Pasta salad is the ultimate potluck hero! It’s easy to make ahead, endlessly customizable, and guaranteed to disappear fast. We’ve rounded up 15 of our favorite easy pasta salad recipes. Whether you’re heading to a backyard barbecue, a neighborhood block party, or a holiday gathering, a big bowl of pasta salad is always a welcome addition to the table.

Classic & Crowd Favorites

Every great potluck spread needs at least one of these. The recipes in this section are the classics, the ones people have been making and loving for decades, and for very good reason. If you are feeding a big group and need something guaranteed to disappear fast, start right here.

Crispy bacon, gooey cheese, and scrambled eggs, all wrapped in a crunchy tortilla? It’s no wonder that this Breakfast Quesadilla has become one of my favorite breakfast options. Try it and you’ll see why this is one I make on repeat.

I will always love a good, hearty breakfast recipe with components I can prep in advance. With this quesadilla, having the bacon, eggs, and toppings ready in the fridge means breakfast comes together in just a few minutes. (It’s the same trick I use with my breakfast grilled cheese.) You can also make it all to order on the day of.

Breakfast Quesadilla

Friends, if you’ve been reading my blog for a while, you’ll know how much my family and I love quesadillas. We could eat them for breakfast, as a late-night snack, in a box, with a fox. On any given week, it’s likely that either I or my boys will be trying out a new variation of one of our favorite quesadilla recipes.

In fact, this recipe for breakfast quesadilla was inspired by the breakfast grilled cheese sandwich I linked above. I love the salty, cheesy, rich flavors, and just had to try them with a crispy flour tortilla. The result? I could tell you how good this is, but this is definitely one where you have to taste it to believe.

Ingredients and Substitutions

Tortillas – I reach for

Sweet Cream Biscuits are a flaky biscuit made with heavy cream! This is the BEST biscuit you’ll ever make – completely from scratch and very easy to make. Using simple ingredients like flour, butter, baking powder, sugar and cream you’ll be busting out tender biscuits for Sunday brunch every weekend!

My favorite way to enjoy these biscuits is to make my famous strawberry shortcake (I have the easiest tip for the strawberries that makes strawberry shortcake the best summer dessert!) or with a little swipe of freezer jam on a lazy weekend morning.

Why This Recipe Won’t Fail

Cream Biscuits are the perfect biscuit, especially if you’re not used to making biscuits from scratch. They’ve got a sugary, crunchy outside and a soft and fluffy inside.

The heavy cream makes the difference! The fat from heavy cream makes these biscuits soft and moist because the water doesn’t evaporate out as quickly as milk.

Unsalted Butter is king!! During baking, the water in the butter evaporates into steam, this steam leaves behind air pockets that contribute to the craveable flaky texture of a biscuit! 

Ingredients in Southern Sweet Cream Biscuits

• Heavy Whipping Cream: This is one of the most important ingredients in a sweet cream biscuit. It adds liquid to combine the dry ingredients AND adds fat required for a tender and moist biscuit.
• Flour: I always use all purpose flour because it’s simple and has the correct protein for a flaky biscuit. See below for self rising substitute.
• Sugar: We are making sweet biscuits so a hint of sweet is essential. I especially love the crunchy texture on top with the sanding or turbinado sugar.
• Baking Powder: Give those babies height!
• Butter: Bringing the fat and the chemistry behind flaky layers.
• Egg: Adds a little richness so the biscuits bake up soft and tender.
• Salt: Just enough to balance the sweetness and bring out the flavor.
• Egg White: Brushed on top for that pretty golden shine.
• Sanding Sugar: The sparkling, sweet crunch that makes them feel extra special.

How to Make Sweet Cream Biscuits

1. Prep: Preheat the oven and line a baking sheet with parchment paper.
2. Whisk: Whisk together the dry ingredients.
3. Toss: Toss the butter in the dry ingredient until well coated. Use a pastry cutter to mix in the butter.
4. Cream: Beat the egg into the heavy cream and stir into the dry ingredients until combined. Mixture will be wet.
5. Fold and Press: Turn the dough out onto a floured

Our Easy Korean Beef Bowl Recipe is an easy beef dinner made up of thin, caramelized strips of marinated beef served over fluffy rice with stir fry veggies! And, it’s on your dinner table in just 15 min start to finish!

This easy dish is packed with Asian flavor and absolutely delicious for when you’re tired of deciding what to make for dinner!

What is Beef Bulgogi?

“Bulgogi” means “fire meat” in Korean and traditionally refers to marinated beef grilled over an open flame. However, I don’t really have time for that so we are going to use a skillet to make our quick and easy version!

Traditional Korean Beef Bulgogi for at Home Cooks

This simple rice bowl makes dinner a no-fuss all the success win tonight!

If you’ve ever made our VIRAL Korean Ground Beef Recipe you know why it went viral, it’s so deliciously easy! We are taking our quick and easy version and going back to the recipe that started it all, authentic Korean BBQ!

So, if you love the rich flavors of Korean bulgogi but want an easier version, this beef bulgogi bowl recipe is for you! We simplify the garlicky, sweet, and savory bulgogi sauce recipe for anyone trying to decide what’s for dinner tonight.

What You Need for Korean Beef Rice Bowls

• Boneless Ribeye or Top Sirloin: These tender cuts of beef stay juicy and flavorful when sliced thin and marinated. Ribeye adds richness from its marbling, while sirloin gives a leaner but still tender option.
• Soy Sauce: The salty, umami base of the marinade. It seasons the beef deeply and helps tenderize it while balancing sweetness and spice.
• Brown Sugar: Adds a subtle molasses sweetness that caramelizes during cooking, creating that signature glossy, flavorful coating.
• Sesame Oil: Brings warmth and nuttiness to the dish, rounding out the savory-sweet balance. Be careful…a little goes a long way!
• Garlic: Essential for depth and aroma — it infuses the beef with classic Korean BBQ flavor.
• Ginger Root: Adds a bright, zesty note that cuts through the richness of the beef and complements the soy and sesame.
• Mirin: A sweet rice wine that enhances umami and adds a gentle tang. It also helps the marinade cling to the meat.
• Korean Red Pepper Flakes: Adds the signature Korean heat and depth. Gochujang can be used as a substitute which gives extra richness and a touch of sweetness, while flakes keep it lighter.
• Vegetable Oil: Used for searing the beef quickly at high heat. It ensures caramelization without burning the sauce.

For the Bowls

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I am so beyond thrilled with how this ultra fluffy, creamy Peanut Butter Frosting turned out! With just six ingredients and about ten minutes of work you will find yourself piping this onto cakes, swiping it over brownies, and (let’s be honest) eating it straight off the spoon.

Fluffy, creamy, not too sweet, and peanut buttery without being pushy about it. Every photo you see here, I piled it on my Hershey’s chocolate cake. Is there any better match for this frosting? I think not!

This is the peanut butter frosting I put on everything chocolate in my kitchen. It spreads easily, but it also pipes up into proper pillowy piles for a cake. And it all comes together in about ten minutes with a mixer and a bowl.

Peanut Butter Frosting

Good peanut butter frosting is a balancing act. Too sweet and it stops tasting like peanut butter. Too heavy and it overpowers the cake.

I’ve been making this Peanut Butter Cream Cheese Frosting for years now and I’ll admit that it’s pretty awesome. But what I have really been wanting lately is a fluffy, creamy, light peanut butter frosting and I’ve nailed that with this peanut butter frosting recipe. I’m giddy over this, my friends!

This recipe makes enough frosting for a two-layer cake. For a pan of brownies or a 9×13 cake, you will want to halve the recipe. Or, if you’re like my family, you’ll happily make the full recipe and then top graham crackers, cookies, and everything else with the leftover frosting.

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