Italian Pasta Salad
A fresh, colorful pasta salad loaded with veggies, meats, and cheese. Tossed in a bold homemade dressing that brings everything together. Perfect for BBQs, beach days, or feeding a crowd.
A fresh, colorful Italian pasta salad loaded with veggies, meats, and cheese. Tossed in a bold homemade dressing that brings everything together. Perfect for BBQs, beach days, or feeding a crowd.
Table of Contents
Ingredients
Pasta & Mix-Ins
3 cups tricolor rotini pasta
½ small red onion, diced
½ green bell pepper, diced
½ red bell pepper, diced
½ orange bell pepper, diced
½ yellow bell pepper, diced
½ cup black olives
Bunch of fresh parsley, finely minced
1 cup diced mozzarella cheese (or mozzarella pearls)
1 cup grape tomatoes, halved
Pepperoni, sliced
Hard salami, diced
Dressing
½ cup extra virgin olive oil
½ cup apple cider vinegar (or red wine vinegar)
2 tbsp Italian seasoning
1 tbsp salt
2 garlic cloves, grated
1 tsp black pepper
1 tbsp Dijon mustard
1 tbsp honey
1 tsp red pepper flakes
Step-by-Step Instructions
Cook the pasta
Bring a large pot of water to a boil.
Add 1 tablespoon of salt.
Add tricolor rotini and cook for 10 minutes.
Drain and set aside to cool.
Prep the mix-ins
Dice red onion and all bell peppers.
Slice olives.
Finely mince parsley.
Dice mozzarella, hard salami, and pepperoni.
Halve grape tomatoes.Make the dressing
In a bowl, combine olive oil, vinegar, Italian seasoning, salt, grated garlic, black pepper, Dijon mustard, honey, and red pepper flakes.
Whisk until fully combined.Assemble the salad
In a large bowl, combine cooled pasta with all vegetables, meats, cheese, and parsley.
Pour dressing over the salad.
Toss thoroughly to coat.Serve
Serve immediately or keep refrigerated.
Notes from My Kitchen
Letting the pasta cool prevents the dressing from soaking in too fast.
This gets even better after chilling.
Perfect for BBQs, beach days, and family parties.
Italian Pasta Salad
Ingredients
Instructions
Grilled Chicken Pasta Salad
This grilled chicken pasta salad is one of those dishes that works for everything, from weeknight dinners to beach days and cookouts. It’s fresh, filling, and packed with flavor, with just enough crunch and creaminess in every bite.
This grilled chicken pasta salad is one of those dishes that works for everything, from weeknight dinners to beach days and cookouts. It’s fresh, filling, and packed with flavor, with just enough crunch and creaminess in every bite.
Table of Contents
Ingredients
For the Salad
1 box pasta (multicolor or any pasta)
1 tbsp salt (for boiling water)
2 cups fresh broccoli
1 lb chicken tenderloins (or sliced chicken breast)
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
1 tbsp Italian seasoning
1 tbsp avocado oil
1 cup grape tomatoes
1 cup mozzarella pearls
For the Dressing
½ cup extra virgin olive oil
½ cup red wine vinegar
1 tbsp Italian seasoning
½ tbsp salt
Dash of black pepper
1 tbsp mustard
1 tbsp honey
Step-by-Step Instructions
1. Cook the pasta & steam broccoli
Bring a pot of water to a boil and add salt. Add the pasta. Place a strainer over the pot and add the fresh broccoli so it steams while the pasta cooks. Cook for 11 minutes. Remove the broccoli and set it aside. Drain the pasta.
2. Season & cook the chicken
In a bowl, combine chicken with garlic powder, onion powder, black pepper, Italian seasoning, and avocado oil. Toss to coat. Pan grill on medium-high heat for 5 minutes per side. Dice the cooked chicken.
3. Assemble the salad
In the same pot, combine the drained pasta, diced chicken, steamed broccoli, grape tomatoes, and mozzarella pearls.
4. Make the dressing
In a bowl, whisk together olive oil, red wine vinegar, Italian seasoning, salt, black pepper, mustard, and honey.
5. Toss & serve
Pour the dressing over the salad and toss well. Serve cold, warm, or at room temperature.
Notes from My Kitchen
Steaming the broccoli over the pasta saves time and dishes.
Mozzarella pearls make it feel a little fancy without extra work.
This travels beautifully — perfect for beach days and picnics.
Grilled Chicken Pasta Salad
Ingredients
Instructions
Arroz con Maíz
This is one of those simple Dominican sides that always shows up and always delivers. The rice cooks up fluffy, full of color, and lightly sweet from the corn, making it the perfect partner for any guisado or grilled meat.
This arroz con maíz is one of those simple Dominican sides that always shows up and always delivers. The rice cooks up fluffy, full of color, and lightly sweet from the corn, making it the perfect partner for any guisado or grilled meat.
Table of Contents
Ingredients
2 tbsp achiote oil
½ yellow onion, diced
1 tsp garlic paste
1 tsp sofrito
1 chicken bouillon cube
1 can corn, drained
2 cups long grain rice, washed
2½ cups water
Optional
1 sazon packet if using regular oil instead of achiote oil
Step-by-Step Instructions
Build the base
In a pot over medium-high heat, add achiote oil. Add onion, garlic paste, sofrito, and bouillon cube. Cook until fragrant.
Add corn and rice
Stir in corn. Add rice and mix until coated and lightly colored. If using regular oil, add sazon for color.
Add liquid
Pour in water. Cover and cook for 8 to 10 minutes until liquid absorbs.
Steam the rice
Lower heat to low. Form a mound in the center. Cover and cook for 25 minutes.
Finish
Fluff and serve warm.
Notes from My Kitchen
The rice mound helps prevent burning and keeps everything cooking evenly.
Achiote oil gives that classic Dominican color and subtle flavor.
The corn adds a light sweetness that balances the dish.
This goes with everything, especially saucy meats.
Arroz con Maíz
Ingredients
Instructions
Tomato Salad
This is that fresh, bright side that balances out any heavy plate. Juicy tomatoes, sharp onion, and that lemony dressing bring everything together in the simplest way.
This tomato salad is that fresh, bright side that balances out any heavy plate. Juicy tomatoes, sharp onion, and that lemony dressing bring everything together in the simplest way.
Table of Contents
Ingredients
2 cups little tomatoes
½ red onion
3 small garlic cloves, grated
Scallions, sliced
2 tbsp olive oil
1 tbsp salt
1 lemon, zest and juice
Step-by-Step Instructions
Prep the tomatoes
Slice tomatoes in half and place in a bowl.
Add onion and garlic
Slice onion thinly and add. Grate garlic over the top.
Add scallions
Slice and add to the bowl.
Season
Drizzle olive oil and add salt. Zest the lemon and squeeze in the juice.
Toss and serve
Mix well and serve immediately.
Notes from My Kitchen
The better the tomatoes, the better this tastes.
Grating the garlic helps it blend into the dressing.
This cuts through heavier dishes perfectly.
Keep it simple and let the ingredients shine.
Tomato Salad
Ingredients
Instructions
Moro de Guandules con Bacon
This is that arroz con sabor that steals the whole plate. The bacon brings a smoky richness and the rice soaks up every bit of flavor, making this one of those dishes nobody serves quietly.
This is that arroz con sabor that steals the whole plate. The bacon brings a smoky richness and the rice soaks up every bit of flavor, making this one of those dishes nobody serves quietly.
Table of Contents
Ingredients
1 pack thick-cut bacon
3 cloves garlic, smashed
1 bell pepper, diced
1 small red onion, diced
3 tbsp sofrito
2 chicken bouillon cubes
1 ham flavor concentrate packet, optional
2 cans guandules, rinsed
4 cups long grain rice, washed
4 cups water
Fresh cilantro
Step-by-Step Instructions
Cook the bacon
Pat bacon dry and slice into pieces. Cook in a pot over medium-high heat until crispy. Remove and set aside, leaving grease in the pot.
Build the base
In the same pot, cook garlic, onion, and bell pepper. Add sofrito, bouillon cubes, and ham concentrate if using. Stir well.
Add peas and rice
Add guandules and mix. Stir in rice.
Add bacon and water
Return bacon to the pot. Add water, cover, and cook for 8 to 10 minutes until liquid absorbs.
Steam the rice
Lower the heat to low. Form a mound in the center. Add cilantro on the rice mound. Cover and cook for 25 minutes.
Serve
Fluff and serve warm.
Notes from My Kitchen
Bacon takes this to another level, don’t rush that step.
The ham concentrate adds depth but it’s optional.
That rice mound helps everything cook evenly.
This will outshine whatever you serve it with.
Moro de Guandules con Bacon
Ingredients
Instructions
Easy Rice with Vegetables
This is that simple, everyday rice that always comes through when you need something quick, filling, and flavorful. It’s affordable, easy to make, and pairs with just about anything on your table.
This is that simple, everyday rice with vegetables that always comes through when you need something quick, filling, and flavorful. It’s affordable, easy to make, and pairs with just about anything on your table.
Table of Contents
Ingredients
2 tbsp oil
2 tbsp sofrito
2 chicken bouillon cubes
1 orange seasoning packet
1 can mixed vegetables, drained
2 cups long grain rice
2½ cups water
Step-by-Step Instructions
Build the base
Heat oil in a pot over medium heat. Add sofrito, bouillon cubes, and seasoning packet. Stir to combine.
Add vegetables and rice
Add mixed vegetables and stir. Add rice and mix to coat
Add water and cook
Pour in water. Cover and cook on medium-high for 7 to 10 minutes until liquid absorbs.
Steam the rice
Lower heat to low. Form a mound in the center. Cover and cook for 25 minutes.
Serve
Fluff and serve warm.
Notes from My Kitchen
Coating the rice first builds flavor from the start.
That rice mound helps everything cook evenly.
This is a go-to side that works with anything.
Perfect for busy nights when you need something quick.
Easy Rice with Vegetables
Ingredients
Instructions
Broccoli-Cheddar Mash
Creamy, cheesy mashed potatoes with a little green moment, the picky, vegetable-eaters will love this. This is comfort food with a twist that feels a little extra without extra work. Perfect next to anything roasted or saucy.
Creamy, cheesy mashed potatoes with a little green moment, broccoli. The picky, vegetable-eaters will love this. This is comfort food with a twist that feels a little extra without extra work. Perfect next to anything roasted or saucy.
Table of Contents
Ingredients
3 lbs yellow potatoes, peeled and diced
1½ cups heavy cream
2 tbsp butter
2 tsp salt
1 tbsp garlic powder
1 cup sharp cheddar cheese
1 cup cooked, chopped broccoli
Extra cheddar for topping (optional)
Step-by-Step Instructions
Boil the potatoes
Bring a pot of water to a boil. Add the peeled and diced potatoes. Boil for 25 minutes.
Drain & heat
Drain the potatoes and return the pot to the stove over low heat.
Whip the mash
Add heavy cream and butter. Using a hand mixer on medium speed, whip until you reach your desired consistency.
Season & add mix-ins
Add salt and garlic powder. Stir in sharp cheddar cheese and cooked, chopped broccoli.
Finish
Blend on the lowest setting just until everything is combined. Sprinkle a little extra cheese on top if desired.
Serve
Serve warm and enjoy.
Notes from My Kitchen
Returning the drained potatoes to low heat helps remove excess moisture.
Whipping on low at the end keeps the texture smooth.
This pairs perfectly with roasted meats or chicken dishes.
Broccoli-Cheddar Mash
Ingredients
Instructions
Dominican Potato Salad Two Ways
This is that classic Dominican potato salad you see at every holiday table. Creamy, tangy, and loaded with flavor, with the option to turn half pink for that traditional beet version. It’s nostalgic, simple, and always a must.
This is that classic Dominican potato salad you see at every holiday table. Creamy, tangy, and loaded with flavor, with the option to turn half pink for that traditional beet version. It’s nostalgic, simple, and always a must.
Table of Contents
Ingredients
8–10 medium russet potatoes, peeled
6 medium carrots (or 3 extra-large carrots)
6 eggs
1 red onion, diced
1 cup white vinegar
1 tbsp salt
1 cup mayonnaise
Additional salt, to taste
For the Pink Version
1 can diced or sliced beets, diced
3–4 tbsp beet juice
Step-by-Step Instructions
Step 1: Cook the Vegetables & Eggs
Peel potatoes and cut each into thirds.
Peel and dice carrots into small pieces.
In a pot of boiling water, add potatoes and carrots. Boil for 20 minutes.
Add 6 eggs to the same pot. Boil for an additional 13 minutes.
Drain and let everything cool for about 20 minutes.
Step 2: Prep Onions and Assemble
In a bowl, combine diced red onion, 1 tbsp salt, and 1 cup white vinegar.
Set aside to soak while everything cools.
Dice cooled potatoes, carrots, and eggs.
In a large bowl, combine potatoes, carrots, and eggs.
Drain the onions and add them to the bowl.
Add 3–4 tablespoons of the vinegar (not all).Add 1 cup mayonnaise. Mix well.
Taste and adjust salt if needed.
This is the traditional Dominican white potato salad. Reserve half if making the pink version.
Step 3: Make the Pink Version
Dice the beets.
Add diced beets and 4 tablespoons of beet juice to the reserved half of the salad, add more beet juice to reach your desired color.
Mix until evenly pink.
Notes from My Kitchen
Don’t overcook the potatoes — you want them tender but not mushy.
Only add a little vinegar back in — too much will overpower the mayo.
The pink version is a holiday classic
Dominican Potato Salad Two Ways
Ingredients
Instructions
Habichuelas Blancas Guisadas (Dominican White Stewed Beans)
A simple pot of habichuelas blancas that still brings full flavor. The auyama melts into the broth and gives it that natural thickness we love. This is everyday Dominican comfort, best served with white rice, and a saucy beef main.
A simple pot of habichuelas that still brings full flavor. The auyama melts into the broth and gives it that natural thickness we love. This is everyday Dominican comfort, best served with white rice, and a saucy beef main.
Table of Contents
Ingredients
2 tbsp oil
1 garlic clove, smashed
½ red onion
1 piece red bell pepper
1 piece green bell pepper (or cubanelle)
1 tbsp sofrito
½ chicken bouillon cube
2 recao (culantro) leaves
1 can small white beans, drained
2 pieces auyama (calabaza/kabocha squash)
2 cups water
Fresh cilantro
Step-by-Step Instructions
1. Build the base
In a pot over medium-high heat, add oil. Add smashed garlic, red onion, red bell pepper, and green pepper.
Cook until vegetables begin to brown.
2. Add seasoning
Stir in sofrito, half a chicken bouillon cube, and recao leaves.
3. Add beans & squash
Add drained white beans and combine with the seasoning.
Add auyama pieces and 2 cups of water.
4. Simmer
Cover and cook for 20 minutes.
5. Adjust & finish
Remove large vegetable pieces if desired
Add ½ cup of water if the broth is too thick. Lower heat to low.
Add fresh cilantro.
Cover and cook for 5 more minutes.
Serve warm with white rice.
Notes from My Kitchen
Half a bouillon cube keeps it balanced.
Auyama naturally thickens the broth.
These taste even better the next day
Habichuelas Blancas Guisadas
Ingredients
Instructions
Habichuelas Guisadas (Canned Beans)
This is the quick version of habichuelas that still tastes like you took your time. Built with sofrito, recao, and auyama for that classic Dominican flavor. Weeknight-friendly and always reliable.
This is the quick version of habichuelas that still tastes like you took your time. Built with sofrito, recao, and auyama for that classic Dominican flavor. Weeknight-friendly and always reliable.
Table of Contents
Ingredients
1 can pinto beans, drained and rinsed
2 tbsp oil
½ chicken bouillon cube
⅓ red onion, diced
⅓ bell pepper, diced
1 tbsp sofrito
3 recao (culantro) leaves
1 tbsp tomato paste
2 pieces auyama (calabaza/kabocha squash), cubed
2 cups water (approximately)
Fresh cilantro
Step-by-Step Instructions
1.Prep the Beans
Drain and rinse the canned pinto beans to remove excess salt.
2. Build the base
In a pot over medium-high heat, add oil. Add half of a chicken bouillon cube, red onion, and bell pepper.
Stir and sauté until slightly softened.
3. Add flavor
Stir in sofrito, add rinsed beans and mix.
4. Add liquid and vegetables
Pour in about 2 cups of water (the bean can holds about 1¾ cups — use that as your guide). Add tomato paste, recao leaves, auyama pieces, and fresh cilantro..
5. Simmer
Lower heat to medium. Cover and cook for 20 minutes.
5. Adjust & finish
Remove leafy herbs. Check liquid and salt levels.
If needed, add ½ cup water. Cover and cook for 3 more minutes.
Serve warm with white rice.
Notes from My Kitchen
Rinsing canned beans helps control salt.
Auyama naturally thickens the broth.
These taste even better the next day
Habichuelas Guisadas (Dominican Stewed Beans)
Ingredients
Instructions
Moro Rojo
A classic Dominican moro that brings rice and beans together in one pot. The seasoning and achiote oil give it that deep color and flavor we grew up on. This is a staple that belongs next to any main dish.
A classic Dominican moro rojo that brings rice and beans together in one pot. The seasoning and achiote oil give it that deep color and flavor we grew up on. This is a staple that belongs next to any main dish.
Table of Contents
Ingredients
¼ cup achiote oil
½ red onion, chopped
½ bell pepper, chopped
2 tbsp garlic paste
3 tbsp sofrito
2 cans kidney beans, drained
2 chicken bouillon cubes
Recao (culantro)
4 cups long grain rice, washed
4 cups water
Fresh cilantro
Step-by-Step Instructions
Build the base
In a pot over medium-high heat, warm the achiote oil. Add chopped red onion and bell pepper. Stir in garlic paste and sofrito and combine.
Add beans & seasoning
Add the drained kidney beans. Add the chicken bouillon cubes and recao. Break down the bouillon cubes and combine. Cook for about 3 minutes.
Add rice
Stir in the washed rice. Mix until the rice takes on a yellowish color from the oil and seasoning.
Add water & cook
Pour in 4 cups of water. Cover and cook for 8–10 minutes, until the rice absorbs the liquid.
Steam the rice
Lower the heat to low. Form a small rice “mountain” in the center to prevent sticking.
Add fresh cilantro on top. Cover and cook for 25 minutes.
Serve
Fluff and serve warm.
Notes from My Kitchen
Achiote oil gives that beautiful color (substitute for 1 sazon packet).
Recao adds depth and authenticity.
Forming the rice mound helps ensure even cooking.
