Italian sliders are the perfect party dish for a Super Bowl get together! You start with slider buns and layer them with Italian deli meats like salami, pepperoni, and ham, then add melted provolone cheese.

For extra flavor, you drizzle some garlic parmesan sauce on top, then bake them until golden and crispy. To finish, load them up with your favorite sandwiches toppings like lettuce, tomatoes, pepperoncinis and black olives mixed with a creamy Italian dressing. These sliders are delicious, easy to assemble, and perfect for a crowd!

I’m going to fail you all a bit when it comes to the Super Bowl…we don’t watch it. It hasn’t always been easy, and it was an important decision for our family to not watch the Super Bowl. I know, don’t hate me, but Sunday is our one day set aside for our family and religion. However, we still enjoy a lot of good food (check out our Super Bowl Food Recipe Roundup for more ideas!), so I really wanted to step up a bit and provide our readers with more options for the big day. Food is everything for a football gathering, am I RIGHT?!

I decided to take a nod from our famous ham and cheese sliders and make a new version. Because of my love of chopped salads and the goodness of Italian delis I decided to jump into a fresh version of baked sliders.

How to Make Baked Italian Sliders

Something so delicious shouldn’t be so easy! Baked slider sandwiches are one of my favorite ways to feed a crowd something warm and delicious. Here are the step-by-step instructions…

1. Prep: Preheat the oven to 350℉. Cut the rolls horizontally and place them in the bottom of a 9×13 baking dish.
2. Layer: Place a layer of provolone cheese on the bottom half of the rolls then top with all three meats. Add the top rolls and gently slice through the seams so that each sandwich is separate.
   • PRO TIP:
3. Bake: Whisk together the melted butter, parmesan and garlic herb seasoning and then brush over the tops of the sliders. Bake for 15-20 minutes.
4. Make the Chopped Salad: Whisk together the mayo and Italian dressing in a small bowl then stir in the olives (if using) and onions. Add the lettuce, tomatoes and pepperoncini peppers to a large bowl and then toss with the dressing.
5. Finish the Sandwiches: When the sliders are done baking, carefully remove the tops and add the chopped salad. Put the tops back on and enjoy!

Keep scrolling to the end of the post for the complete recipe found in the recipe card. You can also print or save the recipe there.

What is a Slider?

A slider is an American term for a small sandwich, typically around 2 in (5.1 cm) across, made with a bun. The term primarily refers to small hamburgers like our cheeseburger sliders, but can also cover any mini sandwiches made with a slider roll.

What to Serve with Italian Sliders

Don’t limit yourself to just the Super Bowl for these Italian sub sliders! They are great for a quick weeknight dinner, an appetizer for a party or for a potluck with friends. If you’re serving Italian sandwich sliders as a main dish, here are some side dishes to serve with them:

• Hot salty homemade French Fries or Smoky Fried Potatoes
• Southern Macaroni and Cheese or Macaroni Pasta Salad
• Southern English Pea Salad or Broccoli Salad
• Cheesecake Fruit Salad or Tropical Fruit Salad

Can Italian Sliders Be Made Ahead?

Individual components of the sliders can be made ahead of time, but I wouldn’t recommend fully assembling them. You can slice the buns and add the cheese and meats then put the tops on and cover the baking dish tightly with plastic wrap and store in the fridge for up to 4-5 hours.

Do not add the garlic butter mixture on top of the buns until right before baking. The chopped grinder salad could be made an hour or so ahead of time, but I wouldn’t make it too much earlier than that or the lettuce will start to wilt and brown.

Storing and Reheating

If possible, don’t store constructed sliders. The moisture of all the vegetables and the dressing will make them quite soggy. Store the lettuce mixture separately and add right before serving.

Sliders that have been stored with just the meat and cheese can be reheated in the oven or in an air fryer. Add the chopped salad on before serving. If you have leftover sliders that are fully assembled, store them in an airtight container in the fridge. They will keep for about a day and I would just eat them cold.

Get ready for game day with this delicious and easy Super Bowl Italian sliders recipe! Packed with flavor and perfect for sharing with friends and family.

More Slider Recipes:

• Ham and Cheese Sliders
• French Dip Sliders
• Cheeseburger Sliders
• BBQ Meatball Sliders
• Cheesy Sloppy Joe Sliders
• Hawaiian Turkey Burger Sliders
• Chicken Cordon Bleu Sliders

Watch How We Make This Recipe…

Prepare to have your life changed by this Elote Mexican Street Corn Queso Dip Recipe! Inspired by Mexican grilled corn, my mix of Mexican cheeses, jalapeño, and sweet corn makes the most delicious party dip for the Super Bowl, Cinco de Mayo, family parties, and more. This Mexican street corn dip is one of my most popular recipes and my go-to cheese dip for parties.

This Elote dip recipe is easy, cheesy, and so satisfying! The secret to perfect queso is in how you prepare the grated cheese and it’s such a simple step you’ll never have clumpy queso again!

I first discovered elote when the movie Nacho Libre came out. I was instantly intrigued by that creamy, cheesy corn on a stick because it looked utterly irresistible. Since then, elote has grown in popularity, and I have loved experimenting with it at home.

One of my favorite ways to enjoy it is by turning it into a gooey queso dip, which is just as addictive, easy to share, packed with flavor, and perfect for taco nights or casual gatherings. Every time I make it, I am transported back to that first “aha” moment, and it has now become a beloved staple in my kitchen.

When served off the cob, this dish is called esquites. In Mexico, it is a popular street food featuring sweet corn kernels coated in a creamy, cheesy, and slightly spicy sauce. This queso recipe is my take on esquites, capturing all the bold, comforting flavors in a warm, shareable dip.

Ingredients For Elote Queso Dip Recipe

This queso is all about simple ingredients that pack a ton of flavor. Sweet corn, melty cheeses, and a little bit of spice come together to make a dip that everyone will want to scoop up. Grab everything you need, and get ready for cheesy, gooey, elote-inspired goodness.

Base & Sauce

• Butter: melted with oil to start the queso
• Vegetable Oil: pairs with butter for sautéing
• Jalapeño: adds heat and flavor when sautéed
• Cornstarch: coats the cheese to help thicken the sauce
• Evaporated Milk: creates a creamy, smooth base
• Sharp Cheddar Cheese: gives sharp, bold flavor
• Chihuahua Cheese: melts beautifully for authentic queso texture
• Monterey Jack Cheese: adds creaminess and stretch
• Salt: seasons the queso
• Corn: stirred into the queso and sprinkled on top

Garnishes & Serving

• Mexican Crema: drizzled over the top for richness
• Cilantro Leaves: fresh herb garnish
• Queso Fresco or Cotija: crumbled on top for extra flavor
• Chili Powder: optional sprinkle of spice
• Tortilla Chips: served on the side for dipping

This queso is game-day ready! It’s perfect with tortilla chips on Super Bowl Sunday, served with your favorite tacos, or drizzled over a hearty burrito.

How to Make Elote Mexican Street Corn Queso?

This homemade queso dip recipe is the ultimate appetizer! It’s made with real shredded cheese (NOT velveeta) tossed with cornstarch in order to perfectly thicken the sauce and melted into a silky, gooey cheese sauce and loaded with sweet elote-style corn. It’s rich, flavorful, and even better than what you’ll find at your favorite Mexican restaurant.

1. Prep: Toss the cheeses with cornstarch in a large bowl.
2. Cook: Heat butter and vegetable oil in a skillet, sauté the jalapeños until soft, then set aside.
3. Whisk: Slowly pour in evaporated milk, whisking until smooth.
4. Melt: Remove from heat and stir in the cheeses until creamy and the cheese melts, then season with salt and fold in most of the corn.
5. Finish: Top with reserved corn, crema, cilantro, queso fresco or cotija, and chili powder. Serve warm with tortilla chips.

Can I Make This Queso Dip Recipe in a Slow Cooker?

For a hands-off version of this queso, toss the shredded cheeses with cornstarch and place them in the crock-pot with melted butter, vegetable oil, evaporated milk, corn, jalapeños, and salt. Stir gently to combine, cover, and cook on low for 1 to 2 hours, stirring every 30 minutes, until the cheese is fully melted and creamy.

For serving, top with reserved corn, a drizzle of Mexican crema, fresh cilantro, crumbled queso fresco or cotija, and a pinch of chili powder if desired. Keep the crock-pot on warm during your gathering so the queso stays smooth and gooey for dipping.

Storing and Reheating This Elote Queso Dip Recipe

Store any leftover queso in an airtight container in the refrigerator for up to 3–4 days. When ready to reheat, pull it out of the fridge and warm it gently on the stovetop over low heat or in the microwave in short intervals, stirring often to keep it smooth and creamy. If the queso thickens too much, stir in a splash of milk to bring back the desired consistency.

What to Serve with Elote Queso Dip

Elote queso dip is the kind of appetizer that knocks your socks off! We like to make this one for the Super Bowl! We keep it simple and serve this dip with a big bowl of tortilla chips, but it is just as delicious drizzled over tacos, spooned onto burrito bowls, or used as a topping for nachos.

You can serve it alongside grilled meats like carne asada, chicken, or shrimp for a fun Tex-Mex twist, or keep it simple with warm flour tortillas for dipping. For parties, pair it with guacamole, salsa, and a fresh pico de gallo to create the ultimate appetizer spread.

This elote queso dip is creamy, cheesy, and loaded with bold flavor, making it the perfect Super Bowl appetizer. Serve it warm with tortilla chips, and watch it disappear before your eyes.

More Dip Recipes to Try:

• Cheesy Spinach Artichoke Dip
• Toffee Apple Dip
• Cheesy Salsa Bean Dip
• Fresh Homemade Salsa
• Instant Pot Buffalo Chicken Dip

Video for How to Make Elote Mexican Street Corn Queso

There are dozens of copycat PF Chang’s lettuce wraps recipes, but this is the best chicken lettuce wrap recipe out there! Don’t skip the crunchy rice noodles, they’re the secret weapon that takes these wraps from good to crave-worthy. Juicy ground chicken, savory garlic and ginger, and a simple, bold sauce! Yummm!

Years ago, we were all about the lettuce wraps at PF Chang’s and naturally decided we needed to make them at home. Our first go at it was loaded with all kinds of Asian-inspired extras like hoisin sauce, oyster sauce, shredded carrots, mushrooms, and chopped water chestnuts. Delicious? Absolutely. A true copycat? Not even close.

The more we ate them and dug into what PF Chang’s actually uses, the more we realized the magic is in the simplicity. Just a handful of ingredients and no veggies at all. So we stripped things way back, ditched the extras, and landed on a version that’s simple, bold, and much closer to the real deal. Sometimes less really is more, especially when lettuce wraps are involved.

Ingredients for Asian Chicken Lettuce Wraps Recipe

I used to be so intimidated when it came to Asian recipes because the ingredients list can be so long and slightly overwhelming, not to mention hard to find and items you only use once in a blue moon. Well, this is NOT a recipe like that! Here is what you will need:

• Rice Noodles: Don’t skip these. They fry up quickly and add an irresistible crunch to the lettuce wraps that really makes the dish.
• Oil: Vegetable oil or canola oil both work great for cooking the chicken and noodles evenly.
• Ground Chicken: See section below for possible substitutes, but you can keep these lettuce wraps super healthy by using lean ground chicken.
• Vegetable Oil + Sesame Oil: This combo creates the perfect flavor base. Sesame oil is essential for that classic Asian-inspired taste.
• Garlic: Adds bold, savory flavor to the filling.
• Green Onions: Bring freshness and a mild onion bite.
• Soy Sauce: Low sodium is best so you can control the salt level. Feel free to substitute for coconut aminos for a gluten-free option!
• Fresh Ginger: Fresh is strongly recommended for the best flavor, though dried can work in a pinch.
• Iceberg or Butter Lettuce: Both hold up well for wraps and stay crisp without tearing. You could also use romaine hearts though they can be hard to wrap around the filling.

The measurements for all the ingredients can be found in the recipe card at the end of the post.

Protein Substitutes

We’ve found that it’s far easier and faster to use ground chicken because you can use your meat chopper and leave it in minced sized pieces versus the hassle of chopping up chicken thighs. However, that being said, chicken thighs do offer more flavor so it’s up to you.

You could also chop up chicken breasts into little bits before cooking or use ground beef, pork, or even tofu as substitutes as well.

How to Make Lettuce Wraps

Ready to bring restaurant-quality flavor straight to your kitchen? This chicken lettuce wraps recipe is quick, easy, and bursting with bold Asian-inspired taste.

1. Fry: Heat oil in a small saucepan over medium heat until hot, then add a small handful of rice noodles. They will puff and fry instantly, so flip once, remove right away, and set aside on a napkin-lined plate.
2. Brown: Heat a large skillet over medium-high heat. Add the vegetable and sesame oils, then add the ground chicken and cook, stirring and crumbling, until nearly cooked through.
3. Flavor: Add the garlic, ginger, green onions, and soy sauce. Stir well and cook just until fragrant, then remove from heat.
4. Assemble: Spoon the chicken mixture into crisp lettuce leaves and top with the fried rice noodles. Add sweet chili sauce or sriracha if you like a little heat, then serve and enjoy.

What to Eat with This Lettuce Wraps Recipe

This lettuce wraps recipe is great for an appetizer or for a light dinner, but you can also use it as a side dish for a heartier meal. They would go great with Asian sticky ribs, Korean braised short ribs, or shrimp noodles.

You could also treat the lettuce wraps as the main course and accompany them with our delicious Asian cucumber salad, ham fried rice, sticky rice, or even cauliflower rice for a low carb option.

Make Ahead and Storage Instructions

The chicken filling for this lettuce wraps recipe can be made 2–3 days ahead of time, making them perfect for easy prep. Store leftovers in an airtight container in the fridge for up to 5 days and reheat on the stovetop or in the microwave before serving. For best results, wait to spoon the filling into the lettuce leaves until just before eating so they stay crisp and fresh.

This recipe also freezes beautifully. Let the cooked chicken filling cool completely, then freeze in a freezer-safe container. Thaw overnight in the refrigerator and reheat gently on the stovetop before serving with fresh lettuce cups.

It’s time to make this delicious chicken lettuce wrap recipe from PF Chang’s right in your own kitchen! These are simple but so bold in flavor!

More Easy Asian Recipes: 

• Asian Steak Marinade
• 15-Minute Chicken Stir Fry
• Simple Asian Shrimp Noodles
• Asian Chicken Skewers with Honey Garlic Sauce
• Pork Dumplings

Watch How This Recipe Is Made…

There’s just something magical about a classic peanut butter cookie recipe—the soft, chewy centers, the warm, rich peanut butter flavor, and of course that nostalgic criss-cross pattern that makes you feel like a kid again.

If you’ve been searching for the best peanut butter cookie recipe, this is the one that will finally end your hunt.

Memories

This is the recipe our family has made for years, and it’s still the one we reach for when we want a no-fuss, guaranteed-delicious cookie. Made with simple pantry ingredients and ready in minutes, this easy peanut butter cookies recipe is the perfect blend of cozy, homemade goodness and bakery-style texture.

I originally wrote this post for old-fashioned peanut butter cookies and then had the feeling that I should dedicate this post to my parents, and I try to always follow those little feelings. Thank you for taking the time to always encourage, patiently teach and most of all love me through anything and everything. You gave me the wings to fly anywhere and become anything.

Music and food. Two things that store up memories like nothing else. I can love a book but never remember what was going on when I was reading it. A certain song though, well suddenly I’m right back in college teaching a Pilates class, or driving to a marching band practice. Yup. Totally did that. Haha, but seriously, music and food bring back so many memories and I bet a few of you have one attached to soft peanut butter cookies.

Ingredients You’ll Need

There’s just one unexpected ingredient in these cookies, but I swear to you it will make all the difference! The rest of the ingredients will be in your pantry already. Here is what you’ll need:

• Butter: Adds richness, flavor, and helps create a soft, tender cookie. I prefer to use unsalted butter. Make sure it is softened.
• Brown Sugar: Provides moisture, sweetness, chewiness, and deeper caramel flavor.
• White Sugar: Helps the cookies spread and adds crisp edges. You’ll also use the sugar to sprinkle over the top of the cookies before baking.
• Peanut Butter: The star flavor; also adds fat and moisture for a soft, dense texture. You’ll want to use creamy peanut butter and avoid natural peanut butter.
• Egg: Binds the dough and adds structure and tenderness.
• Vanilla Extract: Enhances the flavor and rounds out the sweetness.
• Milk: Softens the dough slightly and prevents dryness if needed.
• All Purpose Flour: Gives the cookies structure so they hold their shape.
• Cornaby’s EZ Gel: This is the unusual ingredient. It helps keep the cookies soft and chewy by locking in moisture. Substitute with cornstarch if you don’t have the EZ gel.
• Salt: Balances sweetness and boosts flavor.
• Baking Soda: Gives a slight lift and creates a tender crumb.

How to Make Peanut Butter Cookies

1. Prep: Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
2. Wet Ingredients: Cream together the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. Add the peanut butter and them mix again.
   • PRO TIP: This allows the sugars and butter to beat against the bowl, incorporating more air for a lighter, fluffier cookie.
3. Mix: Add the egg, vanilla and milk and mix together until smooth.
4. Whisk: Add all the dry ingredients to a large bowl and whisk together to combine.
5. Combine: Add the dry ingredients to the wet ingredients and mix until just combined.
6. Roll: Scoop the cookie dough into balls and roll them in granulated sugar.
7. Crisscross: Place the cookie dough balls on the prepared baking sheets and then press the dough lightly with a fork. Lift and press again in the opposite direction.
   • NOTE: I’m not sure how this tradition started with peanut butter cookies but it helps shape the cookies. Peanut butter cookies have a lot of fat in them, so they won’t spread much when they bake. This flattens them out some.
8. Bake: Bake the cookies for 8-10 minutes. Let cool on a wire rack.

Peanut Butter Cookies FAQs

Storage Tips

Leftover cookies should be stored in an airtight container. They can be stored at room temperature or in the refrigerator and will keep for 4-5 days.

To freeze, let them cool completely and then place in a single layer on a cookie sheet and freeze. When frozen, transfer to a freezer bag. They will keep for up to 3 months.

Whether you’re baking for a holiday cookie plate, a late-night craving, or just because peanut butter cookies make everything better, this recipe always comes through. These homemade peanut butter cookies are soft, chewy, and so easy you’ll memorize them after one batch.

I hope they bring your home the same warmth and joy they bring to ours—because nothing beats a simple cookie made with love. Now grab a glass of cold milk, share a few with someone you love, and enjoy every buttery, peanut-y bite.

More Classic Cookies Recipes to Try:

• Snickerdoodles
• Chocolate Chip Cookies
• Soft Sugar Cookies
• Oatmeal Raisin Cookies
• Peanut Butter Blossoms

How to Make Peanut Butter Cookies Video

My peanut butter blossoms are everyone’s classic holiday cookie in bar form! Our kids love that they’re both fun and easy to make! These chewy peanut butter cookie bars are studded with Hershey kisses which make everyone so happy.

My favorite part is that they are easier than cookies; no rolling needed, just slice into bars and serve! Bonus, this recipe includes a how-to video!

Our son was begging for us to make “those Hershey kiss cookies” but I had been running around all day and though it may sound silly, the thought of rolling out every single cookie sounded exhausting; so I made them all in a pan and they turned out adorably delicious!!

Ingredients for Peanut Butter Blossom Cookie Bars

• Peanut Butter: that classic nutty flavor and creamy richness we all love.
• Unsalted Butter: keeps the bars soft and melt-in-your-mouth.
• Sugar and Brown Sugar: sweetness plus a little caramel depth for chewiness.
• Vanilla: ties all the flavors together.
• Egg and Egg Yolk: hold everything together while adding tenderness.
• Flour: gives the bars structure so they bake up just right.
• Baking Soda and Baking Powder: the lift that keeps them light instead of dense.
• Cornstarch: the secret to that soft, chewy bite.
• Salt: just enough to balance the sweetness.
• Hershey’s Kisses: the signature chocolate topper that makes them taste (and look!) like the classic blossom cookies we all grew up with.

How to Make Peanut Butter Blossom Bars

1. Prep: Preheat the oven and grease a 9×13 baking dish then line with parchment paper and grease it again.
2. Wet Ingredients: Beat together all the wet ingredients in a stand mixer.
3. Dry Ingredients: Mix together all the dry ingredients in a separate bowl.
4. Combine: Add the dry ingredients to the wet ingredients and mix until combined.
5. Bake: Press the dough into the prepared baking dish, sprinkle with sugar and bake for 20-22 minutes.
6. Kisses: Unwrap the Hershey’s Kisses and as soon as the bars are done baking, pull them out and top with the kisses.
7. Cool: Let the peanut butter bars cool completely and then cut into bars so that a Hershey Kiss is in the center of each bar.

Storage Tips

Leftover peanut butter chocolate dessert bars should be stored in an airtight container. They can be stored at room temperature or in the refrigerator depending on how you like to eat them. They will keep for 4-5 days.

These also freeze extremely well. Let them cool completely so that the Hershey’s Kisses are solid again. Layer in a ziploc bag or freezer safe container separating layers with parchment paper. They will keep in the freezer for up to 3 months.

FAQ

These Peanut Butter Blossom Bars are everything you love about the classic cookie—soft, chewy peanut butter layers topped with melty Hershey’s Kisses—all baked into an easy bar dessert! Perfect for family gatherings, holiday trays, or just because you love peanut butter and chocolate.

Watch How These Peanut Butter Blossom Bars are Made…

More Bar Dessert Recipes…

• Easy Caramel Brownies
• Chocolate Cheesecake Bars
• Classic Lemon Bars
• Scotcheroos
• Gooiest Rice Krispie Treats

If you’re looking for a simple, crowd-pleasing homemade coleslaw recipe, you’re in the right place. This one is creamy, crisp, and full of flavor with just a few easy ingredients.

I recently showed my husband how to make this homemade coleslaw, and now he’s hooked! He loves the contrast of the crisp cabbage and carrots paired with the creamy dressing. My quick and easy recipe uses a mix of green and purple cabbage for color and crunch, all tossed in a simple, flavorful homemade dressing.

With his southern roots, it was important that this coleslaw passed his taste test, and it did! I’m confident that once you try this American classic coleslaw recipe, it’ll become your go-to coleslaw recipe no matter where you’re from. Whether you’re piling it onto a pulled pork sandwich, serving it alongside burgers, or adding crunch to brisket tacos, this coleslaw will take your backyard barbecues to the next level.

Ingredients For The Perfect Homemade Coleslaw:

With just a few basic ingredients, you can whip up this easy coleslaw recipe in minutes. Here’s what you’ll need:

• Bag of Coleslaw Mix: I usually grab the pre-shredded cabbage mixture with green and red cabbage because it’s quick, easy, and tastes just as good as shredding it yourself. If you’re feeling ambitious, go ahead and slice your own with a sharp knife, food processor, or mandolin.
• Mayonnaise: This part really matters. I swear by Duke’s Mayo for the best flavor. Hellman’s is a decent substitute if that’s what you have on hand, but steer clear of light or avocado mayo unless you don’t mind changing the taste.
• Shredded Carrots: They add a little sweetness and crunch, and I love the pop of color they bring.
• Apple Cider Vinegar: Just the right amount of tang to balance out the creamy dressing. If you’re out, lemon juice or white vinegar will work in a pinch.
• Sugar: Just a touch to round everything out and keep it from tasting too sharp.
• Salt and Pepper: A must for bringing all the flavors together.
• Celery Seed: Optional, but it gives the slaw that classic, savory flavor that makes it taste like the real deal.

How to Make Easy Homemade Coleslaw:

Making coleslaw at home couldn’t be easier. With just a few simple ingredients, you can whip up a creamy, crunchy side dish in minutes.

1. Whisk: combine ACV, Sugar, Mayo, Salt, Pepper, and Celery Salt in a large bowl and stir until well combined.
2. Toss: Add your vegetables into the coleslaw dressing and mix until well combined.
3. Enjoy: It’s as easy as that!

That’s it! In just a few steps, you’ll have a fresh, flavorful coleslaw ready to serve with your favorite meals.

Why Is My Coleslaw Watery?

Coleslaw can get watery if it sits too long before serving. That’s because the salt in the dressing pulls moisture from the cabbage over time. For the best texture, try serving it within 4 hours of making it, or at least within a day. Give it a quick toss before serving to redistribute the dressing!

Can I Shred My Own Cabbage?

Absolutely! Just use four parts green cabbage, one part purple cabbage, and one part shredded carrot. Even when I use a store-bought coleslaw mix, I like to toss in extra carrot, it’s usually a little skimpy straight from the bag.

What Goes Well With Coleslaw?

Coleslaw is especially popular with barbecue meals, but try it at any potluck or picnic as well! Whether you’re enjoying Pulled Pork Sandwiches, simple Grilled Chicken, hearty Smoked Ribs, our creamy coleslaw is the perfect cool and crunchy accompaniment.

Other BBQ Side Dishes You’re Sure To Love

• Deviled Egg Pasta Salad
• Simple Broccoli Slaw
• Elote Grilled Mexican Corn Salad
• Baked Beans
• Cornbread

Watch How to Make Coleslaw…

Country-style ribs in the Instant Pot? Total game changer. These come out tender, flavorful, and taste like they’ve been on the grill for hours—but they’re ready in under one hour! A bold, no-fuss BBQ rub adds all the depth, and one secret step will make you swear these came off real flames.

You don’t need a grill or a smoker. You just need this method…. oh, and maybe some napkins!

We have several rib recipes on the blog, like our Asian Sticky Slow Cooker Ribs or our Oven Braised Short Ribs, but this is our first country ribs recipe. I don’t know why it took us so long because we’ve been eating them for years, and they are so dang delish!

A typical meal in our house with these pork ribs would include our Best Baked Beans and something light like our Garden Balsamic Avocado Salad. My kids love having cornbread with the ribs, too, so sometimes I am nice and make that as well!

If you are looking for more Instant Pot recipes for making dinner in a hurry, you can find all our Instant Pot recipes here! Another one of our Instant Pot favorites is our super viral Award Winning Instant Pot Chili. And if you need a quick guide for cooking all your Instant Pot basics, you can find everything you need on our Instant Pot Cheat Sheet! Ok, I’ve gone off on an Instant Pot tangent…back to these juicy Instant Pot country-style ribs!

What Cut of Meat are Country-Style Ribs?

I hope you’re sitting down for this one, but country-style pork ribs aren’t even ribs. They are cuts of pork shoulder (aka pork butt) and is the same meat you use to make pulled pork and carnitas.

Are Country Style Ribs Beef or Pork?

Country-style ribs can be either beef or pork. It just depends on what you prefer. Beef will be quite a bit meatier. For this recipe, we prefer pork country-style ribs. We also prefer boneless over bone-in.

Why Should I Make Country Style Ribs?

They are easy on the wallet! You can often find country-style ribs for a fraction of the cost of baby back or spare ribs.  They also have great fat marbling which makes them extra tender and super flavorful.

Ingredients You’ll Need For Instant Pot Country Style Ribs

The dry rub builds a smoky-sweet base, the homemade BBQ sauce takes it up a notch, and the ribs soak in all that goodness under pressure for perfect, tender results.

Ingredients for the BBQ Rub:

• Kosher Salt: Helps tenderize the meat and enhances every flavor.
• Brown Sugar: Adds sweetness and helps the rub caramelize beautifully.
• Pepper: A little bite to balance the sweet.
• Garlic Powder: Brings bold, savory depth.
• Onion Powder: Layers in subtle sweetness and umami.
• Chili Powder: A mild heat with smoky undertones.
• Smoked Paprika: Adds some of that grilled flavor.
• Thyme: Adds earthy, herbaceous balance.
• Ground Cumin: Warm and slightly nutty.
• Nutmeg: Just a hint of warmth to round it out.

For the Homemade BBQ Sauce

• Ketchup: The tangy, tomato base that pulls everything together.
• Apple Cider Vinegar: Cuts through the richness with bright acidity.
• Honey: Natural sweetness and a touch of shine.
• Brown Sugar: Deep, caramel-like flavor.
• Smoked Paprika: Reinforces the smoky notes from the rub.
• Garlic Powder: Keeps the sauce savory and well-rounded.
• Honey Mustard: Adds a tangy zip!
• Worcestershire Sauce: Salty, umami-packed depth.
• Molasses: Sticky, rich, and slightly bitter for balance.
• Pepper: A final punch of warmth.

What You’ll Need for the Ribs:

• Oil: For searing the ribs and locking in flavor.
• Boneless Country-Style Pork Ribs: Meaty, tender, and perfect for pressure cooking.
• Apple Juice: Adds subtle sweetness and keeps the ribs moist as they cook.

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

How to Cook Country Style Ribs in the Instant Pot

1. Rub: The first step to making these ribs is to set aside a little bit of our smoky BBQ rub and then rub each rib with it.
2. Brown: Next, you’ll want to brown each rib in the Instant Pot (set to sauté mode). Be sure to add a little oil to the Instant Pot first. If you don’t have the sauté setting, you can totally brown the ribs in a pan on the stove! Once they’re browned slightly, remove them to a plate and turn off sauté mode.
3. Pressure Cook: You’re pretty much done already! Add the apple juice and liquid smoke to the Instant Pot, then drop in the trivet (I linked my favorite one!). Place the ribs on top, seal the lid, and set the valve to seal. Cook on manual pressure–high for 32 minutes.
4. Release: Allow a 10-minute natural release, then carefully turn the valve to do a quick release.
5. Transfer: The ribs will be so tender they’ll be falling apart—use tongs to carefully transfer them to an aluminum foil-lined baking sheet.
6. Broil: Set your oven to broil and sprinkle more of that BBQ rub all over the ribs. This is the secret step that makes them taste like they just came off the grill! Broil for up to 3 minutes, just until they start to get crispy.
7. Serve: Serve them hot with a generous side of our favorite BBQ Sauce, and don’t be surprised if you’re adding country-style ribs to your weekly shopping list.

That’s it! This country style pork ribs recipe is life-changing! The instructions can be found in more detail in the recipe card at the end of this post!

Read more: Loved these country-style ribs? Make our BEST Pulled Pork Recipe next!

Should I Use a Trivet?

Yes, it helps keep the ribs from being boiled or sitting in fat that’s dripping and then sticking to the ribs.

What to Serve With Ribs

Now you’re all set with the perfect Instant Pot country-style ribs, but should you serve it? We’ve got your back!

• Southern Macaroni and Cheese
• Best Baked Beans
• Easy 7-Up Biscuits
• Herbed Focaccia Bread
• Best Mashed Potatoes
• Grilled Corn on the Cob
• Corn Avocado Tomato Salad
• Grilled Veggies with Pesto
• Roasted Garlic Veggies
• Grilled Pineapple
• The Best Potato Salad

Can You Cook Ribs from Frozen in the Instant Pot?

Yes, cooking frozen country pork-style ribs works quite well in the Instant Pot. The cooking time will stay the same, but the time the Instant Pot takes to come to pressure will take longer. The cooking time won’t start until the pot comes to pressure. Be sure to take that into account when you’re giving you kids a time to be home for dinner!

How Many Ribs Do I Need to Feed a Crowd?

Whether you are cooking for your family or for a larger crowd, you can plan on adults eating about 2 ribs per person. Our kids usually just eat one.

Can Country-Style Ribs Be Cooked in the Slow Cooker?

Yes, you can definitely cook country-style ribs in the slow cooker. Sometimes, a slow cooker meal just fits better into your schedule. I totally get that! Follow the same steps of coating the ribs in BBQ rub and browning them on the stove. Pour the apple juice and liquid smoke in the slow cooker and cook on low for 6-8 hours or on high for 4-5 hours. Follow the same instructions for broiling them after they are cooked.

How Long Will Country-Style Ribs Keep?

These ribs store beautifully and are perfect for meal prep or leftovers. Once cooked, let the ribs cool completely, then store them in an airtight container in the refrigerator for up to 4 days. They also freeze well! Just wrap tightly in foil or place in a freezer-safe bag or container and freeze for up to 2–3 months. Reheat in the oven or the microwave. For frozen ribs, thaw overnight in the fridge before reheating.

These country-style ribs are tender, juicy, and a quick and easy way to get dinner on the table in under an hour! Our whole family devours them, and they are a great meal to serve guests. They are rich in flavor and just good ol’ down-home comfort food!

More Ribs Recipes You Should Try:

• Traeger Smoked Ribs
• Smoky BBQ Instant Pot Ribs
• Braised Short Ribs in the Oven
• Sticky Instant Pot Bone-In Beef Short Ribs
• Asian Sticky Slow Cooker Ribs
• Mustard Carolina BBQ Sauce Instant Pot Beef Short Ribs
• Korean Oven Braised Short Ribs
• Easy BBQ Ribs
• Blackberry Hoisin BBQ Ribs

Watch How these Country Style Ribs are Made…

This cowboy caviar recipe is the ultimate easy, healthy dip— loaded with black beans, black-eyed peas, avocado, corn, bell peppers, and bold Southwest flavors. It’s the perfect make-ahead appetizer, potluck side dish, or even a light vegetarian meal. While everyone seems to have their own spin on cowboy caviar, I have to say, this one’s the best! It’s fresh, colorful, packed with plant-based protein, and totally crowd-pleasing.

The first time I ever had cowboy caviar was honestly a little embarrassing. Cade and I were broke newlyweds at a function with people we barely knew, and I was fully prepared to enjoy a generous spread without spending a dime. But then I spotted a big bowl of what looked like… a bunch of weird beans. I hesitated.

Cade, on the other hand, scooped up a huge helping and devoured it like it was the best thing he’d ever eaten. So I gave it a try, and then went back for seconds… and thirds. That’s when things got a little awkward. A sweet woman across the room smiled and said, “I can see you really love that! Let me give you the recipe!” And, well, she wasn’t wrong. I’ve been making it ever since.

What I Love About This Recipe

This recipe is totally flexible. If I’m short on one kind of bean, I just double up on another. You can stick to the classic version or make it your own with whatever you’ve got on hand. It’s simple, delicious, and always a hit.

I love that you get that creamy coolness from the avocados with some crunch from the peppers. I love the sweet and the little hint of spicy… mmmmm so yummy. And, it’s easy, which is great for when you want something really tasty but you don’t have a lot of time to put something super fancy together. It’s just simple and delicious. Just how it should be.

What is Cowboy Caviar?

Ok, back to the recipe! Cowboy caviar, or Texas caviar, is a salad with black beans, black-eyed peas, fresh corn kernels, Roma tomatoes, and a light vinaigrette-style dressing. Lots of fresh vegetables (diced small) are mixed with the beans. It is supposed to look similar to caviar, with all the ingredients being similar in size to the beans. It is the perfect thing to bring to a summer BBQ as a dip, appetizer, or the perfect summer side dish! Be prepared to be asked to bring it to every event from here on out.

Is This Cowboy Caviar Recipe Healthy?

When it comes to dip recipes, this is just about as healthy as it gets. It’s vegan and gluten-free, and oh so delicious! Beans are a great source of protein, and all those fresh vegetables are full of vitamins and nutrients. If you are concerned about fat or calories, you could lessen the Italian dressing that you add or omit the avocados. Though avocados are the best kind of fat! Mmmmmm…I love them!

What Goes in This Cowboy Caviar Recipe?

You will start your grocery shopping on the canned goods aisle and then end up spending most of your time in the produce section. I absolutely love how fresh and healthy this dip is! Here is what you will need:

Fresh Produce

• Bell Pepper: Any color works great or a combination of colors… so pretty!
• Diced Roma Tomatoes or Grape Tomatoes: Use Italian or Mexican-style tomatoes if you use canned, and be sure to drain them well.
• Red Onion: Dice it up fairly small.
• Avocados: Look for ripe avocados. I like to cut them small while still in the skin and then scoop them out.
• Cilantro: Chop it up nice and small.
• Lime: You will use the zest and juice. It adds the best punch of flavor!

Pantry Goods

• Black Olives: We like to get the medium size and then slice them up.
• Frozen Corn or Hominy: You can add the corn in frozen. It doesn’t take long to thaw at all.
• Black-eyed Peas: You will want to drain and rinse them well.
• Black Beans: We also use canned beans, but you can totally make your own if you want to use dried beans. Just make sure they have cooled completely.
• Italian Dressing: Feel free to choose your favorite store-bought brand, or you can make it from scratch with olive oil, red wine vinegar, and some basic pantry seasonings.
• Diced Green Chiles: You can play with the heat a little here and get mild, medium, or hot chiles.
• Cumin: Just the tiniest bit of cumin adds the best flavor.
• Salt and Pepper: Taste as you go as you add the S & P and season to taste.

The measurements of all the ingredients can be found in the recipe card at the end of the post.

How to Make This Cowboy Caviar Recipe

It’s all about fresh ingredients, bright flavors, and a quick prep that makes this easy cowboy caviar ideal for busy nights, potlucks, or snacky weekends at home. Follow these simple steps, and you’ll have a colorful bowl of cowboy caviar ready to go in no time.

1. Drain: Rinse and drain the black beans, black-eyed peas, olives, and canned tomatoes (if using).
2. Chop: Dice the bell peppers, onions, tomatoes (if fresh), avocado, and cilantro into small pieces.
3. Toss: Add all the veggies, beans, corn, and green chiles into a large bowl.
4. Season: Zest and juice the lime over the mix, then sprinkle in the cumin, salt, and pepper.
5. Dress: Pour Italian dressing over everything and gently mix until well combined.
6. Chill: Cover and refrigerate for at least 30 minutes to let the flavors come together.
7. Serve: Spoon it up with tortilla chips, add to tacos, or enjoy as a salad!

More detailed instructions can be found in the recipe card below.

Variations for Texas Caviar

In fact, you could totally play around with the flavors, too. Want more bite? Add some jalapeños or a tsp of chili powder. Want half hominy and half corn? Go for it! When are those things ever a bad thing? Never! This recipe is totally versatile and can be customized to your liking. You can omit things you don’t like or switch up anything. Use pinto beans or kidney beans instead of black beans.

How To Make This Cowboy Caviar Recipe into a Meal

Cowboy caviar might be most commonly eaten as a dip with tortilla chips, but in our house, it’s so much more than that. I’ll happily eat it straight as a side dish, and if we have any left after dinner with friends, it’s 100% my lunch the next day! Pure heaven!! We’ve spooned it over tacos, burritos, and taco salads, mixed it with rice for a hearty side, and even tossed it with lettuce to turn it into a quick salad. On busy nights, it becomes a full meal.

I love piling it onto baked sweet potatoes, tossing it with warm quinoa and feta, tucking it into wraps with grilled chicken, or scooping it into crisp lettuce cups. It’s budget-friendly, flexible, and always satisfying! It’s one of those fridge staples I rely on when I need something easy that still feels fresh and nourishing. Plus, it’s totally kid-friendly! 

How Long Will This Cowboy Caviar Recipe Keep?

Cowboy caviar will keep up to 5 days in the refrigerator. It should be covered with plastic wrap or placed in an airtight container. It does not freeze well because some of the ingredients don’t hold up in the freezer.

This is a great make-ahead recipe and actually tastes better after it sits for a while to let the flavors meld. You can make it up to 3-4 days ahead of time, but if you can let it sit for a few hours (up to overnight) before serving, that is the real sweet spot! 

PRO TIP: Don’t add the avocados and cilantro until right before serving.

Tips for Making This Cowboy Caviar Recipe

• Let it rest: The magic really happens after it sits. Even just 30 minutes of chill time helps the flavors soak into the beans and come together beautifully. I usually make it a day ahead and let it rest overnight for the best flavor.
• Make it ahead: This is a lifesaver for big events or holidays. You can prep it up to a day or two in advance, which makes entertaining so much easier.
• Wait on the avocado: Add the avocados just before serving to keep them fresh and vibrant. Nobody wants a brown avocado in their cowboy caviar!
• Stir well before serving: The dressing tends to settle at the bottom, so give it a really good mix to redistribute all that goodness.

Ok, here it goes…I’m going there (use your best cowboy accent)…so saddle up, partner, and load up your plate full of this here delicious cowboy caviar. It’s fresh, delicious, totally irresistible, and downright purdy with all those beautiful, bright veggies! Yeeeeeeehaw!

Other Irresistible Dip Ideas:

• Chocolate Chip Cookie Dough Dip
• Cheesy Spinach Artichoke Dip
• Homemade Pico De Gallo Recipe
• Cheesy Bacon Ranch Corn Dip
• 8-Layer Hummus Dip
• Luscious Brownie Batter Dip

Watch this How Cowboy Caviar is Made…

These Grilled Cheesy Stuffed Peppers are the ultimate indulgent appetizer! Tender yellow peppers are filled with melty queso fresco and seasoned to perfection, then grilled to golden, bubbly bliss.

The result? A smoky, cheesy bite that’s slightly charred on the outside and oozing with flavor on the inside. Perfect for a cozy side dish or a fun, flavorful appetizer!

That’s right cream cheese jalapeno peppers, you’ve got competition. Bring it! Or don’t because I totally don’t think there’s an actual winner since they are different, but this is my personal favorite for all summer long. I hope that by the end of the post I will have you convinced that this really is the best grilled stuffed pepper recipe.

Making This Recipe

First thing first, this recipe is one that my sweet brother in law, Jake taught Cade years ago and Cade actually had to beg me to try. If you’ve been reading this blog for a while you may have noticed that there aren’t really any spicy recipes on here. Yup, I’m a wimp. I don’t enjoy spicy. If it has great flavor I can kind of understand but I still don’t enjoy it. Well, Cade and I had just had our first baby and within a week we were on our way to California to do summer sales.

It was horrible and such a long drive. And don’t worry, we had to take both our cars so I drove one and my sweet husband drove the other. For anyone that has just had a baby, just think about driving from Utah to San Diego with a newborn you were trying to nurse for the first time ever, not to mention one you had just given birth to. Yup!

Anyway, that’s where Cade had to beg me to try these cheesy stuffed peppers which he promised would not be spicy. In fact, they are really yummy and we all know that queso fresco cheese is my favorite. The biggest thing to remember is that the seeds hold the spice which means you want to pull them out but also it can burn your fingers so use plastic gloves or be careful and use a paring knife to get them out. But truly, if I love them, you for sure will. And they are so easy for summer grilling which is awesome.

Ingredients for Cheese Stuffed Grilled Peppers

This recipe is easily scalable depending on the size of your crowd so the amount of each ingredient you will need depends on how many peppers you want to grill. Here is you list of ingredients:

• Yellow Peppers: can also be called sweet banana peppers or Hungarian peppers
• Queso Fresco: found with all the other cheeses in the refrigerated section
• Olive Oil: helps char the peppers
• Sea Salt and Black Pepper: adds flavor

Can you believe that something so irresistible can be made with so few ingredients?! Keep scrolling to the end of the post for all the ingredient details.

What Type of Peppers to Use

The best peppers for this type of recipe are yellow chile peppers (also called Hungarian peppers or banana peppers). If you can’t find those at the grocery store, mini sweet bell peppers or poblano peppers can be used. You could also use full sized bell peppers, but I’ve found that you have to stuff those with so much cheese that the ratio between pepper and cheese just isn’t right. The cheese becomes too overwhelming.

What is Queso Fresco Cheese?

Queso Fresco is a Mexican cheese, meaning “fresh cheese”. It is traditionally made from raw cow milk or a combination of raw cow milk and raw goat milk. It is a creamy, soft, mild white cheese.

How to Make Grilled Peppers Stuffed with Cheese

Here comes the beauty of this grilled recipe…it’s so quick and easy! Cheese stuffed grilled peppers take less than 15 minutes to make everyone loves them. Here is how you do it…

1. Prep: Cut a “T” in each pepper but slicing across the top of each pepper horizontally (be sure to not cut all the way through) and then slicing vertically down the pepper from the center of the horizonal line down to the end of the pepper. Carefully pull open the two flaps and remove the seeds.
2. Stuff: Fill each pepper with the queso fresco then coat each pepper with olive oil and season all over with salt and pepper.
3. Grill: Preheat the grill to medium-high heat then add the peppers. Close the lid of the grill for 2-4 minutes or until grill marks appear and the cheese is melted. Serve them while they’re hot!
   • NOTE: If you don’t have a grill, this recipe can easily be done on the stove top using a grill pan. You could also make them in the oven by slightly charring the unstuffed peppers on all sides using the broil setting, then stuffing the peppers and putting them back in the oven to bake and melt the cheese. Just keep a close eye on them so they don’t burn.

The complete recipe can be found at the end of the post in the recipe card. You can print or save the recipe there as well.

note: If you are looking for a more traditional stuffed peppers recipe where you use rice, ground beef, tomatoes, onions, etc. to fill the peppers, check out our Italian Stuffed Peppers recipe!

Substitutions and Variations

Peppers: I already mentioned this above but the best substitutes for yellow chile peppers are mini sweet bell peppers or poblano peppers. Poblano peppers will have a bit of heat.

Queso Fresco: If you aren’t a queso fresco fan, Oaxaca cheese, monterey jack cheese or even feta would all be good substitutes. You could also combine queso fresco or feta with some cream cheese to make a creamy stuffing. Mozzarella cheese is also a good option.

Add Protein: If you want to make the grilled peppers a little more hearty, adding some cooked ground sausage to the cheesy filling would be so tasty! You could also add chopped up bacon bits to the filling.

Add Different Seasonings: You could also add different seasonings or flavors to the filling like roasted garlic, lemon, herb blends, etc.

Are Yellow Chile Peppers Spicy?

No, they aren’t spicy at all. For most peppers, the heat is found in the seeds and in the ribbing inside the peppers. If you remove the seeds and ribbing, then they shouldn’t be spicy at all. Remember, I’m a wimp when it comes to spicy food!

What to Serve with Stuffed Peppers on the Grill

Whether you are serving these as a side dish or an appetizer, let me give you a few ideas of what to serve them with. We almost always make these in the summertime, so they usually go with other summer grilled recipes:

• Grilled Flank Steak
• Honey Lemon Basil Grilled Chicken
• Grilled Salmon
• Mexican Grilled Chicken with Mango Salsa
• Huli Huli Grilled Chicken

Storing and Reheating

Leftovers should be stored in an airtight container in the fridge. They will keep for up to 5 days.

To reheat, place the peppers on a baking sheet in the oven at 325 degrees F until heated through.

Get ready for grilling season with delicious cheese stuffed grilled peppers. They are perfect for any BBQ or summer meal!

More Delicious Appetizers:

• The Best Cheese Ball
• Smoked Chicken Wings
• Creamy Artichoke Dip
• Cheesy Caprese Pesto Tarts
• Chorizo Dip Queso Fundido
• Cheesy Fondue

Watch How These Stuffed Peppers are Made…

This easy BLT pasta salad recipe is unique with it’s creamy basil dressing and fun shaped pasta. Load it up with salty, crispy bacon, juicy tomatoes and don’t forget the smokey cheddar cheese! BBQ side dishes are jealous when our best pasta salad shows up!

STOP cooking your pasta al dente for pasta salads! This might go against everything you’ve ever heard, but pasta that is slightly overcooked will hold the flavor of the dressing better making a more flavorful pasta salad.

BLTs are Claire’s obsession and she’s always encouraging me to make it into another recipe, so here we are with another pasta salad recipe. We like this served at room temp or slightly warm though cold works as well, but tbh an accidental warm pasta was used once and we’ve really never gone back as it turned out the best.

We also used to make a mayo-based dressing for this pasta salad, but we tried it with this healthier basil dressing and we’ve only used it since. So that’s the dressing we are including in the recipe with a shortcut for using a store-bought ranch if you’re short on time.

If you aren’t familiar with a BLT sandwich, BLT stands for bacon, lettuce and tomato. For a sandwich, we layer those between two pieces of toast that have been slathered with mayo and then devour. We are keeping those same delicious flavors in this tasty pasta salad and adding a fabulous basil dressing, pasta, smoky cheese and creamy avocado.

Ingredients for BLT Pasta Salad

You’ll need a few ingredients for making the homemade dressing, but the pasta salad itself is only needs 6 simple ingredients. Here is everything you will need:

For the Dressing

• Plain Greek Yogurt: lightens up the dressing a little while adding good protein
• Mayonnaise: adds creaminess and tang to the dressing
• Buttermilk: added to thin out the dressing a little while keep the tangy flavor
• Fresh Herbs: Basil, Parsley, Dill and Chives
• Worcestershire: adds depth of flavor
• Seasonings: Garlic Powder, Onion Powder, Kosher Salt and Black Pepper

For the Salad

• Radiatore or Cavatappi Pasta
• Smoked Cheddar Cheese: sharp cheddar cheese
• Romaine Lettuce: chopped into bite-sized pieces
• Cherry Tomatoes: halved
• Bacon: cooked ahead of time and chopped
• Avocado: adds creaminess and healthy fats

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

How to Make Easy BLT Pasta Salad

You’ll have a few different things going on to make all the components of this pasta salad, but it’s still so simple. I like to make the basil dressing first and then get the pasta cooking. While the pasta is boiling, I chop the veggies, bacon and cheese. Here are the steps:

1. Make the Dressing: Combine all the ingredients for the dressing in a blender and blend until smooth. Salt and pepper to taste.
   • NOTE: If you’re taking the store-bought ranch shortcut, put the ranch with all the herbs and Worcestershire into a blender and blend until smooth.
2. Cook the Pasta: Bring a large pot of water to a boil and salt the water heavily. Add the pasta to the boiling water and cook PAST al dente (see section below). Drain the pasta and set it aside. We don’t want it cool though so don’t put it in the fridge.
   • NOTE: Do not rinse the pasta! We actually want the starch to remain on the pasta. It helps the dressing cling to the noodles better.
3. Toss the Salad: Add the pasta and cubes of cheese to a large serving bowl and toss with the dressing. Right before serving, add the lettuce, tomatoes, bacon and avocado.
4. Serve: The pasta salad can be served warm, room temperature or cold.

Check out the following pictures to see the steps for this recipe. Keep scrolling to the end of the post for all the instructions in full detail.

Overcook the Pasta? Really!?

If you’ve ever made our macaroni pasta salad, you’ll know that I say to overcook your pasta a little. I’ve gotten so much push back on that! It’s totally counterintuitive but trust me (and The Kitchn and America’s Test Kitchen)! If you overcook the pasta slightly past al dente, when you add the dressing, the pasta won’t soak up all the dressing and suck all the flavor out of the dish.

What Kind of Pasta is Best for Pasta Salad?

For pasta salads, you want a pasta that is bite-sized and a fun shape with lots of nooks and crannies to grab onto the dressing. You also want to use dried pasta and not fresh pasta. For this recipe, we love radiatore or cavatappi.

Variations

Like most pasta salad recipes, this one is so versatile. I’d recommend keeping the bacon, lettuce and tomatoes to stay true to the BLT, but you can add other ingredients or swap/omit things. Here are some ideas:

Additions: chopped red onions, grilled corn, croutons or hard boiled eggs

Substitutions: Use sharp cheddar cheese instead of smoked or swap for parmesan cheese.

Omit: Skip the avocado if desired, but then we probably can’t be friends!

What to Serve with BLT Pasta Salad

Fire up the grill or Traeger and let’s have a summer shindig! 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
• Grilled Flank Steak
• Traeger Smoked Chicken Breasts
• Smash Burgers

Storage Tips

Store leftovers in an airtight container in the fridge. They will keep for up to 1-2 days but the lettuce and bacon will get soggy the longer it sits. It is best stored separately if you haven’t combined everything yet.

Put a twist on the classic BLT sandwich with this delicious pasta salad recipe! Loaded with bacon, lettuce, tomatoes, and a creamy dressing, BLT Pasta Salad is the perfect dish for any summer gathering, potluck or grill out.

More Salads Perfect for Summer:

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

How to Make BLT Pasta Salad