If you’ve had the Neiman Marcus chicken salad, you know why it’s famous. My copycat version gets the combo of chicken, grapes, almonds, and a smooth dressing perfectly! It’s my go-to for showers, lunches, and everything in between.

Neiman Marcus Chicken Salad Ingredients

• Almonds: I like the slivered almonds, but you can use sliced or chopped if you prefer. Toasting the almonds also adds great flavor!
• Grapes: Substitute or add diced apples or pineapple.
• Nuts: You can use your favorite nuts! Pecans and walnuts are great alternatives to almonds.
• Add-Ins: Stir in sliced green onions or onion powder for added flavor. Or add a tasty texture with dried fruit, such as craisins.

Neiman Marcus Chicken Salad Recipe

In the 1950s, Neiman Marcus department stores made chicken salad famous, thanks to Helen Corbitt’s simple, elegant style, so, this is my take on that classic. I like serving it for brunch with fruit salad and cinnamon pull-apart bread!

1. Combine: In a large bowl, combine cooked chicken breast, celery, red grapes, slivered almonds, and fresh parsley.
2. Stir: Add good quality mayonnaise, then stir to combine.
3. Whip Cream: In a separate bowl, add heavy whipping cream, then mix using an electric hand mixer until soft peaks form.
4. Combine and Season: Gently fold the whipped cream into the chicken mixture until it is fully incorporated. Season Neiman Marcus chicken salad with kosher salt and black pepper to taste.

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Neiman Marcus Chicken Salad

Creamy, balanced copycat Neiman Marcus chicken salad with chicken, grapes, almonds, and a smooth dressing.

Course lunch

Cuisine American

Keyword copycat chicken salad, grapes almonds chicken salad, neiman marcus chicken salad, neiman marcus chicken salad recipe, neiman marcus copycat recipe

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6 servings

Calories 392kcal

Author Alyssa Rivers

Ingredients

• 3 cups diced cooked chicken breast
• ½ cup chopped celery
• 1 cup red grapes quartered
• ½ cup slivered almonds
• 1 tablespoon finely chopped fresh parsley
• ¾ cup mayonnaise
• ⅓ cup heavy cream cold
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper

Instructions

• In a large bowl, combine 3 cups diced cooked chicken breast, ½ cup chopped celery, 1 cup red grapes, ½ cup slivered almonds, and 1 tablespoon finely chopped fresh parsley.
• Add ¾ cup mayonnaise and stir to combine.
• In a separate bowl, add ⅓ cup heavy cream. Mix using an electric hand mixer until soft peaks form.
• Gently fold the whipped cream into the chicken mixture until it is fully incorporated. Season with ½ teaspoon salt and ½ teaspoon freshly ground black pepper. Taste and adjust the flavor, if needed.

Video

Notes

Make Ahead & Storage Instructions

• Make-Ahead: Prepare it, cover it tightly, and store it in the fridge until you’re ready to enjoy!
• Leftovers: Keep in an airtight container in the fridge for up to 4 days.
• Freezer: I don’t recommend freezing chicken salad!

Nutrition

Calories: 392kcal | Carbohydrates: 7g | Protein: 19g | Fat: 32g | Saturated Fat: 7g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 75mg | Sodium: 470mg | Potassium: 438mg | Fiber: 2g | Sugar: 5g | Vitamin A: 347IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 1mg

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This Christmas ribbon Jello salad brings all the festive vibes with its bright, sliceable layers. It looks fancy, but the process is super easy. Make it ahead and watch it disappear!

Ingredients for Christmas Ribbon Salad

• Homemade Whipped Cream: Whip 1 cup cold heavy cream with 3 tablespoons powdered sugar for a homemade alternative to Cool Whip.
• Layer Variations: Lemon jello or pineapple both work for the middle layer, raspberry or any red gelatin (cherry, strawberry, cranberry) fits the top, and lime, watermelon, or any green gelatin works for the bottom.
• Pineapple Juice: Use canned or bottled only. Fresh pineapple contains enzymes that prevent gelatin from setting properly.
• Cream Cheese: Soften fully before mixing. Beat until smooth, then slowly fold in the gelatin mixture to avoid lumps in the middle layer.
• Color Swaps: Change the theme by using any gelatin flavors. Do grape and orange for Halloween, strawberry and blue raspberry for the 4th of July, or any favorites.

How to Make Christmas Ribbon Salad

Let’s get to the fun part, making this bright, jiggly layer Jello salad. This ribbon salad recipe is easier than it looks, and the result is SO stunning.

1. First Layer: Add the lime gelatin to a large bowl, then whisk in the boiling water until the gelatin dissolves. Stir in the chilled pineapple juice, then pour the mixture into a lightly greased 9 x 13-inch baking dish. Chill in the fridge for at least 45 minutes, or until it’s mostly firm but not completely set.
2. Second Layer: Add the lemon gelatin to a medium bowl, then whisk in the boiling water until the gelatin dissolves. Stir in the mini marshmallows until they are nearly dissolved, then add the chilled pineapple juice.
3. Combine: Add the cream cheese to a separate bowl and beat with a hand mixer until smooth. Add the whipped topping and mix until fully combined.
4. Combine Gelatin and Cream Cheese Mixture: Slowly add the gelatin mixture to the cream cheese mixture. Then, mix with a hand mixer until smooth. Once cooled to room temperature, carefully spoon and spread it over the chilled bottom layer. Chill in the fridge for at least an hour, until it has almost completely set. This layer tends to take a bit longer than the jello layers.
5. Top Layer: Add the raspberry gelatin to a large bowl, then whisk in the boiling water until the gelatin dissolves. Stir in the cold water, then let the mixture cool to room temperature. Pour it over the back of a large spoon, to prevent dents, over the chilled middle layer. Cover and chill the Christmas ribbon salad for at least 4 hours, or overnight, until completely set before serving.

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Christmas Ribbon Salad

A classic layered Christmas Jello salad with red, green, and creamy middle layers. Easy to prep, beautifully festive, and perfect for holiday gatherings.

Course Dessert, Side Dish

Cuisine American, Amish

Keyword christmas jello, christmas jello salad, Christmas Ribbon Salad, Christmas Ribbon Salad Recipe, Jello Salad, layered christmas jello salad, layered jello, rainbow jello recipe, ribbon salad, vintage jello recipe

Prep Time 40 minutes minutes

chill time 5 hours hours 45 minutes minutes

Total Time 6 hours hours 10 minutes minutes

Servings 20 servings

Calories 125kcal

Author Alyssa Rivers

Equipment

• 1 9 x 13 x 2 baking dish

Ingredients

Bottom Layer

• 1 (6-ounce) box lime gelatin
• 2 cups boiling water
• ¾ cup chilled pineapple juice

Middle Layer

• 1 (3-ounce) box lemon gelatin
• 1 cup boiling water
• 1 cup mini marshmallows
• ½ cup chilled pineapple juice
• 4 ounces softened cream cheese
• 2 cups thawed whipped topping

Middle Layer

• 1 (6-ounce) box raspberry gelatin
• 2 cups boiling water
• ¾ cup chilled water

Instructions

Bottom Layer

• Add 1 (6-ounce) box lime gelatin to a large bowl, then whisk in 2 cups boiling water until all the gelatin has dissolved completely.
• Stir in ¾ cup chilled pineapple juice, then pour the mixture into a lightly greased 9 x 13 x 2-inch baking dish. Chill in the refrigerator for at least 45 minutes, or until it's mostly firm but not completely set.

Middle Layer

• Add 1 (3-ounce) box lemon gelatin to a medium bowl, then whisk in 1 cup boiling water until all the gelatin has completely dissolved.
• Stir 1 cup mini marshmallows into the lemon gelatin mixture until the marshmallows are nearly dissolved, then add ½ cup chilled pineapple juice.
• Add 4 ounces softened cream cheese to a separate bowl and beat with a hand mixer until smooth. Add 2 cups thawed whipped topping and mix until fully combined.
• Slowly add the gelatin mixture to the cream cheese mixture and mix with the hand mixer until smooth. Once cooled to room temperature, carefully and evenly layer it over the chilled bottom layer of lime gelatin. Chill in the refrigerator for at least an hour or so, until it has almost completely set. This layer tends to take a bit longer than the jello layers.

Top Layer

• Add 1 (6-ounce) box raspberry gelatin to a large bowl, then whisk in 2 cups boiling water until all the gelatin has dissolved completely.
• Stir in ¾ cup chilled water, then let the mixture cool to room temperature before carefully pouring it over the chilled middle layer. I like to slowly pour it over the back of a large spoon to prevent it from making divots in the middle layer.
• Cover and chill for at least 4 hours, or overnight, until completely set before serving.

Notes

Make Ahead & Storage Instructions

• Make-Ahead: You can make this up to 3 days ahead of time! Just keep in mind the colors might bleed a little into the white layer the longer it sits in the refrigerator.
• Storage: Store leftover Christmas jello salad in an airtight container or covered tightly with plastic wrap in the refrigerator for up to 7 days.

Nutrition

Calories: 125kcal | Carbohydrates: 24g | Protein: 2g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 125mg | Potassium: 32mg | Fiber: 0.03g | Sugar: 22g | Vitamin A: 80IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 0.1mg

More Fun Jello Treats

If you love this Christmas ribbon salad, check out these other fun jello sides! They’re bright, sweet, and fun to make.

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Rainbow Jello

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TikTok creator Violet Witchel made this dense bean salad go viral for good reason. It’s simple, high in fiber, protein-packed, and stays delicious for days. My version keeps the same hearty texture and zesty flavor that made her trend explode.

Dense Bean Salad Ingredients

• Beans: Any beans work in this salad! But be sure to drain and rinse them well to remove any excess liquid.
• Cheese: If you want, you can use your favorite cheese! I love mozzarella, parmesan, feta, or a mix of all three.
• Peppers: Bell peppers add color and crunch. I used yellow, but feel free to use any color or colors you like.
• Olives: Use Kalamata olives to add more depth of flavor.
• Parsley: Fresh herbs bring any recipe to life! Don’t skip the parsley.
• Salami: You can substitute it for pepperoni or prosciutto, or you could also add chicken or steak.

• Honey: Use your favorite sweetener! Try agave and maple syrup.

How to Make Dense Bean Salad

This dense bean salad recipe comes together in no time! Just a quick chop, toss, and you’re done! If you like this recipe, make my three bean salad next!

1. Make the Dressing: In a small bowl, whisk together olive oil, honey, red wine vinegar, dijon mustard, garlic, and oregano.
2. Toss the Beans and Veggies: In a large bowl, add the garbanzo beans, cannellini beans, black olives, red onion, English cucumber, bell pepper, salami, cherry tomatoes or red pepper, mozzarella cheese, parmesan cheese, and fresh parsley.
3. Mix with Dressing: Pour the dressing over the salad, then gently toss to combine. 
4. Chill: For the best flavor, cover the dense bean salad and refrigerate for at least 1-2 hours!

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Dense Bean Salad

Dense Bean Salad is a hearty mix of beans and vegetables tossed in a zesty dressing. It's high in protein, full of flavor, and tastes even better the next day.

Course Side Dish

Cuisine American

Keyword dense bean salad recipe, easy dense bean salad, mediterranean dense bean salad

Prep Time 15 minutes minutes

Refrigerate 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8 servings

Calories 275kcal

Author Alyssa Rivers

Ingredients

Salad

• 1 (15-ounce) can garbanzo beans drained and rinsed
• 1 (15-ounce) can cannellini beans drained and rinsed
• 1 (7-ounce) package sliced salami
• 1 cup diced English cucumber
• 1 medium diced yellow bell pepper
• 1 cup sliced black olives
• ¼ cup diced red onion
• 1 cup cherry tomatoes halved
• 1 cup mozzarella cheese cubed
• ¼ cup grated parmesan cheese
• ¼ cup fresh chopped parsley

Dressing

• ½ cup olive oil
• 2 tablespoons honey
• ¼ cup red wine vinegar
• 3 teaspoons dijon mustard
• 2 cloves minced garlic
• 1 teaspoon dried oregano
• salt and pepper to taste

Instructions

• In a small bowl, whisk together ½ cup olive oil, 2 tablespoons honey, ¼ cup red wine vinegar, 3 teaspoons dijon mustard, 2 cloves minced garlic, 1 teaspoon dried oregano, and salt and pepper to taste.
• In a large bowl, add the 1 (15-ounce) can garbanzo beans, 1 (15-ounce) can cannellini beans, 1 cup sliced black olives, ¼ cup diced red onion, 1 cup diced English cucumber, 1 medium diced yellow bell pepper, 1 (7-ounce) package sliced salami, 1 cup cherry tomatoes, 1 cup mozzarella cheese, ¼ cup grated parmesan cheese, and ¼ cup fresh chopped parsley.
• Pour the dressing over the salad and gently toss to combine.
• For the best flavor, cover the salad and refrigerate for at least 1-2 hours!

Notes

Storage & Make Ahead Instructions

• In the Refrigerator: Keep leftovers in the fridge in an airtight container for up to 5 days.
• Make Ahead: This salad is meant to be made ahead, so the flavors meld! Make it up to 2 days in advance! Store in an airtight container in the fridge until you’re ready to serve.

Nutrition

Calories: 275kcal | Carbohydrates: 15g | Protein: 7g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 14mg | Sodium: 582mg | Potassium: 196mg | Fiber: 4g | Sugar: 6g | Vitamin A: 463IU | Vitamin C: 8mg | Calcium: 141mg | Iron: 1mg

More Fresh and Flavorful Salads

If you’re like me, sometimes you just need a big bowl of fresh vegetables in a zesty dressing. Just like in my black bean and corn salad or my Southwest chickpeas salad. Here are a few more to try.

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Listen, I love mashed potatoes as much as the next person, but sometimes your plate needs a little freshness before you take your third scoop. These Thanksgiving salads are crisp, colorful, a little nostalgic, and honestly pretty irresistible.

From crispy leafy greens that are loaded with fall produce to my kids favorite “salad that’s basically dessert,” we are celebrating them all.

Greens Have Entered the Chat

We all know Thanksgiving plates usually look like carbs on carbs on carbs, and honestly, we love that for us. But the right Thanksgiving salad? It earns its space on the table. It brings crunch, color, and just enough freshness to make that second scoop of mashed potatoes taste even better.

Think crisp apples, sweet-tart cranberries, creamy cheese, candied nuts, and yes, even the fluffy whipped “salads” that have been in the family longer than the fancy serving platter. Basically, if it has fall flavor and personality, it belongs here, right next to the turkey.

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Crunchy pretzel crust, creamy layer, sweet berry topping. Dessert? Maybe. Do we care? Not at all.

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Crisp lettuce, apples, pecans, and cheese with a punchy dressing. Fall in a bowl.

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Cranberry Cheesecake Fluff

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Creamy, fluffy, fruity, pink, and perfect. The “salad” everyone secretly loves most.

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Lime Jello Salad

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Retro perfection. Tart, refreshing, and always a crowd favorite among the OG Thanksgiving fans.

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Juicy, bright, and fresh. A refreshing bite between comfort food rounds.

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Cranberry Pecan Sweet Potato Wild Rice Pilaf

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Classic holiday nostalgia in every bite. Tart, sweet, and full of tradition.

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Hearty greens, roasted veggies, grains, and creamy dressing. Cozy and fresh at the same time.

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I don’t know what kind of hold cucumbers have on me lately, but I’m obsessed. This cucumber bell pepper salad is crunchy, a little sweet, a little spicy, and totally guilt-free.

Ingredients for Cucumber Bell Pepper Salad

• Use English or Persian cucumbers: No peeling or seeding needed! Just note that Persian cucumbers are smaller, so you’ll need a few extra.
• Skip the green bell peppers: They can add a bitter note that throws off the flavor balance.
• Sweet Mini Peppers work too: Just be sure to remove the seeds for the best texture and taste.
• Toss in some avocado: It adds a creamy contrast that pairs well with all that crunchy goodness.

• Save time with store bought dressing: I think this homemade ginger dressing is perfect, but you can swap in ⅔ cup of your favorite ginger dressing to make this salad even quicker to throw together.

How to Make Cucumber Bell Pepper Salad

I love taking a little time at the beginning of the week to chop the veggies and prep this salad. It makes the best grab and go lunch or snack all week long. Add some grilled chicken and warm pita, and you’ve got lunch or a light dinner ready in seconds.

1. Combine: Add the cucumber slices, bell peppers, and red onion to a large bowl.
2. Make the Ginger Dressing: Prepare the dressing by adding the ginger, soy sauce, rice vinegar, sugar, and mustard to a blender or food processor and blending until smooth.
3. Add Olive Oil: While the blender is on the lowest speed, slowly drizzle in the olive oil until fully combined. Season with salt and ground black pepper to taste.
4. Assemble and Serve: Add the ginger sesame dressing to the vegetables and toss to coat. Top with the everything bagel seasoning and a spoonful or two of chili crisp, if desired. Toss again. You may serve it immediately or let the salad sit for 10-15 minutes to allow the flavor to meld before serving.

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Cucumber Bell Pepper Salad

Crispy, crunchy, sweet, and just a little spicy, this viral cucumber bell pepper salad is the healthy snack or side you’ll want to meal prep on repeat.

Course Appetizer, Salad, Side Dish

Cuisine American, Asian American

Keyword Asian cucumber salad, cucumber bell pepper salad, cucumber salad, cucumber sweet pepper salad, cucumber sweet pepper salad recipe, pepper cucumber salad, sweet pepper cucumber salad, tiktok cucumber bell pepper salad, tiktok recipe, tiktok viral recipe, viral bell pepper and cucumber salad, viral bell pepper and cucumber salad recipe, viral cucumber salad

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Calories 215kcal

Author Alyssa Rivers

Equipment

• 1 blender or food processor

Ingredients

• 3 cups diced cucumber about 1 large English cucumber, or 5-6 Persian cucumbers
• 1 cup diced red bell pepper about 1 bell pepper
• 1 cup diced orange bell pepper about 1 bell pepper
• 1 cup diced yellow bell pepper about 1 bell pepper
• ½ cup diced red onion about half a medium onion
• 1 tablespoon everything but the bagel seasoning more or less to taste
• chili crisp if desired

Ginger Dressing

• 1 tablespoon peeled fresh ginger roughly a 1-inch knob
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons granulated sugar or honey
• 1 teaspoon Dijon mustard
• ½ cup olive oil
• salt to taste
• ground black pepper to taste

Instructions

• Combine 3 cups diced cucumber, 1 cup diced red bell pepper, 1 cup diced orange bell pepper, 1 cup diced yellow bell pepper, and ½ cup diced red onion in a large bowl.
• Prepare the ginger dressing by adding 1 tablespoon peeled fresh ginger, 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 2 tablespoons granulated sugar, and 1 teaspoon Dijon mustard to a blender or food processor and blending until smooth.
• While the blender is on the lowest speed, slowly drizzle in ½ cup olive oil until combined. Season with salt and ground black pepper to taste.
• Add the dressing to the vegetables and toss to coat. Top with the 1 tablespoon everything but the bagel seasoning and a spoonful or two of chili crisp, if desired, then toss again. You may serve it immediately or let the salad sit for 10-15 minutes to allow the flavor to meld before serving.

Notes

Storing Leftovers: Store leftover cucumber bell pepper salad in the fridge, tightly wrapped or in an airtight container, for up to 2 days.

Nutrition

Calories: 215kcal | Carbohydrates: 12g | Protein: 2g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 648mg | Potassium: 293mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1653IU | Vitamin C: 112mg | Calcium: 22mg | Iron: 1mg

More Fresh Summer Salad Recipes

If you loved this viral cucumber pepper salad, you’re going to love these other fresh, fun summer salads! Let me know which one is your favorite!

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I throw together this cowboy pasta salad when I want something easy but loaded with flavor, beef, bacon, beans, and a dressing that brings it all together. It’s always a hit. Yeehaw!

Ingredients Needed

• Ground Beef: Substitute the ground beef with ground turkey or ground sausage if you prefer.
• Bacon: My favorite tip is to use precooked bacon! Just heat it in the microwave and boom, the bacon is done.
• Make it your own: If you want, you can switch up the meat, veggies, beans, or cheese based on what’s in your fridge.
• Add More Kick: Dice up more jalapeños or add a couple of shakes of cayenne pepper or hot sauce in your dressing!

How to Make Cowboy Pasta Salad

I love making pasta salads because they’re quick to throw together and satisfying. You probably already have everything you need in your fridge and pantry. The beauty of this recipe is that you can switch things up to use what you have!

1. Boil the Pasta: Cook the bowtie pasta until al dente according to the package instructions. Drain the pasta and set aside.
2. Cook the Beef: In a large skillet, cook and brown the ground beef over medium-high heat, about 7-10 minutes, then season with salt and pepper to taste.
3. Combine: In a large bowl, combine the cooked pasta, cooked ground beef, cooked and crumbled bacon, halved grape tomatoes, corn, black beans, cubed cheddar cheese, red bell pepper, green onion, and jalapeno.
4. Whisk the Dressing: In a medium bowl, whisk together the mayonnaise, BBQ sauce, Worcestershire sauce, chili powder, and ground cumin. 
5. Dress the Salad: Pour the dressing over the pasta salad ingredients and then toss to combine.
6. Serve: Garnish with chopped cilantro and serve cowboy pasta salad immediately! If you’re not serving immediately, wait to add the dressing until right before serving.

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Cowboy Bacon Pasta Salad

Hearty and packed with protein, this bacon pasta salad combines savory beef, crisp veggies, and a creamy kick for a simple dinner or BBQ side.

Course Dinner, Side Dish

Cuisine American

Keyword cowboy bacon ranch pasta salad, cowboy pasta, cowboy pasta salad recipe

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 8 Servings

Calories 600kcal

Author Alyssa Rivers

Ingredients

Pasta Salad

• 1 (12-ounce) box bowtie pasta
• 1 pound lean ground beef
• salt and pepper to taste
• 1 cup cooked and crumbled bacon
• 1 cup halved grape tomatoes or cherry tomatoes
• 1 (14.5-ounce) can corn drained
• 1 (14.5-ounce) can black beans drained and rinsed
• 8 ounces cubed cheddar cheese
• 1 large diced red bell pepper
• 1 bunch chopped green onion
• 1 diced jalapeno
• chopped cilantro for garnish

Dressing

• 1¼ cups mayonnaise
• ½ cup bbq sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon chili powder
• 1 teaspoon ground cumin

Instructions

• Cook 1 (12-ounce) box bowtie pasta until al dente according to the package instructions. Drain the pasta and set aside.
• In a large skillet, cook and brown 1 pound lean ground beef over medium-high heat, about 7-10 minutes. Season the beef with salt and pepper to taste.
• In a large serving bowl, combine the cooked pasta, cooked ground beef, 1 cup cooked and crumbled bacon, 1 cup halved grape tomatoes, 1 (14.5-ounce) can corn, 1 (14.5-ounce) can black beans, 8 ounces cubed cheddar cheese, 1 large diced red bell pepper, 1 bunch chopped green oniononion, and 1 diced jalapeno.
• In a medium bowl, whisk together 1¼ cups mayonnaise, ½ cup bbq sauce, 1 tablespoon Worcestershire sauce, 1 teaspoon chili powder, and 1 teaspoon ground cumin.
• Pour the dressing over the pasta salad ingredients and toss to combine.
• Garnish with chopped cilantro and serve immediately! If you're not serving immediately, wait to add the dressing until right before serving.

Video

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 2 days. The pasta absorbs dressing as it sits, so add a splash of extra dressing to revive it.

Nutrition

Calories: 600kcal | Carbohydrates: 12g | Protein: 24g | Fat: 51g | Saturated Fat: 15g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 98mg | Sodium: 860mg | Potassium: 456mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1298IU | Vitamin C: 32mg | Calcium: 228mg | Iron: 2mg

More Summer Pasta Salad Recipes To Try

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California Spaghetti Salad

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Creamy Green Goddess Pasta Salad

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You have to make this Green Goddess Pasta Salad, like, yesterday! It’s creamy, herby, and loaded with fresh veggies. My recipe is made for busy moms who need something quick, healthy, and the best flavor possible!

Ingredients Needed

• Pick Your Perfect Pasta: I used fusilli, but any short pasta works great! Just be sure to cook it al dente so it stays firm and holds up in the dressing. Here are some pasta ideas: Rotini, Rigatoni, Penne, Farfalle, Shells, Orecchiette, Cavatappi, or whatever you have on hand.
• For the Dressing: I made the green goddess dressing in a blender, using my recipe, but you can also use a store bought green goddess dressing to make this recipe that much easier!

How to Make Green Goddess Pasta Salad

Whipping up this Green Goddess Pasta Salad is quick and effortless! In just a few simple steps and 10 minutes, you’ll have a fresh and delicious dish.

1. Combine Salad Ingredients: Add the cooked pasta, tomatoes, arugula, peas, asparagus, green onions, pine nuts, and parmesan cheese to a large bowl and then toss to combine.
2. Toss the Salad with the Dressing: Add the green goddess dressing and toss until evenly coated. Top with fresh basil, if desired, and serve immediately.

More Delicious Pasta Salad Recipes

There’s always a place for pasta salad on the table! It’s the perfect go-to side dish, especially in the summer. Here are a few of my favorite recipes that I think you’ll enjoy as well!

Recipe Skill Levels

Caprese Pasta Salad

20 minutes

Salads

Tuna Pasta Salad

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Recipe Skill Levels

Orzo Pasta Salad

50 minutes

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Green Goddess Pasta Salad

Quick, healthy, and totally satisfying, this Green Goddess Pasta Salad is packed with fresh veggies, protein-optional, and tossed in a creamy herb dressing

Course Appetizer, Side Dish

Cuisine American

Keyword green goddess pasta salad, green goddess pasta salad recipe, green goddess salad, pasta salad recipe, spring pasta salad

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 servings

Calories 498kcal

Author Alyssa Rivers

Ingredients

• 1 pound cooked pasta
• 1 pint halved cherry tomatoes
• 2 cups arugula
• 1 cup shelled sugar snap peas
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• ¼ cup thinly sliced green onions
• 1 cup toasted pine nuts
• ½ cup grated parmesan cheese
• 1 ½ cups green goddess dressing homemade or store-bought
• fresh basil for garnish

Instructions

• Add 1 pound cooked pasta, 1 pint halved cherry tomatoes, 2 cups arugula, 1 cup shelled sugar snap peas, 1 bunch asparagus, ¼ cup thinly sliced green onions, 1 cup toasted pine nuts, and ½ cup grated parmesan cheese to a large bowl and toss to combine.
• Top with 1 ½ cups green goddess dressing and toss until evenly coated. Top with fresh basil for garnish, if desired, and serve immediately.

Video

Nutrition

Calories: 498kcal | Carbohydrates: 28g | Protein: 11g | Fat: 39g | Saturated Fat: 6g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 10g | Cholesterol: 23mg | Sodium: 653mg | Potassium: 444mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1071IU | Vitamin C: 26mg | Calcium: 119mg | Iron: 4mg

The best sandwich ever? Hands down, a BLT. Add in my obsession with pasta salads and, chef’s kiss! This BLT Pasta Salad brings all the flavor with crispy bacon, juicy tomatoes, and crunchy lettuce!

BLT Pasta Salad Ingredients

• Switch the Dressing: You can skip the ranch and use 1 to 1½ cups of your favorite dressing instead. Italian, avocado ranch, blue cheese, and Caesar are some good options.
• Toss in Extras: Add veggies or cheese like avocado, red onions, peppers, corn, feta or even crumbled blue cheese.
• Boost the Protein: Toss in chicken, steak, or more bacon (because why not?).
• Crunch It Up: Croutons add a fun crunch, just know they’ll soften the longer they sit.

How to Make BLT Pasta Salad

With just a few quick steps, you’ll have a fresh, flavorful salad that’s packed with all the best parts of a classic BLT—plus pasta! It comes together easily and is ready to serve in no time.

1. Boil the Pasta: Bring a large pot of salted water to a rolling boil and cook the pasta according to the package instructions. Drain the pasta and then rinse with cold water to stop the cooking. Once cooled, shake off the excess water and then toss with olive oil to prevent it from clumping together.
2. Mix the Salad Ingredients: Add the cooled pasta, bacon, lettuce, and cherry tomatoes to a large bowl.
3. Homemade Ranch Dressing: Whisk the mayo, sour cream, milk, apple cider vinegar, and ranch seasoning mix together in a small bowl.
4. Toss: Pour the dressing over the salad and toss until everything is evenly coated. Serve immediately.

More Delicious Pasta Salad Recipes

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Print

BLT Pasta Salad Recipe

All the BLT goodness you love, now in pasta salad form! Simple, quick, and a total crowd-pleaser.

Course Appetizer, Salad, Side Dish

Cuisine American

Keyword bacon lettuce tomato pasta salad, bacon lettuce tomato pasta salad recipe, bacon ranch pasta salad, blt pasta salad, BLT pasta salad recipe, BLT pasta salad recipes, cold pasta salad, Easy Pasta Salad, potluck salad, potluck side dish

Prep Time 28 minutes minutes

Cook Time 11 minutes minutes

Total Time 39 minutes minutes

Servings 8 servings

Calories 379kcal

Author Alyssa Rivers

Ingredients

• 12 ounces uncooked short pasta such as rotini or bowtie
• 1 cup chopped crisp bacon about 12 ounces of bacon
• 3 cups packed chopped romaine lettuce
• 1 pint halved cherry or grape tomatoes

Dressing

• ½ cup mayonnaise
• ½ cup sour cream
• ½ cup milk
• 1 tablespoon apple cider vinegar
• 1 ½ tablespoons Homemade Ranch Seasoning Mix half a 1-ounce packet of ranch seasoning

Instructions

• Bring a large pot of salted water to a rolling boil and cook 12 ounces uncooked short pasta according to the package instructions. Drain the pasta and rinse with cold water to stop the cooking. Once cooled, shake off the excess water and toss it with a little olive oil to prevent it from clumping together.
• Add the cooled pasta, 1 cup chopped crisp bacon, 3 cups packed chopped romaine lettuce, and 1 pint halved cherry or grape tomatoes to a large bowl.
• Prepare the dressing by whisking ½ cup mayonnaise, ½ cup sour cream, ½ cup milk, 1 tablespoon apple cider vinegar, and 1 ½ tablespoons Homemade Ranch Seasoning Mix together in a small bowl.
• Pour the dressing over the salad and toss until everything is evenly coated. Serve immediately.

Video

Notes

Storage Instructions:
BLT pasta salad can be made ahead and stored in an airtight container in the fridge for 3–4 days. For the best texture, keep the bacon and lettuce separate and mix them in just before serving—they’ll stay nice and crisp that way!

Nutrition

Calories: 379kcal | Carbohydrates: 38g | Protein: 12g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.05g | Cholesterol: 30mg | Sodium: 554mg | Potassium: 394mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2156IU | Vitamin C: 9mg | Calcium: 57mg | Iron: 1mg

Guys, I’m obsessed with elote, so obviously I had to turn all that smoky, creamy, cheesy, lime magic into a pasta salad big enough to feed a crowd. This one’s guaranteed to disappear fast!

Ingredients for Elote Pasta Salad

• Corn: This recipe uses canned corn, but you can also use 4 ears of fresh corn or 30 oz of frozen corn.
• Pasta: You can use any kind of pasta you prefer; rotini, bowtie, elbow, or shells are great options.
• Heat Level: Leave out the jalapeño if you don’t want any spice in your salad. 
• Add-In Options: Try adding chicken, rinsed black beans, or diced bell peppers for more texture!

• Sour Cream Substitution: For a protein boost, try using Greek yogurt instead of the sour cream.
• Cheese Substitution: If you can’t find cotija cheese, feta cheese will work!

How to Make Elote Pasta Salad

This Mexican street corn pasta salad recipe couldn’t be easier! You simply pan-roast the corn, cook the pasta, and stir it all into the creamy, flavorful dressing. This comes together so quickly, it’ll blow your mind!

1. Pan Roast Corn: Heat the olive oil over medium-high heat in a large skillet. Add the corn to the pan and season with salt and pepper. Cook the corn kernels, stirring often, until it is tender and toasted, about 10 minutes. Pour the cooked corn into a large bowl.
2. Cook the Pasta: While the corn cooks, cook the pasta according to the package directions. Drain and rinse the al dente pasta in cold water. Add the cooked pasta to the bowl along with the diced jalapeños and diced red onion.
3. Make the Dressing: In a small bowl, mix the sour cream, mayo, cotija cheese, cilantro, lime juice, chili powder, smoked paprika, garlic powder, and salt and pepper to taste.
4. Mix and Serve: Pour the dressing over the corn and pasta mixture and toss to coat everything well. Serve immediately or chill for a couple of hours before serving to let the flavors develop more.

More Delicious Pasta Salads

Made this Elote Pasta Salad? Drop a comment below and let me know what your family thought of it! Here are a few more pasta salads for you to try.

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Recipe Skill Levels

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Print

Mexican Street Corn Elote Pasta Salad

Elote Pasta Salad is bold, zesty, and guaranteed to steal the show at your next cookout.

Course Salad, Side Dish

Cuisine Mexican, Mexican American

Keyword Elote Pasta Salad, Elote Pasta Salad Recipe, Mexican Street Corn Elote Pasta Salad, mexican street corn pasta salad, Mexican Street Corn Salad, street corn pasta salad

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Calories 390kcal

Author Alyssa Rivers

Ingredients

Salad

• 2 (15-ounce) drained cans of corn
• 2 tablespoons olive oil
• salt and pepper
• 8 ounces uncooked rotini pasta
• 2 deseeded and diced jalapeños
• ½ cup diced red onion

Dressing

• ½ cup sour cream
• ½ cup mayonnaise
• ½ cup cotija cheese
• ¼ cup fresh chopped cilantro
• 2 tablespoons lime juice
• ½ teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• salt and pepper to taste

Instructions

• Heat the 2 tablespoons olive oil over medium-high heat in a large skillet. Add the 2 (15-ounce) drained cans of corn to the pan and season with salt and pepper.
• Cook the corn, stirring often, until it is tender and toasted, about 10 minutes. Pour the cooked corn into a large bowl.
• While the corn cooks, cook the 8 ounces uncooked rotini pasta according to the package directions. Drain and rinse the pasta in cold water. Add the cooked pasta to the bowl along with the 2 deseeded and diced jalapeños and ½ cup diced red onion.
• In a small bowl, mix the ½ cup sour cream, ½ cup mayonnaise, ½ cup cotija cheese, ¼ cup fresh chopped cilantro, 2 tablespoons lime juice, ½ teaspoon chili powder, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, and salt and pepper to taste.
• Pour the dressing over the corn and pasta mixture and toss to coat everything well. Serve immediately or chill for a couple of hours before serving to let the flavors develop more.

Video

Nutrition

Calories: 390kcal | Carbohydrates: 32g | Protein: 8g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 30mg | Sodium: 357mg | Potassium: 169mg | Fiber: 2g | Sugar: 3g | Vitamin A: 449IU | Vitamin C: 3mg | Calcium: 97mg | Iron: 1mg

I’ve seen this trendy crispy rice salad all over social media, so I had to try it… and it lives up to the hype! Crunchy, fresh, and packed with flavor.

Ingredients You’ll Need

• Rice Options: All types of rice will work in this recipe, except for wild rice. You can even use leftover rice to make this tasty salad!
• Spice It Up! Swap vegetable oil for chili crisp oil to add heat and flavor while helping the rice crisp up perfectly.

• Tahini Tip! Tahini can seize up if there is too much water. If it does, add ½-1 teaspoon of sesame oil and whisk until smooth.
• Dressing Options: Try using spicy cashew dressing, a vinaigrette, Thai peanut dressing, an Asian dressing, the sky is the limit!

How to Make a Crispy Rice Salad

The secret to this dish is getting that perfectly golden, crunchy rice while keeping everything else fresh and vibrant. Toss it all together with tahini dressing, and you’ve got a winning salad!

1. Prep the Rice: Preheat the oven to 400ºF. Add the rice to a large bowl and toss it with the vegetable oil, sesame oil, and soy sauce.
2. Cook the Rice: Spread the rice out on a baking sheet, then bake for 25-30 minutes. Stir halfway through, until the rice is golden and crispy. Let it cool completely, then break it apart as much as desired.

3. Make the Dressing: Whisk the tahini, chili crisp oil, minced garlic, soy sauce, brown sugar, and sesame oil together in a small bowl.
4. Assemble the Salad: Add the cooled, crispy rice, shredded cabbage, red bell pepper, Persian (mini) cucumbers, avocado, edamame, mango, cilantro, peanuts, green onions, and mint to a large serving bowl. Drizzle with the dressing and toss to combine. Serve immediately

Make It A Meal

Dinner

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Side Dishes

Perfect Naan Bread with Garlic Butter

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Desserts

Mango Sticky Rice

1 hour 5 minutes

Print

Crispy Rice Salad

I've seen this trendy crispy rice salad all over social media, so I had to try it… and it lives up to the hype! Crunchy, fresh, and packed with flavor.

Course Dinner, entree, lunch, Main Course, Salad, Side Dish

Cuisine American, Asian American

Keyword crispy rice, crispy rice recipe, crispy rice salad, crispy rice salad recipe, crispy rice salad with tahini dressing, how to make crispy rice, tahini dressing, tahini dressing recipe

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 466kcal

Author Alyssa Rivers

Ingredients

Salad

• 3 cups cooked white rice
• 2 tablespoons vegetable oil
• 1 teaspoon sesame oil
• 1 tablespoon soy sauce
• 2 cups shredded cabbage
• 1 cup diced red bell pepper about 1 medium pepper
• 1 cup sliced Persian cucumbers about 4 cucumbers
• 1 cup diced avocado
• ½ cup shelled edamame
• ½ cup diced mango
• ¼ cup roughly chopped fresh cilantro
• ¼ cup chopped peanuts
• ¼ cup sliced green onions
• 2 tablespoons roughly chopped fresh mint

Tahini Dressing

• ½ cup tahini
• 1 tablespoon chili crisp oil
• ½ teaspoon minced garlic
• 1 teaspoon brown sugar
• ½ teaspoon soy sauce
• ½ teaspoon sesame oil

Instructions

• Preheat the oven to 400 degrees Fahrenheit.
• Add 3 cups cooked white rice to a large bowl and toss with 2 tablespoons vegetable oil, 1 teaspoon sesame oil, and 1 tablespoon soy sauce until evenly coated. Spread the rice out on an ungreased baking sheet and bake for 25-30 minutes, stirring halfway through, until the rice is golden and crispy. Let it cool completely, then break it apart as much as desired.
• Make the dressing by whisking ½ cup tahini, 1 tablespoon chili crisp oil, ½ teaspoon minced garlic, ½ teaspoon soy sauce, 1 teaspoon brown sugar, and ½ teaspoon sesame oil together in a small bowl. Set aside.
• Assemble the salad by adding the cooled, crispy rice, 2 cups shredded cabbage, 1 cup diced red bell pepper, 1 cup sliced Persian cucumbers, 1 cup diced avocado, ½ cup shelled edamame, ½ cup diced mango, ¼ cup roughly chopped fresh cilantro, ¼ cup chopped peanuts, ¼ cup sliced green onions, and 2 tablespoons roughly chopped fresh mint to a large serving bowl.
• Drizzle with the dressing and toss to combine. Serve immediately.

Video

Nutrition

Calories: 466kcal | Carbohydrates: 50g | Protein: 11g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Sodium: 214mg | Potassium: 493mg | Fiber: 7g | Sugar: 14g | Vitamin A: 3109IU | Vitamin C: 50mg | Calcium: 88mg | Iron: 3mg