Crockpot Ham and Bean Soup

What I love most is how little there is to it. Ten minutes of chopping, everything goes in at once, and you don’t touch it again. Of all the ham and bean soup recipes I’ve made over the years, this crockpot version is the one I keep coming back to, mostly because it turns the end of a holiday ham into three more dinners without me planning anything.

Ingredients & Equipment

• Dried great northern beans
• Carrot
• Onion
• Celery
• Garlic
• Diced ham
• Bay leaf
• Chicken broth
• Salt and pepper

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:

• Slow cooker
• Colander
• Cutting board
• Sharp knife
• Vegetable peeler
• Measuring cups
• Ladle

Step By Step Directions

This recipe makes 6 servings. It takes 10 minutes of prep time and 8 hours of cook time.

Step 1. Rinse the dried beans in a colander and pick through them for any small stones or shriveled beans.

Step 2. Combine the beans, diced carrot, chopped onion, chopped celery, minced garlic, diced ham, bay leaf, and chicken broth in the bowl of your slow cooker.

Step 3. Cover and cook on high for 6 hours or on low for 8 hours, until the beans are completely tender.

Step 4. Remove the bay leaf and season with salt and pepper before serving.

Which Beans to Use: Great Northern, Navy, or White Beans

I use great northern beans, and they’re what this recipe is written for. They’re a medium sized white bean that holds its shape through a long cook and turns creamy on the inside.

If you’re looking for navy bean and ham soup, you can make this recipe exactly as written with navy beans instead. They’re the same family, just smaller and a little denser. Navy beans break down slightly more over eight hours, which gives you a thicker, cloudier broth. Some people prefer that. Use the same one pound amount and the same cook time.

Any white bean and ham soup works on this base. Cannellini beans are larger and creamier and cook in about the same time. Pinto beans give you an earthier, browner soup and also work. The one swap to be careful with is dried kidney beans, which need to be boiled hard for 10 minutes before they go anywhere near a slow cooker. That applies to 15 bean mixes too, since most of them have kidney beans in the blend.

Whichever you pick, buy them fresh. Dried beans that have been in the back of the pantry for two years sometimes never soften no matter how long you cook them.

Stovetop Ham and Bean Soup

If you don’t want to wait eight hours, this works on the stove in about two. Soak the beans overnight first, or do a quick soak by covering them with water, boiling for 2 minutes, and letting them sit off the heat for an hour.

Drain the beans, add everything to a large pot, bring it to a boil, then reduce to a low simmer and cook covered for about 90 minutes to 2 hours until the beans are tender. Stir once in a while and add more broth if it’s getting too thick. Pull the bay leaf and season at the end, same as the crockpot version.

Using a Leftover Ham Bone or Ham Hock

This is what I actually make the week after Christmas and Easter. A leftover ham bone with some meat still clinging to it goes into the slow cooker along with everything else, and it gives you a richer, smokier broth than diced ham alone ever will.

Drop the bone in at the start with the beans and broth. When the soup is done, pull the bone out, strip off any meat, chop it, and stir it back in. Discard the bone and any gristle. If your bone doesn’t have much meat left, add a cup of diced ham along with it so there’s something in every bowl.

Smoked ham hocks work the same way and are usually a couple of dollars at the store if you don’t have a leftover bone. Use one or two, and cut the salt back since hocks are salty on their own.

Variations

• Ham and pinto bean soup. Swap the great northern for dried pintos. Earthier and a little sweeter, and it holds up to more seasoning.
• Ham and 15 bean soup. Use a bag of 15 bean mix, but boil the beans hard for 10 minutes first because of the kidney beans in the blend. Skip the seasoning packet if it comes with one, since you’ve got ham and broth doing that work.
• Smoked ham and bean soup. Use smoked ham or add a smoked ham hock alongside the diced ham for a deeper flavor.
• Cheesy ham and bean soup. Stir 1 1/2 cups of shredded sharp cheddar into the pot at the end, off the heat.
• Add greens. Two big handfuls of chopped kale or spinach in the last 20 minutes.
• Add potatoes. Two diced russets added at the start make it heartier and thicken the broth.
• Spice it up. A teaspoon of smoked paprika, a pinch of red pepper flakes, or a splash of hot sauce at the table.
• Thicken it. Scoop out 2 cups of the finished soup, blend it smooth, and stir it back in. Creamy without adding any cream.
• Add a splash of vinegar. A tablespoon of apple cider vinegar at the very end brightens the whole pot. Add it at the end, never at the start.

Leftovers & Storage

Store leftover ham and bean soup in an airtight container in the refrigerator for up to 5 days. This is one of those soups that’s genuinely better on day two once the beans have soaked up more of the broth, so don’t feel bad about making it ahead.

It freezes beautifully for up to 3 months, which is not true of most of the soups I make. There’s no dairy in it, so nothing separates. I freeze it in individual portions and it comes back the same as the day I made it. It thickens as it sits, so add a splash of broth when you reheat.

Tips & Tricks

• Rinse and sort the beans. Dried beans occasionally come with a small stone in the bag. Thirty seconds in a colander is worth it.
• You don’t have to soak for the crockpot. Eight hours on low softens great northern beans without soaking. Soaking cuts about an hour off, so do it if it’s convenient.
• Don’t add salt until the end. Salt early can keep beans from softening properly, and between the ham and the broth there’s already plenty in the pot. Taste first.
• Same goes for anything acidic. Tomatoes, vinegar, and lemon all slow bean softening. Add them after the beans are already tender.
• Old beans may never soften. If your beans are still firm after the full cook time, they were too old. Give it another hour, and if they’re still hard, that’s the reason.
• Cut the ham bigger than you think. Half inch pieces hold up over eight hours. Small pieces disappear into the broth.
• Cornbread on the side. This is a thin soup, not a stew, and it wants something to go with it.

Recipe FAQs

Can I use canned beans instead of dried? Yes, and it cuts the cook time way down. Use four 15 ounce cans of great northern or navy beans, drained and rinsed, and cut the broth back to 5 cups. Cook on low for 3 hours instead of 8, since you’re really just warming everything and building flavor. The texture is a little softer than dried beans but it’s a solid shortcut.

Do I need to soak the beans first? Not for the slow cooker version. Eight hours on low is enough to soften unsoaked great northern beans. If you soak them overnight, cut the cook time to about 6 hours on low and check them.

Can I use a leftover ham bone instead of diced ham? Absolutely, and it makes the soup better. Add the bone at the start, then pull it out at the end, strip the meat off, and stir the meat back in. Add a cup of diced ham too if your bone is picked clean.

Why are my beans still hard after 8 hours? Usually it means the beans were old. It can also happen if salt or something acidic went in at the beginning. Give them another hour on high before you give up on them.

Can I make this in the Instant Pot? Yes. Add everything and cook on high pressure for 45 minutes with unsoaked beans, then let it natural release for 20 minutes. Season after you open it.

Is this soup supposed to be thin? It’s a brothy soup, not a thick stew. If you want it thicker, blend 2 cups of it and stir it back in, or mash some of the beans against the side of the slow cooker.

More Cozy Soup Recipes

• Crockpot Chicken Pot Pie Soup
• Crockpot Chicken Noodle Soup
• Crockpot Cheeseburger Soup

Print

Old Fashioned White Bean and Ham Soup

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 6

Equipment

• Slow cooker
• Colander
• Cutting Board
• Chef Knife
• Vegetable peeler
• Measuring Cups
• Ladle

Ingredients

• 1 pound dried great northern beans
• 1 carrot peeled and diced
• 1 small onion finely chopped
• 2 stalks celery finely chopped
• 2 cloves garlic minced
• 2 cups diced ham
• 1 bay leaf
• 8 cups chicken broth
• Salt and pepper to taste

Instructions

• Rinse the dried beans in a colander and pick through them for any small stones or shriveled beans.
• Combine the beans, diced carrot, chopped onion, chopped celery, minced garlic, diced ham, bay leaf, and chicken broth in the bowl of your slow cooker.
• Cover and cook on high for 6 hours or on low for 8 hours, until the beans are completely tender.
• Remove the bay leaf and season with salt and pepper before serving.

Notes

Storage: Store leftover soup in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

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The post Crockpot Ham and Bean Soup first appeared on The Simple Parent.

Best Tailgate Dips

They’re all easy to make ahead, they travel well, and most of them use ingredients you already have. Grab some chips, crackers, and veggies and let people go to town.

Hot Dips

Crock Pot Bacon Jalapeno Dip

This Crock Pot Bacon Jalapeno Dip is warm, cheesy, and has just enough heat from the jalapenos. Plug in your crockpot at the tailgate and it stays warm the whole time. Serve it with tortilla chips or crackers.

Crockpot Spinach Artichoke Dip

Crockpot Spinach Artichoke Dip is a game day classic that practically makes itself. Dump everything in the crockpot, stir it a couple of times, and it’s done. It stays warm and dippable for hours.

Slow Cooker Bacon Cheeseburger Dip

This Slow Cooker Bacon Cheeseburger Dip tastes like a bacon cheeseburger in dip form. It’s cheesy, meaty, and hearty enough that some people skip the actual burgers. Serve it with tortilla chips or pretzel bites.

Hot Corn Dip

Hot Corn Dip is warm, cheesy, and always one of the first things gone at any game day gathering. It’s easy to make and even easier to eat. Scoop it up with Fritos for the best combo.

Slow Cooker Crack Corn Dip

This Slow Cooker Crack Corn Dip is called “crack” for a reason — people cannot stop eating it. It’s warm, creamy, and loaded with corn and cheese. Plug it in at the tailgate and let it do its thing.

Easy Layered Bean Dip

Easy Layered Bean Dip is a classic game day appetizer that takes minutes to assemble. Layer it up in a dish, serve it with chips, and watch it disappear. It works great cold or at room temperature too.

Baked Cream Cheese Onion Dip

This Baked Cream Cheese Onion Dip is warm, rich, and full of caramelized onion flavor. It’s a step up from a store-bought onion dip without being complicated. Serve it with sturdy chips or crackers.

Cold Dips

Boat Dip

Boat Dip is a cold, creamy dip that’s been a game day favorite for years. It’s savory, easy to scoop, and travels well in a cooler. Serve it with crackers or sturdy chips.

Sour Cream Taco Dip

This Sour Cream Taco Dip is cold, layered, and has all those taco flavors without having to heat anything up. It’s easy to assemble the morning of and serve straight from the fridge. Tortilla chips are a must.

Deviled Egg Dip

Deviled Egg Dip gives you all the flavor of deviled eggs without the fussy piping. It’s creamy, tangy, and scoops perfectly onto crackers. Make it the night before and it’s ready to pack.

Fried Pickle Dip

If you love fried pickles, this Fried Pickle Dip has all that tangy, dill flavor in cold dip form. It’s a fun one that always gets people talking. Serve it with chips, crackers, or even veggies.

Cream Cheese Vegetable Dip

This Cream Cheese Vegetable Dip is a solid option when you want something lighter on the tailgate table. It goes with raw veggies, crackers, or chips. It takes minutes to make and keeps well in the cooler.

Whipped Feta Dip

Whipped Feta Dip is creamy, tangy, and a step up from the usual game day dip options. It’s great with pita chips, veggies, or crackers. Make it ahead and serve it cold or at room temperature.

Crack Corn Dip (Cold)

This cold version of Crack Corn Dip is just as addictive as the hot one but doesn’t need any heating. It’s creamy, loaded with corn and cheese, and scoops perfectly with tortilla chips. Make it the night before and it’s ready for the cooler.

Mediterranean Dip

Mediterranean Dip is a fresh, layered option when you want something lighter than the cheesy dips. It’s full of flavor from olives, feta, and hummus. Serve it with pita chips or flatbread crackers.

Sweet Dips

Smores Dip

This Smores Dip is a fun, shareable dessert dip that’s perfect for watch parties and tailgates. It’s warm, gooey, and everyone can dig in with graham crackers. It comes together in minutes and disappears even faster.

Chocolate Fruit Dip

Chocolate Fruit Dip is a sweet option that gives people something to dip strawberries, apples, and pretzels into. It’s cold, creamy, and takes about two minutes to make. It’s a nice way to end the tailgate on a sweet note.

Brownie Batter Dip

This Brownie Batter Dip tastes exactly like licking the brownie bowl, which is honestly all you need to know. Serve it with graham crackers, pretzels, or fruit for dipping. It’s no-bake and ready in minutes.

Chocolate Chip Dip

If you want something sweet that takes five minutes and zero cooking, Chocolate Chip Dip is the answer. It’s basically edible cookie dough — cream cheese, brown sugar, and mini chocolate chips beaten together until it’s fluffy. Bring graham crackers and pretzel thins and let the kids wear themselves out on it before kickoff.

Cherry Cheesecake Dip

Cherry Cheesecake Dip gives you cheesecake without turning the oven on, which matters when you’re packing a cooler in September heat. Stir it together the night before and it’s better for having sat overnight. Vanilla wafers hold up outside better than graham crackers, which go soft fast.

Toffee Apple Dip

Once the games get cold, Toffee Apple Dip is the one people come back for. Cream cheese and brown sugar with toffee bits on top, and sliced apples for dipping so it doesn’t feel heavy after a whole afternoon of eating. Toss the apples in a little lemon juice before you pack them or they’ll be brown by the time you park.

More Dip Recipes

• 15+ Dessert Dips
• Sweet Summer Dips
• Thanksgiving Dips

The post 15+ Best Tailgate Dips first appeared on The Simple Parent.

Easy Tailgate Appetizers

These are pinwheels, air fryer finger foods, bite-sized snacks, and a few cold dips that are easy to make ahead and even easier to serve. Whether you’re setting up a full spread in the parking lot or keeping it simple for a watch party at home, these appetizers do the heavy lifting so you don’t have to.

Make Ahead Tailgate Pinwheels

Pinwheels are the easiest thing on this whole list. You roll them the night before, slice them before you walk out the door, and they taste better cold than they do warm.

Turkey Club Pinwheels

Turkey Club Pinwheels are easy to eat standing up, which is exactly what you need at a tailgate. They’re filled with turkey, bacon, and cream cheese. Make them the night before, slice them, and they’re ready to grab.

Ham and Cheese Pinwheels

These Ham and Cheese Pinwheels are a tailgate staple for a reason — they’re simple, portable, and everyone eats them. Roll them up the night before and slice them before you head out. They taste great cold.

Taco Pinwheels

Taco Pinwheels bring taco flavor without the mess of trying to eat an actual taco while standing in a parking lot. They’re creamy, seasoned, and easy to pick up with one hand. Perfect game day finger food.

Italian Pinwheels

These Italian Pinwheels are packed with salami, pepperoni, and cheese for a deli sandwich vibe in pinwheel form. They’re easy to prep ahead and don’t need to be heated. Set them on a tray and let people help themselves.

Buffalo Chicken Pinwheels

If your game day crew loves buffalo chicken, these Buffalo Chicken Pinwheels deliver all that flavor without the mess of wings. They’re creamy, spicy, and easy to eat with one hand. Make them ahead and keep them chilled until game time.

Spinach Pinwheels

Spinach Pinwheels are a lighter option on a table full of heavy food. They’re filled with cream cheese and spinach, and they roll up in minutes. They’re a solid make-ahead option that tastes great cold.

Air Fryer Tailgate Appetizers

If you’re hosting at home or you’ve got power at your tailgate spot, the air fryer does the work of a deep fryer without the mess. These all cook in minutes and hold up fine at room temperature.

Air Fryer Chicken Wings

Air Fryer Chicken Wings come out crispy without the deep fryer mess. Season them however you like and make a big batch before the game. They’re just as good at room temperature as they are hot.

Air Fryer Mozzarella Sticks

These Air Fryer Mozzarella Sticks are a game day favorite that’s easy to make at home. They come out golden and crispy with melty cheese inside. Serve them with marinara for dipping.

Air Fryer Pigs in a Blanket

Air Fryer Pigs in a Blanket are the easiest finger food you can make for game day. They take minutes to prep and cook, and everyone loves them. Set out mustard and ketchup and let people dip.

Air Fryer Pizza Rolls

Air Fryer Pizza Rolls cook up perfectly crispy and are ready in minutes. They’re a quick game day snack the kids love too. Serve them with marinara or ranch for dipping.

Air Fryer Fried Pickles

If you’ve never had Air Fryer Fried Pickles at a tailgate, you’re missing out. They’re crunchy, tangy, and pair perfectly with ranch dressing. They cook in minutes and disappear even faster.

More Easy Tailgate Finger Foods

A few more bites that are easy to hold and don’t need a plate.

Mashed Potato Bites

These Mashed Potato Bites are a fun, portable way to serve mashed potatoes at a tailgate. They’re loaded with cheese and bacon and easy to eat with your hands. They’re great for using up leftover mashed potatoes too.

Bacon Wrapped Asparagus

Bacon Wrapped Asparagus is the one thing on the table that isn’t fried or wrapped in a tortilla, and it always gets eaten. The bacon gets crispy and the asparagus stays tender. They’re easy to pick up and eat without a plate.

Puff Pastry Soup Cups

These Puff Pastry Soup Cups are a warm, hearty snack that’s perfect for fall tailgating. They’re individual-sized and easy to hold while you’re watching the game. Fill them with your favorite soup or chili.

Cold Dips to Round Out the Table

Every one of these appetizers is better with something to dip it in. These are all cold and made ahead, so they go in the cooler the night before and come out ready.

Easy Layered Bean Dip

This Easy Layered Bean Dip is the one that empties first every time. Layer it in a disposable pan the night before, cover it, and it travels without a single problem. Bring a big bag of sturdy chips because the thin ones snap right off in it.

Cream Cheese Vegetable Dip

When the table is heavy on fried food, Cream Cheese Vegetable Dip with a tray of cut veggies balances things out. It takes about five minutes to stir together and it holds fine in a cooler all afternoon. Cut the vegetables the night before too and you’re done.

Boat Dip

Boat Dip got its name from being the easy thing you throw together for a day on the water, which makes it exactly right for a parking lot too. It’s creamy, a little tangy, and comes together in one bowl. Make it the night before so the flavors have time to settle.

Fried Pickle Dip

If the fried pickles above are already on your list, Fried Pickle Dip doubles down in the best way. It’s tangy and creamy and people who say they don’t like pickles end up eating it anyway. Serve it with chips or pretzels.

Deviled Egg Dip

Deviled Egg Dip gives you everything you like about deviled eggs without piping filling into twenty-four egg halves the night before a game. It’s a scoop-and-go situation. Crackers hold up better than chips here.

More Appetizer Recipe Collections

• Easy Party Appetizers
• Friendsgiving Appetizers
• Best Cold Pinwheels

The post 15+ Easy Tailgate Appetizers first appeared on The Simple Parent.

Cold Side Dishes for Tailgating

BLT Pasta Salad

BLT Pasta Salad takes everything you love about a BLT and turns it into a cold side you can make the night before. The bacon stays flavorful even after chilling, and the whole thing tastes better after it sits. Toss it in a big bowl and set it out with a serving spoon.

Pepperoni Pasta Salad

If your tailgate crew loves pizza, this Pepperoni Pasta Salad hits all those same flavors in cold salad form. It’s loaded with pepperoni, cheese, and italian dressing. Make it the night before and it’s grab-and-go.

Bacon Ranch Pasta Salad

Bacon Ranch Pasta Salad is one of those sides that disappears fast no matter where you bring it. It’s creamy, full of bacon, and easy to double if you’re feeding a bigger group. Pack it in a cooler and serve it straight from the container.

Deviled Egg Pasta Salad

This Deviled Egg Pasta Salad gives you all the flavor of deviled eggs without the fussy assembly. It’s a great option when you want something a little different from the usual pasta salad lineup. It holds up great in a cooler all day.

Cowboy Pasta Salad

Cowboy Pasta Salad is hearty enough to be a meal on its own, which makes it perfect for tailgating when you want one big side that covers a lot of ground. It’s loaded with beans, corn, and a tangy dressing. Make a double batch because it goes fast.

Spaghetti Salad

This Spaghetti Salad is an easy change of pace from the usual short pasta shapes. It’s tossed with italian dressing and fresh veggies, and it comes together in about 20 minutes. It travels easily and holds up for hours.

Bowtie Pasta Salad

The bowties in this Bowtie Pasta Salad hold dressing better than most pasta shapes, which means it tastes great even hours later. It’s a solid choice when your food is going to sit out for a while at a tailgate. Make it ahead and it’s ready when you are.

Greek Pasta Salad

If you want something lighter than the heavy, creamy sides, this Greek Pasta Salad is it. The feta, olives, and cucumber keep it fresh and bright. It’s a nice balance on a plate full of burgers and hot dogs.

Easy Macaroni Salad

You can’t have a tailgate without a classic Easy Macaroni Salad. This one comes together fast with simple ingredients and tastes the way macaroni salad is supposed to taste. Make it the night before so the flavors have time to develop.

Hawaiian Macaroni Salad

Hawaiian Macaroni Salad is creamy, simple, and has that signature flavor you can’t get from a regular mac salad. It actually needs to be made ahead to taste right, which makes it perfect for game day prep. Serve it alongside pulled pork or grilled chicken.

Caesar Pasta Salad

This Caesar Pasta Salad puts a cold, portable spin on a classic caesar. The parmesan and creamy dressing hold up well in a cooler, and it pairs with just about anything you’re grilling. It’s ready in under 30 minutes.

Bruschetta Pasta Salad

Bruschetta Pasta Salad is fresh, light, and full of tomato and basil flavor. It’s a great option for anyone who wants something that isn’t mayo-based. Serve it cold straight from the cooler.

Sausage Pasta Salad

This Sausage Pasta Salad is hearty enough to work as a meal for anyone who doesn’t want a burger. The sausage adds protein and flavor that makes it more filling than a typical pasta salad. It holds up great made ahead.

Mexican Pasta Salad

Mexican Pasta Salad brings a southwestern twist to your tailgate spread with black beans, corn, and a zesty dressing. It’s a fun change from the usual italian-dressed pasta salads. Make it the night before and let the flavors build.

Grinder Pasta Salad

If you love sub sandwiches, this Grinder Pasta Salad has all those deli flavors in pasta salad form. It’s packed with meat, cheese, and a tangy dressing. It’s one of those sides that could easily be the main event.

Cucumber Pasta Salad

This Cucumber Pasta Salad is cool, crunchy, and lighter than the creamy options. It’s a nice balance when your tailgate spread is already heavy with meats and dips. The cucumbers stay crisp even after sitting in the fridge overnight.

Avocado Pasta Salad

Avocado Pasta Salad is creamy without using mayo, which makes it a standout on any tailgate table. It’s fresh, flavorful, and a little different from what everyone else is bringing. Make it the morning of for the best color and texture.

Broccoli Pasta Salad

This Broccoli Pasta Salad adds some crunch and veggies to your pasta salad game. The broccoli holds its texture even after chilling, so it won’t go soft sitting out. It’s easy to make and easy to transport.

Best Potato Salad

A tailgate without potato salad just doesn’t feel right. This Best Potato Salad is classic, creamy, and tastes even better the next day. Make a big batch and keep it in the cooler until you’re ready to serve.

Broccoli Salad

This Broccoli Salad is crunchy, creamy, and has a little bacon in it for good measure. It holds up beautifully sitting out and travels without any issues. It’s a great side that doesn’t compete with everything else on the table.

Creamy Cucumber Salad

Creamy Cucumber Salad is cool and refreshing, which is exactly what you want after a plate full of heavy game day food. It takes about five minutes to throw together. Keep it in the cooler and serve it cold.

KFC Copycat Coleslaw

This KFC Copycat Coleslaw tastes just like the original and pairs perfectly with anything off the grill. It’s creamy, slightly sweet, and always a hit. Make it the night before so the flavors come together.

Frito Corn Salad

Frito Corn Salad is one of those sides that people always ask about. The Fritos add a salty crunch that makes it addictive. Add the chips right before serving so they stay crunchy.

Sweet Corn Salad

4. Add salt and pepper to taste and stir again.

This Sweet Corn Salad is light, fresh, and comes together quickly with simple ingredients. It’s a great cold side when you want something that isn’t pasta or potato based. Serve it straight from the cooler.

Creamy Corn Salad

Creamy Corn Salad is rich, flavorful, and easy to make ahead. It works as a side or even a dip with tortilla chips. It’s one of those recipes that works for tailgates, cookouts, and potlucks.

Corn Salad with Feta, Basil & Tomatoes

This Corn Salad with Feta, Basil & Tomatoes is a fresh, colorful side that balances out the heavier tailgate food. The feta and basil give it a flavor that’s a step above the usual corn salad. It’s best served cold or at room temperature.

More Side Dish Recipe Collections

• Easy Cold Pinwheels
• Friendsgiving Side Dishes
• Potato Recipes
• Air Fryer Side Dishes

The post 25+ Cold Side Dishes for Tailgating first appeared on The Simple Parent.

Creamy Cucumber Salad

What I love most is how refreshing this cucumber tomato salad is, especially on a hot day. The creamy dressing has just enough tang from the apple cider vinegar and a little sweetness that balances everything out. It’s one of those easy cucumber salads that pairs perfectly with grilled chicken, burgers, or anything off the BBQ.

Ingredients & Equipment

• Mini cucumbers
• White onion
• Grape tomatoes
• Sour cream
• Mayonnaise
• Fresh dill
• Apple cider vinegar
• Sugar
• Salt and pepper

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 bowl
• Small bowl
• Spoon

Step By Step Directions

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

Step 1. Combine the cucumber, onion, and tomatoes in a large bowl.

Step 2. Mix the dressing ingredients together until well blended.

Step 3. Pour the dressing over the top of the salad ingredients and stir until fully coated.

Step 4. Serve immediately or chill until ready to serve.

Variations

• Skip the tomatoes: If you want a simpler cucumber onion salad, leave the tomatoes out and it’s still delicious with just the cucumbers and onion in the creamy dill dressing.
• Add fresh herbs: Chopped fresh chives or parsley alongside the dill add even more freshness.
• Use Greek yogurt: Swap the sour cream for Greek yogurt for a lighter version that still has that creamy, tangy base.
• Toss in some feta: Crumbled feta cheese on top adds a salty bite that goes really well with the cucumbers and tomatoes.
• Add avocado: Diced avocado stirred in right before serving makes this even creamier and more filling.
• Make it with red onion instead: Red onion has a slightly sharper flavor and adds a pop of color if you prefer it over white.

Leftovers & Storage

Store leftover creamy cucumber salad in an airtight container in the refrigerator for up to 2 days. Cucumbers release water as they sit, so the dressing will thin out a bit overnight. Give it a good stir before serving leftovers and drain off any excess liquid if needed. This one is best made the same day you plan to serve it.

Tips & Tricks

• Slice the cucumbers thin. Thin slices soak up more dressing and give you a better texture in every bite.
• Halve the grape tomatoes. Cutting them in half lets them release a little juice that mixes into the dressing and adds flavor.
• Slice the onion thin too. You want delicate slices that blend into the salad, not thick chunks that overpower the other flavors.
• Use fresh dill, not dried. Fresh dill makes a huge difference in this recipe. It’s brighter and more flavorful than dried dill weed, and since it’s one of the main flavors, it’s worth using fresh.
• Mix the dressing separately before adding. This makes sure the sour cream, mayo, vinegar, and sugar are fully blended so the dressing coats everything evenly.
• Serve it cold. This salad is best when it’s nice and chilled. Even 15-20 minutes in the fridge before serving makes a difference.

Recipe FAQs

Can I make creamy cucumber salad ahead of time? You can make it a few hours ahead, but it’s best served the same day. Cucumbers release water as they sit, which thins out the dressing. If you need to prep ahead, keep the dressing separate and toss everything together right before serving.

Can I use regular cucumbers instead of mini cucumbers? Yes, but I’d recommend seeding them first. Regular cucumbers have more seeds and water content, which can make the salad watery. Scoop the seeds out with a spoon, then slice and proceed as usual.

What’s the difference between this and a cucumber tomato onion salad with vinegar? The vinegar version uses a clear vinaigrette-style dressing, while this one has a creamy base from the sour cream and mayo. Both are great, but this version is richer and more like a classic creamy cucumber dill salad.

Can I leave out the mayo? You can, but the mayo adds richness and helps the dressing cling to the vegetables better. If you skip it, add a little extra sour cream to make up for the lost creaminess.

What should I serve this with? It goes with pretty much anything off the grill: burgers, chicken, steaks, hot dogs. It’s also great alongside sandwiches, grilled fish, or as part of a BBQ spread with other sides.

Can I use dried dill instead of fresh? Fresh dill is really the way to go for this one. If you absolutely have to use dried, use about one tablespoon of dried dill weed, but the flavor won’t be quite as bright.

More Salad Side Dish Recipes

• Spaghetti Salad
• Bowtie Pasta Salad
• Broccoli Pasta Salad
• Greek Pasta Salad
• Easy Macaroni Salad
• Cucumber Pasta Salad
• Avocado Pasta Salad
• Hawaiian Macaroni Salad
• Broccoli Salad

Print

Cucumber Tomato Salad

Prep Time 10 minutes minutes

Servings 8

Equipment

• Measuring Cups
• Measuring spoons
• Cutting Board
• Knife
• Large Bowl
• Small bowl
• Spoon

Ingredients

• 8 mini cucumbers thinly sliced
• ½ white onion thinly sliced
• 2 cups grape tomatoes halved
• ½ cup sour cream
• ¼ cup mayonnaise
• ¼ cup fresh dill finely chopped
• 3 tablespoons apple cider vinegar
• 1 teaspoon sugar
• Salt and pepper

Instructions

• Combine the cucumber, onion, and tomatoes in a large bowl.
• Mix the dressing ingredients together until well blended.
• Pour the dressing over the top of the salad ingredients and stir until fully coated.
• Serve immediately or chill until ready to serve.

Notes

Storage: Store in an airtight container in the refrigerator for up to 2 days, stirring and draining excess liquid before serving.

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The post Creamy Cucumber Salad first appeared on The Simple Parent.

Broccoli Salad with Bacon

What I love most is that this is one of those old fashioned recipes that never goes out of style. Crispy bacon, crunchy broccoli, sunflower seeds, and red onion tossed in a tangy, slightly sweet dressing is the kind of combination that just works. It’s simple, it’s delicious, and you don’t need to be a fancy cook to nail it every time.

Ingredients & Equipment

• Broccoli florets
• Red onion
• Sunflower seeds
• Bacon
• Mayonnaise
• Apple cider vinegar
• Sugar
• Salt and pepper

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
• Small bowl
• Whisk or spoon
• Cutting board
• Knife

Step By Step Directions

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

Step 1. Combine the broccoli, onion, sunflower seeds, and bacon in a large bowl.

Step 2. Mix the dressing ingredients together.

Step 3. Add the dressing to the bowl and stir to mix.

Step 4. Serve immediately or chill until ready to serve.

Variations

• Add cheese: Shredded cheddar stirred in makes this a heartier, cheesier version that kids especially love.
• Toss in dried cranberries or raisins: A handful of dried cranberries or golden raisins adds a little sweetness that balances out the tangy dressing and salty bacon.
• Use broccoli slaw mix: Swap the chopped florets for a bag of broccoli slaw for an even crunchier broccoli slaw salad with less prep work.
• Add grapes: Halved red grapes are a classic addition to broccoli salad and add a sweet, juicy bite.
• Try pecans or almonds instead: Swap the sunflower seeds for chopped pecans or slivered almonds for a different crunch.
• Make it with turkey bacon: Turkey bacon works if you want a lighter version. Just cook it extra crispy so it holds up in the salad.

Leftovers & Storage

Store leftover broccoli salad in an airtight container in the refrigerator for up to 3-4 days. This is actually one of those recipes that tastes even better the next day after the dressing has had time to soak into the broccoli. The broccoli stays nice and crunchy even after sitting overnight, which is one of the best things about this salad.

Tips & Tricks

• Chop the broccoli into small, uniform pieces. Bite-sized florets are key so every forkful has the right mix of broccoli, dressing, and toppings.
• Cook the bacon until it’s really crispy. It softens slightly once it’s mixed into the salad, so extra crispy bacon gives you the best texture.
• Finely chop the red onion. You want the onion flavor distributed throughout without big chunks that overpower the other ingredients.
• Whisk the dressing until the sugar is fully dissolved. This gives you a smooth, creamy dressing without any grittiness.
• Make it ahead for the best flavor. Letting it chill for at least 30 minutes (or even overnight) gives the dressing time to really soak into the broccoli.
• Pat the broccoli dry if you wash it. Extra water on the florets will thin out the dressing, so make sure everything is dry before tossing.

Recipe FAQs

Can I make broccoli salad ahead of time? Yes, and I actually recommend it. The flavors develop as it sits in the fridge, and the broccoli stays crunchy even the next day. It’s a perfect make-ahead side for Thanksgiving, holiday dinners, or summer potlucks.

Can I use frozen broccoli? I’d stick with fresh broccoli for this one. Frozen broccoli gets soft when it thaws and won’t give you that signature crunch that makes this salad so good.

What can I use instead of sunflower seeds? Chopped pecans, slivered almonds, or pepitas all work well. You just want something with a little crunch to add texture alongside the broccoli and bacon.

Is this good for Thanksgiving? It’s great for Thanksgiving. The crunchy broccoli salad is a nice contrast to all the heavy, warm dishes on the table, and you can make it the day before so it’s one less thing to worry about on Thanksgiving morning.

Can I leave out the sugar in the dressing? You can, but the sugar balances out the tanginess of the vinegar and the richness of the mayo. Even just one tablespoon makes a difference if you want to cut back but not skip it entirely.

Can I add other vegetables? Shredded carrots, diced bell peppers, or halved cherry tomatoes are all easy additions. Just keep the broccoli as the star so you don’t lose that classic broccoli salad feel.

More Easy Salad Side Dish Recipes

• Spaghetti Salad
• Bowtie Pasta Salad
• Broccoli Pasta Salad
• Greek Pasta Salad
• Easy Macaroni Salad
• Cucumber Pasta Salad
• Avocado Pasta Salad
• Hawaiian Macaroni Salad
• Creamy Cucumber Salad

Print

Easy Broccoli Salad with Bacon

Prep Time 8 minutes minutes

Servings 8

Equipment

• Measuring Cups
• Measuring spoons
• Large Bowl
• Small bowl
• Whisk
• Cutting Board
• Knife

Ingredients

• 8 cups broccoli florets chopped
• ½ red onion finely chopped
• ¼ cup sunflower seeds
• 5 strips bacon cooked and chopped
• 1 cup mayonnaise
• 3 tablespoons apple cider vinegar
• 2 tablespoons sugar
• Salt and pepper

Instructions

• Combine the broccoli, onion, sunflower seeds, and bacon in a large bowl.
• Mix the dressing ingredients together.
• Add the dressing to the bowl and stir to mix.
• Serve immediately or chill until ready to serve.

Notes

Storage: Store in an airtight container in the refrigerator for up to 3-4 days.

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The post Old Fashioned Broccoli Salad first appeared on The Simple Parent.

Hawaiian Macaroni Salad

What I love most is how simple this recipe really is. Soft pasta, shredded carrots, onion, and a creamy mayo dressing with a touch of sweetness and tang. The secret is adding the apple cider vinegar to the warm noodles so they soak up all that flavor before the dressing goes in. It’s perfect alongside grilled meats, at a BBQ, or anytime you want a classic side dish.

Ingredients & Equipment

• Elbow macaroni noodles
• Apple cider vinegar
• Carrots
• Yellow onion
• Hellman’s mayonnaise
• Milk
• Sugar
• Salt and pepper

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
• Spoons

Step By Step Directions

This recipe makes 8-12 servings. It takes 10 minutes of prep time and 15 minutes of cook time, plus 1 hour of chill time.

Step 1. Shred the carrots and onion.

Step 2. Boil the pasta for a few minutes longer than the package calls for, until soft.

Step 3. Drain the water, then add the pasta to a large bowl with the apple cider vinegar, carrots and onion. Refrigerate for about an hour until chilled.

Step 4. Mix the mayonnaise, milk, sugar, salt and pepper together in a medium bowl then fold into the pasta.

Step 5. Chill until ready to serve.

Variations

• Add hard boiled eggs: Diced hard boiled eggs are a common addition to Hawaiian mac salad and make it a little more filling.
• Stir in some tuna: A can of drained tuna mixed in is totally authentic and turns this into more of a meal.
• Use rice vinegar instead: Some recipes use seasoned rice vinegar instead of apple cider vinegar for a slightly milder tang.
• Add celery for crunch: Finely diced celery gives the salad a little texture contrast against the soft noodles.
• Try it with potatoes: Some Hawaiian mac salad recipes include small cubed potatoes mixed in with the pasta for extra heartiness.
• Top with green onions: A sprinkle of sliced green onions on top adds color and a little freshness right before serving.

Leftovers & Storage

Store leftover Hawaiian macaroni salad in an airtight container in the refrigerator for up to 3-4 days. This mac salad actually gets better the longer it sits because the soft noodles keep absorbing the dressing. If it looks thick or dry the next day, stir in a little milk and mayo to loosen it back up.

Tips & Tricks

• Overcook the pasta on purpose. This is the one recipe where you actually want soft, slightly overcooked noodles. They absorb more flavor and give you that authentic Hawaiian mac salad texture.
• Add the vinegar while the pasta is still warm. The warm noodles soak up the apple cider vinegar, which is what gives this recipe its signature tangy flavor.
• Use Hellman’s (or Best Foods) mayo. This is the traditional choice for Hawaiian macaroni salad and it really does make a difference in flavor. Other brands will work, but Hellman’s is the classic.
• Shred the carrots and onion, don’t dice them. Shredding them creates a finer texture that blends into the salad instead of standing out in big chunky pieces.
• Chill the pasta and veggies before adding the dressing. Adding the mayo dressing to warm pasta will make it too thin and soupy. Let everything cool down first.
• Don’t be shy with the mayo. Hawaiian mac salad is meant to be creamy and rich. The milk helps thin the dressing out so it coats everything evenly.

Recipe FAQs

What makes Hawaiian macaroni salad different from regular macaroni salad? A few things set it apart. The pasta is intentionally overcooked until soft (not al dente), the vinegar goes on the warm noodles before chilling, and the dressing is a simple mayo base with milk and sugar. Traditional mainland macaroni salad usually has mustard, relish, and crunchy veggies, which Hawaiian mac salad skips.

Can I make Hawaiian mac salad ahead of time? Yes, and it’s actually better that way. Making it the night before gives the noodles time to absorb all the flavors. Just stir it well and add a splash of milk and a spoonful of mayo before serving to freshen it up.

Why does my mac salad dry out in the fridge? The overcooked pasta keeps absorbing the dressing as it sits. This is totally normal. Just mix in a little more mayo and milk before serving to bring the creaminess back.

Does it have to be Hellman’s mayo? Traditionally, yes. Hellman’s (called Best Foods on the West Coast) is the standard for Hawaiian mac salad. Other real mayo brands will work, but I wouldn’t use Miracle Whip since it has a different flavor that changes the whole taste.

What do you serve Hawaiian macaroni salad with? It’s traditionally served as part of a plate lunch with rice and a protein like teriyaki chicken, kalua pork, or grilled meat. It’s also great alongside burgers, hot dogs, ribs, or anything off the grill.

Can I add more vegetables? You can, but keep in mind that authentic Hawaiian mac salad is pretty simple. Shredded carrots and onion are the classics. If you want to add more, keep it minimal so it still has that traditional feel.

More Pasta Salad Recipes

• Spaghetti Salad
• Bowtie Pasta Salad
• Broccoli Pasta Salad
• Greek Pasta Salad
• Easy Macaroni Salad
• Cucumber Pasta Salad
• Avocado Pasta Salad
• Hawaiian Macaroni Salad

Print

Hawaiian Mac Salad

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Chill Time 1 hour hour

Servings 10

Equipment

• Measuring Cups
• Measuring spoons
• Large pot
• Colander
• Large Bowl
• Small bowl
• Spoons

Ingredients

• 8 oz elbow macaroni noodles
• 1 tbsp apple cider vinegar
• 2 medium carrots shredded
• ½ yellow onion shredded
• 1 cup Hellman's mayonnaise
• 3 tbsp milk
• 1 ½ tbsp sugar
• Salt and pepper to taste

Instructions

• Shred the carrots and onion.
• Boil the pasta for a few minutes longer than the package calls for, until soft.
• Drain the water, then add the pasta to a large bowl with the apple cider vinegar, carrots and onion. Refrigerate for about an hour until chilled.
• Mix the mayonnaise, milk, sugar, salt and pepper together in a medium bowl then fold into the pasta.
• Chill until ready to serve.

Notes

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

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The post Hawaiian Macaroni Salad first appeared on The Simple Parent.

Avocado Pasta Salad

What I love most is that this recipe skips the heavy mayo-based dressing and lets the avocado bring all the creaminess instead. The olive oil and lemon juice keep everything bright, and the bacon adds just the right amount of salty crunch. It’s one of those pasta salads that feels a little more special but is still ridiculously easy to throw together for a BBQ or potluck.

Ingredients & Equipment

• Bowtie pasta noodles
• Avocados
• Roma tomatoes
• Fresh basil
• Bacon pieces
• Minced garlic
• Salt and pepper
• Olive oil
• Lemon juice
• Parmesan cheese

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 pot
• Colander
• Large bowl
• Silicone spatula

Step By Step Directions

This recipe makes 8 servings. It takes 15 minutes of prep time and 11-12 minutes of cook time, plus 1 hour of chill time.

Step 1. Dice the avocado and tomato, then chop the basil. Set aside.

Step 2. Cook the noodles in a large pot according to package directions, then drain in a colander in the sink. Run under cold water for a few minutes to cool.

Step 3. Add the cooked noodles, olive oil, lemon juice, minced garlic, salt and pepper to a large bowl. Toss to combine.

Step 4. Fold in the avocado, tomato, basil, and bacon pieces.

Step 5. Cover and chill for 1 hour or until ready to serve.

Step 6. Toss before serving, then top with parmesan.

Variations

• Add mozzarella: Fresh mozzarella pearls or cubed mozzarella make this even more filling and give it a caprese pasta salad feel.
• Use cherry tomatoes instead: Halved cherry or grape tomatoes work great if you don’t have roma tomatoes on hand and hold their shape a little better.
• Toss in some corn: Grilled or canned corn adds sweetness and pairs really well with the avocado and bacon.
• Add grilled chicken: Sliced grilled chicken or diced rotisserie chicken turns this into a complete meal.
• Try a balsamic drizzle: A light drizzle of balsamic glaze right before serving adds a touch of sweetness that complements the basil and tomatoes.
• Use rotini or penne: Bow ties look great in this, but any pasta shape that holds onto the olive oil dressing works well.

Leftovers & Storage

Store leftover avocado pasta salad in an airtight container in the refrigerator for up to 1-2 days. The avocado will start to brown as it sits, so this one is best served the same day if possible. A squeeze of extra lemon juice over the top before storing helps slow the browning. Give it a good toss before serving leftovers.

Tips & Tricks

• Use ripe but firm avocados. You want avocados that are ripe enough to be creamy but still hold their shape when diced. If they’re too soft, they’ll turn to mush when you toss the salad.
• Fold the avocado in gently. Don’t stir too aggressively or the avocado pieces will break apart. A silicone spatula works better than a spoon for this.
• Dress the pasta first, then add the mix-ins. Tossing the noodles with olive oil, lemon juice, and garlic before adding the avocado and tomatoes ensures every noodle is coated without mashing the softer ingredients.
• Use fresh basil, not dried. Fresh basil is a must here. It adds a bright, aromatic flavor that dried basil just can’t match in a cold salad.
• Add the parmesan right before serving. Sprinkling it on top at the end keeps it fresh and gives the salad a nice finishing touch.
• Squeeze lemon juice over the avocado if making ahead. The acid helps prevent browning so the salad still looks fresh when you serve it.

Recipe FAQs

Can I make avocado pasta salad ahead of time? You can prep the pasta, dressing, bacon, and tomatoes ahead of time, but I’d recommend adding the avocado and basil right before serving. The avocado browns and the basil wilts once they sit for too long.

How do I keep the avocado from turning brown? Lemon juice is your best friend here. The recipe already includes lemon juice in the dressing, which helps. If you’re making it ahead, squeeze a little extra lemon juice directly over the diced avocado before folding it in.

Can I use pre-cooked bacon bits? Yes, store-bought bacon pieces or bits work fine and save you a step. Real bacon pieces (not the shelf-stable imitation kind) will give you the best flavor and texture.

What kind of olive oil should I use? Extra virgin olive oil works best since it has the most flavor and you’re using it as the dressing base. Since it’s not being cooked, you’ll really taste the olive oil, so use one you like.

Is this pasta salad good for potlucks? It’s a great potluck option, but serve it soon after making it so the avocado stays green and fresh. If you’re transporting it, keep the avocado separate and fold it in right before serving.

Can I skip the bacon to make it vegetarian? Absolutely. Without the bacon it’s still packed with flavor from the avocado, basil, garlic, and lemon. You could add toasted pine nuts for a little crunch in its place.

More Pasta Salad Recipes

• Spaghetti Salad
• Bowtie Pasta Salad
• Broccoli Pasta Salad
• Greek Pasta Salad
• Easy Macaroni Salad
• Cucumber Pasta Salad
• Avocado Pasta Salad
• Hawaiian Macaroni Salad

Print

Bacon Avocado Pasta Salad

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Chill Time 1 hour hour

Servings 8

Equipment

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

Ingredients

• 8 oz bowtie pasta noodles
• 2 avocados peeled and diced
• 2 roma tomatoes diced
• ¼ cup fresh chopped basil
• ¼ cup bacon pieces
• 1 tsp minced garlic
• Salt and pepper to taste
• 3-4 tbsp olive oil
• 1 tbsp lemon juice
• 2 tbsp parmesan cheese shredded

Instructions

• Dice the avocado and tomato, then chop the basil. Set aside.
• Cook the noodles in a large pot according to package directions, then drain in a colander in the sink. Run under cold water for a few minutes to cool.
• Add the cooked noodles, olive oil, lemon juice, minced garlic, salt and pepper to a large bowl. Toss to combine.
• Fold in the avocado, tomato, basil, and bacon pieces.
• Cover and chill for 1 hour or until ready to serve.
• Toss before serving, then top with parmesan.

Notes

Storage: Store in an airtight container in the refrigerator for up to 1-2 days, adding extra lemon juice to prevent browning.

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

Cucumber Pasta Salad

What I love most is how fresh and simple this recipe is. The sour cream and lemon juice dressing is light enough to let the cucumbers shine, and the dill and garlic pull everything together. It’s one of those pasta salads that doesn’t weigh you down, and it’s a nice change from heavier mayo-based versions.

Ingredients & Equipment

• Rotini pasta noodles
• Baby cucumbers
• Red onion
• Sour cream
• Lemon juice
• Dill weed
• Garlic powder
• Salt and pepper

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
• Small bowl
• Whisk
• Large bowl
• Silicone spoon or spatula

Step By Step Directions

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

Step 1. Cut the vegetables and set aside.

Step 2. Cook the noodles according to package directions until tender, then pour into a colander in the sink and run under cold water for a few minutes until cooled.

Step 3. While the noodles are cooking, whisk together the sour cream, lemon juice, dill and garlic.

Step 4. Dump the cooled noodles into a bowl, then add the chopped veggies and pour the dressing over. Toss to coat.

Step 5. Sprinkle it with salt and pepper, then toss again.

Step 6. Cover and chill for 1 hour. If chilling for longer than an hour, you may need to stir in more dressing.

Variations

• Add cherry tomatoes: Halved cherry tomatoes add color and a little sweetness that pairs really well with the cucumber and dill.
• Toss in some feta: Crumbled feta cheese is a natural fit with the cucumber and lemon flavors and adds a salty bite.
• Use fresh dill instead of dried: If you have fresh dill on hand, use about two tablespoons of chopped fresh dill for an even brighter flavor.
• Add kalamata olives: Sliced kalamata olives give this a more Mediterranean vibe that works really well with the lemon dressing.
• Mix in some chickpeas: A can of drained chickpeas adds protein and makes this hearty enough to serve as a main dish for lunch.
• Try it with bow ties or penne: Rotini works great because the spirals hold the dressing, but other pasta shapes are fine too.

Leftovers & Storage

Store leftover cucumber pasta salad in an airtight container in the refrigerator for up to 2-3 days. The cucumbers may release a little water as they sit, so give it a good stir before serving. If the pasta has absorbed the dressing, whisk together a little more sour cream and lemon juice and stir it in to freshen things up.

Tips & Tricks

• Make the dressing while the pasta cooks. This saves time and means everything is ready to toss together as soon as the noodles are cooled.
• Rinse the pasta well with cold water. You want the noodles completely cooled so the dressing coats them evenly and the cucumbers stay crisp.
• Slice the cucumbers into thin half-moons. Thinner slices mix better with the rotini and give you cucumber in more bites.
• Thinly slice the red onion. A little red onion goes a long way, and thin slices blend into the salad without being too sharp.
• Give it the full hour of chill time. The flavors really come together after sitting in the fridge. It tastes fine right away, but it’s noticeably better after chilling.
• Have extra dressing ingredients on hand. If you’re chilling it for more than an hour or making it ahead, the pasta will soak up the dressing. A quick extra batch of dressing fixes that right away.

Recipe FAQs

Can I make cucumber pasta salad ahead of time? Yes, just be prepared to stir in a little more dressing before serving. The pasta absorbs the sour cream dressing as it chills, so have some extra sour cream and lemon juice ready to mix in.

Can I use Greek yogurt instead of sour cream? Yes, Greek yogurt works as a substitute. It’s a little tangier than sour cream, so you might want to adjust the lemon juice slightly, but the texture is similar.

What kind of cucumbers work best? Baby cucumbers (also called mini cucumbers or Persian cucumbers) work great because they have fewer seeds and less water than regular cucumbers. If using regular cucumbers, seed them first to prevent the salad from getting watery.

Can I use fresh lemon juice from a bottle? Fresh squeezed lemon juice tastes the best, but bottled lemon juice works fine in a pinch. You’ll use about half a lemon to get the two tablespoons.

Is this dill cucumber pasta salad good for potlucks? It’s a great potluck option because it’s light, refreshing, and different from the typical heavy pasta salads. Just keep it chilled and give it a stir before setting it out.

Can I add protein to make this a full meal? Diced grilled chicken, cooked shrimp, or even canned tuna are all good options. Chickpeas work great if you want to keep it vegetarian.

More Pasta Salad Recipes

• Spaghetti Salad
• Bowtie Pasta Salad
• Broccoli Pasta Salad
• Greek Pasta Salad
• Easy Macaroni Salad
• Cucumber Pasta Salad
• Avocado Pasta Salad
• Hawaiian Macaroni Salad

Print

Dill Cucumber Pasta Salad

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Chill Time 1 hour hour

Servings 10

Equipment

• Measuring Cups
• Measuring spoons
• Large pot
• Colander
• Small bowl
• Whisk
• Large Bowl
• Silicone Spatula

Ingredients

• 8 oz rotini pasta noodles
• 3 baby cucumbers sliced
• ¼ of a red onion sliced
• ½ cup sour cream
• 2 tbsp lemon juice
• 1 tbsp dill weed
• ¼ tsp garlic powder
• Salt and pepper to taste

Instructions

• Cut the vegetables and set aside.
• Cook the noodles according to package directions until tender, then pour into a colander in the sink and run under cold water for a few minutes until cooled.
• While the noodles are cooking, whisk together the sour cream, lemon juice, dill and garlic.
• Dump the cooled noodles into a bowl, then add the chopped veggies and pour the dressing over. Toss to coat.
• Sprinkle it with salt and pepper, then toss again.
• Cover and chill for 1 hour. If chilling for longer than an hour, you may need to stir in more dressing.

Notes

Storage: Store in an airtight container in the refrigerator for up to 2-3 days, stirring in extra dressing before serving if needed.

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

Easy Macaroni Salad

What I love most is that this macaroni salad recipe doesn’t require a long list of ingredients or any complicated steps. Elbow macaroni, shredded carrots, green onions, and a tangy, creamy homemade dressing is all it takes. It’s the kind of recipe you can make on autopilot when you’re busy and still have everyone asking for seconds.

Ingredients & Equipment

• Elbow macaroni
• Shredded carrots
• Green onions
• Mayonnaise
• Apple cider vinegar
• Garlic powder
• Salt and pepper

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
• Whisk
• Large spoon

Step By Step Directions

This recipe makes 8 servings. It takes 15 minutes of prep time and 10 minutes of cook time.

Step 1. Cook the elbow macaroni according to package directions. Drain and rinse in cold water until the noodles are completely cooled.

Step 2. Stir together the macaroni, shredded carrots, and green onions until well mixed.

Step 3. In a separate bowl, whisk together the mayonnaise, vinegar, garlic powder, salt and pepper.

Step 4. Pour the dressing over the top of the macaroni salad ingredients and toss to coat.

Step 5. Serve immediately or chill until ready to serve.

Variations

• Add hard boiled eggs: Diced hard boiled eggs make this a more filling, classic macaroni salad.
• Toss in some celery: Finely diced celery adds crunch and is a traditional addition to creamy macaroni salad.
• Mix in diced pickles: A couple tablespoons of diced dill pickles or sweet relish gives the dressing an extra tangy kick.
• Add diced bell peppers: Red or green bell pepper adds color and a little crunch without changing the flavor much.
• Use a different pasta: Shells, ditalini, or any small pasta shape works as a substitute for the elbow macaroni.
• Stir in a little mustard: A teaspoon of yellow mustard or dijon in the dressing adds a classic macaroni salad flavor.

Leftovers & Storage

Store leftover macaroni salad in an airtight container in the refrigerator for up to 3-4 days. This is a great make-ahead recipe since the flavors get better as everything sits together. If the salad looks a little dry after chilling, stir in a spoonful of mayo to bring the creaminess back.

Tips & Tricks

• Rinse the pasta well with cold water after cooking. You want the noodles completely cooled before adding the dressing so everything stays creamy and coats evenly.
• Shred the carrots finely. Finely shredded carrots blend into the salad and add a subtle sweetness and color without being too chunky.
• Whisk the dressing until smooth. Make sure the garlic powder is fully incorporated so the dressing is even and creamy.
• Finely chop the green onions. Small pieces distribute better throughout the salad so every bite has a little flavor.
• Make it ahead if you can. Even 30 minutes of chill time lets the dressing soak into the pasta and makes everything taste better.
• Adjust the vinegar to your taste. Two tablespoons gives it a nice tang, but you can start with one if your family prefers a milder flavor.

Recipe FAQs

Can I make this macaroni salad ahead of time? Yes, it’s actually better when made ahead. The flavors develop as it sits in the fridge. You can make it the night before and it’ll be ready to grab and go. Just stir well and add a little mayo if it needs loosening up.

What kind of mayo works best? Any real mayonnaise works for this recipe. I wouldn’t recommend using Miracle Whip since it’s sweeter and tangier and will change the overall flavor of the dressing.

Can I use pre-shredded carrots from a bag? Yes, they work just fine and save you a step. The matchstick-style carrots from the produce section are a little bigger, so you may want to chop them shorter, but regular shredded carrots from a bag are perfect.

How is this different from Hawaiian macaroni salad? Hawaiian mac salad intentionally overcooks the pasta until soft and adds the vinegar to warm noodles so they absorb the flavor. This easy version cooks the pasta normally and mixes everything cold, so it’s quicker and more straightforward.

Can I add other vegetables? Absolutely. Diced celery, bell peppers, red onion, or even frozen peas (thawed) are all easy additions that work well with the creamy dressing.

Is this good for potlucks and BBQs? It’s one of the best side dishes to bring because it’s easy to make in big batches, travels well, and everybody loves a creamy macaroni salad. Just keep it chilled if it’s sitting out for a while.

More Pasta Salad Recipes

• Spaghetti Salad
• Bowtie Pasta Salad
• Broccoli Pasta Salad
• Greek Pasta Salad
• Easy Macaroni Salad
• Cucumber Pasta Salad
• Avocado Pasta Salad
• Hawaiian Macaroni Salad

Print

Creamy Macaroni Salad

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 8

Equipment

• Measuring Cups
• Measuring spoons
• Large pot
• Colander
• Large Bowl
• Small bowl
• Whisk
• Large spoon

Ingredients

• 12 ounces elbow macaroni cooked and cooled
• 1 cup shredded carrots
• ⅓ cup green onions finely chopped
• 1 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions

• Cook the elbow macaroni according to package directions. Drain and rinse in cold water until the noodles are completely cooled.
• Stir together the macaroni, shredded carrots, and green onions until well mixed.
• In a separate bowl, whisk together the mayonnaise, vinegar, garlic powder, salt and pepper.
• Pour the dressing over the top of the macaroni salad ingredients and toss to coat.
• Serve immediately or chill until ready to serve.

Notes

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

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