I gave the vintage lime Jello salad a modern makeover. With cream cheese for tang, pineapple and lime for zip, and a splash of 7-Up for that light, fizzy fluff, this retro-inspired treat is now a sweet, citrusy dream I know you guys will love!
The Glow-Up Your Grandma’s Jello Salad Needed
7-Up is the Game-Changer: A splash of soda lightens the texture and adds a citrusy fizz! My secret to that mousse-like fluff!
Expert-Approved Texture: I perfected the chill time and mix for a smooth, scoopable salad with no lumps, no water, just creamy perfection!
Make-Ahead Magic: This lime jello salad is even better the next day! It holds its shape and flavor, making it perfect for prepping ahead!
Ingredients Needed
Fun Add-Ins: Mix in 1 cup chopped walnuts or pecans, 1 cup cottage cheese, 2 cups mini marshmallows, or 1 cup canned mandarin oranges for extra flavor and texture in your lime jello salad.
No Fresh Pineapple: Fresh pineapple has an enzyme that stops gelatin from setting. Use canned pineapple only!
How to Make Lime Jello Salad
My kids go wild for this green Jello salad, like they do for my orange creamsicle and raspberry pretzel Jello salads. They are easy to throw together, and then the fridge does the rest while you try to conquer the chaos.
Dissolve Gelatin: Spray a 9 x 13 x 2-inch baking dish lightly with nonstick cooking spray and set aside. Combine the water with the pineapple juice and heat it in the microwave for 1-2 minutes, until boiling. Add it to a medium bowl with the 6-oz box of lime gelatin and whisk until the gelatin is completely dissolved. Set it aside to cool for at least 10 minutes.
Mix Cream Cheese: Add the cream cheese to a large bowl and use a hand mixer or stand mixer fitted with the paddle attachment to beat the cream cheese until smooth. Scrape the bowl and beat again to make sure no cream cheese lumps remain.
Carefully Combine: Add the cooled gelatin to the cream cheese and carefully mix until completely combined.
Slowly Incorporate: Slowly stir in the 7-Up soda to the cream cheese mixture to ensure it’s evenly incorporated and there aren’t any lumps. Add the crushed pineapple and mix until combined.
Add Whipped Topping: Whisk in the whipped topping until smooth, then pour the gelatin into the prepared baking dish.
Chill and Serve: Cover with plastic wrap and chill for at least 4 hours, or until completely set. Serve lime jello salad with additional whipped topping or whipped cream.
Alyssa’s Pro Tip
Mix It Like a Pro: Beat the cream cheese until smooth before adding the cooled gelatin to prevent lumps. Once you add the 7-Up, it makes it hard to smooth out. Fold in the Cool Whip gently and whisk until silky to keep it light and fluffy.
Storing Leftover Lime Green Jello Salad
In the Refrigerator: Store leftovers covered tightly with plastic wrap in the fridge for up to 5 days.
In the Freezer: I don’t recommend freezing this recipe. Jello doesn’t do so well when frozen and thawed.
More Jello Recipes To Try
Being from Utah, I’ve got a soft spot for Jello, whether it’s retro or my favorite raspberry pretzel version at Thanksgiving or Christmas dinner. It always reminds me of my grandma and being with family.
Spray a 9 x 13 x 2-inch baking dish lightly with nonstick cooking spray and set aside.
Combine 1 cup water with 1 cup reserved pineapple juice and heat it in the microwave for 1-2 minutes, until boiling. Add it to a medium bowl with 1 (6-ounce) box lime gelatin and whisk until the gelatin is completely dissolved. Set it aside to cool for at least 10 minutes,
Add 8 ounces softened cream cheese to a large bowl and use a hand mixer or stand mixer fitted with the paddle attachment to beat the cream cheese until smooth. Take the time to scrape down the sides and bottom of the bowl and beat it again, ensuring that there are no lumps of cream cheese remaining.
Add the cooled gelatin to the cream cheese and carefully mix until completely combined.
Slowly add 1 cup 7-Up Soda to the cream cheese mixture to ensure it's evenly incorporated and there aren't any lumps. Add 1 (20-ounce) can drained crushed pineapple and mix until combined.
Whisk in 1 (8-ounce) container thawed whipped topping until smooth, then pour the gelatin into the prepared baking dish.
Cover with plastic wrap and chill for at least 4 hours, or until completely set. Serve with additional whipped topping or whipped cream.
Notes
Leftover Instructions: Store leftovers tightly covered in the fridge for up to 5 days—skip the freezer, Jello doesn’t thaw well.
I couldn’t let another week go by without making this meal plan for you! This is made up of all the most popular recipes on the site! They are SO delicious and once you make them, you will know why they are the best!
What’s On the Menu?
This week’s dinners are all about the hits—reader-favorite recipes that are big on flavor and low on effort. Think easy prep, tried-and-true slow cooker meals, and one-pan favs that keep dinner simple and delicious. These are the recipes everyone keeps coming back for—and once you try them, you’ll see why!
This free weekly meal plan is exactly what you need to make your week a little easier! These five recipes will feed 4-6 people (depending on your crew), plus it includes a shopping list to keep things simple.
Tender and juicy chicken thighs simmered in a brown sugar bourbon sauce all day long. Your family will love this melt-in-your-mouth crockpot bourbon chicken. A classic New Orleans recipe made easy in the crockpot!
Reader-favorite ‘Marry Me Chicken’ made even better with tender penne pasta! The noodles hold the cheesy, sun-dried tomato sauce inside for a burst of flavor in each bite! It’s sure to win over anyone that tries it.
These easy shrimp tacos are the perfect simple dinner for busy weeknights! Plump, juicy shrimp are cooked in a flavorful spice blend then wrapped in warm flour tortillas and piled high with your favorite toppings.
I only meal plan Monday-Friday because we sometimes have plans over the weekend or I have leftovers that we can have to finish off the week! If you do have leftovers, make sure to store them properly in an airtight container in your fridge.
from The Recipe Critic https://ift.tt/MZaXoDV
The best sandwich ever? Hands down, a BLT. Add in my obsession with pasta salads and, chef’s kiss! This BLT Pasta Salad brings all the flavor with crispy bacon, juicy tomatoes, and crunchy lettuce!
Why This Will Be Your Summer Obsession
Summer’s MVP: Whether it’s a backyard BBQ or a casual get-together, this pasta salad steals the spotlight. Everyone will beg you for the recipe.
Customizable: Use whatever pasta shape you’ve got, toss in some grilled chicken, or switch up the veggies. It’s flexible, flavorful, and fabulous!
Ranch Lovers, Rejoice: That creamy ranch dressing pulls everything together for a nostalgic and next-level BLT pasta salad combo.
BLT Pasta Salad Ingredients
Switch the Dressing: You can skip the ranch and use 1 to 1½ cups of your favorite dressing instead. Italian, avocado ranch, blue cheese, and Caesar are some good options.
Toss in Extras: Add veggies or cheese like avocado, red onions, peppers, corn, feta or even crumbled blue cheese.
Boost the Protein: Toss in chicken, steak, or more bacon (because why not?).
Crunch It Up: Croutons add a fun crunch, just know they’ll soften the longer they sit.
How to Make BLT Pasta Salad
With just a few quick steps, you’ll have a fresh, flavorful salad that’s packed with all the best parts of a classic BLT—plus pasta! It comes together easily and is ready to serve in no time.
Boil the Pasta: Bring a large pot of salted water to a rolling boil and cook the pasta according to the package instructions. Drain the pasta and then rinse with cold water to stop the cooking. Once cooled, shake off the excess water and then toss with olive oil to prevent it from clumping together.
Mix the Salad Ingredients: Add the cooled pasta, bacon, lettuce, and cherry tomatoes to a large bowl.
Homemade Ranch Dressing: Whisk the mayo, sour cream, milk, apple cider vinegar, and ranch seasoning mix together in a small bowl.
Toss: Pour the dressing over the salad and toss until everything is evenly coated. Serve immediately.
Alyssa’s Pro Tips
Al Dente Pasta: Cook your pasta just until it’s al dente! Overcook it, and it’ll turn mushy when you mix it all together.
Extra Dressing: Pasta salad loves to soak up the dressing. If you like it extra saucy, whip up some extra dressing to mix in later!
How to Store Leftover Pasta Salad
Make Ahead: You can make this salad ahead of time, just keep it in the fridge and keep the bacon and lettuce separate to maintain their crispiness. Toss everything together right before serving.
Storage: Store leftover BLT pasta salad in the fridge in an airtight container for 3-4 days. The bacon might lose its crunch, and the lettuce will soften, but it’ll still taste amazing!
All the BLT goodness you love, now in pasta salad form! Simple, quick, and a total crowd-pleaser.
CourseAppetizer, Salad, Side Dish
CuisineAmerican
Keywordbacon lettuce tomato pasta salad, bacon lettuce tomato pasta salad recipe, bacon ranch pasta salad, blt pasta salad, BLT pasta salad recipe, BLT pasta salad recipes, cold pasta salad, Easy Pasta Salad, potluck salad, potluck side dish
Prep Time28 minutesminutes
Cook Time11 minutesminutes
Total Time39 minutesminutes
Servings8servings
Calories379kcal
AuthorAlyssa Rivers
Ingredients
12ouncesuncooked short pastasuch as rotini or bowtie
Bring a large pot of salted water to a rolling boil and cook 12 ounces uncooked short pasta according to the package instructions. Drain the pasta and rinse with cold water to stop the cooking. Once cooled, shake off the excess water and toss it with a little olive oil to prevent it from clumping together.
Add the cooled pasta, 1 cup chopped crisp bacon, 3 cups packed chopped romaine lettuce, and 1 pint halved cherry or grape tomatoes to a large bowl.
Prepare the dressing by whisking ½ cup mayonnaise, ½ cup sour cream, ½ cup milk, 1 tablespoon apple cider vinegar, and 1 ½ tablespoons Homemade Ranch Seasoning Mix together in a small bowl.
Pour the dressing over the salad and toss until everything is evenly coated. Serve immediately.
Notes
Storage InstructionsMake Ahead: Make this salad ahead of time—just keep the bacon and lettuce separate to maintain their crispiness. Toss them in right before serving, and you’re good to go!Storage: Store leftover BLT pasta salad in an airtight container for 3-4 days. The bacon might lose its crunch, and the lettuce will soften, but it’ll still taste amazing!
Air Fryer Egg Rolls are everything you love about your favorite takeout appetizer, made right at home! They’re crispy, crunchy , loaded with flavorful chicken filling , and cooked without the hassle of deep frying. The Egg Roll Upgrade You’ll Love Perfectly Crispy Without Deep Frying: The air fryer gives these egg rolls an irresistibly crunchy exterior while keeping the filling juicy and tender. Better Than Takeout: Loaded with seasoned chicken, crunchy veggies, and bold Asian-inspired flavors, they’re fresh, flavorful, and made right in your own kitchen. Great for Dinner or Appetizers: Serve them with a good sweet chili sauce or sweet and sour sauce s for an easy weeknight meal, game day snack, or party appetizer everyone will devour. A Reader’s Review These are delicious!! So much healthier than store bought or take-out. Pretty easy to make. – Janice Ingredients For Air Fryer Egg Rolls Gr...
