It is grilling season! With grilling season comes hot weather and plenty of picnics! And I love me a good picnic, except for the bugs, of course.

I’m excited to spend a relaxed summer with some burgers on the grill and plenty of this Loaded Red Bliss Potato Salad. It is super easy to put together and is great to eat with family and friends. I have a feeling they will be asking you to make this easy recipe over and over again because mine already has!

Ingredients for Loaded Potato Salad

Here’s what you need to make this classic potato salad recipe:

• Small red potatoes
• Mayonnaise
• Honey Dijon mustard
• Kosher salt and black pepper
• Bacon, cooked and chopped
• Green onions, chopped
• Shredded Cheddar Jack cheese

Check out the recipe card below for the exact amounts you’ll need of each ingredient.

How to make Loaded Red Potato Salad

This red potato salad recipe is easy to make, but you need to plan for some extra time in the fridge so the flavors can really meld together. 

1. First, fill a large pot with water. Place it on the stove and bring it to a boil over medium heat.
2. Next, wash and gently scrub the potatoes with cold water, removing any dirt. Cut them into about small pieces, about 1/2-3/4 inch cubes. (There is no need to remove the potato skins!)
3. Now place the cubed potatoes into the boiling water and cook for 10 – 12 minutes or until fork tender. Drain and let the tender potatoes cool for about 15 minutes.
4. Meanwhile, make the dressing. Mix together the mayonnaise, Honey Dijon mustard, salt, pepper, bacon, and green onions in a small bowl.
5. Place the warm potatoes into a large bowl and add the dressing and cheese. Gently mix together until well-coated.
6. Cover with plastic wrap or similar and place the bowl into the refrigerator. Refrigerate for at least two hours before serving.

Recipe Variations

• Add some fresh dill, pickle juice, or even chopped dill pickles to your salad.
• If you like eggs in your potato salad, add a few hard-boiled eggs to the mix.
• I prefer tender red potatoes for this recipe, but you can make potato salad with Yukon gold potatoes or even russet potatoes! They cook at different rates so make sure to adjust the cook time as needed.
• Use a sharp cheddar cheese in place of the Cheddar Jack, or any other mild cheese.
• You can also try one of these potato salad recipes.

FAQs

How do I store leftover Potato Salad?

Store leftovers in an airtight container in the fridge. It will stay fresh for up to 5 days!

Can I make Loaded Red Bliss Potato Salad ahead of time?

You can make this traditional potato salad 1-2 days in advance if stored properly. I like to make it at night to serve the next day. If you want to keep your bacon crispy, cook and add the chopped bacon just before serving!

Can I freeze Potato Salad?

Mayonnaise doesn’t freeze well, and the texture of this creamy potato salad will change when defrosted. So, I don’t recommend freezing this salad.

What should I serve with Red Bliss Potato Salad?

Fried chicken or Hamburgers and hot dogs always pair well with potato salad.

Sandwiches are another great choice for a main, like these Ham and Cheese Party Sandwiches. 

I also enjoy this easy potato salad recipe with my Pulled Pork or BBQ Shredded Chicken Sandwiches. 

More Potluck Recipes

Be sure to add these other great recipes to your potluck or picnic menu as well!

I ate a lot of my grandmother’s Easy Three Bean Salad growing up and absolutely loved it. Packed with different varieties of beans, including green beans, wax beans, and kidney beans marinated in a simple homemade dressing, this salad is a powerhouse of plant-based protein, fiber, and essential nutrients.

Whenever I make this Pepperoni Bread, everyone loves and devours it. It is made with easy homemade pizza dough, pepperoni, and provolone cheese for one heck of an easy and delicious appetizer.

Basic Macaroni Salad is made with elbow macaroni, green pepper, onion, celery, mayonnaise, yellow mustard, and white vinegar. This dish has lots of flavor that is sure to be a hit and staple at every summer BBQ!

Combining the simplicity of pasta with a medley of fresh veggies and zesty herbs, this Italian Pasta Salad is my go-to for warm days. Make this quick and delicious dish that will become a staple for easy summer meals!

Make these Homemade Baked Beans for family dinners, Fourth of July barbecues, and potlucks this summer!

 What are you bringing to the next neighborhood picnic? Let me know in the comments below!

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Loaded Red Bliss Potato Salad

This Loaded Red Potato Salad is like eating a baked potato with all the fixin’s. Red Bliss potatoes, Dijon mustard, bacon, green onions, and cheese make this a potato salad perfect for summer cookouts!

Course Side Dish

Cuisine American

Keyword Red Potato Salad

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Cooling and Refrigeration 2 hours hours 15 minutes minutes

Total Time 2 hours hours 40 minutes minutes

Servings 4 servings

Calories 679kcal

Author Lynne Feifer

Ingredients

• 2 lbs. red potatoes
• 1 cup mayonnaise
• 2 tablespoons Honey Dijon mustard
• ¼ teaspoon kosher salt plus more to taste if desired
• ¼ black pepper
• 6 slices cooked bacon chopped
• 3 green onions chopped
• ½ cup shredded Cheddar Jack cheese

Instructions

• Fill a medium pot with water and placing it on the stove, set it to medium high to bring to a boil.
• Wash and gently scrub the potatoes with cool water, removing any dirt. Cut into cubes about 1/2-3/4 inches.
• Place potatoes into pot and cook for 10 – 12 minutes or until fork tender.
• To make the dressing, in a small bowl, mix together the mayonnaise, honey dijon mustard, salt, pepper, bacon and green onions.
• Drain the potatoes and allow to cool for about 15 minutes.
• Place into a medium bowl and add the dressing and cheese. Gently mix together until well coated.
• Cover and place bowl into refrigerator for at least two hours before serving.

Nutrition

Calories: 679kcal | Carbohydrates: 41g | Protein: 13g | Fat: 52g | Saturated Fat: 11g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 51mg | Sodium: 882mg | Potassium: 1150mg | Fiber: 4g | Sugar: 5g | Vitamin A: 311IU | Vitamin C: 21mg | Calcium: 148mg | Iron: 2mg

This post was originally published May 18, 2017. It has been updated in format and with pictures on May 5, 2025.

The post Red Potato Salad appeared first on 365 Days of Baking.

If you need an easy recipe to make and bring to potlucks or family gatherings, then look no further! This salad, also known by different names like Pistachio Delight, takes only a few minutes to throw together. Let it chill in the fridge to develop the flavors, and you’ve got a side dish or dessert that anyone will enjoy!

Why is it Called Watergate Salad?

If the name “Watergate” makes you recall a certain presidential scandal, you might be wondering why in the world this ambrosia-like salad has the same name. Well, both the scandal and this salad have ties to the famous Watergate hotel.

This salad was created by Kraft under the name Pistachio Pineapple Delight, but its similarity to Watergate cake caused people to start requesting it by this name. This dish actually gained popularity during the Watergate scandal! Read more about it here.

My family always calls this classic recipe “Green Fluff”. Of course, we also eat “Orange Fluff” and “Pink Fluff”, so we’re not exactly creative with our name choices. But it does describe this green, fluffy dish!

Watergate Salad Main Ingredients

Gather the following items together to make this fluffy, sweet salad:

• Pistachio instant pudding mix
• Canned pineapple chunks (don’t drain the juice- you’ll need it!)
• Maraschino cherries, drained
• Mini marshmallows
• Chopped walnuts
• Cool Whip whipped topping (thawed) or my recipe for Stabilized Whipped Cream
• Chopped pistachios

Check the recipe card at the end of the post for a detailed ingredient list and instructions!

How to Make Watergate Pistachio Salad

This sweet side dish is so easy to make, requiring just a few easy steps:

1. In a large bowl, mix together the pudding mix and pineapple chunks, including the juice!
2. Stir in the cherries and chopped walnuts, then gently fold in the miniature marshmallows and Cool Whip.
3. Cover the bowl with plastic wrap and place the Watergate salad in the fridge for 2 hours. This allows the flavors to combine and deepen for the best results.
4. Before serving, top with additional cherries and pistachios as desired.

FAQs

How do I store leftovers?

Store leftovers in an airtight container in the fridge for 2-3 days. Be sure to stir before serving as the ingredients may begin to separate.

Can I make Watergate Salad ahead of time?

Yes! Feel free to make the night before you need it. It’s best enjoyed within the first day or 2 that it’s made, so you shouldn’t make it days in advance. Making it the night before would be ideal. 

Can I use a different flavor of pudding mix for this recipe for Watergate Salad?

Sure, although the flavor will be slightly different. If you can’t find pistachio pudding, you can use vanilla instead. Just be sure to add plenty of chopped pistachios on top. If you still want the green color, you will have to add in a few drops of green food dye when mixing together the pudding mix with the pineapple and juices, as it was the pistachio pudding mix that gave it its green color. 

Can I use crushed pineapple instead of pineapple chunks?

Absolutely, just be sure it’s around the same amount (20 ounces), and be sure to add the juices from the can, just like with the pineapple chunks. 

What can I use instead of chopped walnuts?

If you don’t like crunches in your fluff salads, feel free to omit them. If you simply don’t like walnuts, chopped pistachios would be the best substitute.

More Ways to Use Pudding Mix

Who knew a little box of pudding mix could be so versatile? Here are some fun treats you can make with pudding mix:

• Walking Strawberry Pretzel Salad
• The Best Lemon Squares
• Lemon Meringue Rice Krispie Treats
• Any of my famous Dream Bars!
• Ambrosia Salad

Which one is first on your list to make?

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Watergate Salad

Watergate Salad is an easy side dish that's chock full of different flavors and textures with creamy pistachio pudding, tangy fruit, and crunchy nuts. It's a dish to wow the senses and the taste buds!

Course Salad

Cuisine American

Keyword Watergate Salad

Prep Time 10 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 12 servings

Calories 146kcal

Author Lynne Feifer

Ingredients

• 3.4 ounces instant Pistachio pudding mix
• 20 ounces canned pineapple chunks (and juice)
• ¼ cup Maraschino cherries, drained
• 2 ½ cups mini marshmallows
• ½ cup chopped walnuts
• 4 ounces Cool Whip, thawed * See Note

Toppings

• Maraschino cherries
• Chopped pistachios

Instructions

• Mix together the pudding mix & pineapple chunks, with the juice. 
• Stir in the cherries, walnuts, marshmallows, and Cool Whip. 
• Let the salad set for 2 hours in the fridge, covered. 
• Top with cherries and pistachio before serving! 

Notes

• Don’t like Cool Whip? Don’t let that stop you from making this, use my Stabilized Whipped Cream recipe instead!
• Store leftovers in an airtight container in the fridge for 2-3 days. Be sure to stir before serving. 
• This recipe makes 6 cups.
• Nutritional information has been calculated for ½ cup serving per person.

Nutrition

Serving: 1serving | Calories: 146kcal | Carbohydrates: 28g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 132mg | Potassium: 93mg | Fiber: 1g | Sugar: 24g | Vitamin A: 44IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 0.3mg

The post Watergate Salad appeared first on 365 Days of Baking.

Ambrosia Fruit Salad is a classic Southern recipe. Sure, we call it a “salad”, but it’s really more of a light dessert. This classic recipe is named for the Greek “food of the gods”!

An ambrosia recipe might include different fruits, mini marshmallows, and various other toppings like coconut or crushed pecans. Some use sour cream or cottage cheese. Just about every Southern family has their favorite Ambrosia Salad recipe that is made “the right way”!

I’m happy to share my favorite recipe for ambrosia salad with you. The addition of Greek yogurt and Cool Whip makes this the perfect creamy fruit salad! I love the tangy bits of pineapple and mandarin oranges combined with the sweet maraschino cherries and fruit-flavored marshmallows. Of course, you can leave out anything that’s not to your taste, but I really think you’ll love this easy ambrosia salad recipe! It’s a family favorite!

Ingredients for Homemade Ambrosia Salad

Gather together the following items to make the best ambrosia salad you’ve ever eaten:

• Cool Whip (thaw before using) – or use my Stabilized Whipped Cream recipe
• Vanilla Greek yogurt
• Sweetened shredded coconut
• Canned mandarin oranges, drained
• Canned Pineapple chunks, drained (pineapple tidbits work well too!)
• Maraschino cherries, drained
• Fruit-flavored miniature marshmallows

You can find a detailed ingredient list and instructions in the recipe card at the bottom of the post!

How to Make Ambrosia Salad

This classic fruit salad couldn’t be easier to make! Here’s how:

1. In a large bowl, stir together the thawed Cool Whip, Greek vanilla yogurt, and coconut shreds.
2. Open and drain all the cans of fruit, then add them to the yogurt mixture. Stir well to combine.
3. Finally, fold in the marshmallows and stir to coat. Cover and let the ambrosia chill in the fridge for at least 2 hours. This lets all those fruity flavors spread and combine.
4. Before serving, top with more maraschino cherries (optional). Serve and enjoy!

FAQs

How do I store leftover Ambrosia Salad?

Store in the fridge in an airtight container for up to 3 days. However, for the best texture, enjoy this salad the same day or within 24 hours.

Can I make this side dish ahead of time?

Absolutely! Ambrosia salad is a perfect dish to make ahead of time. I recommend making it the night before you plan to serve it, as if you make it too far in advance the texture will begin to degrade.

Can I use fresh fruit in this recipe?

Part of the delight of this recipe comes from the texture. Canned fruit is generally softer and sweeter so I recommend sticking with that.

Can I make this recipe dairy-free?

Sure, swap out the Cool Whip and Greek yogurt for non-dairy versions of whipped topping, such as those made with coconut milk or other plant-based versions.

How can I know it’s done chilling and ready to serve?

As it chills, the ambrosia salad will thicken and come together. It should look fairly smooth on the top, with bumps throughout. You don’t need to refrigerate it for a long time–2 hours is plenty of time to ensure it’s done!

What can I add for some crunch?

Consider adding chopped walnuts, pecans, or other nuts to this salad to enjoy a satisfying crunch in each bite.

More Delicious Salads to Share

Tons of amazing salad recipes exist, but my favorites always have fruit! Try one of these next time you need a delicious and refreshing salad:

• This Winter Salad brings together crisp spinach with juicy apple slices, tangy feta cheese, crunchy pecans, and a light, sweet vinaigrette.
• Tossed with poppyseed dressing, this easy Strawberry Spinach Salad recipe can be served as a side dish or topped with chicken for a light meal.
• This Tropical Quinoa Salad is loaded with pineapple, mango, and Mandarin oranges, and it’s also a great source of protein from the quinoa cooked in coconut milk.

Do you like fruit on your salads?

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Ambrosia Salad

This classic fluffy Ambrosia Salad is easy to make and is the perfect side dish to bring to parties and potlucks. Loaded with marshmallows and sweet fruity flavors, you’ll love this nostalgic treat!

Course Salad, Side Dish

Cuisine American

Keyword Ambrosia Salad

Prep Time 5 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 5 minutes minutes

Servings 16 servings

Calories 128kcal

Author Lynne Feifer

Ingredients

• 8 ounces Cool Whip, thawed *You can substitute my Stabilized Whipped Cream Recipe
• 5.3 ounce vanilla Greek Yogurt
• ½ cup sweetened shredded coconut
• 15 ounce canned Mandarin oranges, drained
• 20 ounce canned pineapple chunks, drained
• 10 ounce jarred Maraschino cherries, drained
• 2 cups fruit-flavored mini marshmallows

Toppings

• additional Maraschino cherries, as desired

Instructions

•  Stir the cool whip, yogurt, and coconut shreds until thoroughly combined. 
• Then stir in all of the fruit. 
• Finally, gently fold in the marshmallows and let chill in the fridge for about 2 hours. 
• Top with more maraschino cherries, if you would like, before serving and enjoying! 

Notes

• Store in an airtight container in the refrigerator for up to 3 days.
  
• This recipe makes 8 cups and nutritional information has been calculated for ½ cup serving per person.

Nutrition

Serving: 1serving | Calories: 128kcal | Carbohydrates: 28g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 3mg | Sodium: 27mg | Potassium: 117mg | Fiber: 2g | Sugar: 23g | Vitamin A: 238IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 0.3mg

The post Ambrosia Salad appeared first on 365 Days of Baking.

Salads aren’t just for summer! I love a fresh green salad any time of year. Making one with seasonal ingredients like apples and pecans makes this salad perfect for the cozy winter months. The apples add a pop of sweetness, while the pecans provide a nutty crunch. The vinaigrette ties everything together with a hint of sweetness. 

Why You’ll Love This Recipe 

• If you’ve ever admired those amazing, colorful salads your friend makes, then you’ll be happy to show off this salad recipe! It has all the elements that make a salad memorable- flavor, texture, and variety!
• This salad is winter in a bowl! Pomegranate and pumpkin seeds bring in the flavors of the season. The red pomegranate seeds combined with the salad greens makes a festive salad for the holiday season, too!
• Salad lovers will love the fresh combination of bright flavors in this delicious salad!
• It only takes about 10 minutes to make this epic winter salad.

Ingredients for Winter Salad

Gather together the following ingredients for your salad:

• Baby spinach
• Apples (I like to use a sliced Honeycrisp apple for this recipe)
• Feta cheese
• Chopped pecans
• Pomegranate seeds or arils
• Pumpkin seeds
• Mint

Vinaigrette Dressing Ingredients

• Avocado oil
• Red wine vinegar
• Honey
• Garlic powder
• Salt and pepper

See the complete ingredient list with amounts and instructions in the recipe card below.

Equipment Needed 

Making a great salad means using the right tools. Here’s what you need to make the perfect winter salad:

• Cutting board 
• Knife 
• Bowl 
• Spoon 
• Measuring spoons and cups

How to Make a Fresh Winter Salad

Making a salad isn’t a recipe as much as a set of simple directions. The key is not to drown your salad in dressing. Start with a little, and you can always add more to taste!

1. Arrange the salad ingredients in your serving dish or large bowl.
2. In a separate small bowl, add the ingredients for the vinaigrette. Mix them with a fork until combined.
3. Drizzle the vinaigrette salad dressing on top of the salad or toss to coat. Enjoy!

Recipe Substitutions and Additions

You can customize this winter salad any way you like! Here are some suggestions:

• For this salad you can use blue cheese, goat cheese, gouda, or shaved parmesan cheese.
• Instead of apples, you can use other fresh fruit like pears or blueberries.
• You can use olive oil in place of avocado oil.
• In place of the pomegranate arils, try using dried cranberries or goji berries.
• Quinoa or brown rice is a great addition to this salad.
• Add grilled chicken, salmon, or chickpeas to add protein when serving this as a dinner salad.
• Any vinaigrette would go great with this salad if you don’t want to make your own dressing.

How Do I Store Leftover Winter Salad?

You can keep the undressed salad in the fridge in an airtight container for up to 3 days. One of my favorite ways to meal prep salads is to put individual servings in a mason jar to keep them fresh.

Once you’ve added the dressing it really doesn’t last, so it’s best served fresh!

What goes well with this Winter Salad Recipe?

Try serving this with Crockpot Pot Roast on a cold winter evening. It pairs nicely with chicken, like this Barbecue Chicken or this Air Fryer Whole Chicken.

Or serve this salad with a warm, comforting pasta dish, like Ravioli Lasagna, Sausage Alfredo Rigatoni, or Baked Macaroni and Cheese!

Don’t forget the Homemade Bread!

My Favorite Salad Recipes

If you’re a salad fan like me, you’ll want to try one of these tasty salad recipes next time you make salad:

• Strawberry Spinach Salad brings fresh ingredients and a pop of color to your table! Tossed with poppyseed dressing, this easy summer salad recipe can be served as a side dish or topped with chicken for a light meal. 
• This Couscous Chicken Salad is made with pearl couscous, grilled or cooked chicken, bell pepper, mushrooms, cherry tomatoes, spinach, arugula, and feta cheese, tossed with a paprika vinaigrette! It’s an easy and delicious salad to eat warm for dinner, and again the next day cold for lunch.
• This is the perfect classic Chicken Caesar Salad recipe! Crisp romaine leaves are tossed with tangy Caesar dressing, fresh Parmesan, and crunchy croutons for a delicious, refreshing meal idea with slices of boneless skinless chicken breast added.

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Winter Salad

This Winter Salad brings together spinach with apple slices, feta cheese, crunchy pecans, and a light, sweet vinaigrette. The flavors balance each other, with a combination of sweet, salty, and fresh.

Course Salad

Cuisine American

Keyword Winter Salad

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Calories 246kcal

Author Lynne Feifer

Ingredients

• 5 ounces baby spinach
• 1 Honeycrisp apple, sliced
• ½ cup feta cheese
• ½ cup pecans, chopped
• 4 ounces sugar pomegranate seeds
• ¼ cup pumpkin seeds
• 4 sprigs mint julienne-cut

Vinaigrette Ingredients

• ¼ cup avocado oil
• ⅛ cup red wine vinegar
• 2 tablespoons honey
• ½ teaspoon garlic powder
• ¼ teaspoon kosher salt
• ¼ teaspoon ground black pepper

Instructions

• Arrange the salad ingredients onto your serving dish.  
• To a separate small bowl, add the vinaigrette ingredients. Mix with a fork until combined.  
• Drizzle the vinaigrette on top of the salad or toss to coat. Enjoy!

Notes

You can keep the undressed salad in the fridge in an air-tight container for up to 3 days.  

Nutrition

Serving: 1serving | Calories: 246kcal | Carbohydrates: 17g | Protein: 5g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.002g | Cholesterol: 11mg | Sodium: 260mg | Potassium: 286mg | Fiber: 3g | Sugar: 12g | Vitamin A: 2318IU | Vitamin C: 10mg | Calcium: 99mg | Iron: 1mg

The post Winter Salad appeared first on 365 Days of Baking.

If you’re looking for a light, tasty salad dressing, this one is my absolute favorite! It’s similar to a simple vinaigrette but with added flavor and sweet notes. This poppyseed dressing pairs perfectly with a Strawberry Spinach Salad or really any fresh salad.

Why You’ll Love This Homemade Poppy Seed Dressing

• When you make your own dressing, you know it has fresh ingredients and you control exactly what goes into it.
• You can customize it to please your personal preference.
• It’s light and refreshing, giving your salad a delicious flavor without overwhelming your taste buds or weighing down the salad.
• This recipe also makes a great marinade for chicken!

Ingredients for Poppy Seed Salad Dressing

You only need a handful of ingredients for this homemade recipe:

• Granulated white sugar
• Apple cider vinegar
• Poppy seeds
• Minced onion
• Paprika
• Worcestershire sauce
• Canola oil

Check out the recipe card below for the exact amounts you’ll need.

How to make Poppy Seed Dressing

If you’ve never had a dressing with poppy seeds before, you’ll enjoy this one! They add a nice crunch to your salad without adding much flavor, as they are quite mild. Here’s how to make this salad dressing:

1. Combine the sugar, apple cider vinegar, poppy seeds, onion, paprika, and Worcestershire sauce in a blender. Blend until well combined.
2. With the blender on low, slowly pour in the canola oil through the opening of your lid and continue to mix until well combined. If you don’t have an opening in your lid, stop the blender, slowly pour in the canola oil, then replace the lid and blend until mixed thoroughly.
3. Transfer the contents to a mason jar with a lid or another airtight container and store it in the refrigerator.
4. Just before serving, shake to re-combine the ingredients, then pour the dressing over your salad and toss to coat evenly. Enjoy!

FAQs

Are there any substitutions I can make for this recipe?

Yes, there are a few common substitutions!

• You can use white wine vinegar or red wine vinegar instead of apple cider vinegar.
• You can also use olive oil or grapeseed oil instead of canola oil, or even a mixture of oils. Olive oil has a stronger taste, so just keep that in mind.
• If you want a creamier dressing, add a few teaspoons of mayonnaise when blending.
• You can cut down the sugar by up to half if you’d like to cut the sweetness a bit.

How long will Poppy Seed Dressing last in the fridge?

Store this in an airtight container in the fridge for 3-4 days. There are no preservatives, so that’s as long as the FDA recommends using homemade dressings. However, yours may last longer, even up to a few weeks!

The dressing will separate as it sits so make sure to shake it before using.

Homemade Salad Dressing Recipes

If you like making your own dressings, then you should try these next time:

This easy Homemade Italian Dressing is a blend of balsamic vinegar, water, olive oil, and spices. You can save some money, know all of the ingredients you’re using, and enjoy your favorite salad dressing without running to the store.

This flavorful Blue Cheese Dressing is made with Gorgonzola, Greek yogurt, a splash of vinegar, and spices for a delicious creamy dressing you could also use as a dip!

Fresh Vegetable Salad Recipes

To be completely truthful, most of my “salad” recipes are pasta or chicken salads. I do enjoy a fresh green salad often though, and these recipes are perfect for that:

• Chicken Caesar Salad
• Strawberry Spinach Salad
• Couscous Chicken Salad

What is your favorite type of salad?

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Poppy Seed Salad Dressing

This sweet and tangy Poppy Seed Dressing is the perfect complement to your green salads all year round! A vinegar base mixed with sugar and flavorful spices make this salad dressing a family favorite!

Course Condiment

Cuisine American

Keyword Poppy Seed Dressing

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8 servings

Calories 186kcal

Author Lynne Feifer

Ingredients

Poppy Seed Dressing

• ½ cup granulated sugar
• ¼ cup apple cider vinegar
• 2 tablespoons poppy seeds
• 1 ½ teaspoons minced onion
• ¼ teaspoon paprika
• ¼ teaspoon Worcestershire sauce
• ½ cup canola oil

Instructions

Poppy Seed Dressing

• In a blender, combine the sugar, apple cider vinegar, poppy seeds, onion,  paprika, and Worcestershire sauce. Blend until well combined.
• With the blender on low, slowly pour in the canola oil through the opening of the cover. Mix thoroughly.
• Just before serving, pour dressing over your salad and toss to combine. 

Notes

This recipe makes 1 cup of dressing and nutritional information has been calculated for a serving of 2 tablespoons per person. 

Nutrition

Serving: 1serving | Calories: 186kcal | Carbohydrates: 13g | Protein: 0.4g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 4mg | Potassium: 25mg | Fiber: 0.5g | Sugar: 13g | Vitamin A: 31IU | Vitamin C: 0.1mg | Calcium: 33mg | Iron: 0.3mg

The post Poppy Seed Dressing appeared first on 365 Days of Baking.

How’s your summer going?

I hope it’s going well. There seems to be a lot of it left as we’re only into the middle of June.

The recipes in this post are going to be great when you don’t want to turn the oven on to make dinner.
I’m already feeling the heat. We’ve had the air conditioner on and temperatures are really supposed to rise this next week here in Rhode Island, so it’s good to put these delicious recipes into our menu rotation. Anything I can do to keep our electric bill down at this point is a HUGE plus!

Enjoy these great Summer Salad Recipes and stay cool!

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Mexican Street Corn Pasta Salad

Simple Wedge Salad with Homemade Blue Cheese

Chicken Salad Sandwich

Creamy Broccoli Salad

Cucumber Salad

Honey Lime Fruit Salad

Strawberry Spinach Salad

Mediterranean Orzo Salad

Roasted Potato Herb Salad

Couscous Chicken Salad

Lobster Cobb Salad

Berry Chicken Salad

Chicken Souvlaki Pasta Salad

Shaved Brussels Sprouts Salad

Fresh Vegetable Salad

Jacked Up Monterey Chicken Salad

Antipasto Salad

Brown Rice & Apple Salad

Jalapeno Popper Macaroni Salad

Italian Orzo Pasta Salad

Parmesan Ranch Pasta Salad

Three Bean Salad

The post Summer Salad Recipes appeared first on 365 Days of Baking.

Hold onto your hat. This is a salad you’ll actually be EXCITED to eat! 

Look, I’m not usually the first person in the room to rave about salad. This Strawberry Spinach Salad, though? It’s worthy of all the praise I’m about to heap upon its leafy greens. It is absolutely one of my favorite salads and was given to me years ago by my sister-in-law, Karin.

The combination of fresh spinach with sweet strawberries, fresh plump blueberries and juicy mandarin oranges absolutely explodes with flavor! Add the sweet and sour dressing and a handful of crunchy almond slices and this spinach salad is not only healthy–it’s downright crave-able!

A fresh salad with juicy strawberries and spinach makes me think of breezy summer days and gardens overflowing with abundance. It’s the perfect salad for the warmer months of strawberry season, but I also love to make this salad in the depths of winter to give me a little morale boost (not to mention a nutritional boost!). Sitting down to a brightly colored bowl of greens and fresh berries is a great reminder that spring is coming. 

Whether you’re a total salad enthusiast or looking for new ways to enjoy your greens this year, you’ll love this easy spinach salad with poppy seed dressing. 

Strawberry Spinach Salad Ingredients

One of my favorite things about this salad is that there are so many ways to customize it based on your taste preferences, or what’s in season. Here are the simple ingredients I put in my basic strawberry spinach salad:

• Spinach –  fresh baby spinach leaves are my preference! 
• Fresh strawberries, sliced
• Mandarin oranges – Use the canned variety with juices drained.
• Fresh plump and juicy blueberries
• Sliced almonds – Slivered almond pieces are perfect. 

Poppy Seed Dressing Ingredients

• Granulated white sugar
• Apple cider vinegar
• Poppy seeds
• Minced onion
• Paprika
• Worcestershire sauce
• Canola oil 

Review the recipe card below for the exact amounts of each ingredient!

How to make this Strawberry Spinach Salad Recipe

You don’t really need a tutorial to make a spinach strawberry salad!

In a large bowl, place the spinach, strawberries, drained mandarin oranges, blueberries and almonds. I try to make it look pretty for guests, but otherwise, I mix it all together.

How to make Poppy Seed Salad Dressing

1. In a blender, combine the sugar, apple cider vinegar, poppy seeds, onion, paprika, and Worcestershire sauce. Blend until well combined.
2. With the blender on low, slowly pour in the canola oil through the opening of the cover. Mix thoroughly.
3. If you don’t have a blender, you can whisk the ingredients together in a small bowl until everything is well incorporated. Be sure to mince the onion very finely and whisk in the canola oil continuously as you add it to help ensure a smooth mixture.
4. Store the dressing in a mason jar or other airtight container for several days. Dress the salad just before serving, as the spinach will become limp if it is dressed too early.

Recipe Variations and Substitutions

• Instead of strawberries and/or blueberries, add some grapes that are cut in half.
• I love this with very thinly sliced apples instead of mandarin oranges.
• Use walnuts or pecans instead of almonds. You could also use another crunchy ingredient like sunflower seeds.
• The dressing can be made with red wine vinegar or white wine vinegar instead of apple cider vinegar.
• You can use light-tasting olive oil instead of canola oil if desired.
• Change it up and make this Mandarin Orange Ginger Dressing to toss it in. It will give you a lovely pop of flavor and accentuate the mandarin oranges already in the salad!
• It’s also great with a balsamic dressing or my Blue Cheese Gorgonzola Dressing!

It’s so easy to mix it up in different ways so you never get bored. 

Can I add chicken or another protein?

Absolutely! Grilled chicken breasts, chopped or shredded, turn this delicious salad into a satisfying and healthy meal. You can even go the super easy route and pick up a rotisserie chicken from the grocery store to serve on top of this salad. 

I love goat cheese and if you do, too, you’ll find that it’s a delicious addition to spinach and strawberry salads. Creamy feta cheese is another great option. 

I try to add chicken to my salads whenever I get the chance, like in this Cobb Salad Recipe. A good amount of protein, veggies, and lettuce and I’m good to go!

What should I serve with this delicious Strawberry Spinach Salad?

As a side dish, this beautiful salad pairs perfectly with almost any main dish. It’s delicious served with Lemon Herb Roasted Chicken and a basket of Dinner Rolls for a Sunday dinner.

Today’s salad recipe makes a great addition to a potluck meal too. Bring a big bowl of this salad and some BBQ Pork Mac & Cheese for a balance of hearty and healthy dishes!

How many servings are in this recipe?

This recipe will serve about 6 people. Feel free to double or triple it for a larger crowd!

More Salad Recipes

• Looking for a great low-carb lunch idea? These Avocado Tuna Salad Lettuce Wraps are delicious and easy to make. Or skip the tuna altogether and make this easy and flavorful Avocado Salad.
• Spinach and arugula are the main greens at play in this Couscous Chicken Salad. It’s loaded with bell peppers, mushrooms, and feta too, then finished with a spicy paprika dressing.
• Greek Quinoa Chicken Salad makes a regular appearance on our lunch and dinner menus, especially in the summer. With or without the olives, the flavor is incredible.

The best Strawberry Spinach Salad comes together in no time. Bursting with juicy mandarin oranges and sweet strawberries, it’s a salad that packs in as much flavor as it does nutrients.

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Strawberry Spinach Salad

Perfect for summer, this Strawberry Spinach Salad is full of flavor! It makes use of fresh blueberries and strawberries, spinach, mandarin oranges and sliced almonds. Toss it with the sweet and sour poppy seed dressing and serve it as a side or add chicken to make it a main course. 

Course Side Dish

Cuisine American

Keyword Strawberry Spinach Salad

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 387kcal

Author Lynne Feifer

Ingredients

Poppy Seed Dressing

• ½ cup granulated sugar
• ¼ cup apple cider vinegar
• 2 tablespoons poppy seeds
• 1 ½ teaspoons minced onion
• ¼ teaspoon paprika
• ¼ teaspoon Worcestershire sauce
• ½ cup canola oil

Salad

• 10 ounces fresh spinach
• 16 ounces fresh strawberries sliced
• 15 ounces mandarin oranges drained
• 6 ounces fresh blueberries
• ½ cup sliced almonds

Instructions

Poppy Seed Dressing

• In a blender, combine the sugar, apple cider vinegar, poppy seeds, onion,  paprika, and Worcestershire sauce. Blend until well combined.
• With the blender on low, slowly pour in the canola oil through the opening of the cover. Mix thoroughly.
• In a large salad bowl, place spinach, strawberries, drained mandarin oranges, blueberries and almonds.
• Just before serving, pour dressing over salad and toss to combine. 

Nutrition

Serving: 1serving | Calories: 387kcal | Carbohydrates: 41g | Protein: 5g | Fat: 25g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Sodium: 41mg | Potassium: 592mg | Fiber: 6g | Sugar: 31g | Vitamin A: 4536IU | Vitamin C: 78mg | Calcium: 151mg | Iron: 2mg

This post was republished on January 17, 2022. It has been updated on June 12, 2024.

The post Strawberry Spinach Salad appeared first on 365 Days of Baking.

The heat and humidity of summer wear me out, and the last thing I want to do at the end of a hot day is crank up the oven to make dinner. I’ll make just about any no-bake meal, and this easy pasta salad fits the bill.

Make it a perfect side dish with some Cheesy Spiced Pork Burgers or these Shredded Chicken Sandwiches, or add some protein to make this a filling main meal with some homemade bread and fruit.

What is Mexican Street Corn?

Elote, otherwise known as Mexican street corn, is a popular snack that you can find all over Mexico and some places in the United States. While the flavors of elote can vary based on who’s making it, generally it contains grilled corn slathered with butter, mayonnaise or Mexican crema, cotija cheese, and chili powder. Sometimes it might come with a little lime juice squeezed on top.

You can enjoy it alone in different recipes, like these Mexican Street Corn Fritters, and serve them as a side dish or appetizer with some lime crema on the side.

In this easy pasta salad recipe, we take the classic flavors of Mexican street corn and add them to noodles for a light and flavorful meal!

Ingredients for Street Corn Pasta Salad

You’ll need the following ingredients to make this simple pasta salad dish:

• Rotini pasta or other short pasta
• Fresh corn- about 4-5 ears
• Mayonnaise
• Sour Cream
• Kosher salt
• Black Pepper
• Chipotle Chili Pepper
• 1 lime- you’ll use it for juice and for the lime zest
• Butter
• Red Onion, finely chopped
• Cotija cheese, crumbled
• Fresh cilantro, chopped
• Lime wedges for serving (optional)

How to make Mexican Street Corn Pasta Salad

First, make the dressing so the flavors can meld while you prepare the salad.

Dressing

In a small bowl, combine the mayonnaise, sour cream, salt, black pepper, chipotle chili pepper, lime juice, and lime zest. Mix well.

Pasta Salad

1. Boil the uncooked pasta according to the package directions for al dente, with about a tablespoon of kosher salt added to the pasta water for seasoning. Drain and set aside.
2. Remove the kernels from the cobs (see note below).
3. Melt the butter in a large nonstick skillet over medium-high heat. Add the corn and cook for 3 minutes, stirring once halfway through cooking.
4. In a large bowl, place the cooked pasta, corn kernels, red onion, Cotija cheese, and cilantro. Mix well. Add the dressing and mix until everything is completely coated.

This pasta salad can be served at room temperature or cold according to your preference.

Recipe Variations

This recipe is easy to customize to fit each person’s flavor preferences. Here are some suggestions of things that might make a great addition:

• Chili Lime Seasoning
• Valentina hot sauce
• Epazote (Central American herb)
• Tajin spice blend
• Lemon
• Jalapeños
• Feta cheese, Queso fresco, or Goat cheese instead of Cotija. Some regions just use cheap Parmesan cheese, too.

FAQs

What’s the best way to remove corn kernels from the cobs?

I’ve found it easiest to cut the fresh corn off the cobs using this method: stand the point of each cob in the center of an upright Bundt pan, and carefully shave down the sides with a sharp knife. This way, the kernels fall into the pan and it’s easier to clean up.

Can I use frozen or canned corn instead?

If it’s not the season for fresh corn or you just don’t have any on hand, you can use frozen or canned corn in a pinch. It’s not quite the substitute for that fantastic crunch of fresh corn, but it will do! Just make sure the frozen corn is completely thawed, and drain the canned corn.

How do I store leftover pasta salad?

Store this street corn pasta salad in an airtight container for 2-3 days. 

Can I make Mexican Street Corn Salad ahead of time?

Yes, pasta salads are great when you need to make food ahead of time. Make it 12-24 hours in advance. The salad will be creamy from the dressing if you serve it immediately, but when served after refrigeration, the pasta will absorb the dressing. 

We love to eat it either way, but I do love how the flavors become a bit more intense when the salad is made ahead of time. 

Can I double the recipe to feed more people?

Yes, this recipe easily doubles or triples using the button in the recipe card. I love to make pasta salad to feed a crowd!

Can I freeze this creamy pasta salad?

You can freeze this in a freezer bag or other freezer-safe container for about a month.

Liquid ingredients that are cream based (mayonnaise, sour cream, etc.) may not thaw as nicely or separate after freezing. You can do it but it may not have the best effect that you want. However, you could mix together all the other ingredients/spices/seasonings and then once thawed, add the dressing. This would help you to save time but not result in separation.

Corn Recipes You’ll Love

• Fresh corn, chili powder, cilantro, lime juice, Cotija cheese, and more make this Skillet Mexican Street Corn the perfect side dish the entire family will love!
• This Corn Pudding recipe combines some sweet and some savory flavors for a great side dish that will be one of your favorite dishes!
• Corn Spoon Bread is a classic Southern comfort food that’s great for any occasion. It’s a perfect side dish made with a blend of cornmeal, creamed corn, and other ingredients that give it a sweet and savory flavor. 
• Who can resist comfort food that will warm you up from the inside out on a cold winter’s day? This easy Shepherd’s Pie is the meat and potatoes dish your family will ask for again and again.
• This Mexican Breakfast Casserole is an amazing make-ahead breakfast recipe. It’s packed with cheesy eggs, spicy chorizo and peppers. Make a hearty, flavorful breakfast.

The Best Pasta Salads

• Italian Pasta Salad
• Ranch BLT Pasta Salad
• Greek Tortellini Pasta Salad
• 4 Bean Tuna Pasta Salad
• Sausage Veggie Pasta Salad

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Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad combines the zesty flavors of the classic Mexican dish with rotini noodles and a creamy dressing. This pasta salad is perfect for all your summer BBQs and pool parties.

Course Side Dish

Cuisine American

Keyword Mexican Street Corn Pasta Salad

Prep Time 20 minutes minutes

Cook Time 13 minutes minutes

Total Time 33 minutes minutes

Servings 6 servings

Calories 458kcal

Author Lynne Feifer

Ingredients

• 8 ounces rotini pasta
• 4 cups fresh corn about 4-5 ears
• ½ cup mayonnaise
• ¼ cup sour cream
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ¼ teaspoon chipotle chili pepper more or less to taste
• zest of 1 lime
• juice of 1 lime about 2 tablespoons
• 1 tablespoon unsalted butter
• ½ cup finely chopped red onion
• 1 cup crumbled Cotija cheese
• ⅓ cup finely chopped fresh cilantro
• Lime wedges for serving (optional)

Instructions

Dressing

• In a small bowl, combine the mayonnaise, sour cream, salt, pepper, chipotle chili pepper, lime juice and lime zest. Mix well.

Pasta Salad

• Cook pasta according to manufacturer’s directions with about a tablespoon of kosher salt added to the pasta water for seasoning. Drain.
• Remove the kernels from the cobs.
• Melt the butter in a large nonstick skillet over medium-high heat. Add the corn and cook for 3 minutes, stirring once halfway through cooking.
• In a large bowl, place the cooked pasta, corn, red onion, Cotija cheese, and cilantro. Mix well. Add the dressing and mix until everything is completely coated.
• Can be served warm or cold. Store

Notes

• I’ve found it easiest to cut the fresh corn off the cobs using this method: stand the point of each cob in the center of an upright Bundt pan, and carefully shave down the sides with a sharp knife. This way, the kernels fall into the pan and it’s easier clean up.
• Salad will be creamy from the dressing if served immediately, but when served after refrigeration, pasta will absorb the dressing. We love to eat it either way, but I do love how the flavors become a bit more intense when the salad is made ahead of time. 

Nutrition

Serving: 1serving | Calories: 458kcal | Carbohydrates: 49g | Protein: 12g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 618mg | Potassium: 402mg | Fiber: 3g | Sugar: 8g | Vitamin A: 477IU | Vitamin C: 8mg | Calcium: 149mg | Iron: 1mg

The post Mexican Street Corn Pasta Salad appeared first on 365 Days of Baking.

It’s not just a healthy option; it’s also bursting with flavors thanks to the combination of tangy dressing, crisp onions and bell peppers, and fresh herbs. Whether you serve it as a side dish, a main course, or an appetizer for your summer picnics, the Three Bean Salad is a crowd-pleaser that will leave everyone asking for seconds!

Salads are one of the best things to make this time of year. With the weather being as hot as it is, and in some places muggy, who wants to be slaving over the stove?

So if you can fire up the grill and make some great sides like this easy salad recipe, an Easy Summer Salad with Blueberries, or this Strawberry Spinach Salad you’ll have a delicious dinner without too much fuss.

Ingredients for Easy Three Bean Salad

To make a delicious three-bean salad, you’ll need the following ingredients:

• 1- 14 oz. canned green beans (cut), drained
• 1- 14 oz. can wax (yellow) beans, drained
• 1- 14 oz. can dark red kidney beans, drained
• 1 green pepper, seeded and chopped
• 1 small red onion about 1/3 cup, chopped

For the dressing

• ⅔ cup apple cider vinegar
• ⅓ cup olive oil
• 1 ½ teaspoons kosher salt
• 1 teaspoon garlic powder
• ½ teaspoon black pepper

How to Make Three Bean Salad

Now that we have the ingredients ready, let’s dive into the simple steps to make this delicious salad:

1. In a large plastic airtight container with a lid, mix together the beans, green pepper, and onion.
2. In a large mason jar or large liquid measuring cup, combine the dressing ingredients – apple cider vinegar, olive oil, salt, garlic powder, and black pepper. Place the lid on the jar and shake or whisk vigorously until the ingredients are well combined.
3. Pour the dressing over the bean mixture. Place the lid on the storage container and shake a little bit to combine all ingredients.
4. Put the container into the refrigerator to chill for at least 12 hours, but it is best served after 24 hours.
5. Before serving, give the salad a final taste and adjust the seasoning if needed. You can add more salt, pepper, or herbs according to your preference.

Serving Suggestions for Bean Salad

Serve the three bean salad chilled as the perfect summer side dish, a main course, or a party appetizer. It pairs well with grilled meats and roasted vegetables, or as a filling for wraps and sandwiches.

Variations of Three Bean Salad

• Add garbanzo beans or chickpeas to this salad in place of or in addition to the kidney beans.
• Use white vinegar or red wine vinegar in place of the apple cider vinegar.
• For a tangy twist, add a splash of lemon juice to the dressing.
• For a sweeter dressing, add 1/3 cup of white sugar to the dressing ingredients.

How long does Bean Salad last?

This classic potluck dish will last up to a week in the fridge.

Can I make this salad in advance?

Yes! As mentioned in the directions, this salad tastes best the next day after the flavors have time to meld. But if you’re short on time, an hour or two in the fridge will get the job done.

Can I use fresh green beans instead of canned beans?

Yes, I love crunchy green beans! You’ll need to blanch them first. Cook the fresh beans lightly in boiling water for a couple of minutes, just until tender, then rinse them under cold water to stop the cooking process. Then you can chop and add to the salad as directed.

Can I use other beans in this recipe?

Sure, use your favorite beans! I like cannellini beans or other white beans in place of wax beans. I’ve seen other types of beans used, like black beans, lima beans, or pinto beans too.

Is this recipe vegetarian or vegan?

The three bean salad is a fantastic option for vegans and vegetarians who are looking for a protein-packed and flavorful dish. There are no animal products used in this recipe.

If you like this Easy Three Bean Salad, try these other great salad recipes…

• Tex-Mex Pasta Salad
• Basic Macaroni Salad
• Sausage Veggie Pasta Salad
• Ranch BLT Pasta Salad
• Greek Quinoa Chicken Salad
• Strawberry Spinach Salad {with Poppy Seed Dressing}

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Easy Three Bean Salad

Three Bean Salad has green beans, wax beans, and kidney beans marinated in a simple homemade dressing, Packed with plant-based protein, fiber, and essential nutrients, it's the perfect summer side.

Course Salad

Cuisine American

Keyword Three Bean Salad

Prep Time 15 minutes minutes

Refrigeration 12 hours hours

Total Time 12 hours hours 15 minutes minutes

Servings 6 servings

Calories 258kcal

Author Lynne Feifer

Ingredients

• 14.5 ounces cut green beans drained
• 14.5 ounces wax (yellow) beans drained
• 14.5 ounces dark red kidney beans drained
• 1 green bell pepper seeded and chopped
• 1 small onion chopped, about 1/3 cup

Dressing

• ⅔ cup apple cider vinegar
• ⅓ cup olive oil
• 1 ½ teaspoons kosher salt
• 1 teaspoon garlic powder
• ½ teaspoon black pepper

Instructions

• In a large plastic storage container with a lid, mix together the beans, green pepper and onion.
• Into a large mason jar or large liquid measuring cup, combine the dressing ingredients – apple cider vinegar, olive oil, salt garlic powder and black pepper. Place the lid on the jar and shake or whisk vigorously until ingredients are well combined.
• Pour over the bean mixture.
• Place the lid on the storage container and shake to combine all ingredients.
• Put container into the refrigerator to chill for at least 12 hours, but it is best served after 24 hours.

Nutrition

Serving: 1serving | Calories: 258kcal | Carbohydrates: 29g | Protein: 9g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 594mg | Potassium: 653mg | Fiber: 9g | Sugar: 4g | Vitamin A: 547IU | Vitamin C: 41mg | Calcium: 85mg | Iron: 4mg

This post was originally published August 1, 2016. It has been updated in format and with pictures on May 27, 2024.

The post Three Bean Salad appeared first on 365 Days of Baking.

Italian Pasta Salad is the perfect recipe for a light lunch or dinner. It also makes an easy side dish for a backyard barbecue or other summer party. Enjoy a little bit of summer in every bite!

Why You’ll Love Pasta Salad

• This easy pasta salad with Italian dressing is so easy to customize!
• You don’t have to heat up your oven so it’s perfect for hot summer days.
• It’s the perfect make-ahead dish for potlucks and busy days!
• It’s fresh and delicious!

Italian Pasta Salad Ingredients

This Italian dressing pasta salad is full of fresh ingredients, but you can add or take away anything to make it perfectly fit your palate. Here’s what you need:

• Tri-colored rotini pasta (you could use any short pasta here, but the tri-colored noodles are fun!)
• One bottle of Italian dressing
• Good Seasons Italian Dressing and Recipe Mix
• Cherry tomatoes, sliced in half
• Fresh Mozzarella balls/pearls
• Canned artichoke hearts, drained and chopped
• Pepperoni slices, sliced in half
• Sliced black olives, drained
• Broccoli florets, chopped
• Shredded Parmesan cheese
• Red onion, sliced
• Fresh parsley, chopped
• Pepperoncini, drained and chopped
• Orange bell pepper, chopped
• Yellow bell pepper, chopped

Make sure to review the recipe card below for exact amounts.

How to make Italian Pasta Salad

1. First, bring a large pot of salted water to a boil. Cook the pasta according to the directions on the package, but for slightly less time than needed for “al dente”. The pasta will soften as it marinates overnight.
2. Drain the cooked pasta and let it sit and cool while preparing the other ingredients. You can toss it in a little bit of olive oil if you’re worried about it sticking.
3. In a large bowl, add the cherry tomatoes, mozzarella, artichoke hearts, pepperoni, olives, broccoli, Parmesan cheese, red onion, pepperoncini, chopped bell peppers, and cooled pasta. Stir well to mix all ingredients together.
4. If you don’t have a bowl large enough to fit everything, divide all the ingredients in half and place each half in a smaller bowl.
5. In a separate medium bowl or large liquid measuring cup, whisk the Italian dressing with the salad seasoning mix until completely combined. Pour the dressing mix over the pasta salad and mix well to coat completely.
6. Refrigerate for at least 8 hours or overnight, covered tightly. This pasta salad is best served cold, but you can also serve it at room temperature.

Recipe Variations

You can include some of the following items in your pasta salad if desired:

• Red bell pepper
• Sun-dried tomatoes
• Feta cheese
• Chopped hard salami
• Fresh herbs like fresh basil or oregano

FAQs

Can I use Creamy Italian Dressing?

Yes, you can use creamy or regular Italian dressing for this recipe. I typically use creamy because that’s what we prefer.

How do I store Italian Pasta Salad?

Store it in the refrigerator in an airtight container for 3-5 days. Because it keeps well in the fridge, this is a great make-ahead dish!

Can you freeze pasta salad?

Yes, you can store it in a freezer bag or plastic container for up to 3 months. However, it is best within the first month. The taste and texture of the salad will change as it thaws.

To thaw, place it in the refrigerator overnight.

My Favorite Pasta Salad Recipes

I love to make pasta salad in the spring and summer for a light, easy meal. Here are some of my favorite recipes:

• Mexican Street Corn Pasta Salad– pasta salad combined with the favorite side dish, Mexican Street Corn, is always a winner!
• Tex-Mex Pasta Salad– this pasta is combined with fresh vegetables and tossed with a homemade vinaigrette.
• Easy Macaroni Salad– This dish has lots of flavor that is sure to be a hit and staple at every summer BBQ!
• Ranch BLT Pasta Salad– this salad is made with Marie’s Creamy Ranch Dressing, rotini pasta, crumbled bacon, cherry tomatoes, red onion, orange pepper, and romaine lettuce. 
• Greek Tortellini Pasta Salad– cheesy pasta and crisp fresh vegetables are tossed with a homemade Greek dressing for a perfect picnic food! 
• Pesto Chicken Pasta Salad– campanelle pasta, diced chicken, fresh tomatoes, and diced mozzarella tossed in an easy pesto. 

Which pasta salad will you make next time?

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Italian Pasta Salad

Looking for a refreshing and effortless summer meal? Try Italian Pasta Salad! Made with fresh veggies and zesty herbs, it's perfect for hot days and potlucks.

Course Salad

Cuisine American

Keyword Italian Pasta Salad

Prep Time 20 minutes minutes

Refrigeration 8 hours hours

Total Time 8 hours hours 20 minutes minutes

Servings 10 servings

Calories 412kcal

Author Lynne Feifer

Ingredients

• 12 ounces tri-colored rotini pasta
• 15 ounces Italian salad dressing
• ¼ cup Good Seasons Italian Dressing and Recipe Mix I bought the box of 4 envelopes and used 3
• 16.5 ounces cherry tomatoes sliced in half
• 8 ounces mozzarella pearls
• 6 ounces artichoke hearts drained and chopped
• 3 ounces pepperoni sliced in half
• 2.25 ounces sliced black olives drained
• 2 cups chopped broccoli florets
• ½ cup freshly shredded Parmesan cheese
• ½ cup sliced red onion
• ¼ cup chopped fresh parsley
• 3 tablespoons drained and chopped peperoncini
• 1 orange bell pepper chopped
• 1 yellow bell pepper chopped

Instructions

• Bring a large pot of lightly salted water to a boil. Cook the pasta according to directions on the package, but for 30 seconds to 1 minute less than is recommended for al dente. The pasta will soften when refrigerated and marinating. Drain and let sit while preparing remaining ingredients.
• In a large bowl, place the cooled pasta, cherry tomatoes, mozzarella, artichoke hearts, pepperoni, olives, broccoli, Parmesan cheese, red onion, peperonicini, chopped orange and yellow bell peppers. Mix together. If you do not have a bowl big enough to fit all of the ingredients, use two smaller bowls and place half of each ingredient into two bowls.
• In a medium bowl, whisk the Italian dressing with the salad seasoning mix until completely combined. Pour over the salad and mix well to coat completely.
• Refrigerate for at least 8 hours or overnight.

Nutrition

Serving: 1serving | Calories: 412kcal | Carbohydrates: 41g | Protein: 15g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 1576mg | Potassium: 399mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1109IU | Vitamin C: 70mg | Calcium: 211mg | Iron: 2mg

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