Smoking a brisket this weekend? Not sure what sides to serve? Check out these Brisket Sides that you can enjoy!
There are a variety of different side dishes for smoked brisket that are easy and delicious to make. Some of the most popular side dishes to serve include baked beans, potatoes, coleslaw, and brussels sprouts.
Smoked brisket is a delicious comfort food that can be served at gatherings with friends and family or for a delicious dinner during the weekend. Smoked brisket typically uses BBQ sauce and onions and is slow cooked until it is nice and tender.
If you are looking for some delicious side dishes for smoked brisket, this collection of recipes includes both traditional sides to some that are a little more unusual.
Easy Vegetable Pasta Salad for Potlucks, Picnics, and Busy Weeknights
If you’re looking for a quick and crowd-pleasing side dish, this easy vegetable pasta salad recipe is worth keeping on standby.
It’s cold, crisp, and full of simple ingredients that come together fast—and it’s the kind of dish you can count on when you need to feed a group or prep ahead for the week.
Whether you’re hosting a family cookout or need a lunchbox option that holds up well, this tri-color pasta salad gets the job done without a lot of fuss.
This cold pasta salad is a go-to favorite for busy families, folks bringing a dish to a potluck, or anyone needing something fresh and filling that doesn’t require turning on the oven.
It’s popular with kids thanks to the bite-sized chunks of cheddar cheese and pasta, and adults appreciate how versatile and make-ahead friendly it is.
It’s a smart choice for anyone who wants a no-mayo pasta salad recipe that holds up well at room temperature or straight from the fridge.
What Makes This the Best Pasta Salad for Summer Gatherings?
When folks search for easy summer pasta salad with vegetables or cold pasta salad for cookouts, they’re usually after something that’s not overly complicated but still packs a punch in flavor.
This recipe checks all the boxes.
The combo of rotini pasta, cherry tomatoes, sharp cheddar cheese, and black olives is simple, but it works.
Add in the bold Italian dressing and dried seasoning, and you’ve got a dish that’s both tangy and satisfying.
When to Serve Cold Pasta Salad with Veggies
This recipe shines during warm weather, but don’t box it into summer only. It’s great year-round—from Memorial Day through tailgate season to quick lunch preps in the fall.
Serve it as a side at your next barbecue, alongside burgers or grilled chicken. Pack it in containers for a work lunch or bring it to a church potluck.
It travels well and tastes even better after sitting in the fridge a bit.
Where to Use This Tri-Color Rotini Pasta Salad
This dish is perfect for outdoor gatherings, but it also fits right in on the dinner table during a busy week.
It’s a simple side to pair with baked chicken, sandwiches, or even a bowl of soup.
It can even work as a light vegetarian main dish—just double the portion and maybe toss in a few extra veggies like cucumbers or bell peppers to bulk it up.
Why This Cold Pasta Salad with Italian Dressing Works
Searches like Italian dressing pasta salad recipe or vegetable pasta salad for meal prep bring up tons of options, but this one keeps it classic and easy.
You’re not dealing with hard-to-find ingredients or tricky steps.
Everything is easy to find at any grocery store, and it comes together in under 30 minutes, not counting chill time.
It also keeps well in the fridge, making it perfect for prepping ahead of time.
How to Use Leftovers or Make It Your Own
One of the best parts of this recipe is how flexible it is. If you’ve got leftovers, they’ll hold up for 3–4 days in the fridge.
You can easily switch out ingredients to match what you have on hand—swap the cheddar for mozzarella cubes, add some chopped cucumbers or red onion, or toss in pepperoni to turn it into a heartier dish.
Want it dairy-free? Just skip the cheese altogether.
This recipe’s simplicity makes it easy to stretch or customize—great for those easy weeknight pasta salad recipes or last-minute picnic side dish ideas people are often searching for.
Whether you’re making this pasta salad for a backyard BBQ, school function, or meal prepping lunches for the week, it’s a recipe that just works.
No extras needed—just a few familiar ingredients, one big bowl, and some time in the fridge to let those flavors come together.
Vegetable Pasta Salad
Ingredients:
16 oz Garden Rotini or Tri Color Rotini Pasta
8 oz block cheddar cheese
6 oz can black olives, drained
10 oz cherub or cherry tomatoes, rinsed
For dressing:
8 oz Italian dressing and marinade
1 tbsp Italian seasoning
Directions:
Fill a large pot with water and bring to a boil.
Add pasta and cook until al dente, about 8-10 minutes.
Drain water from pasta and rinse pasta under cold water.
Add pasta to a large bowl. Add dressing and seasoning. Stir well.
Cut the cheese into ¼ inch chunks.
Add cheese, olives, and tomatoes to the bowl of pasta. Toss.
Refrigerate for at least an hour before serving.
Frequently Asked Questions for Vegetable Pasta Salad
What vegetables go best in a cold vegetable pasta salad? Popular choices include cherry tomatoes, cucumbers, bell peppers, red onion, and black olives. You can stick with the basics or add other crisp, colorful vegetables that hold up well when chilled.
Can I make this tri-color rotini pasta salad the night before? Yes, this tri-color pasta salad with Italian dressing actually tastes better when made ahead of time. Letting it chill overnight helps the flavors soak into the pasta for a more seasoned, refreshing bite.
What kind of dressing works best for cold pasta salad with vegetables? Zesty Italian dressing is one of the most searched-for dressings for vegetable pasta salad. It’s tangy, flavorful, and pairs well with a variety of vegetables and cheeses without being too heavy.
How long does vegetable pasta salad last in the fridge? This cold pasta salad with Italian dressing will stay fresh in an airtight container in the refrigerator for up to 4 days. It’s a great make-ahead side dish for meal prepping or potlucks.
Can I use a different type of pasta in this cold pasta salad recipe? Yes, while rotini is great for holding onto the dressing and ingredients, you can also use penne, bowtie, or even macaroni in your easy vegetable pasta salad.
Is this vegetable pasta salad recipe vegetarian? Yes, this is a vegetarian pasta salad recipe as written. It contains no meat, making it a solid option for vegetarian diets and Meatless Monday meals.
Can I add protein to this Italian pasta salad with vegetables? Absolutely. Add grilled chicken, pepperoni slices, chickpeas, or diced salami for a more filling version of this cold pasta salad with veggies.
What’s the best way to serve pasta salad at a cookout or picnic? Keep this easy pasta salad for BBQs chilled in a cooler or over ice if serving outdoors. It’s best served cold and can sit out for about an hour before needing to be refrigerated again.
Can I freeze leftover vegetable pasta salad? It’s not recommended to freeze pasta salad with Italian dressing. The texture of the pasta and vegetables can become mushy once thawed. It’s best enjoyed fresh from the fridge within a few days.
What cheese is best for a pasta salad with vegetables? Sharp cheddar cheese is a classic option that holds its shape and adds a bold flavor. For variety, try mozzarella cubes or feta for a tangy twist.
Vegetable Pasta Salad
Ingredients
16 oz Garden Rotini or Tri Color Rotini Pasta
8 oz block cheddar cheese
6 oz can black olives, drained
10 oz cherub or cherry tomatoes, rinsed
For dressing:
8 oz Italian dressing and marinade
1 tbsp Italian seasoning
Instructions
Fill a large pot with water and bring to a boil. Add pasta and cook until al dente, about 8-10 minutes. Drain water from pasta, and rinse pasta under cold water. Add pasta to a large bowl, and add dressing and seasoning. Stir well. Cut the cheese into ¼ inch chunks Add cheese, olives, and tomatoes to the bowl of pasta. Toss. Refrigerate for at least an hour before serving.
Try these tasty Slow Cooker Cheesy Bacon Ranch Tater Tots! Cheese, bacon, and tots are a delicious combination you should try.
If you are a fan of tater tots, cheese, and bacon, I highly recommend this recipe! Instead of having regular traditional tater tots, dress them up with all of these delicious ingredients below!
This delicious and easy to make Cherry Pineapple Dump Cake only requires four simple ingredients!
If you are looking to create a simple and quick dessert that’s also tasty, try making a dump cake! Dump cakes are a favorite dessert of mine.
Using only 4-ingredients, this dump cake is a great option if you want a cake or cobbler type of dessert to serve your guests.
Dump cake is a type of dessert made by dumping fruit and cake mix into a pan and bake.
The results are a moist and fruity cake that is easy to make and can be served with ice cream or whipped cream.
Dump cakes are usually made with cherry, blueberry, or pineapple filling, but any type of fruit can be used.
The taste of dump cake will depend on the type of fruit used in the recipe. If you use cherries, the dump cake will have a tart and slightly sweet taste.
If you use blueberries, the dump cake will have a sweeter taste. And if you use pineapple, the dump cake will have a tropical flavor.
Regardless of the type of fruit you use, dump cakes are always moist and delicious.
Why is it called a dump cake?
A dump cake is a cross between a cake and a cobbler. Dry cake mix (usually yellow mix) is sprinkled over the fruit layer, and melted butter is on top.
You ‘dump’ all of the ingredients into a baking pan and bake! A dump cake is a delicious baked dessert.
You can add a variety of canned fruit, fresh fruit, or fruit combinations to a dump cake! For this recipe, we just use cherry and crushed pineapple from a can.
What’s the difference between cobbler and dump cake?
There are a few key difference between cobbler and dump cake.
For starters, cobbler is typically made with fresh fruit, while dump cake is made with canned fruit.
Cobbler also has a biscuit-like topping, while dump cake has a more cake-like topping.
Finally, cobbler is typically baked in an oven, while dump cake is made on the stovetop.
Do you stir a dump cake?
Most recipes insist that you don’t stir the ingredients. The only thing I stir for this recipe is the cherry and pineapple filling.
I stir the filling together and spread out into a thin layer.
Open the cans of crushed pineapple and cherry pie filling.
Drain the juice out of the can of crushed pineapple. *There will still be some left at the bottom of the can, but that is alright.
Pour the crushed pineapple and cherry pie filling into a 9” x 13” pan, and give a quick stir to mix it all together.
Spread the mixture into an even layer.
Pour the dry boxed cake mix evenly over the pineapple and cherry mixture.
Cut the butter into 10-12 slices and set a few inches apart on the top of the cake.
Bake for 50-60 minutes, until the edges are golden and cake appears to be done.
Remove cake from the oven and set on a cooling rack.
Serve warm, or allow to cool completely before serving – up to you!
How do you know when dump cake is done?
The dump cake is done when the top is golden brown! You may even see some of the filling bubbling through the top layer.
Do you have to refrigerate a dump cake?
Store the dump cake in the fridge covered with plastic wrap for up to 5 days.
How do you store leftover dump cake?
Assuming you have some dump cake left over and don’t want it to go to waste, there are a few different ways you can store it.
One option is to put it in an airtight container and keep it in the fridge. This will help keep the cake fresh and moist.
Another option is to freeze the cake. This will ensure that it lasts longer and stays fresher.
Whichever storage method you choose, be sure to label the dump cake so you know when it was made.
Can you freeze dump cake?
Yes, dump cakes can be frozen. This is a great way to extend their shelf life and enjoy them at a later date.
To freeze a dump cake, simply wrap it tightly in cling film or aluminium foil and place it in the freezer.
When you’re ready to eat it, thaw the cake at room temperature or in the microwave.
What can you pair with dump cake?
You can serve dump cake with ice cream, whipped cream, or fruit. It’s a delicious and easy dessert that everyone will love.
Frequently Asked Questions:
What is a dump cake?
A dump cake is a type of easy dessert where ingredients are “dumped” into a baking dish and layered, often without any mixing required. In this Cherry Pineapple Dump Cake recipe, the crushed pineapple and cherry pie filling create a fruity base, followed by a layer of yellow cake mix and cold butter on top.
Can I use fresh pineapple instead of canned?
While canned crushed pineapple is recommended for this recipe for its consistency and moisture content, you can try using fresh pineapple. However, the result may be slightly different as fresh pineapple tends to release more liquid during baking. If you use fresh pineapple, consider draining any excess liquid and adjusting the sweetness to your liking.
What size baking dish should I use for this recipe?
For this Cherry Pineapple Dump Cake, you’ll need a 9×13-inch baking dish. This size ensures that the layers are evenly spread, and the cake bakes thoroughly.
Can I use a different cake mix flavor?
Absolutely! While the recipe calls for a yellow cake mix, you can experiment with other flavors like white, vanilla, or even lemon. Each variation will give the cake a unique taste, so feel free to get creative with your choices.
Is it necessary to use cold butter?
Yes, using cold butter is essential for achieving the right texture in the cake. When the cold butter is thinly sliced and placed on top of the cake mix layer, it creates a crumbly and buttery topping during baking, adding a delicious finish to the dessert.
Can I add nuts or other toppings to the cake?
Absolutely! If you’re a fan of nuts, you can sprinkle chopped walnuts, pecans, or almonds on top of the cake before baking. Additionally, you can enhance the flavor by adding a dash of cinnamon or nutmeg for a warm, aromatic touch.
How should I serve Cherry Pineapple Dump Cake?
This dessert is incredibly versatile. You can serve it warm as is, drizzle it with caramel or chocolate sauce, or pair it with a scoop of vanilla ice cream for a delightful combination of hot and cold.
Can I make this dump cake ahead of time?
Yes, you can prepare the Cherry Pineapple Dump Cake in advance and store it in the refrigerator. When ready to serve, reheat individual portions in the microwave or warm the entire cake in the oven at a low temperature.
How should I store any leftovers?
If you have leftovers, store them in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven before serving.
Cherry Pineapple Dump Cake
Ingredients
20 oz can crushed pineapple
21 oz can cherry pie filling
Box of yellow cake mix
1 stick butter, cold
Instructions
Preheat the oven to 350 degrees.
Open the cans of crushed pineapple and cherry pie filling.
Drain the juice out of the can of crushed pineapple. *There will still be some left at the bottom of the can, but that is alright.
Pour the crushed pineapple and cherry pie filling into a 9” x 13” pan, and give a quick stir to mix it all together.
Pour the dry boxed cake mix evenly over the pineapple and cherry mixture.
Cut the butter into 10-12 slices and set a few inches apart on the top of the cake.
Bake for 50-60 minutes, until the edges are golden and cake appears to be done.
Remove cake from the oven and set on a cooling rack.
Serve warm, or allow to cool completely before serving – up to you!
Looking for a quick and easy breakfast casserole recipe to try? Try this simple Sausage and Grits Casserole recipe!
Grits are a favorite of mine. My mother loves grits, too. It’s a southern thing! If you are a fan of grits, I recommend giving this Sausage and Grits Casserole a try! Even if you aren’t so much a fan of grits, this recipe just might change your mind!
In this casserole recipe, I use pork sausage, cheese, butter, eggs, and a few other ingredients to add flavor to the grits.
I like making casseroles because they feed the whole family. This Sausage and Grits Casserole is perfect to serve for breakfast! If you are looking for a tasty casserole dish to serve your guests, this is a great option!
What can I add to grits to make it taste better?
If you are wanting to enhance the flavor of grits, consider adding vegetable or chicken broth instead of water. You can also try adding milk, buttermilk, or heavy cream for a more rich, sweeter flavor.
Can you freeze cheese grits casserole?
You may freeze this casserole after baking. Store the casserole dish covered with foil and label with the date. When you are ready to consume, reheat in a microwave in a microwave safe dish or heat in the oven until heated all the way through. For best quality, store cooked grits dishes for up to 1 month.
What can I serve with breakfast casseroles?
With this particular casserole, I like to serve fresh fruit! Create a bowl of fruit to serve alongside the casserole such as grapes, cantaloupe, strawberries, and more.
Preheat the oven to 350 degrees and prepare a 9×13 inch baking dish with nonstick cooking spray.
Place the water and ½ teaspoon salt in a saucepan and bring to a boil over high heat. Slowly whisk in the grits. Reduce the heat to low; cover and simmer for 5 minutes, stirring occasionally.
Beat the eggs and milk together; set aside.
In a large mixing bowl, combine the grits, sausage, and 1 ½ cups cheese.
Combine the eggs and grits mixture. Add the butter, black pepper, and remaining salt.
Pour into the prepared baking dish. Sprinkle with remaining cheese.
Bake uncovered for about 1 hour or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.
Sausage and Grits Casserole
Ingredients
3 cups water
1 cup quick-cooking grits
¾ teaspoon salt, divided
2 pounds pork sausage, cooked and drained
2 cups shredded cheddar cheese, divided
3 large eggs
1 ½ milk
2 tablespoon butter, melted
Black pepper to taste
Instructions
Preheat the oven to 350 degrees and prepare a 9×13 inch baking dish with nonstick cooking spray.
Place the water and ½ teaspoon salt in a saucepan and bring to a boil over high heat. Slowly whisk in the grits. Reduce the heat to low; cover and simmer for 5 minutes, stirring occasionally.
Beat the eggs and milk together; set aside.
In a large mixing bowl, combine the grits, sausage, and 1 ½ cups cheese. Combine the eggs and grits mixture. Add the butter, black pepper, and remaining salt. Pour into the prepared baking dish. Sprinkle with remaining cheese.
Bake uncovered for about 1 hour or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.
