addictively crispy and caramelized around the edges. So addictive, in fact, I sometimes can’t stop myself from eating them straight off the pan!

    Crispy Brussels Sprouts Ingredients

    You won’t believe that just four simple ingredients can bring so much flavor! The whole smashing method takes this green vegetable to the next level. The exact measurements of the ingredients are in the recipe card at the bottom of the page.

    • Brussels Sprouts: This recipe uses about one pound of cleaned and trimmed whole Brussels sprouts.
    • Olive Oil: This recipe uses a generous amount of olive oil to cook the Brussels. This will help them to become crispy and keep them from burning.
    • Salt and Black Pepper: All you need is a simple seasoning of flakey salt and black pepper.
    Overhead shot of labeled ingredients.

    How to Make Smashed Brussels Sprouts

    These smashed Brussels sprouts are a unique side dish that everyone will love! They’re so good that your family will be swiping them from the sheet pan before you can get them to the table!

    1. Boil: Preheat the oven to 425 degrees Fahrenheit and bring a large pot of salted water to a rolling boil over high heat. Par-cook the Brussels sprouts by adding them to the water and boil for 15-18 minutes. Strain the Brussels sprouts from the water and drain them in the colander for 5-10 minutes.
    2. Season: Spread the Brussels sprouts out in a single layer on a large baking sheet, then drizzle with olive oil. Sprinkle with a couple of generous pinches of flakey salt and freshly ground black pepper. Toss until all the Brussels sprouts are evenly coated.
    3. Smash and Roast: Use a flat-bottomed glass or measuring cup to smash each tender Brussels sprout flat against the baking sheet. Bake the Brussels sprouts for 10-15 minutes. Once the underside is crispy, flip them all over and roast for another 10-15 minutes until both sides are crisp.
    Overhead shot of Brussels sprouts being boiled in water.
    Overhead shot of boiled Brussels sprouts on a baking sheet drizzled with oil and sprinkled with salt and pepper.
    Angle shot of someone smashing boiled, oiled, and seasoned Brussels sprouts.

    Tips and Variations for the Best Brussels Sprouts

    This Brussels sprouts recipe could not be any easier! However, here are a few tips and variations so your family will go crazy over these every time you make them.

    • Brussels Sprouts Size: If your Brussels sprouts are extra large, you can cut them in half instead of roasting them whole. Smash them with the cut side down on the baking sheet. 
    • Drying the Sprouts: It can help to pat each Brussels sprout dry with a clean kitchen towel or paper towel. The more water that is left on them, the longer they will have to roast before they become crispy. Patting them dry helps remove the extra moisture before roasting.
    • Add Seasonings: I like these with just salt, pepper, and olive oil, but you can add a little more flavor by adding ¼ teaspoon of garlic powder, Italian seasoning, or crushed red pepper to the Brussels sprouts before you toss them. You could even add a squeeze of fresh lemon juice over the top when they come out of the oven. 
    • Make Them Cheesy: For a little extra flare, add ¼-⅓ cups of finely grated parmesan cheese to the tops of the Brussels sprouts about 5 minutes before they are done cooking. 
    • Best Freshly Cooked: Avoid cooking these too far ahead of when you plan to serve them. The longer they sit, the more crispiness they will lose! They are best fresh out of the oven.

    Overhead shot of smashed Brussels sprouts on a plate with a wooden serving spoon.

    Storing Leftover Smashed Brussels Sprouts

    • Make-Ahead Option: You can par-cook the Brussels sprouts in advance to save on prep time. Once they finish boiling, transfer them to a bowl of ice water to stop the cooking. Store them in an airtight container lined with 2-3 paper towels to absorb the excess water. When you are ready to finish them, continue as directed in the recipe card. 
    • In the Refrigerator: Cooked smashed Brussels sprouts can be stored in an airtight container for up to 4 days.
    • To Reheat: You can reheat them in a 350-degree Fahrenheit oven for 5 minutes or in an air fryer at 350 degrees Fahrenheit for 2-3 minutes.

    Overhead shot of roasted smashed Brussels sprouts on a baking sheet.

    More Delicious Sides

    A delicious side dish recipe is the perfect way to complete a meal and really take it to the next level! I have so many wonderful sides that you’ll want to try. You can find all of my side dish recipes here. Below are some favs that I make for my family on repeat!

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    Smashed Brussels Sprouts

    Irresistibly crispy Smashed Brussels Sprouts are simple to make, loaded with delicious flavor, and have the best crunchy texture. These pair well with almost any protein and will definitely upgrade your side dish game!
    Course Side Dish
    Cuisine American
    Keyword brussels sprouts, garlic parmesan roasted brussel sprouts, parmesan roasted brussels sprouts, Smashed Brussels Sprouts
    Prep Time 20 minutes
    Cook Time 50 minutes
    Total Time 1 hour 10 minutes
    Servings 4 servings
    Calories 168kcal
    Author Alyssa Rivers

    Ingredients

    • 1 pound cleaned and trimmed whole Brussels sprouts
    • ¼ cup olive oil
    • flakey salt, to taste
    • black pepper, to taste

    Instructions

    • Preheat the oven to 425 degrees Fahrenheit and bring a large pot of salted water to a rolling boil over high heat.
    • Par-cook the Brussels sprouts by adding them to the water and boil for 15-18 minutes. Strain the Brussels sprouts from the water and drain them in the colander for 5-10 minutes.
    • Spread the brussel sprouts out in a single layer on a large baking sheet and drizzle with olive oil and sprinkle with a couple generous pinches of flakey salt and freshly ground black pepper. Toss until all the Brussels sprouts are evenly coated.
    • Use a flat-bottomed glass or measuring cup to smash each Brussels sprout flat against the baking sheet.
    • Roast the Brussels sprouts for 10-15 minutes. Once the underside is crispy, flip them all over and roast for another 10-15 minutes until both sides are crisp. Serve immediately.

    Nutrition

    Calories: 168kcal | Carbohydrates: 10g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 29mg | Potassium: 441mg | Fiber: 4g | Sugar: 2g | Vitamin A: 855IU | Vitamin C: 96mg | Calcium: 48mg | Iron: 2mg
  • Garlic Butter Rice

    Garlic Butter Rice

    Garlic Butter Rice is the perfect side dish for dinner! A simple mix of butter, sautéed onion, garlic, and chicken broth gives this rice tons of great flavor. It’s easy to make and tastes amazing!

    Overhead shot of a bowl of garlic butter rice with a spoon in it.

    Reasons You’ll Love This Recipe

    • Super Flavorful! This garlic butter rice is simple yet loaded with flavor! It will elevate any meal to the next level. Your entire family will love it!
    • Quick and Easy: Only 10 minutes of prep time is all you need, and then it’s totally hands-off! You can work on the main dish while it’s cooking! 
    • Versatile: You can serve this rice as-is or add additional ingredients to make it more of a pilaf. The flavors are mild enough to pair with a variety of different mains.

    What is Garlic Butter Rice?

    This delicious garlic butter rice combines long-grain white rice, butter, garlic, onion, and chicken broth. It’s hassle-free to make and can be simmering while you work on the main dish.

    One of the best parts of this recipe is that it’s versatile enough to be served alongside a variety of different mains! Whether you’re serving your family dinner or hosting a large gathering, this garlic butter rice is always a winner. We love it with air fryer steak, crispy parmesan garlic chicken, and this grilled tilapia!

    Ingredients You’ll Need

    All you need to whip up this delicious garlic butter rice is a handful of simple ingredients. Its light, savory flavor perfectly complements any main course without stealing the show. Scroll to the recipe card at the bottom of the post for exact measurements.

    • Butter: The star of this rice for adding creaminess and richness!
    • Yellow Onion and Garlic: Infuses the rice with the most wonderful savory flavor.
    • Chicken Broth: Adds moisture and delicious flavor to the rice as it cooks. Substitute with vegetable broth to keep this dish vegetarian.
    • Rice: Dry long-grain white rice turns out perfectly fluffy and tender. You could use basmati rice or jasmine rice as a substitute.
    • Salt & Pepper: To taste!
    • Herbs: Garnish with fresh parsley for a pop of color.
    Overhead shot of labeled ingredients.

    How to Make Garlic Butter Rice

    This is one of those easy recipes that’s good to have in your back pocket when you need a quick side that everyone loves. You’ll be making it on repeat! It’s hands-off and can be ready to serve in less than 30 minutes.

    1. Melt Butter: Melt one tablespoon of butter in a large saucepan over medium heat. Add yellow onion and sauté until tender, about 3 minutes.
    2. Sauté: Add the minced garlic and sauté until fragrant, about 30 seconds to 1 minute.
    3. Add Broth: Pour in the chicken broth and season with salt and pepper to taste. Bring the mixture to a boil.
    4. Simmer: Add the rice and stir once. Cover with a lid then reduce the heat to low. Simmer until the liquid is absorbed, about 18-20 minutes.
    5. Let Rest: Remove from heat and let the rice rest for 5-10 minutes. 
    6. Add More Butter and Fluff: Add the remaining two tablespoons of butter, then fluff the rice with a fork. Garnish with fresh parsley and enjoy!
    Overhead shot of melted butter and onions in a pot on the stove.
    Overhead host of butter and onion mixture with garlic on top.
    Overhead shot of someone pouring chicken broth into the onion, butter and garlic mixture.
    Overhead shot of someone pouring rice into the broth, butter, onion and garlic mixture in the pot.

    Tips for Making Garlic Butter Rice

    Here are some simple tips for the best garlic butter rice!

    • Garlic: This rice recipe calls for 4 garlic cloves, but feel free to use more if you LOVE garlic flavor! Or use 1 teaspoon garlic powder in place of the cloves if you prefer.
    • Rice: Rinse and strain your rice before cooking it. This makes it extra fluffy when it’s cooked. No one wants sticky or mushy rice! Long-grain rice is best for this recipe. Try using Jasmine, basmati, or whole-wheat rice. Just remember that the cooking time for whole-wheat rice is longer.
    • Salt: The amount of salt in this recipe is a personal preference. It also depends on the chicken broth that you use. If it’s low-sodium, you will want to add more salt to flavor the rice.
    • Chicken Broth: Use low-sodium if you prefer! Chicken bouillon packs more flavor if you want to use that instead of the broth.

    Overhead shot of garlic butter rice in a pot with wooden spoon, garnished with parsley.

    Storing Leftover Rice

    Leftover garlic butter rice is delicious! Here is how to store it so it stays fresh:

    • In the Refrigerator: Let the rice cool to room temperature, then store it in an airtight container in your fridge. Leftover rice will last about 3-4 days. 
    • To Reheat: Reheat in the microwave until warmed through. Add a splash of chicken broth before rewarming to add moisture.

    Angle shot of a plated bowl of garlic butter rice with a bite of rice on a spoon.

    More delicious rice recipes

    A tasty rice dish can complement a variety of meals. Whether you’re serving tacos or fish, I have a rice recipe for you! Here are a few of our family favorites for you to try!

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    Garlic Butter Rice

    Garlic Butter Rice is the perfect side dish for dinner! A simple mix of butter, sautéed onion, garlic, and chicken broth gives this rice tons of great flavor. It's easy to make and tastes amazing!
    Course Side Dish
    Keyword garlic butter rice
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings 6 people
    Calories 289kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Melt one tablespoon of butter in a large saucepan over medium heat. Add yellow onion and sauté until tender, about 3 minutes.
    • Add the minced garlic and sauté until fragrant, about 30 seconds to 1 minute.
    • Pour in the chicken broth and season with salt and pepper to taste. Bring the mixture to a boil.
    • Add the rice and stir once, cover with a lid then reduce the heat to low. Simmer until the liquid is absorbed, about 18-20 minutes.
    • Remove from heat and let the rice rest for 5-10 minutes.
    • Add the remaining two tablespoons of butter, then fluff the rice with a fork. Garnish with fresh parsley and enjoy!

    Nutrition

    Calories: 289kcal | Carbohydrates: 51g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 521mg | Potassium: 113mg | Fiber: 1g | Sugar: 1g | Vitamin A: 178IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
  • Italian Corn Salad

    Italian Corn Salad

    This Italian Corn Salad is bursting with fresh flavors from sweet corn, juicy grape tomatoes, crisp green bell pepper, and sharp parmesan cheese. Tossed in a zesty homemade Italian dressing, it’s perfect for summer or any time of the year.

    If you’re looking for a delicious addition to BBQs, potlucks, and other summer celebrations, this corn salad is it! Complete the menu with some of our other favorite sides like the world’s best-baked beans, easy grilled asparagus, and this creamy cucumber salad.

    Overhead shot of Italian corn salad in bowl with wooden spoon.

    Reasons to Love This Recipe

    • Quick and Easy: You will love how effortless this Italian corn salad is to make. Simply grill the corn and then chop and mix!
    • Versatile: This recipe can easily be customized based on your preferences! Use your favorite veggies, cheese, and herbs! You can even use frozen corn!
    • So Flavorful: Everyone will love the incredible flavor of this dish! It’s filled with freshness and texture. Plus, it pairs well with a variety of mains!

    Italian Corn Salad Recipe

    This easy Italian corn salad is packed with fresh flavor! I love that the recipe uses seasonal ingredients that you might have growing in your garden, yet it can also totally work outside of summertime. Serve this Italian Corn Salad as a perfect side dish with grilled chicken or burgers, or enjoy it as an appetizer with tortilla chips for dipping!

    Ingredients You’ll Need

    With just a handful of fresh ingredients, you’re well on your way to an amazing salad that’s sure to impress! Here’s a list of what’s needed. The recipe card contains all of the exact measurements.

    • Sweet Corn: Sweet juicy bursts of tender kernels are the star of this salad!
    • Grape Tomatoes: Grape or cherry tomatoes are the perfect size to half and add to the salad for extra sweetness.
    • Green Bell Pepper: Provides a crisp texture with a subtle bitterness that balances the sweet corn. If preferred, You can sub with red bell pepper.
    • Fresh Herbs: A combination of fresh basil and fresh parsley to add that classic Italian flavor.
    • Red Onion: Adds mild onion flavor.
    • Parmesan Cheese: Freshly grated is best if you have the time.
    • For the Vinaigrette: A mix of olive oil, lemon juice, Italian seasoning, and minced garlic makes a simple, yet flavorful dressing.
    • Salt and Pepper: Add to taste and bring all of the flavors together.
    Overhead shot of labeled ingredients.

    How to Make a Corn Salad

    This Italian corn salad recipe comes together with very little hassle in just 15 minutes! It’s bound to be your new favorite side dish!

    1. Grill the Corn: Heat the grill to medium-high heat. Brush the corn lightly with olive oil then grill, rotating it until golden on all sides.
    2. Remove Corn from the Cob: Allow the corn to cool, then cut it off the cob with a knife and add it to a large bowl.
    3. Combine Ingredients: Add the bell pepper, red onion, Parmesan cheese, and fresh herbs.
    4. Make the Dressing: In a small bowl, whisk the lemon juice, olive oil, Italian seasoning, and garlic.
    5. Toss Salad with Dressing: Pour the dressing over the salad and toss to coat then season with salt and pepper to taste.
    6. Serve: Enjoy immediately or refrigerate until serving.
    Overhead shot of corn cut off from a corn on the cob.
    Grill and cut the corn off the cob.
    Overhead shot of glass bowl with salad ingredients divided inside of it.
    Combine the salad ingredients to a large bowl.
    Overhead shot of dressing in a small glass bowl.
    Make the dressing.
    Overhead shot of dressing being poured into bowl of separated salad ingredients.
    Pour on the dressing and toss the salad.

    Italian Corn Salad Tips and Variations

    Take this to your next BBQ, and you will be the hit of the party! This Italian corn salad is great with fresh, frozen, or canned corn. Take a look at my tips and variations below!

    • Switch Up the Veggies: You can add more vegetables to adapt the salad to your liking. For example, try including red, yellow, or orange bell peppers. Moreover, you might want to add cucumber or grilled zucchini for a delicious twist.
    • Corn: If fresh corn on the cob is not available, you can use frozen or canned corn. However, if you opt for frozen corn, remember to either thaw it or defrost it in the microwave before using it. Add the corn and a little bit of oil to a very hot skillet and cook it for a few minutes, tossing occasionally, until many kernels are lightly browned.
    • Add Protein: Add canned beans, chicken, or chopped bacon to make it heartier and protein-packed. You could even serve this as a light meal!
    • Cheese: If you don’t have parmesan cheese on hand, then feta or mozzarella cheese would be delicious alternatives for this salad.

    Close up shot of Italian corn salad.

    Storing Leftover Italian Corn Salad

    This is the absolute BEST salad to make in advance! It’s even better as it sits. So, follow my tips below for making this salad ahead of time and for storing leftovers…if you have any!

    • In the Refrigerator: Store the leftover salad in an airtight container for up to 2 days. 
    • Make Ahead: Prepare at least 2 hours or up to 1 day in advance. Sometimes, as it sits, it soaks up the dressing, so I’ll make another batch to freshen it up! You could also drizzle it with olive oil if you prefer.

    Angle shot of wooden spoon with scoop of Italian corn salad.

    More Easy Salad Recipes

    I just love the fresh pop of flavor that a salad can bring to the table, especially in the summer! I have so many delicious salad recipes to try, you’re sure to find a few that your family will love. Here are some favorites to put on your menu as soon as possible!

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    Italian Corn Salad

    This Italian Corn Salad is bursting with fresh flavors from sweet corn, juicy grape tomatoes, crisp green bell pepper, and sharp parmesan cheese. Tossed in a zesty homemade Italian dressing, it’s perfect for summer or any time.
    Course Salad, Side Dish
    Cuisine Italian American
    Keyword italian corn salad
    Prep Time 15 minutes
    Total Time 15 minutes
    Servings 6 people
    Calories 192kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Heat the grill to medium-high heat. Brush the corn lightly with olive oil then grill, rotating it until golden on all sides.
    • Allow the corn to cool. Cut the corn off the cob with a knife and add it to a large bowl.
    • Add the bell pepper, red onion, Parmesan cheese, and fresh herbs.
    • In a small bowl, whisk the lemon juice, olive oil, Italian seasoning, and garlic.
    • Pour the dressing over the salad and toss to coat, then season with salt and pepper to taste.
    • Serve immediately or refrigerate until serving.

    Nutrition

    Calories: 192kcal | Carbohydrates: 20g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 105mg | Potassium: 347mg | Fiber: 3g | Sugar: 7g | Vitamin A: 551IU | Vitamin C: 28mg | Calcium: 90mg | Iron: 1mg
  • Italian Pasta Salad

    Italian Pasta Salad

    Overhead image of a large bowl with Italian pasta salad

    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!

    If you want to bring more international flair to your table, check out these other recipes from around the globe; Mexican pasta salad, Asian Ramen salad, or this Greek tzatziki pasta salad.

    Overhead shot of a large bowl of Italian pasta salad with wooden spoon sticking out

    Why You’ll Love This Recipe

    • 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.
    Overhead shot of all of the ingredients in glass bowls and individually labeled.

    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!

    1. Add all the ingredients to a large bowl and toss together until everything is well mixed and coated in the dressing.
    2. Serve immediately or cover and serve within 24 hours.
    Overhead shot of large bowl with ingredients separated into piles.
    Add the ingredients to a large bowl.
    Overhead shot of large bowl with two wooden spoons stirring ingredients of pasta salad together.
    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.

    Side view of large bowl with pasta salad ingredients in piles. Someone is pouring Italian dressing into the bowl.

    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.

    **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.**

    Close up shot of pasta salad with rotini noodles, tomatoes, bits of red onion, olives, salami, green pepper and cheese.

    More Ideas for Similar Dishes

    Overhead image of a large bowl with Italian pasta salad

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    Italian Pasta Salad

    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
    Prep Time 15 minutes
    Total Time 15 minutes
    Servings 12 servings
    Calories 393kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • 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.

    Nutrition

    Calories: 393kcal | Carbohydrates: 36g | Protein: 14g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 994mg | Potassium: 320mg | Fiber: 2g | Sugar: 7g | Vitamin A: 571IU | Vitamin C: 15mg | Calcium: 124mg | Iron: 1mg
  • Thai Chicken Salad

    Thai Chicken Salad

    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!

    A bowl of Thai Chicken Salad.

    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.
    The top view of ingredients on a counter, all in glass bowls and labeled.

    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.
    Ingredients for the peanut dressing on the counter, labeled.

    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!

    1. 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.
    2. Prep: Prepare all the ingredients; shred the cabbage, chop the chicken, shred the carrot, chop and slice the cilantro, cashews, and green onions.
    3. Mix the Salad: In a large bowl add the green cabbage, red cabbage, chicken, carrot, cilantro, cashews, and green onions.
    4. Add Dressing to Salad: Pour the dressing over the Thai chicken salad and then toss to evenly coat everything in the dressing. Serve fresh!
    Top view of ingredients for dressing in a bowl.
    Add dressing ingredients to a bowl.
    The dressing whisked and ready to add to the Thai chicken salad.
    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.

    The salad dressing being added to the salad.

    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.

    A close up of the Thai Chicken Salad in a bowl.

    More Delicious Salad Recipes

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    Print

    Thai Chicken Salad

    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
    Prep Time 20 minutes
    assembly 5 minutes
    Total Time 25 minutes
    Servings 12 People
    Calories 154kcal
    Author Alyssa Rivers

    Ingredients

    Dressing

    Salad

    Instructions

    • 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!

    Nutrition

    Calories: 154kcal | Carbohydrates: 10g | Protein: 9g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 18mg | Sodium: 412mg | Potassium: 282mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3036IU | Vitamin C: 22mg | Calcium: 36mg | Iron: 1mg