You really can’t go wrong with a classic chicken salad recipe, but the flavors in this version are next level! I love to make this at the beginning of the week and have it for lunch and quick dinners during the summertime. It’s refreshing and filling, too.

Sassy Scotty Chicken Salad

If you haven’t had the pleasure of visiting a Chicken Salad Chick restaurant, you are missing out! It’s a casual little spot that serves up delicious variations of pimento cheese, chicken salad, and a few other delicious side dishes (grape salad is my favorite!).

It’s a great place to grab a few items to go or have a quick bite to eat with a friend. The flavors are named with quirky little titles, like this Sassy Scotty recipe, made with bacon, cheddar, and ranch flavors. It’s probably my favorite flavor they offer.

Other flavors include Classic Carol, which is your typical chicken salad recipe. Fancy Nancy incorporates fruits and nuts. Buffalo Barclay is the buffalo version. The list goes on!

Knowing how to make a great chicken salad is part of Southern tradition. It’s also the perfect dish to take to a potluck or to make for quick sandwiches by the pool. I even like to snack on this with crackers, too! 

Why I Love This Recipe

• Simplicity: With only a few basic ingredients, including cooked shredded chicken, cheddar cheese, bacon crumbles, and ranch dressing, this recipe is simple but packed with flavor.
• Budget-Friendly: Utilizing basic pantry staples and affordable ingredients, this recipe proves that delicious meals don’t have to break the bank.
• Texture & Flavor: The combination of tender chicken, sharp cheddar cheese, crispy bacon, and creamy ranch dressing creates a savory blend of textures and flavors that make this chicken salad crave-able!
• Quick Preparation: With straightforward steps and no-fuss techniques, you can whip up this salad in no time, making it a convenient option.
• Versatile: Serve a scoop of chicken salad as a dip with crackers, on a croissant, or on a bed of fresh greens for a light and satisfying lunch or dinner.

Ingredient Notes and Substitutions

• Cooked Shredded Chicken: I use a store bought rotisserie chicken for convenience, but you can also use poached chicken breasts, chicken tenderloins, or canned chicken. 
• Cheddar Cheese: Adds a sharp, tangy flavor and creamy texture. I prefer to shred my own cheese, but pre shredded cheese will work just fine.
• Bacon Crumbles: Feel free to swap bacon bits for strips of bacon. Just make sure you get the real bacon bits and not artificial products.
• Ranch Dressing and Mayonnaise: For the mayo haters, there’s zero mayonnaise flavor in this chicken salad recipe. The mayo and ranch packet make a delicious binder for the rest of the ingredients and add additional flavor. I will say that Duke’s Mayonnaise is a favorite!

How to Make Sassy Scotty Chicken Salad

Step 1: Prep the Chicken and Bacon

To start, shred the chicken into bite-sized pieces, and chop the bacon slices. As mentioned above, you can also use a store-bought rotisserie chicken and pre-made bacon bits as shortcuts.

Alternatively, you can also poach your own chicken. It’s a super easy process and only takes a few minutes!

Step 2: Assemble the Salad

To make the dressing, stir together the mayonnaise, ranch dressing, garlic powder, onion powder, salt, and pepper in a large mixing bowl.

Next, add the shredded chicken, celery, green onion, cheddar cheese, and bacon to the same bowl and stir to combine.

Chill in the refrigerator until you are ready to serve! To enjoy this just like the Chicken Salad Chick restaurant, serve on a croissant.

Tips

• Reserve some bacon crumbles and green onion for garnish.
• For a spicy kick, sprinkle crushed red pepper flakes into the salad mixture.
• Experiment with different cheese varieties such as pepper jack or Swiss for unique flavor combinations.

What to Serve with Chicken Salad

Pair this Sassy Scotty Chicken Salad with freshly baked croissants or toasted whole grain bread for a satisfying meal. For a lighter option, serve on a bed of lettuce drizzled with balsamic vinaigrette for a refreshing contrast.

Here are a few ideas for side dishes:

• Potato Salad
• Egg Salad – have a salad duo for lunch!
• ​Potato Chips
• A cup of vegetable soup
• Broccoli Salad
• Grape Salad

Frequently Asked Questions

Storing Tips

Store chicken salad in an airtight container in the refrigerator. Consume within 3 days for optimal freshness. Freezing is not recommended as it may compromise the texture of the salad.

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Sassy Scotty Chicken Salad Chick Copycat Recipe

If you love the Sassy Scotty Chicken Salad from Chicken Salad Chick, I’ve got the perfect copycat recipe for you! This recipe is made with bacon bits, rotisserie chicken, cheddar cheese, and ranch dressing and comes together for an absolutely addicting chicken salad! It’s super easy to make, affordable, and delicious. It's not your average chicken salad recipe!

Course lunch

Cuisine American, Southern

Keyword chicken salad, easy recipes, lunch, meal prep, summer, summer recipes

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6

Calories 448kcal

Author Anna Kate

Ingredients

• 2 cups shredded chicken breasts or rotisserie chicken
• ¼ cup celery finely chopped, about 2 large ribs
• ¾ cup mayonnaise
• 3 tablespoons ranch dressing use your favorite bottled ranch
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and pepper to taste
• 3 tablespoons green onion finely chopped (about 2 green onions)
• 1 cup crumbled bacon about 6-8 slices
• 1 cup shredded sharp cheddar cheese freshly shredded

Instructions

• Shred the cooked chicken breasts or rotisserie chicken. If you are preparing the chicken fresh, set aside to cool.
• Chop 6-8 pieces of bacon and add to a skillet over medium-high heat. Cook until all the crumbles are crispy and brown, about 8-10 minutes.
• To a large bowl, add the mayonnaise, ranch, garlic powder, onion powder, salt, and pepper. Mix well.
• Add the cooled chicken, chopped celery, green onion, bacon, and cheese to the bowl of the mayonnaise mixture. Stir until well-combined.
• Chill in the refrigerator until ready to serve.
• Serve on a croissant, bed of greens, or sandwich bread!

Nutrition

Calories: 448kcal | Carbohydrates: 2g | Protein: 25g | Fat: 38g | Saturated Fat: 11g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 94mg | Sodium: 973mg | Potassium: 156mg | Fiber: 0.2g | Sugar: 1g | Calcium: 148mg | Iron: 1mg

The post Sassy Scotty Chicken Salad Chick Copycat Recipe appeared first on Southern Cravings.

Much like my crab cakes, I use real over imitation crab meat in this recipe to avoid artificial flavors and other synthetic ingredients. Trust me, it tastes way better too! Plus, no cooking is required for this crab salad, meaning minimal fuss and more enjoyment for you!

Why I Love This Recipe

When summer rolls around, I make this crab salad recipe on repeat! Nothing can beat the sweet, succulent flavors of jumbo lump crab meat, especially combined with a rich, creamy sauce and traditional seafood seasonings like Old Bay.

The preparation is also as straightforward as it gets! Everything comes together in a matter of minutes, then all that’s left is to let it chill in the fridge to meld the flavors. Whether you’re hosting a backyard barbecue, going to a potluck, or just want a nutritious, high-protein lunch, this salad fits the bill!

Ingredient Notes

This crab salad recipe combines fresh, flavorful ingredients for the quintessential summer dish. Here’s a closer look:

• Jumbo lump crab meat: You can use fresh or frozen lump crab meat for this salad. You can even make your own baked crab legs and use this meat.
• Veggies: I use red onion and celery to add a savory crunch that complements the crab meat and gives the salad a nice bite and depth of flavor.
• Mayonnaise & sour cream: Provide a creamy and slightly tangy base for the salad. Use full-fat sour cream and mayonnaise for the best results.
• Lemon juice: A classic seafood pairing! Lemon brightens up the salad and enhances the natural sweetness of the crab. Use freshly squeezed lemon juice.
• Seasonings: I use Old Bay and celery salt to give the salad a warm, slightly spicy, and authentically coastal flavor. You can use store-bought or homemade seasonings.

Substitutions

• Crab meat: If fresh crab meat is unavailable or out of your budget, canned lump crab meat makes a convenient alternative. Drain it thoroughly before use.
• Veggies: Instead of red onion and celery, try shallots, cucumbers, or bell peppers.
• Sauce: For a lighter version, use Greek yogurt to replace mayonnaise and sour cream.
• Lemon juice: If you’re out of fresh lemons, use an equal amount of lime juice or a ½ teaspoon of white wine vinegar.
• Old Bay seasoning: If you don’t have any Old Bay, use paprika, cayenne, and ground mustard. Start with 1 teaspoon of paprika, then add a pinch of cayenne and ground mustard, adjusting both to taste.

How to Make

Learn how easy it is to make this crab salad with my step-by-step instructions below.

Preparation

Place the crab meat on a paper towel to remove excess moisture. Gently press the crab meat with the paper towel, being careful not to break up the lumps. Finely chop the red onion and celery into small, consistent pieces.

Assembly

Step 1
Combine the mayonnaise, sour cream, lemon juice, Old Bay seasoning, black pepper, and celery salt in a bowl. Whisk the sauce until it’s smooth and the seasonings are incorporated.

Step 2
Add the onion and celery to the dressing mixture. Stir to evenly distribute and coat the vegetables.

Step 3
Pour the dressing over the crab meat in a mixing bowl. Gently combine the ingredients. Use a folding motion rather than stirring to maintain the “lumps” of crab meat.

Step 4
Refrigerate the salad overnight to allow the flavors to marry. Cover the bowl with plastic wrap before refrigerating it to keep the salad fresh.

Step 5
Before serving, garnish your crab salad with fresh parsley and a sprinkle of additional Old Bay seasoning for a pop of color.

Expert Tip

Even though store-bought crab salad from the deli is most often made with imitation crab, I can’t stress how much better fresh lump crab meat is in both flavor and texture.

The way you combine the crab meat with the dressing is just as critical here! Gently fold the meat into the dressing, rather than stirring vigorously, to preserve the lumps of crab. This step gives the salad a more satisfying creamy yet chunky texture.

Serving Suggestions

Crab salad is the perfect dish to bring to summer celebrations like 4th of July. For a complete spread, pair it with other summery options like Caprese salad, Southern pear salad, and zesty Italian pasta salad.

You can serve it on top of a bed of mixed greens drizzled with a light vinaigrette or tuck it inside a hoagie for a comforting meal. The creamy, rich flavors of this crab salad also complement crispy crostini or crackers, making it perfect for brunch or as an appetizer at your next gathering.

Cooking Tips

• Quality of crab meat: For the best flavor and texture, always choose high-quality, fresh or pasteurized lump crab meat. Imitation crab will not provide the same results.
• Chilling time: I highly suggest chilling the crab salad in the refrigerator for at least a few hours or overnight to let the flavors meld together for a more cohesive taste.
• Serving temperature: Remove the salad from the fridge and let it sit at room temperature for 10-15 minutes before serving to make the flavors more pronounced and enjoyable.

Frequently Asked Questions

How do I prevent my crab salad from becoming watery?

Ensure that the crab meat is thoroughly drained of any liquid and that the vegetables you use are not overly watery. If you are adding watery ingredients, mix them in just before serving.

What can I do if my crab salad tastes bland?

Adjust the seasoning with additional Old Bay, a bit more lemon juice for acidity, or salt and pepper. Tasting and adjusting the seasoning after the salad has chilled for a few hours can also help, as flavors meld and become more pronounced.

How can I ensure my crab salad is safe to eat during outdoor events?

Keep crab salad chilled until serving time by placing the serving dish over a bowl of ice, and don’t leave it out for more than 2 hours (1 hour if the temperature is above 90 degrees Fahrenheit).

Storing & Reheating

Crab salad is best enjoyed fresh but can be kept in the refrigerator for later.

Fridge

Crab salad can be stored in the fridge for up to 3-4 days. Use an airtight container to keep it fresh and prevent it from absorbing other odors.

Freezer

I don’t recommend freezing crab salad due to the mayonnaise and sour cream, which do not freeze well and can cause the salad to become watery and separated once thawed.

More Seafood Recipes

• Crab Rangoon
• Air Fryer Salmon Bites
• Pan Seared Sea Scallops
• How to Cook Frozen Crab Legs

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Easy Crab Salad (Made with Real Crab)

This easy-to-make crab salad is perfect for any occasion, especially summer get-togethers! Made with lump crab meat, fresh veggies, creamy sauce, and classic seafood seasonings, it’s packed with authentic flavors in every bite. It’s delicious on a hoagie roll, as a dip with crackers, or served on top of salad greens.

Course Appetizer

Cuisine American

Keyword dip recipe, salad, Seafood

Prep Time 20 minutes minutes

Resting Time 8 hours hours

Servings 8

Calories 177kcal

Author Anna Kate

Ingredients

• 16 ounces lump crab meat not imitation crab
• ⅓ cup red onion chopped (½ small onion)
• ½ cup celery chopped (1 stalk)
• ½ cup mayonnaise
• ½ cup sour cream
• 1 tablespoon lemon juice
• 1 ½ tsp Old Bay seasoning
• ½ tsp black pepper
• ½ tsp celery salt
• fresh parsley for garnish optional

Instructions

• Drain liquid from crab meat and place in a medium sized bowl.
• In a separate bowl, make the dressing. Combine mayo, sour cream, lemon juice, Old Bay, pepper and celery salt in a small bowl. Whisk to combine.
• Stir in onion and celery.
• Pour dressing mixture over crab meat and gently stir. You don’t want to stir the crab meat too much and ruin any “lumps” of crab.
• Refrigerate overnight to allow flavors to marry. Garnish with fresh parsley and additional Old Bay if desired.

Nutrition

Calories: 177kcal | Carbohydrates: 2g | Protein: 11g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 38mg | Sodium: 718mg | Potassium: 169mg | Fiber: 0.3g | Sugar: 1g | Calcium: 50mg | Iron: 1mg

The post Crab Salad appeared first on Southern Cravings.

Other than my air fryer poached eggs, this egg salad is one of the most straightforward recipes I know! Seriously, it requires just 5 basic kitchen staples and about 15 minutes. Does it get much easier than that?

Why I Love This Recipe

When I’m in the mood for something simple and satisfying, I always whip up my favorite egg salad recipe. Once the eggs are boiled, everything comes together in one bowl, making it great for busy days when you’re short on time!

The texture is creamy with just the right amount of chunkiness. Plus, the addition of mayonnaise, Dijon mustard, and chives creates a classic and comforting flavor. Whether you’re whipping up a quick lunch or planning meals for the week, this is the egg salad recipe you need!

Ingredient Notes

Creating the best egg salad requires just a few key ingredients. Here’s what you’ll need:

• Eggs: Look for farm-fresh eggs to give your salad a rich, creamy flavor and texture.
• Mayonnaise: Mayo brings everything together, adding creaminess and a little tang.
• Dijon mustard: Provides a sharp, tangy note that cuts through the richness of the eggs and mayonnaise. Use your favorite brand, but smooth is best.
• Chives: Add a pop of color and a hint of onion flavor without overpowering the salad.

Substitutions

• Eggs: For a healthier egg salad, incorporate more egg whites than yolks.
• Mayonnaise: For a lighter alternative, you can use Greek yogurt or mashed avocado.
• Dijon mustard: If Dijon is too strong for your taste, try yellow mustard or even honey mustard for a sweeter touch.

How to Make the Best Egg Salad

Find out how to make the best egg salad recipe with my easy-to-follow instructions below.

Preparation

I like to use my pressure cooker hard-boiled eggs recipe for the best results. However, you can use a pot on the stovetop. Place your eggs in a large pot and cover them with cold water by an inch.

Bring the water to a boil over high, then cover the pot and remove it from the heat. Let it stand for 10-12 minutes. Starting with cold water and then bringing the eggs to a boil helps prevent cracking and ensures even cooking.

Assembly

Step 1
Peel the boiled eggs and discard the shells. Gently roll each egg on the countertop to crack the shell before peeling. Peeling the eggs under water can also help remove the shell more cleanly.

Step 2
Dice the peeled eggs into eight pieces each and add them to a medium-sized mixing bowl. For a smoother texture, you can try using an egg slicer to dice the eggs evenly.

Dice the eggs as finely as you like. I prefer big pieces of egg, but any size will do just fine. It’s a matter of preference.

Step 3
Add 2 tablespoons of mayonnaise and 2 tablespoons of Dijon mustard to the bowl with the eggs. Stir them gently to combine, being careful not to mash the eggs too much if you prefer a chunkier texture.

Step 4
Season the salad with salt and pepper to taste, then stir in 1 teaspoon of dried chives. Mix until all the ingredients are well incorporated. For a flavor twist, try chopped fresh chives instead.

Step 5
Serve your egg salad immediately, or cover and refrigerate it for an hour to let the flavors meld together. Chilling the egg salad before serving not only enhances the flavors but also improves the texture, making it more cohesive and easier to spread on sandwiches and wraps.

Expert Tip

The secret to making the best egg salad is in the cooking and cooling process of the eggs themselves. Overcooked eggs have a rubbery texture and can produce a sulfurous smell, while undercooked eggs won’t provide the right consistency for your salad.

The ideal egg for egg salad is one where the yolk is fully set but not dry, and the white is tender, not rubbery. Cooling the eggs quickly after boiling stops the cooking process and also makes peeling easier.

Have an ice bath ready while they cook so you can immediately submerge them. Plunging the boiled eggs into ice water not only makes peeling easier but helps prevent a green ring from forming around the yolks.

Serving Suggestions

Egg salad is so versatile! You can make egg salad sandwiches, serve it on top of leafy greens, or add it to wraps and pitas. Pair it with crunchy pickles to add a refreshing contrast, or add some air fryer frozen French fries to the side for a comforting flavor.

For a heartier meal, serve it alongside a warm bowl of tomato or French onion soup or with a crisp garden salad or coleslaw. I also love serving it with a side of pressure cooker mashed potatoes or onion rings!

Cooking Tips

• Dry the eggs: Pat the eggs dry with a paper towel after peeing and before chopping them to prevent excess moisture from diluting the flavor of your mayonnaise and mustard.
• Balance the sauce: Start with less mayonnaise and Dijon than you think you’ll need. It’s easier to add more than to correct an overly saucy egg salad.
• Add garnishes: A light sprinkle of paprika or fresh herbs before serving adds color and a hint of flavor that complements the egg salad without overwhelming it.
• Serve at the right temperature: Egg salad is best enjoyed slightly chilled. Serving it too cold can mute the flavors, so take it out of the fridge 10-15 minutes before serving for the best taste experience.

Frequently Asked Questions

Can I make egg salad with just egg whites?

Yes, you can make egg salad with just egg whites for a lighter version. Adjust the seasonings since egg whites are less flavorful than yolks.

How can I add more flavor to my egg salad?

Incorporate fresh herbs, a dash of curry powder, or a sprinkle of paprika. Mustard, pickles, or capers also add a nice zest. Or, you can make the best egg salad recipe with relish!

Why is my egg salad runny?

Egg salad can become runny if too much sauce is used or if the eggs are not properly drained. Use less sauce initially and add more as needed.

Storing & Reheating

The great news is that egg salad can be prepped in advance and stored for future meals. Here’s what you need to know.

Fridge

Egg salad can be stored in the fridge in an airtight container, keeping it fresh for 3-4 days.

Freezer

I don’t recommend freezing egg salad as the mayonnaise can separate and affect the texture once it’s thawed.

More Salad Recipes

• Caprese Salad Recipe
• Southern Pear Salad
• Granny’s Classic Ambrosia Salad
• Zesty Italian Pasta Salad

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The Best Egg Salad Recipe

If you’re looking to make the best egg salad ever, this recipe is a must-try! With just a handful of ingredients, you can whip up this classic comfort food in no time. It’s the perfect dish for meal prep and versatile enough to be enjoyed on a bed of greens, in a sandwich, or by itself.

Course lunch

Cuisine American

Keyword easy recipes, lunch, quick recipe

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6

Calories 100kcal

Author Anna Kate

Ingredients

• 6 eggs boiled and peeled
• 2 tablespoons mayonnaise
• 2 tablespoons Dijon Mustard
• salt and pepper to taste
• 1 teaspoon dried chives plus more for garnish

Instructions

• Boil and peel the eggs.
• Dice each egg to your preference, finely chopped or left in larger pieces. Add to a medium size bowl.
• Next, add mayonnaise, and Dijon mustard. Stir gently until the eggs are well coated.
• Add salt and pepper to taste and stir.
• Garnish with chives. Serve!

Nutrition

Calories: 100kcal | Carbohydrates: 1g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 166mg | Sodium: 148mg | Potassium: 93mg | Fiber: 0.4g | Sugar: 0.3g | Calcium: 35mg | Iron: 1mg

The post Egg Salad appeared first on Southern Cravings.

Growing up, pear salad was a staple in my Southern household, so it’s always held a special place in my heart. You might be thinking I’ve lost my marbles, but ask anyone from the South what a pear salad is, and they’ll pull up a picture of this recipe.

As with most salads in the South, like ambrosia, pear salad very loosely qualifies as an actual salad, but it’s definitely a Southern delicacy. Don’t worry, once you try your first bite, you’ll completely understand what I’m talking about!

Why I Love This Recipe

• Simplicity: Just assemble the five layers on a plate. Does it get much easier?
• Versatile: Pear salad makes a great side dish or even a light main course.
• Unique: The unexpected combination of ingredients never fails to impress.
• Nostalgic: Southern pear salad brings back so many fond childhood memories!

What Exactly Is A Southern Pear Salad?

Southern pear salad is an old-school classic that has graced many American dinner tables over the years. Its origin isn’t quite clear, but it’s rumored to have stemmed from an 1899 cookbook — The American Salad Cookbook.

It combines the sweet, juicy flavor of canned pear halves with the creamy tang of mayonnaise, both staples in the South. The sharp bite of cheddar cheese and a sweet pop of maraschino cherries add another element of color and flavor. And to make this an official “salad,” everything is served atop crispy pieces of lettuce.

This dish is typically served chilled, which enhances its refreshing qualities. Try making one for your next family gathering and your guests will love you! If not, at least it will get everyone talking, right?

Ingredients For Southern Pear Salad

• Pear halves: This salad is traditionally made with canned pears for a sweet taste and soft texture, but fresh pears can also be used. I recommend peeling and roasting or poaching them.
• Lettuce: Adds a refreshing crunch to contrast the soft pear halves. Any type of lettuce can be used, but iceberg, romaine, or butter lettuce work best.
• Mayonnaise: The creamy tang of mayo complements the sweetness of the pear. If you prefer, you can substitute mayo with Greek yogurt for a healthier option.
• Cheddar cheese: Provides a sharp savory note to the dish. If you don’t have cheddar, try other types of cheese like Jack, Gouda, or Swiss.
• Maraschino cherries: Add a burst of sweetness and a pop of color. Fresh cherries can also be used, but maraschino cherries add that classic finishing touch.

How To Make A Southern Pear Salad

Step 1: Arrange Your Base

Start off by arranging the lettuce leaves on a serving platter or plate.

Step 2: Position The Pears 

Place a pear half on each lettuce leaf, making sure there is just one half per piece.

Step 3: Add Mayo

Next, top each pear with a generous dollop of mayo. Trust me, this adds a creamy texture and tangy taste that complements the sweet pear perfectly.

Step 4: Sprinkle The Cheese

Now it’s time for cheese! Sprinkle shredded cheddar over the mayo to bring in the umami element.

Step 5: Cherry On Top

Finally, place a maraschino cherry on top of each pear. This adds a sweet finish and a pop of color. Then, chill and serve!

What To Serve With Southern Pear Salad

This salad works well as a side dish or appetizer, especially with mains pork tenderloin or dry ribs. You can also garnish it with a sprinkle of crushed nuts or a drizzle of honey for added texture and sweetness.

Recipe Variations

• Cinnamon: Add a sprinkle of cinnamon for a touch of warmth.
• Cream cheese: Use cream cheese in place of mayo for a sweeter flavor.
• Nuts: Mix in a handful of toasted walnuts or pecans for crunch.
• Fresh pairs: Replace canned pears with fresh pears, and add a drizzle of honey.
• Bacon: Add crumbled bacon for a smoky twist.

Tips For The Best Recipe

• Drain: Use well-drained pears to prevent the salad from turning soggy.
• Shred at home: Shred the cheddar cheese yourself for the freshest flavor.
• Use ripe pears: If you’re using fresh pears, choose ripe ones for the best texture.
• Chill: Chill the salad before serving to allow the flavors to meld together.

What To Do With Leftovers

If you have any leftover Southern pear salad, follow these quick and easy instructions: 

• Fridge: Keep any leftovers in the fridge for up to 2-3 days. Make sure you keep everything in airtight containers to keep it as fresh as possible.
• Freezer: I don’t recommend freezing this pear salad recipe since the lettuce and mayo will turn soggy once thawed.
• Prep ahead: You can portion the mayo into the pears and shred the cheese in advance. Assemble the pears on top of the lettuce and add the cherries just before serving.

Additional Salad Recipes 

If you enjoyed this Southern pear salad, check out a few more of my favorite salad recipes like these:

• Italian Pasta Salad
• Classic Ambrosia Salad
• Caprese Salad

Frequently Asked Questions

Can I use fresh pears instead of canned ones? 

Of course! I recommend using in-season pears and making sure they’re ripe. For an even softer texture, poach them beforehand.

Can I replace the mayo with something else? 

Absolutely! If you don’t like mayo or would prefer something different, you can use Greek yogurt, sour cream, or even mashed avocado.

What can I use instead of maraschino cherries? 

If you don’t like maraschino cherries or don’t have access to them, you can use fresh cherries or pomegranate arils instead.

Why is it important to assemble just before serving? 

Assembling the salad just before serving prevents the lettuce from becoming wilted and soggy. This ensures your recipe maintains its fresh, crisp texture.

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Vintage Southern Pear Salad

Try this Southern pear salad for a nostalgic delicacy, made with canned pears, mayonnaise, shredded cheese, and maraschino cherries. It might seem crazy, but the balance of sweet, tangy, and savory flavors work incredibly well together.

Course Appetizer, Salad

Cuisine American, Southern

Keyword pear, southern, southern salad, vintage

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 321kcal

Author Anna Kate

Ingredients

• 15 ounces pear halves drained
• 5 butter lettuce leaves
• ½ cup mayonnaise
• ½ cup cheddar cheese shredded
• 5 maraschino cherries

Instructions

• Arrange the lettuce leaves on a large serving platter or plate. Top each leaf with a pear half. Add a heaping tablespoon of mayo on top of each pear. Sprinkle the shredded cheese over the mayo. Add a cherry to the top of each pear. Serve chilled.

Nutrition

Calories: 321kcal | Carbohydrates: 20g | Protein: 4g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 272mg | Potassium: 186mg | Fiber: 4g | Sugar: 13g | Calcium: 122mg | Iron: 1mg

The post Southern Pear Salad appeared first on Southern Cravings.

This zesty Italian pasta salad comes in handy for those last-minute pool day invites, cookouts, and tailgating parties. With a few simple ingredients, like pasta and dressing, you can toss in whatever you have on hand!

I love pairing pasta salad with a pulled pork sandwich, roasted chicken, or oven-roasted ribs. Since it keeps well, it’s also great for meal prep!

Why I Love This Recipe

• Easy: No matter what your cooking level is, you can make this delicious pasta salad! It’s ready in minutes and requires little effort in the kitchen.
• Healthy: This recipe is packed with nutritious vegetables, and it’s tossed in a light vinaigrette. It’s both satisfying and health-conscious!
• Customizable: Swap out or add extra vegetables, use gluten-free pasta, or experiment with different cheese varieties. There are so many ways to make this classic pasta salad your own!

Easy Zesty Italian Pasta Salad

This zesty Italian pasta salad is a staple in my house because it’s incredibly simple to make, uses affordable ingredients, and is on the table in 30 minutes or less! This recipe is always a crowd-pleaser with its combination of textures and flavors.

Tri-color rotini provides the perfect canvas for zesty dressing, tangy feta, and a medley of fresh veggies. Its vibrant color and taste will leave your friends and family asking for seconds after their first bite! Serve it as a side dish at your next barbecue, or add protein to it and enjoy it as a standalone meal.

Best Noodles For Pasta Salad

I have always used the multi-colored rotini (spiral-shaped noodles) in my pasta salad, but any hearty pasta will do. Avoid spaghetti or long/large noodles as they will be more difficult to serve and eat.

The best noodles for making pasta salad include these types:

• Multi-colored rotini (spiral shape)
• Farfalle (bowtie shape)
• Penne
• Fusilli
• Tortellini (for a fun flavor addition)

Ingredients For Zesty Italian Pasta Salad

See the full list of ingredients in the recipe card below.

• Rotini: The spiral shape of the rotini perfectly catches all of the dressing! You can also experiment with other short pasta that I’ve listed above.
• Olives: My favorite varieties for pasta salad are Kalamata and black olives, but feel free to use green olives or your favorite type of olives.
• Italian dressing: Store-bought or homemade both work here. For a simple Italian dressing, combine olive oil, white wine vinegar, lemon, honey, and Italian herbs.
• Cherry tomatoes: Impart juicy, zesty, and vibrant flavors to the salad. Grape tomatoes, diced Roma tomatoes, or even sun-dried tomatoes will work as well.
• Banana peppers: Add just a touch of heat and a tangy element. For extra spice, use pickled jalapeños. If you’re sensitive to spice, omit the peppers altogether.
• Green onions: Provide a pop of color and a subtly savory flavor. Feel free to substitute green onions with red onions or shallots if you’d prefer!
• Feta cheese: Crumbled feta adds salty, umami-rich flavors and creamy, crumbly textures in each bite. If you don’t have feta available, try goat cheese or cotija cheese.
• Seasonings: I like to use a simple combination of oregano, salt, and pepper. Other options include basil, thyme, or an Italian mix.

How to Make A Classic Pasta Salad

Step 1: Cook The Pasta

Cook pasta until al dente. You don’t want it to be too mushy for pasta salad. I recommend checking on it about 2-3 minutes before the package states. Once it’s ready, drain it and let it cool.

Step 2: Combine The Salad

To a large mixing bowl, add the cooked and cooled pasta, olives, cherry tomatoes, banana pepper rings, green onions, feta cheese, seasonings, and any other mix-ins you want.

The great thing about this recipe is that you can add or substitute any of the ingredients. I’ve even heard people call this “everything but the kitchen sink” pasta salad since you can add anything according to your taste!

Step 3: Add The Dressing

Add approximately ¼-bottle of Italian dressing, then gently stir the salad until all the ingredients are well-coated and evenly distributed. Taste and add more dressing if you feel like it needs it.

Step 5: Chill The Salad

I recommend chilling this zesty Italian pasta salad in the fridge for 15 minutes before serving it. This allows the flavors to meld together and balance out.

What To Serve With Pasta Salad

Pair this zesty Italian pasta salad with other sides and barbecue staples for a full spread! Here’s a list of great ideas:

• Oven Baked BBQ Chicken Wings
• Corn on the Cob
• Dry Rub Ribs
• Potato Salad
• Crispy Baked Potatoes

Recipe Variations

• Gluten-free: For a gluten-free version, use your favorite gluten-free brand of pasta. 
• Vegan: To accommodate a vegan diet, simply omit the feta or use a dairy-free cheese alternative.
• Southwest: Add corn and beans, and use a cilantro-lime dressing for a Southwest twist. 
• Pesto: Replace the Italian dressing with a pesto-based dressing instead.
• Protein-packed: Add grilled chicken, tofu, pepperoni slices, or shrimp for a higher protein meal.
• Grilled veggies: For unique flavors and textures, try adding sliced zucchini, squash, eggplant, onion, or bell peppers.

Tips For The Best Recipe

• Cook to al dente: Cook the pasta to al dente to prevent the salad from becoming mushy.
• Rinse the pasta: Make sure to rinse the pasta under cold water to stop the cooking process. 
• Drain the pasta: To avoid a watery pasta salad, remember to drain the pasta well. 
• Chill the salad: Chill the pasta salad in the fridge for at least 30 minutes before serving it so the flavors meld together.

What To Do With Leftovers

If you have leftover zesty Italian pasta salad, just follow these simple storage tips:

• Fridge: This pasta salad will last in an airtight container for up to 4-5 days in the fridge. Just keep it in an airtight container.
• Freezer: Pasta salad isn’t freezer friendly since the pasta and veggies will change in texture once thawed. 
• Make ahead: It’s good to allow the salad to “marinate” a little before serving. All of the flavors will combine and mix with the other ingredients. Since veggies absorb liquids, don’t add as much dressing the night before. Wait until you are ready to serve, then add it to taste.

Additional Recipes 

If you enjoy side dishes and appetizers, have a look at some of my other favorites like these:

• Caprese Salad
• Deviled Eggs
• Air Fryer Buffalo Wings
• Baked Spinach and Artichoke Dip

Frequently Asked Questions

What type of Italian dressing should I use?

You can use your favorite Italian dressing from the store, or make your own by combining olive oil, white wine vinegar, honey, Dijon, and Italian seasonings. 

Can I use a different type of cheese? 

Yes, instead of feta, you can use goat cheese, blue cheese, cotija cheese, or cubed mozzarella.

Can I use a different salad dressing instead of Italian? 

Yes, many dressings work on classic pasta salads instead of Italian. Some of my favorites include Greek vinaigrette, balsamic vinaigrette, or even Caesar dressing.

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Quick & Easy Pasta Salad

Make this zesty Italian pasta salad for the perfect side dish to bring to potlucks, barbecues, and cookouts! Made in under 30 minutes, it’s full of fresh vegetables, tangy Italian dressing, and feta cheese. Plus, it couldn’t be easier to customize!

Course Side Dish

Cuisine American

Keyword easy side dish recipe, pasta, salad, Side Dish, summer recipes

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 10 people

Calories 273kcal

Author Anna Kate

Ingredients

• 1 pound tricolored rotini or other spiral shaped pasta noodle
• 3 ounces black olives sliced and drained (one small can)
• ¾ cup Italian dressing, plus more as needed storebought or homemade
• 1 pint cherry tomatoes
• ¼ cup banana pepper rings roughly chopped
• 1 bunch Green Onions chopped for garnish
• 1 cup feta Cheese crumbled, any flavor
• 2 teaspoons oregano dried
• salt and pepper to taste

Instructions

• Cook pasta according to package directions. Drain and let cool.*
• To a large mixing bowl, add cooled pasta, olives, whole cherry tomatoes, banana pepper rings, chopped green onion, feta cheese, seasonings.
• Stir gently to combine.
• Add approximately 1/4 of the bottle of Italian dressing and stir.
• Taste for flavor. Continue adding dressing as desired.
• Place in the fridge until ready to serve.
• Transfer to a serving platter and serve chilled.

Notes

*Spiral Noodles: I always use the multi-colored rotini noodles as they add a beautiful color, and the shape allows the dressing and flavors to get into each nook and cranny. BUT, you can use any hearty noodle you prefer.

Nutrition

Serving: 1cup | Calories: 273kcal | Carbohydrates: 39g | Protein: 9g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 13mg | Sodium: 491mg | Potassium: 244mg | Fiber: 2g | Sugar: 4g | Calcium: 104mg | Iron: 1mg

The post Zesty Italian Pasta Salad appeared first on Southern Cravings.

We love to entertain family and friends, and simple appetizers are what make hosting such fun! This recipe takes as long as opening the containers and tossing them in a bowl, but the presentation is beautiful.

The bright, vibrant colors from the tomatoes pop against the perfectly round mozzarella pearls…and the contrast between the balsamic glaze and basil…It’s a beautiful cross between a salad and appetizer that anyone can throw together for any last minute party.

Caprese Salad (also known as insalata caprese) is actually an Italian salad from the island of Capri. It’s made from only a handful of fresh ingredients. You can even add this to a green salad or place on toothpicks to serve as finger food.

How to Make a Caprese Appetizer

It’s as simple as adding the cherry tomatoes and mozzarella pearls, tossing them with olive oil, salt and pepper, then garnishing with fresh basil and balsamic glaze.
A couple of tips I recommend…

Use whole cherry tomatoes for ease. I don’t slice these because they become almost acidic tasting after they sit in their own juices. Plus, slicing slows down the recipe prep time!

You can use the regular sized or mini mozzarella pearls (drained, of course!). It’s just a matter of preference.

I prefer to buy balsamic glaze already made in the bottle. We love Bertolli! You can find this in your grocery store near the spices and vinegar. We keep this on hand all the time to top pastas, salads, sandwiches…anything that is still long enough!

Adding torn, fresh basil is 100% necessary! I (kind of) chiffonade the basil by stacking the leaves and rolling them into a cigar shape. Then, I cut across the “cigar” of basil leaves. You can also just tear the leaves into small strips. It doesn’t have to be perfect.

Is Caprese Salad healthy?

With only a few, fresh ingredients, I’d say it’s on the healthier end of the appetizer spectrum.

I hope you enjoy this simple recipe as much as I do! Let me know what you think in the comments below.

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Easy Caprese Appetizer Recipe

This Caprese appetizer recipe is an elegant dish made with mozzarella cheese pearls, cherry tomatoes, fresh basil and topped with a drizzle of olive oil and balsamic glaze. Toss this together for a quick appetizer or salad in just five minutes!

Keyword caprese, salad, summer

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8

Calories 148kcal

Author Anna Kate

Ingredients

• 12 ounces mozzarella pearls drained
• 1 pint cherry tomatoes rinsed
• 2 tablespoons olive oil
• ½ cup fresh basil chiffonade or torn
• balsamic glaze
• salt and pepper to taste

Instructions

• Drain mozzarella pears and place in a serving bowl.
• Rinse and drain cherry tomatoes. Add to the bowl of cheese.
• Chiffonade (or tear into strips) basil leaves, and add to the tomatoes and cheese.
• Add olive oil, salt and pepper, and toss until ingredients are evenly coated.
• Drizzle with balsamic glaze.
• Refrigerate until ready to serve!

Nutrition

Calories: 148kcal | Carbohydrates: 2g | Protein: 8g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 15mg | Sodium: 37mg | Potassium: 133mg | Fiber: 0.4g | Sugar: 1g | Calcium: 161mg | Iron: 0.5mg

The post Caprese Salad Recipe appeared first on Southern Cravings.

This Summer Pasta Salad Recipe comes in handy for those last minute pool day invites, cookouts and tailgating parties. With a few simple ingredients, like the pasta and dressing, you can toss in whatever you have on hand!

Pasta salad would be delicious with a pulled pork sandwich, roasted chicken or oven roasted ribs.

How to Make Tricolor Pasta Salad

Start with noodles and build from there! The great thing about this recipe is you can add or substitute any of the ingredients.

I’ve even heard people call this “everything but the kitchen sink” pasta salad… because you can add anything according to your taste!

Here are a few basic ingredients for summer pasta salad:

• Spiral Noodles
• Olives
• Italian Dressing
• Cherry tomatoes
• Banana Peppers
• Green Onions
• Feta Cheese
• Grilled Veggies

What noodles are best for pasta salad?

I have always used the multi-colored rotini (spiral shaped noodles) in my pasta salad, but any hearty pasta will do. Avoid spaghetti or long/large noodles as they will be more difficult to serve and eat.

The best noodles for making pasta salad:

• Multi-colored Rotini (spiral shape)
• Farfalle (bowtie shape)
• Penne
• Fusilli
• Tortellini (for a fun flavor addition)

Can you make pasta salad the night before?

Yes! In fact, it’s good to allow the salad to “marinate” a little before serving. All of the flavors will combine and mix with all of the other ingredients.

Since veggies absorb liquids, don’t add as much dressing the night before. Wait until you are ready to serve, then add to taste.

The post Pasta Salad with Italian Dressing appeared first on Southern Cravings.