BLT Pasta Salad

What I love most is that this recipe comes together so quickly once your pasta and bacon are done. Toss everything in a bowl, mix up the two-ingredient dressing, and you’re ready to go. It’s the kind of recipe that works for a busy weeknight side or a big family cookout without any stress.

Ingredients & Equipment

• Tri color rotini pasta
• Bacon
• Cherry tomatoes
• Romaine lettuce
• Shredded cheddar cheese
• Ranch dressing
• Mayonnaise

Full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.

You’ll also need a few things from your kitchen:

• Measuring cups
• Large pot
• Colander
• Large bowl
• Small bowl
• Large spoon
• Cutting board
• Knife

Step By Step Directions

This recipe makes 8 servings. It takes 10 minutes of prep time and 10 minutes of cook time.

Step 1. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain and rinse under cold water to stop the cooking and cool it down. Let the pasta drain well before adding it to the salad.

Step 2. Combine the pasta, bacon, cherry tomatoes, lettuce, and shredded cheese in a large bowl. Stir to mix.

Step 3. In a small bowl, stir together the ranch dressing and mayonnaise.

Step 4. Add the dressing to the salad bowl and toss to coat.

Step 5. Serve immediately or cover and refrigerate until ready to serve.

Variations

• Add avocado: Diced avocado stirred in right before serving adds a creamy element that’s so good with the bacon and ranch.
• Use a different pasta: Bow ties, penne, or regular rotini all work if you don’t have tri color on hand. The tri color just makes the presentation extra fun.
• Swap the ranch for caesar: Caesar dressing gives this a totally different flavor that still pairs perfectly with the bacon and lettuce.
• Add hard boiled eggs: Chopped hard boiled eggs make this even more filling and lean into that classic BLT club sandwich vibe.
• Toss in some corn: A can of drained corn adds a little sweetness and makes this feel even more like a summer pasta salad.
• Try it with spinach: Swap the romaine for baby spinach if you want something that holds up a little better when making it ahead.

Leftovers & Storage

Store leftover BLT pasta salad in an airtight container in the refrigerator for up to 2-3 days. The lettuce will soften as it sits, so this one is best served the same day if you can. If you’re making it ahead, hold off on adding the lettuce until right before serving to keep that crunch.

Tips & Tricks

• Add the lettuce last. If you’re not serving it right away, wait to add the romaine until just before you’re ready to eat. It stays crisp instead of getting wilted.
• Cook the bacon extra crispy. It softens a little once it’s mixed into the salad, so starting with really crispy bacon gives you the best texture.
• Quarter the cherry tomatoes. Smaller pieces distribute better throughout the pasta so every bite gets a little tomato.
• Use tri color rotini for the best look. The different colored spirals make this rotini pasta salad look really pretty without any extra effort. Plus the spirals hold onto the dressing.
• Make the dressing separately if prepping ahead. Keep it in a small container and toss it with the salad right before serving so nothing gets soggy.
• Pat the lettuce dry after washing. Extra water on the lettuce will thin out the dressing, so dry it well before chopping and adding it in.

Recipe FAQs

Can I make BLT pasta salad ahead of time? You can prep everything ahead, but I’d recommend keeping the lettuce and dressing separate until you’re ready to serve. The pasta, bacon, tomatoes, and cheese can all be combined and refrigerated. Then just add the lettuce, toss with dressing, and serve.

Can I use bottled ranch dressing on its own without the mayo? You can, but the mayo mixed with ranch makes a thicker, creamier dressing that really coats the pasta well. Straight ranch tends to be thinner and can pool at the bottom of the bowl.

What kind of bacon works best? Regular thick-cut bacon works great. You can also use turkey bacon if you prefer. Pre-cooked bacon from a package is a good shortcut if you’re in a hurry.

Can I use a different type of lettuce? Romaine is the classic BLT choice and it holds up the best, but iceberg lettuce works too. I’d avoid softer lettuces like butter lettuce since they wilt quickly once dressed.

Why tri color rotini instead of regular? The tri color rotini gives it a fun, colorful look that makes it stand out at a potluck. Regular rotini tastes exactly the same though, so use whatever you have.

Can I add other vegetables? Diced red onion, sliced black olives, diced bell peppers, or even chopped cucumber all go well with the BLT flavors and ranch dressing.

More Pasta Salad Recipes

• Caesar Pasta Salad
• Sausage Pasta Salad
• Mexican Pasta Salad
• Grinder Pasta Salad

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Bacon Lettuce Tomato Pasta Salad

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 8

Equipment

• Measuring Cups
• Large pot
• Colander
• Large Mixing Bowl
• Small bowl
• Silicone Spatula
• Cutting Board
• Knife

Ingredients

• 12 ounces tri color rotini pasta cooked and cooled
• 10 strips bacon cooked and chopped
• 1 cup cherry tomatoes quartered
• 1 cup chopped romaine lettuce
• 1 cup shredded cheddar cheese
• ½ cup ranch dressing
• ½ cup mayonnaise

Instructions

• Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain and rinse under cold water to stop the cooking and cool it down. Let the pasta drain well before adding it to the salad.
• Combine the pasta, bacon, cherry tomatoes, lettuce, and shredded cheese in a large bowl. Stir to mix.
• In a small bowl, stir together the ranch dressing and mayonnaise.
• Add the dressing to the salad bowl and toss to coat.
• Serve immediately or cover and refrigerate until ready to serve.

Notes

Storage: Store in an airtight container in the refrigerator for up to 2-3 days, adding lettuce and dressing just before serving if making ahead.

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The post BLT Pasta Salad first appeared on The Simple Parent.

Mexican Pasta Salad

What I love most is that this recipe has so much going on in every bite but it’s still ridiculously simple to make. Once your pasta is cooked and cooled, you’re just tossing everything together and mixing up a three-ingredient dressing. The kids love the cheesy, creamy parts, and you can easily dial the jalapeno up or down depending on your family.

Ingredients & Equipment

• Tri color rotini pasta
• Corn
• Black beans
• Cherry tomatoes
• Red onion
• Jalapeno
• Fresh cilantro
• Mexican blend cheese
• Avocado
• Sour cream
• Mayonnaise
• Taco seasoning

Full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.

You’ll also need a few things from your kitchen:

• Measuring cups and spoons
• Large pot
• Colander
• Large bowl
• Small bowl
• Large spoon
• Cutting board
• Knife

Step By Step Directions

This recipe makes 8 servings. It takes 10 minutes of prep time and 10 minutes of cook time.

Step 1. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain and rinse under cold water to stop the cooking and cool it down. Let the pasta drain well before adding it to the salad.

Step 2. Combine the pasta, corn, black beans, tomatoes, onion, jalapeno, cilantro, shredded cheese, and avocado in a large bowl. Stir to mix.

Step 3. In a small bowl, stir together the sour cream, mayonnaise, and taco seasoning. Stir to mix.

Step 4. Add the dressing to the salad bowl and toss to coat.

Step 5. Serve immediately or cover and refrigerate until ready to serve.

Variations

• Make it a mexican street corn pasta salad: Add a squeeze of lime juice and a sprinkle of cotija cheese on top to give it that elote flavor.
• Use grilled corn instead of canned: If you have fresh corn on the cob, grill it or char it in a skillet for a smokier flavor that takes this up a notch.
• Add protein: Diced grilled chicken, seasoned ground beef, or even shredded rotisserie chicken turns this into a complete meal.
• Skip the jalapeno for kids: Leave it out entirely or swap it for diced green bell pepper if your family is heat-sensitive. The taco seasoning still gives it plenty of flavor.
• Top with tortilla strips: Crushed tortilla chips or crispy tortilla strips on top add a great crunch right before serving.
• Swap the sour cream for Greek yogurt: It gives you the same creamy texture with a little extra tang. Works great if that’s what you have on hand.

Leftovers & Storage

Store leftover Mexican pasta salad in an airtight container in the refrigerator for up to 2-3 days. The avocado will brown a little as it sits, so if you’re making this ahead, I’d recommend holding off on adding the avocado until right before serving. A squeeze of lime juice over the top also helps keep everything fresh.

Tips & Tricks

• Drain and rinse the beans and corn really well. Extra liquid from the cans will water down the creamy dressing. Give them a good drain and even pat them dry if you can.
• Add the avocado last. It holds up best when it’s stirred in gently right before serving instead of sitting in the fridge with everything else.
• Use tri color rotini for the best presentation. The different colored spirals look great with all the colorful mix-ins, and the spirals grab onto the dressing perfectly.
• Finely chop the red onion and jalapeno. You want them to blend into the bites, not overpower them. Small, even pieces make a big difference.
• Adjust the taco seasoning to taste. Start with the two tablespoons, but if you like it bolder, an extra half tablespoon won’t hurt.
• A squeeze of lime juice brightens everything up. It’s not in the original recipe, but a little lime right before serving really makes the flavors pop.

Recipe FAQs

Can I make Mexican pasta salad ahead of time? Yes, but hold off on adding the avocado until right before serving so it doesn’t brown. Everything else can be mixed together and stored in the fridge for several hours or overnight.

Can I leave out the cilantro? Absolutely. If cilantro isn’t your thing, just skip it. The salad is still packed with flavor from the taco seasoning, jalapeno, and all the other mix-ins.

What kind of taco seasoning should I use? Any store-bought taco seasoning packet works. If you have a homemade taco seasoning blend you like, that works great too. Just use about two tablespoons.

Is this pasta salad spicy? It has a mild kick from the jalapeno and taco seasoning, but it’s not overly spicy. You can remove the seeds and membranes from the jalapeno to reduce the heat, or leave it out entirely for a kid-friendly version.

Can I use a different type of pasta? Tri color rotini looks the best with all the colors in this salad, but regular rotini, penne, or cavatappi all work fine. Just pick something that holds dressing well.

Can I add lime juice to the dressing? Yes, a tablespoon of fresh lime juice mixed into the dressing is a great addition. It gives the whole salad a brighter, more fresh flavor that goes really well with the Mexican-inspired ingredients.

More Pasta Salad Recipes

• Caesar Pasta Salad
• Sausage Pasta Salad
• Grinder Pasta Salad
• BLT Pasta Salad

Print

Mexican Corn Pasta Salad

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 8

Equipment

• Measuring Cups
• Measuring spoons
• Large pot
• Colander
• Large Mixing Bowl
• Small bowl
• Silicone Spatula
• Cutting Board
• Knife

Ingredients

• 12 ounces tri color rotini pasta cooked and cooled
• 1 15 ounce can corn, drained
• 1 15 ounce can black beans, drained and rinsed
• 1 cup cherry tomatoes quartered
• ¼ cup red onion finely chopped
• ¼ cup jalapeno finely chopped
• ¼ cup fresh cilantro finely chopped
• 1 cup shredded Mexican blend cheese
• 1 avocado diced
• ½ cup sour cream
• ½ cup mayonnaise
• 2 tablespoons taco seasoning

Instructions

• Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain and rinse under cold water to stop the cooking and cool it down. Let the pasta drain well before adding it to the salad.
• Combine the pasta, corn, black beans, tomatoes, onion, jalapeno, cilantro, shredded cheese, and avocado in a large bowl. Stir to mix.
• In a small bowl, stir together the sour cream, mayonnaise, and taco seasoning. Stir to mix.
• Add the dressing to the salad bowl and toss to coat.
• Serve immediately or cover and refrigerate until ready to serve.

Notes

Storage: Store in an airtight container in the refrigerator for up to 2-3 days, adding avocado just before serving if making ahead.

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Grinder Pasta Salad

What makes this recipe so amazing is that it tastes like your favorite deli sandwich in pasta form. It’s a cold cut salad that’s simple enough to throw together on a weeknight but impressive enough to bring to any gathering. And since there’s no cooking involved beyond the pasta, it’s practically effortless.

Ingredients & Equipment

• Bow tie pasta
• Pepperoni
• Salami
• Romaine lettuce
• Banana peppers
• Red onion
• Italian blend cheese
• Creamy Italian salad dressing

Full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.

You’ll also need a few things from your kitchen:

• Measuring cups
• Large pot
• Colander
• Large bowl
• Large spoon
• Cutting board
• Knife

Step By Step Directions

This recipe makes 8 servings. It takes 10 minutes of prep time and 10 minutes of cook time.

Step 1. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain and rinse under cold water to stop the cooking and cool it down. Let the pasta drain well before adding it to the salad.

Step 2. Combine the pasta, pepperoni, salami, lettuce, banana peppers, red onion, and shredded cheese in a large bowl. Stir to mix.

Step 3. Add the Italian dressing to the salad bowl and toss to coat.

Step 4. Serve immediately or cover and refrigerate until ready to serve.

Variations

• Add more deli meats: Capicola or ham chopped into small pieces gives you even more of that Italian grinder flavor.
• Toss in cherry tomatoes: Quartered cherry tomatoes add color and freshness that balances out all the salty meats and cheese.
• Use rotini instead of bow ties: Rotini spirals grab onto the creamy Italian dressing really well and give you dressing in every bite.
• Add olives: Sliced black olives or kalamata olives are a great addition if your family likes them.
• Try it with provolone: Swap the Italian blend for cubed provolone cheese to make it taste even more like a classic grinder sandwich.
• Drizzle with red wine vinegar: A splash of red wine vinegar right before serving gives it a little extra tang that really rounds out the flavors.

Leftovers & Storage

Store leftover grinder pasta salad in an airtight container in the refrigerator for up to 2-3 days. Like the BLT version, the lettuce will soften as it sits, so if you’re making it ahead, hold off on adding the romaine until right before serving. The meats, cheese, and pasta hold up great on their own in the fridge.

Tips & Tricks

• Chop the pepperoni and salami into small, even pieces. You want them bite-sized so they mix in well and you get some in every forkful.
• Add the lettuce last if making ahead. Romaine wilts once it sits in dressing, so keep it separate until you’re ready to serve for the best crunch.
• Use creamy Italian dressing, not regular. The creamy version coats the pasta and ingredients much better than a vinaigrette-style Italian dressing.
• Finely chop the banana peppers and red onion. Small pieces blend into the salad without overpowering any single bite.
• Let it chill for 30 minutes if you have time. It’s great right away, but a short chill lets the flavors come together even more.
• Ask the deli counter to slice your meats thick. Thicker slices are easier to chop into cubes and hold their texture better in a cold pasta salad than thin deli slices.

Recipe FAQs

Can I make grinder pasta salad ahead of time? Yes, just keep the lettuce separate and add it right before serving. Everything else can be combined and stored in the fridge for several hours or overnight. Give it a stir and add a splash more dressing if needed.

What kind of Italian dressing should I use? Creamy Italian dressing works best for this recipe. Any brand you like is fine. The creamy style coats the pasta and holds everything together better than a clear vinaigrette.

Can I use different deli meats? Absolutely. Capicola, ham, turkey, or mortadella all work well. The combination of pepperoni and salami gives it that classic grinder flavor, but you can mix and match with whatever you have or whatever your family prefers.

Is this the same as a grinder salad? It’s inspired by the same idea. A traditional grinder salad is usually served without pasta, but this grinder salad pasta version adds bow ties to make it more filling and perfect as a potluck side dish.

Can I use a different pasta shape? Bow ties look great in this, but rotini, penne, or cavatappi all work well. Pick something with ridges or curves that holds onto the dressing.

How do I keep the pasta from soaking up all the dressing? Rinse the pasta well with cold water after cooking and make sure it’s fully cooled before adding the dressing. If you’re serving it later, reserve a little extra dressing to toss in right before serving.

More Pasta Salad Recipes

• Caesar Pasta Salad
• Sausage Pasta Salad
• Mexican Pasta Salad
• BLT Pasta Salad

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Italian Grinder Pasta Salad

Equipment

• Measuring Cups
• Large pot
• Colander
• Large Mixing Bowl
• Silicone Spatula
• Cutting Board
• Knife

Ingredients

• 12 ounces bow tie pasta cooked and cooled
• ½ cup pepperoni chopped
• ½ cup salami chopped
• 1 cup romaine lettuce chopped
• ¼ cup banana peppers finely chopped
• ½ cup red onion finely chopped
• 1 cup shredded Italian blend cheese
• 1 cup creamy Italian salad dressing

Instructions

• Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain and rinse under cold water to stop the cooking and cool it down. Let the pasta drain well before adding it to the salad.
• Combine the pasta, pepperoni, salami, lettuce, banana peppers, red onion, and shredded cheese in a large bowl. Stir to mix.
• Add the Italian dressing to the salad bowl and toss to coat.
• Serve immediately or cover and refrigerate until ready to serve.

Notes

Storage: Store in an airtight container in the refrigerator for up to 2-3 days, adding lettuce just before serving if making ahead.

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The post Grinder Pasta Salad first appeared on The Simple Parent.

Sausage Pasta Salad

What I love most is that the smoked sausage gets a quick sear with barbecue seasoning before it goes into the salad, so it has this amazing smoky, seasoned flavor that takes the whole dish to another level. It’s still a simple pasta salad to put together, but it tastes like you spent way more time on it than you actually did.

Ingredients & Equipment

• Beef smoked sausage ring
• Barbecue rub seasoning
• Rotini noodles
• Cherry or grape tomatoes
• Red onion
• Black olives
• Cheddar cheese
• Mayonnaise
• Italian dressing
• Sriracha sauce

Full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.

You’ll also need a few things from your kitchen:

• Measuring cups and spoons
• Cutting board
• Knife
• Large skillet
• Large pot
• Colander
• Large bowl
• Silicone spoon and spatula
• Small bowl
• Whisk or spoon

Step By Step Directions

This recipe makes 8-16 servings. It takes 15 minutes of prep time and 12 minutes of cook time, plus 1 hour of chill time.

Step 1. Cut the sausage into ½ inch slices, then cut the slices in half (so you have a half moon). Add them to a skillet and sprinkle the barbecue seasoning over the meat. Cook over medium heat, tossing as it heats while the noodles cook.

Step 2. Bring a large pot of water to a boil, add the noodles and cook for about 10-12 minutes, until noodles are tender. Pour into a colander in the sink to drain the water and run cold water on the noodles for a few minutes. I like to toss the noodles with a spoon while the water is running on them to chill all of the noodles. Dump cooled noodles into a large bowl.

Step 3. Cut the tomatoes, onion, olives, and cheese.

Step 4. Mix the mayonnaise, Italian dressing and sriracha together in a small bowl and pour over the noodles.

Stir well to coat the noodles.

Step 5. Add the rest of the ingredients to the bowl and toss to combine.

Step 6. Cover and chill for 1 hour, or until ready to serve.

Variations

• Use a different sausage: Andouille sausage, kielbasa, or chicken sausage all work well if you want to switch up the flavor. Summer sausage is another great option for a pasta salad with sausage.
• Skip the heat: Leave out the sriracha if your family doesn’t do spicy. The barbecue seasoning and Italian dressing still give the salad plenty of flavor on their own.
• Add bell peppers: Diced green or red bell peppers add color and crunch that pairs well with the smoky sausage.
• Toss in some corn: A drained can of corn is a great addition, especially if you’re serving this at a summer BBQ.
• Try pepper jack cheese: Swap the cheddar for cubed pepper jack to add more heat and a slightly different flavor.
• Add fresh herbs: A sprinkle of fresh parsley or chopped green onions on top before serving adds a nice fresh element.

Leftovers & Storage

Store leftover smoked sausage pasta salad in an airtight container in the refrigerator for up to 3-4 days. This is a great make-ahead recipe because the flavors really develop as it chills overnight. If the salad looks a little dry after sitting in the fridge, stir in a splash of Italian dressing to bring the creaminess back.

Tips & Tricks

• Cook the sausage and pasta at the same time. They take about the same amount of time, so get them going together and you’ll have everything ready at once.
• Cut the sausage into half moons. This shape mixes well with the rotini and gives you the perfect bite-sized pieces.
• Toss the noodles while rinsing with cold water. This helps all the noodles cool evenly instead of just the ones on top.
• Cube the cheddar from a block. Block cheese holds its shape and texture better in a cold salad than pre-shredded cheese.
• Start with less sriracha and add more to taste. You can always add more heat, but you can’t take it away. One tablespoon gives a mild kick and two tablespoons gives it real heat.
• Let it chill the full hour. The flavors need time to come together, and the salad tastes noticeably better after it’s had time in the fridge.

Recipe FAQs

Can I make smoked sausage pasta salad ahead of time? Yes, this is one of the best pasta salads to make ahead. It actually tastes better the next day after all the flavors have had time to blend together. Just stir well and add a little extra Italian dressing before serving.

What brand of barbecue rub do you use? I use Bad Byron’s Butt Rub, but any barbecue seasoning or rub you like will work. You just need about a tablespoon to season the sausage.

Can I use a different pasta shape? Rotini is my favorite for this one because the spirals hold onto the creamy dressing, but penne, cavatappi, or bow ties all work.

How spicy is this pasta salad? It depends on how much sriracha you use. One tablespoon gives it a mild warmth, and two tablespoons makes it noticeably spicy. You can leave the sriracha out entirely if you want no heat at all.

Can I use turkey or chicken sausage instead? Yes, any smoked sausage variety works. Turkey and chicken sausage are lighter options that still taste great with the barbecue seasoning and creamy dressing.

How many people does this actually serve? It makes a party-sized batch. As a side dish at a BBQ, you can easily serve 16 people. As a main dish or for a smaller gathering, it serves about 8 generous portions.

More Pasta Salad Recipes

• Caesar Pasta Salad
• Mexican Pasta Salad
• Grinder Pasta Salad
• BLT Pasta Salad

Print

Smoked Sausage Pasta Salad

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Chill Time 1 hour hour

Servings 12

Equipment

• Measuring Cups
• Measuring spoons
• Cutting Board
• Knife
• Large skillet
• Large pot
• Colander
• Large Mixing Bowl
• Silicone Spatula
• Small bowl
• Whisk

Ingredients

• 14 oz beef smoked sausage ring
• 1 tbsp barbecue rub
• 1 lb rotini noodles
• 1 cup cherry or grape tomatoes halved
• ¼ cup diced red onion
• ¼ cup sliced black olives
• 8 oz cheddar cubed
• ½ cup mayonnaise
• ½ cup Italian dressing
• 1-2 tbsp sriracha sauce

Instructions

• Cut the sausage into ½ inch slices, then cut the slices in half (so you have a half moon). Add them to a skillet and sprinkle the barbecue seasoning over the meat. Cook over medium heat, tossing as it heats while the noodles cook.
• Bring a large pot of water to a boil, add the noodles and cook for about 10-12 minutes, until noodles are tender. Pour into a colander in the sink to drain the water and run cold water on the noodles for a few minutes. I like to toss the noodles with a spoon while the water is running on them to chill all of the noodles. Dump cooled noodles into a large bowl.
• Cut the tomatoes, onion, olives, and cheese.
• Mix the mayonnaise, Italian dressing and sriracha together in a small bowl and pour over the noodles. Stir well to coat the noodles.
• Add the rest of the ingredients to the bowl and toss to combine.
• Cover and chill for 1 hour, or until ready to serve.

Notes

Storage: Store in an airtight container in the refrigerator for up to 3-4 days, stirring and adding a splash of Italian dressing before serving if needed.

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Caesar Pasta Salad

What I love most is how few ingredients this takes. Penne pasta, caesar dressing, romaine, parmesan, and crushed croutons on top. That’s it. It comes together in about 20 minutes, and the kids love it because it tastes just like their favorite salad but with pasta mixed in.

Ingredients & Equipment

• Penne pasta
• Caesar salad dressing
• Romaine lettuce
• Parmesan cheese
• Croutons

Full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.

You’ll also need a few things from your kitchen:

• Measuring cups
• Cutting board
• Knife
• Large pot
• Colander
• Large bowl
• Spoon

Step By Step Directions

This recipe makes 4-8 servings. It takes 10 minutes of prep time and 12 minutes of cook time.

Step 1. Cook the pasta according to directions, rinse in cold water for a few minutes, then add to a large bowl.

Step 2. Stir the caesar dressing into the pasta, until combined.

Step 3. Add the lettuce and most of the parmesan cheese. Toss to combine.

Step 4. Sprinkle the remaining parmesan and croutons over the top to serve.

Step 5. If not serving immediately, cover and chill until ready to serve, then stir in a little more dressing, and top with the remaining parmesan and croutons to serve.

Variations

• Add grilled chicken: Sliced or diced grilled chicken turns this caesar salad pasta into a full meal. Rotisserie chicken works great if you want to keep it easy.
• Toss in cherry tomatoes: Halved cherry tomatoes add a pop of color and freshness that pairs perfectly with the creamy caesar dressing.
• Use rotini or bow ties: Penne is classic for this penne pasta salad, but other shapes work too. Rotini spirals hold onto the dressing really well.
• Add bacon: Crumbled bacon on top or stirred in gives this a caesar BLT pasta salad vibe that’s hard to beat.
• Try shaved parmesan: Instead of shredded, use a vegetable peeler to shave thin curls of parmesan over the top for a nicer presentation.
• Make it with kale: Swap the romaine for chopped baby kale if you want something heartier that holds up better when making it ahead.

Leftovers & Storage

Store leftover caesar pasta salad in an airtight container in the refrigerator for up to 2 days. The lettuce and croutons will soften as it sits, so this one is best served the same day. If you’re making it ahead, keep the lettuce, croutons, and reserved parmesan separate and add them right before serving.

Tips & Tricks

• Save some parmesan and all the croutons for topping. Adding them right before serving keeps the croutons crunchy and the parmesan fresh on top.
• Roughly crush the croutons. You don’t want them powdered, just broken into smaller pieces so they mix in better and add crunch to every bite.
• Rinse the pasta really well with cold water. Warm pasta will wilt the lettuce fast, so make sure the noodles are completely cooled before tossing everything together.
• Use a good caesar dressing. Since it’s doing all the heavy lifting flavor-wise, pick one you really like. A creamy, thick caesar works better than a thin vinaigrette-style one.
• Add a little extra dressing if serving later. The pasta soaks it up as it sits, so a splash more right before serving keeps it from tasting dry.
• Chop the romaine into small, bite-sized pieces. You want it to mix evenly with the penne so you get a little lettuce in every forkful.

Recipe FAQs

Can I make caesar pasta salad ahead of time? You can cook the pasta and mix it with the dressing ahead of time, but save the lettuce, croutons, and reserved parmesan to add right before serving. This keeps everything fresh and crunchy.

What caesar dressing works best? Any store-bought creamy caesar dressing you enjoy will work. A thicker dressing clings to the pasta better than a thin one. If you have a homemade caesar dressing recipe you love, that works too.

Can I use a different type of pasta? Penne is perfect because the dressing gets inside the tubes, but rigatoni, rotini, or bow ties are all good swaps.

How do I keep the croutons from getting soggy? Always add them right before serving. If you stir them in too early or let them sit in the fridge with the salad, they’ll lose their crunch completely.

Can I add protein to make this a full meal? Grilled chicken, shrimp, or even crispy chickpeas are all great options. Sliced rotisserie chicken is the easiest way to add protein without any extra cooking.

Is this good for kids? Yes, most kids love caesar salad flavors, and adding pasta makes it even more appealing. You can always go lighter on the dressing if your kids prefer it less saucy.

More Pasta Salad Recipes

• Sausage Pasta Salad
• Mexican Pasta Salad
• Grinder Pasta Salad
• BLT Pasta Salad

Print

Pasta Caesar Salad

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Servings 6

Equipment

• Measuring Cups
• Cutting Board
• Knife
• Large pot
• Colander
• Large Mixing Bowl
• Spoon

Ingredients

• 8 oz penne pasta
• ½ cup Caesar salad dressing
• 1½ cup chopped romaine lettuce
• ½ cup shredded parmesan cheese
• ¼ cup croutons roughly crushed

Instructions

• Cook the pasta according to directions, rinse in cold water for a few minutes, then add to a large bowl.
• Stir the Caesar dressing into the pasta, until combined.
• Add the lettuce and most of the parmesan cheese. Toss to combine.
• Sprinkle the remaining parmesan and croutons over the top to serve.
• If not serving immediately, cover and chill until ready to serve, then stir in a little more dressing, and top with the remaining parmesan and croutons to serve.

Notes

Storage: Store in an airtight container in the refrigerator for up to 2 days, keeping lettuce, croutons, and reserved parmesan separate if making ahead.

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Easter Food Ideas

The best part? Every single one of these recipes is easy enough to pull off without spending your entire holiday weekend in the kitchen. Let’s get into it.

Appetizers & Dips

Turkey Club Pinwheels

Turkey Club Pinwheels are a great make-ahead appetizer that you can slice up and set out right when guests arrive. They take just a few minutes to roll together, and they look so nice on a platter. Perfect for grazing while everyone waits for the main meal.

Ham and Cheese Pinwheels

Ham and Cheese Pinwheels are a natural fit for Easter since ham is already the star of the show. They’re easy to prep the night before, slice them up before guests arrive, and they’re ready to go. Kids and adults both love these.

Spinach Pinwheels

Spinach Pinwheels are a lighter option that’s perfect for an Easter appetizer spread. They come together quickly, can be made ahead, and the green color feels very on-theme for spring.

Deviled Egg Dip

Deviled Egg Dip gives you all the flavors of classic deviled eggs without the fuss of filling individual egg whites. It’s perfect for Easter because it feels so on-theme, and you can make it ahead and serve it with crackers or veggies. This one always gets people talking.

Bacon Wrapped Asparagus

Bacon Wrapped Asparagus is one of those appetizers that looks fancy but is incredibly easy to pull together. It’s a great way to use spring asparagus, and the bacon makes everything better. Serve it as a starter or alongside your Easter dinner.

Cranberry Cream Cheese Dip

Cranberry Cream Cheese Dip is a no-bake appetizer that comes together in minutes and looks beautiful on a table. The sweet-tangy cranberry layer over creamy cream cheese is such a good combination. Serve it with crackers and it’ll be gone before you know it.

Whipped Feta Dip

Whipped Feta Dip is light, creamy, and feels a little more spring-like than your typical heavy dips. It pairs beautifully with fresh veggies and pita, and it comes together in just a few minutes in the food processor. A great make-ahead option for your Easter spread.

Mediterranean Dip

Mediterranean Dip is a fresh, colorful appetizer that’s perfect for Easter when you want something a little lighter before the big meal. Layer it up the night before and refrigerate — it’s even better after the flavors have had time to meld together.

Ham Dip

Ham Dip is a perfect Easter appetizer because it ties right into the classic Easter ham dinner. It’s creamy, savory, and ridiculously easy to make. Serve it with crackers or bread while everyone is waiting for the main meal.

Main Dishes

Air Fryer Ham

Air Fryer Ham is a total game changer if you’ve never tried it before. It comes out perfectly caramelized on the outside, juicy on the inside, and frees up your oven for all the sides. This is my go-to recommendation for anyone who wants a stress-free Easter dinner.

Air Fryer Turkey Breast

Air Fryer Turkey Breast is a great option if your family prefers turkey over ham, or if you want to offer both. It comes out juicy and flavorful every time, and it’s so much faster than roasting a whole bird. Perfect for a smaller Easter gathering.

Slow Cooker Turkey Breast

Slow Cooker Turkey Breast is the ultimate hands-off Easter main dish. Set it up in the morning and by the time the egg hunt is done and everyone is ready to eat, dinner is ready. The slow cooker keeps it incredibly moist and tender.

Air Fryer Bone-In Pork Chops

Air Fryer Bone-In Pork Chops are a great alternative main dish if you’re doing a smaller Easter dinner and don’t need a whole ham. They cook up fast, come out juicy, and feel special enough for a holiday meal.

Side Dishes

Crock Pot Garlic Mashed Potatoes

Crock Pot Garlic Mashed Potatoes are the side dish that makes everyone happy and keeps your stovetop free for other things. They stay warm in the slow cooker the whole time you’re finishing everything else up — which is exactly what you need on a busy Easter afternoon.

Crock Pot Sweet Potato Casserole

Crock Pot Sweet Potato Casserole is one of those classic Easter sides that belongs on every holiday table. Making it in the slow cooker means one less thing fighting for oven space, and it turns out perfectly every time.

Slow Cooker Green Bean Casserole

Slow Cooker Green Bean Casserole is another oven-saver that’s perfect for Easter dinner. It’s the same comforting casserole everyone loves, just made in the crockpot so you have more room to work with on the big day.

Broccoli Casserole with Ritz Crackers

Broccoli Casserole with Ritz Crackers is a crowd favorite that’s always one of the first things to go at Easter dinner. The buttery Ritz topping puts it over the top. You can assemble it the day before and just bake it when you’re ready.

Honey Roasted Carrots

Honey Roasted Carrots are such a natural fit for Easter — they’re a spring vegetable, they look beautiful on the table, and they’re incredibly simple to make. The honey glaze caramelizes in the oven and makes them taste like something way fancier than they are.

Maple Glazed Carrots

Maple Glazed Carrots are another easy carrot side that’s perfect for Easter. The maple syrup glaze gives them a rich, slightly sweet flavor that pairs beautifully with ham or turkey. Ready in about 20 minutes and always a hit.

Brown Sugar Glazed Carrots

Brown Sugar Glazed Carrots are the classic version that everyone recognizes from holiday dinners growing up. They’re buttery, sweet, and tender — and they take almost no effort to pull together. A must-have for your Easter table.

Air Fryer Brussels Sprouts

Air Fryer Brussels Sprouts come out crispy and delicious in a fraction of the time it takes to roast them in the oven. If you’ve got skeptics in your family, this is the recipe that converts them. Wrapped in bacon, they’re even better.

Baked Velveeta Mac and Cheese

Baked Velveeta Mac and Cheese is the side dish the kids actually get excited about at Easter dinner. It’s creamy, cheesy, and bakes up with that golden top that makes it look like you really went all out. Make it ahead and bake it off while everything else finishes up.

7 Up Biscuits

7 Up Biscuits are light, fluffy, and ready in no time — exactly what you need when you’re juggling a big Easter meal. Serve them warm with butter and honey and they’ll be gone before you can set the rest of the food on the table.

Air Fryer Dinner Rolls

Air Fryer Dinner Rolls are soft, golden, and ready in minutes without taking up any oven space. They’re the perfect Easter dinner roll when your oven is already packed with casseroles.

Fruit & Fluff Salads

Pineapple Fluff

Pineapple Fluff is sweet, creamy, and so easy to make ahead — just stir it together and refrigerate overnight. It works as a side dish or a light dessert, and the kids always love it.

Orange Fluff Salad

Orange Fluff Salad is one of those bright, cheerful dishes that just feels like spring. It comes together in minutes and is a great make-ahead option — pop it in the fridge the night before and it’s ready to go.

Cherry Fluff

Cherry Fluff is creamy, sweet, and so pretty on an Easter table with that gorgeous pink color. It takes just a few minutes to stir together and is even better made the night before.

Ambrosia Salad

Ambrosia Salad is a classic that never goes out of style, especially at Easter. Loaded with fruit, marshmallows, and coconut, it’s one of those dishes that always gets requests for the recipe.

Pistachio Fluff

Pistachio Fluff is a natural fit for Easter with its pretty green color. It’s no-bake, make-ahead, and takes just a few minutes to put together. Kids love it and adults always go back for more.

Cranberry Fluff Salad

Cranberry Fluff Salad adds a pretty pop of pink to your Easter table and is one of the easiest things you can make for a holiday spread. Stir it together the night before and it’s one less thing to think about on Easter morning.

Easter Treats & Desserts

Chocolate Peanut Butter Eggs

Chocolate Peanut Butter Eggs are a must-make Easter treat that honestly blows the store-bought version out of the water. They’re no-bake, easy to make ahead, and perfect for setting out on the dessert table or tucking into Easter baskets.

Easter Blossom Cookies

Easter Blossom Cookies are festive, fun, and easy enough to make with the kids the day before Easter. They look adorable on any dessert table and are always one of the first things to go.

Carrot Cake Blondies

Carrot Cake Blondies are the perfect Easter dessert for anyone who loves carrot cake but doesn’t want to deal with layers and frosting. Dense, chewy, and full of warm spice flavor — make them ahead and slice them up for an easy dessert.

Bunny Bait

Bunny Bait is the Easter snack mix the kids look forward to every year. It’s no-bake, comes together in minutes, and is perfect for setting out while everyone waits for the main meal. It also makes a cute treat bag to send home with guests.

No Bake Raspberry Cheesecake Bites

No Bake Raspberry Cheesecake Bites are a bite-sized dessert that’s perfect for a holiday table where people are already full but still want something sweet. No oven required — make them the night before and they’re ready to go.

No Bake Lemonade Pie

No Bake Lemonade Pie is a bright, refreshing dessert that’s perfect for spring. It comes together in minutes with no baking required, and the light lemony flavor is such a nice way to end an Easter meal. Make it the night before and it’s ready to slice when you need it.

No Bake Pineapple Pie

No Bake Pineapple Pie is light, creamy, and so easy to put together — no oven needed at all. It’s the kind of dessert that feels refreshing after a big Easter meal, and you can make it the day before without any stress.

Cheesecake Bars

Cheesecake Bars are a simple, crowd-friendly dessert that slices up easily for a big Easter gathering. Make them the day before, refrigerate overnight, and slice them into bars when you’re ready to serve. So much easier than making a whole cheesecake.

Chocolate Pudding Pie

Chocolate Pudding Pie is a no-bake dessert that’s rich, creamy, and so easy to pull together. Make it the day before Easter and it’s ready to slice when dessert time rolls around. A great option for the chocolate lovers at your table.

More Easter Recipe Collections

• Easter Brunch Recipes

The post 40+ Easter Food Ideas first appeared on The Simple Parent.

20+ Easter Brunch Ideas

What I love most about Easter brunch is that it hits that sweet spot between breakfast and lunch, so you get to do a little of everything. From easy egg dishes and sweet breads to fun treats the kids will go crazy for, there’s something here for every table.

Make-Ahead Breakfast

Bisquick Breakfast Casserole

Bisquick Breakfast Casserole is one of those recipes you’ll want to make every holiday morning. You can throw it together the night before, pop it in the oven while the kids are hunting eggs, and have a hot, hearty breakfast ready to go without any fuss. Serve it straight from the pan — no plating required.

Slow Cooker Breakfast Casserole

If your oven is already taken, Slow Cooker Breakfast Casserole is the answer. Set it up before church or the egg hunt and come back to a warm, cheesy breakfast casserole that basically made itself. It’s a total lifesaver on busy mornings.

Air Fryer Egg Bites

Air Fryer Egg Bites are perfect for Easter brunch because they’re individual, easy to grab, and ready in minutes. They work great as part of a bigger spread, and you can customize the fillings to keep everyone happy — including the picky eaters.

French Toast & Pancakes

Overnight Crockpot French Toast Casserole

Overnight Crockpot French Toast Casserole is the Easter brunch hero you didn’t know you needed. Assemble it the night before, let the slow cooker do all the work, and wake up to something that tastes like you spent the whole morning cooking. Serve it with maple syrup and some fresh berries.

Copycat Cracker Barrel French Toast

If your family loves a classic French toast, Copycat Cracker Barrel French Toast is the one to make. It’s thick, rich, and tastes just like the restaurant version — maybe even better. This one always disappears fast at our table.

Pancake Muffins

Pancake Muffins give you all the joy of pancakes without standing over the stove flipping batch after batch. Bake them in a muffin tin, set them out on the table, and let everyone grab what they want — they’re especially great for little ones.

Cinnamon Rolls & Sweet Breads

Bisquick Cinnamon Rolls

Bisquick Cinnamon Rolls are a game changer when you want that fresh-from-the-oven cinnamon roll experience without any of the waiting around for dough to rise. They come together so quickly, and the kids can even help with the rolling. Perfect for Easter morning.

Air Fryer Cinnamon Rolls

Air Fryer Cinnamon Rolls are ready even faster than the oven version and come out perfectly golden every time. If your air fryer isn’t already doing double duty on Easter morning, it should be.

Amish Cinnamon Bread

Amish Cinnamon Bread is one of those recipes that smells so good baking, the whole family comes running to the kitchen. No starter needed, and it slices up beautifully for a brunch spread. Make it the night before and it’s just as delicious the next morning.

Cake Mix Banana Bread

Cake Mix Banana Bread is a 3-ingredient shortcut that honestly tastes better than most banana breads made from scratch. It’s a great make-ahead option for Easter brunch — bake it Saturday, slice it Sunday, done.

Biscuits & Breads

7 Up Biscuits

7 Up Biscuits are light, fluffy, and ready in no time with just a handful of ingredients. They’re the perfect addition to any Easter brunch table — serve them with honey butter and watch them disappear.

Bisquick Biscuits

Bisquick Biscuits are your go-to when you need something warm and homemade without a lot of fuss. They pair perfectly with everything else on your Easter brunch table and take less than 15 minutes from start to finish.

Fruit & Fluff Salads

Ambrosia Salad

Ambrosia Salad is a classic that never goes out of style, especially at Easter. It’s loaded with fruit, marshmallows, and coconut, and it’s one of those dishes that always gets requests for the recipe. Make it the day before and let it chill overnight for the best results.

Pineapple Fluff

Pineapple Fluff is sweet, creamy, and so easy to make ahead — just stir it together and refrigerate overnight. It works as a side dish or a light dessert, and the kids always love it. Perfect for an Easter table.

Orange Fluff Salad

Orange Fluff Salad is one of those bright, cheerful dishes that just feels like spring. It comes together in minutes and is a great make-ahead option — pop it in the fridge the night before and it’s ready to go when brunch starts.

Cherry Fluff

Cherry Fluff is creamy, sweet, and so pretty on an Easter table with that gorgeous pink color. It takes just a few minutes to stir together and can be made the night before, which makes it one of the easiest things you can add to your brunch spread.

Easter Treats & Desserts

Bunny Bait

Bunny Bait is the Easter snack mix the kids look forward to every single year. It’s no-bake, comes together in minutes, and is perfect for setting out on the table while everyone is grazing before the main brunch. It also makes a cute little treat bag to send home with guests.

Easter Blossom Cookies

Easter Blossom Cookies are a fun and festive way to end your Easter brunch on a sweet note. They’re easy enough to make with the kids the day before, and they look adorable on any Easter dessert table.

Carrot Cake Blondies

Carrot Cake Blondies are the perfect Easter dessert for anyone who loves carrot cake but doesn’t want to deal with layers and frosting. They’re dense, chewy, and have all those warm spice flavors that feel so right this time of year. Make them ahead and slice them up for an easy dessert.

Chocolate Peanut Butter Eggs

Chocolate Peanut Butter Eggs are a must-have Easter treat that everyone goes crazy for. They’re no-bake, easy to make ahead, and honestly so much better than the store-bought version. Set them out on the dessert table and they’ll be gone before brunch is over.

No Bake Raspberry Cheesecake Bites

No Bake Raspberry Cheesecake Bites are the kind of bite-sized dessert that’s perfect for a brunch where people are already full but still want something sweet. No oven required, make them the night before, and they’re ready to go when you are.

More Easter Recipe Collections

• Easter Food Ideas

The post 20+ Easter Brunch Ideas first appeared on The Simple Parent.

Easter Bunny Bait

What I love most is that Bunny Bait requires zero baking and the kids can absolutely help make it, which makes it a go-to in our house every spring.

It also works great for gifting! Bag it up in a clear treat bag with a ribbon and you have an adorable neighbor gift or classroom treat in minutes.

Ingredients & Equipment

• Microwave popcorn
• Pretzels
• Rice Chex cereal
• Pastel M&Ms
• Vanilla almond bark or white candy melts

Full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.

You’ll also need a few things from your kitchen:

• Large bowl
• Microwave-safe bowl
• Silicone spatula
• Wax paper or parchment paper
• Measuring cups
• Baking sheet

Step By Step Directions

This recipe makes about 10 servings. It takes 10 minutes of prep time and 1 hour of cooling time.

Step 1. Pop the popcorn according to the directions on the packaging. Pour into a large bowl and remove any unpopped kernels.

Step 2. Mix in the pretzels, Rice Chex cereal, and pastel M&Ms.

Step 3. Melt the almond bark or candy melts in the microwave on high for 30 seconds. Stir and repeat until fully melted and smooth.

Step 4. Pour about half of the melted candy over your mixture and toss gently to coat. Add the remaining melted candy and toss lightly once more.

Step 5. Spread the Bunny Bait mixture out on a piece of wax paper or parchment paper. Allow to cool and harden for one hour.

Step 6. Break into pieces and serve, or store in an airtight container.

Variations

• Spring sprinkles: Add pastel sprinkles or Easter-themed confetti sprinkles on top of the candy coating before it sets for extra color.
• Mini marshmallows: Toss in a cup of mini marshmallows with the dry mix for a softer, sweeter bite.
• Bunny crackers: Swap the pretzels for Bunny Grahams to lean into the Easter theme even more.
• Peanut butter twist: Drizzle melted peanut butter chips over the top after the white candy coating sets for a sweet-salty combo.
• Extra candy: Swap out some of the M&Ms for Robin Eggs or pastel Reese’s Pieces for a fun mix of Easter candy.
• Gift bags: Divide into individual treat bags and tie with a ribbon for easy Easter basket stuffers or party favors.

Leftovers & Storage

Store Bunny Bait in an airtight container or zip-top bag at room temperature for up to one week. It actually holds up really well, so you can make it a few days ahead of Easter without any issues. Just keep it away from heat so the candy coating doesn’t get sticky.

Tips & Tricks

• Remove unpopped kernels. Take a minute to pick through the popcorn before you mix everything together — nobody wants to bite down on a hard kernel.
• Let the popcorn cool first. If your popcorn is still warm when you add the candy coating, it can make the coating set unevenly. Give it a few minutes to cool down.
• Add the candy coating in two pours. Doing it in stages lets you toss and coat everything more evenly without making it one heavy clump.
• Work quickly. Candy coating sets fast, so once it’s melted, pour and toss right away.
• Use parchment, not plastic wrap. The Bunny Bait needs to spread out flat to harden properly — parchment or wax paper on a sheet pan works perfectly.
• Customize the M&M amount. The recipe calls for 3/4 cup but feel free to add more or less depending on how candy-forward you want it.
• Double the batch. This recipe is easy to scale up if you’re making it for a party or multiple Easter baskets.

Recipe FAQs

Can I use white chocolate chips instead of almond bark? You can, but almond bark and candy melts tend to melt more smoothly and set with a better texture than white chocolate chips. If you use chips, add a teaspoon of coconut oil to help them melt more evenly.

Can I make this ahead of time? Yes! Bunny Bait is a great make-ahead treat. Make it up to 3 days before you need it and store in an airtight container at room temperature.

Can kids help make this? Absolutely. Once the candy coating is melted (an adult step), kids can help mix everything together, spread it out on the parchment, and add the sprinkles. It’s a really fun Easter kitchen activity.

What kind of popcorn works best? Any microwave popcorn works — lightly salted or butter flavored are both great. The saltiness actually balances out the sweetness of the candy coating really nicely. Avoid kettle corn since it’s already sweet.

How much does this recipe make? It makes a generous batch — about 9-10 cups of mix. It’s perfect for a party bowl, filling multiple treat bags, or just keeping a big container on the counter for snacking.

Can I use a different cereal? Rice Chex is the classic choice because it’s light and doesn’t overpower the other flavors, but Corn Chex works just as well. You could also use Crispix or even Golden Grahams for a slightly different flavor.

More Easter Recipes

• Chocolate Peanut Butter Eggs
• Easter Blossom Cookies
• Carrot Cake Blondies
• Funfetti Cheesecake Bars
• Funfetti Dip
• Strawberry Fudge
• Strawberry Shortcake Puppy Chow
• No Bake Lemonade Pie

Print

Easter Chex Mix

Prep Time 10 minutes minutes

Cooling Time 1 hour hour

Servings 10

Equipment

• Large Mixing Bowl
• Microwave-safe bowl
• Silicone Spatula
• Parchment Paper or wax paper
• Measuring Cups
• Baking Sheet

Ingredients

• 1 bag microwave popcorn about 6 cups popped
• 1 cup pretzels broken up a bit
• 2 cups Rice Chex cereal
• ¾ cup pastel M&Ms
• 12 oz. vanilla almond bark white candy melts

Instructions

• Pop the popcorn according to the directions on the packaging. Pour into a large bowl and remove any unpopped kernels.
• Mix in the pretzels, Rice Chex cereal, and pastel M&Ms.
• Melt the almond bark or candy melts in the microwave on high for 30 seconds. Stir and repeat until fully melted and smooth.
• Pour about half of the melted candy over your mixture and toss gently to coat. Add the remaining melted candy and toss lightly once more.
• Spread the Bunny Bait mixture out on a piece of wax paper or parchment paper. Allow to cool and harden for 1 hour.
• Break into pieces and serve, or store in an airtight container.

Notes

Storage: Store in an airtight container at room temperature for up to one week.

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Easter Blossom Cookies

What I love most is that kids can help with almost every step of this recipe. They can roll the dough into balls, dip them in sprinkles, and press the candy kiss on top when the cookies come out of the oven. These are perfect for Easter parties, school treats, or filling up a spring cookie tray without a ton of effort.

Ingredients & Equipment

• Sugar
• Unsalted butter
• Egg
• Pure vanilla extract
• Milk
• Flour
• Baking soda
• Assorted Easter sprinkles
• Hershey’s Kiss candies

Full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.

You’ll also need a few things from your kitchen:

• Measuring cups and spoons
• Large bowl
• Electric mixer
• Small bowl
• Whisk
• Cookie scoop
• Baking sheet
• Parchment paper
• Small dish (for sprinkles)
• Cooling rack

Step By Step Directions

This recipe makes 30 servings. It takes 20 minutes of prep time and 8-10 minutes of cook time.

Step 1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.

Step 2. In a large bowl, beat the sugar, butter, egg, vanilla, and milk until creamy.

Step 3. Whisk the flour and baking soda in a small bowl, then gradually beat it into the wet mixture until a soft dough forms.

Step 4. Use a 1 ⅓ tablespoon cookie scoop to gather dough, then form into a ball.

Step 5. Dip the dough ball into a bowl of sprinkles and place sprinkle side up on the baking sheet, spacing dough about 2 inches apart.

Step 6. Transfer the baking sheet to the oven and bake for 8-10 minutes, or until cookies are golden on the bottom.

Step 7. Remove the baking sheet from the oven and top each cookie with a Hershey’s Kiss candy.

Step 8. Set on a wire cooling rack.

Variations

• Christmas Blossom Cookies: Use red and green sprinkles and Hershey’s Kisses wrapped in red or green foil for a holiday version.
• Valentine’s Blossom Cookies: Roll in pink and red sprinkles and use Hershey’s Hugs or strawberry Kisses on top.
• Chocolate Blossom Cookies: Add 2 tablespoons of cocoa powder to the dough for a chocolate sugar cookie base with a Kiss on top.
• White Chocolate Blossom Cookies: Swap the Hershey’s Kiss for a Hershey’s Cookies ‘n’ Creme Kiss for a different flavor combo.
• Sprinkle Mix-Up: Use nonpareils, jimmies, or sanding sugar for different textures and looks depending on the occasion.
• Mini Blossom Bites: Use a smaller cookie scoop for bite-sized cookies that are perfect for little hands.

Leftovers & Storage

Store Easter Blossom Cookies in an airtight container at room temperature for up to 5 days. Layer them between sheets of parchment or wax paper to keep the sprinkles and Kisses from sticking together. These are a great make-ahead cookie since they hold up really well for a few days.

Tips & Tricks

• Make sure your butter is fully softened before mixing. This gives you a smooth, creamy dough that’s easy to roll into balls.
• Don’t skip the parchment paper. It keeps the bottoms from over-browning and makes cleanup easy.
• Press the Hershey’s Kiss into the cookie right when it comes out of the oven while the cookie is still warm and soft. If you wait too long, the cookie will firm up and the Kiss won’t stick.
• Unwrap all your Hershey’s Kisses before you start baking so they’re ready to go the second the cookies come out.
• Pour your sprinkles into a shallow dish or small bowl for easy dipping. This keeps things neat and makes it easier for little helpers.
• Don’t overbake these. Pull them when the bottoms are just turning golden. They’ll continue to firm up as they cool on the baking sheet.

Recipe FAQs

Can I use store-bought sugar cookie dough instead? You can in a pinch, but homemade dough gives you a better texture for these cookies. Store-bought dough tends to spread more, which can make the Kiss slide off.

Do I need to chill the dough before baking? No, this dough doesn’t need to be chilled. It’s firm enough to scoop and roll right away, which is one of the things that makes this recipe so quick.

Can I use a different candy on top instead of a Hershey’s Kiss? Sure! Rolos, Hershey’s Hugs, or even a chocolate egg candy would work for Easter. Just press it on while the cookie is still warm.

Why did my Kisses melt or lean to one side? This usually happens if the cookies are too hot when you press the Kiss on. Let them cool on the baking sheet for about a minute, then press the Kiss in. You want the cookie warm enough to hold the candy but not so hot that it melts.

How many cookies does this recipe make? This recipe makes about 30 cookies using a 1 ⅓ tablespoon cookie scoop. If you use a smaller scoop, you’ll get more cookies but they’ll need less baking time.

Can I freeze these cookies? Yes, but I’d recommend freezing them without the Hershey’s Kiss on top. Freeze the baked cookies flat in a single layer, then add the Kiss after thawing. This keeps the chocolate from getting that white bloom that sometimes happens in the freezer.

More Easter Recipes

• Easter Bunny Bait Chex Mix
• Chocolate Peanut Butter Eggs
• Carrot Cake Blondies
• Funfetti Cheesecake Bars
• Funfetti Dip
• Strawberry Fudge
• Strawberry Shortcake Puppy Chow
• No Bake Lemonade Pie
• Homemade Butter Mints

Print

Spring Blossom Cookies

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Cooling Time 5 minutes minutes

Servings 30

Equipment

• Measuring Cups
• Measuring spoons
• Large Mixing Bowl
• Electric mixer
• Small bowl
• Whisk
• Cookie Scoop
• Baking Sheet
• Parchment Paper
• Small bowl
• Wire cooling rack

Ingredients

• 1 cup sugar
• ½ cup unsalted butter softened
• 1 large egg
• 1 tbsp pure vanilla extract
• 1 tbsp milk
• 2 cups flour
• ¼ tsp baking soda
• Assorted Easter sprinkles
• 30 Hershey's Kiss candies

Instructions

• Preheat the oven to 350°F. Line a baking sheet with parchment paper.
• In a large bowl, beat the sugar, butter, egg, vanilla, and milk until creamy.
• Whisk the flour and baking soda in a small bowl, then gradually beat into the wet mixture until a soft dough forms.
• Use a 1⅓ tablespoon cookie scoop to gather the dough, then roll into balls.
• Dip each dough ball into a bowl of sprinkles and place sprinkle-side up on the prepared baking sheet, spacing them about 2 inches apart.
• Bake for 8–10 minutes, or until the cookies are golden on the bottom.
• Remove from the oven and immediately top each cookie with a Hershey’s Kiss.
• Transfer to a wire rack to cool.

Notes

Storage: Store in an airtight container at room temperature for up to 5 days, layered between parchment paper.

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The post Easter Blossom Cookies first appeared on The Simple Parent.

Homemade Peanut Butter Eggs

What I love most is how simple the filling is. You just beat peanut butter and powdered sugar together, and that’s it. The chocolate shell gives them that classic candy look, and using egg molds makes the whole process totally foolproof. My kids love helping fill the molds, and honestly, these disappear faster than anything I buy at the store.

Ingredients & Equipment

• Chocolate chips or brick chocolate for melting
• Peanut butter
• Powdered sugar

Full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.

You’ll also need a few things from your kitchen:

• Measuring cups
• Medium bowl and electric mixer or stand mixer
• Silicone spoon
• Microwave safe bowl
• Spoon
• Egg shaped molds

Step By Step Directions

This recipe makes 16 servings. It takes 30 minutes of prep time and 30 minutes to 1 hour of freeze time to set.

Step 1. Beat the peanut butter and powdered sugar together until smooth.

Step 2. Melt half the chocolate and coat the bottom and up halfway on the sides of each egg mold. Freeze for 15 minutes.

Step 3. Spoon or pipe the peanut butter filling into the center of each chocolate coated egg.

Step 4. Melt the rest of the chocolate and top the peanut butter filling with it, filling only just above the halfway mark.

Step 5. Freeze for 15 minutes to set.

Step 6. Unmold and enjoy!

Variations

• White Chocolate Peanut Butter Eggs: Use white chocolate chips instead of milk or dark chocolate for a different look and flavor. These are especially pretty for Easter.
• Chocolate Peanut Butter Eggs with a Crunch: Mix a couple tablespoons of Rice Krispies into the peanut butter filling for a little added texture.
• Dark Chocolate Version: Swap in dark chocolate chips for a richer, less sweet shell that pairs really well with the sweet peanut butter filling.
• Almond Butter Eggs: Use almond butter or sunflower seed butter in place of peanut butter for a nut-free option that still tastes great.
• Drizzled Eggs: After unmolding, drizzle the tops with melted white chocolate or colored candy melts for a more decorative Easter look.
• Sprinkle-Topped Eggs: Press a few sprinkles into the chocolate before it sets for a fun, festive touch the kids will love.

Leftovers & Storage

Store homemade peanut butter eggs in an airtight container in the refrigerator for up to 2 weeks. They also freeze really well for up to 2 months, so you can make them well ahead of Easter. Just let them sit at room temperature for a few minutes before eating if you prefer them slightly softer.

Tips & Tricks

• Use good quality chocolate for the best results. Chocolate chips work fine, but brick chocolate or candy melts will give you a smoother, more professional-looking shell.
• When melting chocolate in the microwave, go in 30-second intervals and stir between each one. This prevents burning and keeps the chocolate smooth.
• Make sure the first layer of chocolate is completely set before adding the peanut butter filling. If it’s still soft, the layers will mix together.
• Don’t overfill the molds. The chocolate and filling together should only come just above the halfway line so the eggs unmold cleanly.
• If the peanut butter filling is too thick to pipe, warm it in the microwave for about 10 seconds to soften it up.
• Silicone molds work best for easy unmolding. A quick flex of the mold and the eggs pop right out.

Recipe FAQs

Can I use any type of chocolate? Yes! Milk chocolate, semi-sweet, dark chocolate, or even white chocolate all work. Candy melts are another option and come in lots of colors if you want to get creative for Easter.

Do I have to use egg molds? Egg molds make the process really easy, but you can also shape the peanut butter filling by hand into egg shapes, freeze them, then dip them in melted chocolate using a fork.

Can I make these ahead of time? Absolutely. These are a perfect make-ahead Easter treat. Store them in the fridge for up to 2 weeks or freeze them for up to 2 months.

Why is my chocolate cracking when I unmold the eggs? This usually happens if the chocolate layer is too thin. Make sure you’re coating the bottom and sides of the mold generously so the shell is sturdy enough to hold together.

Can I use crunchy peanut butter? You can, but the filling won’t be as smooth. If you like a little texture, go for it. Otherwise, creamy peanut butter gives you the best results.

How do I melt the chocolate without it seizing? Make sure no water gets into the chocolate, and melt it in short bursts in the microwave (30 seconds at a time, stirring in between). You can also use a double boiler on the stove if you prefer more control.

More Easter Recipes

• Easter Bunny Bait Chex Mix
• Easter Blossom Cookies
• Carrot Cake Blondies
• Funfetti Cheesecake Bars
• Funfetti Dip
• Strawberry Fudge
• Strawberry Shortcake Puppy Chow
• No Bake Lemonade Pie
• Homemade Butter Mints

Print

Peanut Butter Easter Eggs

Prep Time 30 minutes minutes

Chill Time 1 hour hour

Servings 16

Equipment

• Measuring Cups
• Medium mixing bowl
• Electric hand mixer
• Silicone Spatula
• Microwave-safe bowl
• Spoon
• Egg shaped mold

Ingredients

• 12 oz chocolate chips or brick chocolate for melting
• ¾ cup peanut butter
• ½ cup powdered sugar

Instructions

• Beat the peanut butter and powdered sugar together until smooth.
• Melt half of the chocolate and coat the bottom and halfway up the sides of each egg mold. Freeze for 15 minutes.
• Spoon or pipe the peanut butter filling into the center of each chocolate-coated egg.
• Melt the remaining chocolate and spoon it over the peanut butter filling, filling just above the halfway mark.
• Freeze for 15 minutes, or until set.
• Unmold and enjoy!

Notes

Storage: Store in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 2 months.

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