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Awesome Pasta Salad

by Chef
written by Chef

A colorful, flavorful pasta salad packed with fresh veggies, tangy dressing, and just the right balance of herbs. Perfect for potlucks, picnics, or a quick weeknight side.

Origin Awesome Pasta Salad

Pasta salads have Italian-American roots and have become a staple in American cookouts and casual gatherings. This version adds a fresh, vibrant twist with crisp vegetables and zesty dressing.

What I Love About This Recipe

The medley of textures and flavors — tender pasta, crunchy veggies, and a bright, herby dressing — makes this salad a favorite any time of year. Plus, it’s easy to customize with your favorite add-ins.

Also Read : Big Mac Crispy Rice

Awesome Pasta Salad
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Awesome Pasta Salad

Recipe by RecipeWikki
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

250

kcal

Ingredients

  • ⅓ cup olive oil

  • 3 tablespoons red wine vinegar

  • 1 tablespoon Dijon mustard

  • 1 garlic clove, minced

  • 1 teaspoon honey or sugar

  • Salt and pepper, to taste

  • 3 cups cooked pasta (rotini, penne, or farfalle)

  • 1 cup cherry tomatoes, halved

  • 1 cup cucumber, diced

  • ½ cup red bell pepper, diced

  • ¼ cup red onion, finely chopped

  • ½ cup black olives, sliced

  • 1 cup mozzarella balls or cubes (optional)

  • ¼ cup fresh basil, chopped

Directions

  • Cook pasta according to package instructions until al dente. Drain and rinse under cold water. Set aside.
  • In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, honey, salt, and pepper.
  • In a large bowl, combine pasta, cherry tomatoes, cucumber, bell pepper, red onion, olives, mozzarella, and basil.
  • Pour dressing over salad and toss gently to combine.
  • Chill for at least 30 minutes before serving to allow flavors to meld.

Notes

  • Add grilled chicken or salami for extra protein.
  • Substitute fresh herbs with dried Italian seasoning if fresh isn’t availabel
  • This salad keeps well in the fridge for up to 3 days.
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Recipes

World’s Best Potato Salad

by Chef
written by Chef

A classic, creamy, tangy potato salad loaded with flavor — perfect for barbecues, picnics, and family gatherings. This recipe balances tender potatoes with a zesty dressing and crunchy veggies.

Origin World’s Best Potato Salad

Potato salad is a beloved dish in many cultures, especially popular in American cookouts. This version takes inspiration from traditional recipes, elevated with fresh herbs and a flavorful dressing.

What I Love About This Recipe

The creamy yet tangy dressing pairs perfectly with tender potatoes and crisp celery. It’s easy to make ahead and gets better as the flavors meld.

Alos Read : Hot Muffuletta Dip

World’s Best Potato Salad
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World’s Best Potato Salad

Recipe by RecipeWikki
Servings

4

servings
Prep time

20

minutes
Cooking time

30

minutes
Calories

250

kcal

Ingredients

  • 3 pounds Yukon Gold or red potatoes, peeled and cut into chunks

  • 1 cup mayonnaise

  • 2 tablespoons Dijon mustard

  • 2 tablespoons apple cider vinegar

  • 1 teaspoon sugar

  • Salt and freshly ground black pepper, to taste

  • 3 celery stalks, finely chopped

  • 1 small red onion, finely chopped

  • 3 hard-boiled eggs, chopped (optional)

  • 2 tablespoons fresh dill or parsley, chopped

Directions

  • Place potatoes in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook until potatoes are tender but firm, about 10–12 minutes. Drain and cool slightly.
  • In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and pepper.
  • Add the warm potatoes, celery, red onion, and chopped eggs (if using) to the dressing. Gently toss to coat.
  • Sprinkle fresh dill or parsley and mix lightly.
  • Chill in the refrigerator for at least 1 hour before serving to allow flavors to develop

Notes

  • Use waxy potatoes like Yukon Gold or red potatoes for best texture.
  • Adjust the amount of mustard and vinegar for your preferred tanginess.
  • Add crispy bacon bits for extra flavor.
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Recipes

Caesar Potato Casserole

by Chef
written by Chef

A creamy, cheesy, and flavorful twist on a classic potato bake, Caesar Potato Casserole combines the bold, tangy flavors of Caesar dressing with tender potatoes and a crispy golden topping. It’s the perfect side dish for any gathering or family dinner.

Origin of Caesar Potato Casserole

Inspired by the famous Caesar salad, which was first created by Italian-American chef Caesar Cardini in the 1920s, this dish takes the signature garlicky, cheesy, and tangy flavors of Caesar dressing and pairs them with comforting, baked potatoes. The result? A rich and indulgent casserole that’s sure to be a crowd-pleaser.

What I Love About This Recipe

I love how this dish brings the zesty, umami-rich taste of Caesar dressing into a warm, cheesy, and crispy potato casserole. The golden-baked top and creamy center make every bite irresistible. Plus, it’s easy to prepare and pairs well with roasted meats, grilled vegetables, or even as a standalone comfort meal.

Also Read : The Ultimate Pool Sandwich

Caesar Potato Casserole
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Caesar Potato Casserole

Recipe by RecipeWikkiCourse: Recipes
Servings

4

servings
Prep time

25

minutes
Cooking time

1

hour 
Calories

250

kcal

Ingredients

  • 4 large russet potatoes, peeled and thinly sliced

  • 1 cup Caesar dressing (store-bought or homemade)

  • ½ cup sour cream

  • 1 cup shredded Parmesan cheese

  • 1 cup mozzarella cheese, shredded

  • 2 cloves garlic, minced

  • ½ tsp black pepper

  • ½ tsp salt (adjust based on Caesar dressing’s saltiness)

  • ½ tsp paprika (optional, for color)

  • ½ cup panko breadcrumbs (for a crispy topping)

  • 2 tbsp butter, melted

  • 2 tbsp fresh parsley, chopped (for garnish)

Directions

  • Preheat your oven to 375°F (190°C).
  • Peel and thinly slice the potatoes into even rounds. Set aside.
  • In a large mixing bowl, combine Caesar dressing, sour cream, Parmesan cheese, minced garlic, black pepper, salt, and paprika.
  • Stir until well mixed.
  • In a greased baking dish, layer half of the sliced potatoes.
  • Spread half of the Caesar mixture over the potatoes.
  • Sprinkle with half of the shredded mozzarella.
  • Repeat with another layer of potatoes, Caesar mixture, and mozzarella.
  • In a small bowl, mix the panko breadcrumbs with melted butter.
  • Sprinkle the mixture evenly over the top of the casserole.
  • Cover with foil and bake for 40 minutes.
  • Remove the foil and bake for another 15-20 minutes, until the top is golden brown and crispy.
  • Let the casserole rest for 5-10 minutes before serving.
  • Sprinkle with fresh parsley for a pop of color and freshness.

Notes

  • Cheese Variations: Swap mozzarella for cheddar or Gruyère for a sharper flavor.
  • Make-Ahead Tip: Assemble the casserole a day in advance, store it in the fridge, and bake when needed.
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