potluck recipe

Pasta salad in the Instant Pot? Believe it! This Italian Pasta Salad is made with chickpeas in a tangy Italian vinaigrette that cook at the same time as the pasta using the pot-in-pot method. Served warm or at room temperature, this is an easy lunch, side dish, or potluck favorite.

Instant Pot Italian Pasta Salad

Red Wine Vinegar

Tbsp Italian Seasoning ((look

Tbsp Honey

Dijon Mustard

Salt

tsp Black Pepper

Olive Oil

oz Pasta ((any variety

oz Broccoli, chopped into small florets

oz Dry Italian Salami,

oz Sharp White Cheddar Cheese, cubed

oz Sun-dried Tomatoes

If making your own vinaigrette, whisk together red wine vinegar, Italian seasoning, honey, mustard, salt, and black pepper. Add olive oil, while whisking. (Alternatively, you can combine all of the ingredients in a jar with a tight lid and shake until the vinaigrette is smooth.)

Make Vinaigrette

To the bowl of the Instant Pot, add vinaigrette and chickpeas. Stir well.

Top the chickpeas with a 2” metal trivet. Place a 7” wide glass bowl on top of the trivet. (Be sure that both the rack and bowl are approved for use in the Instant Pot.)

Fill the bowl with pasta. Add ¼ tsp salt and pour water over top so that the pasta is covered by 1-2 inches of water. (The pasta will expand as it cooks, so you’ll need this extra water.)

Close and lock the lid.

Set the pressure valve to Sealing.

Cook on manual / high pressure for 6 minutes.

When done cooking, leave the machine on Warming (most machines automatically revert to this after cooking). Allow pressure to release naturally for 10 minutes. (Tip: I like to set a kitchen timer so that I don’t get distracted and forget.)

While the Instant Pot is working, place broccoli florets in a microwave-safe bowl. Add 2 Tbsp water and cover with a paper towel. Microwave on high until broccoli is tender, 3 to 4 minutes.

Return to the Instant Pot and manually release any remaining pressure.

Carefully remove the bowl of pasta. Drain pasta.

Pour drained pasta back into Instant Pot and stir to combine with vinaigrette and chickpeas.

Stir steamed broccoli, salami, cheese, and tomatoes into pasta.

Serve warm or at room temperature.

Make Salad

You’d never guess that these tender, fall-off-the-bone pork ribs can be made in under an hour. Start them in the Instant Pot and finish in the oven for the perfect balance of texture and flavor.

Instant Pot BBQ Ribs

pork

Salt and Pepper

Spice Rub

Water

BBQ Sauce ((use your favorite))

Remove and discard membrane from ribs, if not already removed. (A good tutorial can be found here; some places you purchase ribs may already have this removed.)

Season the ribs with salt and pepper or use your favorite spice rub. (We use a BBQ spice rub from one of our favorite local restaurants.)

Add the Instant Pot rack to the pot. Pour in water and then add ribs. You can spiral the rack of ribs around the inside of the pot or slice the ribs into segments and stack them.

Lock the lid and use the manual setting to cook the ribs on high for 25 to 35 minutes (both ends of the cooking range will yield tender ribs, but in the higher timeframe the meat will be fall-off-the-bone).

Allow the pressure to naturally release for at least 15 minutes.

Preheat the oven to 350 degrees F.

Spread the ribs out on a foil-lined baking sheet.

Brush the top of the ribs with BBQ sauce.

Bake the ribs until the sauce forms a shiny glaze over the top, 15 minutes.

Serve immediately, with extra sauce for dipping.

This Tuna Pasta Salad is the perfect picnic food. It is easy to throw together with light delicious flavors everyone will love.

Tuna Pasta Salad

lb medium shells (cooked, drained, and rinsed with cold water)

tuna

peas (see note)

celery (diced)

onion

mayonnaise

yogurt

lemon juice

dill ((or 1 teaspoon dry dill))

(see

black pepper

Cook the shells according to package instructions, being sure not to over cook. Drain and rinse with cold water.

In a small bowl, whisk together the mayonnaise, yogurt, lemon juice, dill, salt and pepper.

Add the noodles, tuna, peas, celery, and onion to a large bowl. Pour dressing over it, and toss to combine.

https://embed.mediavine.com/videos/wtqgbfxrry3rvcvyor2f

Coconut Cream Pie Dip 

coconut cream pudding mix

milk

oz cream cheese (1 package)

sugar

oz cool whip, thawed

coconut flakes

Cookies or fruit

Whisk together the pudding mix and milk in a large bowl until the mixture thickens, about two minutes.

In a separate bowl, mix together the cream cheese and powdered sugar until smooth, then add in the cool whip and stir until fully combined.

Mix the pudding and cream cheese mixtures together and fold in the ¾ cup of coconut flakes.

Transfer to serving dish and refrigerate for a minimum of 30 minutes.

Potato Salad recipe made the old fashioned way with a few simple ingredients. One bite and you'll know why this classic dish is a hit at every holiday and potluck!

Potato Salad

red potatoes

green peppers

eggs

salt and pepper,

Start by cooking your potatoes. I prefer to...

Start by cooking your potatoes. I prefer to leave the skin ON, but my Grandma always liked hers peeled. Cut your potatoes into smaller chunks and place them in a large pot with enough water to cover the tops of the potatoes.

Cook over high heat and bring to a...

Cook over high heat and bring to a boil. Once boiling, reduce heat to medium low and cover with a lid. Cook potatoes for 15 minutes or until potatoes are soft.

Once the potatoes are done cooking, drain them...

Once the potatoes are done cooking, drain them and then dice them into small bite-sized pieces.

While your potatoes are boiling, you can also...

While your potatoes are boiling, you can also make your eggs. Dice your peppers and onions. Remember, you want to dice them in very small pieces, about 1/4”, thumbnail size as my mom always told me!

In a large mixing bowl, mix together the...

In a large mixing bowl, mix together the diced potatoes, onions, and peppers. Stir in the diced eggs and mayonnaise.

Stir everything together and season with salt and...

Stir everything together and season with salt and pepper to taste.

Refrigerate potato salad for at least one hour...

Refrigerate potato salad for at least one hour before serving, allowing the flavors to mingle and chill. Then enjoy!

https://mediavine-res.cloudinary.com/video/upload/fhgsmcsnvxamo9omzncf.mp4

Potato Salad recipe made the old fashioned way with a few simple ingredients. One bite and you’ll know why this classic dish is a hit at every holiday and potluck!

Homemade pasta salad that's perfect for any potluck or backyard bbq!

Best Potluck Pasta Salad

pasta

red onions

heirloom cherry tomatoes (halved (regular cherry

cucumbers

capers

feta cheese

red wine vinegar

lemon juice (freshly squeezed if possible)

tsp minced garlic

tsp dijon mustard

oregano

parsley

olive oil

Salt and pepper (to taste)

Fill a large stockpot with water and bring to a boil over HIGH heat. Salt the water with about a tablespoon of salt. Add pasta and cook until just al dente (according to package instructions).

Drain pasta and toss with a light drizzle of olive oil. Set aside to cool slightly.

While pasta is cooling, chop tomatoes, cucumber, and red onion. Set aside in a large mixing bowl and add capers to the bowl.

Add dressing ingredients, except for olive oil, to a bowl and whisk to combine. While whisking, slowly pour in the olive oil, and continue whisking until completely combined. Taste and adjust salt and pepper accordingly.

Add the cooked pasta and crumbled feta cheese to the large bowl with the vegetables. Pour dressing over the top and toss to combine.

Cover bowl with plastic wrap and refrigerate for several hours, up to 2 days.

Serve cold or at room temperature, and enjoy!

Thank you so much for sharing this delicious recipe. We had a surprise dinner for my parents anniversary at my house. I barbecued, had 2 salads, this pasta salad being one of them. EVERYONE loved it! My mom insisted on taking what was left of the pasta salad home with them 😋.

Been making this for a few years. This last time the whole family screamed when some fell on the floor. I giggled with satisfaction. Making it for a family reunion tomorrow by popular demand! Even the picky eaters eat all of it!

I made this salad for a side dish (one of several )for  a wedding  x’s it by 20 it was perfect in a 18” pan it was a big hit and completely eaten! I made exactly as recipe stated thanks for the recipe, will make again!

Yes,  I made this wonderful salad and it was just delicious! I took it to the Hollywood Bowl in L.A. to a "Sound of Music", sing-a-long that was packed (Holds 17,000+ people)...Sounded Hokey, but it was so much fun and we all brought food! People Loved it! It made a lot and I brought some home and it was even better the day after! Absolutely delicious, and really pretty! I hadn't had to bring something to a "potluck" for years, but this was a big hit! I made it with Gluten-free Rotini and all of your ingredients plus a little cut-up white cheddar, too! Thanks so much!

I made this for dinner recently and got rave reviews! Hubs said I could make it anytime! It’s great with leftover meat or veggies added.

Everyone loved it it - used dry oregano, basil &amp; just added some red pepper for extra color and crunch

https://mediavine-res.cloudinary.com/video/upload/t_original/v1616078531/iM2Y6nN7x.mp4

This Mediterranean pasta salad has sweet heirloom cherry tomatoes, crisp cucumbers, mild red onions, salty feta crumbles, briny capers, and is tossed in the most amazing homemade red wine vinegar and herb dressing.

POTLUCK PASTA SALAD

A hearty blend of Tuscan flavors from your favorite creamy tomato basil soup baked into a fluffy focaccia bread. Serve this with soup or as an appetizer to show off your baking skills. Brush it with garlic butter as soon as it finishes.

Tomato Basil Focaccia Bread

tomato soup plus water

salt

active dry yeast

all-purpose flour

extra virgin olive oil,

cherry tomatoes, halved

cheese,

fresh basil, chopped

garlic cloves, pasted

fresh parsley, minced

In a 2 cup liquid measuring cup, add the tomato soup and heat in the microwave until room temperature. Add warm water until you have 2 cups of liquid.

Mix the warm tomato soup, salt, yeast, and tablespoon of olive oil in a bowl with a spoon until dissolved.

Add flour to the mixture until a shaggy dough forms. The dough should be wet and jiggly. You may need to adjust warm water tablespoon by tablespoon.

Cover mixture with plastic wrap and let rest for 30 minutes.

Preheat the oven to 250° F and par-dry the sliced cherry tomatoes on a sheet tray cut-side up for 1 - 2 hours or however much time you have. Let cool

Set up a bowl of warm water for your hands, then execute four stretch and folds from North, South, East, and West over each side of the dough with wet hands for each fold. Then lift the dough and coil the dough under itself. Cover in plastic wrap and let rest for 30 minutes. Repeat 3 more times.

Gently add the dough to a greased 9x13 pan and spread half the cherry tomatoes, parmesan cheese, and fresh basil all over the dough. Fold the dough into thirds and flip lengthwise in the pan. Lightly press it into the pan without degassing the dough then drizzle with olive oil, and top with remaining toppings.

Cover dough with plastic, and let rest for 1 hour. Preheat the oven to 400° F.

In a bowl, mix together the fresh parsley, garlic and olive oil. Set aside with a pastry brush.

Dimple the focaccia dough lightly from top to bottom, then top with whatever toppings you’d like. Bake for 20 - 22 minutes or until lightly golden and the internal temp registers 190°F.

Let rest for 5 minutes, then remove bread from pan. Brush with garlic herb oil and let cool completely on a wire rack.

Cucumber Avocado Salad is the perfect easy and light side dish. Made with fresh ingredients and a simple dressing, this is a great dish to bring to outdoor picnics and gatherings.

Cucumber Avocado Salad

Roma tomatoes (chopped)

cucumber

lime juice

extra virgin olive oil

honey

hot sauce

cilantro (chopped fine (see note))

avocados (diced)

Add the chopped tomatoes, cucumbers, and onion to a large bowl.

Whisk together the lime juice, olive oil, honey, hot sauce, and salt. Mix into the vegetables and then mix in the cilantro.

Gently fold in the avocado and serve.

I am on keto so I could not use the honey so I Used some monkfruit sweetener and Persian cucumbers! It was absolutely wonderful and super easy to make. Love your recipes and blog.

https://content.jwplatform.com/videos/6Q6oTEIS.mp4

Top 8 potluck recipe recipes from across the web

The most viewed potluck recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Instant Pot Italian Pasta Salad

Instant Pot BBQ Ribs

Tuna Pasta Salad

Coconut Cream Pie Dip

Potato Salad

Best Potluck Pasta Salad

Tomato Basil Focaccia Bread

Cucumber Avocado Salad

Top 8 potluck recipe recipes from across the web

The most viewed potluck recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Italian Pasta Salad

Instant Pot BBQ Ribs

Tuna Pasta Salad

Coconut Cream Pie Dip

Potato Salad

Best Potluck Pasta Salad

Tomato Basil Focaccia Bread

Cucumber Avocado Salad

The most viewed potluck recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine