This chicken bacon ranch casserole is the kind of dinner you make when you want something quick and easy that is cozy, filling, and guaranteed to be a hit. It’s creamy, cheesy, and packed with shredded chicken, crispy bacon, pasta, and just the right amount of ranch flavor.

It’s easy enough for a weeknight, comforting enough for a Sunday dinner, and flexible enough to make ahead which is exactly what we want from a good casserole.

Ingredients You’ll Need

This chicken bacon ranch pasta bake is a hearty dinner recipe everyone will love! Here is everything you’ll need:

• Butter: Forms the base of the sauce and adds richness while helping create a smooth, creamy texture.
• Garlic: Adds savory depth and aromatic flavor that enhances the cream sauce without overpowering it.
• Flour: Thickens the sauce, creating a creamy, cohesive base that coats the pasta and chicken evenly.
• Heavy Cream: Provides richness and body, giving the casserole its signature creamy, comforting texture.
• Chipotle Lime Ranch: Adds tangy ranch flavor with a subtle smoky kick, balancing the richness of the cheese and cream.
• Salt and Pepper: Enhance and balance all the flavors, ensuring the dish doesn’t taste flat.
• Chicken: Adds hearty protein and makes the casserole filling and satisfying.
• Small Shells Pasta: Holds onto the creamy sauce thanks to its shape, delivering flavor in every bite.
• Mozzarella Cheese: Melts smoothly and creates that stretchy, gooey texture everyone loves.
• Cheddar Cheese: Adds sharp, bold flavor that balances the creaminess of the sauce.
• Bacon: Brings smoky, salty crunch that contrasts perfectly with the creamy casserole.
• Parsley: Adds a fresh pop of color and a light herbal finish to balance the richness.

How to Make Chicken Bacon Ranch Casserole

This is a layered casserole with four main components: the ranch cream sauce, the shredded cheese, the chicken, and the pasta. Here’s how to make this easy chicken casserole: 

1. Make the Sauce: Prepare the ranch cream sauce (detailed instructions on how to make a cream sauce in the section below). 
2. Cook the Pasta: Meanwhile, cook the pasta according to package instructions. 
3. Assemble the Casserole: Butter a 9×13-inch casserole dish and assemble the chicken ranch casserole. 
4. Bake: Bake the ranch chicken casserole until the cheese is melted and bubbling around the edges. 

read more: Looking for easy casserole recipes? Try our Baked Pork Chops and Rice Casserole next!

How to Make a Cream Sauce

We get a lot of readers writing in saying that they feel overwhelmed with the idea of making a cream sauce. But don’t worry, we’ll help you out! Cream sauce is one of the easiest things you can learn to make. Once you know the basics, you can create anything you want. 

Start off with a little butter (olive oil is ok if you absolutely must, but butter is best), then add in your flavorings. Garlic is a must for this chicken ranch casserole, and you can go as light or as heavy as you want. Onions are another great addition and if you’re keeping it a white sauce, throw in a dash or two of nutmeg. Sounds crazy, but it really enriches the sauce.

Alright, whisk everything together and add in an equal amount of flour. So, if you used 2 tablespoons of butter go ahead and start with 1 ½-2 tablespoons of flour and whisk for 30-60 seconds. This will cook out the flour taste. 

Immediately add your liquid while continuously whisking. This is a great chance to bust out your ranch dressing — we used chili lime flavor and it is awesome, but there’s also classic and cucumber basil if you want to try something less spicy. 

Chicken Casserole FAQs

Variations and Add-Ins

This is a fairly flexible recipe. You can use any shredded cheese you have on hand, substitute shredded turkey for the chicken, use turkey bacon instead of regular bacon, and so forth. This is one of those awesome clean out the fridge recipes! 

Can I Make This Ahead of Time?

This is a great make ahead recipe! Make and assemble everything as instructed, then cover with aluminum foil or plastic wrap and store it in the fridge. It will keep for up to 2 days. Then bake it as written in the instruction.

Storing and Reheating

Leftovers should be stored in an airtight container in the refrigerator. They will keep for 4-5 days.

Reheat individual portions in the microwave or multiple servings in the oven preheated to 300 degrees F for 15-20 minutes.

This cheesy chicken bacon ranch casserole is rich, comforting, and always disappears fast. Whether you’re feeding a family, bringing dinner to a friend, or stocking the freezer, this is one of those dependable recipes you’ll come back to again and again.

More Cozy Casserole Recipes to Try:

• Busy Day Casserole
• Cream Cheese Chicken and Rice Casserole
• Ground Beef and Potato Casserole
• Teriyaki Chicken Casserole
• Easy Pizza Casserole

Watch How This Recipe is Made…

This is the best lemon orzo recipe with parmesan and peas! It is about to become your new weeknight hero! Bright, zesty, and oh-so-easy. With tender orzo, fresh peas, tangy lemon, and delicious parmesan, this quick and flavorful dinner comes together in no time and tastes like a million bucks.

Perfect for busy nights when you want something fresh and totally fuss-free.

There’s truly nothing better than fresh garden produce. I didn’t understand this as a child and I don’t know that many people have experienced true farm to table even today. Mom and Dad would harvest the garden with all of us kids at the end of summer, but for me it was the excitement of fresh corn, homemade raspberry jam, and making boats to float in our mudroom sink made out of hollowed out cucumbers, while Mom and Dad were anxious to cut open a juicy tomato, sprinkle it with a little salt and savor every bite. 

I’m not kidding. I did not get that. I still don’t eat a tomato like an apple. Do you?

I have gained such an appreciation for food that you’ve labored over. It’s a fact: fresh picked tastes better. As winter melts away, we’re all about bright, fresh flavors like this quick and easy lemon orzo with Parmesan and peas.

Why I Love Orzo

Orzo may look like a grain, but it’s actually a rice-shaped pasta that’s perfect as a main with ham, as a side, or in soups and salads. This recipe brings all the freshness of garden produce to your table, even if it’s just the start of the season.

Although orzo can be cooked like rice and has similar nutritional information, it cooks up in about half the time. This is the number one reason why I love cooking with orzo. Well, that and the fact that I like the shape. And it tastes really good, especially when you toast it first. Okay, there are a lot of reasons why I love orzo.

Ingredients For This Lemon Orzo Recipe

This lemon orzo recipe with Parmesan and peas is a one-pan wonder that’s about to become your new favorite comfort food! Quick, easy, and packed with bright, fresh flavors, it’s a recipe you’ll love keeping the ingredients on hand in your pantry for those busy weeknights. Here’s what you’ll need:

• Orzo: A small rice-shaped pasta that cooks quickly and creates a creamy, comforting base.
• Olive Oil: Used to sauté and add rich flavor to the orzo.
• Chicken Broth: A healthy splash of broth adds depth and keeps the orzo tender and flavorful as it cooks.
• Fresh Thyme: Brings a light, earthy herb flavor that pairs perfectly with lemon.
• Fresh Lemon: Both the zest and juice are used for bright, fresh citrus flavor.
• Peas: Add a pop of sweetness and color.
• Parmesan Cheese: Melts into the orzo for a salty, savory finish. Be sure to buy good-quality Parmesan cheese! This is such a simple recipe, so the quality of your ingredients matter!
• Salt: Enhances all the flavors in the dish.
• Black Pepper: Adds a subtle bite and warmth.

Substitutions and Fun Additions

This lemon orzo recipe with Parmesan and peas is super versatile, so feel free to mix it up to suit your tastes! Add extra vegetables like carrots, green beans, red bell pepper, broccoli, asparagus, mushrooms, kale, spinach, or even red onions and shallots.

Swap the chicken broth for vegetable broth to make it vegetarian, or toss in some chicken shrimp, or another protein to make it a heartier main dish.

For extra flavor, try adding feta cheese, fresh herbs like parsley, basil, or oregano, white beans like chickpeas or Great Northern, a pat of butter or a splash of heavy cream, red pepper flakes, or even a drizzle of basil pesto. Customize to your heart’s content.

How to Make This Lemon Orzo Recipe

The basic steps for this lemon orzo recipe are similar to the tips we shared above. To make this easy dinner, you must do the following:

1. Toast: Heat olive oil in a skillet and toast the orzo until lightly golden and fragrant.
2. Build: Stir in the garlic and fresh thyme, then pour in the chicken broth.
3. Simmer: Let the orzo gently simmer until the liquid is absorbed and the pasta is tender.
4. Brighten: Stir in the lemon zest, lemon juice, and peas, cooking just until the peas are vibrant and warmed through.
5. Finish: Add the parmesan cheese, salt, and black pepper, stirring until creamy and well combined.

Storing and Reheating Leftovers For This Lemon Orzo Recipe

This Lemon Orzo Recipe will keep in an airtight container in the fridge for up to a week. When reheating, you can warm it in a skillet with a splash of water or chicken broth to keep the pasta from drying out or getting gummy. You can also microwave single servings, stirring occasionally, until warmed through, keeping the orzo al dente.

Leftovers are also delicious cold, tossed into a green salad for a nutty, chewy texture. Since the orzo soaks up lemon juice and seasoning over time, you may want to taste and add a little extra lemon, salt, or pepper before serving to refresh the flavors.

Sometimes a good side dish is the hardest part of the meal. Let us come to the rescue with this light and bright lemon orzo pasta with peas and parmesan! It is quick and easy and the whole family will love it!

Looking for More Delicious ORZO RECIPES?

• Ham Lemon Orzo with Parmesan and Peas
• Zupas Copycat Tomato Basil Orzo Soup
• Lemon Orzo Pasta Salad
• All our Pasta Recipes here!

Watch How This Recipe is Made…

This lasagna soup recipe has everything you love about classic lasagna with savory meat, tender pasta, rich tomato sauce, and plenty of melty cheese all in one cozy bowl.

A few years ago my husband and I had the chance to go to New York and film two episodes of Paula’s Party. It was such a fun experience. We even got to meet Carson Kressley, Cheri Oteri, Jason Priestly and a bunch of others. One of the dishes Paula made was Tastes Like Lasagna Soup and it smelled amazing. We were so disappointed we didn’t get to taste it, so when we got home we created our own version. It quickly became a favorite.

There’s just something about lasagna soup that feels like home. It’s saucy, cheesy, cozy, and truly the best kind of comfort food.

Ingredients for Lasagna Soup

This soup recipe is a cross between a creamy soup and broth soup due to the addition of a little ricotta. It’s hearty, beefy, and delicious. In other words, perfection. Here is what you will need:

• Olive Oil: For sautéing veggies
• Minced Vegetables: Diced onion (red), garlic, and bell peppers
• Fresh Herbs: Oregano, parsley, and basil
• Ground Beef: 80/20 for rich flavor
• Beef Broth: Forms the soup base
• Ricotta Cheese: Adds creaminess
• Fire Roasted Diced Tomatoes: Smoky flavor with a hint of heat
• Marinara Sauce: Rao’s recommended (stock up at Costco sales!)
• Parmesan Rind: Simmer for flavor, remove before serving
• Lasagna Noodles: Use broken pieces or break up fresh ones
• Mozzarella Cheese: Melty and gooey topping
• Garlic Bread: Optional but perfect for dipping

Scroll to the end of the post to the recipe card to see all the measurements and details.

How to Make Lasagna Soup

This recipe comes together so quickly, and the steps are super easy. Here are the basic steps:

1. Sauté: Cook the vegetables until tender, then stir in the herbs and seasonings.
2. Brown: Add the beef, cook until browned, and drain any excess grease.
3. Simmer:Stir in all remaining ingredients (except pasta and cheese) and let simmer for at least 30 minutes, or up to all day for deeper flavor.
4. Add: Drop in the pasta and cook until tender.
5. Finish: Top with cheese and broil until hot, melted, and golden.

The full list of instructions can be found in the recipe card at the end of the post.

Notes for A Better Lasagna Soup

Variations & Substitutions

You can easily make this lasagna soup vegetarian by skipping the ground beef and using vegetable broth instead of beef broth. Want to switch up the protein? Try half ground beef and half Italian sausage, or use ground turkey or chicken for a lighter option. No regular lasagna noodles? No problem! Bow tie pasta works perfectly, and for a fun twist, try mafalda pasta, which looks like mini lasagna noodles (though it can be harder to find).

For added variety, toss in mushrooms, yellow squash, zucchini, carrots, or spinach cut into bite-sized pieces. Boost the flavor with spices like red pepper flakes, adding just a pinch or sprinkle to taste. Top with your favorite types of cheese for a rich, melty finish.

Slow Cooker & Instant Pot Instructions

This lasagna soup works perfectly in both the crock pot and Instant Pot.

Slow Cooker

For the slow cooker, follow the stovetop instructions through step 7, then transfer everything to the crock pot and cook on low for 6–8 hours. Add the pasta 15 minutes before serving, top with cheese, and broil in oven-safe bowls for a melty, golden finish.

Instant Pot

For the Instant Pot, follow the recipe through step 5 using sauté mode. Once cooked, continue to step 10, place the lid on, and cook on high pressure for 5 minutes, then quick release. Add cheese on top and replace the lid to let it melt. For broiled cheese, transfer the soup to oven-safe bowls and broil until golden.

What to Serve With This Lasagna Soup Recipe

I highly recommend serving garlic bread as a side, or any crusty bread you love. A baguette works perfectly, or try our no-knead artisan bread for an extra touch. To balance the richness, I also love a bright, fresh salad on the side. Caesar salad is a classic favorite!

Storing, Freezing and Reheating Lasagna Soup

Properly stored, lasagna soup will keep for 3-4 days in the refrigerator. Store leftovers in an airtight container.

If you want to double the recipe and freeze some of it, do not add the pasta or cheese. Let the soup cool completely and freeze it in a ziploc bag or a freezer safe container. It will keep for up to 6 months.

To reheat refrigerated soup, just zap it in the microwave until warmed through. You can also reheat it on the stovetop. To reheat frozen soup, let the soup thaw at room temperature for about 30 minutes. Then place it in a pan and heat until boiling. Then add the noodles and let simmer until the noodles are cooked. Top with cheese if desired.

Why You Will Love This Recipe

This whole recipe can be made in one bowl, which makes prepping, cooking and cleanup such a cinch. Plus, your kids will love it too!

Speaking of cleanup, making a traditional lasagna takes all sorts of pots and pans and mountains of dishes. It really is just a mess afterward (but totally worth it because lasagna is so dang good). With this soup, you get all the same flavors without the mess.

Lasagna soup is so hearty and so comforting! It makes a great dinner for guests or to take to a neighbor. It really is loved by all, even my picky eaters!

More Soup Recipes You’ll Love:

• Roasted Tomato Basil Soup
• Cheesy Chicken Tortilla Soup
• Chicken Noodle Soup
• French Onion Soup
• Zuppa Toscana

Watch How This Lasagna Soup is Made…

Indulge in the comforting layers of this vegetable white lasagna recipe with pancetta, where savory pancetta meets the freshness of vibrant vegetables. Each bite is a perfect balance of rich, creamy white béchamel sauce and a medley of sautéed zucchini and broccoli, all tucked between layers of pasta.

The pancetta adds a savory, slightly smoky flavor to the dish, while the velvety béchamel sauce is made with a heavy cream infused with fresh sage. Baked until golden and bubbling, this lasagna offers the ultimate in hearty, satisfying flavor. Perfect for a cozy dinner or impressing guests with something a little different yet oh-so-delicious.

I don’t have anything fancy to say about this recipe except that I was trying to use up vegetables in the fridge and leftovers from a charcuterie board (particularly the raclette) we had around the holidays last year. I had some no boil lasagna noodles in the pantry and I decided to throw together a white sauce lasagna, and it was phenomenal! Thankfully, I kept notes along the way because it ended up better than I had ever hoped and the whole family loved it!

What You Need to Make White Lasagna

This vegetable lasagna recipe is layers of pasta nestled in creamy white sauce loaded with broccoli, zucchini and pancetta all held together by piles of cheese! You won’t find cottage cheese or ricotta cheese in this recipe, which I know makes some people happy. If you find yourself with some raclette leftover after the holidays, then this white lasagna recipe is your answer! Here are all the ingredients you will need:

• Heavy Cream: adds the creaminess for the white sauce
• Fresh Sage: gets infused into the cream to make a flavorful béchamel sauce
• Pancetta: cooked to add flavor and crispiness to the dish
• Zucchini: cut into slices
• Broccoli: cut into bite size florets
• Salt and Black Pepper: adds flavor
• Butter: adds rich flavor
• Flour: all purpose flour combines with the butter and cream to make the thick and creamy béchamel sauce
• Lemon Juice: adds a brightness
• Nutmeg: adds a hint of warmth that you never knew you were missing
• No Boil or Fresh Lasagna Noodles: feel free to use no boil lasagna noodles or cook your own before adding to the baking dish
• Raclette: melts beautifully and adds a delicate fruity flavor
• Mozzarella Cheese: the perfect cheese for adding melted gooiness
• Parmesan Cheese: adds a nutty flavor and helps the top get golden brown
• Fresh Parsley: adds a pop of freshness to cut through all the richness of the dish

How to Make Vegetable White Lasagna

If you’ve made any type of lasagna recipe before, then you can make this recipe. It’s all about the layers! Once you’ve made each component, you just assemble and top with lots of cheese and bake. Here are the basic steps:

1. Prep: Preheat the oven to 375 degrees F.
2. Steep: Add the cream and sage to a pot and bring to a boil. Pour into a bowl allow the cream and sage to steep for about 15 minutes.
3. Cook: Next we will cook the pancetta in a skillet over medium heat. Remove the pancetta to a plate and reserve 2 tablespoons for the top of the lasagna.
4. Sauté: Add the zucchini to the skillet and sprinkle with salt and pepper. Cook for a few minutes and then add the broccoli. Sauté until vibrant green, then remove the veggies to a separate plate.
5. Make Béchamel Sauce: Wipe out the saucepan and melt the butter. Add the flour to the melted butter and allow it to cook for 2 minutes, whisking occasionally until it thickens into a paste. Add the lemon juice and nutmeg and stir everything together.
6. Whisk: Remove the sage leaves from the cream and slowly add to the flour mixture whisking constantly. Reduce the heat to low and simmer for 5 minutes until thickened.

Assemble the Lasagna

1. Combine: Spread a thin layer of sauce on the bottom of an 8×8 casserole dish. Add the broccoli and zucchini to the remaining sauce and stir to combine.
2. Boil Noodles: If you are using uncooked pasta, boil the noodles now in heavily salted water according to the package instructions.
3. Assemble: Lay 3 cooked noodles in a single layer in the baking dish. Top the layer of noodles with the white sauce and veggie mixture, sprinkle with pancetta, finally add 4 slices of raclette. Repeat these same layers 2 more times. On the 3rd layer, use only 2 slices of raclette.
4. Top: Once you have added all the components of the 3rd layer, top with mozzarella, a sprinkle of pancetta and the parmesan cheese.
5. Bake: Spray a piece of aluminum foil with cooking spray and then tightly cover the dish. Bake for 40 minutes. Remove the foil and bake for 10 minutes more.
6. Garnish: Sprinkle with chopped fresh parsley and serve!

Substitutions and Variations

To be honest, the only reason I used zucchini and broccoli is because that’s what was in the fridge. You could use just about any vegetables you want including carrots, peas, green beans, celery, brussels sprouts, onions, fresh spinach, etc. Mushrooms will definitely be on my ingredients list for the next time I make this lasagna recipe.

If you don’t have pancetta on hand, bacon would be a great substitute. You could also use ground sausage, or skip the meat altogether and make it a true veggie lasagna.

Don’t have raclette cheese? No worries! Gruyère will be your best substitute.

What to Serve with Pancetta Vegetable Lasagna

I’m all about the carbs when it comes to lasagna! A delicious piece of garlic bread to sop up any extra sauce is just the type of joy I seek! Some other great bread options would be…

• Herbed Focaccia Bread
• No Knead Artisan Bread
• Potato Rolls
• Peasant Bread

Can I Double This Recipe to a 9×13 Pan?

Yes, absolutely! Double each ingredient and follow the instructions as written. It may need a little extra baking time to bake all the way through.

Can I Make Lasagna Ahead of Time?

I love lasagna recipes for many reasons but one of my favorite things about them is that they are great make ahead recipes. They are so forgiving and reheat beautifully.

You can bake the lasagna several hours ahead of time, let it cool and store it in the fridge until you’re ready to serve it. Reheat it, covered with foil, for about a half hour at 375 degrees F. Be sure to keep it covered so it doesn’t dry out.

Can I Freeze Lasagna?

Yes, lasagna does really well in the freezer both before and after baking it. Wrap an uncooked lasagna in plastic wrap and then foil. It will keep in the freezer for up to 3 months. You can bake it from frozen (you’ll need at least an hour or more of baking time) or let it thaw in the refrigerator overnight and then bake as written in the instructions.

You can also freeze a baked lasagna (whole or individual portions). Let it cool completely and then wrap tightly in plastic wrap and then foil. It will keep in the freezer for up to 3 months. Reheat as written above.

Storing

Leftovers should be stored in an airtight container in the fridge. They will keep for up to 5 days. They can be reheated either in the microwave or in the oven depending on how much you have to reheat. Make sure the lasagna is covered when you reheat it so it doesn’t dry out.

Try this delicious and hearty pancetta vegetable lasagna with white sauce for a satisfying and flavorful meal. Perfect for a cozy night in or for entertaining guests.

More Comfort Food Recipes You Must Try:

• Instant Pot Chili
• Chicken Enchiladas
• Macaroni and Cheese
• Sloppy Joes
• Beef Stew
• Broccoli Cheddar Soup
• Chicken Noodle Soup

Watch How to Make a Simple White Sauce Lasagna

This delicious and simple pizza casserole is the perfect weeknight dinner solution. Made with layers of pasta, pizza sauce, pepperoni, cheese, and your choice of toppings, it’s sure to be a crowd-pleaser!

This is an emergency post. We’ve had a pizza casserole recipe on the blog since it first began, almost 17 years ago. Until now. I went to pull it up for dinner one night a few weeks ago and it was gone. Where did the pizza casserole recipe disappear to?!

I still have no idea what happened, but thankfully I still had the recipe with one change, we ONLY use our homemade pizza sauce. You’ll have to trust me on this one, it totally transforms the dish from good to amazing.

Every time I ask my kids for dinner ideas, they always say pizza…every single time. I love pizza as much as the next person (four cheese margherita pizza, pizzeria pizza dough, pesto pepperoni and sausage pizza), but homemade pizza takes time and planning ahead. Let me be honest, sometimes I’m not that on the ball. Pizza pasta casserole to the recipe! It tastes like you are eating pizza but it’s on the table from start to finish in less than an hour.

What is Needed to Make Pizza Casserole?

If you’re looking for a delicious and quick weeknight meal, this easy pizza casserole dinner is a recipe that the whole family will love. With simple ingredients and minimal prep time, you’ll have dinner on the table in no time! Here is everything you’ll need…

• Ground Beef: We used 85/15 which I recommend for the best flavor.
  • PRO TIP: You can use just ground beef or just sausage, but I found that the combination of both meats provided a depth of flavor that was so tasty. Ground beef is also so kid-friendly!
• Mild Italian Sausage: Adds that signature meat lovers pizza flavor.
• Homemade Pizza Sauce: You really have to try this homemade pizza sauce in this recipe, but if you don’t have the time, buy a good quality store-bought sauce.
• Pasta: We use rigatoni but any pasta will work fine. I’d recommend a big hearty noodle for the best texture.
• Mozzarella: The best melty cheese for pizza.
• Pepperoni: any brand of pre-sliced pepperoni works great
• Parmesan Cheese: adds bold pizza flavor
• Sliced Black Olives: totally optional but I love olives so they are a must for me
• Garlic Parsley Seasoning: We like Johnny’s Garlic Spread.
• Italian Seasoning: boosts those Italian flavors
• Fresh Parsley: I like to sprinkle it over the top after it bakes to add a pop of freshness.

The measurements and details for all the ingredients can be found down below in the recipe card.

How to Make Pizza Casserole

This casserole is like a meat lover’s pizzas but in a casserole form. It makes having pizza for dinner so easy! Here are the steps for making this baked pasta casserole:

1. Prep: Preheat oven to 350℉.
2. Brown the Ground Meats: Place a skillet over medium heat and brown the ground beef and sausage. Drain any extra grease or juice. Add the pizza sauce and stir to combine.
3. Make the Pasta: Boil the pasta following the instructions on the package until al dente. Drain the pasta and stir it into the meat and sauce mixture.
4. Assemble the Casserole: Pour half of the pasta and meat mixture in a 9×13 casserole dish. Top with half of the mozzarella cheese and add a layer of pepperonis. Add the rest of the pasta and meat mixture and then the rest of the cheese and another layer of pepperonis.
5. Toppings: Sprinkle the parmesan and olives over the top and then the two seasonings.
6. Bake: Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 15 minutes until the cheeses start to brown and get bubbly.
7. Cool: Let the casserole cool for a few minutes. Sprinkle with some fresh parsley and serve.

Keep scrolling to the end of the post for the complete recipe card with the instructions. You can save and print the recipe there.

Pizza Casserole Variations

Pizza casserole is just as customizable as pizza is. If you’re a supreme pizza lover, add diced onions, bell peppers and mushrooms to the casserole. Bacon and ham can also be added if you want a true meat lover’s pizza.

Can I Make This Casserole Ahead of Time?

This is a great make ahead recipe! Assemble the casserole completely as written and then cover the casserole dish with foil and keep in the refrigerator until ready to bake. It will keep in the fridge for up to a day or two. Bake as written in the instructions. You may need to add a few extra minutes since it’s being baked straight from the fridge.

Storing and Reheating

Leftovers should be stored in the fridge in an airtight container. They will keep for up to 5 days. If I’m going to reheat a large portion of the casserole, I like to reheat it in the oven. Preheat the oven to 350 degrees F and warm up the casserole until heated through.

This pizza casserole makes a great lunch option for the next day. If I’m just warming up an individual portion for myself, I’ll just zap it in the microwave. It reheats very well and is so delicious!

Why You Will Love This Recipe

Family Friendly: I haven’t met a kid who doesn’t love pizza or pasta. Combine those two into one dish, and you have a winning recipe for the whole family.

Comfort Food: Casseroles are pure comfort! They are warm and inviting and the perfect option for a family dinner.

Quick and Easy: From start to finish, this recipe is ready in under an hour. It also could be made any time during the day and stored in the fridge until you’re ready to get dinner on the table.

Customizable: Feel free to swap out meats, cheeses, or toppings to create the pizza flavors your family enjoys.

Imagine a cheesy, savory dish that combines the best parts of pizza and pasta. Pizza casserole layers tender pasta, zesty pizza sauce, gooey melted cheese, and loads of crispy pepperoni, all baked to golden perfection. It’s the ultimate comfort food, packed with pizza flavor in every bite!

More Easy Casserole Recipes:

• Cheesy Ground Beef and Rice Casserole
• Teriyaki Chicken Casserole
• Taco Casserole
• Cheesy Ham and Potato Bacon Casserole
• One Skillet Ground Beef Enchilada Casserole
• Chicken Cordon Bleu Casserole
• Teriyaki Beef Casserole

Watch How to Make Pizza Casserole

Want a quick and easy ground beef recipe that’s ready in less than 30 minutes? Korean ground beef noodles are the perfect recipe for when you’ve had a busy day. The flavorful sauce on the almost crisp beef is our new favorite dish!

You all went crazy for our Korean Ground Beef and I just knew you needed an even better version. Asian Noodles with ground beef is a game-changer!!

Have you ever had a take out dish that’s so crazy good you literally cannot stop eating it even though you physically are stuffed? This is that recipe!!

I love mixing it up by throwing in sauteed veggies, fresh edamame or even using only the sauce and skipping the meat entirely. I cannot wait to hear how much you all love this dish too (plus it’s so fun to be learning your names and where you’re from) so leave a comment!!

What Do I Need to Make Korean Ground Beef Noodles?

For being as flavorful as it is, you really don’t need many ingredients. Most of them are pantry staples, so you have no excuse not to make this for dinner asap! Here is everything you’ll need:

• Spaghetti: Any long, thin pasta will work great like linguine or vermicelli. You could also use angel hair pasta, or rice, ramen, glass, or udon noodles.
  • NOTE: For a low carb option, use zucchini noodles!
• Canola or Vegetable Oil: Used to help brown and crisp up the beef.
• Ground Beef: Use 80/20 or 85/15 for the best flavor.
  • NOTE: If you want to lighten this up a little, use ground chicken or lean ground turkey!
• Garlic: Adds flavor.
• Soy Sauce: I like to use low sodium soy sauce so that I can control the saltiness more.
• Orange Juice: Fresh OJ is preferred but you can use store bought if needed. Make sure there’s no added sugar. Adds tanginess and fresh citrus flavor.
• Brown Sugar: Adds sweetness and rich flavor to the stick sauce.
• Sweet Chili Sauce: Adds a little more sweetness and a tiny bit of heat.
  • NOTE: If you like a little heat and want even more authentic Korean flavor, replace the sweet chili sauce with gochujang hot pepper paste.
• Toasted Sesame Oil: Adds that signature Asian flavor.
• Cornstarch: Helps thicken the sauce.
• Green Onions: Adds a pop of fresh flavor.

The measurements and details for each ingredient can be found in the recipe card at the end of the post.

How to Make Korean Ground Beef Noodles

We have so many ground beef recipes on the blog, but this one has quickly risen to the top of my favorites! The noodles soak the sauce and the ground beef is so bold in flavor. I just can’t get enough! And in less than 30 minutes?!

1. Cook the Pasta: Bring a large pot of salted water to boil and add the spaghetti. Cook to al dente then drain and set aside.
   • PRO TIP: I’ve found that if I cook the pasta separately first, then they don’t get overcooked and soggy when I combine them with the sauce.
2. Brown the Ground Beef: Heat the oil in a cast iron skillet over medium high heat then add the ground beef and garlic. Break it up and cook until browned all the way through. Drain the grease.
3. Make the Sauce: Whisk all the ingredients for the sauce in a glass measuring cup then pour over the beef and let it simmer until it thickens slightly.
4. Combine and Serve: Serve the saucy ground beef over the cooked spaghetti and garnish with green onions.

Keep scrolling to the end of the post for all the instructions in full detail.

Why You’ll Love This Recipe

Easy Ingredients: So many Asian recipes assume that you are working from Asian pantry but we use ingredients that are easy to find at any standard grocery store.

Quick: From start to finish, this recipe is ready in 20 minutes!

Family Friendly: With both sweet and savory flavors and pasta involved, kids love this Korean noodles recipe.

Bold Flavors: I can’t get enough of the bold flavors of Asian cuisine! And it’s a great change from the usual ground beef dinner ideas like tacos, spaghetti, and hamburgers.

Budget Friendly: With the cost of groceries these days, I am always looking for meals that are easy on the wallet, and this ground beef recipe is as affordable as they come!

Storing and Reheating

Leftover Korean beef noodles should be stored in the refrigerator in an airtight container. They will keep for 4-5 days.

You can reheat the noodles in the microwave for a quick lunch or dinner. You can also reheat them on the stove top. You may want to add a little beef broth to keep it from drying out.

This Korean-inspired Ground Beef Noodle recipe is everything a busy mom dreams of—quick, easy, and packed with flavor the whole family will love. Tender noodles tossed with sweet and savory ground beef, a hint of garlic, and just enough sesame to make it feel a little fancy. No tricky ingredients, no takeout guilt—just 20 minutes and dinner on the table before homework time.

More Quick and Easy Pasta Recipes:

• Quick and Easy Lemon Orzo with Parmesan and Peas
• 20 Minute Tomato and Basil Angel Hair Pasta
• 15 Minute Pesto Pasta
• Easy Beef Ragu and Pasta
• 20 Minute Creamy Sun-Dried Tomato Chicken Pasta
• Creamy Garlic Lemon Butter Pasta

How to Make Quick and Easy Korean Ground Beef Noodles

Looking for a crave-worthy recipe for a summer pasta salad? My creamy deviled egg filling creates the most luscious dressing that coats every bite of pasta in this simple Deviled Egg Pasta Salad.

Deviled egg pasta salad combines two side dish staples, the classic deviled egg and a traditional pasta salad to create the ultimate summer side dish for any BBQ or potluck. In fact, you may prefer this creamy deviled egg pasta salad over the old-fashioned appetizer after just one bite.

What Ingredients Do I Need to Make Deviled Egg Pasta Salad?

Remember that you’re essentially going to make deviled egg filling and use it as the dressing for this easy pasta salad recipe. You’ll need the standard deviled egg ingredients plus some pasta. Here a quick overview of everything you’ll need:

• Ditalini Pasta
• Hard Boiled Eggs
• Mayonnaise
• Dijon Mustard
• White Vinegar
• Sugar
• Salt
• Pepper
• Garlic Powder
• Smoked Paprika
• Green Onion
• Red Onion

Keep scrolling to the end of the post for all the measurements and details.

Why Shape of Pasta Should I Use?

I tested many different pasta shapes expecting macaroni to be the winner. I wanted something that would fit well with the shape of the egg as well as trap the dressing. Finally, I landed on ditalini because it’s the perfect size to match the chopped eggs and those little tubes hold onto the dressing so perfectly! Mini shells or orecchiette would also work great!

How to Make Deviled Egg Pasta Salad

Here are the quick and easy steps for the picnic side dish:

1. Cook the Pasta: This first step is crucial! You’ll want to cook the pasta just PAST al dente. You almost never hear someone say that for pasta, but for a pasta salad, you want the pasta a little more cooked. I’ll explain later. Drain the pasta and rinse it in cool water then place in the fridge to chill.
2. Prep the Eggs: When the hard boiled eggs have chilled, peel them and slice them in half. Remove the yolks and place them in a bowl. Chop the egg whites and set aside.
3. Make the Dressing: Add all the ingredients for the dressing to the bowl with the egg yolks and mash everything together with a fork to a smooth consistency.
4. Combine: Add the pasta, egg whites and dressing all to one bowl and toss to combine. Season with salt and pepper as needed.
5. Garnish: Sprinkle smoked paprika, diced red onions and green onions over the top and serve.

The complete recipe can be found in the recipe card at the end of the post.

Substitutions and Additions

If you want to add more crunch and flavor, you can add minced celery or pickles (or relish). Crumbled bacon would be a bold, amazing addition for a smoky punch. Other mix-in ideas could be pickled onions or even avocado!

Craving some heat? Add some minced jalapeño, substitute the dijon mustard with spicy brown mustard, or sprinkle a little bit of cayenne pepper over the top with the smoked paprika.

Not a mayo fan? We’ve got you covered! Use plain Greek yogurt instead! You’ll get great protein and the creaminess is still on point.

What to Eat with Summer Pasta Salad

It doesn’t matter if you’re craving chicken, beef, pork, burgers or anything in between, this deviled egg creamy pasta salad pairs brilliantly with any summer recipe. Here are a few of our favorites for summer:

• Smoked Brisket
• Killer Burger Sauce
• Smoked Chicken Breasts
• Easy Grilled Hot Dogs
• Grilled Flank Steak

Make our fabulous tomato cucumber salad for another easy summer side dish and then top the night off with a bowl of warm homemade peach crisp a la mode!

Can I Make Pasta Salad Ahead of Time?

This pasta salad recipe can be made up to 24 hours ahead of time but I wouldn’t go longer than that. It should also chill for 2-4 hours before serving for peak flavor and texture.

Storage Tips

Leftovers should be stored in an airtight container in the fridge, and they will keep for up to 4 days. I don’t recommend freezing leftovers for this recipe and the leftovers are best eaten cold.

This Deviled Egg Summer Pasta Salad is everything you love about classic deviled eggs, tossed with tender pasta and a creamy, tangy dressing that’s perfect for warm-weather gatherings. It’s rich, a little zippy from Dijon and vinegar, and packed with chopped eggs, a hint of smokiness, and just the right crunch from green onions. It’s the kind of nostalgic, crowd-pleasing side dish that disappears fast—so maybe double the batch!

More Summer Salad Recipes:

• Tomato Cucumber Salad
• Best Broccoli Salad
• Elote Grilled Mexican Corn Salad
• Easy Italian Pasta Salad
• Spinach Berry Salad
• Loaded Cowboy Salad

Watch our Video on How to Make Deviled Egg Pasta Salad

This 15 minute pesto pasta recipe is fresh, fast, and exactly what busy weeknights call for. Al dente penne is tossed with homemade basil pesto, garlic, olive oil, and parmesan for a light but satisfying, reliable dinner that comes together in no time.

This pesto pasta is fresh, flavorful, and ridiculously easy to throw together. The homemade basil pesto is rich with garlic, parmesan, and pine nuts, and it clings perfectly to every bite of penne. We’ve been making it since our basil started taking over the garden, and it’s still a favorite. Tossed, stirred, and devoured in minutes.

Fresh basil has a way of sneaking into just about everything we make during the warmer months. Whether it’s tucked into a cheesy pasta or layered into something heartier, the flavor is always a hit around our table.

When the mood calls for something extra cozy, we’ll go for our 20-Minute Cheesy Pesto Pasta, or if we’re feeling that casual backyard dinner vibe, a slice of Pesto Pepperoni and Sausage Grilled Pizza totally hits the spot. And if you haven’t tried our Creamy Chicken Pesto Lasagna, you’re seriously missing out!

Ingredients for Pesto Pasta

This easy pesto pasta relies on fresh, simple ingredients that work together for big flavor—nothing fancy, nothing complicated.

• Penne Pasta: The perfect pasta shape to catch all that gorgeous pesto sauce in every nook and cranny. Spaghetti or rotini work well too!
• Pine Nuts: Lightly toasted for that buttery, nutty flavor that makes pesto sing. If you don’t have these in the pantry, walnuts or almonds are a good backup.
• Garlic: Adds a bold, savory depth to the pesto. We’re using fresh cloves for that extra zing!
• Sweet Basil: The star of the show. Use fresh basil leaves, packed tightly for the best flavor. No dried stuff here!
• Olive Oil: Helps everything blend smoothly and adds that classic richness. Stick with extra virgin for the best taste.
• Parmesan Cheese: Freshly grated is best – trust us. Adds saltiness and a creamy texture to the pesto.
• Sea Salt and Fresh Black Pepper: Just a pinch or two to bring everything into balance.

The measurements needed for each ingredient can be found in the recipe card at the end of the post.

How to Make Basil Pesto Pasta in 15 Minutes

This recipe moves fast, so it helps to have everything ready to go. While the pasta cooks, the pesto comes together in minutes.

1. Boil the Pasta: Fill a large pot with water, add a few pinches of salt, and bring it to a rolling boil. Add the penne pasta and cook until al dente – tender with a slight bite. 
   • PRO TIP: Don’t overcook it! The pasta keeps cooking a bit after draining, so stop just shy of perfect.
2. Toast the Pine Nuts: While the pasta cooks, heat a small skillet over medium heat and add the pine nuts. Toss them occasionally until they’re golden and fragrant. Set aside to cool slightly. 
   • Heads up: Watch closely – they can go from golden to scorched in a blink!
3. Make the Pesto: In a food processor or blender, combine the toasted pine nuts, garlic, and sweet basil. Pulse until everything breaks down into a chunky paste. While blending, slowly drizzle in the olive oil until smooth and creamy.
4. Combine: Scoop the pesto into a bowl and stir in the grated parmesan cheese, sea salt, and black pepper to taste. Adjust seasoning if needed (go ahead, sneak a spoonful!).
5. Toss It All Together: Drain the pasta and pour it into a large bowl. Add the pesto and toss until the pasta is completely coated.
   • PRO TIP: Don’t combine the pesto and pasta in the hot pot the penne was cooked in. Pesto and too much heat don’t mix! Too much heat can dull the flavor of the pesto and make it oily and bitter. We don’t want that!
6. Serve and Enjoy: Top with a little extra parmesan, maybe a few cherry tomatoes or vegetables if you’re feeling fancy, and serve immediately.

Can I Use Store-Bought Pesto?

Absolutely! Store-bought pesto works just fine if you’re short on time. Just look for one made with real olive oil, fresh basil, and parmesan. You might want to add a squeeze of lemon juice or a pinch of salt to brighten it up.

What to Add to Pesto Pasta?

If you want to stretch this dish further or make it more hearty, we have lots of suggestions. For vegetables, cherry tomatoes, zucchini, roasted red peppers, or even sautéed spinach are all great additions. They bring in a pop of color and extra flavor, especially if you’re skipping protein. Just toss them in when you mix the pesto and pasta together.

For a heartier dinner, cooked chicken breast, grilled shrimp, or even grilled flank steak all pair beautifully with homemade pesto pasta. You can stir the protein in at the end, or serve it right on top for a little extra wow factor.

How to Serve Pesto Pasta as a Side Dish?

Keep it simple! Serve it alongside grilled meats, a fresh salad, or roasted vegetables. It plays nicely with most main dishes and adds a burst of flavor without overpowering the plate.

Storing, Freezing and Reheating

Pesto pasta holds up beautifully in the fridge for up to 5 days. Just let it cool first, then store it in an airtight container. It’s perfect for quick lunches or an easy leftover dinner that tastes just as good the next day.

If you want to freeze it, the best move is to freeze the pesto on its own. Spoon it into an airtight container or ice cube tray, then transfer to a freezer-safe bag once solid. It’ll last up to 12 months. You can freeze the pasta too, but for the best texture, slightly undercook it before freezing.

To reheat, add a splash of pasta water, olive oil, or even a little lemon juice to freshen things up. Warm it gently in a skillet over medium-low heat or microwave in short bursts, stirring in between to keep the sauce nice and smooth.

This recipe is so quick already, but the pesto can definitely be made ahead and stored in the fridge. That way, dinner’s just a pot of boiling water away!

This 15 minute pesto pasta recipe is proof that dinner doesn’t have to be complicated to be good. It’s fresh, flexible, and endlessly adaptable…perfect on its own or dressed up with veggies or protein. Whether basil is overflowing in the garden or you just need a fast win on a busy night, this one never disappoints.

Looking for more delicious PASTA RECIPES?

• Spaghetti Aglio e Olio
• Ham Lemon Orzo with Parmesan and Peas
• Korean Ground Beef Noodles
• Easy Ground Beef Stroganoff
• Lemon Orzo with Parmesan and Peas
• All our Pasta Recipes here!

Now Watch How This Pesto Pasta is Made…

A fresh and easy Greek Pasta Salad just in time for summer! This crowd-pleasing side dish is tasty for backyard barbecues. Curly pasta to trap the dressing is essential, then load it up with a variety of olives, fresh cucumber and more!

This easy Greek pasta salad recipe is all about one thing: the chunks of feta cheese. Yes, I love the chewy pasta, the crunch of the fresh veggies, and the tangy dressing. It’s basically summer in a bowl, colorful and fresh.

But honestly? It’s all about the feta for me. Every time I see someone on the Food Network making a salad with chunks of feta cheese, I vow to stop what I’m doing and immediately follow their lead. And now, you can too.

This is one Greek pasta salad your guests will rave about! It is simply the BEST with your favorite summery grilled meats (find my favorite grilled chicken recipe here) or at any potluck or picnic you are attending.

What’s Needed for Greek Pasta Salad?

The red wine vinaigrette is so simple and flavorful, you can throw it together right before you need it. And it comes together in minutes with just a few pantry ingredients. Save the recipe because you’ll want it on all your other salads, too!

For the Greek Dressing:

• Olive Oil
• Red Wine Vinegar
• Garlic
• Dried Oregano
• Lemon Zest and Lemon Juice
• Salt and Freshly Ground Black Pepper

I love the classic combination of cucumbers, tomatoes, red onions, and olives. Since grocery store tomatoes can be unpredictable, I go with my favorite brand of grape or cherry tomatoes and slice them lengthwise. I also use red onion and kalamata olives, but you are welcome to substitute your favorite onions and olives.

For the Pasta Salad:

• Rotini Pasta
• English Cucumber
• Diced Bell Pepper
• Sliced Red Onion
• Grape Tomatoes
• Feta Cheese
• Kalamata Olives

The measurements and details for each ingredient can be found in the recipe card at the end of the post.

How to Make Greek Pasta Salad

This feta and cucumber pasta salad couldn’t be easier to make! Here are the basic steps to making this simple pasta salad recipe:

1. Cook the Pasta: Follow the package instructions and cook the pasta in a large pot of salted water. Drain the pasta and let it cool.
2. Make the Dressing: Whisk all the dressing ingredients together and set aside.
3. Assemble the Salad: Add all the prepared vegetables, feta, olives and cooled pasta to a large serving bowl. Drizzle the vinaigrette over the salad and toss to combine.

The recipe card below contains all the instructions and the recipe can be saved or printed there.

What’s the Best Pasta for Pasta Salad?

You can use whatever pasta you want in this Greek Pasta Salad. I love rotini because it’s fun to eat and the kids love it. I also love the way the dressing gets caught in the nooks and crannies and infuses the pasta with flavor. Since all the other ingredients are chopped, I definitely suggest going with something thicker and bite-sized (as opposed to long, skinny spaghetti noodles).

How Long Will Pasta Salad Last?

To maximize the shelf life of pasta salad for safety and quality, the pasta salad should be stored in an airtight container in the fridge. Properly stored, pasta salad leftovers will last for 3 to 5 days in the refrigerator.

Tips for the Best Pasta Salad

Note that slightly overcooked pasta is best in this simple pasta salad so that it doesn’t absorb all of that dressing.

I use English cucumbers in this easy pasta salad recipe because they taste the best (as if I just picked them from my own garden). They also have soft skins (no peeling) and minimal seeds (no seeding). Hothouse or Japanese cucumbers are another good choice if you can’t find English.

Be sure to buy a CHUNK of feta cheese, not the crumbled kind. It’s just not the same. The goal is uniformly cubed salty bites of feta because they look great and taste even better. It really brings the salad together!

Feta cheese is sold in a lot of varieties lately, so if you’re up for it we totally recommend trying a flavored versus traditional feta cheese. There’s not going to be a huge change but it gives an extra little something. And if you’re not feeling the feta cheese thing you can easily use parmesan or skip the cheese all together.

This easy Greek pasta salad is the perfect summer side dish or light meal. With fresh vegetables, feta cheese, and a homemade salad dressing this pasta salad is both delicious and healthy. 

Easy Greek Pasta Salad

More PASTA SALAD IDEAS:

• Easy Southern English Pea Pasta Salad
• Easy Italian Pasta Salad
• Southwest Pasta Salad
• Tortellini Pasta Salad
• Bacon Chicken Ranch Pasta Salad
• Elote Mexican Corn Pasta Salad
• Cuban Pasta Salad
• Teriyaki Chicken Pasta Salad
• ALL OF OUR PASTA SALAD RECIPES!

This easy Italian Pasta Salad is a crowd-pleasing dish perfect for summer picnics or potlucks. Packed with fresh vegetables, cheese, pepperoni and dressed with a zesty homemade Italian dressing, this salad is sure to be a hit. Plus, check out the recipe video for step-by-step instructions!

Have you made our Greek Pasta Salad? It’s really good and one of the most popular recipes on our site. Here’s the thing though, not everyone is a fan of feta cheese, so we felt like we had no choice but to bust out an amazingly easy pasta salad recipe complete with mozzarella cheese, fresh and flavorful homemade Italian dressing, and meat and colorful vegetables galore.

There’s something about pasta salad recipes and summertime that just make the world happy. I get almost giddy the closer we get to summer just thinking about dusting off the BBQ and pulling out the lawn chairs for outdoor cookouts with friends. Make some grilled chicken and grilled corn on the cob with this pasta salad with Italian dressing, and you have yourself the perfect summer dinner!

What’s in Italian Pasta Salad?

I’ll be honest with you — our kids totally pick out some of the ingredients in this homemade pasta salad. Two of our kids love straight up cold pepperoni. So Cade and I are left to eat whatever’s leftover from this pasta salad with pepperoni. The joys of parenthood!

To make this pasta salad recipe, you’ll need:

• Rotini Pasta: Any short, sturdy pasta works great like penne, farfalle, fusilli, macaroni, etc.
• Pepperoni
• Salami
• Black Olives
• Mozzarella Cheese: Fresh mozzarella balls are preferred.
• Parmesan Cheese: freshly grated
• Bell Pepper: I prefer a red, yellow or orange bell pepper.
• Tomatoes: Grape or cherry tomatoes work great.
• Red Onion
• Italian Salad Dressing: You can grab some at the grocery store or make it at home with the recipe we’ve included below.

The measurements needed for each ingredient can be found in the recipe card at the end of the post.

How to Make Italian Pasta Salad

Don’t let all the mix-ins fool you, this Italian pasta salad with pepperoni is as easy as it gets! It’s just a matter of cooking the pasta, chopping up all the salad components and making the dressing. Here’s how we make this pasta salad with Italian dressing:

1. Whisk: Add all the ingredients for the dressing to a small bowl and whisk together to combine.
2. Cook: Add water to a large saucepan and heavily salt the water. Cook the pasta according to package instructions, then drain in a colander and let cool.
3. Combine: Add the pasta, dressing, and remaining ingredients to a large bowl and gently toss to mix.

Scroll down to the end of the post for the complete recipe in the recipe card. You can also print or save the recipe there.

What to Serve with Italian Pasta Salad

This cold pasta salad with Italian dressing is good with a lot of different foods, from ham to pulled pork to hamburgers. You name it, I bet it’ll taste good with this homemade pasta salad!

A few of our favorite main dishes to enjoy alongside this pasta salad are:

• Grilled Honey Lemon Basil Chicken
• Balsamic Glazed Grilled Chicken
• BEST Carolina Pulled Pork
• Garlic Honey Mustard Ham
• Sticky BBQ Instant Pot Beef Short Ribs
• World’s Best Brown Sugar Ham
• Traeger Smoked Chicken Breasts
• Smash Burgers

Can I Prep Pasta Salad in Advance?

It’s best to prepare this pasta salad as close to eating it as possible. The longer it sits, the more it will absorb the dressing and turn bland in flavor. Not to mention, the noodles become overly soft and swollen.

If you wish to prepare this Italian pasta salad with pepperoni ahead of time, make sure the noodles are stored in a zip-top bag and the other ingredients are stored in a separate container with the dressing in a jar. That way, everything is prepped but nothing turns soggy!

Can Pasta Salad Be Frozen?

No. Oh, please no. Pasta does not hold up well in the freezer unless it’s in a casserole, and even then it really struggles because it absorbs the sauce or dressing just as it does in the fridge.

Tips for Making Pasta Salad with Italian Dressing

When cooking the pasta for this Italian pasta salad with pepperoni, you want to cook it just until al dente. Remember that the pasta will be sitting in the pasta salad dressing, so you want it to have a little bite to it otherwise it’ll become mushy.

Cut the vegetables, cheese and meats fairly small so you can get all those bold flavors and textures in every single bite.

Also note that you’re welcome to use any short, sturdy pasta you have on hand. We prefer rotini pasta, but penne, macaroni, or bow-tie pasta would work too!

Lastly, as we’ve mentioned in our other pasta salad recipe, you should never refrigerate pasta salad before serving it.  The pasta becomes mushy the longer it sits in the fridge, and fridge-cold pasta salad is often too dry for our liking.

Looking for a quick and delicious pasta salad recipe? This easy Italian pasta salad is loaded with fresh vegetables, herbs, and a zesty dressing. Perfect for picnics, potlucks, or as a side dish. 

More PASTA SALAD RECIPES:

• Macaroni Pasta Salad
• Teriyaki Chicken Pasta Salad
• Greek Pasta Salad
• Elote Mexican Corn Pasta Salad
• Caprese Orzo Pasta Salad
• Bacon Chicken Ranch Pasta Salad
• Tortellini Pasta Salad
• Cuban Pasta Salad
• Pizza Pasta Salad
• All our PASTA RECIPES here!

Now Watch How This Italian Pasta Salad Recipe is Made…

May 2018: Originally Posted

March 2025: Content updated and video added