Bow Tie Pasta Salad

This bow tie pasta salad recipe is simple and so tasty! Pair noodles with tomatoes, herbs, and feta cheese for…

A Couple Cooks – Recipes worth repeating.

This bow tie pasta salad recipe is simple and so tasty! Pair noodles with tomatoes, herbs, and feta cheese for a satisfying side dish.

Bow tie pasta salad

If there’s something we never tire of, it’s a good pasta salad. They’re fun, delicious, and give us those carefree summer vibes. But sometimes they can take a while to make, especially if they have lots of ingredients. So this easy bow tie pasta salad has become a favorite! Pair the chewy noodles with tomatoes, fresh herbs, and feta cheese, then swirl it with a quick and easy vinaigrette dressing. It’s a quick side dish that everyone will love!

Bow tie pasta salad ingredients

Pasta salad is always a fun side dish, but it can also feel like it takes a while and can make a big mess when the recipe has lots of ingredients like our classic pasta salad. So, we’ve taken to making simpler recipes like this bow tie pasta salad! You only need a handful of vegetables and a homemade Italian dressing to make the ingredients sing. Here’s what you’ll need:

  • Bowtie pasta
  • Cherry tomatoes
  • Shallot
  • Garlic
  • Fresh parsley and basil
  • Lemon juice and zest
  • Red wine vinegar
  • Dried oregano, dried dill and salt
  • Olive oil
  • Feta cheese
Bow Tie Pasta Salad recipe

Cooking the pasta

The key to any good pasta salad recipe is boiling the pasta to “al dente”, which means “to the bite” in Italian. This is when the pasta is tender with a small white speck inside when you bite into a piece. It’s also important to liberally salt the pasta water to properly season the pasta. Here are a few tips:

  • Add about 1 tablespoon kosher salt to a pot of water. This seems like a lot, but you’ll want the water to taste salty so it seasons the noodles.
  • Boil the pasta a few minutes less than indicated on the package instructions. Often package instructions make for overcooked pasta, so always set your timer for before that time.
  • Start taste testing early. Start taste testing and stop cooking when the pasta is just tender but you can still see a small white speck inside.

Use any type of short cut pasta

Bow tie pasta is also known as farfalle, a short pasta shape formed like a butterfly (farfalle is the Italian word for butterfly). Farfalle is more often served vegetables, in creamy or tomato sauces, pasta salads, or even in soups. While this bow tie pasta salad is optimized for a specific shape, but it can work with other types as well. Pasta salads are made with short cut pasta, and there are lots of shapes that would work here. Try the following short cut pasta shapes:

  • Spirals (fusilli)
  • Penne
  • Shells (conchiglie)
  • Orecchiette
  • Gemelli
  • Gigli
Bow Tie Pasta Salad

Storage and leftovers

This bow tie pasta salad stores for up to 5 days refrigerated. Leftovers taste great: it’s best to allow them to come to room temperature and add a swirl more olive oil or a bit more cheese or salt as necessary.

More pasta salad recipes

Pasta salad makes a perfect summer side dish with a dinner on the grill, or a tasty lunch idea. There are so many different ways ways to make them! Here are a few ideas for changing it up:

This bow tie pasta salad recipe is…

Vegetarian. For vegan, use dairy-free feta cheese. For gluten-free, use gluten-free pasta.

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Bow tie pasta salad

Bow Tie Pasta Salad


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 5 to 6

Description

This bow tie pasta salad recipe is simple and so tasty! Pair noodles with tomatoes, herbs, and feta cheese for a satisfying side dish.


Ingredients

  • 8 ounces bowtie pasta (farfalle)
  • 1 pint cherry tomatoes, sliced in half (2 cups)
  • 1 large shallot, thinly sliced
  • 1 garlic clove, minced
  • 2 tablespoons chopped fresh parsley
  • ¼ cup chopped fresh basil (or 2 more tablespoons parsley)
  • 1 ½ tablespoons lemon juice, plus zest of ½ lemon
  • 1 tablespoon red wine vinegar
  • ½ teaspoon dried oregano
  • ½ teaspoon dried dill
  • ¾ teaspoon kosher salt
  • 2 tablespoons olive oil
  • ¾ cup (3 ounces) feta cheese crumbles
  • Fresh ground black pepper, to toaste

Instructions

  1. Start a large pot of well-salted water to boil. Boil the pasta until al dente according to the package instructions. Drain the pasta and run cool water over it until it’s room temperature.
  2. Meanwhile, prepare the tomatoes, shallot, garlic, parsley, and basil as noted in the ingredient list.
  3. In a large bowl, whisk together the lemon juice, lemon zest, red wine vinegar, oregano, dill, and kosher salt. Then whisk in the olive oil.
  4. Once the pasta is done, add it to the large bowl of dressing and toss with the chopped vegetables and herbs. Add the feta cheese and fresh ground black pepper and stir to combine.
  5. Taste and add more salt to taste if necessary. Serve immediately. Stores up to 5 days refrigerated (leftovers taste great; allow to come to room temperature and add a swirl more olive oil or a bit more cheese or salt as necessary).
  • Category: Side dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Bow tie pasta salad, bow tie pasta salad recipes

A Couple Cooks - Recipes worth repeating.

Skillet Fried Corn

This skillet corn recipe makes incredible pan fried corn! It comes out sweet, buttery, smoky, and absolutely irresistible. Got fresh,…

A Couple Cooks – Recipes worth repeating.

This skillet corn recipe makes incredible pan fried corn! It comes out sweet, buttery, smoky, and absolutely irresistible.

Skillet corn

Got fresh, in season corn and want something outside the standard corn on the cob? Here’s a simple recipe that will have you absolutely smitten: Skillet Fried Corn! Pan fry fresh corn in a skillet with butter, garlic, and smoked paprika, and it comes out sweet, buttery and smoky. In fact, we couldn’t stop sneaking bites after we first made it! You’ll be amazed how just a few ingredients and 5 minutes transform corn into pure gold.

Ingredients in skillet corn

During corn season, we’ve been buying a lot of corn from the farmers market and we’ve been looking for creative ways to cook it “outside the cob.” Enter skillet corn! Just a few ingredients come together to make beautiful sweet corn magic. Cook corn in a skillet with seasonings and it’s ready in just 5 minutes. Because it’s such a simple recipe, you’ll need each one of these ingredients: no substitutes! Here’s what’s in skillet corn:

  • Fresh sweet corn
  • Salted butter
  • Garlic
  • Smoked paprika
  • Onion powder
  • Salt
  • Fresh sage and/or parsley (optional)
Skillet Corn

Tips for cutting corn off the cob

The only part of skillet corn that requires technique is cutting corn off the cob. This is a notoriously tedious process that often ends with kernels all over the floor (it always happens to us!) Here are a few of our favorite mess-free methods for cutting corn:

  • Bundt pan method. Place the corn cob right on top of the raised center part of a Bundt pan. When you slice downward, the Bundt pan catches all the corn kernels! Go to How to Cut Corn Off the Cob.
  • Inverted small bowl inside larger bowl. You can also use an inverted small bowl inside a larger bowl to catch the kernels (here’s a video).
  • Mandoline. If you have a mandoline, use it to cut corn off the cob. It slides right off without making a mess!

Tips for making skillet fried corn

This skillet corn recipe is very simple: if you’re ready to get started, scroll down to the recipe below! Here are a few things to keep in mind as you prep for the recipe:

  • Use the smoked paprika: no substitutions! Smoked paprika is Spanish version of paprika made of dried pimiento peppers that that are smoked over a fire, then ground. It adds an irresistible smoky flavor to this dish that’s irreplaceable. Smoked paprika is also sold under the names pimentón, Spanish smoked paprika or sweet smoked paprika.
  • Cook for just 5 minutes. All you need is a few minutes to get the corn bright golden and tender.
  • Fresh sage is optional, but adds intrigue (remove before serving). We happened to have some fresh sage on hand in our garden, and adding a few whole leaves imparts and interesting complexity. You can remove it prior to serving!
Corn in skillet

Ways to serve it

Skillet corn is like a simple version of creamed corn, and pairs well with many types of main dishes! It’s fast, easy and relatively healthy, perfect as an easy side dish in the summer or anytime. Here are a few great ways to serve it:

More corn recipes

There are so many fun ways to enjoy corn in the summer! Here are a few more of our favorite corn recipes to enjoy:

This skillet corn recipe is…

Vegetarian and gluten-free. For dairy-free, plant-based and vegan, use vegan butter.

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Skillet corn

Skillet Fried Corn


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4

Description

This skillet corn recipe makes incredible pan fried corn! It comes out sweet, buttery, smoky, and absolutely irresistible.


Ingredients

  • 4 cups corn kernels, cut from the cob (about 4 large cobs or 6 small)
  • 2 tablespoons salted butter (or vegan butter)
  • 1 large garlic clove, minced
  • ½ teaspoon smoked paprika
  • ½ teaspoon onion powder
  • Scant ¾ teaspoon kosher salt
  • 2 sage leaves (optional)
  • Fresh parsley, for serving (optional)

Instructions

  1. In a large heavy skillet, melt the butter over medium high heat. Add the corn, garlic, smoked paprika, onion powder, salt, and sage leaves, if using. Cook for 2 minutes,  stirring occasionally, then reduce the heat to medium and cook another 3 to 5 minutes until bright yellow and tender.
  2. Taste and adjust seasonings as desired. Sprinkle with parsley to serve (remove the sage leaves prior to serving). 
  • Category: Side dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Keywords: Skillet corn, corn in skillet

A Couple Cooks - Recipes worth repeating.

Purple Mashed Potatoes

These purple mashed potatoes are creamy and flavorful! Made with garlic and butter, they’re the ideal way to use this…

A Couple Cooks – Recipes worth repeating.

These purple mashed potatoes are creamy and flavorful! Made with garlic and butter, they’re the ideal way to use this vibrant vegetable.

Purple mashed potatoes

Got purple potatoes and need a recipe? Try these purple mashed potatoes, the ideal way to use this vibrant vegetable! This simple side dish makes the most of their brilliant violet color, mashing them into a creamy puree with garlic, butter and chives. They look beautiful on the plate and there’s a certain novelty to the lovely shade, but they taste just like regular garlic mashed potatoes!

Ingredients in purple mashed potatoes

Our farmer’s market has some beautiful baskets of purple potatoes and we can never resist nabbing a bundle. We’ve made roasted purple potatoes and purple potato salad, but our favorite lately has been mashed! It’s one of the best ways to enjoy their brilliant color and it makes an easy side dish that goes with just about anything. Here’s what you’ll need for this recipe:

  • Purple potatoes
  • Salted butter
  • Garlic
  • Milk
  • Salt
  • Chives (optional)
Purple Mashed Potatoes

Can you use purple sweet potatoes?

This recipe uses purple potatoes, which are similar to a waxy white or yellow potato in texture and flavor. But you can substitute purple sweet potatoes if you have them, which are a type of sweet potato with a brilliant purple hue. The color is much brighter than a standard purple potato.

If using purple sweet potatoes, you may want to peel them for a more uniform texture but you can also leave them unpeeled. The texture will be bit looser than a traditional mashed potato since sweet potatoes have a different texture when mashed.

Tips for making purple mashed potatoes

These mashed purple potatoes are similar to a standard mashed potatoes recipe: we like ours flavored with garlic and butter for maximum savory flavor. Here are a few notes on the process:

  • No need to peel the potatoes! We like the variation in texture that the skins add, and it makes the recipe that much quicker. It also includes all the nutrients from the potato skins.
  • Boil the potatoes until fork tender. The timing may vary every time based on the thickness of the potato pieces. Typically it takes us between 8 to 10 minutes when the potatoes are chopped into 2-inch chunks.
  • Add more milk as necessary to come to the desired consistency. Start with ½ cup milk and add more as desired. For a richer flavor, use whole milk, half and half, or heavy cream.
Purple potatoes

Ways to serve them

These mashed purple potatoes work in a variety of meals! They’re the ideal easy side dish for summer or anytime you are able to access this beautiful root vegetable. Here are a few ways to accessorize them:

More about purple potatoes

Purple potatoes are a type of potato that is purple in color, both when raw and cooked. There are close to 4,000 varieties of potatoes in the world; the purple type range in hue from bright violet to dark purple black. Purple potatoes are a nutritious food that is full of nutrients in the skin and flesh. Here are a few of the notable nutrition facts (source):

  • A 3.5 ounce serving includes 3 grams of fiber and nutrients, including Vitamin C, Vitamin B, copper, potassium, and more.
  • Purple potatoes have a lower glycemic index than white potatoes, meaning they are better for blood sugar. Glycemic index (GI) measures how much food raises your blood sugar, ranging from 0 to 100 (with 70 being considered high). A study found that purple potatoes have a GI of 77, compared to white potatoes at 93 and yellow potatoes at 81.
  • Purple potatoes have 2 to 3 times the antioxidants in white and yellow potatoes. Antioxidants can protect your cells from damage.
Purple Mashed Potatoes

More purple potato recipes

There are lots of ways to use purple potatoes! You can substitute them in any of these 30 Favorite Potato Recipes, from roasted to fries! Or, here are a few more purple potato recipes:

This mashed purple potatoes recipe is…

Vegetarian and gluten-free. For vegan, use vegan butter and non-dairy milk.

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Purple mashed potatoes

Purple Mashed Potatoes


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 to 6

Description

These purple mashed potatoes are creamy and flavorful! Made with garlic and butter, they’re the ideal way to use this vibrant vegetable.


Ingredients

  • 1 1/2 pounds purple potatoes*
  • 3 tablespoons salted butter
  • 3 garlic cloves, finely minced
  • ½ cup milk of choice
  • ¾ teaspoon kosher salt, plus more for boiling
  • Fresh chives, for garnish (optional)

Instructions

  1. Wash and roughly chop the potatoes into 2-inch chunks (no need to peel).
  2. Place the potatoes in a large pot and cover with 1 inch of cold water. Stir in ½ tablespoon kosher salt. Bring to a boil.
  3. Once boiling, cook until fork tender, about 8 to 10 minutes (pierce a piece of potato with a fork to assess doneness). Drain and return the potatoes to the pot.
  4. When the potatoes are done, melt the butter in the same pot. Add the minced garlic and sauté for 1 to 2 minutes, until fragrant but not browned. Remove the heat. Add the potatoes back to the pot and pour in the milk.
  5. Mash the potatoes with a masher, adding more milk if desired to get to a thinner consistency. Season with the kosher salt and plenty of fresh ground pepper. Taste and adjust seasonings as desired.

Notes

*You can also use purple sweet potatoes; you may want to peel them for a more uniform texture but you can also leave them unpeeled. The texture will be bit looser than a traditional mashed potato since sweet potatoes have a different texture when mashed.

  • Category: Side dish
  • Method: Stovetop
  • Cuisine: Side dish
  • Diet: Vegetarian

Keywords: Purple mashed potatoes

A Couple Cooks - Recipes worth repeating.

Easy Garlic Butter Noodles

This garlic butter noodles recipe is fast, easy, and bursting with flavor! This crowd pleasing pasta comes together in 20…

A Couple Cooks – Recipes worth repeating.

This garlic butter noodles recipe is fast, easy, and bursting with flavor! This crowd pleasing pasta comes together in 20 minutes.

Garlic Butter Noodles

Here’s one of those “back pocket” recipes to bookmark for when you’re short on time: Garlic Butter Noodles! This easy pasta uses mostly pantry ingredients and is quick and simple to whip up in just 20 minutes. Take a bite from this pile of warm, buttery pasta and it’s pure bliss! This one works for both kids and adults: it’s both sophisticated and elegant yet at the same time buttery and savory (as long as your kid loves garlic, which ours does in spades!).

6 ingredients in garlic butter noodles

OK, let’s say you have just minutes to whip up dinner and you’re low on grocery ingredients. Maybe it’s the end of the week, you’re just back from traveling, or you haven’t had time to think about dinner. Garlic butter noodles to the rescue! This recipe has just 6 ingredients (plus salt) and comes together in 20 minutes. Here’s what you’ll need:

  • Spaghetti noodles
  • Garlic
  • Salted butter
  • Parmesan cheese, grated
  • Lemon zest (optional)
  • Fresh or dried parsley
  • Kosher salt

If you don’t have any fresh ingredients, dried parsley flakes work in a pinch! Lemon zest adds a fresh punch to the flavor, but it’s not required if you don’t have a lemon on hand. Tip: Lemons stored in the refrigerator can last up to 1 month!

Garlic butter noodles

How to cook pasta to al dente

The best way to make garlic noodles that taste incredible? Cook the pasta to al dente! Al dente means “to the bite” in Italian. Most chefs agree that al dente is when pasta is tender with a small white speck inside when you bite into a piece. Here are a few tips for the perfect al dente pasta:

  • Boil the pasta a few minutes less than indicated on the package instructions. Often the package makes for overcooked pasta.
  • Start taste testing early. Start taste testing and stop cooking when the pasta is just tender but you can still see a small white speck inside.

Tips for garlic butter noodles

Garlic butter noodles are simple to put together, with only a few things to note about the method! Here are a few tips for this recipe:

  • Mince the garlic very finely. It brings a pungent and irresistible flavor to this pasta. Don’t know the best way? Here’s how to mince garlic quickly and efficiently!
  • Remove the garlic from the heat after sauteing. You’ll sauté the garlic with the butter, then set it aside until the noodles are done. Don’t leave it on the heat, or it will continue to cook and may become too browned!
  • Save out the pasta water! When you’re draining the pasta, don’t forget to save out a bit of the water. This starchy liquid helps to make the buttery pan sauce.
Garlic

Notes on serving size

This garlic butter noodles uses 8 ounces pasta for the recipe, which is enough for 4 modest servings. However if you eat this pasta as a main dish, you may find it makes more like 2 to 3 servings. As a side dish, it can work for 4 to even 6 servings.

If you’re making it as a main dish, feel free to double the recipe if desired. To make it easy, click the 2X recipe button below!

Leftovers and storage info

These garlic butter noodles taste the best the day they are made, fresh from the skillet! We don’t suggest making them ahead, but you can store leftovers and enjoy them for a few days.

Store leftovers for up to 3 days refrigerated. Reheat on the stovetop until they are warm, adding a few more pinches of salt (often pasta loses its saltiness during storage).

Garlic butter noodles

More easy recipes

This garlic butter noodles recipe is quick and simple, starring a short list of ingredients and a speedy cooking technique! Here are a few more fast recipes for when you need a quick fix:

This garlic butter noodles recipe is…

Vegetarian. For gluten-free, use gluten-free pasta. For vegan, use vegan butter.

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Garlic Butter Noodles

Easy Garlic Butter Noodles


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4

Description

This garlic butter noodles recipe is fast, easy, and bursting with flavor! This crowd pleasing pasta comes together in 20 minutes.


Ingredients

  • 8 ounces spaghetti noodles
  • 4 garlic cloves, finely minced
  • 4 tablespoons salted butter
  • ¼ cup grated Parmesan cheese
  • Zest of 1 lemon (optional)
  • 1 tablespoon finely minced parsley (use dried in a pinch)
  • ¼ teaspoon kosher salt, plus more for pasta water and to taste

Instructions

  1. Start a large pot of generously salted water to a boil. Add the pasta and boil until al dente (check a few minutes before the package instructions indicate). Reserve about ½ cup pasta water, then drain the pasta and return it to the pot. Toss with a little olive oil if the sauce is not yet ready.
  2. In a large skillet, heat the butter over medium low heat. Add the garlic and cook 2 to 3 minutes until fragrant and garlic just starts to turn golden. Remove from the heat before garlic browns (watch carefully because it can brown quickly!). Reserve until the pasta is ready.
  3. In the skillet, toss the drained pasta, grated Parmesan cheese, lemon zest, parsley, ¼ teaspoon kosher salt, and just enough pasta water until saucy (start with 2 to 3 tablespoons). Taste again and add a few more pinches of salt if desired. Enjoy warm. Leftovers store up to 3 days refrigerated; re-warm in a skillet and add a few pinches of salt if desired.
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Garlic butter noodles, butter garlic noodles, garlic butter noodles recipe

A Couple Cooks - Recipes worth repeating.

25 Tasty Healthy Side Dishes

Here are all the best healthy side dishes to make a complete meal! These easy recipes are colorful, nutritious, and…

A Couple Cooks – Recipes worth repeating.

Here are all the best healthy side dishes to make a complete meal! These easy recipes are colorful, nutritious, and most of all…delicious.

Healthy side dishes

Looking for nutritious side dishes to go with your meal? It’s easy enough to make a main dish: but finding easy sides to accessorize with it can be tricky! In fact, we spent years going the iceberg lettuce plus ranch route. But guess what? There are hundreds of ideas of colorful, wholesome and unique side dish recipes to add nutrients to your plate.

Here are all the best healthy side dishes to add nutrients to your plate! These recipes use colorful vegetables, whole grains and legumes to add good-for-you ingredients: all while being 100% irresistibly tasty. Let’s get to it!

And now…the top healthy side dishes to try!

Looking for more sides?

We’ve got lots more ideas for wholesome sides to complete your meals! Here are a few more collections of ideas:

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Healthy side dishes

25 Healthy Side Dishes


  • Author: Sonja Overhiser
  • Prep Time: 7 minutes
  • Cook Time: 13 minutes
  • Total Time: 20 minutes
  • Yield: 4

Description

Here’s how to make the best sauteed vegetables: colorful, flavor-packed and crisp tender! It’s at the top of our list of favorite healthy side dishes. 


Ingredients

  • 2 multi-colored bell peppers (we used red and yellow)
  • 1 medium red onion
  • 1 large carrot
  • 1 head broccoli (8 ounces, stem on) 
  • 2 tablespoons olive oil, divided
  • 1 teaspoon dried oregano
  • ½ teaspoon kosher salt
  • Fresh ground black pepper

Instructions

  1. Thinly slice the peppers. Slice the onion. Cut the carrot into thin rounds, on the bias. Cut the broccoli into small florets.
  2. Toss the vegetables in a bowl with 1 tablespoon olive oil and the oregano, kosher salt and plenty of fresh ground black pepper.
  3. In large skillet, heat the remaining 1 tablespoon olive oil over medium high heat. Cook for 10 to 12 minutes until tender and lightly charred, stirring occasionally. Taste and add a few pinches of additional salt to taste. Serve immediately. 
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Keywords: Healthy side dishes

A Couple Cooks - Recipes worth repeating.

Creamed Corn

This creamed corn recipe has the best flavor from scratch! The creamy sweet pops of kernels pair with just about…

A Couple Cooks – Recipes worth repeating.

This creamed corn recipe has the best flavor from scratch! The creamy sweet pops of kernels pair with just about anything.

Creamed Corn

It’s corn season here in Indiana, and we just picked up the best juicy yellow cobs from the farmer’s market. Time to make all the corn recipes, and this time we’re experimenting with an old classic: Creamed Corn. Made at home from scratch, it’s nothing like what comes from a can. The rich and creamy sauce comes together with cream, milk, and a little Parmesan, and pairs with just about any main. Bookmark this homemade creamed corn recipe: we think it will become a keeper!

Ingredients in this creamed corn recipe

The traditional method for making a creamed corn recipe didn’t use cream at all! This dish is Native American in origin and used corn milk, the liquid that emerges when corn is scraped from the cob. It went on to become a popular dish in the American South and Midwest.

Most modern versions of creamed corn use heavy cream and milk to make the creaminess. But scraping the corn from the cob adds a massive boost of flavor: so we recommend it! The ingredients for this creamed corn recipe are:

  • Fresh corn (or canned corn)
  • Heavy cream
  • Butter
  • Parmesan cheese (optional)
  • Milk
  • All-purpose flour
  • Sugar
  • Garlic
  • Salt
How to cut corn off of cob

Use fresh corn for best flavor

For the best creamed corn recipe, use fresh, in season corn on the cob! Of course this is only available certain months of the year, but the flavor difference is notable. The sweet, juicy flavor of fresh sweet corn is unbeatable! Then you can also add corn milk to this recipe by scrapping the cobs, which heightens its sweet flavor even more.

For a substitute, you can use canned corn instead! It has added sugar and salt, so keep that in mind for the final flavoring (you likely won’t have to add more salt to this recipe). You can also use frozen corn, but we find it doesn’t have quite the same flavor. You may need to add more salt and sugar to taste.

Releasing the corn milk

This creamed corn recipe is best when you use fresh corn and add corn milk: the liquid that is released when you scrape corn cobs! Here’s how to do it:

  • Cut the corn kernels from the cob.
  • Use the back of a knife to scrape down the cob to release small bits of corn and the corn milk. See this video for instructions!
  • Collect the bits of corn and milk with the corn kernels, adding it when instructed in the recipe. This adds even more flavor and creaminess to the dish!
Creamed Corn recipe

How to make creamed corn

Homemade creamed corn is simple to make and cooks up in under 10 minutes! Here are the basic steps (see the recipe below for quantities):

  1. In a large skillet over medium heat, add the corn kernels (with corn milk), cream, milk, salt, sugar, and garlic powder. Heat over medium heat and simmer for 6 to 7 minutes until the corn is bright yellow and cooked through.
  2. Stir together 2 tablespoons milk with the flour in a separate bow;. Add the flour mixture and the butter to the corn and simmer until thickened, about 90 seconds. Taste and add a bit more salt if desired.
  3. If using, stir in the Parmesan cheese, or transfer to a small casserole dish, sprinkle the top with Parmesan and broil until melted. Top with paprika and parsley and serve.
Creamed corn

Ways to serve creamed corn

This creamed corn recipe pairs well with many types of main dishes! Because it’s pretty rich with the cream, we save it for special occasions when we’re cooking for friends or family. It works as an easy side dish that’s perfect in the summer or anytime. Here are a few great ways to serve it:

More corn recipes

Corn is king in the summer (especially in Midwest America where we live!). Here are a few more tasty corn recipes to enjoy:

This creamed corn recipe is…

Vegetarian and gluten-free.

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Creamed Corn recipe

Creamed Corn Recipe


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6

Description

This creamed corn recipe has the best flavor from scratch! The creamy sweet pops of kernels pair with just about anything.


Ingredients

  • 3 cups (4 cobs or 16 ounces) fresh* or canned corn kernels
  • ½ cup heavy cream (or half and half)
  • 1 cup plus 2 tablespoons 2% milk
  • ½ teaspoon kosher salt, plus more as desired
  • 1 ½ tablespoons sugar
  • ¼ teaspoon garlic powder
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • ¼ cup shredded Parmesan cheese (optional)
  • Chopped parsley, for garnish (optional)
  • Paprika, for garnish (optional)

Instructions

  1. For fresh corn, cut it from the cob. Then use the back of a knife to scrape down the cob to release small bits of corn and the corn milk (liquid that is released from the cob; see this video). This adds even more flavor and creaminess to the dish.
  2. In a large skillet over medium heat, add the corn (with corn milk), cream, milk, salt, sugar, and garlic powder. Heat over medium heat and simmer for 6 to 7 minutes until the corn is bright yellow and cooked through.
  3. Meanwhile in a small bowl, stir together 2 tablespoons milk with the flour. Add the flour mixture and the butter to the corn and simmer until thickened, about 90 seconds. Taste and add a bit more salt if desired.
  4. If using, stir in the Parmesan cheese, or transfer to a small casserole dish, sprinkle the top with Parmesan and broil until melted.
  5. Top with paprika and parsley and serve.

Notes

*The flavor in creamed corn is absolutely best with in season, fresh corn! You can also make it with canned corn. It’s not as good with frozen corn, but it can work in a pinch: you may need to add additional salt or sugar to taste.

  • Category: Side dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Creamed corn

A Couple Cooks - Recipes worth repeating.

Broccoli Cauliflower Salad

This broccoli cauliflower salad recipe will make everyone say wow! The creamy dressing and zingy mix-ins make magic with crunchy…

A Couple Cooks – Recipes worth repeating.

This broccoli cauliflower salad recipe will make everyone say wow! The creamy dressing and zingy mix-ins make magic with crunchy veggies.

Broccoli Cauliflower Salad

Here’s a fun summer salad recipe that we’ll eat ad nauseum: Broccoli Cauliflower Salad! Crunchy broccoli and cauliflower are covered in a creamy zingy dressing, then paired with sundried tomatoes, toasted pine nuts and feta cheese. We recently brought this to a cookout and when someone said “Wow!” after the first bite, we knew it was a winner. It’s similar to that retro salad with cheddar cheese and bacon, but with a twist!

Ingredients in broccoli cauliflower salad

Got a head of broccoli and a head of cauliflower? Those are the major components for this broccoli cauliflower salad, and it’s accessorized with a creamy dressing and some fun mix-ins. Since we eat a lot of vegetarian foods around here, we ditched the bacon in favor of meaty sundried tomatoes. Toasted pinenuts add big flair here, though you can use sunflower seeds too. Here are the ingredients you’ll need:

  • Broccoli
  • Cauliflower
  • Red onion
  • Sundried tomatoes
  • Feta cheese
  • Pine nuts (or sunflower seeds)
  • Mayonnaise
  • Lemon juice
  • Sugar
  • Dijon mustard
  • Salt
Broccoli cauliflower salad recipe

For the nuts

Pine nuts can be expensive, but they add a unique flavor to this broccoli cauliflower salad! If you can find them, it’s well worth it. Here are a few notes:

  • Don’t skip toasting; it brings out the flavor. Toasting the nuts for a few minutes in a skillet really brings out their nutty flavor. We taste-tasted without toasting and it was far less flavorful.
  • Or, use sunflower seeds or toasted almonds! Sunflower seeds are traditional in this classic salad. Or if you still want the crunch of nut, you could use Toasted Slivered Almonds.

Serving and storage notes

This broccoli cauliflower salad tastes great immediately, or you can refrigerate and allow the flavors to meld before serving. Leftovers last refrigerated for up to 3 days.

If you’re making the salad in advance, add the nuts directly before serving. This keeps them fresher and crunchier.

Ways to serve broccoli cauliflower salad

This broccoli cauliflower salad recipe is extremely versatile and works with many different dishes! It’s ideal as a summer salad, but it works in any season. Here are some ideas:

Broccoli and cauliflower salad

More broccoli and cauliflower recipes

This broccoli and cauliflower salad is the perfect easy salad to whip up for all your meals! Here are a few ideas for more broccoli recipes and cauliflower recipes to try:

This broccoli cauliflower salad recipe is…

Vegetarian and gluten-free.

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Broccoli Cauliflower Salad

Broccoli Cauliflower Salad


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 6 to 8

Description

This broccoli cauliflower salad recipe will make everyone say wow! The creamy dressing and zingy mix-ins make magic with crunchy veggies.


Ingredients

  • 4 cups small broccoli florets
  • 4 cups small cauliflower florets
  • ¼ cup diced red onion
  • ¼ cup jarred sundried tomatoes, drained and finely chopped
  • ¼ cup pine nuts (or sunflower seeds)
  • 1 cup mayonnaise
  • 2 tablespoons lemon juice
  • 1 tablespoon sugar
  • 1 teaspoon Dijon mustard
  • ¾ teaspoon salt, divided
  • ½ cup feta cheese crumbles

Instructions

  1. Chop broccoli, cauliflower, red onion and sundried tomatoes as noted above and place in a large bowl.
  2. Toast the pine nuts: place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and golden brown, about 3 minutes. Remove immediately from the heat and transfer to a plate to stop the cooking.
  3. In a medium bowl, mix the mayonnaise, lemon juice, sugar, Dijon mustard, and ¼ teaspoon kosher salt. Add it to the vegetables and toss to combine.
  4. Stir in the toasted pine nuts and feta cheese. Taste and add a pinch or two more salt if necessary. Serve immediately or refrigerate until serving. Store refrigerated for up to 3 days (if making in advance, add pine nuts directly before serving).
  • Category: Salad
  • Method: No Cook
  • Cuisine: Salad
  • Diet: Vegetarian

Keywords: Broccoli cauliflower salad, broccoli and cauliflower salad, broccoli & cauliflower salad, broccoli cauliflower salad recipe, cauliflower broccoli salad

A Couple Cooks - Recipes worth repeating.

Best Potato Salad

Here’s how to make the best potato salad recipe! This American-style version is creamy and classic: just like Grandma’s. There…

A Couple Cooks – Recipes worth repeating.

Here’s how to make the best potato salad recipe! This American-style version is creamy and classic: just like Grandma’s.

Potato Salad recipe

There are lots of ways to make potato salad: German or French, loaded with dill, or tossed in a tangy vinaigrette. But the type that holds our hearts is that classic American potato salad recipe! You know, the kind that’s creamy and tangy sweet, loaded with crunchy onions and pickles? It’s that pale yellow color that betrays that it’s swirled with mayo and mustard, and it’s destined for stardom at your next cookout or picnic. Here’s our best potato salad recipe!

Ingredients for this potato salad recipe

Here’s how to make potato salad the American way! Gather up your bottles of mayonnaise, mustard, and pickle relish for this one. This festival of condiments really does make for the best pop of flavor! This is our spin on Grandma’s standard, with a few tweaks like fresh dill for an herbaceous pop. Here’s what you’ll need for this recipe:

  • Yukon gold potatoes: the variety here is important! They have a lightly sweet flavor and keep their shape when boiled. Do not substitute red skinned or russet potatoes!
  • White wine vinegar
  • Celery stalks
  • Green onions
  • Red onion
  • Fresh dill
  • Sweet pickle relish (or dill pickles)
  • Mayonnaise
  • Sour cream (or Greek yogurt)
  • Yellow mustard and Dijon mustard
  • Celery seed
Best Potato salad

How to make potato salad

The trickiest part of how to make potato salad? Boiling the potatoes! Other than that, it’s a simple matter of chopping and stirring. Critics argue over whether to peel and chop before or after boiling. Here’s what we recommend:

  • Quarter the potatoes, then place them in a pot of cold water. Leave the skins on: they’ll come off easily later.
  • Boil for 8 to 15 minutes, until fork tender. Drain and rinse them under cold water.
  • Pop off the skins with your fingers, then dice. When they’re cool enough to touch, the skins come off easily after boiling.
  • Sprinkle the potatoes with vinegar and salt. This trick from Julia Child is also part of our French Potato Salad recipe. It infuses the potatoes with tangy flavor mixing them into the salad.
  • Mix all salad ingredients together, then chill 2 hours. This salad tastes great right away, but it’s best when it’s cold. See the recipe below for the ingredient list. If possible, refrigerate it for a few hours before serving.

Tips and ingredient notes

The method is simple, but it does take a bit of time to prepare this potato salad recipe. But don’t worry: it’s absolutely worth the effort in the end! Here are a few notes about the process:

  • Use sweet pickle relish for a classic flavor, or substitute dill pickles. Sweet pickle relish adds just the right sweetness to the overall mixture. But chopped dill pickles work too: they intensify the savory notes.
  • Sour cream pairs perfectly with mayo, or swap in Greek yogurt. Many salads use only mayo in the dressing. Adding Greek yogurt or sour cream in combination with it lightens the flavor. Greek yogurt also makes less calories and adds a slight tang.
  • Dijon mustard adds complexity. Yellow mustard is key to this classic recipe, but we love it with a little Dijon mustard in combination. We regularly stock both in our fridge. If you don’t, using 100% yellow mustard works too.
How to make potato salad

Storage info

This potato salad recipe just gets better over time! You can make a batch and store it in the refrigerator for days. Here are best practices when it comes to storage:

  • How long does potato salad last refrigerated? Up to 5 days. The flavor gets even better over time.
  • How long does potato salad last outside? Up to 1 hour. If serving outdoors, you can leave it unrefrigerated up to 1 hour, then return it to an ice-packed cooler.
  • How long does potato salad last at room temperature? Up to 2 hours. But try to minimize the time sitting at room temperature if possible.
  • Can you freeze potato salad? Freezing is not recommended because of the mayonnaise. Mayo doesn’t freeze well and can separate after freezing, and the potatoes can become discolored. Celery also doesn’t freeze well. The best way to extend the life is keeping it in the refrigerator.

Potato salad variations

Want to try another spin on this classic recipe? Here are a few variations that can compete with this tasty recipe:

This potato salad recipe is…

Vegetarian and gluten-free.

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Potato Salad

Best Potato Salad


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 8

Description

Here’s how to make the best potato salad recipe! This American-style version is creamy and classic: just like Grandma’s.


Ingredients

  • 3 pounds Yukon gold potatoes*
  • 3 tablespoons white wine vinegar, divided
  • 1 ¼ teaspoon kosher salt, divided
  • 3 large celery stalks
  • 5 green onions, thinly sliced (both white and green portions)
  • ¼ cup red onion, minced
  • 2 tablespoons chopped fresh dill
  • ½ cup sweet pickle relish (or chopped dill pickles)
  • ½ cup mayonnaise
  • ½ cup sour cream (or Greek yogurt)
  • 3 tablespoons yellow mustard (or 2 yellow and 1 tablespoon Dijon)
  • 1 teaspoon celery seed

Instructions

  1. Boil the potatoes: Quarter the potatoes, keeping the skins on. Place them in a large saucepan filled with cold water. Bring it to a boil and cook for 8 to 12 minutes until tender when pricked with a fork. Drain and rinse the potatoes under cold water. Allow to cool slightly, then peel the skins off with your fingers and cut the potatoes into bite-sized pieces. Place the potatoes into a bowl and sprinkle with 2 tablespoons of the white wine vinegar and ½ teaspoon of the kosher salt. Mix and let stand 5 minutes.
  2. Meanwhile, prep the salad: Slice the celery stalks in half lengthwise, then thinly slice them. Thinly slice the green onions. Mince the red onion. Chop the dill.
  3. In a large bowl, mix the mayonnaise, Greek yogurt or sour cream, yellow mustard, Dijon mustard, celery seed, 1 tablespoon of the white wine vinegar, ¾ of the teaspoon kosher salt, and plenty of fresh ground pepper. Add the potatoes, celery, green onion, red onion, and sweet pickle relish and stir until fully combined. For best results, chill 2 hours before serving. Stores 5 days refrigerated.

Notes

*The variety here is important: use Yukon gold or gold potatoes for best results.

  • Category: Side dish
  • Method: Boiled
  • Cuisine: Salad
  • Diet: Vegetarian

Keywords: Potato salad, potato salad recipe, best potato salad recipe, how to make potato salad

A Couple Cooks - Recipes worth repeating.

baby wedge salad with avocado and pickled onions

Merely three weeks ago, I lamented the mediocrity and afterthought-ness of most meatless entrees, so often cobbled together from sides of other dishes. Because I love a plot twist, it seems only right that this week I tell you about my favorit…

Merely three weeks ago, I lamented the mediocrity and afterthought-ness of most meatless entrees, so often cobbled together from sides of other dishes. Because I love a plot twist, it seems only right that this week I tell you about my favorite salad which happens to be — you guessed it — cobbled from the sides of other dishes. I used to order it from a taco place in our neighborhood before they changed the recipe, and even though I knew it was just the most filler-y lettuce, the pickled onions, sliced radishes, pepitas, and crumbled cotija they’d use to garnish their other offerings, masquerading as a salad, I did not care. Sometimes it works. Here, it sings. It’s absolutely perfect: crunchy, bright, creamy, and inhalable.

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Garlic Roasted Potatoes

Here’s a recipe that impresses every time: garlic roasted potatoes! They’re tossed with Parmesan and garlic butter for a knockout…

A Couple Cooks – Recipes worth repeating.

Here’s a recipe that impresses every time: garlic roasted potatoes! They’re tossed with Parmesan and garlic butter for a knockout side dish.

Garlic Roasted Potatoes

Here’s a fun side dish that impresses every time: Garlic Roasted Potatoes! This one is our go-to for both weeknight meals and dinner parties: and you won’t be able to stop sneaking bites. The tender potatoes are roasted with garlic powder and Parmesan cheese for extra crispiness, then tossed with garlic butter after they’re nice and tender. The double hit of garlic adds a bit of magic! Here’s how to make them.

Ingredients in garlic roasted potatoes

This garlic roasted potatoes recipe is simple to put together and makes a splash hit on any dinner table. The potatoes take 35 minutes to roast, and you can prep everything while your oven is preheating. Here are the ingredients you’ll need for this easy side dish:

  • Baby red potatoes or red potatoes
  • Olive oil
  • Garlic powder
  • Kosher salt and black pepper
  • Parmesan cheese (optional)
  • Salted butter
  • Garlic
  • Fresh parsley
Garlic roasted potatoes

Key to making garlic roasted potatoes

The big key to garlic roasted potatoes? Add the garlic after roasting. Many recipes specify to add minced garlic at the beginning of the roasting time. In our house, that equals browned and burned garlic bits. Adding the garlic in a garlic butter mixture afterwards makes sure the garlic stays beautifully savory without burning.

Types of potatoes for this recipe

The best type of potatoes for this garlic roasted potatoes recipe is red potatoes. They’re part of a family called waxy potatoes that have thin, shiny skin and creamy flesh. Waxy potatoes are low in starch, so they hold their shape well when cooked. Starchy potatoes like russet potatoes have a fluffy texture when cooked, so we don’t recommend that variety here. You can find a few different types of potatoes at the store:

  • Red potatoes: Potatoes labeled as such are usually medium sized, with a shiny reds skin
  • Baby red potatoes: Baby red potatoes are a younger stage of red potatoes: they have an even more delicate flavor
  • Mini red potatoes or creamer potatoes: These are also younger stages of red potatoes and may be similar to baby potatoes, or even smaller.

Can’t find red potatoes? You can use other types of waxy potatoes here, like fingerling potatoes or even Yukon gold potatoes, chopped into bite-sized pieces.

Garlic roasted potatoes

We like this recipe best as garlic Parmesan roasted potatoes, with a little cheese tossed in halfway through the bake time. Why? The Parmesan cheese helps to make the exterior of the potatoes even crispier. You also end up with little crispy bits of Parmesan where it falls off the potatoes onto the baking sheet. It’s not required, but it sure does step this recipe up a notch.

Diet variations

Made as written, this recipe is gluten-free and vegetarian. Want to make vegan garlic roasted potatoes? The Parmesan cheese isn’t required. Simply omit the Parmesan and use vegan butter in place of the butter.

More roasted potato recipes

There are so many different ways to roast potatoes! Here are a few more ideas for roasting types of potatoes:

This garlic roasted potatoes recipe is…

Vegetarian and gluten-free. For vegan, omit the Parmesan cheese and use vegan butter.

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Garlic Roasted Potatoes

Garlic Roasted Potatoes


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4

Ingredients

  • 2 pounds baby red potatoes (or chopped medium red potatoes)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • Fresh ground black pepper
  • ⅓ cup shredded Parmesan cheese (optional)
  • 1 ½ Tbsp salted butter (or vegan butter, for vegan)
  • 1 large or 2 small garlic cloves, finely minced (2 teaspoons minced)
  • 1 Tbsp finely chopped fresh parsley

Instructions

  1. Preheat the oven to 425°F.
  2. Wash the potatoes, then slice them in half (for baby potatoes) or dice them into 1/2-inch cubes.
  3. In a large bowl, stir together potatoes, olive oil, garlic powder, kosher salt, and several grinds of fresh ground black pepper. 
  4. Line two baking sheets with parchment paper. Spread the potatoes in an even layer on the sheet cut and make sure they are side down. Roast for 20 minutes. Toss with the Parmesan cheese and rotate the pans. Roast another 10 to 15 minutes until browned, depending on the size of the pieces. 
  5. Meanwhile, melt the butter in a small saucepan with the minced garlic and parsley, then remove from the heat and set aside.
  6. Remove the potatoes from the oven. Toss with garlic butter and another pinch of salt. Serve warm. 
  • Category: Side dish
  • Method: Roasted
  • Cuisine: Vegetables
  • Diet: Vegetarian

Keywords: Garlic roasted potatoes, roasted garlic potatoes, garlic parmesan roasted potatoes, roasted potatoes with garlic

A Couple Cooks - Recipes worth repeating.