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

Greek Pasta Salad

What I love most is that this recipe doesn’t rely on a heavy, creamy dressing. The olive oil and apple cider vinegar keep things bright and fresh, and the feta adds just enough richness without weighing it down. It’s one of those classic pasta salads that tastes even better after it sits in the fridge for a while.

Ingredients & Equipment

• Bow tie pasta noodles
• Cucumber
• Roma tomatoes
• Red onion
• Artichoke hearts
• Feta cheese
• Olive oil
• Apple cider vinegar
• Oregano
• 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 pot
• Colander
• Small bowl
• Whisk
• Large bowl
• Silicone spatula

Step By Step Directions

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

Step 1. Chop the vegetables.

Step 2. Cook the noodles according to package directions. Drain, then run under cold water to cool.

Step 3. In a small bowl, whisk together the olive oil, apple cider vinegar, and seasonings.

Step 4. Add the cooled pasta to a large bowl, stir in the dressing.

Step 5. Add the veggies and toss.

Step 6. Chill for 1 hour.

Variations

• Add kalamata olives: Sliced kalamata olives give this an even more authentic Greek flavor and a nice salty bite.
• Toss in some chickpeas: A can of drained chickpeas adds protein and makes this Greek feta pasta salad hearty enough to serve as a meal.
• Use rotini instead of bow ties: Rotini spirals hold onto the olive oil dressing really well if you want to switch up the pasta shape.
• Add fresh spinach: A handful of baby spinach mixed in adds color and nutrients without changing the flavor much.
• Top with grilled chicken: Sliced grilled chicken on top turns this into a filling lunch or dinner. Rotisserie chicken works too if you want to keep things easy.
• Swap the apple cider vinegar for red wine vinegar: Red wine vinegar gives the dressing a more traditional Greek salad flavor.

Leftovers & Storage

Store leftover Greek pasta salad in an airtight container in the refrigerator for up to 3-4 days. This is a great make-ahead recipe because the vegetables hold up really well and the flavors get better the longer everything marinates together. Just give it a good toss before serving and drizzle in a little extra olive oil if the pasta has absorbed the dressing.

Tips & Tricks

• Cut the veggies into larger chunks. This recipe calls for big, chunky pieces of tomato and thick slices of onion, which gives you more texture and makes the salad feel substantial.
• Use good olive oil. Since the dressing is so simple, the quality of your olive oil really matters here. A nice extra virgin olive oil makes a noticeable difference.
• Whisk the dressing well before adding it. You want the oil and vinegar to emulsify so the dressing coats the pasta evenly instead of separating.
• Drain the artichoke hearts well. Extra liquid from the jar will water down the dressing, so give them a good squeeze before adding.
• Crumble the feta on top after tossing. Adding it last keeps the feta in bigger pieces instead of getting mashed into the dressing.
• Give it the full hour of chill time. The flavors really come together after sitting in the fridge. It tastes good right away, but it tastes great after an hour.

Recipe FAQs

Can I make Greek pasta salad ahead of time? Yes, it’s one of the best pasta salads to make ahead. The veggies hold up well and the olive oil dressing doesn’t get absorbed as quickly as creamy dressings do. Make it the night before and it’ll be even more flavorful the next day.

Can I use a store-bought Greek or Italian dressing instead? You can, but the homemade dressing is so quick and tastes so much fresher that I’d recommend sticking with it. If you do use bottled, a Greek vinaigrette or Italian dressing works better than a creamy one.

What kind of feta works best? Block feta that you crumble yourself has the best flavor and texture. The pre-crumbled kind in a container works fine too, it’s just a little drier. Either way, feta is what makes this a Greek pasta salad, so don’t skip it.

Can I add olives to this recipe? Absolutely. Sliced kalamata olives or black olives are both great additions that fit right in with the Greek flavors.

Is this the same as an Italian pasta salad? They’re similar, but Greek pasta salad uses olive oil and vinegar instead of creamy Italian dressing, and feta instead of Italian blend cheese. The artichoke hearts and oregano also give it a more Mediterranean feel compared to a traditional Italian pasta salad.

Can I use a different type of pasta? Bow ties look great in this, but penne, rotini, or orecchiette all work well. Pick something that holds onto the dressing and has enough surface area for the olive oil to coat.

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

Italian Pasta Salad

Prep Time 15 minutes minutes

Cook Time 9 minutes minutes

1 hour hour

Servings 10

Equipment

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

Ingredients

• 6 oz bow tie pasta noodles
• 1 cucumber sliced and halved
• 2 Roma tomatoes diced into large chunks
• ½ red onion diced into large slices
• ½ cup artichoke hearts
• ½ cup feta cheese
• ¼ cup olive oil
• 3 tbsp apple cider vinegar
• 2 tsp oregano
• Salt and pepper to taste

Instructions

• Chop the vegetables.
• Cook the noodles according to package directions. Drain, then run under cold water to cool.
• In a small bowl, whisk together the olive oil, apple cider vinegar, and seasonings.
• Add the cooled pasta to a large bowl, stir in the dressing.
• Add the veggies and toss.
• Chill for 1 hour.

Notes

Storage: Store in an airtight container in the refrigerator for up to 3-4 days, tossing and adding a drizzle of olive oil before serving if needed.

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

Broccoli Pasta Salad

What I love most is that this broccoli cheddar pasta salad has so much texture going on. The crispy bacon, crunchy broccoli, and creamy dressing with a hint of sweetness from the sugar and tang from the apple cider vinegar all come together in a way that keeps you going back for more. It’s simple to make and always gets compliments.

Ingredients & Equipment

• Elbow macaroni
• Broccoli florets
• Shredded cheddar cheese
• Red onion
• Bacon bits
• 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 pot
• Colander
• Large bowl
• Small bowl
• Whisk
• Large spoon
• Cutting board
• Knife

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 pasta according to package directions. Drain and rinse in cold water until the noodles are completely cooled.

Step 2. Combine the cooled pasta, broccoli florets, shredded cheese, red onion, and bacon bits in a large bowl.

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

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

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

Variations

• Add dried cranberries: A handful of dried cranberries adds sweetness and makes this feel even more like a fall pasta salad.
• Use ranch dressing instead: Swap the homemade dressing for ranch if you want a shortcut. It won’t have the same tangy sweetness but it’s still good with the broccoli and bacon.
• Toss in sunflower seeds or sliced almonds: A little extra crunch on top pairs well with the broccoli and adds more texture.
• Try it with rotini or bow ties: Elbow macaroni gives this a classic broccoli noodle salad feel, but other pasta shapes work fine.
• Add cherry tomatoes: Halved cherry tomatoes add color and freshness if you want a little more going on.
• Make it with sharp cheddar: Sharp or extra sharp cheddar gives the salad a bolder cheese flavor that stands up really well to the tangy dressing.

Leftovers & Storage

Store leftover broccoli pasta salad in an airtight container in the refrigerator for up to 3-4 days. This is a great make-ahead recipe because the broccoli stays crunchy even after sitting in the dressing overnight. If the salad looks a little dry after chilling, stir in a spoonful of mayo to loosen the dressing back up.

Tips & Tricks

• Chop the broccoli into small, bite-sized pieces. You want the florets to be about the same size as the elbow macaroni so everything mixes evenly and you get broccoli in every bite.
• Use real bacon bits or cook your own bacon. Real bacon makes a noticeable difference over the shelf-stable jar kind. If you cook your own, make sure it’s nice and crispy.
• Finely chop the red onion. A little goes a long way, and small pieces blend into the salad without overpowering the other flavors.
• Whisk the dressing until it’s smooth. Make sure the sugar is fully dissolved so the dressing is creamy and even.
• Don’t skip the apple cider vinegar. It’s what gives the dressing that tangy kick that balances out the richness of the mayo and cheese.
• This is great for fall gatherings. While most cold pasta salads lean summer, this broccoli and cheddar combo works really well for fall potlucks and tailgating too.

Recipe FAQs

Can I make broccoli pasta salad ahead of time? Yes, it’s actually a great make-ahead option. The broccoli holds up much better than lettuce-based pasta salads, so it stays crunchy even the next day. Just stir well before serving.

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

What if I don’t have apple cider vinegar? White vinegar or white wine vinegar work as substitutes. The flavor will be slightly different but still tangy and good. I wouldn’t use balsamic since it’ll change the color and taste too much.

Can I leave out the bacon to make it vegetarian? Yes, just skip the bacon. You could add sunflower seeds or roasted chickpeas instead if you want something in its place for a little crunch and protein.

Can I use a different type of cheese? Cheddar works best with the broccoli and tangy dressing, but colby jack, pepper jack, or even cubed Swiss cheese are all tasty alternatives.

Does this pasta salad work for meal prep? It holds up really well for 3-4 days, so it’s a great option for packing lunches throughout the week. The broccoli stays firm and the dressing keeps everything coated.

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

Pasta Broccoli 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
• Cutting Board
• Knife

Ingredients

• 8 ounces elbow macaroni cooked and cooled
• 4 cups broccoli florets finely chopped
• 1 cup shredded cheddar cheese
• ⅓ cup red onion finely chopped
• ⅓ cup bacon bits
• 1 cup mayonnaise
• 3 tablespoons apple cider vinegar
• 2 tablespoons sugar
• Salt and pepper

Instructions

• Cook the pasta according to package directions. Drain and rinse in cold water until the noodles are completely cooled.
• Combine the cooled pasta, broccoli florets, shredded cheese, red onion, and bacon bits in a large bowl.
• In a separate bowl, whisk together the mayonnaise, vinegar, sugar, salt and pepper.
• Pour the dressing over the top of the 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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The post Broccoli Pasta Salad first appeared on The Simple Parent.

Bowtie Pasta Salad

What I love most is that the slaw dressing does all the work here. It gives this cold bowtie pasta salad a creamy, tangy flavor that pairs perfectly with fresh tomatoes and cucumbers. It’s the kind of recipe the kids will eat without complaining, and you can have it ready in about 20 minutes plus a little chill time.

Ingredients & Equipment

• Bowtie pasta noodles
• Slaw dressing
• Cherry tomatoes
• Mini cucumbers

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:

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

Step By Step Directions

This recipe makes 6-10 servings. It takes 10 minutes of prep time and 9 minutes of cook time, plus 1 hour of chill time.

Step 1. Cook the noodles in a large pot according to package directions until al dente. Drain the water, rinse in cold water and add to a large bowl.

Step 2. Stir in the dressing.

Step 3. Cut the cucumbers into slices and the tomatoes in half if they’re large. Add the veggies to the bowl and toss to combine.

Step 4. Cover and chill for 1 hour or until ready to serve.

Variations

• Add fresh herbs: A handful of chopped fresh dill or basil stirred in gives this a fresh, summery flavor without much extra effort.
• Toss in some cheese: Cubed mozzarella, feta crumbles, or shredded parmesan all go well with the creamy slaw dressing.
• Add protein: Diced grilled chicken, chopped ham, or cubed salami turns this into a more filling meal.
• Mix in more veggies: Diced red onion, sliced bell peppers, sliced black olives, or shredded carrots are all easy additions.
• Try it with ranch: Swap the slaw dressing for ranch dressing if you want a different creamy base. It changes the flavor but it’s still really good.
• Add a little kick: A pinch of red pepper flakes or a splash of hot sauce in the dressing gives it just enough heat to keep things interesting.

Leftovers & Storage

Store leftover bowtie pasta salad in an airtight container in the refrigerator for up to 3-4 days. The pasta soaks up the dressing as it sits, so stir in a little extra slaw dressing before serving leftovers. The cucumbers may release a tiny bit of water overnight, so give it a good toss to redistribute everything.

Tips & Tricks

• Cook the noodles to al dente. Overcooked bow ties get soft and fall apart in a cold pasta salad. Al dente holds up much better after chilling.
• Rinse the noodles well with cold water. You want them completely cooled before adding the dressing so it coats the pasta evenly.
• Use Marzetti slaw dressing. It’s the brand we use and it has the perfect creamy, tangy flavor for this recipe. Other slaw dressing brands work too, just pick one you like.
• Cut the tomatoes in half only if they’re large. Smaller cherry tomatoes can go in whole, which saves you time and keeps them from getting too juicy in the salad.
• Slice the cucumbers thin. Thinner slices mix better with the bow ties and give you cucumber in more bites.
• Let it chill the full hour. It tastes fine right away, but the flavors really come together after that hour in the fridge.

Recipe FAQs

Can I make bowtie pasta salad ahead of time? Yes, it’s a great make-ahead recipe. You can prep it the night before and it’s ready to grab and go the next day. Just stir it well and add a little more slaw dressing if it looks dry.

What is slaw dressing? Slaw dressing is a creamy, slightly sweet and tangy dressing typically used for coleslaw. It’s different from mayonnaise because it has vinegar and sugar mixed in. You can find it in the salad dressing aisle at most grocery stores. Marzetti is a popular brand.

Can I use coleslaw dressing from a different brand? Absolutely. Any creamy slaw dressing or coleslaw dressing will work. The flavor might vary slightly between brands, but the result will still be a creamy, tangy pasta salad.

Can I use a different pasta shape? Bow ties are great because they’re fun to eat and hold their shape well, but rotini, penne, or shells all work as substitutes.

Why only four ingredients? Sometimes simple is best. The slaw dressing brings so much flavor on its own that you really don’t need a long ingredient list. That said, you can always add more mix-ins from the variations section if you want to bulk it up.

Is this summer pasta salad good for kids? Yes, the creamy dressing and mild flavors make it really kid-friendly. Most kids love bow tie pasta, and you can always leave out the cucumbers or tomatoes if your kids are picky about veggies.

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

Cold Bowtie Pasta Salad

Prep Time 10 minutes minutes

Cook Time 9 minutes minutes

Set Time 1 hour hour

Servings 8

Equipment

• Cutting Board
• Knife
• Large pot
• Colander
• Large spoon
• Large Bowl

Ingredients

• 6 oz bowtie pasta noodles
• ⅔ cup slaw dressing we like Marzetti brand
• 1 pint cherry tomatoes
• 3 mini cucumbers

Instructions

• Cook the noodles in a large pot according to package directions until al dente. Drain the water, rinse in cold water and add to a large bowl.
• Stir in the dressing.
• Cut the cucumbers into slices and the tomatoes in half if they're large. Add the veggies 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 little extra slaw dressing before serving if needed.

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

Cold Spaghetti Salad

What I love most is that this spaghetti salad is packed with fresh veggies and comes together fast. The Salad Supreme seasoning mixed into the Italian dressing is what gives it that signature flavor everyone recognizes. It makes a big batch, so it’s perfect for BBQs, pool parties, or any time you’re feeding a group.

Ingredients & Equipment

• Thin spaghetti noodles
• Restaurant style Italian dressing
• Salad Supreme seasoning
• Mini cucumbers
• Cherry tomatoes
• Yellow bell pepper
• Green olives
• 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
• Large pot
• Spaghetti spoon
• Colander
• Large bowl
• Cutting board
• Knife

Step By Step Directions

This recipe makes 8-16 servings. It takes 10 minutes of prep time and 12 minutes of cook time, plus 1 hour of chill time.

Step 1. Chop the veggies.

Step 2. Cook the noodles in a large pot according to package directions, until al dente.

Step 3. Drain and rinse the noodles in cold water.

Step 4. In a large bowl, stir the dressing and Salad Supreme Seasoning with the noodles.

Step 5. Add the veggies and cheese, toss to combine.

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

Step 7. Toss again before serving.

Variations

• Add pepperoni or salami: Chopped pepperoni or diced salami gives this cold spaghetti salad a meatier, more Italian flavor.
• Switch up the veggies: Diced red onion, sliced black olives, diced red or green bell peppers, or chopped celery all work great depending on what your family likes.
• Use a different cheese: Cubed mozzarella or shredded Italian blend cheese are both tasty swaps for the parmesan.
• Try it with angel hair pasta: Angel hair works just like thin spaghetti and cooks even faster if you’re short on time.
• Add artichoke hearts: Chopped marinated artichoke hearts stirred in give it a Mediterranean twist that’s really good.
• Make it with regular spaghetti: Thin spaghetti works best for twirling and mixing, but regular spaghetti is fine if that’s what you have on hand. Just break the noodles in half before cooking for easier serving.

Leftovers & Storage

Store leftover cold spaghetti salad in an airtight container in the refrigerator for up to 3-4 days. This is one of those recipes that honestly tastes even better the next day after the noodles have soaked up all the Italian dressing and seasoning. Just toss it well before serving and add a splash of Italian dressing if it needs freshening up.

Tips & Tricks

• Cook the spaghetti to al dente. You don’t want mushy noodles in a cold pasta salad. Al dente holds up much better once everything is chilled and tossed together.
• Rinse the noodles well with cold water. This stops the cooking and cools them down so they don’t warm up the veggies or absorb too much dressing too fast.
• Use restaurant style Italian dressing. It’s thicker than regular Italian dressing and clings to the spaghetti noodles better. It makes a big difference in this recipe.
• Toss the dressing and seasoning with the noodles before adding the veggies. This makes sure the noodles are evenly coated so you get flavor in every bite.
• Break the spaghetti in half before cooking if you prefer. It makes the salad easier to serve and eat, especially for kids.
• Give it a good toss right before serving. The noodles settle as they chill, so a quick toss redistributes the dressing and veggies evenly.

Recipe FAQs

What is Salad Supreme seasoning? Salad Supreme is a seasoning blend made by McCormick that has paprika, sesame seeds, poppy seeds, celery seed, garlic, and other spices. It’s what gives this spaghetti salad with Salad Supreme its signature flavor. You can find it in the spice aisle at most grocery stores.

Can I make cold spaghetti salad the night before? Yes, and I actually recommend it. The flavors get better as everything sits together. Just give it a good toss and add a little more Italian dressing before serving if the pasta has soaked it up.

Can I use a different type of Italian dressing? Restaurant style Italian dressing works best because it’s thicker and has more flavor. Regular Italian dressing is thinner and won’t coat the noodles as well, but it’ll still work in a pinch.

Can I use a different pasta shape instead of spaghetti? You can, but the spaghetti noodles are really what make this recipe. They twirl and tangle with all the veggies in a way that other shapes don’t. If you do swap, thin linguine is the closest match.

What if I can’t find Salad Supreme seasoning? It’s worth tracking down, but if you can’t find it, you can mix together some paprika, sesame seeds, poppy seeds, garlic powder, and celery seed as a substitute. It won’t be exact but it’ll get you close.

How many people does this serve? It makes a big, party-sized bowl. As a side dish at a BBQ or potluck, it easily serves 16 people. For a smaller family dinner, you’ll have leftovers for days, which is honestly a bonus.

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

Cold Spaghetti Salad

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Set Time 1 hour hour

Servings 12

Equipment

• Large pot
• Spaghetti spoon
• Colander
• Large Mixing Bowl
• Cutting Board
• Knife
• Measuring Cups
• Measuring spoons

Ingredients

• 16 oz thin spaghetti noodles
• 16 oz restaurant style Italian dressing
• 3 tbsp Salad Supreme seasoning
• 3 mini cucumbers sliced and halved
• 1 pint cherry tomatoes halved
• 1 yellow bell pepper chopped
• ½ cup sliced green olives
• ¼ cup shredded parmesan

Instructions

• Chop the veggies.
• Cook the noodles in a large pot according to package directions, until al dente.
• Drain and rinse the noodles in cold water.
• Into a large bowl, stir the dressing and Salad Supreme Seasoning with the noodles.
• Add the veggies and cheese, toss to combine.
• Cover and chill for 1 hour or until ready to serve.
• Toss again before serving.

Notes

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

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The post Cold Spaghetti Salad first appeared on The Simple Parent.