Test Kitchen Approved

“I was surprised at just how good this pasta salad is! I almost used shredded cheddar cheese instead, but I am so glad I didn’t. The cubes of cheese add a surprising amount of texture and flavor. I also made a few extra strips of bacon to crumble on top right before serving!” — Brittany, busy mom, chicken wrangler, and homesteader.

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Why I Love This Creamy Pasta Salad

I was gifted this recipe almost 20 years ago at my first corporate job. We had office potlucks often and I was absolutely obsessed with this pasta salad from my first bite! For me, the combination of cubed cheddar cheese and salty, crispy bacon is what really sets it apart. Here’s why you’ll keep sneaking bites before it ever leaves the kitchen:

• Quick and Easy: Prepare this creamy pasta salad recipe in just 30 minutes.
• Potluck Favorite: This bacon ranch pasta salad can be made ahead and serves 10, but could easily be doubled for a party or larger gathering.
• Craveable Flavors: Smoky bacon, creamy ranch dressing, and lovely cheese cubes deliver a robust, savory flavor explosion from the first bite to the last!
• Simple Ingredients: This easy macaroni salad comes together with inexpensive ingredients, many of which you may already have on hand.

If you need easy, portable salads, check out my light and fresh Greek pasta salad. My tuna pasta salad and this dill pickle pasta salad receive rave reviews, too. All three are ready in 30 minutes or less!

Key Ingredients

Below you will find helpful notes for key ingredients used to make this easy bacon ranch pasta salad recipe. Scroll down to the recipe card for the full ingredient list and exact amounts!

• Pasta: Choose an any short pasta meant to hold sauce. Elbow macaroni, bowtie, or penne will all work great. Do not over cook your noodles or the salad will become soggy quickly!
• Ranch: An envelope of dry, ranch seasoning mix gives big, bold savory flavor. You do not want to use prepared ranch dressing!
• Cheese: Sharp cheddar cheese pairs so well with bacon, but you could substitute your favorite semi-soft cheese like Colby jack or Swiss. I highly recommend using cubes of cheese, it adds a great textural element!

How to Make Bacon Ranch Pasta Salad

With little time spent boiling the noodles, this easy bacon ranch pasta salad recipe comes together in just about 20 minutes. Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions and to watch the step-by-step video!

• Boil: Cook pasta according to package directions. Rinse in cold water to stop the cooking process. Let cool completely.
• Make the Dressing: In a large mixing bowl, combine the ranch packet mix, mayonnaise, and sour cream. Add cooked and drained pasta to the dressing and stir until mixture coats the pasta.

• Stir: Add in cheese, bacon, thawed green peas. Sprinkle salt and pepper to taste. Mix gently until all ingredients look well incorporated.
• Serve: Serve and enjoy immediately at room temperature or store in an airtight container in the refrigerator.

Chef’s Tips and Variations

• Pasta: Season the water before boiling by adding a couple of tablespoons of salt. This step adds needed flavor to pasta. Also, watch the time and drain al dente pasta immediately when finished cooking as directed. Overcooking causes mushy noodles that break down when mixing the other ingredients together.
• Prep Ahead: If making a day ahead, measure the mayo and sour cream generously to retain creaminess. Many people prefer to make this dish ahead so the flavors meld. When ready to serve, stir in a little extra sour cream or mayo, if needed.
• Variations: Try different semi-soft cheese cubes such as Colby jack, pepper jack, or swiss. No bacon? Feel free to add cubed leftover smoked or honey ham and add to the salad instead. You could increase the fiber and protein in the dish by using chickpea or lentil based pasta.
• Add Color: Amp up the veggie power and presentation points by adding diced purple onion and chopped red bell pepper.
• Greek Yogurt Substitute: Use Greek yogurt instead of sour cream for a lighter option. However, I recommend not using all yogurt, you need the mayonnaise to help keep it creamy.
• Bacon Bits: For convenience, use store-bought bacon bits also work, but freshly cooked bacon really will add the best flavor.

What to Serve with Bacon Ranch Pasta Salad

This hearty salad makes a great light dinner or lunch, but you may want to pair it with cookout classics such as hamburgers or hot dogs. Here are a few suggestions:

• BBQ: Try my easy, hands off slow cooker pulled pork or BBQ oven pulled chicken. These crockpot bbq meatballs are another crowd favorite.
• Grill: From a juicy grilled flank steak to grilled steak kabobs, both are easy to prep ahead for grilling when your guests arrive. For a lighter option, this Greek chicken souvlaki is a reader favorite!
• More Sides: When the kitchen gets hot, try my refreshing cucumber and tomato salad or tropical fruit salad! You also can’t go wrong with a batch of these epic baked beans.

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Bacon Ranch Pasta Salad Recipe

This Bacon Ranch Pasta Salad recipe is quick, easy and always a crowd pleaser! Creamy pasta salad loaded with sharp cheddar cheese, bacon, peas & ranch seasoning.

Course Side Dishes

Cuisine American

Keyword bacon ranch dressing pasta salad, Bacon Ranch Pasta Salad, pasta bacon ranch salad, pasta salad with bacon and ranch, Ranch Pasta Salad

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 10 servings

Calories 139kcal

Author Jessica

Ingredients

• 1 (16 oz) box elbow noodles
• 1 (1 oz) package ranch dip seasoning mix dry packet
• 1 (16 oz) container sour cream
• ⅓ cup mayo
• 1 (16 oz) block sharp or mild cheddar cheese cubed
• 1 (10 oz) bag frozen peas thawed
• 8 strips bacon cooked and crumbled
• salt and pepper to taste

Instructions

• Boil pasta according to package directions, until al dente. Drain and rinse with cold water and stir so the noodles don’t stick. Let pasta cool while you prep the rest.
• In a large bowl, mix together the ranch seasoning, sour cream and mayo together until well combined. Add pasta to the bowl and stir to combine.
• Toss in cheese, peas and bacon. Add salt and pepper, to taste.
• Serve immediately or store in an airtight container until ready to serve.

Video

Notes

How to Store: Store leftover pasta salad for up to 3 days in an airtight container. You may need to add a scoop of mayo or a couple of tablespoons of bottled ranch dressing, if ranch and bacon pasta salad seems a little dry. Freezing isn’t recommended for this dish. Textures and tastes of creamy dressings will change when frozen and thawed.

Prep Ahead: If making a day ahead, measure the mayo and sour cream generously to retain creaminess. Many people prefer to make this dish ahead so the flavors meld. When ready to serve, know that it might suck up some of the sauce over time, so you can add a little more sour cream, mayo or even regular ranch dressing if needed.

Greek Yogurt Substitute: Use Greek yogurt instead of sour cream for a lighter option. However, I recommend not using all yogurt, you need the mayonnaise to help keep it creamy.

Bacon Bits: For convenience, use store-bought bacon bits also work, but freshly cooked bacon really will add the best flavor.

Nutrition

Serving: 1serving | Calories: 139kcal | Carbohydrates: 5g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Cholesterol: 16mg | Sodium: 307mg | Fiber: 1g | Sugar: 1g

More Easy Potluck Recipes To Try

Grape Jelly Meatballs

Baked Ham and Cheese Sliders

Mediterranean Orzo Pasta Salad

Spaghetti Salad

The post Bacon Ranch Pasta Salad appeared first on The Novice Chef.

Love easy side dishes made with fresh mangos? Try my mango salsa or refreshing mango salad! You may also consider whipping up a batch of frozen mango margaritas or a mangonada!

• Make the dressing: Whisk to combine the mayo, yogurt, lime juice and Sriracha in a small bowl.
• Combine the rest: Mix the coleslaw, cabbage, mango, onion, and cilantro.
• Add the dressing: Toss the sauce and fresh ingredients together, until well combined.
• Enjoy: Serve immediately.

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Mango Slaw Recipe

This Mango Slaw is a great side dish/salad that you can throw together in no time! With chopped mango and a little Sriracha, it's the ultimate mix of sweet and spicy.

Course Vegetable Sides

Cuisine American

Keyword mango cole slaw, mango slaw, mango slaw for fish tacos, mango slaw recipe

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 servings

Calories 73kcal

Author Jessica – The Novice Chef

Ingredients

• 3 tablespoons plain greek yogurt or sour cream
• 3 tablespoons light mayo
• 1 teaspoon Sriracha or more depending on your spice level
• 2 limes juiced
• ½ teaspoon kosher salt
• 1 (16 oz) package coleslaw mix
• 1 heaping cup shredded purple cabbage
• 1 cup fresh cilantro
• ½ small red onion thinly sliced
• 2 mangos peeled and finely chopped

Instructions

• In a small bowl, whisk together greek yogurt, mayo, Sriracha, lime juice and kosher salt. Set aside.
• In a large bowl, toss together coleslaw mix, purple cabbage, cilantro, red onion and mango.
• When ready to serve, toss coleslaw mix with dressing until evenly coated. Serve immediately!

Notes

Store: Keep slaw in an airtight container in the fridge for up to 3 days. Drain any excess juice before serving and then give it a good stir.

Make Ahead: I like my coleslaw cool and crispy! If you want to prep the salad ahead, store the fresh slaw ingredients and the dressing separately in the fridge. When it’s time to enjoy, quickly mix them together.

No Cilantro? Some folks don’t like cilantro. I’m not one of them but if you are, try subbing parsley or even green onions in place of cilantro.

Add Jicama: Mango and jicama are a great pairing. Feel free to cut up a fresh jicama and add it to the slaw for an extra juicy and crisp bite.

Veggie Slaws: Grocery stores have been carrying more and more types of slaw. You could try this with a bag of broccoli slaw or rainbow slaw and it would still be just as good!

Extra Spicy: If you want to add more heat, try adding a sliced jalapeño or Serrano pepper.

Thin Slices: No one wants a big chunk of red onion. Slice your veggies into thin, even slices for the best bite.

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Nutrition

Serving: 1 serving | Calories: 73kcal | Carbohydrates: 15g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 1mg | Sodium: 219mg | Potassium: 258mg | Fiber: 3g | Sugar: 10g | Vitamin A: 888IU | Vitamin C: 52mg | Calcium: 49mg | Iron: 1mg

More Fresh & Easy Side Dish Recipes

Cucumber Tomato Salad

Three Bean Salad Recipe

Tropical Fruit Salad

Easy Broccoli Salad with Bacon

The post Mango Slaw appeared first on The Novice Chef.

Why You’ll Love This Juicy Cucumber Tomato Salad Recipe

Just take a look at those gorgeous colors, and you’ll fall in love! But there’s a whole lot more to love about this recipe, including…

• Light, Refreshing Taste: With its hydrating cucumbers and juicy tomatoes, this salad is incredibly refreshing and perfect for hot summer days.
• Perfectly Contrasting Textures: The crunchy cucumbers, juicy tomatoes, and fresh microgreens offer plenty of texture, while the fresh, simple dressing adds a little zesty lemon flavor.
• Quick and Easy: With just a handful of simple ingredients and minimal prep time, you can whip up this salad in no time.
• Versatile: You can serve this salad with anything, because it’s so light and versatile. Dress it up with some protein for a complete meal, or make it a show-stealing side dish – it’s your call.

The Ingredients You’ll Need

To make this irresistible cucumber tomato salad, gather up the following ingredients, along with your favorite salad bowl.  For full ingredient amounts and directions, scroll to the printable recipe card at the bottom of this post.

• Lemons: You only need the juice here, so feel free to substitute bottled juice if you prefer.
• Olive Oil: Go for a good-quality extra virgin olive oil. 
• Salt and Pepper: To taste.
• Cucumber: I like to use English cucumbers, because the skin is very thin and doesn’t need to be peeled like some cucumbers do. Either way, slice it thinly and cut the circles in half to make half-moons.
• Tomatoes: Cherry tomatoes, cut in half. Roma tomatoes will also work well!
• Onion: A red onion, thinly sliced.
• Cilantro: Chopped fresh. If you don’t like cilantro, parsley is another great option. Basil is nice, too!
• Microgreens: Or baby salad greens. These are optional, but tasty!

What Is So Special About Microgreens?

Microgreens are just what they sound like – your favorite greens, but harvested when they are small, young plants. Microgreens are usually harvested between ten days and five weeks after germination, depending on the plant. They add color, flavor, and texture to dishes like this salad. Microgreens are also often more nutrient packed than fully grown greens, which is a plus! 

You might also see “baby greens,” which can be the same plants as microgreens, but are usually harvested a little later when they are a little larger in size. Any type of micro greens you enjoy can be added to this recipe. Some of my favorites include mustard greens, kale, arugula, spinach, radish greens, watercress, peas, and basil. Yum.

How to Make Cucumber Tomato Salad

Now, let’s take a look at the method for creating this mouthwatering cucumber tomato salad. If you can make a sandwich, you can do this!

• Make the Dressing. In the bottom of a large salad bowl, whisk to the lemon juice, olive oil and salt and pepper. That’s the dressing – so simple and beautiful.
• Toss with the Salad Ingredients. Add the rest of the ingredients to the bowl with the dressing, and give them a quick toss to coat. 
• Enjoy! Serve the salad immediately, with extra microgreens if you like!

Recipe Notes & Variations

These helpful recipe notes and variations will make sure your salad turns out perfect!

• More Veggies! Feel free to add other vegetables (think bell peppers, radishes, grated carrots, etc.) for extra crunch and flavor.
• Tame the Onion: If you prefer a milder onion flavor, you can soak the sliced red onion in cold water for a few minutes before adding it to the salad, or use green onions instead.
• Add Protein: This salad would be great with cubed or chopped ham, shrimp (peeled, deveined, and cooked), grilled chicken breast, or even sliced flank steak! Want a vegetarian option? Add some edamame, grilled tofu, a boiled egg, or some cheese.
• Add Cheese: While I love the salad just as it is, sometimes I want to add a little creaminess to it with some crumbled cheese. You can use any kind of cheese you enjoy, but I highly recommend crumbled feta or goat cheese!

Serving Suggestions

This versatile little tomato cucumber salad recipe pairs well with all kinds of main courses. Try these recipes for a killer summer menu:

• Steak: Break out the grill and serve this salad along side some juicy carne asada or these easy grilled steak kabobs!
• Chicken: This salad is great alongside my favorite oven baked chicken or this easy crockpot whole chicken! Both of these dishes are delicious served on the side or right on top of your salad.
• Barbecue: If it’s summertime and you are ready for bbq, try my favorite easy slow cooker pulled pork or oven pulled chicken.

How to Store Tomato Cucumber Salad

Once dressed, this salad is best served fresh. If you are making the salad ahead, store the salad and dressing separately in the fridge in an airtight container for up to 24 hours. Toss with dressing when ready to serve.

Can I Freeze This?

Unfortunately, this cucumber tomato salad won’t freeze well –  cucumbers and tomatoes are very watery, and after they freeze and thaw, all of that water seeps out and makes a mushy, watery mixture. I recommend enjoying this dish fresh.

More Salad Recipes

• Spinach Strawberry Salad
• Loaded Pea Salad
• Green Bean Salad
• Three Bean Salad
• Chickpea Salad
• Tropical Fruit Salad

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Cucumber Tomato Salad

This refreshingly light Cucumber Tomato Salad is made with fresh cilantro and microgreens, for a flavorful and nutritious punch! Tossed with a light lemon vinaigrette, the fresh flavors in this salad won’t disappoint!

Course Salads

Cuisine American

Keyword cucumber and tomato salad, cucumber tomato salad, tomato cucumber onion salad, tomato cucumber salad

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 171kcal

Author Jessica – The Novice Chef

Ingredients

• 2 lemons juiced
• ¼ cup olive oil
• Salt and freshly cracked pepper to taste
• 1 whole English cucumber sliced and halved into moons
• 10 oz cherry tomatoes halved
• 1 red onion thinly sliced
• ⅓ cup fresh cilantro chopped
• ¼ cup microgreens or baby greens optional

Instructions

• In the bottom of a large bowl, whisk to combine the lemon juice, olive oil and salt and pepper. Mix to combine.
• Add the remaining ingredients and toss to coat. Serve immediately, with extra microgreens if desired.

Notes

Storage: Once dressed, this salad is best served fresh. If you are making the salad ahead, store the salad and dressing separately in the fridge in an airtight container for up to 24 hours. Toss with dressing when ready to serve.

Cucumber: I like to use English cucumbers, because the skin is very thin and doesn’t need to be peeled like some cucumbers do. Either way, slice it thinly and cut the circles in half to make half-moons.

More Veggies: Feel free to add other vegetables (think bell peppers, radishes, grated carrots, etc.) for extra crunch and flavor.

Tame the Onion: If you prefer a milder onion flavor, you can soak the sliced red onion in cold water for a few minutes before adding it to the salad, or use green onions instead.

Add Cheese: While I love the salad just as it is, sometimes I want to add a little creaminess to it with some crumbled cheese. You can use any kind of cheese you enjoy, but I highly recommend crumbled feta or goat cheese!

Nutrition

Calories: 171kcal | Carbohydrates: 13g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 12mg | Potassium: 388mg | Fiber: 3g | Sugar: 6g | Vitamin A: 531IU | Vitamin C: 49mg | Calcium: 42mg | Iron: 1mg

The post Cucumber Tomato Salad appeared first on The Novice Chef.

Why You’ll Love This Frog Eye Salad Recipe

• Refreshing and Sweet: Served chilled, this refreshing and creamy Frog eye salad is a delightful combination of juicy fruit, sweet whipped topping, tender pasta, and fluffy marshmallows.
• Easy: This fruity salad is incredibly easy to prepare, which is great for busy days and hectic holiday meal prep.
• Make-Ahead Option: Planning an event? Frog eye salad can be prepared the night before and chilled in the fridge until the next day. Just give it a good stir and it’s ready to go!
• Kid-Friendly: Even the littlest chefs can help with stirring, adding ingredients, and of course, taste-testing! What kid wouldn’t want to try a fun fruit filled salad called frog eye salad?

Love refreshing fruit filled salads? Make sure to also check out my favorite tropical fruit salad, creamy ambrosia salad, classic Waldorf salad and this addictive creamy grape salad!

What Is Frog Eye Salad?

The exact origin of frog eye salad is unclear, but it has become a long-standing favorite in parts of the U.S., especially Colorado, Wyoming, and Utah. In those states, you will find frog eye salad on the table for almost every big occasion! It might even rival pumpkin pie for a Thanksgiving Day feast, depending on the household.

Frog eye salad gained popularity in the 1970s, and is still going strong, growing popular all over the U.S. Its unique, humorous name comes from the tiny round pasta used in the recipe: acini de pepe, or pastina.

The Ingredients You’ll Need

While there are a number of variations on the classic (and we’ll get to those in a few!), there are a few basic ingredients you’ll need to make this satisfyingly creamy dish. For full ingredient amounts and directions, scroll to the printable recipe card at the bottom of this post.

• Acini de Pepe: Tiny, round pasta, also used in Italian wedding soup, pastina, etc.
• Egg Yolks: For added richness to the custard.
• Sugar: Granulated sugar works best in this recipe.
• Pineapple: Canned, crushed pineapple and pineapple tidbits. Save the juice from the pineapple as well.
• Mandarin Oranges: Canned mandarin oranges, drained.
• Cool Whip: You can use an equal amount of homemade whipped cream instead.
• Marshmallows: Mini marshmallows work best.
• Coconut: Shredded sweetened, or un-sweetened, coconut will both work well.

Is Acini de Pepe the Same as Pastini?

Acini de pepe and pastini are similar, but they are not exactly the same. Acini de pepe is a tiny pasta that resembles small beads or pearls (or frog eyes!). When you get pastini, they could be a variety of different shapes – stars, squares, rice-shaped pasta, and tiny threads, to name a few. You can use pastini if you can’t find acini de pepe.

How to Make Frog Eye Salad

To make this dish, you’ll cook the custard gently on the stove for a few minutes, and cook the pasta separately. The rest of the process is just chilling and stirring!

• Make the Pasta and Custard: Cook the acini de pepe according to the package instructions, and then drain it and rinse it in cold water. Meanwhile, whisk the egg yolks, sugar, pineapple juice, and flour in a saucepan. Stir and cook until thick and pudding-like.
• Combine the Pasta and Custard: Once the pineapple custard is thick, stir in the cooked pasta. Pour into a big bowl, cool completely, and chill for one hour in the fridge.

• Add the Remaining Ingredients: Stir the pineapple, mandarin oranges, Cool Whip, marshmallows, and coconut into the pasta mixture.
• Enjoy: Serve immediately, or refrigerate until you’re ready to serve.

Helpful Tips & Variations for Frogged Eyed Salad

So that’s how you make frog eye salad! But every recipe has its tips and tricks, so be sure to read through the tips below for the best results.

• Pasta: If you can’t find acini de pepe, feel free to use pastini as a substitute.
• Marshmallows: Both white and multi-colored marshmallows work well in this recipe, so choose your preference or use a combination of both.
• Add Lemon: Squirt a teaspoon or so of lemon juice into the salad for a sharper taste.
• Cherries: Top the salad with maraschino cherries for a lovely burst of color and flavor. If you like, you could also chop some maraschino cherries, pat them dry with paper towels, and stir them into the salad as well.
• Nutty Crunch: Stir in your favorite finely chopped nuts, such as pistachios or pecans, for an added crunchy texture and salty-sweetness.
• Berry Burst: Incorporate fresh strawberries, blueberries, or raspberries into the salad for even more fruity goodness.

How to Store Frog Eye Salad

To store this frog eye salad, place it in an airtight container and refrigerate. It will stay fresh for up to 5 days. Make sure to give it a gentle stir before serving.

Can I Freeze This?

I would not recommend freezing frog eye salad, because the creamy custard can separate and turn watery once you freeze and thaw it. Not good! Instead, serve it fresh. You could also halve the recipe to make a smaller batch, if needed.

More Refreshing Salad Recipes

• Dill Pickle Pasta Salad
• Mango Salad Recipe
• Three Bean Salad
• Watermelon Feta Salad with Mint
• Strawberry Spinach Salad
• Loaded Pea Salad
• Cranberry Jello Salad

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Frog Eye Salad

Frog Eye Salad is a retro fruit salad from the 1970s! A refreshingly creamy, pineapple-flavored custard combines with tender acini de pepe to make a tapioca-like dessert, studded with flavorful mix-ins.

Course Desserts, Salads

Cuisine American

Keyword eye frog salad, frog eye salad, fruit salad with cool whip, marshmallow fruit salad

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Cooling/Chilling Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 8

Calories 454kcal

Author Jessica – The Novice Chef

Ingredients

• 16 oz acini de pepe or pastini
• 3 egg yolks
• ½ cup granulated sugar
• 2 ½ cups pineapple juice reserved from the canned pineapple below
• 2 tablespoons all-purpose flour
• 1 (20 oz) can crushed pineapple drain and reserve the juice
• 1 (20 oz) can pineapple tidbits drain and reserve the juice
• 1 (15 oz) can mandarin oranges drained
• 8 oz cool whip
• 2 cups mini marshmallows
• 1 cup shredded coconut

Instructions

• Cook the acini de pepe according to the package directions. Drain and run under cold water to cool quicker.
• Whisk the egg yolks, sugar, pineapple juice and flour together in a sauce pan and cook over medium heat, stirring continuously until the pudding begins to thicken.
• Once the pudding begins to thicken, remove from the heat and stir in the acini de pepe.
• Pour the pudding into a large bowl and let the pudding cool completely, then refrigerate for 1 hour.
• Remove the pudding from the refrigerator, then stir in the pineapple, oranges, cool whip, marshmallows and coconut.
• Serve immediately or refrigerate until ready to serve.

Notes

Storage: Store in an airtight container, in the fridge, for up to 5 days. Make sure to give it a gentle stir before serving.

Make-Ahead Option: Planning an event? Frog eye salad can be prepared the night before and chilled in the fridge until the next day. Just give it a good stir and it’s ready to go!

Add Lemon: Squirt a teaspoon or so of lemon juice into the salad for a sharper taste.

Cherries: Top the salad with maraschino cherries for a lovely burst of color and flavor. If you like, you could also chop some maraschino cherries, pat them dry with paper towels, and stir them into the salad as well.

Nutty Crunch: Stir in your favorite finely chopped nuts, such as pistachios or pecans, for an added crunchy texture and salty-sweetness.

Berry Burst: Incorporate fresh strawberries, blueberries, or raspberries into the salad for even more fruity goodness.

Nutrition

Calories: 454kcal | Carbohydrates: 88g | Protein: 10g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 77mg | Sodium: 65mg | Potassium: 175mg | Fiber: 3g | Sugar: 39g | Vitamin A: 152IU | Vitamin C: 8mg | Calcium: 51mg | Iron: 3mg

The post Frog Eye Salad appeared first on The Novice Chef.

Why You’ll Love This Classic 3 Bean Salad Recipe

There are countless reasons to fall head over heels for this refreshing side dish. Here are just a few!

• Easy to Make: With the only cooking required being a 5 minute blanch of fresh green beans, this salad is incredibly easy to make. There’s minimal prep and just a handful of simple ingredients to toss together. If you are in a rush, you can even use canned green beans instead, making this recipe require zero cooking!
• Refreshing: Three bean salad is a refreshing, satisfying dish, perfect for hot summer days (or anytime). 
• Flavorful: Tangy? Sweet? Zesty? Check, check, check! With lots of fresh flavors, crisp red onion and a tangy vinaigrette, this dish is definitely packed with flavor.
• Travels Well: Three bean salad is perfect for bringing to any potluck or picnic, because the sturdy ingredients travel well, with no wilting or browning.

What Is Three Bean Salad Made Of?

This fresh and zesty three bean salad is so easy to make, with only a few pre-prepped ingredients! For full ingredient amounts and directions, scroll to the printable recipe card at the bottom of this post.

• Green Beans: Fresh or frozen green beans, cut into 1-inch pieces.
• Garbanzo Beans: AKA chickpeas. I use canned garbanzo beans, drained and rinsed.
• Kidney Beans: Also canned. Drain and rinse before using, just like the garbanzo beans.
• Onion: Red onion, very thinly sliced.
• Parsley: Chopped.
• Oil and Vinegar: I like red wine vinegar and olive oil, but you could play around with these to suit your tastes.
• Sugar: Or honey, or maple syrup.
• Salt and Pepper: Freshly cracked pepper will give you the most flavor.
• Oregano: Dried oregano adds a nice, earthy depth to the salad. You could substitute dried marjoram for a slightly less pungent flavor.

Is Three Bean Salad High in Carbs?

If you’re watching your carb intake, you might wonder if this recipe is a good fit for you. The answer is, it depends. Depending on the ingredients you use, you might end up with 15 – 20 (or more) grams of net carbs per serving. That might be too much for a low-carb diet like keto or paleo. However, the majority of those carbs come from fiber-rich beans and veggies, so these are quality carbs! And there’s plenty of plant-based protein and fiber in this recipe, too.

How to Make Three Bean Salad

Making this recipe is so simple. The magic is in the marinating time! Make sure you let the salad rest for a while before serving, so the flavors can meld.

• Blanch the Green Beans. Place your green beans in a medium-sized pan, and add a half inch of water. Bring to a simmer, and let the green beans cook for just about 5 minutes. Stop when they’re crisp-tender and bright green. Then drain them and rinse them with cold water to cool them down and stop the cooking process. 
• Toss the Salad Ingredients. Next, combine the green beans, garbanzo beans, kidney beans, onion, and parsley in a big bowl. Give them a gentle stir to combine.
• Make the Dressing. In a small jar or bowl, measure the vinegar, olive oil, sugar, salt, oregano and pepper. Shake or stir. 
• Dress the Salad and Chill. Pour the dressing over the veggies, and toss to coat. Cover the bowl and chill in the fridge until ready to serve. 

Helpful Tips

Need tips? I got ‘em! These are my top tips and tricks for a delicious three bean salad. Everyone will be asking for the recipe!

• Wax Beans: If you like them, feel free to add some wax beans to the dish. These are a favorite! 
• Protein: You can add cubed ham or some cooked bacon to this recipe to make a heartier version with a smoky, savory taste. Ham can be added anytime, but I recommend adding bacon right before serving to prevent it from becoming soggy.
• Make Ahead: Make this up to a day in advance, and refrigerate. The beans will become even more flavorful as they marinate!
• Canned Green Beans: In a rush? Swap the fresh green beans for 2 cans of drained green beans.

Serving Suggestions

This three bean salad is super versatile, and pairs well with all kinds of main courses and other side dishes, too. I like to serve it with holiday food and barbecue-style food. Need some recipes? Check these out:

• Meatballs: These grape jelly meatballs are another sweet and savory favorite, perfect as an appetizer at your next family feast! 
• Ham and Cheese: Baked ham and cheese Sliders are the most mouthwatering little sandwiches, and taste even better with a fresh, cold side dish like three bean salad.
• Pulled Pork: My easy slow cooker pulled pork recipe was made to go with fresh, crisp, cool sides like this! Serve it as-is, on Texas Toast, or on your favorite sandwich rolls

How Long Does Three Bean Salad Last in the Refrigerator?

This salad will last for about 3 to 5 days, stored in the refrigerator. To keep it as fresh as possible, make sure to cover it tightly with plastic wrap, or just use an airtight container. Food storage bags are another good choice.

Can I Freeze This?

Technically, yes – you could freeze this and it would still be safe to eat. But I don’t really recommend it, because the texture of the beans can sometimes be affected by freezing and thawing. If you do decide to try freezing it, make sure to label it with the date, use freezer bags or other freezer-safe containers, and use it within 3 months. If it seems to have an unpleasant odor, freezer burn, or any other “iffy” qualities, toss it!

More Refreshing Salad Recipes

• Spaghetti Salad
• Spinach Strawberry Salad
• Chickpea Salad
• Easy Broccoli Salad with Bacon
• Creamy Waldorf Salad
• Tuna Pasta Salad
• Watermelon Feta Salad with Mint
• Loaded Pea Salad

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Three Bean Salad Recipe

This classic Three Bean Salad is made with a colorful medley of beans and a mouthwatering, sweet-and-sour vinaigrette. A favorite side dish for any get-together!

Course Salads

Cuisine American

Keyword 3 bean salad recipe, bean salad, cold bean salad, three bean salad

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 6

Calories 258kcal

Author Jessica – The Novice Chef

Ingredients

• 2 cups fresh or frozen green beans cut into 1 inch pieces
• 1 (15 oz) can garbanzo beans drained and rinsed
• 1 (15 oz) can kidney beans drained and rinsed
• ¼ cup red onion very thinly sliced
• 2 tablespoons chopped fresh parsley
• ⅓ cup red wine vinegar
• ¼ cup olive oil
• 3 tablespoons granulated sugar
• ½ teaspoon salt
• ¼ teaspoon dried oregano
• ¼ teaspoon pepper

Instructions

• Add the green beans to a medium sized pan and add a half inch of water to the pan. Place pan on stove over medium-high heat and bring to a simmer. Simmer green beans for 5 minutes, or until the green beans are just cooked and bright green. Drain beans and run under cold water until cool.
• In a large bowl, toss to combine the green beans, garbanzo beans, kidney beans, onion, and parsley.
• In a small jar, combine the vinegar, olive oil, sugar, salt, oregano and pepper. Shake until well combined and then pour over the beans.
• Toss to coat. Refrigerate in an airtight container until ready to serve. The beans will become more flavorful the longer they marinate.

Notes

Storage: Store in an airtight container, in the fridge, for up to 5 days.

Make Ahead: Make this up to a day in advance, and refrigerate. The beans will become even more flavorful as they marinate!

Canned Green Beans: In a rush? Swap the fresh green beans for 2 cans of drained green beans.

Nutrition

Calories: 258kcal | Carbohydrates: 33g | Protein: 9g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 203mg | Potassium: 430mg | Fiber: 8g | Sugar: 10g | Vitamin A: 380IU | Vitamin C: 8mg | Calcium: 56mg | Iron: 3mg

The post Three Bean Salad Recipe appeared first on The Novice Chef.

Why You’ll Love This Ensalada de Pollo Recipe

Once you taste it, you’ll be preparing this Mexican chicken salad year-round. Here’s why:

• Great For the Summer: Prepped ahead and served chilled, this recipe is great for days when the heat outside is begging you not to turn the stove on.
• Easy: There’s no way a 25-minute meal is hard to make and this one isn’t the exception. You just need to cook the veggies and toss everything together! You can even used canned vegetables to make it in minutes.
• Great For Potlucks: This is an easy make ahead dish that is hearty and a crowd favorite. It travels well (just pop it in a cooler) and is perfect served alongside just about anything!
• Convenient: Made with frozen veggies, you don’t even have to worry about going to the grocery store any time soon to throw this recipe together.

Loving this easy Mexican food recipe? You’ll also love my arroz con pollo and chicken taquitos recipe!

What Is Mexican Chicken Salad?

Ensalada de pollo is a creamy chicken and veggie salad that’s just tossed together and served. Usual vegetables for this dish include potatoes, carrots, peas, and sweet corn. Spices aren’t really used because it relies on the mayo’s creaminess, lime juice, and jalapeños for flavor. It can be served warm, at room temperature, or chilled. Aside from crackers, it’s typically paired with corn chips for a light appetizer, lunch, or dinner.

Recipe Ingredients

Ensalada de pollo Mexicana is filled with frozen veggies and simple condiments like mayo and sour cream. Check the printable recipe card at the bottom of the post for exact ingredient amounts and full directions.

• Veggies: We’ll be using potatoes, carrots, peas, and sweet corn. Fresh or frozen is fine!
• Shredded Chicken: A rotisserie chicken is great for this, or you can make my favorite easy shredded chicken or instant pot shredded chicken.
• Pickled Jalapeños: Fresh jalapeños work too, but pickled jalapeños give a milder heat.
• Mayonnaise: Feel free to use full-fat or low-fat mayo.
• Sour Cream: You can also use Mexican Crema, but it’s a little thinner than sour cream, so use a little less and add more if needed.
• Lime Juice: You can use lemon juice instead.
• Fresh Cilantro: Totally optional, if you aren’t a cilantro fan don’t include it.
• Salt
• Crackers: These are optional for serving. We use ritz crackers, but these low carb crackers are great too!

How to Make Mexican Chicken Salad

Cook the veggies and mix them with the chicken, mayo, and sour cream. That’s it! Check the recipe card at the bottom of the post for more detailed instructions.

• Boil the Potatoes: Add the potatoes to a pot and cover them with water. Bring to a boil and cook until the potatoes are just tender. Drain well and rinse. Set them aside.
• Cook the Veggies: Cook the frozen carrots, peas, and corn according to package instructions. Rinse and drain well. Set them aside.
• Mix: Add the potatoes, veggies, chicken, and jalapeños to a large bowl and mix to combine.
• Add the Mayo: Stir in the mayo, sour cream, and lime juice. Fold in the cilantro.
• Serve: Season with salt to taste. Serve it with crackers and enjoy.

Recipe Tips & Variations

You’ll love all the easy ways in which Mexican chicken salad can be simplified:

• Chill It: This salad is great when served straight out of the fridge, making it perfect for hot summer nights when you want something light, cool, and filling.
• Use Turkey: Leftover shredded turkey is a great variation for chicken in this recipe.
• Choose Canned: Canned veggies are the perfect substitute for frozen veggies if you are in a rush. Make sure you rinse and drain them really well, though. Plus, you don’t need to cook them!
• Add Pasta: Cook 1/2 to 1 cup of elbow macaroni according to package instructions. Drain and rinse well. Fold the pasta into the salad for an even heartier meal.
• Reduce the Heat: Use half of the jalapeños, or skip them completely, if you’re not a fan of spicy food.

What to Serve With Mexican Chicken Salad

This ensalada de pollo is perfect with crackers, tortilla chips, or my air fryer tortilla chips. If you deep-fry some corn tortillas you can also make tostadas with this chilled salad. If you make tostadas, don’t forget to add toppings like guacamole and salsa ranchera.

How to Store Leftovers

Mexican chicken salad makes great leftovers and is a great make-ahead recipe. Prepare it up to 3 days in advance that way you still have 2 days to finish any leftovers. You can also separate it into different containers, one for each day of the week, so that your meals are ready to be reheated when you get home.

• Store: Once fully cooled, refrigerate any leftovers in an airtight container for up to 5 days. Keep it away from heat and sunlight when on the counter for reheating and serving.
• Reheat: To reheat it, pop it into the microwave for up to a minute or until warm. You can also heat it in a pan over medium heat for 7-8 minutes.
• Freeze: You can also freeze it in a freezer-friendly bag or container for up to 3 months. Thaw it overnight in the fridge before reheating or serving as usual.

More Mexican Dishes to Try

• Rajas (Creamy Roasted Poblanos)
• Salpicon (Mexican Chilled Beef Salad)
• Queso Fundido
• Nopales Asados Tacos
• Instant Pot Cochinita Pibil
• Camarones Empanizados
• Cantaritos

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Ensalada de Pollo (Mexican Chicken Salad)

This creamy ensalada de pollo is a 25-minute dinner that calls for shredded chicken, frozen veggies, and mayo for the perfect bite.

Course Dinner Ideas

Cuisine Mexican

Keyword ensalada de pollo, mexican chicken salad

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Calories 586kcal

Author Jessica

Ingredients

• 2 cups diced potatoes
• 2 cups frozen carrots and peas
• 1 cup frozen corn
• 4 cups cooked shredded chicken
• ½ cup pickled jalapeños chopped
• 1 cup mayonnaise
• 1 cup sour cream
• 1 tablespoon lime juice
• ⅓ cup minced cilantro optional
• Salt to taste
• Crackers optional, for serving

Instructions

• Add potatoes to a sauce pan and add enough water until the potatoes are covered. Bring to a boil over medium-high heat and cook until just tender, about 10 minutes. Drain well and then rinse with cold water to cool quickly. Set aside.
• Cook frozen carrots and peas and the frozen corn in the microwave according to package directions. Rinse and drain well with cold water. (You can also add the carrots, peas and corn to the pot of potatoes for the last 2 minutes of cooking time.)
• Add the potatoes, vegetables, chicken, and jalapeños to a large bowl and gently toss to combine.
• Add the mayonnaise, sour cream, and the lime juice, and stir to combine. Fold in cilantro.
• Season with salt to taste. Serve immediately with crackers or refrigerate until ready to serve.

Notes

Storage: Once fully cooled, refrigerate any leftovers in an airtight container for up to 5 days. Keep it away from heat and sunlight when on the counter for reheating and serving.

Reheat: To reheat it, pop it into the microwave for up to a minute or until warm. You can also heat it in a pan over medium heat for 7-8 minutes.

Freeze: You can also freeze it in a freezer-friendly bag or container for up to 3 months. Thaw it overnight in the fridge before reheating or serving as usual.

Use turkey. Leftover shredded turkey is a great variation for chicken in this recipe.

Choose canned. Canned veggies are the perfect substitute for frozen veggies if you are in a rush. Make sure you rinse and drain them really well, though. Plus, you don’t need to cook them!

Add pasta. Cook 1/2 to 1 cup of elbow macaroni according to package instructions. Drain and rinse well. Fold the pasta into the salad for an even heartier meal.

Reduce the heat. Use half of the jalapeños, or skip them completely, if you’re not a fan of spicy food.

Nutrition

Serving: 1 | Calories: 586kcal | Carbohydrates: 27g | Protein: 28g | Fat: 42g | Saturated Fat: 10g | Polyunsaturated Fat: 29g | Cholesterol: 106mg | Sodium: 625mg | Fiber: 4g | Sugar: 6g

The post Ensalada de Pollo (Mexican Chicken Salad) appeared first on The Novice Chef.

Why You’ll Love This Refreshing, Tropical Fruit Salad

There are so many reasons I love this easy fruit salad recipe:

• A Burst of Fresh Fruit Flavor: This luscious, colorful blend of strawberries, kiwis, tangerines, and more juicy tropical fruits are anything but boring. It’s like a beach vacation in a bowl!
• Amazing Nutrition: We all know we need to add colorful fruit and veggies to our diets, but this salad takes it to the next level. Packed with essential vitamins, minerals, and antioxidants, tropical fruit salad is a guilt-free way to satisfy your sweet tooth. 
• Versatile: Serve this dish as a snack, a side dish, a dessert, or even as a topping for ice cream. 
• Easy: Tropical fruit salad is totally doable, even if you aren’t a very experienced cook! A total novice (wink, wink) could easily pull this off – just peel, cut, and mix.

Looking for a savory fruit salad? Try my favorite Mango Salad with crisp red bell pepper and cucumbers!

The Ingredients You’ll Need

If you don’t have some of these fruits available where you live, that’s not a problem! The honey-lime dressing goes with practically everything, so feel free to swap in whatever you have. See the Tips section below for ideas!

• Orange Juice and Lime Juice: These are the basis of the dressing.
• Honey: Use your favorite type of honey, or you could use agave.
• Strawberries: Sliced.
• Tangerines: Peeled and separated into segments.
• Kiwis: Peeled, halved, and sliced.
• Mango: Peeled and cut into ½ inch pieces.
• Dragon Fruit: Peeled and cut into ½ inch pieces
• Pineapple: Peeled, cored and cut into 1 inch pieces. 
• Fresh Mint: Optional, for garnish.

How to Make Tropical Fruit Salad

Making this bright, fresh salad is as easy as can be. Prepping the fruit is the most time-consuming part. After that, you just combine the ingredients, and you’re done!

• Make the Dressing. In a medium bowl, whisk the orange juice, lime juice and honey together until the honey dissolves. You could also combine these ingredients in a jar with a lid, and shake them up.
• Toss the Fruit Together and Add Dressing. Combine all of the fruit in a large bowl, toss gently, and then pour the dressing on top. Toss again to coat.
• Chill. Cover the bowl tightly (with a lid, saran wrap or foil) and chill the fruit salad in the refrigerator. Thirty minutes is fine, but overnight is good, too!
• Enjoy! Serve the salad garnished with fresh mint leaves, if you are using them.

Helpful Hints

When it comes to making tropical fruit salad, there are a few handy tips I’d like to share. These will help your salad turn out perfectly, every time.

• Lime Juice: You can swap the lime juice for lemon juice, for a milder citrus flavor.
• Honey: If you do not have honey, agave is a good swap. You can also use simple syrup.
• Ripe Fruit: Look for for fruit that’s ripe, but not too soft. You want that flavor, but you don’t want it to spoil or turn mushy too soon. 
• Chill Time: Chilling is an important step for enhancing the flavor and creating an extra-fresh, intense salad. 
• Tajin: Adding a hearty sprinkle of Tajin on top is one of my favorite spins on this classic dish. Just sprinkle a little on top and take a bite for a flavor explosion!

Serving Suggestions

Once your tropical fruit salad is ready, you’ll want to dive straight in – and hey, no shame in that! But it also pairs well with lots of other dishes, like these:

• Grilled Chicken: Serve this vibrant salad alongside grilled chicken for a fantastic summer dinner. We love these Juicy Grilled Chicken Kabobs. Yum.
• Taco Salad: No one can resist the layers of savory flavor in a taco salad. Adding fruit salad as a side dish gives the menu unbeatable contrast! For a taco salad your family will ask for again and again, try this Dorito Taco Salad.
• Ice Cream: Spoon this over a couple of scoops of your favorite vanilla, or really take the summer vibes up a notch and make Homemade Key Lime Pie Frozen Yogurt. This dessert will blow your mind!

How to Store Tropical Fruit Salad

This salad stores well (depending on the fruit you use, and how fresh it is) for about 2 days, as long as you store it properly. For maximum freshness, place it in an airtight container, or cover it tightly with plastic wrap. Always store in the refrigerator, and stir gently before serving.

Can I Freeze This?

I don’t recommend freezing tropical fruit salad as-is, because fresh fruit tends to be watery after freezing and thawing. However, you can put it into popsicle molds and cover it with lemonade or juice to make frozen fruit pops!

More Fruit-Filled Favorites

• Fruit Sandwich (Fruit Sando)
• Strawberry Smoothie Bowl
• Blackberry Cobbler
• Creamy Waldorf Salad
• Spinach Strawberry Salad
• Creamy Grape Salad
• Ambrosia Salad

Print

Tropical Fruit Salad Recipe

Juicy, sweet, and tangy, this Tropical Fruit Salad combines a medley of tropical fruits, tossed in a homemade honey-lime dressing. Simple, vibrant, and beautiful!

Course Salads

Cuisine American

Keyword fruit salad, how to make fruit salad, tropical fruit salad

Prep Time 20 minutes minutes

Chill Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 6

Calories 183kcal

Author Jessica – The Novice Chef

Ingredients

• ½ cup freshly squeezed orange juice
• ¼ cup freshly squeezed lime juice
• ¼ cup honey or agave
• 10 strawberries sliced
• 2 tangerines peeled and separated
• 2 kiwis peeled and cut in half, then sliced
• 2 mangos peeled and cut into 1/2-inch pieces
• 1 dragon fruit peeled and cut into 1/2-inch pieces
• ½ pineapple peeled, cored and cut into 1-inch pieces (about 2 cups once cut)
• Fresh mint optional garnish

Instructions

• In a medium size bowl or jar, whisk to combine the orange juice, lime juice and honey together until the honey dissolves.
• In a separate large bowl, toss to combine the strawberries, tangerines, kiwis, mangos, dragon fruit and pineapple. Pour the dressing over the fruit and toss gently to coat.
• Cover the bowl tightly (with a lid, saran wrap or foil) and chill the fruit salad in the refrigerator for 30 minutes or overnight.
• Garnish with fresh mint leaves, if desired, before serving.

Notes

• Lime Juice: You can swap the lime juice for lemon juice, for a milder citrus flavor.
• Honey: If you do not have honey, agave is a good swap. You can also use simple syrup.
• Ripe Fruit: Opt for fruit that is ripe, but not overly soft. You want that flavor, but you don’t want it to spoil or turn mushy too soon.
• Chill Time: Chilling is an important step for enhancing the flavor and creating an extra-fresh, intense salad.
• Tajin: Adding a hearty sprinkle of Tajin on top is one of my favorite spins on this classic dish. Just sprinkle a little on top and take a bite for a flavor explosion!
• Storage: This salad stores well (depending on the fruit you use, and how fresh it is) for about 2 days, as long as you store it properly. For maximum freshness, place it in an airtight container, or cover it tightly with plastic wrap. Always store in the refrigerator, and stir gently before serving.

Nutrition

Serving: 1 | Calories: 183kcal | Carbohydrates: 46g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 15mg | Potassium: 398mg | Fiber: 4g | Sugar: 39g | Vitamin A: 1065IU | Vitamin C: 117mg | Calcium: 47mg | Iron: 1mg

The post Tropical Fruit Salad appeared first on The Novice Chef.

How to Cook Everyone’s Favorite Green Veggie

What can you do with green beans, besides a quick blanch? Turns out, they’re good in a ton of different recipes. Classic green bean casserole is always a hit, but let’s not stop there: you can also roast them, air-fry them, and so much more.  

So check out these recipes. Each one is a fun, tasty, wholesome way to cook with green beans, with plenty of flavor. Even picky eaters won’t be able to resist!

Do You Need to Prep Green Beans?

Yes, if you use fresh green beans you’ll need to do a little prep work, but not much. While older green bean varieties used to have tough strings that had to be removed before cooking, modern green bean varieties don’t. You will need to wash the green beans, and cut or snap off the stem end. From there, use them whole or snap/cut them into smaller pieces.

10 Green Bean Recipes You’ve Got to Try!

The Best Green Bean Recipes

Roasted Green Beans with Parmesan

Easy? Check. Bold and zesty? Double check! These tender Roasted Green Beans with Parmesan are a simple side with complex flavor, thanks to the dry heat of roasting. With my trick of adding melted butter at the end, they make an addictive addition to your dinner menu.

Get The Recipe

Best Green Bean Casserole From Scratch

This green bean casserole is one of my family’s favorite Thanksgiving side dish recipes. If you read all the 5-star reviews, you’ll find that this is also a reader favorite as well! Made from scratch with a creamy homemade cream of mushroom sauce, you won't be able to resist this dish!

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Cheesy Creamed Green Beans

A retro favorite, this dish features green beans in a homemade sour cream sauce, topped with cheese and a layer of cornflakes for crunch. Everyone will ask for seconds from this yummy casserole side.

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The Best Sautéed Green Beans with Bacon

Fresh sauteed green beans are cooked until perfectly tender, but still bright and colorful. The addition of onion and real bacon bits puts them over the top! You'll love these garlicky green beans, gently spiced with Cajun seasoning.

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Lemon Chicken Sheet Pan Dinner

This Lemon Chicken Sheet Pan Dinner with green beans is loaded with fresh herbs and bright citrus flavor. It is our favorite super easy weeknight meal that is ready in 30 minutes for a quick dinner!

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Easy Green Bean Casserole

This easy Green Bean Casserole is the old-school version that you probably had every year growing up – made with cream of mushroom, canned green beans, and French's french-fried onions. It comes together in a snap and delivers that classic taste and texture.

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Green Bean Salad

Green beans play well in lots of recipes, but you might not have seen them starring in a salad like this before! But with fresh, crisp-tender green beans, juicy tomatoes, and feta, I guarantee you this won't be the last time. Once you try this fresh, flavorful salad, you'll want to make it again and again.

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Air Fryer Green Beans

Is there anything the air fryer can't do? That may be debatable, but the deliciousness of Air Fryer Green Beans is a proven fact. With a light seasoning of garlic and lemon, these fresh and roasty green beans are quick, tasty, and super easy to make.

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Crockpot Green Bean Casserole

Who needs the oven when you can use your trusty Crockpot? Make everyone's favorite holiday side in your slow cooker, and see how easy it is to prep, transport, warm, and most of all – enjoy. This easy version features a cheesy onion topping for even more flavor.

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Sautéed Green Beans with Garlic

Make perfect Sautéed Green Beans every time, with this perfectly customizable recipe. Crisp-tender green beans are blanched (or not, it’s up to you!) and then sautéed in lots of butter, onion, and garlic.

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The post The Best Green Bean Recipes appeared first on The Novice Chef.

Classic, Creamy Pasta Salad with Tuna!

Are you looking for the perfect tuna pasta salad recipe? When done right, tuna pasta salad is a perfectly chilled and refreshing summer dish. I like to bring this to potlucks and covered dish dinners. It goes with just about everything and is always so good!

My easy recipe uses solid white albacore tuna, plenty of crisp, crunchy celery and bell pepper, oodles of tender pasta, and a tangy, ranch-like dressing that you’ll love.

This Tuna Pasta Salad Is…

• Filling: There’s lots to love in this simple tuna pasta salad, and with a base of flaked tuna and hearty pasta, it’s also a satisfying lunch or light dinner.
• Simple: No muss, no fuss – just a quick and easy recipe made from basic pantry ingredients you probably already have on hand.
• Refreshing: Cold pasta salad is a must-have for hot weather! Make dinner a picnic, literally, by bringing this cold, creamy salad outdoors and serving it with Watermelon Lemonade.

(If you are looking for my other tuna pasta salad with pickle relish and whole grain mustard, it’s right here: Creamy Tuna Macaroni Salad. Yum!)

The Ingredients You’ll Need

So what exactly will you need to whip up this tunafish pasta salad? Let’s take a look at the ingredients list. (Ingredients with amounts are listed in the printable recipe card at the bottom of this post.) You will want to gather up:

• Pasta: I like to use rotini or fusilli pasta, but any shape will work! Elbows and shells are also a popular choice.
• Tuna: I like to use albacore tuna, flaked with a fork. 
• Boiled Eggs: Hard-boiled eggs are a must, in my book! Dice ‘em up and throw ‘em in. Or, if you don’t really care for them, feel free to leave them out. (I always make my favorite easy peel Instant Pot Hard Boiled Eggs.)
• Veggies: Celery, red bell pepper, peas, and thinly sliced green onion add a balanced veggie flavor that’s savory, sweet, fresh, and has just a little bite.
• Mayonnaise: Tuna and mayo are a match made in heaven! Use a bit of your favorite mayonnaise as the base for the creamy dressing.
• Sour Cream: To lighten the dressing and keep it from being to mayonnaise-y, you’ll be using an equal amount of sour cream – or Greek yogurt, if you prefer.
• Dried Herbs: Dill and basil, or you can substitute herbs of your choice. I highly recommend dill and basil, though – they both play well with tuna, and not all herbs do.
• Salt and Pepper: For seasoning the tuna pasta salad, along with additional salt for the pasta water.

How to Make Tuna Pasta Salad

Once you have all of your ingredients, it’s time for the easy part: putting it all together. This will only take a few minutes, so let’s get started.

• Make the Pasta. First, you’ll need to boil the pasta for your tuna pasta salad. Bring a large pot of water to a boil, salt it well, and then cook the pasta according to the package directions. Once it’s ready, drain it and rinse it under cold water. Place the drained, rinsed pasta into a large mixing bowl.
• Flake and Add the Tuna. Open the tuna, and break it apart into small pieces with a fork. Add the tuna to the bowl of pasta.
• Add the Remaining Ingredients. Next, add your diced hard-boiled eggs, bell pepper, celery, green onion, and peas. Stir the pasta salad a bit to distribute the ingredients.

• Make the Dressing. Mix together the mayonnaise, sour cream, dill, basil, salt, and pepper. 
• Add the Dressing to the Pasta. Pour your dressing on top of the pasta salad, and stir again to coat everything well. 

• Enjoy! Taste the salad, and adjust the salt, if needed. You can then serve your tuna pasta salad at room temperature or chilled.

Should You Rinse Pasta When Making Pasta Salad?

Actually, yes! A lot of pasta experts are pretty strict about rinsing pasta, and for good reason. If you are serving hot pasta with hot pasta sauce, rinsing the pasta is a waste of time – and worse, it will cool the pasta down and remove the starch. For hot sauces, you want the starch. It helps the sauce coat the noodles.

But when you are making pasta salad, rinsing the pasta is very helpful. For one thing, it stops the cooking process and helps the pasta stay un-mushy. Rinsing also helps keep the pasta from turning gummy or mushy, which is perfect for pasta salad! So rinse it well under cool water, and you’re good to go.

More Helpful Tips for Success

What else should you know about making tuna pasta salad? Glad you asked! I have a whole bunch of tips to share for making this recipe the best it can be. Here we go:

• Pasta Options: While I usually go with ordinary wheat pasta, you could substitute whole-wheat, quinoa, lentil, black bean, or any other type of specialty pasta you prefer. Just cook it according to the package directions. (Keep in mind that different pastas have different textures and storage instructions!)
• Tuna Options: Solid white albacore is my favorite, but you could use other types of tuna here as well. I do not recommend tuna packed in oil, though, as it can make the salad too oily. Make sure to purchase the large, 12 ounce can, or substitute several small cans.
• Veggies: Feel free to throw in extra vegetables, whatever you like! Carrot matchsticks, blanched and cut green beans, thoroughly-washed broccoli florets, thinly sliced radish… use what you love!
• Add Cheese: For a cheesy variation, add some cheddar cheese. You can add shredded cheddar cheese or cubed cheddar cheese – both are amazing.
• Make Ahead: If you’re making this ahead of time, store the dressing separately and toss the salad in the dressing right before serving. That will keep the salad from becoming dry.

What to Serve with Tuna Pasta Salad

While this tuna pasta salad is great as an all-in-one lunch or light dinner, it also works really well for a side dish or potluck dish. In that case, you might wonder what to serve along with it. The answer? Anything! Barbecue or cookout recipes are a favorite, like these:

• Burgers: Tuna pasta salad often appears at cookouts, as I mentioned before, alongside the hamburgers and hot dogs. For a different take on regular hamburgers, try these Greek Turkey Burgers! So zesty and light.
• Pulled Pork: Another barbecue favorite? BBQ Pulled Pork Sliders. These savory sandwiches are a crowd-pleasing favorite that you really have to make at least once each summer!
• Corn: No matter your main dish, you’ve got to have great sides. The pasta salad is one of them, of course, but if you need another, reach for Grilled Corn. No one can resist a fresh ear of grilled corn, served with melting butter.

How to Store the Leftovers

Leftover tuna pasta salad can be stored in your refrigerator for up to three days. Make sure to store it properly, which means tightly covered – ideally in airtight containers or food storage bags, but you could also use a big bowl with plastic wrap over the top. Serve it right from the refrigerator for a chilled, refreshing meal or snack.

Does Tuna Pasta Salad Freeze Well?

Sometimes pasta salads are freezer-friendly, and technically you can freeze this one if you want to. However, it is a little bit fussy, so I don’t really recommend it. For one thing, you don’t really want to freeze the fresh, raw veggies or the eggs – they can turn mushy after thawing out. So you would need to chop those just before serving and add them to the thawed pasta salad afterward. For another thing, the creamy dressing will need to be made fresh just before serving, too! It tends to separate if frozen and thawed, which is not what you want.

However, if you do decide to freeze your tuna pasta salad, these would be the steps.

• Make the Pasta and Tuna. Boil the pasta and rinse it as directed. Add the tuna to the pasta, and stir it through. 
• Freeze the Pasta and Tuna. Cool the tuna-pasta mixture, and then package it in freezer containers or bags.
• Thaw the Pasta and Tuna. The day or morning before you’re ready to serve, take the frozen packages out of the freezer and place them in the refrigerator to thaw.
• Prepare the Dressing and Veggies. Before serving, prep the veggies and mix the dressing. 
• Finish the Salad and Serve. Add the veggies and dressing to the pasta salad, stir it through, and enjoy.

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Tuna Pasta Salad

This quick and easy Tuna Pasta Salad is an essential summertime dish. Perfect for potlucks, it's easy to make and so flavorful. Make this simple, wholesome dish ahead if you like, and easily size it up for a crowd, too!

Course Salads

Cuisine American

Keyword Pasta Salad, tuna macaroni salad, tuna pasta salad, tunafish pasta salad

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8 Servings

Calories 325kcal

Author Jessica – The Novice Chef

Ingredients

• 16 oz rotini or fusilli pasta or pasta shape of choice
• 1 (12 oz) can albacore tuna in water drained
• 4 hard boiled eggs diced
• 1 cup diced red bell pepper about 1 pepper
• 1 cup diced celery about 2 ribs
• 2 tablespoons thinly sliced green onion about 1 green onion, green only
• ½ cup frozen peas
• ⅓ cup mayonnaise
• ⅓ cup sour cream
• ½ teaspoon dried dill
• ½ teaspoon dried basil
• ¾ teaspoon kosher salt plus extra for salting pasta water
• ¼ teaspoon black pepper

Instructions

• Boil pasta in salted water according to package instructions. When done cooking, drain pasta and rinse under cold water. Transfer pasta to a large mixing bowl.
• Break apart tuna into small pieces (I do this by flaking the tuna with a fork). Add to the bowl of pasta.
• Add eggs, bell pepper, celery, green onion, and peas to the pasta. Stir to combine.
• In a small bowl, mix together mayonnaise, sour cream, dill, basil, salt, and pepper. Pour on top of the pasta. Stir to coat everything in the dressing. Taste and adjust salt, if needed.
• Serve pasta salad at room temperature or chilled.

Notes

• Pasta Options: While I usually go with ordinary wheat pasta, you could substitute whole-wheat, quinoa, lentil, black bean, or any other type of specialty pasta you prefer. Just cook it according to the package directions. (Keep in mind that different pastas have different textures and storage instructions!)
• Tuna Options: Solid white albacore is my favorite, but you could use other types of tuna here as well. I do not recommend tuna packed in oil, though, as it can make the salad too oily. Make sure to purchase the large, 12 ounce can, or substitute several small cans.
• Veggies: Feel free to throw in extra vegetables, whatever you like! Carrot matchsticks, blanched and cut green beans, thoroughly-washed broccoli florets, thinly sliced radish… use what you love!
• Add Cheese: For a cheesy variation, add some cheddar cheese. You can add shredded cheddar cheese or cubed cheddar cheese – both are amazing.
• Make Ahead: If you're making this ahead of time, store the dressing separately and toss the salad in the dressing right before serving. That will keep the salad from becoming dry.
• Storage: Leftover tuna pasta salad can be stored in your refrigerator for up to three days. Make sure to store it tightly covered in airtight containers or food storage bags, or a large bowl covered with plastic wrap.

Nutrition

Serving: 1 | Calories: 325kcal | Carbohydrates: 36g | Protein: 15g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Cholesterol: 112mg | Sodium: 311mg | Fiber: 3g | Sugar: 3g

More Easy Pasta Salad Recipes

• Bacon Ranch Pasta Salad
• Mediterranean Orzo Pasta Salad
• Dill Pickle Pasta Salad
• Macaroni Salad with Ham
• Easy Spaghetti Salad
• Warm Creamy Chicken Pasta Salad
• Puerto Rican Macaroni Salad
• Easy Greek Pasta Salad

The post Tuna Pasta Salad appeared first on The Novice Chef.

A Super Easy Pasta Salad with Italian Dressing

Looking for a hearty side dish that goes with everything? Try this easy spaghetti salad! It’s a chilled, refreshing pasta salad, that is super simple to make with basic ingredients like Italian dressing and a box of dry spaghetti.

Whether you’re taking this to a potluck, picnic, or just making it as part of a tasty weeknight dinner, you can’t go wrong. Kids and picky eaters will enjoy their veggies a whole lot more when they are paired with tender pasta and zesty dressing. And you might enjoy them more, too!

(For other takes on pasta salad, take a look at this insanely good Dill Pickle Pasta Salad, easy Greek Pasta Salad, and our favorite Bacon Ranch Pasta Salad!)

Why You’ll Love This Spaghetti Salad

• Fresh: With the garden fresh tomatoes, cucumbers, black olives, feta cheese, and more, this is one wholesome dish.
• Easy: There are no complicated techniques here, and no fancy ingredients. Everything is super simple, from cooking the pasta to prepping the produce.
• Flavorful: Salty feta, rich black olives, fragrant red onion, and tangy Italian dressing give this dish loads of mouthwatering flavor.
• Refreshing: Since this dish is served chilled, it’s an excellent choice for hot days or barbecues, when a little something cold is most welcome.
• Travels Well: This dish is easy to make ahead and travels great, making it the perfect side dish to bring to a potluck!

What You’ll Need

Here are the items you need to round up so that you can make spaghetti salad. The list might look a bit long, but I promise this recipe is still really easy!

• Spaghetti Noodles: Dry spaghetti noodles, broken in half.
• Cucumber: Slice the cucumber, and cut the spices into quarters. You can choose to peel the cucumber or not, whichever you like.
• Tomatoes: I like to use cherry tomatoes for this, cut in half.
• Bell Pepper: Red bell pepper and green bell pepper, both chopped into small pieces.
• Feta Cheese: Crumbled. You could also use crumbled goat cheese, but feta is saltier and will hold it’s shape better.
• Red Onion: Finely diced.
• Black Olives: Canned, sliced black olives, rinsed and drained.
• Parmesan Cheese: Grated parmesan adds a nice, salty, umami taste. You could also use asiago.
• Parsley: Fresh parsley, finely chopped.
• Italian Dressing: You will need one bottle of your favorite Italian dressing.
• Salt and Pepper: To taste.

How to Make Spaghetti Salad

Making this dish is so simple that you practically don’t need instructions! Just prep everything, and then mix it all together.

• Make the Pasta: Cook the spaghetti noodles according to the package directions. Once they are done, drain them and rinse them with cool water.
• Mix the Veggies. Grab a large salad bowl and throw all the vegetables in it. Stir them to combine.
• Add the Pasta and Dressing. Add the cooked spaghetti noodles to the bowl and toss. Pour in the Italian dressing, and toss again to coat.

• Season and Chill. Taste the dish, and season it with salt and pepper as needed. Refrigerate the spaghetti salad until you’re ready to serve it.
• Enjoy! 

Tips and Tricks

I hope you’re inspired to try making this easy, summary salad. But before you get started chopping and prepping, let’s go over a few helpful tips for success.

• Swap Pastas: If you don’t have spaghetti, you can change it up and use linguine instead, for a similar texture that’s super satisfying. You could also use any other shaped noodle you like!
• Add Protein: You can add pepperoni or summer sausage to this salad to make it even heartier.
• Make It Ahead: This can be made a day or two in advance and stored in the refrigerator. If I make it ahead, I like to add half of the salad dressing before putting it in the fridge, and save the second half of the salad dressing to add right before I serve it.

Serving Suggestions

My favorite way to serve pasta salad is with grilled or barbecued main courses. So good! Here are a few you could try out:

• BBQ Pulled Pork: A hit every summer, these BBQ Pulled Pork Sliders are just the right combination of sweet, tangy, savory, and spicy.
• Chicken Kabobs: For a filling dinner that brings all the flavor, these Juicy Grilled Chicken Kabobs are the best!
• Steak: How about a sizzling steak dinner? The Best Carne Asada Recipe is right here.

How Long Will Spaghetti Salad Last in the Refrigerator?

So how long can you keep this on hand? Stored properly, this spaghetti salad should last for about 5 days in your refrigerator, which is great for meal prep. Place it in an airtight container or a large zip-top food storage bag, for best results. 

Can I Freeze This?

Since this recipe is full of fresh veggies, it doesn’t freeze well. Sadly, if you freeze fresh cucumbers, tomatoes, and other juicy vegetables, they turn mushy after thawing – not really what you want in a salad! 

If you are concerned that you won’t be able to use this whole recipe before it goes bad, I recommend cutting the recipe in half to make a smaller batch. 

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Spaghetti Salad

Spaghetti Salad is a simple pasta salad that’s full of flavor and fresh, crisp veggies. You'll love this simple, summery side dish!

Course Salads

Cuisine American

Keyword italian salad pasta, pasta salad with italian dressing, spaghetti salad

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 8 Servings

Calories 142kcal

Author Jessica – The Novice Chef

Ingredients

• 1 pound spaghetti noodles broken in half
• 1 cup sliced and quartered cucumber
• 1 cup halved cherry tomatoes
• ½ cup chopped red bell pepper
• ½ cup chopped green bell pepper
• ½ cup crumbled feta cheese
• ¼ cup finely diced red onion
• 1 12 oz can sliced black olives, drained
• ¼ cup grated parmesan cheese
• 3 tablespoons finely chopped parsley
• 1 16 oz bottle Italian dressing
• Salt and pepper to taste

Instructions

• Cook the noodles according to the package directions. Drain and rinse with cool water.
• Combine all the vegetables in a bowl but do not add the noodles. Toss to combine well.
• Add the noodles and toss. Add the Italian dressing and toss to coat.
• Taste and season with salt and pepper. Refrigerate until ready to serve.

Notes

• Storing: Stored properly, this spaghetti salad should last for about 5 days in your refrigerator. Place it in an airtight container or a large zip-top food storage bag, for best results.
• Swap Pastas: If you don't have spaghetti, you can change it up and use linguine instead, for a similar texture that's super satisfying.
• Add Protein: You can add pepperoni or summer sausage to this salad to make It even heartier.
• Make It Ahead: This can be made a day or two in advance and stored in the refrigerator. If I make it ahead, I like to add half of the salad dressing before putting it in the fridge, and save the second half of the salad dressing to add right before I serve it.

Nutrition

Serving: 1 | Calories: 142kcal | Carbohydrates: 21g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 206mg | Fiber: 1g | Sugar: 3g

More Flavorful Side Dishes

• Crispy Baked Sweet Potato Wedges
• Mexican Street Corn (Elote)
• Pimiento Cheese Deviled Eggs
• Cilantro Lime Rice
• Mac and Cheese with Broccoli
• Best Creamed Spinach
• Air Fryer Baked Potatoes

The post Spaghetti Salad appeared first on The Novice Chef.