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  • 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.

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    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.
  • Corn Ribs

    Corn Ribs

    I had to try these viral Corn Ribs, and now I totally get the hype! They’re fun, handheld, and smothered in creamy, zesty Mexican street corn flavor. Make a batch to share… or don’t. I won’t judge.

    Serving platter with cooked corn ribs smothered in Eloté sauce and garnished with Cotija cheese and cilantro.

    Why You Can Actually Trust My Recipe

    • Easy-to-Follow Instructions: I provide a clear, step-by-step method for safely and confidently cutting corn ribs.
    • Air Fryer & Oven Instructions: Whether you prefer using an air fryer or the oven, I’ve tested both methods and included detailed instructions for each.
    • Incredible Flavor: These are seasoned to perfection, offering a smoky, savory, and slightly spicy flavor with just the right balance in every bite.

    Ingredients Needed

    Overhead shot of labeled corn rib ingredients.
    • Corn: Pick medium-sized ears of corn; if they are too big, they will be harder to cut.
    Overhead shot of labeled elote sauce ingredients.
    • Sour Cream Swap: You can substitute the sour cream for Greek yogurt.

    How to Make Air Fryer Corn Ribs

    This corn ribs recipe took some trial and error, but I finally cracked the code! Scroll down for my easy cutting tips. They’re perfect with a grilled chicken BBQ dinner or a pasta salad lunch.

    1. Remove Husk and Cut Corn: Remove the husks from the ears of corn, then cut each cob into four ribs. *Keep scrolling for my foolproof method to slice corn.
    2. Make Sauce: In a small bowl, whisk together olive oil,  garlic powder, smoked paprika, chili powder, salt, and pepper.
    3. Coat in Sauce: Season corn by brushing the olive oil and spices mixture on each rib, allowing the sauce to get between the kernels.
    4. Cook: Place in the air fryer basket, then cook at 400 degrees Fahrenheit for 10 minutes.
    5. Make Elote Sauce to Coat Corn: In a small bowl, add mayonnaise, sour cream, crumbled cotija cheese,  cilantro, lime juice, paprika, chili powder, garlic powder, salt, and pepper to taste. Then, stir to combine.
    6. Coat and Serve: Brush the Elote sauce on each corn rib and/or serve on the side for dipping! Then, garnish with extra cotija cheese and chopped cilantro for the perfect finishing touch.
    Corn cob cut into fourths.
    Corn rib marinade in a bowl.
    Someone brushing the corn rib with marinade.
    Someone placing corn ribs into the air fryer.
    Elote sauce ingredients in a bowl.
    Someone smothering the elote sauce on the cooked corn.

    How to Cut Corn Cobs Like A Pro

    1. Make Flat End: Cut the stalk off the end of the corn so you have a stable flat end to stand the corn upright.
    2. Stand the Cob Up to Cut In Half: Place the flat side of the cob on the cutting board and use a large, sharp knife to cut down the center of the cob.
    3. Get Knife Through the Cob: Once you secure the knife in the center of the corn rib, use a meat mallet or rolling pin to pound the knife through the rib.
    4. Cut Into Fourth: Now, place each half flat-side down and cut each half in half again. Cut each cob into four ribs.
    Someone cutting the stalk off the end of the cob.
    Overhead shot of a knife slicing through the top end of the cob.
    someone hitting the back of a knife blade to get the knife to go through the corn cob.
    Corn cob cut into ribs.
    Someone dipping a corn rib into the elote sauce.

    Corn Ribs in the Oven

    Oven Instructions: Preheat the oven to 400°F, then follow instructions 1-3, and place the corn ribs on a baking sheet. Bake for 10-15 minutes, then slather the cooked corn with the Elote sauce!

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    Air Fryer Corn Ribs

    Crispy corn ribs coated in creamy, zesty Mexican street corn flavor. They're bold, fun, and totally addictive.
    Course Appetizer, Side Dish
    Cuisine American, Mexican American
    Keyword air fryer corn ribs, corn ribs recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings 4 Servings
    Calories 312kcal
    Author Alyssa Rivers

    Ingredients

    Corn Ribs

    • 2 corn on the cob
    • ¼ cup olive oil
    • ½ teaspoon garlic powder
    • ½ teaspoon smoked paprika
    • ½ teaspoon chili powder
    • ¼ teaspoon salt
    • ¼ teaspoon pepper

    Elote Sauce

    • ¼ cup mayonnaise
    • ¼ cup sour cream
    • ¼ cup crumbled cotija cheese
    • 2 tablespoons cilantro
    • 1 tablespoon lime juice
    • ¼ teaspoon paprika
    • ¼ teaspoon chili powder
    • ¼ teaspoon garlic powder
    • salt and pepper to taste

    Instructions

    • Remove the husks from 2 corn on the cob. Cut the stalk off the end of the corn so you have a stable flat end to stand the corn upright. Place the flat side of the cob on the cutting board and use a large, sharp knife to cut down the center of the cob. Cut each cob into 4 ribs.
    • In a small bowl, whisk together ¼ cup olive oil, ½ teaspoon garlic powder, ½ teaspoon smoked paprika, ½ teaspoon chili powder, ¼ teaspoon salt, and ¼ teaspoon pepper.
    • Brush the olive oil mixture on each corn rib.
    • Place the corn ribs in the air fryer basket. Cook at 400 degrees Fahrenheit for 10 minutes.
    • In a small bowl, add ¼ cup mayonnaise, ¼ cup sour cream, ¼ cup crumbled cotija cheese, 2 tablespoons cilantro, 1 tablespoon lime juice, ¼ teaspoon paprika, ¼ teaspoon chili powder, ¼ teaspoon garlic powder, and salt and pepper to taste. Stir to combine.
    • Brush the Elote sauce on each corn rib or serve on the side for dipping!

    Notes

    Corn Ribs in the Oven
      • Preheat the oven to 400°F.
      • Follow instructions 1-3, then place the corn ribs on a baking sheet.
      • Bake for 10-15 minutes, then slather the cooked corn with the Elote sauce!
    •  
    Store and Reheat: I recommend enjoying corn ribs right away! But if you have leftovers, keep them in a sealed bag in the fridge for 1-2 days. Reheat in the microwave or air fryer until warmed through!

    Nutrition

    Calories: 312kcal | Carbohydrates: 11g | Protein: 4g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 0.03g | Cholesterol: 23mg | Sodium: 360mg | Potassium: 178mg | Fiber: 1g | Sugar: 4g | Vitamin A: 534IU | Vitamin C: 4mg | Calcium: 67mg | Iron: 1mg

    More Mexican Street Corn (Elote) Recipes

  • 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
  • One-Pan Creamy Lemon Orzo

    One-Pan Creamy Lemon Orzo

    Fresh lemons make me so happy! They’re bright, cheerful, and lift me out of the winter rut. Add that citrusy sunshine to a creamy pasta, and you get this dreamy Creamy Lemon Orzo! Simple, rich, and bursting with feel-good flavor.

    Overhead shot of plated creamy lemon orzo.

    Why This Orzo Understood the Assignment!

    • One Pan Simplicity: I know you need minimal cleanup meals, and this dish is made in one pan and done in under 30 minutes. I’ve got you!
    • Cozy, Creamy, Family Favorite: With rich heavy cream and fresh lemon, this dish feels fancy but is still totally family-friendly! Everyone always asks for seconds.
    •  Light Pasta Dish: Even though this dish is pasta, the lemon makes it light and bright, and not so heavy.

    Creamy Lemon Orzo Ingredients

    Overhead shot of labeled ingredients.
    • Parmesan: I used freshly shredded Parmesan for bold flavor. Pre-shredded works, but fresh makes all the difference in this simple dish.
    • Fresh Vs. Dry Basil: You can use 2 teaspoons of dried basil in place of fresh, but fresh brings way more flavor.
    • Heavy Cream Substitution: I recommend full-fat heavy cream for the creamiest texture. Half and half works, but it won’t be quite as rich.

    How to Make Creamy Lemon Orzo

    You know I’m all about making your weeknights easier! This creamy lemon orzo is one of those gems that comes together fast, with simple ingredients and the best flavor in every bite.

    1. Cook Shallots: Heat the butter in a large pan over medium-high heat, then add in the shallots and cook, stirring frequently, for 3 minutes.
    2. Toast Orzo: Add the orzo to the pan and continue to cook, stirring occasionally, for 5 minutes, to lightly toast the orzo. Add the garlic and lemon zest to the pan and cook for 1 minute, until fragrant. Whisk in the chicken broth, heavy cream, lemon juice, salt, and pepper.
    3. Cook, Stirring Frequently: Bring the liquid to a boil, then reduce the heat to medium-low and simmer the pasta for 8-10 minutes. Stir frequently to keep the pasta from sticking to the pan. Once the pasta is tender and the liquid has cooked down, sprinkle the dish with parmesan cheese and basil and then serve warm.
    Shallots and butter cooking in a skillet.
    Orzo and other ingredients all cooking together in a skillet.
    Lemon juice, cream and other ingredients added to the orzo.

    How to Store Leftovers

    • In the Fridge: Store creamy lemon orzo leftovers in an airtight container in the fridge for up to 4 days. 
    • In the Freezer: Store completely cooled leftovers in a freezer-safe container in the freezer for up to 3 months.

    Cooked creamy lemon orzo in a skillet.

    What to Serve With Lemon Orzo

    This creamy lemon orzo pairs beautifully with just about anything—chicken, steak, pork, baked cod, even shrimp! Make these items below for an amazing meal. Your family will think you went all out (but we’ll know the truth).

    Print

    Creamy Lemon Orzo

    My creamy lemon orzo is bright, cozy, and packed with fresh flavor. Made in one pan and ready in under 30 minutes!
    Course Side Dish
    Cuisine American
    Keyword creamy lemon orzo, creamy lemon orzo recipe, lemon orzo, one pan lemon orzo, orzo recipe
    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Servings 6
    Calories 358kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Heat the 2 tablespoons salted butter in a large pan over medium-high heat. Add in the 2 minced shallots and cook, stirring frequently for 3 minutes.
    • Add the 1 ½ cups orzo to the pan and continue to cook, stirring occasionally for 5 minutes, to lightly toast the orzo.
    • Add the 3 minced cloves garlic and 1 tablespoon lemon zest to the pan and cook for 1 minute, until fragrant. Whisk in the 2 cups chicken broth, 1 cup heavy cream, 3 tablespoons lemon juice, 1 teaspoon salt, and ½ teaspoon pepper.
    • Bring the liquid to a boil, then reduce the heat to medium-low and simmer the pasta for 8-10 minutes, stirring frequently to keep the pasta from sticking to the pan.
    • Once the pasta is tender and the liquid has cooked down, sprinkle the dish with ½ cup freshly shredded Parmesan cheese and 2 tablespoons freshly chopped basil and serve.

    Nutrition

    Calories: 358kcal | Carbohydrates: 33g | Protein: 9g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 64mg | Sodium: 868mg | Potassium: 199mg | Fiber: 2g | Sugar: 3g | Vitamin A: 811IU | Vitamin C: 6mg | Calcium: 122mg | 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
  • Cheesy Beer Bread Muffins

    Cheesy Beer Bread Muffins

    These cheesy beer bread muffins are light, fluffy, and packed with savory flavor! The key is to not overmix the batter. Mixing until just combined will give you the perfect airy, melt-in-your-mouth texture that will keep you coming back for more.

    Cheesy beer bread muffin stacked on top of a muffin, still inside of the muffin tin.

    Reasons You’ll Love This Recipe

    • Quick & Easy: You only need 10 minutes to prep these beer bread muffins! No yeast or kneading required!
    • Cheesy & Delicious: These are loaded with melty cheese and a subtle beer flavor for a rich, savory taste.
    • Versatile: Enjoy as a cozy side with chili, stews, or a warm bowl of soup! They’re also great as a snack with honey butter or jam.

    Cheesy Beer Bread Muffins

    These beer bread muffins are quick, easy, and made with ingredients you probably already have. I tested them twice to make sure they’re extra fluffy, tweaking the flour so a full 12-ounce beer works perfectly. Just crack one open and pour it in! Well . . . not so fast, the beer needs to be room temp, or the butter will clump up. Trust me on this one. Beer, cheese, and bread? Sounds like the perfect St. Patrick’s Day combo to me!

    Ingredients Needed

    Overhead shot of labeled ingredients.

    How to Make Cheesy Beer Bread Muffins

    Making cheesy beer bread muffins is incredibly simple and requires just a few basic ingredients! With no need for yeast or rising time, these come together quickly, making them perfect for a last-minute side or snack. Follow these easy steps to whip up a batch in no time!

    1. Mix Dry Ingredients: Preheat oven to 350 degrees Fahrenheit and spray a 12-cup muffin pan with non-stick cooking spray. In a large bowl, whisk the all-purpose flour, baking powder, salt, and garlic powder.
    2. Stir in Wet Ingredients and Bake: Mix in the beer, butter, and shredded sharp cheddar cheese until the batter just comes together. Evenly distribute the batter into the muffin tin, and bake the muffins for 30-40 minutes or until a toothpick inserted comes out clean and the muffins are golden on top.
    3. Add Melted Butter and Cool: Brush the baked muffins with melted butter and let them cool for a few minutes before serving.
    A mixing bowl filled with all of the dry ingredients and a whisk.
    A mixing bowl with the wet and dry ingredients combined.
    Angle shot of someone brushing butter over the top of the baked muffins.

    Beer Cheese Muffin Creations Your Way

    Here are a few tips and variations so you can experiment with add-ins and make these beer bread muffins perfect for you!

    • Spice it up! Try adding 1 seeded and minced jalapeño in with the cheese or 2 tablespoons minced chives.
    • What kind of beer should I use? I use a light beer for this recipe so it’s not overpowering, but if you want a strong flavor and darker color, use a dark beer.
    • Can I switch up the cheese? I used sharp cheddar cheese, but you can use cheddar jack, pepper jack, mild cheddar, swiss, gruyere, the list goes on and on.

    Overhead shot of the baked cheesy beer bread muffins still in the baking tin.

    How to Store Leftover Beer Bread Muffins

    Let the muffins completely cool before storing them in an airtight container, or they will sweat and become soggy. 

    • In the Refrigerator: Store in the fridge in an airtight container for up to 5 days. 
    • In the Freezer: Store in the freezer for up to 3 months.

    Close up shot of a cheesy beer bread muffin torn in half resting on top of the muffins in the muffin tin.

    More Easy Bread Recipes

    Print

    Cheesy Beer Bread Muffins

    These cheesy beer bread muffins are light, fluffy, and packed with savory flavor! With a hint of beer and plenty of cheesy goodness, they come together quickly and make the perfect side for a hot bowl of soup or a warm, buttery snack.
    Course Appetizer, Bread
    Cuisine American
    Keyword beer bread, beer bread muffin recipe, beer bread muffins, cheesy beer bread muffins
    Prep Time 10 minutes
    Cook Time 40 minutes
    Total Time 50 minutes
    Servings 12 muffins
    Calories 243kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Preheat oven to 350 degrees Fahrenheit and spray a 12-cup muffin tin with non-stick cooking spray.
    • In a large bowl whisk the 2 ½ cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, and 1 teaspoon garlic powder.
    • Mix in the 1 (12-ounce) can room-temperature pale beer, ¼ cup melted unsalted butter, and 1 ½ cups shredded sharp cheddar cheese until the batter just comes together.
    • Evenly distribute the batter into the muffin tin, and bake the muffins for 30-40 minutes or until a toothpick inserted comes out clean and the muffins are golden on top.
    • Brush the baked muffins with 2 tablespoons melted butter, and let them cool for a few minutes before serving.

    Nutrition

    Calories: 243kcal | Carbohydrates: 25g | Protein: 8g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 334mg | Potassium: 154mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 365IU | Vitamin C: 0.003mg | Calcium: 183mg | Iron: 2mg
  • Marry Me Mushrooms

    Marry Me Mushrooms

    You guys love my marry me recipes and you go crazy over all my mushrooms so I wanted to “marry” these recipes (pun intended!) by creating this marry me mushrooms recipe. IT IS AMAZING!!!  

    Marry Me mushroom sauce in a skillet with wooden serving spoon scooping out a spoonful.

    Reasons You’ll Love This Recipe

    • Delicious Vegetarian Option: You won’t miss the meat in this dish! The mushrooms are hearty and the perfect complement to the creamy “Marry Me” sauce.
    • Easy One-Pan Mushroom Recipe: This recipe only requires a handful of ingredients, one pan, and 20 minutes, making it perfect for busy weeknights.
    • Rich, creamy, and packed with flavor! My family cannot get enough of the delicious “Marry Me” flavor! Sun-dried tomatoes, garlic, and herbs come together for major deliciousness! Try my Marry Me Chicken Orzo and this Marry Me Salmon next!

    Ingredients Needed

    Overhead shot of labeled ingredients.

    How to Make Marry Me Mushrooms

    Inspired by my famous “Marry Me” dishes, this easy mushroom recipe is perfect for busy weeknights. The entire recipe comes together in just 20 minutes, and it’s all cooked in one pan, which means less cleanup! 

    1. Cook: Melt 2 tablespoons butter in a large skillet on medium-high heat. Add the mushrooms and cook for 3-4 minutes until tender and browned.
    2. Make a Roux: Add the remaining 2 tablespoons of butter and flour, then stir to make a paste. 
    3. Add: Stir in the minced garlic, drained sun-dried tomatoes, Italian seasoning, and paprika.
    4. Whisk and Thicken: Whisk in the chicken broth, heavy cream, and parmesan cheese. Heat until the sauce starts to thicken.
    5. Garnish and Serve: Stir in the chopped basil and red pepper flakes, if using, and season with salt and black pepper if needed. Garnish with red pepper flakes if desired. Serve over mashed potatoes, pasta, or rice.
    Overhead shot of mushrooms cooking in butter in a skillet.
    Overhead shot of cooked mushrooms, butter and flour in a skillet.
    Overhead shot of the seasonings and sun-dried tomatoes adde in with the mushrooms and flour in a skillet.
    Overhead shot of the cream and parmesan cheese added to the skillet.
    Overhead shot of chopped basil leaves and red pepper flakes added to the sauce.

    Get Creative with Your Marry Me Mushrooms

    Now that you know how to make creamy marry me mushrooms, let’s dive into some helpful tips and variations to customize this dish to your liking.

    • What kind of mushrooms should I use? Use any kind of mushroom you prefer for this recipe! I love the look of some sliced in half and some left whole. You are welcome to slice all of your mushrooms if you prefer.
    • Do I have to use basil? I love the added flavor of the basil, but feel free to use fresh chopped spinach if you prefer! Basil brightens the flavors and colors of this dish!
    • Can I use vegetable broth? Use vegetable broth if you prefer not to use chicken broth. Either one will work great! Add a splash of broth if needed to thin the creamy sauce to your liking.
    • Can you handle the heat? I added a small amount of red pepper flakes to the sauce, but you can add more and garnish with extra if you really love the flavor and heat! I always add more if my kids aren’t eating it.

    Close up shot of the Marry me mushrooms.

    Storing and Reheating Leftovers

    Once you’ve made these irresistible Marry Me Mushrooms, you might want to save some for later. Here’s how to store and reheat them so they stay just as flavorful!

    • In the Refrigerator: Store in an airtight container in the fridge for up to 4 days.
    • To Reheat: Reheat these mushrooms in a skillet over medium heat or in the microwave until warm. You can add a little extra broth or cream if needed.

    Overhead shot of plated marry me mushrooms over mashed potatoes and a crust of bread.

    More Tasty Mushroom Recipes

    Print

    Marry Me Mushrooms

    Marry Me Mushrooms are rich, creamy, and packed with flavor! These make the perfect addition to pasta, rice, or your favorite protein.
    Course Appetizer, Dinner, Side Dish
    Cuisine American
    Keyword marry me mushrooms recipe, sun-dried tomato basil mushrooms
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings 4 servings
    Calories 371kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Melt 2 tablespoons butter in a large skillet on medium-high heat. Add the mushrooms and cook for 3-4 minutes until tender and browned.
    • Add the remaining 2 tablespoons of butter and flour, then stir to make a paste.
    • Stir in the minced garlic, drained sun-dried tomatoes, Italian seasoning, and paprika.
    • Whisk in the chicken broth, heavy cream, and parmesan cheese. Heat until the sauce starts to thicken.
    • Stir in the chopped basil and red pepper flakes, if using, and season with salt and pepper if needed.
    • Garnish with red pepper flakes if desired. Serve over mashed potatoes, pasta, or rice.

    Nutrition

    Calories: 371kcal | Carbohydrates: 20g | Protein: 12g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 86mg | Sodium: 647mg | Potassium: 950mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1482IU | Vitamin C: 9mg | Calcium: 180mg | Iron: 3mg