I don’t know what kind of hold cucumbers have on me lately, but I’m obsessed. This cucumber bell pepper salad is crunchy, a little sweet, a little spicy, and totally guilt-free.
Why It’s Totally Worth the Hype
TikTok Famous: This cucumber bell pepper salad went crazy viral, and one bite will show you why.
Veggie Clean-Out Win: The perfect way to use up all those crisp summer veggies.
Meal-Prep Hero: Chop your veggies at the start of the week, then just toss with dressing as you go for a fresh, healthy snack or lunch all week long!
Ingredients for Cucumber Bell Pepper Salad
Use English or Persian cucumbers: No peeling or seeding needed! Just note that Persian cucumbers are smaller, so you’ll need a few extra.
Skip the green bell peppers: They can add a bitter note that throws off the flavor balance.
Sweet Mini Peppers work too: Just be sure to remove the seeds for the best texture and taste.
Toss in some avocado: It adds a creamy contrast that pairs well with all that crunchy goodness.
Save time with storebought dressing: I think this homemade ginger dressing is perfect, but you can swap in ⅔ cup of your favorite ginger dressing to make this salad even quicker to throw together.
How to Make Cucumber Bell Pepper Salad
I love taking a little time at the beginning of the week to chop the veggies and prep this salad. It makes the best grab and go lunch or snack all week long. Add some grilled chicken and warm pita, and you’ve got lunch or a light dinner ready in seconds.
Combine: Add the cucumber slices, bell peppers, and red onion to a large bowl.
Make the Ginger Dressing: Prepare the dressing by adding the ginger, soy sauce, rice vinegar, sugar, and mustard to a blender or food processor and blending until smooth.
Add Olive Oil: While the blender is on the lowest speed, slowly drizzle in the olive oil until fully combined. Season with salt and ground black pepper to taste.
Assemble and Serve: Add the ginger sesame dressing to the vegetables and toss to coat. Top with the everything bagel seasoning and a spoonful or two of chili crisp, if desired. Toss again. You may serve it immediately or let the salad sit for 10-15 minutes to allow the flavor to meld before serving.
Alyssa’s Tip
Hold the Dressing (for Now): Adding the dressing too early draws moisture from the cucumbers, making the cucumber salad watery. I recommend adding it 10–15 minutes before serving for maximum flavor and crunch.
Crispy, crunchy, sweet, and just a little spicy, this viral cucumber bell pepper salad is the healthy snack or side you’ll want to meal prep on repeat.
CourseAppetizer, Salad, Side Dish
CuisineAmerican, Asian American
KeywordAsian cucumber salad, cucumber bell pepper salad, cucumber salad, cucumber sweet pepper salad, cucumber sweet pepper salad recipe, pepper cucumber salad, sweet pepper cucumber salad, tiktok cucumber bell pepper salad, tiktok recipe, tiktok viral recipe, viral bell pepper and cucumber salad, viral bell pepper and cucumber salad recipe, viral cucumber salad
Combine 3 cups diced cucumber, 1 cup diced red bell pepper, 1 cup diced orange bell pepper, 1 cup diced yellow bell pepper, and ½ cup diced red onion in a large bowl.
Prepare the ginger dressing by adding 1 tablespoon peeled fresh ginger, 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 2 tablespoons granulated sugar, and 1 teaspoon Dijon mustard to a blender or food processor and blending until smooth.
While the blender is on the lowest speed, slowly drizzle in ½ cup olive oil until combined. Season with salt and ground black pepper to taste.
Add the dressing to the vegetables and toss to coat. Top with the 1 tablespoon everything but the bagel seasoning and a spoonful or two of chili crisp, if desired, then toss again. You may serve it immediately or let the salad sit for 10-15 minutes to allow the flavor to meld before serving.
Notes
Storing Leftovers: Store leftover cucumber bell pepper salad in the fridge, tightly wrapped or in an airtight container, for up to 2 days.
Craving something cozy, cheesy, and totally irresistible? My four cheese pasta brings comfort with a creamy ricotta base and a melty mix of easy-to-find Italian cheeses. It’s indulgent and totally hits the flavor jackpot!
What Makes This So Incredibly Cremy?
Velvety Sauce Goals: Ricotta and heavy cream team up for a diabolically creamy texture. You’ll 100% be licking your plate clean.
All the Cheese, all the Ease! Made with simple, grocery store cheeses that melt beautifully without needing anything fancy.
Add Protein: This creamy cheesy pasta pairs perfectly with extras like sliced grilled chicken, air fryer shrimp, crispy pancetta, or Italian sausage.
Four Cheese Pasta Ingredients
Pasta Type: You can use any pasta or noodle shape you like. Cook it until al dente and follow the recipe as usual.
Cheese: Feel free to swap or add cheeses! Just keep the ricotta and heavy cream as the creamy base. Try mixing in Parmigiano Reggiano, Provolone, Taleggio, or any of your favorites!
Use Freshly Grated Cheese: Always grate your own cheese for the best melt and flavor. Pre-shredded cheeses contain anti-caking agents that can make your sauce clumpy and prevent smooth melting.
How to Make Easy Cheesy Pasta
You guys, this four cheese pasta recipe is so delicious and comes together quickly and easily. Pair it with some crusty sourdough bread and a crisp salad to round out the meal. Let’s get to cooking!
Add the Ricotta and Cream: Slowly whisk the reserved pasta water into the oil and garlic mixture, then add the ricotta cheese and heavy cream to the liquid. Reduce to medium-low heat and simmer, stirring until the ricotta is melted and the sauce is smooth.
Stir in the Cheeses: Add in the parmesan, mozzarella, asiago, and salt and black pepper to taste. Reduce the heat to low and whisk the sauce until all the cheese is melted and the sauce is creamy and smooth.
Add the Pasta, Garnish, and Serve: Add the cooked pasta and stir to coat it in the cheese mixture. Remove from the heat and serve fresh with additional cheese as garnish.
Alyssa’s Pro Tip
Pasta Water: Don’t skip the step to reserve the pasta water! If you don’t, the starch in the water that comes from cooking the pasta won’t help keep the sauce silky, creamy, and perfectly smooth.
Cook the 8 ounces penne pasta according to the package directions until al dente. Drain the pasta, reserving 1 cup of the pasta water, and set both aside.
Heat the 2 tablespoons olive oil in a large pan over medium-high heat. Add the 1 tablespoon minced garlic to the pan and cook for 1 minute, until fragrant.
Slowly whisk the 1 cup reserved pasta water into the oil and garlic. Add 1 cup ricotta cheese and 1 cup heavy cream to the liquid, then reduce the heat to medium-low. Stir until the ricotta is melted and the sauce is smooth.
Add in the ½ cup freshly shredded Parmesan cheese, ½ cup freshly shredded mozzarella cheese, ½ cup freshly shredded Asiago cheese, and salt and pepper to taste. Reduce the heat to low and whisk the sauce until all the cheese is melted and the sauce is creamy and smooth.
Add in the cooked pasta and stir to coat it in the cheese sauce. Remove the pasta from the heat and serve fresh with additional cheese as garnish.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 5 days. This dish doesn’t freeze well, so it’s best enjoyed fresh or refrigerated.
If you’re looking to make this pasta dish into a full meal, dress it up with sliced air fryer chicken breast on top and roasted air fryer asparagus on the side for a dinner that feels a little extra! Here are a few more ideas.
Spaghetti Margherita has been a family favorite since I was a kid, though we just called it “pasta with tomato and basil.” It’s simple, fresh, and so full of flavor, even my meat-loving husband can’t get enough!
Why You’ll Fall in Love at First Bite
Big Flavor, Low Effort: A handful of ingredients, simple methods, and you’ve got a restaurant worthy meal in no time.
Meatless but Mighty: Even die hard meat fans will devour this one. It’s fresh, hearty, and so filling without needing a single meatball.
Reheat and Repeat: The leftovers are chef’s kiss. Everything melds together, so lunch the next day tastes even better.
Summer on a Plate: With juicy tomatoes, fresh basil, and a drizzle of good olive oil, every bite tastes like you’re soaking up sun on an Italian patio.
Spaghetti Margherita Ingredients
Best Tomatoes: Cherry, heirloom, or grape tomatoes work best. Ripe Roma tomatoes are fine too, just skip the big watery ones.
Canned Tomatoes: You can use two 14.5 oz cans of petite diced tomatoes (not drained) in place of the cherry tomatoes.
Added Sugar: A pinch of sugar balances acidity and boosts flavor. Totally optional, and it won’t make it taste sweet.
Dried Basil: Use 1 Tbsp dried basil if needed, but fresh really brings the best flavor.
Olive Oil: Stick with extra virgin olive oil. It adds rich, fruity flavor and holds up just fine with this recipe’s gentle heat.
How to Make Easy Spaghetti Margherita
My spaghetti margherita pasta recipe comes together quickly and tastes like you’ve been cooking all day. Whip up some of my favorite garlic bread and bruschetta to get your at home Italian night started! Here’s how to make it happen!
Boil the Noodles: Cook the spaghetti according to the instructions on the package until al dente. Drain and set aside.
Cook the Tomatoes: Add the tomatoes, sugar, salt, and pepper, and stir to combine. Cover and cook for 15 minutes, or until the tomatoes are soft and can be easily smashed with the back of a spoon.
Add the Basil and Noodles: Add the basil and the cooked noodles to the skillet and stir until the noodles are fully coated and heated through.
Add Cheese and Serve: Remove the skillet from the heat and stir in the cheeses.
Garnish and Serve: Top your spaghetti margherita with additional grated cheese, fresh basil leaves, and a crack of black pepper before serving.
Alyssa’s Pro Tip
Grate Your Cheese: Skip the pre-shredded cheese, it won’t melt as well as fresh. You can also add fresh mozzarella pearls to your spaghetti margherita for extra melty goodness.
Cook 12 ounces uncooked spaghetti noodles according to the instructions on the package until al dente. Drain and set aside.
Meanwhile, add ⅓ cup extra virgin olive oil to a large 14-inch skillet and heat over medium-low heat. Once the oil is shimmering but not smoking, add 2 tablespoons minced garlic and cook for about 1 minute, until fragrant and sizzling, but not yet browning.
Add 4 cups halved grape or cherry tomatoes, 1 ½ teaspoons granulated sugar, 1 teaspoon salt, and ½ teaspoon ground black pepper and stir to combine. Cover and cook for 10-15 minutes, until the tomatoes are soft and can be easily smashed with the back of a spoon.
Add ½ cup chopped fresh basil and the cooked spaghetti noodles to the skillet and stir until the noodles are fully coated and heated through.
Remove the skillet from the heat and stir in 1 ½ cups freshly grated mozzarella cheese and ⅔ cup freshly grated parmesan cheese. Top with additional parmesan cheese, fresh basil, and a crack of black pepper before serving
Notes
Storage: Keep leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or a skillet. Don’t freeze, the texture won’t hold up.
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...
