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Category: Salads

  • Christmas Ribbon Salad

    Christmas Ribbon Salad

    This Christmas ribbon Jello salad brings all the festive vibes with its bright, sliceable layers. It looks fancy, but the process is super easy. Make it ahead and watch it disappear!

    Side shot of a slice of layer Christmas ribbon salad.

    Why You’ll Love Every Layer

    • A Little Slice of Nostalgia: Each layer brings back classic holiday vibes, giving you that cozy “grandma made this” feeling in the best way.
    • Festive Looks, Easy Steps: It may look fancy and impressive, but every layer is quick to mix, pour, and chill!
    • Make-Ahead Magic: This dessert stays gorgeous and delicious for days, making holiday hosting easier and way less stressful.

    Ingredients for Christmas Ribbon Salad

    Overhead shot of labeled Christmas ribbon salad ingredients.
    • Homemade Whipped Cream: Whip 1 cup cold heavy cream with 3 tablespoons powdered sugar for a homemade alternative to Cool Whip.
    • Layer Variations: Lemon jello or pineapple both work for the middle layer, raspberry or any red gelatin (cherry, strawberry, cranberry) fits the top, and lime, watermelon, or any green gelatin works for the bottom.
    • Pineapple Juice: Use canned or bottled only. Fresh pineapple contains enzymes that prevent gelatin from setting properly.
    • Cream Cheese: Soften fully before mixing. Beat until smooth, then slowly fold in the gelatin mixture to avoid lumps in the middle layer.
    • Color Swaps: Change the theme by using any gelatin flavors. Do grape and orange for Halloween, strawberry and blue raspberry for the 4th of July, or any favorites.

    How to Make Christmas Ribbon Salad

    Let’s get to the fun part, making this bright, jiggly layer Jello salad. This ribbon salad recipe is easier than it looks, and the result is SO stunning.

    1. First Layer: Add the lime gelatin to a large bowl, then whisk in the boiling water until the gelatin dissolves. Stir in the chilled pineapple juice, then pour the mixture into a lightly greased 9 x 13-inch baking dish. Chill in the fridge for at least 45 minutes, or until it’s mostly firm but not completely set.
    2. Second Layer: Add the lemon gelatin to a medium bowl, then whisk in the boiling water until the gelatin dissolves. Stir in the mini marshmallows until they are nearly dissolved, then add the chilled pineapple juice.
    3. Combine: Add the cream cheese to a separate bowl and beat with a hand mixer until smooth. Add the whipped topping and mix until fully combined.
    4. Combine Gelatin and Cream Cheese Mixture: Slowly add the gelatin mixture to the cream cheese mixture. Then, mix with a hand mixer until smooth. Once cooled to room temperature, carefully spoon and spread it over the chilled bottom layer. Chill in the fridge for at least an hour, until it has almost completely set. This layer tends to take a bit longer than the jello layers.
    5. Top Layer: Add the raspberry gelatin to a large bowl, then whisk in the boiling water until the gelatin dissolves. Stir in the cold water, then let the mixture cool to room temperature. Pour it over the back of a large spoon, to prevent dents, over the chilled middle layer. Cover and chill the Christmas ribbon salad for at least 4 hours, or overnight, until completely set before serving.
    Lime Jello whisked with boiling water in a larg mixing bowl.
    Middle layer of lemon Jello and mini marshmallows mixed and dissolving in boiling water.
    Cream cheese being beaten with a hand mixer in a mixing bowl.
    Someone added the gelatin and the cream cheese mixture together with a hand mixture.
    Raspberry Jello being whisked together.

    Alyssa’s Pro Tips

    Layering: Let each layer firm until mostly set (not fully solid). So when you add the next layer, they bond cleanly. Make sure the chilled layer isn’t too cold, and the next layer is cooled to room temperature before pouring.

    Print

    Christmas Ribbon Salad

    A classic layered Christmas Jello salad with red, green, and creamy middle layers. Easy to prep, beautifully festive, and perfect for holiday gatherings.
    Course Dessert, Side Dish
    Cuisine American, Amish
    Keyword christmas jello, christmas jello salad, Christmas Ribbon Salad, Christmas Ribbon Salad Recipe, Jello Salad, layered christmas jello salad, layered jello, rainbow jello recipe, ribbon salad, vintage jello recipe
    Prep Time 40 minutes
    chill time 5 hours 45 minutes
    Total Time 6 hours 10 minutes
    Servings 20 servings
    Calories 125kcal
    Author Alyssa Rivers

    Equipment

    • 1 9 x 13 x 2 baking dish

    Ingredients

    Bottom Layer

    • 1 (6-ounce) box lime gelatin
    • 2 cups boiling water
    • ¾ cup chilled pineapple juice

    Middle Layer

    • 1 (3-ounce) box lemon gelatin
    • 1 cup boiling water
    • 1 cup mini marshmallows
    • ½ cup chilled pineapple juice
    • 4 ounces softened cream cheese
    • 2 cups thawed whipped topping

    Middle Layer

    • 1 (6-ounce) box raspberry gelatin
    • 2 cups boiling water
    • ¾ cup chilled water

    Instructions

    Bottom Layer

    • Add 1 (6-ounce) box lime gelatin to a large bowl, then whisk in 2 cups boiling water until all the gelatin has dissolved completely.
    • Stir in ¾ cup chilled pineapple juice, then pour the mixture into a lightly greased 9 x 13 x 2-inch baking dish. Chill in the refrigerator for at least 45 minutes, or until it's mostly firm but not completely set.

    Middle Layer

    • Add 1 (3-ounce) box lemon gelatin to a medium bowl, then whisk in 1 cup boiling water until all the gelatin has completely dissolved.
    • Stir 1 cup mini marshmallows into the lemon gelatin mixture until the marshmallows are nearly dissolved, then add ½ cup chilled pineapple juice.
    • Add 4 ounces softened cream cheese to a separate bowl and beat with a hand mixer until smooth. Add 2 cups thawed whipped topping and mix until fully combined.
    • Slowly add the gelatin mixture to the cream cheese mixture and mix with the hand mixer until smooth. Once cooled to room temperature, carefully and evenly layer it over the chilled bottom layer of lime gelatin. Chill in the refrigerator for at least an hour or so, until it has almost completely set. This layer tends to take a bit longer than the jello layers.

    Top Layer

    • Add 1 (6-ounce) box raspberry gelatin to a large bowl, then whisk in 2 cups boiling water until all the gelatin has dissolved completely.
    • Stir in ¾ cup chilled water, then let the mixture cool to room temperature before carefully pouring it over the chilled middle layer. I like to slowly pour it over the back of a large spoon to prevent it from making divots in the middle layer.
    • Cover and chill for at least 4 hours, or overnight, until completely set before serving.

    Notes

    Make Ahead & Storage Instructions

    • Make-Ahead: You can make this up to 3 days ahead of time! Just keep in mind the colors might bleed a little into the white layer the longer it sits in the refrigerator.
    • Storage: Store leftover Christmas jello salad in an airtight container or covered tightly with plastic wrap in the refrigerator for up to 7 days.

    Nutrition

    Calories: 125kcal | Carbohydrates: 24g | Protein: 2g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 125mg | Potassium: 32mg | Fiber: 0.03g | Sugar: 22g | Vitamin A: 80IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 0.1mg
    Someone lifting a serving of Christmas ribbon salad out from the baking dish.

    More Fun Jello Treats

    If you love this Christmas ribbon salad, check out these other fun jello sides! They’re bright, sweet, and fun to make.

  • Dense Bean Salad

    Dense Bean Salad

    TikTok creator Violet Witchel made this dense bean salad go viral for good reason. It’s simple, high in fiber, protein-packed, and stays delicious for days. My version keeps the same hearty texture and zesty flavor that made her trend explode.

    Overhead shot of a bowl of dense bean salad.

    Reasons to Love Every Bite

    • High Protein & Filling: Loaded with hearty beans that keep you full without weighing you down.
    • Fresh Flavor & Crunch: A mix of crisp veggies, zesty dressing, and herbs gives every bite a bright, satisfying crunch.
    • Perfect Make-Ahead Dish: Dense bean salad tastes even better after chilling, ideal for meal prep, potlucks, or quick lunches all week long.

    Dense Bean Salad Ingredients

    Overhead shot of labeled dense bean salad ingredients.
    • Beans: Any beans work in this salad! But be sure to drain and rinse them well to remove any excess liquid.
    • Cheese: If you want, you can use your favorite cheese! I love mozzarella, parmesan, feta, or a mix of all three.
    • Peppers: Bell peppers add color and crunch. I used yellow, but feel free to use any color or colors you like.
    • Olives: Use Kalamata olives to add more depth of flavor.
    • Parsley: Fresh herbs bring any recipe to life! Don’t skip the parsley.
    • Salami: You can substitute it for pepperoni or prosciutto, or you could also add chicken or steak.
    Overhead shot of labeled dressing ingredients.
    • Honey: Use your favorite sweetener! Try agave and maple syrup.

    How to Make Dense Bean Salad

    This dense bean salad recipe comes together in no time! Just a quick chop, toss, and you’re done! If you like this recipe, make my three bean salad next!

    1. Make the Dressing: In a small bowl, whisk together olive oil, honey, red wine vinegar, dijon mustard, garlic, and oregano.
    2. Toss the Beans and Veggies: In a large bowl, add the garbanzo beans, cannellini beans, black olives, red onion, English cucumber, bell pepper, salami, cherry tomatoes or red pepper, mozzarella cheese, parmesan cheese, and fresh parsley.
    3. Mix with Dressing: Pour the dressing over the salad, then gently toss to combine. 
    4. Chill: For the best flavor, cover the dense bean salad and refrigerate for at least 1-2 hours!
    Overhead shot of all of the ingredients added to a large mixing bowl.
    Overhead shot of all of the dressing ingredients added to a bowl and whisked together.
    Someone pouring the dressing over the large bowl of salad ingredients.
    Large bowl of dense bean salad ingredients all mixed together.

    Print

    Dense Bean Salad

    Dense Bean Salad is a hearty mix of beans and vegetables tossed in a zesty dressing. It's high in protein, full of flavor, and tastes even better the next day.
    Course Side Dish
    Cuisine American
    Keyword dense bean salad recipe, easy dense bean salad, mediterranean dense bean salad
    Prep Time 15 minutes
    Refrigerate 1 hour
    Total Time 1 hour 15 minutes
    Servings 8 servings
    Calories 275kcal
    Author Alyssa Rivers

    Ingredients

    Salad

    • 1 (15-ounce) can garbanzo beans drained and rinsed
    • 1 (15-ounce) can cannellini beans drained and rinsed
    • 1 (7-ounce) package sliced salami
    • 1 cup diced English cucumber
    • 1 medium diced yellow bell pepper
    • 1 cup sliced black olives
    • ¼ cup diced red onion
    • 1 cup cherry tomatoes halved
    • 1 cup mozzarella cheese cubed
    • ¼ cup grated parmesan cheese
    • ¼ cup fresh chopped parsley

    Dressing

    • ½ cup olive oil
    • 2 tablespoons honey
    • ¼ cup red wine vinegar
    • 3 teaspoons dijon mustard
    • 2 cloves minced garlic
    • 1 teaspoon dried oregano
    • salt and pepper to taste

    Instructions

    • In a small bowl, whisk together ½ cup olive oil, 2 tablespoons honey, ¼ cup red wine vinegar, 3 teaspoons dijon mustard, 2 cloves minced garlic, 1 teaspoon dried oregano, and salt and pepper to taste.
    • In a large bowl, add the 1 (15-ounce) can garbanzo beans, 1 (15-ounce) can cannellini beans, 1 cup sliced black olives, ¼ cup diced red onion, 1 cup diced English cucumber, 1 medium diced yellow bell pepper, 1 (7-ounce) package sliced salami, 1 cup cherry tomatoes, 1 cup mozzarella cheese, ¼ cup grated parmesan cheese, and ¼ cup fresh chopped parsley.
    • Pour the dressing over the salad and gently toss to combine.
    • For the best flavor, cover the salad and refrigerate for at least 1-2 hours!

    Notes

    Storage & Make Ahead Instructions

    • In the Refrigerator: Keep leftovers in the fridge in an airtight container for up to 5 days.
    • Make Ahead: This salad is meant to be made ahead, so the flavors meld! Make it up to 2 days in advance! Store in an airtight container in the fridge until you’re ready to serve.

    Nutrition

    Calories: 275kcal | Carbohydrates: 15g | Protein: 7g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 14mg | Sodium: 582mg | Potassium: 196mg | Fiber: 4g | Sugar: 6g | Vitamin A: 463IU | Vitamin C: 8mg | Calcium: 141mg | Iron: 1mg
    Close up of a spoonful of dense bean salad.

    More Fresh and Flavorful Salads

    If you’re like me, sometimes you just need a big bowl of fresh vegetables in a zesty dressing. Just like in my black bean and corn salad or my Southwest chickpeas salad. Here are a few more to try.

  • Crunchy Cucumber and Bell Pepper Salad

    Crunchy Cucumber and Bell Pepper Salad

    I don’t know what kind of hold cucumbers have on me lately, but I’m obsessed. This cucumber bell pepper salad is crunchy, a little sweet, a little spicy, and totally guilt-free.

    Crunchy cucumber and bell pepper salad in a large mixing bowl.

    Why It’s Totally Worth the Hype

    • TikTok Famous: This cucumber bell pepper salad went crazy viral, and one bite will show you why.
    • Veggie Clean-Out Win: The perfect way to use up all those crisp summer veggies.
    • Meal-Prep Hero: Chop your veggies at the start of the week, then just toss with dressing as you go for a fresh, healthy snack or lunch all week long!

    Ingredients for Cucumber Bell Pepper Salad

    Overhead shot of labeled cucumber and bell pepper salad ingredients.
    • Use English or Persian cucumbers: No peeling or seeding needed! Just note that Persian cucumbers are smaller, so you’ll need a few extra.
    • Skip the green bell peppers: They can add a bitter note that throws off the flavor balance.
    • Sweet Mini Peppers work too: Just be sure to remove the seeds for the best texture and taste.
    • Toss in some avocado: It adds a creamy contrast that pairs well with all that crunchy goodness.
    Overhead shot of labeled dressing ingredients.
    • Save time with store bought dressing: I think this homemade ginger dressing is perfect, but you can swap in ⅔ cup of your favorite ginger dressing to make this salad even quicker to throw together.

    How to Make Cucumber Bell Pepper Salad

    I love taking a little time at the beginning of the week to chop the veggies and prep this salad. It makes the best grab and go lunch or snack all week long. Add some grilled chicken and warm pita, and you’ve got lunch or a light dinner ready in seconds.

    1. Combine: Add the cucumber slices, bell peppers, and red onion to a large bowl.
    2. Make the Ginger Dressing: Prepare the dressing by adding the ginger, soy sauce, rice vinegar, sugar, and mustard to a blender or food processor and blending until smooth.
    3. Add Olive Oil: While the blender is on the lowest speed, slowly drizzle in the olive oil until fully combined. Season with salt and ground black pepper to taste.
    4. Assemble and Serve: Add the ginger sesame dressing to the vegetables and toss to coat. Top with the everything bagel seasoning and a spoonful or two of chili crisp, if desired. Toss again. You may serve it immediately or let the salad sit for 10-15 minutes to allow the flavor to meld before serving.
    Bowl of chopped up vegetables.
    Overhead shot of the dressing ingredients added to the blender.
    Someone pouring the oil slowly into the blender while it's mixing the dressing ingredients.
    Dressing poured over the vegetables in the bowl.

    Alyssa’s Tip

    Hold the Dressing (for Now): Adding the dressing too early draws moisture from the cucumbers, making the cucumber salad watery. I recommend adding it 10–15 minutes before serving for maximum flavor and crunch.

    Print

    Cucumber Bell Pepper Salad

    Crispy, crunchy, sweet, and just a little spicy, this viral cucumber bell pepper salad is the healthy snack or side you’ll want to meal prep on repeat.
    Course Appetizer, Salad, Side Dish
    Cuisine American, Asian American
    Keyword Asian cucumber salad, cucumber bell pepper salad, cucumber salad, cucumber sweet pepper salad, cucumber sweet pepper salad recipe, pepper cucumber salad, sweet pepper cucumber salad, tiktok cucumber bell pepper salad, tiktok recipe, tiktok viral recipe, viral bell pepper and cucumber salad, viral bell pepper and cucumber salad recipe, viral cucumber salad
    Prep Time 15 minutes
    Total Time 15 minutes
    Servings 6 servings
    Calories 215kcal
    Author Alyssa Rivers

    Equipment

    • 1 blender or food processor

    Ingredients

    • 3 cups diced cucumber about 1 large English cucumber, or 5-6 Persian cucumbers
    • 1 cup diced red bell pepper about 1 bell pepper
    • 1 cup diced orange bell pepper about 1 bell pepper
    • 1 cup diced yellow bell pepper about 1 bell pepper
    • ½ cup diced red onion about half a medium onion
    • 1 tablespoon everything but the bagel seasoning more or less to taste
    • chili crisp if desired

    Ginger Dressing

    • 1 tablespoon peeled fresh ginger roughly a 1-inch knob
    • 3 tablespoons soy sauce
    • 2 tablespoons rice vinegar
    • 2 tablespoons granulated sugar or honey
    • 1 teaspoon Dijon mustard
    • ½ cup olive oil
    • salt to taste
    • ground black pepper to taste

    Instructions

    • Combine 3 cups diced cucumber, 1 cup diced red bell pepper, 1 cup diced orange bell pepper, 1 cup diced yellow bell pepper, and ½ cup diced red onion in a large bowl.
    • Prepare the ginger dressing by adding 1 tablespoon peeled fresh ginger, 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 2 tablespoons granulated sugar, and 1 teaspoon Dijon mustard to a blender or food processor and blending until smooth.
    • While the blender is on the lowest speed, slowly drizzle in ½ cup olive oil until combined. Season with salt and ground black pepper to taste.
    • Add the dressing to the vegetables and toss to coat. Top with the 1 tablespoon everything but the bagel seasoning and a spoonful or two of chili crisp, if desired, then toss again. You may serve it immediately or let the salad sit for 10-15 minutes to allow the flavor to meld before serving.

    Notes

    Storing Leftovers: Store leftover cucumber bell pepper salad in the fridge, tightly wrapped or in an airtight container, for up to 2 days.

    Nutrition

    Calories: 215kcal | Carbohydrates: 12g | Protein: 2g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 648mg | Potassium: 293mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1653IU | Vitamin C: 112mg | Calcium: 22mg | Iron: 1mg

    More Fresh Summer Salad Recipes

    If you loved this viral cucumber pepper salad, you’re going to love these other fresh, fun summer salads! Let me know which one is your favorite!

    Veggies and dressing mixed together in a bowl to make the cucumber and bell pepper salad.
  • Creamy Green Goddess Pasta Salad

    Creamy Green Goddess Pasta Salad

    You have to make this Green Goddess Pasta Salad, like, yesterday! It’s creamy, herby, and loaded with fresh veggies. My recipe is made for busy moms who need something quick, healthy, and the best flavor possible!

    Overhead shot of green goddess pasta salad in a large serving dish with serving spoons.

    Why You Need This Pasta Salad in Your Life!

    • Crazy Easy & Ready in 10 Minutes! No complicated steps. Make your pasta, add your ingredients, give it a quick stir, and you’re good to go!
    • Trendy to Practical: I wanted to take out the tedious chopping of the original trendy TikTok green goddess salad and make it easier and just as delicious!
    • For BBQs, Lunches, and Lazy Days! This salad is perfect to take to any gathering. You can also meal prep for yourself and make it a heartier meal by adding grilled chicken or salmon.

    Ingredients Needed

    Overhead shot of labeled ingredients.
    • Pick Your Perfect Pasta: I used fusilli, but any short pasta works great! Just be sure to cook it al dente so it stays firm and holds up in the dressing. Here are some pasta ideas: Rotini, Rigatoni, Penne, Farfalle, Shells, Orecchiette, Cavatappi, or whatever you have on hand.
    • For the Dressing: I made the green goddess dressing in a blender, using my recipe, but you can also use a store bought green goddess dressing to make this recipe that much easier!

    How to Make Green Goddess Pasta Salad

    Whipping up this Green Goddess Pasta Salad is quick and effortless! In just a few simple steps and 10 minutes, you’ll have a fresh and delicious dish.

    1. Combine Salad Ingredients: Add the cooked pasta, tomatoes, arugula, peas, asparagus, green onions, pine nuts, and parmesan cheese to a large bowl and then toss to combine.
    2. Toss the Salad with the Dressing: Add the green goddess dressing and toss until evenly coated. Top with fresh basil, if desired, and serve immediately.
    Process shot of all of the pasta salad ingredients in a large bowl.
    Process shot of someone pouring the dressing over the combined salad ingredients.

    How to Store Leftover Green Goddess Pasta Salad

    Whether you’re making it ahead of time or saving leftovers, here’s how to store it for the best results!

    • In the Fridge: Store pasta salad in an airtight container in the fridge for up to 4 days. But the longer the salad sits, the more the arugula will wilt.
    • Making Ahead: For the freshest bites, I recommend serving this salad right away. If you want to prepare it up to 24 hours in advance, I recommend leaving the arugula and tomatoes on the side. Add them to the salad and toss everything together before serving.

    Overhead shot of a bowl of green goddess pasta salad.

    More Delicious Pasta Salad Recipes

    There’s always a place for pasta salad on the table! It’s the perfect go-to side dish, especially in the summer. Here are a few of my favorite recipes that I think you’ll enjoy as well!

    Print

    Green Goddess Pasta Salad

    Quick, healthy, and totally satisfying, this Green Goddess Pasta Salad is packed with fresh veggies, protein-optional, and tossed in a creamy herb dressing
    Course Appetizer, Side Dish
    Cuisine American
    Keyword green goddess pasta salad, green goddess pasta salad recipe, green goddess salad, pasta salad recipe, spring pasta salad
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings 8 servings
    Calories 498kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Add 1 pound cooked pasta, 1 pint halved cherry tomatoes, 2 cups arugula, 1 cup shelled sugar snap peas, 1 bunch asparagus, ¼ cup thinly sliced green onions, 1 cup toasted pine nuts, and ½ cup grated parmesan cheese to a large bowl and toss to combine.
    • Top with 1 ½ cups green goddess dressing and toss until evenly coated. Top with fresh basil for garnish, if desired, and serve immediately.

    Nutrition

    Calories: 498kcal | Carbohydrates: 28g | Protein: 11g | Fat: 39g | Saturated Fat: 6g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 10g | Cholesterol: 23mg | Sodium: 653mg | Potassium: 444mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1071IU | Vitamin C: 26mg | Calcium: 119mg | Iron: 4mg
  • The Best BLT Pasta Salad

    The Best BLT Pasta Salad

    The best sandwich ever? Hands down, a BLT. Add in my obsession with pasta salads and, chef’s kiss! This BLT Pasta Salad brings all the flavor with crispy bacon, juicy tomatoes, and crunchy lettuce!

    Overhead shot of a big bowl pf BLT pasta salad ready to eat!

    Why This Will Be Your Summer Obsession

    • Summer’s MVP: Whether it’s a backyard BBQ or a casual get-together, this BLT pasta salad steals the spotlight. Everyone will totally ask you for the recipe.
    • Customizable: Use whatever pasta shape you’ve got, toss in some grilled chicken, or switch up the veggies. It’s flexible, flavorful, and fabulous!
    • Ranch Lovers, Rejoice: That creamy ranch dressing pulls everything together for a nostalgic and next-level BLT pasta salad combo.

    BLT Pasta Salad Ingredients

    Overhead shot of labeled BLT pasta salad ingredients.
    • Switch the Dressing: You can skip the ranch and use 1 to 1½ cups of your favorite dressing instead. Italian, avocado ranch, blue cheese, and Caesar are some good options.
    • Toss in Extras: Add veggies or cheese like avocado, red onions, peppers, corn, feta or even crumbled blue cheese.
    • Boost the Protein: Toss in chicken, steak, or more bacon (because why not?).
    • Crunch It Up: Croutons add a fun crunch, just know they’ll soften the longer they sit.

    How to Make BLT Pasta Salad

    With just a few quick steps, you’ll have a fresh, flavorful salad that’s packed with all the best parts of a classic BLT—plus pasta! It comes together easily and is ready to serve in no time.

    1. Boil the Pasta: Bring a large pot of salted water to a rolling boil and cook the pasta according to the package instructions. Drain the pasta and then rinse with cold water to stop the cooking. Once cooled, shake off the excess water and then toss with olive oil to prevent it from clumping together.
    2. Mix the Salad Ingredients: Add the cooled pasta, bacon, lettuce, and cherry tomatoes to a large bowl.
    3. Homemade Ranch Dressing: Whisk the mayo, sour cream, milk, apple cider vinegar, and ranch seasoning mix together in a small bowl.
    4. Toss: Pour the dressing over the salad and toss until everything is evenly coated. Serve immediately.
    Colander of cooked al dente pasta.
    Bowl with pasta, lettuce, bacon, and tomatoes.
    Bowl with Ranch dressing ingredients mixed together.
    Ranch dressing poured over the pasta, bacon, tomatoes, and lettuce.

    Alyssa’s Pro Tips

    • Al Dente Pasta: Cook your pasta just until it’s al dente! Overcook it, and it’ll turn mushy when you mix it all together.
    • Extra Dressing: Pasta salad loves to soak up the dressing. If you like it extra saucy, whip up some extra dressing to mix in later!
    Someone lifting a scoop of BLT pasta salad out of the large pasta bowl.

    How to Store Leftover Pasta Salad

    • Make Ahead: You can make this salad ahead of time, just keep it in the fridge and keep the bacon and lettuce separate to maintain their crispiness. Toss everything together right before serving.
    • Storage: Store leftover BLT pasta salad in the fridge in an airtight container for 3-4 days. The bacon might lose its crunch, and the lettuce will soften, but it’ll still taste amazing!

    More Delicious Pasta Salad Recipes

    Print

    BLT Pasta Salad Recipe

    All the BLT goodness you love, now in pasta salad form! Simple, quick, and a total crowd-pleaser.
    Course Appetizer, Salad, Side Dish
    Cuisine American
    Keyword bacon lettuce tomato pasta salad, bacon lettuce tomato pasta salad recipe, bacon ranch pasta salad, blt pasta salad, BLT pasta salad recipe, BLT pasta salad recipes, cold pasta salad, Easy Pasta Salad, potluck salad, potluck side dish
    Prep Time 28 minutes
    Cook Time 11 minutes
    Total Time 39 minutes
    Servings 8 servings
    Calories 379kcal
    Author Alyssa Rivers

    Ingredients

    • 12 ounces uncooked short pasta such as rotini or bowtie
    • 1 cup chopped crisp bacon about 12 ounces of bacon
    • 3 cups packed chopped romaine lettuce
    • 1 pint halved cherry or grape tomatoes

    Dressing

    Instructions

    • Bring a large pot of salted water to a rolling boil and cook 12 ounces uncooked short pasta according to the package instructions. Drain the pasta and rinse with cold water to stop the cooking. Once cooled, shake off the excess water and toss it with a little olive oil to prevent it from clumping together.
    • Add the cooled pasta, 1 cup chopped crisp bacon, 3 cups packed chopped romaine lettuce, and 1 pint halved cherry or grape tomatoes to a large bowl.
    • Prepare the dressing by whisking ½ cup mayonnaise, ½ cup sour cream, ½ cup milk, 1 tablespoon apple cider vinegar, and 1 ½ tablespoons Homemade Ranch Seasoning Mix together in a small bowl.
    • Pour the dressing over the salad and toss until everything is evenly coated. Serve immediately.

    Notes

    Storage Instructions:
    BLT pasta salad can be made ahead and stored in an airtight container in the fridge for 3–4 days. For the best texture, keep the bacon and lettuce separate and mix them in just before serving—they’ll stay nice and crisp that way!

    Nutrition

    Calories: 379kcal | Carbohydrates: 38g | Protein: 12g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.05g | Cholesterol: 30mg | Sodium: 554mg | Potassium: 394mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2156IU | Vitamin C: 9mg | Calcium: 57mg | Iron: 1mg
  • Elote Pasta Salad

    Elote Pasta Salad

    Guys, I’m obsessed with elote, so obviously I had to turn all that smoky, creamy, cheesy, lime magic into a pasta salad big enough to feed a crowd. This one’s guaranteed to disappear fast!

    Overhead shot of elote pasta salad in a serving bowl.

    Why You’ll Be Obsessed

    • Street Corn Vibes: All the creamy, tangy, cheesy flavor of Mexican elote in pasta salad form. All of my pasta salad dreams are coming true!
    • Party Showstopper: This pasta salad is bold, creamy, and basically guaranteed to have people asking, “Who brought this?!”
    • Secret Ingredient = Cotija: Salty, crumbly, and totally essential. It melds perfectly with the creamy dressing! Don’t even think about skipping it.

    Ingredients for Elote Pasta Salad

    Overhead shot of labeled salad ingredients.
    • Corn: This recipe uses canned corn, but you can also use 4 ears of fresh corn or 30 oz of frozen corn.
    • Pasta: You can use any kind of pasta you prefer; rotini, bowtie, elbow, or shells are great options.
    • Heat Level: Leave out the jalapeño if you don’t want any spice in your salad. 
    • Add-In Options: Try adding chicken, rinsed black beans, or diced bell peppers for more texture!
    Overhead shot of labeled Elote pasta salad dressing.
    • Sour Cream Substitution: For a protein boost, try using Greek yogurt instead of the sour cream.
    • Cheese Substitution: If you can’t find cotija cheese, feta cheese will work!

    How to Make Elote Pasta Salad

    This Mexican street corn pasta salad recipe couldn’t be easier! You simply pan-roast the corn, cook the pasta, and stir it all into the creamy, flavorful dressing. This comes together so quickly, it’ll blow your mind!

    1. Pan Roast Corn: Heat the olive oil over medium-high heat in a large skillet. Add the corn to the pan and season with salt and pepper. Cook the corn kernels, stirring often, until it is tender and toasted, about 10 minutes. Pour the cooked corn into a large bowl.
    2. Cook the Pasta: While the corn cooks, cook the pasta according to the package directions. Drain and rinse the al dente pasta in cold water. Add the cooked pasta to the bowl along with the diced jalapeños and diced red onion.
    3. Make the Dressing: In a small bowl, mix the sour cream, mayo, cotija cheese, cilantro, lime juice, chili powder, smoked paprika, garlic powder, and salt and pepper to taste.
    4. Mix and Serve: Pour the dressing over the corn and pasta mixture and toss to coat everything well. Serve immediately or chill for a couple of hours before serving to let the flavors develop more.
    Corn sautéing in a skillet.
    Cooked pasta with diced onion, jalapeno, and corn added to it.
    Dressing ingredients all added to a bowl.
    Dressing added to the bowl of pasta, corn, onion and jalapeno.

    Grilling Option

    If you want to level up the flavor in this pasta salad, try making this Easy Grilled Corn Recipe! Once the corn is grilled, remove the kernals from the cobb and use the grilled kernals in the salad.

    Scoop of elote pasta salad being lifted from a bowl of pasta.

    How to Store Leftover Elote Pasta Salad

    • In the Refrigerator: Store leftovers in the fridge in an airtight container for up to 5 days. You may want to add a little more mayonnaise and sour cream after a few days if the noodles soak up some of the moisture. 
    • In the Freezer: I recommend skipping the freezer, since thawed corn can turn soggy and mess with the texture.

    More Delicious Pasta Salads

    Made this Elote Pasta Salad? Drop a comment below and let me know what your family thought of it! Here are a few more pasta salads for you to try.

    Print

    Mexican Street Corn Elote Pasta Salad

    Elote Pasta Salad is bold, zesty, and guaranteed to steal the show at your next cookout.
    Course Salad, Side Dish
    Cuisine Mexican, Mexican American
    Keyword Elote Pasta Salad, Elote Pasta Salad Recipe, Mexican Street Corn Elote Pasta Salad, mexican street corn pasta salad, Mexican Street Corn Salad, street corn pasta salad
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings 6 servings
    Calories 390kcal
    Author Alyssa Rivers

    Ingredients

    Salad

    Dressing

    Instructions

    • Heat the 2 tablespoons olive oil over medium-high heat in a large skillet. Add the 2 (15-ounce) drained cans of corn to the pan and season with salt and pepper.
    • Cook the corn, stirring often, until it is tender and toasted, about 10 minutes. Pour the cooked corn into a large bowl.
    • While the corn cooks, cook the 8 ounces uncooked rotini pasta according to the package directions. Drain and rinse the pasta in cold water. Add the cooked pasta to the bowl along with the 2 deseeded and diced jalapeños and ½ cup diced red onion.
    • In a small bowl, mix the ½ cup sour cream, ½ cup mayonnaise, ½ cup cotija cheese, ¼ cup fresh chopped cilantro, 2 tablespoons lime juice, ½ teaspoon chili powder, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, and salt and pepper to taste.
    • Pour the dressing over the corn and pasta mixture and toss to coat everything well. Serve immediately or chill for a couple of hours before serving to let the flavors develop more.

    Nutrition

    Calories: 390kcal | Carbohydrates: 32g | Protein: 8g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 30mg | Sodium: 357mg | Potassium: 169mg | Fiber: 2g | Sugar: 3g | Vitamin A: 449IU | Vitamin C: 3mg | Calcium: 97mg | Iron: 1mg
  • Crispy Rice Salad

    Crispy Rice Salad

    I’ve seen this trendy crispy rice salad all over social media, so I had to try it… and it lives up to the hype! Crunchy, fresh, and packed with flavor.

    Overhead shot of the trendy crispy rice salad.

    Crunchy, Flavor-Packed Perfection

    • Crunchy & Satisfying! Crispy rice is the latest viral trend, and it’s a good one! It adds the perfect texture and makes every bite delicious!
    • Make It Your Own: The best part of this salad is how customizable it is! Add grilled chicken, steak, purple cabbage, mushrooms, chickpeas, or feta!
    • Fresh and Flavorful! With crispy rice, crunchy veggies, juicy mango, and creamy dressing, every bite of this salad is full of flavor and freshness!

    Ingredients You’ll Need

    Overhead shot of labeled crispy rice salad ingredients.
    • Rice Options: All types of rice will work in this recipe, except for wild rice. You can even use leftover rice to make this tasty salad!
    • Spice It Up! Swap vegetable oil for chili crisp oil to add heat and flavor while helping the rice crisp up perfectly.
    Overhead shot of labeled tahini dressing ingredients.

    How to Make a Crispy Rice Salad

    The secret to this dish is getting that perfectly golden, crunchy rice while keeping everything else fresh and vibrant. Toss it all together with tahini dressing, and you’ve got a winning salad!

    1. Prep the Rice: Preheat the oven to 400ºF. Add the rice to a large bowl and toss it with the vegetable oil, sesame oil, and soy sauce.
    2. Cook the Rice: Spread the rice out on a baking sheet, then bake for 25-30 minutes. Stir halfway through, until the rice is golden and crispy. Let it cool completely, then break it apart as much as desired.
    1. Make the Dressing: Whisk the tahini, chili crisp oil, minced garlic, soy sauce, brown sugar, and sesame oil together in a small bowl.
    2. Assemble the Salad: Add the cooled, crispy rice, shredded cabbage, red bell pepper, Persian (mini) cucumbers, avocado, edamame, mango, cilantro, peanuts, green onions, and mint to a large serving bowl. Drizzle with the dressing and toss to combine. Serve immediately

    Other Crispy Rice Cooking Options

    • Air Fryer: Toss the rice with 1 tablespoon vegetable oil instead of 2, the sesame oil, and soy sauce, and cook the rice in an even layer in a preheated air fryer at 375ºF for 10-15 minutes, shaking the basket halfway through.
    • Nonstick Skillet: Toss the rice with vegetable oil, sesame oil, and soy sauce, then add to a skillet. Cook over medium-high heat for 6-8 minutes until browned and crispy. Flip and cook a few more minutes for a golden brown second side, if desired.
    Someone drizzling the dressing over the crispy rice salad.

    How to Store Leftover Crispy Rice Salad

    • Make Ahead: The crispy rice can be prepared up to 5 days in advance, then stored in an airtight container in the fridge until you’re ready to make your salad.
    • Storing Leftovers: Once tossed together, the salad is best served immediately. Over time it will get soggy, but you can store leftovers for a day or so.

    Make It A Meal

    Print

    Crispy Rice Salad

    I've seen this trendy crispy rice salad all over social media, so I had to try it… and it lives up to the hype! Crunchy, fresh, and packed with flavor.
    Course Dinner, entree, lunch, Main Course, Salad, Side Dish
    Cuisine American, Asian American
    Keyword crispy rice, crispy rice recipe, crispy rice salad, crispy rice salad recipe, crispy rice salad with tahini dressing, how to make crispy rice, tahini dressing, tahini dressing recipe
    Prep Time 20 minutes
    Cook Time 30 minutes
    Total Time 50 minutes
    Servings 6 servings
    Calories 466kcal
    Author Alyssa Rivers

    Ingredients

    Salad

    • 3 cups cooked white rice
    • 2 tablespoons vegetable oil
    • 1 teaspoon sesame oil
    • 1 tablespoon soy sauce
    • 2 cups shredded cabbage
    • 1 cup diced red bell pepper about 1 medium pepper
    • 1 cup sliced Persian cucumbers about 4 cucumbers
    • 1 cup diced avocado
    • ½ cup shelled edamame
    • ½ cup diced mango
    • ¼ cup roughly chopped fresh cilantro
    • ¼ cup chopped peanuts
    • ¼ cup sliced green onions
    • 2 tablespoons roughly chopped fresh mint

    Tahini Dressing

    Instructions

    • Preheat the oven to 400 degrees Fahrenheit.
    • Add 3 cups cooked white rice to a large bowl and toss with 2 tablespoons vegetable oil, 1 teaspoon sesame oil, and 1 tablespoon soy sauce until evenly coated. Spread the rice out on an ungreased baking sheet and bake for 25-30 minutes, stirring halfway through, until the rice is golden and crispy. Let it cool completely, then break it apart as much as desired.
    • Make the dressing by whisking ½ cup tahini, 1 tablespoon chili crisp oil, ½ teaspoon minced garlic, ½ teaspoon soy sauce, 1 teaspoon brown sugar, and ½ teaspoon sesame oil together in a small bowl. Set aside.
    • Assemble the salad by adding the cooled, crispy rice, 2 cups shredded cabbage, 1 cup diced red bell pepper, 1 cup sliced Persian cucumbers, 1 cup diced avocado, ½ cup shelled edamame, ½ cup diced mango, ¼ cup roughly chopped fresh cilantro, ¼ cup chopped peanuts, ¼ cup sliced green onions, and 2 tablespoons roughly chopped fresh mint to a large serving bowl.
    • Drizzle with the dressing and toss to combine. Serve immediately.

    Nutrition

    Calories: 466kcal | Carbohydrates: 50g | Protein: 11g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Sodium: 214mg | Potassium: 493mg | Fiber: 7g | Sugar: 14g | Vitamin A: 3109IU | Vitamin C: 50mg | Calcium: 88mg | Iron: 3mg
  • Copycat KFC Coleslaw

    Copycat KFC Coleslaw

    My Copycat KFC Coleslaw is so spot-on, you’ll think it’s the real deal! Crunchy, creamy, tangy, and perfect for any BBQ, everyone will want the recipe!

    Copycat KFC coleslaw in a serving bowl.

    A Reader’s Review

    “Loved this recipe. Really tasted like KFC’s coleslaw.”

    – Debra

    Reasons You’ll Love This Recipe

    • Cost-effective: Skip the drive-through and enjoy the same crispy goodness for a fraction of the price, made right at home!
    • Perfect Side Dish: This coleslaw is the perfect side to take to any barbecue, picnic, potluck, or family gathering this summer!
    • Quality Control: When you make copycat KFC coleslaw, you can use fresher ingredients and adjust the recipe to fit dietary needs.

    Ingredients for Copycat KFC Coleslaw

    Overhead shot of labeled ingredients.

    ***No buttermilk on hand? No problem! You can easily make your own. Check out my How to Make Buttermilk post for a quick and easy guide!

    How Do You Make Copycat KFC Coleslaw?

    Why does KFC coleslaw taste so good? You guys, I think I’ve cracked the code! with this slaw recipe, you’ll get that Kentucky Fried Chicken finger-lickin’ good flavor!

    1. Creamy Coleslaw Dressing: Add the mayonnaise, buttermilk, milk, distilled white vinegar, lemon juice, granulated sugar, salt, and ground black pepper. Whisk until combined.
    2. Combine: Add chopped green cabbage or coleslaw mix and shredded carrots to a large bowl and toss until combined. Then, pour the dressing over the cabbage mixture.
    3. Toss and Chill: Toss and stir until the cabbage is evenly coated. Cover the bowl and chill the copycat KFC coleslaw in the refrigerator for at least 30 minutes before serving.
    Coleslaw dressing ingredients whisked together in a bowl.
    Overhead shot of chopped carrots and cabbage in a mixing bowl.
    Dressing being poured over the cabbage mixture.
    Cabbage mixture and dressing being stirred together.

    How Do I Prevent Soggy Coleslaw?

    To prevent soggy coleslaw, toss cabbage with salt (about 1 teaspoon per pound), let it sit for 30 minutes, then rinse and pat it dry. The salt draws out moisture, keeping your cabbage firm and crunchy!

    Close up shot of copycat KFC coleslaw in a serving bowl.

    Leftover Copycat KFC Coleslaw

    Coleslaw is always best served fresh! The longer it sits, the more water the cabbage will release, which can affect the texture.

    • In the Fridge: Store in an airtight container in the refrigerator for up to 5 days. If it becomes watery, drain off the excess liquid before serving.
    • DO NOT FREEZE: I don’t recommend freezing this KFC coleslaw copycat recipe—it’s just not the same once thawed!

    Angle shot of copycat KFC coleslaw in a serving dish.

    More Delicious Copycat Recipes

    Print

    Copycat KFC Coleslaw

    Copycat KFC Coleslaw is the perfect summer side dish and tastes exactly like the real thing!
    Course Side Dish
    Cuisine American
    Keyword coleslaw recipe, copycat KFC coleslaw, easy coleslaw recipe, homemade KFC coleslaw, homemade kfc coleslaw recipe, KFC Coleslaw, kfc coleslaw hack, KFC coleslaw recipe, KFC copycat recipe, secret kfc coleslaw recipe, summer bbq sidedish
    Prep Time 5 minutes
    chill time 30 minutes
    Total Time 35 minutes
    Servings 8 servings
    Calories 183kcal
    Author Alyssa Rivers

    Ingredients

    Cabbage Mixture

    • 8 cups finely chopped green cabbage
    • ¼ cup finely chopped carrots or shredded

    Dressing

    Instructions

    • Add 8 cups finely chopped green cabbage or coleslaw mix and ¼ cup finely chopped carrots or shredded to a large bowl and toss until combined.
    • Add the ⅔ cup mayonnaise, 2 tablespoons buttermilk, 2 tablespoons milk, 1 ½ teaspoons distilled white vinegar, 2 ½ teaspoons lemon juice, ⅓ cup granulated sugar, ½ teaspoon salt, and ⅛ teaspoon ground black pepper. Whisk until combined.
    • Pour the dressing over the cabbage mixture and toss until the cabbage is evenly coated.
    • Cover the bowl and chill the coleslaw in the refrigerator for at least 30 minutes before serving.

    Video

    Notes

    Originally posted by Mandi from a guest post 

    Updated March 24, 2025

    Nutrition

    Calories: 183kcal | Carbohydrates: 13g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 9mg | Sodium: 285mg | Potassium: 148mg | Fiber: 2g | Sugar: 11g | Vitamin A: 762IU | Vitamin C: 26mg | Calcium: 40mg | Iron: 0.4mg
  • German Cucumber Salad

    German Cucumber Salad

    This refreshing German cucumber salad, or Gurkensalat, is easy to throw together and is so flavorful. Thinly sliced cucumbers and fresh herbs are infused in a creamy, tangy sauce. It makes the perfect healthy snack or side dish.

    Overhead shot of German cucumber salad in a serving dish.

    Reasons You’ll Love This Recipe

    • Easy to Make: It only takes 15 minutes to throw this recipe together. I recommend using a mandolin to slice the cucumbers to make it go even faster!
    • Great Make-Ahead Side: This salad tastes better when it sits and lets all the flavors meld. Make this the night before your party or dinner for the most flavorful version.
    • Versatile: You can eat this all on its own for a healthy lunch or as a side dish for a weeknight dinner. Pair it with my pork schnitzel and potato pancake for a complete meal.

    Trendy Cucumber Salads

    I’ve seen so many fun and different cucumber salad trends on the socials! This German cucumber salad recipe came to me after watching one of these videos and looking in my kitchen to see what I had to work with. I fell in love with the idea of cucumbers immersed in fresh dill mixed with red onion and tangy sour cream. I played around and came up with something so delicious and refreshing that I seriously ate the whole thing! You have to try it!

    Ingredients Needed

    Overhead shot of labeled ingredients.

    How To Make German Cucumber Salad

    You can have this salad ready in just 15 minutes. You will want it to chill to let all the flavors meld together. I still ate a few bites right after I had put it together, and it still tasted great!

    1. Slice: Slice the cucumbers and onion to ⅛-inch thickness using a mandoline and add them to a large bowl. 
    2. Whisk: In a medium bowl, whisk together the sour cream, dill, parsley, vinegar, sugar, salt, and pepper. 
    3. Toss: Pour the sour cream mixture over the cucumbers and toss until evenly combined. Cover the bowl and let it chill for at least several hours, or overnight, before serving. 
    Angles hot of someone slicing a cucumber using a Mandoline.
    Overhead shot of sour cream. dill, parsley, salt, pepper, vinegar and sugar in a mixing bowl.
    Overhead shot of sliced cucumbers, red onions and sauce in a bowl.

    German Cucumber Salad Tips and Variations

    The great thing about this recipe is how much you can customize and change it to fit your taste preferences and goals. Need some protein? Use Greek yogurt instead! Here are more substitution ideas below.

    • Do I have to use sour cream? You may replace the sour cream with plain Greek yogurt.
    • Can I use dried herbs? To use dried dill, use 1 teaspoon instead of 1 tablespoon. For dried parsley, use ½ teaspoon instead of 1 teaspoon.
    • What if I don’t have a mandoline? I used a mandoline to cut the cucumbers and onion to ⅛-inch thick, but you may use a knife if you’d like! Just be sure to cut them very thinly, about ⅛-inch thick. 
    • What kind of cucumbers should I use? I suggest using English cucumbers, but if you use a different variety with bigger seeds, I suggest slicing the cucumbers in half lengthwise and removing the seeds before slicing the cucumbers thin.
    • Can I peel the cucumbers? Whether or not you peel the cucumbers is up to your personal preference. 
    • Should I drain excess liquid? The cucumbers will release liquid as they chill in the sour cream and dill mixture. Before serving the German cucumber salad, you can drain off any excess liquid, or you may serve the salad with the liquid.

    Close up shot of german cucumber salad in a serving bowl.

    How to Store Leftovers

    Refrigerator: Store this German cucumber salad in an airtight container in the fridge for up to 2 days.

    Close up shot of someone scooping some German cucumber salad

    More Cucumber Salad Recipes

    Some trends are worth jumping on and trying. Cucumbers are my favorite, and I want any and all recipes that call for cucumbers. My cucumber sandwiches are some of my favorites, as well as my spring roll in a bowl and California rolls.

    Print

    German Cucumber Salad

    This refreshing German cucumber salad, or Gurkensalat, is easy to throw together and is so flavorful. Thinly sliced cucumbers and fresh herbs are infused in a creamy, tangy sauce.
    Course Side Dish
    Cuisine American, German
    Keyword cucumber salad, dill cucumber salad, German Cucumber Salad, german cucumber salad recipe, gurkensalat
    Prep Time 15 minutes
    chill time 4 hours
    Total Time 4 hours 15 minutes
    Servings 8 servings
    Calories 47kcal
    Author Alyssa Rivers

    Equipment

    • mandoline with ⅛-inch thick slicer attachment

    Ingredients

    Instructions

    • Slice 2 English cucumbers and½ cup red onion, to ⅛-inch thickness using a mandoline and add them to a large bowl.
    • In a medium bowl, whisk together ½ cup sour cream, 1 tablespoon minced fresh dill, 1 teaspoon minced fresh parsley, 2 tablespoons distilled white vinegar, 1 ½ teaspoons granulated sugar, ½ teaspoon salt, and ⅛ teaspoon ground black pepper.
    • Pour the sour cream mixture over the cucumbers and toss until evenly combined. Cover the bowl and let it chill for at least several hours, or overnight, before serving.

    Nutrition

    Calories: 47kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 152mg | Potassium: 144mg | Fiber: 1g | Sugar: 3g | Vitamin A: 174IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 0.3mg
  • Cranberry Jello Salad

    Cranberry Jello Salad

    Cranberry Jello Salad is the best combination of tart, tangy, and sweet! It’s similar to cranberry sauce but a little sweeter from the jello with undertones of orange and pineapple. Add it to your holiday spread and watch it disappear!

    Side shot of a scoop of cranberry jello salad being lifted out of the serving bowl.

    Reasons You’ll Love This Recipe

    • Easy to Make: No baking or complicated techniques are needed to whip up this simple recipe. You’ll just need to mix, chill, and enjoy!
    • Looks So Festive: Cranberry Jello Salad has the most gorgeous presentation. Top it with whipped cream, orange zest, and fresh cranberries. It will make a beautiful addition to your holiday table!
    • Perfect for the Holidays: Your Thanksgiving dinner must have at least one cranberry recipe! The sweet, tart flavors taste amazing and will go so well with your savory ham, turkey, and stuffing.

    What’s in Cranberry Jello Salad?

    You’ll only need six simple ingredients for this cranberry jello salad recipe. They come together to make something delicious. Check out the recipe card at the bottom of the post for all of the exact measurements.

    • Cranberry Jello: You’ll need two (3-ounce) packages of cranberry flavored gelatin. It’s the perfect base to add flavor to the salad while holding everything together.
    • Boiling Water: Dissolves the jello powder.
    • Can Cranberry Sauce: Whole berry cranberry sauce will give this dish plenty of texture. It will also really make the cranberry flavor shine through.
    • Can Crushed Pineapple: Use canned crushed pineapple for sweet-tart flavor and to ensure that your Jell-O salad sets properly.
    • Citrus Zest: A combination of orange and lemon zest will really make the flavors pop!
    Overhead shot of labeled ingredients.

    How to Make Cranberry Jell-O Salad

    Cranberry jello salad comes together in just two simple steps. All you need is 5 minutes of prep and time to let it set. This fruity, festive dessert or side dish will be so beautiful at your next Thanksgiving or Christmas dinner.

    1. Mix: Add the jello and boiling water to a large bowl and mix until the jello is completely dissolved.
    2. Stir and Chill: Stir in whole cranberry sauce, crushed pineapple, and orange and lemon zest. Pour the mixture into a large serving bowl. Cover and chill in the fridge for at least 4 hours before serving.
    Overhead shot of boiling water being poured into jello mix.
    Overhead shot of the jello salad ingredients in a mixing bowl.

    Helpful Tips and Variations

    Here are some helpful tips and slight variations to make this cranberry jello salad exactly how you like!

    • Make it Creamy: If you want a creamy cranberry jello salad, Add ½ cup of sweetened condensed milk.
    • Other Flavors: Cranberry jello is a seasonal item, so it might be hard to find outside of the holiday season. Instead of cranberry, you can use cherry, raspberry, or strawberry jello, or even orange gelatin.
    • Extra Add-Ins: Try adding ½ cup of toasted pecans or chopped walnuts, 1 cup of mini marshmallows, or both!
    • Use Canned Pineapple: Make sure you use canned pineapple and not fresh pineapple. There is an enzyme in fresh pineapple that prevents gelatin from becoming firm. So, your salad will never set up if you use fresh!
    • For Less Pineapple Flavor: Drain the pineapple juice if you’d like a little less pineapple flavor. If you do this, you will need to increase the boiling water amount to 2 cups.
    • Topping: Garnish with whipped cream or whipped topping and a dusting of orange zest on top for a little added flare!

    Overhead shot of cranberry jello salad with whipped cream on top and whole cranberry garnish.

    How to Store Jello Salad Leftovers

    This is a great side to volunteer to make for Thanksgiving. It’s super simple, and you can make it ahead of time. I’m all about low stress during the holidays.

    • Fridge: This is a great make-ahead dish! You can prepare it up to 3 days before serving it. It will stay good, covered in the fridge for up to 7 days.
    • Freeze: Because gelatin doesn’t freeze well, this cranberry jello salad cannot be frozen.

    Close up shot of the cranberry jello salad.

    More Cranberry Recipes for the Holidays

    Cranberry is the fruit of the season! From sweet to savory, I absolutely love cranberry recipes this time of year. Not only do they look bright and festive, but they have a wonderful sweet, tart, tangy flavor!

    Print

    Cranberry Jello Salad

    Cranberry Jello Salad is the best combination of tart, tangy, sweet! It's similar to cranberry sauce but a little sweeter from the jello with undertones of orange and pineapple. Add it to your holiday spread and watch it disappear!
    Course Appetizer, Side Dish
    Cuisine American
    Keyword Cranberry Jello, Cranberry Jello Salad, Cranberry pineapple jello salad, thanksgiving jello salad
    Prep Time 5 minutes
    chill time 4 hours
    Total Time 4 hours 5 minutes
    Servings 8 servings
    Calories 124kcal
    Author Alyssa Rivers

    Ingredients

    • 2 (3-ounce) packages cranberry flavored gelatin
    • 1 ½ cups boiling water
    • 1 (14-ounce) can cranberry sauce, whole berry
    • 1 (20-ounce) can crushed pineapple, not drained
    • 2 tablespoons orange zest
    • 1 tablespoon lemon zest

    Instructions

    • Add the jello and boiling water to a large bowl and mix until the jello is completely dissolved.
    • Stir in the cranberry sauce, crushed pineapple, and orange and lemon zest.
    • Pour the jello mixture into a large serving bowl, cover, and chill in the refrigerator for at least 4 hours before serving.

    Nutrition

    Calories: 124kcal | Carbohydrates: 32g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 7mg | Potassium: 106mg | Fiber: 2g | Sugar: 26g | Vitamin A: 63IU | Vitamin C: 10mg | Calcium: 18mg | Iron: 0.4mg