Ingredient amounts and entire recipe directions in recipe card below with print option!

Well here is where I would normally add all of my ingredients and tell you what brands I used, but seeing as how 99% of the ingredients in this salad are produce, there aren’t really any brands to tell you about.

The only one I can advise on is the bottled “Olive Garden Signature Italian Salad Dressing”. It’s a lovely dressing and perfect for this salad.

More Salad Recipes:

• Chicken Caesar Pasta Salad
• Grilled Chicken Summer Berry Salad
• Shrimp Feta and Tomato Salad

More Copycat Recipes:

• CopyCat Rock-ola Loaded Cheese Fries
• Copycat Orange Julius
• Better Than Olive Garden Chicken Gnocchi Soup
• Copycat KFC Famous Bowl

Copycat Olive Garden Salad

Copycat Olive Garden Salad

Yield: 4 servings

We love the big ol salads that you get at Olive Garden! They're perfect with meals and we love making this Copycat Olive Garden Salad at home!

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Ingredients

• 9 ounce bag Romaine / Iceberg Mix
• 1 cup matchbox carrots
• 1 cup shredded red cabbage
• 2 roma tomatoes, sliced then cubed
• Croutons
• 2.5 ounce can sliced black olives
• 1 cup grated parmesan cheese
• 5-6 Pepperoncini peppers
• 1 cup Olive Garden Italian Salad Dressing

Instructions

1. Combine everything except cheese and dressing into a large bowl.
2. Toss to combine everything together.
3. Sprinkle with cheese.
4. Add dressing before serving.

Notes

Please note that you can add or remove any ingredients you want.

The original Olive Garden salad does have onions in it but we don't use those because of a family allergy.

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Ingredient amounts and entire recipe directions in recipe card below with print option!

Elbow macaroni – any brand is fine.

BBQ Sauce– We used Sweet Baby Rays BBQ sauce for this recipe

Mayo– Dukes of course!

Taco seasoning– I used the Old El Paso Taco Seasoning Mix but your favorite will work.

Frozen sweet corn, cooked and cooled– I love the steamer bags of frozen corn.

Black beans, drained and rinsed– I used the Food Lion brand

Serve and impress with this BBQ Taco Macaroni Pasta Salad that will be the star of any gathering. Its vibrant colors and enticing aroma will instantly draw everyone’s attention, while the extraordinary blend of flavors will keep them hooked. Whether you’re hosting a casual backyard barbecue or a sophisticated dinner party, this dish is sure to leave a lasting impression.

Can I Change The Pasta Shape?

Of course! We used elbow macaroni but these shapes will work as well:

• Penne
• Shell Pasta
• Wagon Wheels
• Fusilli
• Bowties

Keeping Leftovers?

This Pasta salad can be stored in an airtight container in the refrigerator for at least 2 days. After that, you may notice that the pasta salad starts to get a little dry.

More BBQ Recipes:

• Slow Cooker Dr. Pepper BBQ Chicken
• Sweet BBQ Orange Chicken
• Slow Cooker Apple Butter BBQ Chicken
• BBQ Chicken Cajun Pasta (Southwest Pasta)

More Pasta Salad Recipes:

• Chicken Caesar Pasta Salad
• Cold Ranch Pasta Salad
• Easy Greek Pasta Salad
• Summer Macaroni Salad with a Twist

BBQ Taco Macaroni Pasta Salad

BBQ Taco Macaroni Pasta Salad

Yield: 12 servings

Prep Time: 10 minutes

Cook Time: 12 minutes

Chill Time: 2 hours

Total Time: 2 hours 22 minutes

Incorporate this BBQ taco macaroni pasta salad into your next gathering and watch as your guests rave about the unique twist. With the perfect fusion of BBQ and tacos, it's an easy-to-make crowd pleaser that will leave everyone asking for the recipe. Don't be afraid to experiment with different ingredients and toppings to create your own personalized version. So, go ahead and give this surprising twist a try – your taste buds will thank you!

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Ingredients

• 16 ounce box elbow macaroni
• 1 cup BBQ Sauce
• 2 cups mayo
• 1 ounce packet taco seasoning
• 10 ounce bag frozen sweet corn, cooked and cooled
• 2 (15.25 ounce each) cans black beans, drained and rinsed

Instructions

1. Bring a large pot of salted water to a boil.
2. Add pasta and cook according to package directions, about 12 minutes.
3. In a large bowl, combine the BBQ sauce, mayo, and taco seasoning. Stir well.
4. Add in sweet corn and black beans. Stir well.
5. Once pasta is cooked, drain and rinse with cold water.
6. Toss pasta into mayo mixture and stir to completely combine.
7. Chill in fridge at least 2 hours before serving.

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Ingredient amounts and entire recipe directions in recipe card below with print option!

Frozen crinkle fries – I like to use the Grown In Idaho Super Crispy Crinkle Cut Fries for this recipe.

Olive Oil – Whatever kind you normally use is fine.

Dry ranch seasoning – While I love the Sauer’s Original Buttermilk Ranch Seasoning Mix (you have to buy A LOT of it) , if I’m grabbing some from the store, I love the Hidden Valley RESTAURANT STYLE Buttermilk Ranch Salad Dressing Mix

Shredded Colby Jack cheese – any brand you like. I did you CJ cheese for these cheese fries but you could also use shredded cheddar cheese or shredded Monterey Jack cheese.

Foil– any brand you like

Dried parsley optional – any brand you like

Toppings:

I only added cheese to these cheesy foil packet fries but you could add any kind of toppings that you’d like. Bacon bits would be great on these and if you like peppers, you could add diced peppers to it before the cheese! Chopped green onions would also be a great topper.

More Foil Packet Recipes Recipes:

• Teriyaki Chicken Foil Packets
• BBQ Shrimp Foil Packets
• Campfire Apple and Pork Packets

You’ll also love these: 10 of the Best Foil Packet Dinner Recipes

More Cheese Fry Recipes:

• CopyCat Rock-ola Loaded Cheese Fries
• Easy Chili Cheese Fries

Cheesy Ranch Foil Packet Cheese Fries

Cheesy Ranch French Fry Foil Packets

Yield: 2 packets / 4 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Going Camping or Staying at home? Either way, you'll love making these Cheesy Ranch Foil Packet Cheese Fries! You can make these over the campfire or at home in the oven! Don't like ranch? Leave off the ranch seasoning and add bacon bits!

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Ingredients

• 28 ounce bag frozen crinkle fries
• 2 tablespoons Olive Oil
• 2 tablespoons dry ranch seasoning
• 2 cups shredded Colby Jack cheese
• Foil
• dried parsley optional.

Instructions

1. Make two "bowls" with foil, about the size of your hand with enough edges to fold up into a packet.
2. Divide frozen fries between the two packets.
3. Drizzle olive oil over fries and then season with the dry ranch seasoning.
4. Toss the fries to coat evenly.
5. Bring up sides of foil and crimp closed to form a packet, leaving just a little but of space for steam to escape.
6. Bake in the oven at 425 or over a grill/campfire for 20-30 minutes, until fries are golden and hot.
7. Carefully, open packets and add cheese.
8. Close and add back to heat until cheese is melted.
9. Sprinkling with dried parsley is optional but I also do it.

If you make this recipe, snap a picture and share it on Instagram or  Facebook  with the hashtag #semihomemaderecipes — We love to see what you’re making from the blog! 

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Ingredient amounts and entire recipe directions in recipe card below with print option!

Serving Suggestions! What Should I Serve With This Summer Macaroni Salad Recipe?

• Easy Shredded Buffalo Chicken
• Slow Cooker Dr. Pepper BBQ Chicken
• Pimento Cheese Stuffed Burger
• Air Fryer Stuffed Cheeseburger Sliders

More Pasta Salad Recipes:

• Cold Ranch Pasta Salad
• Easy Greek Pasta Salad
• Instant Pot Pasta Salad
• Greek “Dill”-light Pasta Salad

Plus 25 Summer Pasta Salads that you’re going to love!

More Pasta Recipes:

• 5 Ingredient Pesto Pea Pasta
• Baked Rigatoni
• Broccoli Chicken Fettuccine Alfredo
• Semi Homemade Cajun Shrimp Alfredo

Summer Macaroni Salad with a Twist

Summer Macaroni Salad with a Twist

Yield: 12 servings

Have you ever tried adding pickles and Italian Dressing to your summer macaroni salad? If not, you're missing out on a game-changing ingredient that adds a pop of tangy flavor! You're going to love this Summer Macaroni Salad with a Twist!

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Ingredients

• 1 lb. elbow macaroni
• 8 oz cheddar cheese, cubed
• 1 cup sliced gherkin pickles
• 2 tablespoons pickle juice
• 1 cup mayo
• 2 teaspoon onion powder
• 16 oz bag frozen peas, cooked and drained
• 1 tablespoon Italian seasoning
• 1 cup Olive Garden Italian Dressing
• Salt and Pepper as needed

Instructions

1. Bring a large pot of salted water to a boil.
2. Cook the macaroni according to package directions until al dente.
3. Drain and rinse under cold running water to cool the pasta and stop the cooking process. Drain well and set aside.
4. In a large bowl, combine all ingredients except pasta, salt and pepper.
5. Stir well to create the pasta salad dressing.
6. Add cold pasta and stir well to combine everything.
7. Cover and place pasta salad into fridge for at least 1 hour or up to 8 hours.
8. When ready to serve, stir well and season to taste with salt and pepper.

Notes

I used the Signature Olive Garden Italian Dressing for this recipe.

Nutrition Information:

Yield: 12 Serving Size: 1/2 cup
Amount Per Serving: Calories: 328Total Fat: 22gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 26mgSodium: 570mgCarbohydrates: 24gFiber: 3gSugar: 6gProtein: 9g

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I know this is a Semi Homemade Recipe blog and I am posting a recipe for “Homemade Garlic Bread”. haha but I mean technically, we didn’t make the bread or the butter, so I’m going to say its safe for the Semi Homemade Blog.

I remember the first time I ever made garlic bread was when I worked at Food Lion in the deli back when we lived in North Carolina. Back then it was we just took frozen bread out of the freezer, thawed it and spread on this butter mixture stuff from a tub and shoved it into a foil pouch.

I like my version a bit better.

Now I did make this version of garlic bread with a loaf of Italian bread from the grocery store but you could also spread this garlic butter mixture onto slices of sourdough bread for some amazing garlic toast.

Ingredients For Easy Garlic Bread:

• store-bought loaf Italian Bread
• softened butter
• garlic powder
• grated parmesan cheese
• dried parsley

Ingredient amounts and entire recipe directions in recipe card below with print option!

Which Brands Did I Use For This Easy Garlic Bread Recipe?

Sometimes when it comes to Semihomemade recipe that use packaged foods to create meals, the brands of items can make or break a dish. I don’t think this ALWAYS happens but I do know that not all packaged items are created equally.

Loaf Italian Bread – I just got a loaf of Italian bread from the Food Lion bakery department. It was around $1.99 for the loaf.

Butter – While I normally always use the store brand of butter, I decided to go with Kerrygold Pure Irish Butter (salted) for this recipe since the butter was going to be one of the main stars of the show. While I don’t spend the extra money on better butter for things like baked goods, I do like to splurge when it’s going to be one of the main tastes.

Garlic Powder – just used the Food Lion brand garlic powder that I had in the spice drawer.

Grated parmesan cheese – Frigo freshly grated cheese is what I used for this garlic bread. I wouldn’t say this brand is 100% necessary but I would opt for a refrigerated one like this from the deli over the shelf stable grated parmesan cheese.

Dried Parsley – Again, just used the Food Lion brand that I had in the spice drawer.

Can I Use Garlic Cloves Instead Of Garlic Powder For The Garlic Mixture?

You can. You can mince up about 5-6 fresh garlic cloves and mix that into the butter mixture instead of the garlic powder.

How To Make Easy Homemade Garlic Bread:

How Do I Store Leftover Garlic Bread?

Store cooled leftover garlic bread in an airtight container or airtight ziplock bag at room temperature. It should last 2-3 days on the counter.

To reheat it, just wrap the garlic bread in foil and heat it in the oven at 350F for 10 minutes or so until warm.

Pasta Recipes to Serve with Garlic Bread:

• Baked Ravioli
• Crock Pot Spaghetti and Meatballs
• Baked Rigatoni
• Chicken Parmesan Stuffed Shells

Other Mouthwatering Recipes to Serve with Garlic Bread:

• Instant Pot Tomato Soup
• Easy Slow Cooker Pot Roast
• Semi Homemade Cajun Shrimp Alfredo

More Garlic Recipes:

• Easy Herb Garlic Chicken Thighs
• How To Make: Roasted Garlic
• Garlic Roasted Chicken Thighs
• Garlic Butter Grilled Vegetable Skewers

Homemade Garlic Bread

Homemade Garlic Bread

Yield: 2 loafs garlic bread

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Perfect for spaghetti night or slow cooker pot roast, this Homemade Garlic Bread will become a family favorite for sure!

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Ingredients

• 1 loaf baked Italian loaf bread
• 1 cup butter, softened
• 2 tablespoons garlic powder
• 1 cup grated parmesan cheese
• 2 tablespoons dried parsley

Instructions

1. Preheat oven to 350F.
2. Slice bread loaf in half lengthwise like a sub.
3. Lay bread on a baking sheet cut side up.
4. In a bowl, combine remaining ingredients and stir until fully combined.
5. Spread mixture evenly over cut sides of loaves of bread.
6. Bake in preheated oven for 15 minutes.
7. Turn oven off and turn broiler on high.
8. Broil for 3-5 minutes but watch it to make sure it only slightly browns and doesn't burn.

If you make this recipe, snap a picture and share it on Instagram or  Facebook  with the hashtag #semihomemaderecipes — We love to see what you’re making from the blog! 

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French fries are always a great side dish to serve with burgers and hot dogs but we also love to serve baked fries like these Ranch Fries as an appetizer with a dipping sauce!

Of course you could make homemade french fries with russet potatoes but using the frozen fries just makes this recipe super quick.

These Baked Ranch French Fries would be great for game day too!

Ingredients For Baked Ranch French Fries with Dipping Sauce:

• frozen french fries
• ranch seasoning
• mayo
• ketchup
• Parsley for garnish if desired

Ingredient amounts and entire recipe directions in recipe card below with print option!

Which Brands Did I Use For This Recipe?

Sometimes when it comes to Semihomemade recipe that use packaged foods to create meals, the brands of items can make or break a dish. I don’t think this ALWAYS happens but I do know that not all packaged items are created equally.

Frozen French Fries – I’m sure any frozen french fries will work for this recipe, but I used Grown In Idaho Fries, Hand Cut Style.

Ranch Seasoning – Hidden Valley Original Ranch Salad Dressing & Seasoning Mix Packet

For the Dipping Sauce:

Mayonnaise – Duke’s Mayonnaise

Ketchup – Heinz Tomato Ketchup

What Other Fries Could I Use For These Oven Baked French Fries?

You could use the hand cut fries for this recipe or you could use something like steak fries, potato wedges or crinkle cut fries.

How To Make Baked Ranch French Fries with Dipping Sauce:

Can I Use A Homemade Ranch Seasoning Mix For This Recipe?

• You sure can! I’ve got a ranch mix that I use on my Air Fryer Ranch Chickpeas that would work on this recipe. If you’re not using the seasoning packet, you’ll need about 1 tablespoon of seasoning for the fries and 1 tablespoon of seasoning for the dip

More French Fry Recipes:

• CopyCat Rock-ola Loaded Cheese Fries
• Easy Chili Cheese Fries
• Air Fryer Butternut Squash Fries with Parmesan Garlic Dipping Sauce

More Ranch Recipes:

• Cold Ranch Pasta Salad
• Copycat Rockola Ranch Dressing Recipe
• Ranch BLT Chaffle Sandwich
• Ranch Seasoned Oyster Crackers

Baked Ranch French Fries with Dipping Sauce

Baked Ranch French Fries

Yield: 6 servings

Cook Time: 20 minutes

Total Time: 20 minutes

If you love the flavor of ranch, you're going to love these Baked Ranch French Fries with a homemade Dipping Sauce!

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Ingredients

• 26 ounce bag frozen french fries
• 1 ounce package ranch seasoning, (only half)

For Dipping Sauce:

Toggle ingredient group

• 1/2 cup mayo
• 1/2 cup ketchup
• 1/2 of the package of the ranch seasoning
• Parsley for garnish if desired

Instructions

Preheat oven to 450F.

Lay frozen fries on a baking sheet in a single layer.

Sprinkle 1/2 the packet of ranch seasoning over fries. Toss to coat evenly.

Bake for 15-20 minutes or until brown and crispy.

For Dipping Sauce:

Mix mayo and ketcup together and stir in 1/2 packet of ranch seasoning until combined.

Garnish with parsley if desired.

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RECIPE IS BELOW IN PRINTABLE RECIPE CARD BUT BLOG POST IS FULL OF “HOW TO MAKE IT”, TIPS, INFORMATION AND FAQ

My best friend and I send each other TikTok videos all the time. It could be a funny video, something crafty or a fantastic recipe like this one right here. About a week ago, she sent me a video of “LovelyNerdCreations” making a Greek Pasta salad on TikTok and although I can’t find the actual video on her TikTok account I can link to it and link to her LovelyNerdCreations ETSY shop to say THANK YOU for this fantastic pasta salad!

As soon as I saw her making it, I knew that I had to remake it for us. I did leave out the onion and peppers that she uses because my husband is allergic and I did swap out the chicken and cheese tortellini for just cheese tortellini.

The original recipe also called for salt, pepper and oregano, plus she used about 1/2 the amount of dressing that I used. I decided to leave out the extra seasonings and just use the Greek dressing for the seasoning but you can try it out and see what your tastebuds like.

Why You Should Make this Greek Pasta Salad…

• Perfect for anyone that loves GREEK salad dressing
• great pasta salad for cookouts because there is no mayo
• super easy to make

QUICK GLANCE AT INGREDIENTS for Greek Pasta Salad:

• 18 ounces tri colored refrigerated cheese tortellini
• 14 ounce can chopped artichoke hearts, drained
• 6.7 ounce jar sliced kalamata olives, drained
• 12 ounces grape tomatoes, halved
• 6 ounces crumbled feta
• 1 large clove garlic, minced
• 16 ounce bottle Ken’s Simply Vinaigrette Greek Dressing

What kind of dressing should I use for this Greek Pasta Salad?

I use Ken’s Simply Vinaigrette Greek Dressing or Ken’s Vinaigrette Greek Dressing to make this Greek pasta salad recipe. I haven’t tried it with any other Greek dressing, although there are other brands out there.

How to make Greek Pasta Salad:

Great Recipes to serve with this pasta salad

• Easy Herb Garlic Chicken Thighs
• Old Fashioned BBQ Hamburgers
• Air Fryer Corn on the Cob

More great pasta salad recipes

• Cold Ranch Pasta Salad
• Instant Pot Pasta Salad
• Ham and Cheese Pasta Salad – No Mayonnaise

Greek Pasta Salad

Greek Pasta Salad

Yield: 12 servings

Prep Time: 10 minutes

Cook Time: 5 minutes

Chill Time: 1 hour

Total Time: 1 hour 15 minutes

Greek Pasta salad is so easy to make and the perfect make ahead side dish! Cheese tortellini is tossed together with artichoke hearts, kalamata olives, garlic, tomatoes and feta before being mixed with Greek salad dressing for a tasty and simple recipe!

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Ingredients

• 18 ounces tri colored refrigerated cheese tortellini
• 14 ounce can chopped artichoke hearts, drained
• 6.7 ounce jar sliced kalamata olives, drained
• 12 ounces grape tomatoes, halved
• 6 ounces crumbled feta
• 1 large clove garlic, minced
• 16 ounce bottle Ken's Simply Vinaigrette Greek Dressing

Instructions

1. Bring a large pot of salted water to a boil.
2. Add cheese tortellini and cook according to package directions, normally about 6 minutes.
3. Once cooked, drain cheese tortellini and set aside to cool.
4. While cheese tortellini is cooling, add the chopped artichoke hearts, sliced kalamata olives, tomatoes halves and minced garlic to a large bowl and mix well.
5. Stir in feta and cooled tortellini.
6. Pour Greek dressing in and mix well. (You can start with half the bottle, mix and taste before adding all of it.)
7. Chill until ready to serve.

Notes

Can be stored in an airtight container in fridge for up to a week.

If you make this recipe, snap a picture and share it on Instagram or  Facebook  with the hashtag #semihomemaderecipes — We love to see what you’re making from the blog! 

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RECIPE IS BELOW IN PRINTABLE RECIPE CARD BUT BLOG POST IS FULL OF “HOW TO MAKE IT”, TIPS, INFORMATION AND FAQ

Summer weather is on the way and we’re ready to play! Well, my 4 year old is ready to play haha, I’m ready for cookouts, summer evenings by the fire pit and long days.

This pasta salad is a quick and delicious side dish to whip up for a cookout or just to have in the fridge to snack on.

Why You Should Make this easy Ranch Pasta Salad…

• easy summer pasta salad
• perfect pasta salad for anyone that loves ranch
• quick pasta salad recipe for a cookout

QUICK GLANCE AT INGREDIENTS for Cold Ranch Pasta Salad:

• 12 ounce tri-color rotini
• 2 cups chopped fresh broccoli florets
• 1 cup chopped matchstick carrots
• 1 cup frozen peas
• 1 cup chopped cherry tomatoes
• 20 ounces ranch dressing, store bought or homemade ranch dressing
• salt to taste

I’ve shown the ingredients above that you’ll need but you’ll also need a few items from the kitchen to make this recipe:

Why You Should use Tri Colored Rotini for this pasta salad…

You can really use any pasta for pasta salad but I like to use the tri-colored or garden rotini for this ranch pasta salad for a few reasons:

The Shape: The shape of the rotini pasta is great for this recipe because it clings onto the ranch and the ranch can really get into the swirls of the pasta.

The Color: Since this pasta salad is made using ranch dressing which makes it all very white, I like to use the colored pasta to help add color.

How to make Cold Ranch Pasta Salad:

Frequently Asked Questions

More pasta salad recipe:

• Ham and Cheese Pasta Salad – No Mayonnaise
• 25 Summer Pasta Salads
• Greek Chicken Pasta Salad
• Tomato Basil Pasta Salad with Mozzarella & Fontina

Cold Ranch Pasta Salad

Cold Ranch Pasta Salad

Yield: about 8 cups

Prep Time: 10 minutes

Cook Time: 8 minutes

Chill Time: 2 hours

Total Time: 2 hours 18 minutes

Cold Ranch Pasta Salad - Tri Colored Rotini is mixed together with halved cherry tomatoes, fresh broccoli florets, green peas, matchbox carrots and cold ranch dressing for a super easy summer pasta salad!

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Ingredients

• 12 ounce tri-color rotini
• 2 cups chopped fresh broccoli florets
• 1 cup chopped matchstick carrots
• 1 cup frozen peas
• 1 cup chopped cherry tomatoes
• 20 ounces ranch dressing, store bought or homemade ranch dressing
• salt to taste

Instructions

1. Bring a large pot of salted water to a boil.
2. Add pasta and cook for 8 - 9 minutes.
3. Drain pasta.
4. You can rinse pasta or not.
5. Pour pasta in a large bowl.
6. Add in broccoli, carrots, peas, and tomatoes.
7. Stir together.
8. Add in 2 cups ranch dressing and stir.
9. Cover and place into the fridge for at least 2 hours.
10. Before serving. Stir in the rest of the ranch dressing and add salt to taste.

Nutrition Information:

Yield: 8 Serving Size: about 1 cup
Amount Per Serving: Calories: 428Total Fat: 34gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 19mgSodium: 788mgCarbohydrates: 25gFiber: 4gSugar: 6gProtein: 6g

If you make this recipe, snap a picture and share it on Instagram or  Facebook  with the hashtag #semihomemaderecipes — We love to see what you’re making from the blog! 

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The post Cold Ranch Pasta Salad appeared first on Shoppin' Buggy Recipes.