Chocolate Peanut Butter Krispie Bars are an easy no-bake dessert loaded with chocolate and peanut butter. They are almost fudgy and will disappear in no time.

These Chocolate Peanut Butter Krispie Bars are the perfect no-bake treat when you’re craving something sweet, crunchy, and packed with flavor. With an almost fudgy chocolate and peanut butter cereal base, these bars come together quickly and are always a crowd favorite.

These bars are so simple to make with just 3 ingredients and no oven required. They are perfect for those last-minute desserts, busy days, or when you forgot you were supposed to bring something. The combination of peanut butter and chocolate with crispy cereal creates an irresistible texture in every bite.

Ingredients You’ll Need

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• Chocolate Chips – I use semi-sweet, but you can use milk chocolate if you want them sweeter or even dark chocolate
• Peanut Butter – commercial brand creamy peanut butter works best
• Rice Krispie Cereal

Yep that is it, just 3 ingredients! No butter or marshmallows required for these. They are dense, almost fudgy and just a different type.

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Chocolate Peanut Butter Rice Krispie Bars

Chocolate Peanut Butter Krispie Bars are an easy no-bake dessert loaded with chocolate and peanut butter. They are almost fudgy and will disappear in no time

Course Dessert Recipes

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 24

Calories 185kcal

Author Erin Sellin

Ingredients

• 12 oz semi-sweet chocolate chips
• 1 cup creamy peanut butter
• 6 cups Rice Krispie cereal
• 3 Tablespoons creamy peanut butter optional

Instructions

• Line an 13×9 inch baking dish with parchment paper or spray well with non-stick spray. Set aside.
• Add peanut butter and chocolate chips to a large microwave safe bowl. Heat for 1 minute. Stir well, until smooth and completely melted. If necessary, return to the microwave for 20-30 more seconds.
  12 oz semi-sweet chocolate chips, 1 cup creamy peanut butter
• Pour the chocolate mixture over the cereal, and mix until well coated.
  6 cups Rice Krispie cereal
• Press into prepared pan.
• Heat peanut butter in a microwave safe bowl for 15-20 seconds, until it is smooth and easy to drizzle. Drizzle over the top of the bars.
• Let them set up for 4-5 hours for the chocolate to completely harden, you can speed this up by putting in the fridge. Slice and serve.
  3 Tablespoons creamy peanut butter

Notes

If you want thicker bars, you can use a 9-inch square pan

Nutrition

Calories: 185kcal | Carbohydrates: 16g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 93mg | Potassium: 161mg | Fiber: 2g | Sugar: 7g | Vitamin A: 473IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 3mg

How To Make Chocolate Peanut Butter Krispie Bars

1. Melt. Start by melting the peanut butter and chocolate chips together until it is nice and smooth. I add them to a microwave safe bowl and heat for 60 seconds. Then stir until smooth. Depending on your microwave, you can heat for an additional 20-30 seconds if necessary.
2. Mix. Pour over cereal, and mix until everything is well coated. You basically want the cereal to look like cocoa krispies after they are mixed.
3. Pan. Spread the cereal mixture into your prepared pan and press into an even layer. I used this 13×9 inch baking dish for these thinner bars. But I have also made them in this 9-inch square baking dish for slightly thicker bars.
4. Topping. Heat the remaining peanut butter until it is smooth and easy to drizzle. Use a spoon to drizzle the peanut butter over the top of the bars.
5. Set Up. The bars take a little bit to set up because of the melted chocolate. You can place them in the fridge to speed up this process.

Recipe Tips

• Chocolate. You can mix up the chocolate you use for whatever flavor you like. I like semi-sweet since the peanut butter has sugar. But you can use milk chocolate or dark chocolate. or go crazy and follow this Butterscotch Krispie Bars that uses this same method with a butterscotch twist.
• Peanut Butter. I like to use the commercial brand (like Jif or Skippy) for this because it mixes better with the chocolate and the oils don’t separate.
• Topping. I drizzled peanut butter over the top, but you could use more chocolate chips, white chocolate, Reese’s Pieces for some color. Whatever you like!

Storage

Store these in an airtight container for 4-5 days. They can be stored at room temperature, but will last 1-2 days longer if you place in the fridge. If your house is warm, you may want to store in the fridge or they will be a little melty and make more of a mess.

More Easy No Bake Desserts

• Monster Cookie Bars
• Puppy Chow Bars
• Biscoff Rice Krispie Treats
• Homemade Star Crunch Cookies
• Avalanche Cookies
• Kool Aid Pie

Microwave Oatmeal Cookie is a quick, easy breakfast made in minutes with simple ingredients. A soft, satisfying option for busy mornings.

The Microwave Oatmeal Cookie is the ultimate quick and easy way to start your day. Made with simple, wholesome ingredients and ready in just minutes, it’s a warm, soft, ‘baked’ oatmeal cookie that feels like a treat but works perfectly as a satisfying breakfast.

Cookie for breakfast? Yes please! Everything mixes together in one bowl (or even a mug), making cleanup just as easy as prep. It is super easy to customize it with your favorite add-ins like chocolate chips, nuts, or dried fruit for a breakfast that’s both convenient and delicious.

Ingredients You’ll Need

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• Old Fashioned Oats
• All-Purpose Flour
• Vanilla Greek Yogurt – I like to use Greek yogurt for added protein, but you can use any yogurt you like.
• Maple Syrup – Honey or Agave work as well
• Cinnamon
• Vanilla Extract
• Baking Powder
• Chocolate Chips – or whatever mix-in you like

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Microwave Oatmeal Cookie

Microwave Oatmeal Cookie is a quick, easy recipe made with simple ingredients and ready in minutes. A soft, satisfying cookie perfect for a fast breakfast or snack.

Course Breakfast Recipes

Cuisine American

Keyword breakfast cookie

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1

Calories 305kcal

Author Erin Sellin

Ingredients

• 1/4 cup old fashioned oats
• 3 Tablespoons vanilla Greek yogurt
• 2 Tablespoons all-purpose flour
• 1 Tablespoon maple syrup
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon baking powder
• 1 Tablespoon chocolate chips

Instructions

• Mix together everything in a small bowl until it is well combined.
  1/4 cup old fashioned oats, 3 Tablespoons vanilla Greek yogurt, 2 Tablespoons all-purpose flour, 1 Tablespoon maple syrup, 1/2 teaspoon vanilla extract, 1/2 teaspoon cinnamon, 1/4 teaspoon baking powder, 1 Tablespoon chocolate chips
• Spread the mixture in a small ramekin or in the center of a microwave safe plate. The mixture will be very thick. Alternatively you can mix and make in a microwave safe mug or bowl.
• Microwave for 60-70 seconds. Your cookie is done when it springs back, and is no longer sticky on top.
• Enjoy warm for gooey chocolate!

Notes

Adapted from Including Cake

Nutrition

Calories: 305kcal | Carbohydrates: 56g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.03g | Cholesterol: 4mg | Sodium: 28mg | Potassium: 283mg | Fiber: 3g | Sugar: 27g | Vitamin A: 37IU | Vitamin C: 0.1mg | Calcium: 106mg | Iron: 2mg

How To Make Microwave Oatmeal Cookie

• Combine. Mix everything together until it is well combined. You can do this in a mug or ramekin that you want to microwave it in to make for easy clean up. I use these 8 oz ramekins, and it is the perfect size so the cookie isn’t super thick and cooks quickly.
• Cook. Heat in the microwave for 60-70 seconds, you want it to appear dry on the top and spring back when you touch the top.
• Serve. Let it cook for just a minute or two and then dive right in.

Recipe Tips & Tricks

• Mix-Ins. You can get creative with anything you want to mix into this. I like to use Greek yogurt instead of adding protein powder, because I don’t like the texture as much when you add the powder. But it still absolutely works. Mix in ground flax meal or hemp hearts for added nutrition. Add nuts or dried fruit to give more flavor.
• Spoon. This isn’t a cookie you pick up and take with you.  You do need a spoon to eat it. It is a quick and easy baked oatmeal, with a cookie flavor to it.
• Cooking. Microwaves definitely vary, so start if you have a high powered microwave start with 55 or 60 seconds, and add time if necessary. But it is to keep an eye on it than over cook it and have it turn gummy.

More Quick Breakfast Recipes

• Peanut Butter Protein Bars
• Bacon Egg Cheese Muffins
• Kiwi Smoothie
• Sous Vide Egg Bites
• Chocolate Oatmeal

This BLT chicken salad is loaded with juicy shredded chicken, crumbly bacon, ripe cherry tomatoes, and crispy red onion tossed with the creamiest Dijon mayo dressing!

BLT Chicken Salad takes everything you love about a classic BLT and turns it into a creamy chicken salad. Shredded chicken, crispy bacon, and fresh tomatoes tossed in a flavorful dressing, it’s the perfect balance of savory, fresh, and hearty.

This recipe combines the flavors of a BLT sandwich with the creamy, tangy flavors of a classic chicken salad. It’s the kind of recipe you want on hand for easy summer lunches when it’s just too hot to turn on the oven! I keep the ingredients simple, but there’s plenty of flavor. Every bite is loaded with tender bites of creamy chicken, crispy bacon, and juicy tomatoes.

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BLT Chicken Salad

This creamy BLT chicken salad is quick to make and loaded with juicy shredded chicken, bacon, cherry tomatoes, and crispy red onion tossed with zesty mayo dressing.

Course Chicken Dinner Recipes

Cuisine American

Keyword blt chicken salad

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Calories 536kcal

Author Erin Sellin

Ingredients

• 3 cups cooked and shredded chicken
• 12 ounces cooked and crumbled bacon
• 1 cup cherry tomatoes halved
• ½ cup diced red onion
• 2 Tablespoons chopped fresh parsley

Dressing

• ⅔ cup Mayo or Greek yogurt
• 1 Tablespoon lemon juice
• 1 clove garlic minced
• 1 teaspoon Dijon mustard
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon paprika

Instructions

• In a bowl mix together all of the ingredients for the dressing until well blended and creamy.
  ⅔ cup Mayo, 1 Tablespoon lemon juice, 1 clove garlic, 1 teaspoon Dijon mustard, ½ teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon paprika
• In a large bowl combine chicken, bacon, tomatoes, onion and parsley. Pour over the dressing and mix until well combined.
  3 cups cooked and shredded chicken, 12 ounces cooked and crumbled bacon, 1 cup cherry tomatoes, ½ cup diced red onion, 2 Tablespoons chopped fresh parsley
• Store in the fridge until ready to serve.

Nutrition

Calories: 536kcal | Carbohydrates: 4g | Protein: 25g | Fat: 46g | Saturated Fat: 12g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 100mg | Sodium: 793mg | Potassium: 369mg | Fiber: 1g | Sugar: 1g | Vitamin A: 342IU | Vitamin C: 10mg | Calcium: 24mg | Iron: 1mg

• Make the dressing. First, whisk the dressing ingredients together in a bowl.
• Put it all together. In a larger bowl, add the shredded chicken, bacon, and salad ingredients. Pour over the dressing and toss everything to coat. That’s it! Refrigerate the chicken salad until you’re ready to serve it.

• Different dressing. The dressing I use here mimics the flavors you’d find in a classic BLT sandwich (mayo, mustard, etc.), but you can absolutely swap it out for any dressing you’d like! Try homemade ranch dressing, Caesar salad dressing, or Thousand Island dressing for a different flavor profile.
• Bulk it up. Try a variation similar to my chickpea chicken salad and bulk up this bacon and tomato chicken salad with drained and rinsed canned chickpeas.
• Make it spicy. Give your BLT chicken salad a little kick with red chili flakes, cayenne pepper, or jalapeño slices. You could also season the chicken with Cajun seasoning or stir a dash of chili sauce, like Sriracha, into the dressing.
• More add-ins. Replace cherry tomatoes with sun-dried tomatoes, and add in more ingredients like diced avocado, halved grapes, diced or shredded cheese, and different herbs, like basil.

Chocolate Banana Muffins are soft, moist muffins made with ripe bananas and rich chocolate. An easy, flavorful recipe perfect for breakfast, snacks, or dessert.

Chocolate Banana Muffins are the perfect way to use up ripe bananas while turning them into something extra special. Soft, moist, and filled with chocolate, these muffins sweetened with honey for the perfect balance between sweet banana goodness in every bite.

These muffins come together quickly with simple ingredients, making them perfect for breakfast, snacks, or even dessert. Whether you enjoy them warm with melty chocolate chips or grab one on the go, these muffins are an easy treat you’ll want to make again and again.

Ingredients You’ll Need

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• Bananas
• Mini chocolate chips
• Flour – you can use all purpose flour or white whole wheat flour works great as well.
• Cocoa powder
• Honey – Agave or maple syrup works great as well.
• Vanilla
• Egg
• Canola oil – Any neutral flavored oil works
• Baking powder
• Baking soda
• Salt

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Chocolate Banana Muffins

Chocolate Banana Muffins are soft, moist muffins made with ripe bananas and rich chocolate. An easy, flavorful recipe perfect for breakfast, snacks, or dessert.

Course Breakfast Recipes

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 12

Calories 219kcal

Author Erin Sellin

Ingredients

• 1 1/4 cup mashed banana about 3 bananas
• 1/3 cup honey
• 1/4 cup canola oil or avocado oil
• 1 whole large egg
• 1 teaspoon vanilla
• 1 cup all purpose or white whole wheat flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup mini chocolate chips plus more for topping

Instructions

• Preheat oven to 350º F.
• Spray a 12 cup muffin tin or line with paper liners.
• In a large bowl mix together banana, honey, egg, oil and vanilla until smooth.
  1 1/4 cup mashed banana, 1/3 cup honey, 1/4 cup canola oil, 1 whole large egg, 1 teaspoon vanilla
• Mix in flour, cocoa powder, baking soda, baking powder and salt until just combined.
  1 cup all purpose, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt
• Fold in chocolate chips.
  1 cup mini chocolate chips
• Divide the batter evenly into prepared muffins tins. Top each muffin with additional chocolate chip if desired.
• Bake for 15-18 minutes until a tester comes out clean.
• Remove from oven and let cook for 5 minutes before removing from wire rack to cool completely.

Nutrition

Calories: 219kcal | Carbohydrates: 34g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 16mg | Sodium: 205mg | Potassium: 194mg | Fiber: 3g | Sugar: 20g | Vitamin A: 68IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 1mg

How To Make Banana Chocolate Chip muffins

1. Prepare your pan – Line a 12-cup muffin tin with paper liners or spray each cup well. I have this Wilton Muffin Pan that I really like and the non-stick coating is very durable.
2. Mix the wet ingredients – In a large bowl, mix together the banana, honey, egg, oil, and vanilla until smooth. 
3. Mix in the dry ingredients – Mix in the flour, cocoa powder, baking soda, baking powder, and salt until just combined.
4. Add the chocolate – Fold in the chocolate chips until evenly distributed.
5. Scoop – Divide the batter evenly between the 12 muffin cups. Top each muffin with extra chocolate chips if desired.
6. Bake – 15-18 minutes in a 350°F oven until a toothpick comes out clean. 
7. Cool – Remove from the oven and let muffins cool for 5 minutes in the pan. Then remove them to a wire rack to cool completely.

Recipe Tips

• Bananas. For the best flavor, use ripe bananas that have some brown speckles on them. The darker they are, the sweeter they’ll taste.
• Gluten Free. To make these gluten-free, substitute the flour with a gluten-free 1:1 baking blend. Be sure to mix the batter very well to fully hydrate the flours.
• Egg Free. To make this recipe egg-free, omit the egg. Replace it with 1 Tbsp. ground flaxseed mixed with 3 Tbsp. of water. Whisk together and let the mixture sit for 5 minutes before using it in place of the egg in the recipe.
• Don’t Over Mix. The key to soft and tender muffins is to not over mix. As soon as the flour disappears you are done, you don’t want to continue mixing. So make sure to really beat in the egg and get the wet ingredients fully combined before adding the dry.

More Tasty Breakfast Recipes

Looking for more stellar muffin recipes? Check out my 50 Muffin Recipes all in one place.

• Sheet Pan Pancakes
• Lemon Pancakes
• Chocolate Oatmeal
• Breakfast Tacos
• Sous Vide Egg Bites

These Korean beef kababs are tender, juicy, and packed with flavor. They’re soaked in a mouth-watering ginger soy marinade, and take less than an hour to make.

These Korean Beef Kababs are packed with bold, sweet and savory flavor and perfect for grilling season or an easy weeknight dinner. The beef is marinated in a blend of soy sauce, garlic, ginger, and a touch of sweetness, then skewered with vegetables and cooked until perfectly caramelized.

These ginger soy beef kabobs have quickly become one of my go-to recipes. They have so much flavor from a marinade that has fresh ginger, fresh garlic, soy sauce, mirin, and so many other tasty ingredients. And the beef is unbelievably tender.

Serve them over rice, alongside a fresh salad, or straight off the skewer for a simple, satisfying meal. The marinade is simple to make, giving you incredible flavor with minimal effort.

Ingredients You’ll Needed

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

For the Kabobs:

• Steak – I like to use sirloin steak, but you can use the cut of your choice.
• Mushrooms – Baby portobello mushrooms are best for this recipe.
• Onion – I like to use a yellow onion for the kabobs, but red will work fine too. 
• Olive oil
• Salt
• Pepper – Always use freshly cracked pepper.

For the Marinade:

• Onion – It’s best to use a yellow onion for the marinade.
• Fresh garlic
• Fresh ginger
• Soy sauce
• Brown sugar
• Mirin
• Garlic powder
• Onion powder
• Black pepper
• Water
• Sesame oil

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Beef Kabobs

These Korean beef kabobs are juicy, tender, and easy to make. They're flavored with a ginger soy marinade, and cooked on the grill.

Course Dinner Recipes

Cuisine American

Keyword beef kabob marinade, beef kabobs, korean beef, steak kabobs

Prep Time 40 minutes minutes

Cook Time 10 minutes minutes

Total Time 50 minutes minutes

Servings 4

Calories 566kcal

Author Erin Sellin

Ingredients

For the Kabobs:

• 1 pound steak I use sirloin, but you can use any cut, cut into cubes
• 8 oz baby portobello mushrooms washed and quartered
• 1/4 cup onion cut into 1-inch slices
• 2 Tablespoons olive oil
• salt and pepper

For the Ginger Soy Marinade:

• 1/2 yellow onion cut into quarters
• 1 Tablespoon fresh ginger
• 1 Tablespoon fresh garlic
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup mirin
• 1 Tablespoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/4 cup water
• 2 Tablespoons sesame oil

Instructions

• In a food processor, pulse the onion, garlic and ginger for the marinade until minced. Add the soy sauce, brown sugar, mirin, garlic powder, onion powder, and black pepper. Process until well blended.
  1/2 yellow onion, 1 Tablespoon fresh ginger, 1 Tablespoon fresh garlic, 1/4 cup soy sauce, 1/4 cup mirin, 1 Tablespoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon black pepper, 1/4 cup brown sugar
• Pour in the water and sesame oil, and process for a few seconds to combine.
  1/4 cup water, 2 Tablespoons sesame oil
• Place the beef cubes in a bowl and pour the marinade over the top. Cover the bowl and place in the fridge for at least 30 minutes and up to 12 hours.
  1 pound steak
• Meanwhile, toss the mushrooms and onions in the olive oil, and season with salt and pepper.
  8 oz baby portobello mushrooms, 1/4 cup onion, 2 Tablespoons olive oil, salt and pepper
• Preheat your grill to medium-high heat. Once the meat is finished marinating, thread the beef, mushrooms, and onions onto skewers.
• Grill for 3-4 minutes per side. It will depend on how big your cubes of meat are, and how done you like them.
• Serve garnished with parsley or green onions.

Notes

• Adapted from Seoultown Kitchen
• Leftovers can be stored in an airtight container in the fridge for 3 days or in the freezer for 3 months.
• Reheat in a 350F oven, wrapped in foil, for 20-30 minutes.

Nutrition

Serving: 1g | Calories: 566kcal | Carbohydrates: 27g | Protein: 34g | Fat: 35g | Saturated Fat: 10g | Polyunsaturated Fat: 21g | Cholesterol: 110mg | Sodium: 1022mg | Fiber: 2g | Sugar: 20g

How to Make Beef Kabobs

• Mince the aromatics. Place the fresh onion, garlic, and ginger in a food processor. Pulse until the ingredients are minced. I like to use this Cusinart Mini Food Processor, but you could use a knife if you don’t have one.

• Add the seasonings. Put the soy sauce, mirin, brown sugar, garlic powder, onion powder, and pepper in the food processor. Pulse until the ingredients are mixed together.
• Finish the marinade. Add the water and sesame oil, and process until the mixture is fully combined.
• Marinate the beef. Put the beef cubes in a bowl, then pour the marinade over the top. Cover the bowl, and let it sit in the fridge for at least 30 minutes.

• Season the onions and mushrooms. Add the onions and mushrooms to a bowl, and toss with olive oil. Season to taste with salt and pepper.
• Heat the grill. Preheat your grill on medium-high heat.
• Make the kabobs. Place the beef, onions, and mushrooms on skewers, alternating between the ingredients. I have these Metal Skewers that you can throw in the dishwasher and reuse.

• Grill. Place the skewers on the grill and cook on both sides. It should take 3-4 minutes per side, but it depends on the size of your beef cubes, and how cooked you like your meat. 
• Serve. Garnish the kabobs with green onions or parsley, and serve. 

Tips and Tricks

• Peel the ginger with a spoon. A lot of people think it’s very difficult to peel ginger, which has a thick skin that you need to remove. But it’s actually super easy. All you have to do is use a spoon and the peel will come right off. 
• Use a mirin substitute. It’s definitely best to use mirin in this marinade, but not everyone has mirin in their pantry. If you don’t have any then don’t worry! There are plenty of substitutes you can use for mirin, which is both sweet and acidic. You can mix a little bit of sugar or juice into sake, rice vinegar, or a dry white wine to replace mirin. Or you can use sherry, which is already fairly sweet. 
• Marinate longer. This recipe calls for you to marinate the beef for at least 30 minutes. But if you have the time, the beef will only get better if you marinate it even longer. I recommend marinating it for a few hours if you can, or even overnight. 

What to Serve with Korean Beef Kabobs

My favorite way to eat these ginger soy kabobs is outside in the sun, on a bed of Cilantro Lime Rice, with a cold drink, and some fresh side dishes. Here are a few refreshing sides that I think go really well with this recipe.

• Grilled Zucchini
• Corn on the Cob
• Shrimp Summer Rolls
• Asian Napa Cabbage Slaw

Storage

Leftover beef kabobs can be stored in an airtight container in the fridge for 3 days. To reheat, wrap the kabobs in aluminum foil, and heat in a 350F oven for 20-30 minutes, until the beef is warm all the way through. 

Freezing

You can absolutely freeze leftover kabobs, though the texture of the beef won’t be quite as good. Just store them in an airtight container in the freezer and they’ll last for 3 months. You can reheat them directly from the freezer, though they’ll need more time in the oven. 

More Recipes to Grill This Summer

If you love being around the grill as much as I do, then you’ve got to try these delicious and healthy recipes.

• Grilled Avocado Chicken
• Grilled Potato Packs
• Grilled Chicken Legs
• Grilled Pork Chops
• Baked Potato on the Grill
• Grilled Chicken Sandwich

Roasted Potato Salad is made with crispy roasted potatoes, bacon and caramelized onions in a flavorful dressing. An easy, delicious side dish for dinners or gatherings.

Roasted Potato Salad takes a classic favorite and gives it a delicious upgrade. Instead of boiling, the potatoes are roasted until golden and crispy on the outside. Then you add bacon and caramelized onions for an over the top treat!

This roasted potato salad is tossed in a warm bacon vinaigrette dressing. There’s no mayo bath here. You can serve it warm or cold, this side dish that always stands out.

It is great for summer get togethers when you don’t want to have to worry about mayo sitting out for too long. This warm bacon vinaigrette gives the potatoes lots of flavor, and stands up well to sitting for awhile.

Ingredients You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

• Yukon Gold Potatoes – these medium starch potatoes are well suited for roasting, but if you prefer, red-skinned potatoes will also work.
• Olive Oil
• Onion
• Sugar
• Kosher Salt
• Black Pepper
• Bacon

For The Vinaigrette

• Apple Cider Vinegar
• Sugar
• Dijon Mustard  
• Warm Bacon Drippings – The drippings should be warm so that the fat doesn’t solidify. This way, you’ll get an even coating throughout the salad.
• Olive Oil
• Italian Seasoning
• Black Pepper
• Salt

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Roasted Potato Salad

Roasted Potato Salad is made with crispy roasted potatoes, bacon and caramelized onions in a flavorful dressing. An easy, delicious side dish for dinners or gatherings.

Course Side Dish Recipes

Cuisine American

Keyword Roasted Potato Salad

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 6

Calories 315kcal

Author Erin Sellin

Ingredients

Potato Salad

• 1 1/2 pounds Yukon Gold potatoes diced
• 4 tablespoons olive oil divided
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 onion thinly sliced
• 1 tablespoon sugar
• 6 strip bacon chopped

Vinaigrette

• 3 tablespoons apple cider vinegar
• 2 teaspoons sugar
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon Italian seasoning
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 3 tablespoons reserved bacon drippings warm
• 1 tablespoon olive oil

Instructions

• Preheat oven to 400º F.
• Toss potatoes with 2 tablespoons of olive oil, salt, and pepper. Spread in an even layer on the baking sheet. Roast for 40-45 minutes or until golden brown and fork tender.
  1 1/2 pounds Yukon Gold potatoes, 4 tablespoons olive oil, 1 teaspoon kosher salt, 1/4 teaspoon black pepper
• Meanwhile, In a large skillet heat 2 tablespoons olive oil over medium heat. Once hot, add the onions and sugar, tossing to coat. Cook for about 25 minutes, stirring often. You want the onions to become a deep brown color, but not from too high of heat. Once the onions are brown remove from heat. Set aside and keep warm until ready to use.
  1 onion, 1 tablespoon sugar, 4 tablespoons olive oil
• In another skillet over medium heat brown the pieces of bacon. Cook until crispy. Remove to a paper towel to drain. Set aside. Reserve the bacon drippings.
  6 strip bacon
• To prepare the vinaigrette, whisk together all of the ingredients until well combined.
  3 tablespoons apple cider vinegar, 2 teaspoons sugar, 1/2 teaspoon Dijon mustard, 1/4 teaspoon Italian seasoning, 1/4 teaspoon black pepper, 1/4 teaspoon salt, 3 tablespoons reserved bacon drippings, 1 tablespoon olive oil
• In a large bowl add the roasted potatoes, caramelized onions, bacon, and the vinaigrette. Toss well to combine. Serve.

Notes

Adapted from The Cozy Apron

Nutrition

Calories: 315kcal | Carbohydrates: 30g | Protein: 9g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Cholesterol: 18mg | Sodium: 777mg | Fiber: 3g | Sugar: 6g

How To Make Roasted Potato Salad

• Roast The Potatoes – Toss together the diced potatoes with olive oil, salt and pepper. Spread them out into a single layer on a baking sheet. Roast for 40-45 minutes until they are fork tender and nicely golden brown.
• Caramelize Onions – While the potatoes are roasting, combine thinly sliced onions with a bit of oil and sugar in a pan over medium heat. Keep an eye on them, and stir them periodically so the onions brown evenly. You’ll know they’re done when they’re translucent, brown, and jammy. 

• Brown Bacon – Cook up your slices of bacon on medium heat until crispy. Remove bacon and drain, but reserve the drippings for the dressing.
• Make Vinaigrette – Combine all the vinaigrette ingredients in a bowl with a whisk or in a blender. Once thoroughly mixed, keep it on the counter (not in the fridge) until the potatoes are finished. 
• Toss Salad – Combine the roasted potatoes, caramelized onions, bacon bits, and warm vinaigrette in a large bowl and toss until evenly coated.

Recipe Tips & Suggestions

• Roasting Potatoes. When roasting potatoes, try to arrange them so that they don’t touch on the pan. This way, you’ll get the best-roasted finish on each chunk. 
• Pre Cook Potatoes. If you have the time to pre-boil your potatoes for just a bit before roasting them, this recipe will be even more delicious (if you can believe it). Pre-boiling will cut down the time you need to roast the potatoes, and you’ll achieve a soft and pillowy center with perfectly crispy edges for each bite. If you par-boil your potato chunks before roasting them, check on them about 25 minutes into the cooking process to avoid overcooking. 
• Food Safety. Don’t serve potato salad that’s been kept at room temperature (or outside) for longer than 3 hours.
• Bacon Grease. If you have time, prep the bacon BEFORE caramelizing your onions. Reserve some of the bacon grease for cooking the onions. It’s delicious, and you’ll thank me later.

Storage

Store your potato salad in an airtight container in the fridge, and it’ll last between 3-4 days.

More Easy Side Dish Recipes

• Tomato Mozzarella Salad
• Classic Potato Salad
• Southwest Chickpea Salad
• Fruit Skewers
• Grilled Zucchini
• Instant Pot Corn on the Cob

Taco Pizza combines seasoned taco meat, melty cheese, and fresh toppings on a crispy crust for a fun and flavorful twist on pizza night.

Taco Pizza is the perfect mashup of two favorites, bringing together bold taco flavors and a classic pizza base. With seasoned taco meat, melty cheese, and all your favorite toppings layered over pizza crust, every bite is packed with flavor and just the right amount of crunch. 

This recipe is so easy to customize, making it great for family dinners and those picky eaters. Top it with fresh lettuce, tomatoes, sour cream, or anything you love on tacos for a fun and delicious twist that everyone will be excited to dig into.

Ingredients You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

• Pizza Crust – I like the Pillsbury crust in a tube for this. But you can use my No Knead Pizza Crust for a homemade version, or whatever your favorite crust is.
• Ground Beef – ground turkey works great as well
• Taco Seasoning – store bought or homemade seasoning works great
• Refried Beans
• Taco Sauce
• Cheese – I used a blend of cheddar and mozzarella for this, but you can use whatever your favorite is.
• Lettuce
• Tomatoes
• Doritos – any flavor works great, but it is the perfect crunch to add to the top

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Taco Pizza

Taco Pizza combines seasoned taco meat, melty cheese, and fresh toppings on a crispy crust for a fun and flavorful twist on pizza night.

Course Dinner Recipes

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 415kcal

Author Erin Sellin

Ingredients

• 1 pound Pizza Dough homemade or store bought
• 1 pound lean ground beef
• 1 oz taco seasoning
• 2/3 cup water
• 8 oz refried beans
• 1/4 cup taco sauce
• 1 cup Mozzarella cheese shredded
• 1 cup Cheddar Cheese shredded
• 1 1/2 cup Lettuce chopped
• 1 Tomato chopped
• 1 cup Doritos crushed

Instructions

• Preheat oven to 400º F.
• In a large skillet brown ground beef, breaking apart. Mix in taco seasoning and water. Cook until water is absorbed.
  1 pound lean ground beef, 1 oz taco seasoning, 2/3 cup water
• Roll dough out onto a lined baking tray or greased and sprinkled with cornmeal baking tray.  Pierce dough with a fork.  Bake for about 8 minutes. Remove from oven.
  1 pound Pizza Dough
• In a bowl mix together refried beans and taco sauce. Spread over par-baked pizza crust.
  8 oz refried beans, 1/4 cup taco sauce
• Spread the taco meat over the bean mixture.
• Sprinkle evenly with cheese. Bake for 6-8 minutes until the crust is golden and cheese is melted.
  1 cup Mozzarella cheese, 1 cup Cheddar Cheese
• Remove from oven and top with lettuce, tomatoes, and crushed chips.
  1 1/2 cup Lettuce, 1 Tomato, 1 cup Doritos

Notes

Use whatever flavored Doritos you have; Taco, Nacho Cheese, Cool Ranch etc.

Click here for – Homemade Pizza Dough Recipe

Nutrition

Calories: 415kcal | Carbohydrates: 44g | Protein: 25g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 60mg | Sodium: 1127mg | Potassium: 299mg | Fiber: 4g | Sugar: 6g | Vitamin A: 788IU | Vitamin C: 4mg | Calcium: 205mg | Iron: 4mg

How To Make Taco Pizza

• Make Taco Meat. Heat a large skillet over medium high heat and add the ground beef to the pan. Cook for 6-7 minutes, breaking up the ground beef, until it is no longer pink. Drain away any excess grease. Season with taco seasoning as the package directs. Set aside.
• Prep Crust. Roll the dough onto a lined baking sheet, or a greased baking sheet that is dusted with cornmeal. Pierce the top of the crust well with a fork. Place in the oven and bake for about 8 minutes, until it starts to lightly puff up.
• Make Sauce. While the crust is baking mix together the refried beans and taco sauce until smooth. If the beans are thick and hard to mix, you can microwave them to help loosen them up.
• Assemble. Once the crust is par-baked, remove from the oven. Spread the beans over the top of the crust. Top with the taco meat. And sprinkle the cheese evenly over the top. Bake for 6-7 more minutes until the crust is golden brown and the cheese if fully melted.
• Top to Serve. Remove the pizza from the oven and top with your fresh taco toppings to serve.

Recipe Tips & Suggestions

• If you have a baking stone, this is the time to use it.  It will give you the super crispy pizza crust that you are used to with restaurant pizza. 
• Prebake your crust.  I always bake the crust for about 8 minutes before taking it out and adding the toppings.  This helps to make sure the crust is crispy and not soggy with the toppings you are adding. 
• Prick the dough. Using a fork to prick the dough before you put it in the oven.  This allows some of the steam to release, and it makes sure the crust doesn’t balloon up, and helps it be crispier. 
• Pizza Dough. Often times you can buy crust from a pizza restaurant.  If you have a local place you like, ask them if the sell the dough!  It is usually really cheap, and you know it is going to be fresh and delicious. 
• Toppings. You want to only add the fresh toppings to the pizza that will get eaten right away. It will get soggy and not reheat well if you cover the whole thing.

Storage

Taco pizza will store well in the fridge if you haven’t added the toppings. You want to store the fresh toppings and the pizza separately to avoid them getting soggy. Cover the pizza and store for 3-4 days in the fridge. I like to reheat in a toaster oven or air fryer to get it warm and crispy. Then top with the lettuce and tomatoes to serve.

More Pizza Night Recipes

• Chicken Alfredo Pizza
• BLT Pizza
• Buffalo Chicken Pizza
• Roasted Veggie Pizza
• Cheeseburger Pizza

Funfetti Sandwich Cookies are soft, homemade funfetti cookies with creamy buttercream frosting. A fun and easy dessert perfect for any celebration.

Funfetti Sandwich Cookies just instantly make your day better. Soft, buttery cookies filled with colorful sprinkles are sandwiched together with a vanilla buttercream frosting.

These funfetti sandwich cookies are soft, chewy, and slightly sweet. In addition to vanilla, these have almond extract in them. The almond gives them such a great depth of flavor. The cookies themselves are not overly sweet, so the buttercream frosting works perfectly with them.

These cookies are perfect for birthdays, celebrations, or just because. You can use any color sprinkles that you want to dress them up for holidays, birthdays, game day etc.

Ingredients You’ll Need

• Butter – I always bake with unsalted butter
• Granulated Sugar
• Vanilla Extract
• Almond Extract – you can skip and just use vanilla if you prefer
• Egg
• All-Purpose Flour
• Cornstarch
• Baking Soda
• Salt
• Milk
• Powdered Sugar
• Sprinkles

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Funfetti Sandwich Cookies

Funfetti Sandwich Cookies are soft, homemade funfetti cookies with creamy buttercream frosting. A fun and easy dessert perfect for any celebration.

Course Dessert Recipes

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 24

Calories 293kcal

Author Erin Sellin

Ingredients

Cookies:

• 1 cup butter softened
• 1 1/4 cup granulated sugar
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 1 whole large egg
• 2 1/2 cups all-purpose flour
• 3 Tablespoons cornstarch
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup rainbow sprinkles

Frosting:

• 1/2 cup butter softened
• 1 teaspoon vanilla extract
• 1/3 cup milk
• 3 cups powdered sugar about 1/2 the bag
• 1/2 cup rainbow sprinkles for decoration

Instructions

• In a large bowl, cream together butter and sugar until fluffy, about 2 minutes. Add vanilla, almond extract and the egg. Mix until well combined.
  1 cup butter, 1 1/4 cup granulated sugar, 2 teaspoons vanilla extract, 1 teaspoon almond extract, 1 whole large egg
• In a separate bowl, sift the flour and cornstarch together. Add the baking soda and salt. With the mixer on low speed, slowly pour in the flour. Stir until combined.
  2 1/2 cups all-purpose flour, 3 Tablespoons cornstarch, 3/4 teaspoon baking soda, 1/2 teaspoon salt
• Using a spatula, mix in the sprinkles. Be careful not to over mix, or the sprinkles will break and the color will bleed.
  1/2 cup rainbow sprinkles
• Using a small cookie scoop (1 Tablespoon), scoop balls of dough onto a baking sheet. Chill for 30 minutes.
• Preheat oven to 375°F.
• Gently press down on the cookies, this helps to make sure they have a slightly flat surface when making the sandwich cookies. Bake cookies for 9-11 minutes, until the edges are set and the tops appear dry. Remove from the oven and let cool for a few minutes on on the baking tray, then remove to a wire rack to cool completely.
• While the cookies are cooling you can make the frosting. Cream everything together until you get the desired consistency. You might have to adjust the milk and powdered sugar slightly to make it soft and spreadable.
• Once the cookies are completely cool, match up pairs of cookies. Spread about 1 tablespoon of frosting on one of the cookies. Place the other on top, and slightly press down.
• Roll the outside edge of the cookies in the additional sprinkles. Let the cookies sit for about an hour for the frosting to set up.
• Store in an airtight container.

Notes

Cookies adapted from Fat Girl Trapped in a Skinny Body

Nutrition

Serving: 1g | Calories: 293kcal | Carbohydrates: 41g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 180mg | Sugar: 28g

How To Make Funfetti Sandwich Cookies

• Make Cookie Dough. In a large bowl or an electric stand mixer, cream together butter and sugar until fluffy, about 2 minutes. Add in the vanilla, almond extract and the egg. Mix until well combined and the egg is fully incorporated. With the mixer on low speed, slowly pour in the flour, cornstarch, baking soda and salt. Stir until combined.
• Sprinkles. Using a spatula, mix in the sprinkles. Be careful not to over mix, or the sprinkles will break and the color will bleed.
• Shape. Scoop small balls of dough onto a baking sheet. Chill Dough for 30 minutes for the best results.
• Bake. Bake for about 10-12 minutes, until the edges are set and the tops appear dry. Allow the cookies to cool on the baking sheet for a few minutes before removing to a wire rack.

• Make Frosting. Cream everything together until you get the desired consistency. You might have to adjust the milk and powdered sugar slightly to make it spreadable.
• Fill. Once the cookies are completely cool, match up pairs of cookies. Spread about 1 tablespoon of frosting on one of the cookies. Place the other on top, and slightly press down.
• Roll. Roll the outside edge of the cookies in the additional sprinkles. Let the cookies sit for about an hour for the frosting to set up.

Recipe Tips & Suggestions

• Chill The Dough. I know this is an annoying step, and technically you can bake them right away if you really want to. But for thick, chewy, and soft cookies you want to chill them. This lets the butter solidify again, so they don’t spread. It also gives the ingredients time to meld together to give the cookies more flavor.
• Cornstarch. Don’t skip it. This helps gives the cookies the texture that you are looking for. It keeps them thick and they stay soft because it is in there. I use it in my Perfect Chocolate Chip Cookies for the same reason.
• Don’t Over Bake. This is the key to most desserts. You want the tops to appear dry, but just barely. The edges should be set, and just starting to turn golden, but not browned. They will continue to cook after you take them out of the oven. And for the best, soft, and chewy results you want slightly under baked cookies.
• Filling. I use my Vanilla Frosting Recipe for the filling of these cookies, but if you have a favorite, you can use that. You can also take a shortcut and use store bought frosting if you are in a hurry.
• Matching. When the cookies are cool organize them in pairs of cookies that are the same size and shape.
• Cookie Scoop. You can spread the frosting in the center when you fill them, but I like to use my small cookie scoop (1 Tablespoon). I think it is faster and easier.

Storage

Funfetti cookies will last for 4-5 days stored in an airtight container at room temperature, no need to refrigerate them.

If you are going to make them ahead, I would wait to add the frosting until you are ready to serve them. The frosting will freeze fine, so if this isn’t an option, you can freeze fully assembled. I just think they taste a little better and have a little bit better texture when you don’t freeze them already assembled.

More Fun Dessert Recipes

• Chocolate Chip Blondies
• Chocolate Peanut Butter Cookies
• Lemon Cheesecake Cones
• S’mores Cookies
• Strawberry Crumb Bars

Kiwi Smoothie is a refreshing, easy smoothie made with fresh kiwi and simple ingredients for a creamy, naturally sweet and tangy flavor. Perfect for breakfast or a healthy snack.

Bright, refreshing, and naturally sweet, this Kiwi Smoothie is a simple way to start your day or enjoy a quick, healthy snack. Fresh kiwi blends perfectly with yogurt and spinach to make a smoothie that feels both light and satisfying.

This smoothie comes together in just minutes with a handful of ingredients, making it perfect for busy mornings or an afternoon pick-me-up. You can easily customize it with your favorite fruits or add-ins, but the kiwi always shines with its fresh, tropical flavor.

Adding spinach ups the nutrition, but you have the perfect balance of fruit to spinach, I promise you will never know it is in there!

Ingredients You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

• Fresh Kiwi
• Spinach
• Vanilla Greek Yogurt – you can use plain yogurt or regular yogurt as well. Greek yogurt just gives you more protein and makes the smoothie nice and creamy.
• Banana
• Apple Juice – can really use any liquid you like including just water to get this to come together.
• Flax Meal – optional, but great way to bump up the fiber
• Ice

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Kiwi Spinach Smoothie

Kiwi Smoothie is a refreshing, easy smoothie made with fresh kiwi and simple ingredients for a creamy, naturally sweet and tangy flavor. Perfect for breakfast or a healthy snack.

Course Breakfast Recipes

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2

Calories 194kcal

Author Erin Sellin

Equipment

• Blender

Ingredients

• 2 kiwi peeled and halved
• 1 cup baby spinach
• 1/2 banana peeled
• 1/2 cup apple juice
• 1/2 cup vanilla Greek yogurt (any kind is fine)
• 2 Tablespoons ground flax seed (optional)
• 10-12 ice cubes

Instructions

• Place all the ingredients into a blender.
  2 kiwi, 1 cup baby spinach, 1/2 banana, 1/2 cup apple juice, 1/2 cup vanilla Greek yogurt, 2 Tablespoons ground flax seed, 10-12 ice cubes
• Blend until smooth

Video

Nutrition

Calories: 194kcal | Carbohydrates: 36g | Protein: 8g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 42mg | Potassium: 540mg | Fiber: 6g | Sugar: 25g | Vitamin A: 1505IU | Vitamin C: 75mg | Calcium: 74mg | Iron: 1mg

How To Make Kiwi Smoothie

• Add all of the ingredients to the blender. I have this Blendtec Blender, and if you use a blender often, it is absolutely worth the money with how powerful it is.
• Process until nice and smooth.
• Pour into glasses and serve.

Recipe Tips & Suggestions

• Frozen. If you like a thick and cold smoothie you can freeze the kiwi and banana ahead of time and skip the ice.
• Make Ahead. I wouldn’t actually fully blend the smoothie ahead of time, but you can prep little bags with the spinach and fruit. You can have them in the freezer waiting for you, so in the morning all you have to do is blend it with the yogurt and liquid.
• Add-Ins. This is a great base smoothie that you can really add anything you like to. I use Greek yogurt so it has added protein, but if you want to add protein powder or greens powder you absolutely can. You can add chia seeds or hemp hearts as well for even more nutrition.
• Other Fruits. Other fruits are great to mix in with the kiwi. I like banana to help make it creamy, but you could add mango or pineapple or even avocado adds healthy fats and makes it super creamy.

Peeling Kiwi

The recipe calls for peeling the kiwi, but if you have a powerful blender you can skip this step. It will blend up and you won’t know it is in there. The skin has a lot of nutrients, so it is worth leaving on if you can. Some blenders won’t get it as smooth, so it is up to you if you want to peel or not.

More Smoothie Recipes

• Mixed Berry Smoothie
• Smoothie Bowls
• Apple Smoothie
• Mango Smoothie
• Strawberry Pineapple Smoothie

Ranch Pasta Salad is a creamy, easy side dish made with pasta, fresh vegetables, crispy bacon and ranch dressing. Perfect for potlucks, barbecues, and make-ahead meals.

Ranch Pasta Salad is the kind of easy, crowd-pleasing dish that works for just about any occasion. Use your favorite pasta and mix with fresh veggies, bacon, and a creamy ranch dressing. It’s a simple side that’s full of flavor and always a hit at potlucks, barbecues, and family dinners.

Everything comes together quickly, and it’s easy to customize with your favorite add-ins like cheese or even grilled chicken. It holds up well in the fridge, making it perfect for making ahead and serving chilled when you’re ready.

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

• Dried Pasta
• Red Onion
• Grape Tomatoes
• Olives
• Bacon – I usually make a batch of air fryer bacon for this, but you can use store bought bacon crumbles as well.
• Ranch Dressing – I include my homemade buttermilk ranch dressing recipe. Feel free to use your favorite homemade or store-bought dressing (or ranch dressing mix).

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Ranch Pasta Salad

This ranch pasta salad is an easy summer side dish packed with crispy bacon, veggies, and tender rotini pasta tossed in creamy homemade buttermilk ranch dressing.

Course Side Dish

Cuisine American

Keyword ranch pasta salad

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Calories 678kcal

Author Erin Sellin

Ingredients

• 12 oz dried rotini
• ¼ cup chopped red onion
• 1 cup grape tomatoes halved
• 4 oz sliced black olives
• 5 strips bacon cooked and crumbled
• 1 cup ranch dressing
• 2 Tablespoons milk optional

Ranch Dressing Recipe

• ½ cup mayo
• ½ cup sour cream
• ½ cup buttermilk
• 1 Tablespoon lemon juice
• 1 teaspoon dried dill
• 1 teaspoon dried parsley
• 1 teaspoon dried chives
• 1 clove garlic minced
• ½ teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon Worcestershire sauce
• ¼ teaspoon black pepper

Instructions

• Bring a large pot of water to boil, cook the pasta according to the package directions. Drain and rinse with cold water to chill.
  12 oz dried rotini
• Meanwhile in a bowl mix together the ranch dressing.
  ½ cup mayo, ½ cup sour cream, ½ cup buttermilk, 1 Tablespoon lemon juice, 1 teaspoon dried dill, 1 teaspoon dried parsley, 1 teaspoon dried chives, 1 clove garlic, ½ teaspoon onion powder, ½ teaspoon salt, ½ teaspoon Worcestershire sauce, ¼ teaspoon black pepper
• Once the pasta is cooked and cooled add tomatoes, red onion, bacon, and black olives, Pour about ¾ cup of ranch dressing and mix until well coated. Add more dressing if desired. If your dressing is thick, you can add a little milk to thin it out so it coats the pasta well.
  ¼ cup chopped red onion, 1 cup grape tomatoes, 4 oz sliced black olives, 5 strips bacon, 1 cup ranch dressing, 2 Tablespoons milk
• Store in fridge until ready to serve. Can toss with more dressing when ready to serve.

Notes

• Any short-cut pasta works.
• Add cubed cheddar cheese or other veggies.
• Use your favorite ranch dressing, homemade or store-bought.

Nutrition

Calories: 678kcal | Carbohydrates: 51g | Protein: 12g | Fat: 47g | Saturated Fat: 10g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 44mg | Sodium: 1131mg | Potassium: 370mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1050IU | Vitamin C: 11mg | Calcium: 101mg | Iron: 1mg

• Cook the pasta. First, boil the pasta according to the package directions. Afterward, drain and then rinse the pasta thoroughly under cold water.
• Make the dressing. In the meantime, whisk the ranch dressing ingredients together.
• Combine the ingredients. Now, combine the cooled pasta, tomatoes, onion, bacon, and olives in a bowl. Pour over the dressing (I usually start with about ¾ cup) and toss to coat. Add more dressing as needed.
• Chill. Refrigerate the pasta salad until it’s time to serve. I like to save the leftover dressing and add a little bit more just before serving.