Easy Antipasto Pasta Salad Recipe

This recipe is the best combination of an antipasto salad and a pasta salad, and it takes me right back to my childhood. One vivid memory I have is of my Nana and Papa taking my family out to dinner at “Spumoni’s”, a family-owned Italian restaurant in New England. My Nana always ordered the antipasto with extra anchovies. Of course, this made her granddaughters cringe at the time, but I remember trying to be brave enough to try the anchovies. It never happened (and I’m still not a fan, to be honest!), so I stuck to ordering mountains of pasta instead. This antipasto pasta salad incorporates all the things I love about this memory and leaves off the things I didn’t. 😉

Nana and Papa treating us to dinner was certainly cheaper, but this recipe feeds a crowd for just $1.42 per serving. I’m okay with that price tag for a trip down memory lane and a bunch of full bellies at my family cookout!

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Antipasto Pasta Salad

Make this easy Antipasto Pasta Salad loaded with meats, cheeses, olives, and veggies. Perfect for cookouts, potlucks, or quick lunches!

Step-by-step photos can be seen below the recipe card.

Course Salad

Cuisine American, Italian

Total Cost $15.77 recipe / $1.42 serving

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 11 servings (~1.5 cups each)

Calories 421kcal

Author Jess Rice

Equipment

• Sauce Pan
• Large Bowl

Ingredients

• 1 lb. penne pasta $0.98
• ½ ham steak a little over ¼ lb., $1.88
• 7 slices pepperoni $1.32
• 6 oz. mozzarella ball $2.74
• 1 tomato vine ripened, $0.64
• 1 clove garlic $0.04
• ¼ cup pitted black olives $0.98
• ½ red onion $0.36
• ½ a 13.75 oz. can quartered Artichoke hearts $1.29
• 16 fl oz. Giardiniera mix including all juice from the jar, $2.87
• ¾ cup Parmesan cheese grated, $1.35
• 1 cup Italian Dressing $0.79
• ¼ cup pepperoncini peppers whole (optional) $0.48
• salt to taste, $0.02
• black pepper to taste (freshly cracked), $0.03

Instructions

• Gather your ingredients.
• Cook penne pasta until al dente, about 12 minutes. Rinse with cold water and set aside.
• Prepare fresh ingredients: cube ham steak, chop pepperoni, dice mozzarella, deseed and dice the tomato, mince garlic, chop olives, and dice red onion.
• Combine cooked pasta, artichoke hearts, jar of Giardiniera mix (including all the juice!), and all ingredients from step 3 in a large mixing bowl. Toss to combine.
• Add grated Parmesan cheese and Italian dressing.
• Toss to combine and add desired amount of whole pepperoncini peppers.* Season with salt and pepper to taste, if desired (I didn't end up adding any as the brine from the pickled veggies was salty enough!) Enjoy.

See how we calculate recipe costs here.

Notes

*I added 6 pepperoncini peppers to keep things a little less spicy, but enough so they still contribute to the classic flavor of an antipasto salad! Leave them on top as a garnish so your friends and family who aren’t into spicy food can avoid them and still enjoy this hearty pasta salad!

Nutrition

Serving: 1serving | Calories: 421kcal | Carbohydrates: 66g | Protein: 15g | Fat: 23g | Sodium: 1559mg | Fiber: 2g

how to make Antipasto Pasta Salad step-by-step photos

Gather all of your ingredients.

Boil the pasta: Cook 1 lb. penne pasta following the package directions until al dente (about 12 minutes). Once cooked, rinse the pasta with cold water and set it aside.

Prep the salad ingredients: Cube ½ a ham steak, chop 7 slices pepperoni, dice the 6 oz. mozzarella ball, remove the seeds and dice 1 tomato, mince 1 garlic clove, chop ¼ cup pitted black olives, and dice ½ a red onion.

Assemble the pasta salad: Add the cooked pasta, artichoke hearts (half of a 13.75 oz. can), 16 fl oz. jar of Giardiniera mix (including all the juice!), and all ingredients from the previous step to a large bowl. Toss to combine.

Now add ¾ cup grated Parmesan cheese and 1 cup of Italian dressing.

Toss again to coat your Italian antipasto pasta salad in the dressing and cheese. Add ¼ cup pepperoncini peppers on top. You can also season with salt and pepper to taste, but I skipped this as the brine from the pickled veggies was salty enough! Serve and enjoy.

What Else Can I Add?

I included as many classic antipasto ingredients as I could in this recipe, so you get the traditional flavor in every bite. That said, it’s easy to swap in what you already have. Change up the meats and cheeses, or toss in other veggies from your fridge…it all works! Here are some things you can add:

• Torn fresh basil leaves
• Minced parsley
• Diced salami
• Fresh bell peppers (deseeded and chopped)
• Any salad green you like (an Italian salad mix, iceberg lettuce, spinach, etc.)
• Pickled jalapeños
• Roasted red peppers
• Red pepper flakes
• Anchovies
• Leftover grilled chicken
• Capers

Storage Instructions

This antipasto salad with pasta will keep in the fridge for up to 3–4 days, depending on how fresh your ingredients are. Keep in mind that the dressing will soak into the pasta and make it softer over time. If you’re making it ahead of time for an event, you can wait to add the dressing and Giardiniera mix (with the juice) until just before serving. Give everything another toss before enjoying again.

More Pasta Salad Recipes

Pizza Pasta Salad

$7.98 recipe / $1.00 serving

Summer Vegetable Pasta Salad

$10.21 recipe / $1.02 serving

Ditalini Pasta Salad

$8.67 recipe / $1.08 serving

Tuna Pasta Salad

$4.83 recipe / $0.81 serving

The post Antipasto Pasta Salad appeared first on Budget Bytes.

“The dressing on this pasta salad is fantastic. I made slight modifications to the veggies and used what I had in the garden (fresh peppers instead of roasted) and I added some sautéed chicken to make it a main dish. It was delicious and a great, cooling summertime meal!”

Lee Anne

Easy Recipe for Summer Vegetable Pasta Salad

This summer vegetable pasta salad is absolutely perfect for potlucks because it makes a huge batch, and it goes with everything. Not to mention it holds up well to travel and is still super delicious after it’s been sitting on that picnic table for a bit. 😉 I made a really basic tangy vinaigrette using olive oil, red wine vinegar, Dijon, minced garlic, and seasonings, and it seriously ties everything together.

BUT if you don’t have a well-stocked pantry, any basic bottled Italian dressing, like we use in our classic pasta salad recipe, will do well. You could also choose something like a Caesar dressing (not creamy-style) or a Greek vinaigrette. Go with what you love or have to hand!

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Summer Vegetable Pasta Salad

This light and fresh Summer Vegetable Pasta Salad is perfect for summer BBQs and potlucks, or your weekly meal prep.

Step-by-step photos can be seen below the recipe card.

Course Pasta, Salad, Side Dish

Cuisine American

Total Cost $10.21 recipe / $1.02 serving

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 10 servings (1.5 cups each)

Calories 238kcal

Author Beth Moncel

Equipment

• Medium Bowl
• Large Bowl
• Medium Pot

Ingredients

Vinaigrette

• ½ cup olive oil $1.40
• ⅓ cup red wine vinegar $0.49
• 1 Tbsp Dijon mustard $0.06
• 1 tsp dried oregano $0.14
• 1 garlic clove minced, $0.06
• ¾ tsp salt $0.03
• ¼ tsp black pepper freshly cracked, $0.04

Salad

• 12 oz. bowtie pasta $0.98
• 2 Roma tomatoes 215g, $0.40
• 1 yellow squash 275g, $0.90
• 1 zucchini 200g, $0.65
• 1 crown broccoli $1.83
• ½ cup fresh parsley chopped, $0.54
• 1 12oz. jar roasted red peppers drained, $2.13
• ½ red onion 130g, $0.54

Instructions

• Gather your ingredients.
• Make the vinaigrette first. Whisk together the olive oil, red wine vinegar, Dijon, oregano, minced garlic, salt, and pepper. Set the dressing aside.
• Cook the bowtie pasta according to the package directions (boil 7-10 minutes or until tender), then drain in a colander. Rinse briefly to cool the pasta, then let it drain well.
• While the pasta is cooking and draining, prepare the vegetables. Chop the tomatoes, squash, zucchini, broccoli, and parsley. Slice the roasted red peppers (drained) and the red onion.
• Place the pasta and chopped vegetables in the largest bowl you have. Give the vinaigrette a brief whisk, then pour it over the salad. Stir the pasta and vegetables until everything is coated in dressing. Give it a taste and add salt or pepper, if needed. Serve immediately, or refrigerate until ready to eat.

See how we calculate recipe costs here.

Nutrition

Serving: 1.5cups | Calories: 238kcal | Carbohydrates: 28g | Protein: 5g | Fat: 12g | Sodium: 200mg | Fiber: 2g

How to Make Summer Vegetable Pasta Salad Step-By-Step Photos

Gather all of your ingredients.

Make the dressing: Add ½ cup olive oil, ⅓ cup red wine vinegar, 1 Tbsp Dijon mustard, 1 tsp dried oregano, 1 clove of minced garlic, ¾ tsp salt, and ¼ tsp freshly cracked black pepper to a bowl.

Mix well to combine and set the dressing aside.

Cook the pasta: Cook 12 oz. bowtie pasta (or other short shaped pasta) according to the package directions (boil until tender, drain in a colander). Give the pasta a quick rinse to cool it off, then let it drain well.

Assemble the salad: Give the vinaigrette a quick whisk, then pour it over the pasta and vegetables.

Stir until everything is really well coated in dressing. Give it a taste and add salt or pepper if needed. Serve immediately or refrigerate until ready to eat. Make sure to give it a stir after refrigerating and just before serving to redistribute the dressing.

What Else Can I Add?

I used fresh broccoli, zucchini, yellow squash, red onion, and parsley in this salad, then tossed in a few roasted red peppers just for fun. The great thing about a recipe like this is how flexible it is. You can mix and match based on what’s in season, what you’ve got in the fridge, or what your family likes best.

And if you want to turn it into more of a main dish or just boost the flavor, you’ve got options there too:

• Cauliflower
• Black olives
• Asparagus (grilled or sauteed asparagus)
• Chopped spinach
• Artichokes
• Grilled chicken
• Parmesan cheese
• Crushed baked tortilla chips
• Feta cheese
• Shrimp scampi
• Salami
• Mozzarella cubes or pearls

More Summer Pasta Salad Recipes

Ditalini Pasta Salad

$8.67 recipe / $1.08 serving

Bruschetta Pasta

$4.56 recipe / $0.76 serving

BLT Pasta Salad

$9.48 recipe / $1.18 serving

Grilled Vegetable Pasta Salad

$9.65 recipe / $1.21 serving

The post Summer Vegetable Pasta Salad appeared first on Budget Bytes.

Easy Ditalini Pasta Salad Recipe

If there’s a pasta salad that belongs at every summer table, it’s this super easy ditalini pesto pasta salad. I don’t use any fussy ingredients or complicated steps to make it. Just roasted veggies, a good scoop of pesto, a sprinkle of feta, and those tiny pasta tubes.

I like ditalini better than larger pasta shapes, such as rotini, in this recipe (even though I love that shape in a classic pasta salad) because it holds onto the pesto in all the right ways. It also makes this dish super easy to scoop and eat, especially if you’re standing around at a cookout with a paper plate in one hand and a drink in the other. 😉 Other small pasta shapes will work, too, like orzo or small shells, so feel free to use what you’ve got!

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Ditalini Pasta Salad

This easy Ditalini Pasta Salad is packed with roasted summer veggies, tossed in pesto, and finished with a sprinkle of feta. Delicious & meal prep friendly!

Step-by-step photos can be seen below the recipe card.

Course Salad, Side Dish

Cuisine American

Total Cost $8.67 recipe / $1.08 serving

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 8 servings (1 cup each)

Calories 253kcal

Author Jennie Alley

Equipment

• Large Mixing Bowl
• Medium Pot
• Baking Sheet
• Parchment Paper

Ingredients

• 1 cup zucchini medium dice, $0.75
• 1 cup red bell pepper medium dice, $1.48
• 2 cups eggplant medium dice, $1.49
• 2 Tbsp olive oil divided, $0.35
• 1 tsp salt $0.04
• 1 tsp garlic powder $0.12
• ½ tsp black pepper freshly cracked, $0.08
• 8 oz ditalini pasta $0.83*
• ¾ cup pesto $2.22
• ¼ cup feta cheese $1.31

Instructions

• Gather all ingredients and preheat oven to 450°F.
• In a large bowl, toss the zucchini, red bell pepper, and eggplant with 1 Tbsp olive oil, salt, garlic powder, and black pepper. Spread evenly on a parchment-lined baking sheet and roast for 20 minutes, turning the pan halfway through.
• Meanwhile, bring a medium pot of salted water to a boil. Cook the ditalini pasta according to the package directions. Drain and set aside to cool slightly.
• In a large mixing bowl, combine the cooked pasta, remaining 1 Tbsp olive oil, roasted vegetables, pesto, and feta. Toss until everything is evenly coated.
• Chill for at least 1 hour before serving for best flavor. Garnish with additional feta cheese when serving if desired. Enjoy!

See how we calculate recipe costs here.

Notes

*Ditalini can be swapped for any small pasta shape like small shells, elbows, or orzo…whatever you have on hand works!

Nutrition

Serving: 1cup | Calories: 253kcal | Carbohydrates: 26g | Protein: 6g | Fat: 14g | Sodium: 566mg | Fiber: 3g

how to make Ditalini Pasta Salad step-by-step photos

Gather all of your ingredients and preheat the oven to 450°F.

Roast the veggies: Add 1 cup diced zucchini, 1 cup diced red bell pepper, and 2 cups diced eggplant to a large bowl. Toss with 1 Tbsp olive oil, 1 tsp salt, 1 tsp garlic powder, and ½ tsp black pepper.

Spread the seasoned vegetables onto a parchment-lined baking sheet and roast for 20 minutes. Be sure to turn the pan halfway through for even roasting.

They should be tender and starting to brown around the edges once done. Just enough to bring out their sweetness without turning mushy.

Cook the pasta: Meanwhile, bring a medium pot of salted water to a boil. Cook 8 oz. ditalini pasta according to the package directions. Drain and set aside to cool slightly.

Assemble the salad: Add the cooked pasta, remaining 1 Tbsp olive oil, roasted vegetables, ¾ cup pesto, and ¼ cup feta to a large bowl. Toss to evenly coat everything in the pesto.

Chill: Now chill your ditalini pasta salad for an hour before serving. This gives the flavors time to meld and makes the salad extra refreshing. If you have any extra, sprinkle over additional feta cheese (optional), and enjoy!

Serving Suggestions

Like I mentioned above, this salad goes perfectly with grilled meats, so if the grill’s already going, you may as well make some grilled corn, too! I think it’s also great when served as part of a bigger summer spread with things like beet salad, sliced watermelon, and a couple of easy dips with toasted pita or crackers. It will seriously hold its own at any potluck, BBQ, or party!

This ditalini pesto pasta salad also works as a simple side next to spinach-stuffed chicken breasts or Philly cheesesteak stuffed peppers for a midweek meal, and the leftovers are delicious for lunch the next day.

Storage Instructions

Store any leftovers in an airtight container in the fridge, and they’ll stay fresh for up to four days. Just give the salad a quick toss before serving since the pesto can settle a bit as it chills. I don’t recommend freezing this one, as the veggies and pasta tend to lose their texture once thawed.

More Easy Pasta Salad Recipes

Orzo Pasta Salad

$9.99 recipe / $1.24 serving

Greek Chicken Pasta Salad

$10.67 recipe / $2.66 serving

Tuna Pasta Salad

$4.83 recipe / $0.81 serving

Tortellini Salad

$14.41 recipe / $1.20 serving

The post Ditalini Pasta Salad appeared first on Budget Bytes.

Easy Mushroom alla Vodka Stovetop Lasagna Recipe

While this easy stovetop lasagna is technically vegetarian, it’s packed with so much savory, umami flavor that even meat lovers won’t miss a thing. In fact, I recently made this recipe for a big family gathering, and my brother-in-law (who usually won’t go near a mushroom) cleaned his plate and went back for seconds! That was the moment I knew I was onto something. Now, it’s become a staple in our family, and I’ve officially been assigned to make it every year.

But if you really want to, you could totally add about 1/2 lb of ground meat. Just brown it in the pan before the mushrooms (or check out our skillet lasagna with meat sauce for another option!) Because seriously, I think this recipe is perfect as is.

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Mushroom alla Vodka Stovetop Lasagna

This mushroom alla vodka Stovetop Lasagna is a one-pan vegetarian pasta that's creamy, comforting, and easy to make with simple ingredients!

Step-by-step photos can be seen below the recipe card.

Course Main Course

Cuisine American, Italian

Total Cost $9.99 recipe / $2.50 serving

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings (1.5 cups per serving)

Calories 679kcal

Author Jennie Alley

Equipment

• Large Skillet with a Lid

Ingredients

• 1 Tbsp olive oil $0.19
• 2 cups white mushrooms sliced, (227g) $1.88
• 1 cup red onion diced, (150g) $1.07
• 1 Tbsp garlic minced, $0.24
• ¼ tsp crushed red pepper $0.05
• 1 6 oz can tomato paste $0.86
• ¼ cup vodka 2 oz, $0.99*
• 1 cup heavy cream 8 oz, $1.68
• 2 cups water 16 oz $0.00
• 8 lasagna noodles broken up, $0.87
• 1 ¼ tsp salt divided, $0.05
• 1 cup cottage cheese 240g, $0.98
• ¼ cup chopped frozen spinach thawed and squeezed from excess moisture (30g) $0.12
• ¼ tsp garlic powder $0.02
• 1 cup mozzarella cheese shredded, (113g) $0.99

Instructions

• Gather and prep ingredients.
• Heat olive oil in a large skillet over medium heat. Add mushrooms, red onion, garlic, and crushed red pepper to skillet and sauté for 3-4 minutes until soft.
• Add tomato paste into the skillet, stirring well for 1-2 minutes.
• Deglaze by adding vodka, stirring until all is absorbed into the mixture.
• Slowly stir in heavy cream, and add water, pasta, and 1 tsp of salt to the skillet. Cover skillet with a lid and simmer on low heat for 15-20 minutes, stirring pasta periodically to check for sticking.**
• While pasta is cooking, combine cottage cheese, spinach, garlic powder, and ¼ tsp of salt in a bowl.
• When pasta is al dente or to desired doneness, top with dollops of the cheese and spinach mixture and top with shredded mozzarella. Cover the skillet with a lid to allow the cheese to melt for 1-2 minutes.
• Let cool for 5 minutes, and dig in!

See how we calculate recipe costs here.

Notes

*You can use equal parts chicken or vegetable broth in place of the vodka. Water with a squeeze of lemon (to add a slight acidity that you’d miss out on by replacing the vodka) will also work.

**If the sauce becomes too thick and the pasta sticks while cooking, add about a 1/2 cup of water.

Nutrition

Serving: 1serving | Calories: 679kcal | Carbohydrates: 60g | Protein: 25g | Fat: 35g | Sodium: 1443mg | Fiber: 5g

how to make Stovetop Lasagna step-by-step photos

Gather all of your ingredients.

Make the lasagna base: Add 1 Tbsp olive oil to a large skillet over medium heat. Once heated, add 2 cups sliced mushrooms, 1 cup diced red onion, 1 Tbsp minced garlic, and ¼ tsp crushed red pepper to skillet and sauté for 3-4 minutes until soft and fragrant.

Now add one 6 oz. can of tomato paste to the skillet and stir well for 1-2 minutes.

Deglaze the pan with ¼ cup vodka. Stir while scraping up any stuck-on bits for flavor until the vodka is absorbed into the vegetable tomato mix.

Add the pasta: Slowly stir in 1 cup heavy cream, then add 2 cups water, 8 lasagna noodles (broken up), and 1 tsp of salt. Cover the skillet with a lid and let it simmer, not boil, over low heat for 15-20 minutes. Be sure to stir the pasta occasionally to check for sticking. If the pasta is sticking or the sauce is too thick, add an extra 1/2 cup of water.

Make the spinach cheese mixture: Meanwhile, combine 1 cup cottage cheese, ¼ cup chopped frozen spinach (thawed and squeezed), ¼ tsp garlic powder, and ¼ tsp of salt in a bowl.

Add the cheese: When the pasta is al dente or done to your desired doneness, top the pasta with dollops of the cottage cheese mixture. Then sprinkle 1 cup shredded mozzarella on top.

Cover the skillet with the lid and let the cheese melt for about 1-2 minutes. Let everything cool for 5 minutes before serving. Enjoy!

Serving Suggestions

When I made this vodka sauce stovetop lasagna for my family, I served it with a simple side salad dressed in a light vinaigrette to cut through the richness and add a nice contrast. I also think roasted broccoli would be a great option. It cooks in the same amount of time as this recipe and is the perfect hands-off side dish. Just toss it with olive oil, salt, and pepper, then roast while the lasagna simmers. And if you want to go all in, some warm garlic bread on the side makes it feel like a real treat!

Storage & Reheating

This recipe is great to make ahead as it reheats like a dream! The sauce remains velvety and luscious even if reheated in the microwave. Let it cool and store it for up to 3-4 days in an airtight container in the fridge. You can also freeze any leftovers you may have. Portion in a freezer-safe container for up to 3 months in the freezer. Let it thaw in the fridge before reheating.

More Easy Lasagna Recipes

Zucchini Lasagna

$18.43 recipe / $1.84 serving

Lasagna Soup

$15.69 recipe / $2.61 serving

White Chicken Lasagna

$17.34 recipe / $1.93 serving

Lasagna Roll Ups

$12.26 recipe / $1.53 serving

The post Stovetop Lasagna appeared first on Budget Bytes.

Easy Recipe for Bruschetta Rigatoni alla Vodka

I love a good pasta and vodka sauce recipe, so as soon as I saw this one from Hungryroot, I knew I had to give it a go (and give it a Budget Bytes twist, of course). To keep things easy, I turned it into a one-pot meal by cooking the pasta right in the sauce with a bit of added water. I also leaned on shelf-stable, pantry-friendly ingredients like garbanzo beans from my Hungryroot box, which helped stretch this dish further while keeping costs down.

But what I like most about my Hungryroot subscription is how it actually makes it super easy to cook wholesome meals without the stress. They send full-sized groceries (plus snacks and breakfast options), and the more I add to my order, the more I save (how many grocery stores can say the same?!) It all started with a quick quiz, and then Hungryroot suggested personalized recommendations based on me and my family. Over time, it’s learned more about what I like and what I actually use, so I waste less, save more, and have way fewer “what’s for dinner?” moments. Yay!

PS: If you want to give Hungryroot a try, we have a great discount for you! Click this link to get 40% off your first box PLUS a free gift. Thanks Hungryroot!

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Bruschetta Rigatoni alla Vodka

This one-pan Bruschetta Rigatoni alla Vodka combines veggies, ground chicken, a creamy vodka sauce, and rigatoni. A restaurant quality meal on a budget!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Main Course

Cuisine American, Italian

Total Cost $16.97 total / $2.12 per serving

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8 servings (2 cups per serving)

Calories 488kcal

Author Melissa Nolan

Equipment

• Medium Sauté Pan

Ingredients

• 1 Tbsp vegetable oil $0.04
• 16 oz ground tomato, basil, and garlic chicken $6.99*
• 2 beefsteak tomatoes chopped, $2.86
• 1 onion small dice, $0.78
• 2 ½ cups vodka sauce $2.40
• 16 oz uncooked rigatoni pasta $0.98
• 1.5-2 cups water $0.00
• 10 oz fresh spinach $1.98
• 13.4 oz organic garbanzo beans drained and rinsed, $0.86
• ¼ tsp salt $0.01
• ¼ tsp freshly cracked black pepper $0.04
• ¼ tsp red pepper flakes $0.03

Instructions

• Gather and prepare all ingredients.
• Heat the oil in a medium sauté pan over medium heat. Add the ground chicken, break it into small pieces, and sauté for 4-5 minutes, until cooked. Then, remove the chicken from the pan and set aside.
• Add the diced tomatoes and onion and cook for 5 minutes, gently scraping the bottom of the pan.
• Add the vodka sauce, uncooked pasta, and 1.5 cups of water to the pan. Bring to a simmer and cover. Simmer for 10 minutes, stirring periodically.
• Add the chicken, spinach, garbanzo beans, salt, pepper, and red pepper flakes. Continue to cook for 8-10 minutes while covered, stirring occasionally, until the pasta is done. If the pasta is not fully cooked, add the last ½ cup of water and continue cooking until the pasta is done.

See how we calculate recipe costs here.

Video

Notes

*If you can’t get Hungryroot’s ground tomato, basil, and garlic chicken you can make a similar style using 16 oz ground chicken, 2 tsp garlic powder, and  2 tsp dried basil.

Nutrition

Serving: 1serving | Calories: 488kcal | Carbohydrates: 66g | Protein: 24g | Fat: 15g | Sodium: 628mg | Fiber: 9g

how to make Bruschetta Rigatoni alla Vodka step-by-step photos

Gather all of your ingredients.

Cook the ground chicken: Set a medium sauté pan over medium heat. Add 1 Tbsp vegetable oil, and once heated, add 16 oz ground tomato, basil, and garlic chicken to the pan. Break it into small pieces and sauté in the hot oil for 4-5 minutes until cooked through. Remove the chicken from the pan and set it aside for now.

Sauté the veggies: Add 2 diced beefsteak tomatoes and 1 diced onion to the same pan you cooked the chicken in. Cook for 5 minutes while gently scraping the bottom of the pan to pick up any stuck-on-ground chicken (which will add even more flavor!).

Add the pasta and sauce: Once you’ve sauteed the tomatoes and onion for 1 minute, add 2.5 cups vodka sauce, 16 oz uncooked rigatoni pasta, and 1.5 cups of water. Bring the pot to a simmer and cover with a lid. Let the pasta and sauce simmer for 10 minutes, stirring periodically.

Add the remaining ingredients: Now, return the cooked ground chicken to the skillet along with 10 oz fresh spinach, 13.4 oz organic garbanzo beans, ¼ tsp salt, ¼ tsp freshly cracked black pepper, and ¼ tsp red pepper flakes. Cook while covered for a further 8-10 minutes until the pasta is done. Be sure to stir the pasta occasionally. If you find that your pasta isn’t fully cooked at this point, add the last ½ cup of water and keep cooking until the pasta is finished.

Serve: Plate up your homemade bruschetta rigatoni alla vodka, and enjoy!

I’m 100% ordering these ingredients again in my next Hungryroot box…this pasta is too good NOT to! 😉

Serving Suggestions

If you ordered some shredded sharp cheddar cheese in your Hungryroot box, sprinkle some over each bowl for an extra tasty finish. I love serving this with a slice of garlic bread for dipping, but you could even add a piece of fresh bruschetta on the side if you’re craving more of that tomato-basil flavor!

Storage & Reheating

Let your rigatoni alla vodka with chicken cool completely before storing. It’ll keep well in an airtight container in the fridge for 3-4 days. To reheat, just pop it in the microwave or warm it gently on the stove with a splash of water to loosen the sauce. The pasta will soak up some of the sauce as it sits and may get a bit softer during storage, but it’ll still taste amazing. I usually don’t recommend freezing pasta dishes like this since the noodles can turn mushy when thawed (but you can try if you don’t mind the texture change!)

More Easy One-Pot Pasta Recipes

Broccoli Cheddar Orzo

$7.48 recipe / $1.49 serving

Easy American Goulash

$12.30 recipe / $2.05 serving

Spaghetti Aglio e Olio

$5.35 recipe / $0.66 serving

Cheesy Skillet Ravioli

$14.36 recipe / $3.59 serving

The post Bruschetta Rigatoni alla Vodka appeared first on Budget Bytes.

“This dish is amazing! Was extremely impressed with how flavorful it is. Definitely will be making it again”

Sheryl

Easy Recipe for Tomato Spinach Pasta

Spinach pasta doesn’t have to be fancy to be good. I make this one with pantry staples and a few fridge basics, and it still delivers major comfort. It’s creamy, garlicky, and loaded with flavor, all without spending much at all. It’s the kind of thing I can throw together without overthinking it, and even picky eaters don’t argue whenever I make this on pasta night!

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Creamy Tomato and Spinach Pasta

Easier than a box meal, this creamy tomato and spinach pasta is also more flavorful and delicious. 100% real ingredients. Perfect for busy weeknights!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Main Course

Cuisine American

Total Cost $4.80 recipe / $1.20 serving

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 363kcal

Equipment

• Medium Skillet
• Whisk
• Measuring Cups Spoons

Ingredients

• ½ lb penne pasta $0.49
• 1 yellow onion small dice, 340g, 1.5 cups, $0.78
• 2 cloves garlic minced, 1 Tbsp, $0.12
• 1 Tbsp olive oil $0.18
• 14.5 oz. diced tomatoes 1 can, $0.96
• ½ tsp dried oregano $0.12
• ½ tsp dried basil $0.13
• ⅛ tsp crushed red pepper $0.02
• ½ tsp salt $0.02
• ½ tsp freshly cracked black pepper $0.08
• 2 Tbsp tomato paste $0.14
• ½ cup water $0.00
• 2 oz cream cheese $0.46
• ¼ cup grated Parmesan 30g, $0.51
• 4 oz fresh spinach $0.79

Instructions

• Gather and prepare all ingredients.
• Bring a large pot of water to a boil over high heat. Add the pasta and continue to boil until tender (7-10 minutes). Drain the pasta in a colander.
• While the pasta is cooking, prepare the creamy tomato sauce. Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a large skillet and sauté over medium heat until the onions are soft and translucent (3-5 minutes).
• Add the diced tomatoes (with juices), oregano, basil, crushed red pepper, salt, and some freshly cracked pepper to the skillet. Stir to combine. Add the tomato paste and a 1/2 cup of water to the skillet and stir until the tomato paste has mixed into the sauce.
• Turn the heat down to low. Cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce. Use a whisk to stir the sauce until the cream cheese has fully melted and the sauce is creamy. Add the Parmesan to the skillet and stir until it is melted into the sauce.
• Add the fresh spinach to the skillet and gently stir it into the sauce until it has wilted (2-3 minutes). Add the pasta and stir until it is well coated in the creamy tomato sauce. Taste and adjust the salt and pepper as needed. Serve warm.

See how we calculate recipe costs here.

Video

Nutrition

Serving: 1serving | Calories: 363kcal | Carbohydrates: 54g | Protein: 13g | Fat: 11g | Sodium: 685mg | Fiber: 5g

How to Make Creamy Tomato and Spinach Pasta Step-by-Step Photos

Gather all of your ingredients.

Cook the pasta: Bring a pot of water to a boil. Once boiling, add ½ lb. penne pasta. Boil the pasta until tender, then drain in a colander. You’ll prepare the creamy tomato sauce while the pasta is cooking.

Sauté the onion and garlic: Add 1 diced yellow onion and 2 cloves minced garlic to a large skillet with 1 Tbsp olive oil. Sauté over medium heat for 3-5 minutes, or until the onion is soft and translucent.

Make the sauce: Add ½ tsp dried basil, ½ tsp dried oregano, ½ tsp salt, ⅛ tsp crushed red pepper, ½ tsp freshly cracked pepper, and one 14.5 oz can diced tomatoes (with juices) to the skillet and stir to combine.

Also, add 2 Tbsp tomato paste and ½ cup water to the skillet. This will help make the sauce thicker and with a more tomatoey punch. Continue to stir and cook over medium heat until the tomato paste has been mixed into the sauce.

Turn the heat down to low. Cut 2 oz cream cheese into chunks and add it to the skillet. Stir or whisk the sauce until the cream cheese has melted into the sauce. It will look a little clumpy at first, but the cream cheese will eventually melt and the sauce will smooth out.

Once the cream cheese has melted in, add ¼ cup grated Parmesan. Stir until the Parmesan has melted into the sauce.

Stir in the spinach: Add 4 oz fresh spinach to the skillet. Stir the skillet until the heat from the sauce wilts the spinach (1-2 minutes).

Add the pasta: Finally, add the cooked and drained pasta to the skillet and stir to combine.

Serve immediately and enjoy!

Shown garnished with extra Parmesan and freshly cracked pepper.

serving suggestions

This creamy tomato and spinach pasta is kind of a meal on its own, but I’m never one to turn down a good side. A slice of crusty garlic bread is always a win with pasta, and if you want to bulk things up a bit, you could top it with sliced baked chicken breast or brown some Italian sausage in the skillet before adding the onion and garlic. Add a simple Caesar salad, and you’ve got a full dinner spread that feels a little extra special (all while keeping to a budget, of course).

Storage & Reheating

Let any leftovers cool before storing them in an airtight container in the fridge for up to 3-4 days. If you want to reheat it, you could use the microwave or warm it gently on the stovetop with a splash of water to loosen up the sauce.

More Easy Pasta Recipes

Broccoli Cheddar Orzo

$7.48 recipe / $1.49 serving

Spaghetti Aglio e Olio

$5.35 recipe / $0.66 serving

Cheesy Skillet Ravioli

$14.36 recipe / $3.59 serving

One Pot Creamy Pesto Chicken Pasta

$11.77 recipe / $2.94 serving

The post Creamy Tomato and Spinach Pasta appeared first on Budget Bytes.

“This is the best thing I’ve ever found on the internet, not kidding. We’ve been making it for years now and always double the recipe, and have yet to get sick of it. Can’t recommend it enough.”

Kayah

Easy Greek Chicken Pasta Salad Recipe

This Greek chicken pasta salad recipe comes together quickly and easily and makes about four large meal-sized portions or about six smaller side dish portions. It’s also a great candidate for potlucks and would be super easy to double or even triple if needed. I always make this lemony, garlicky chicken pasta salad whenever I want something a little more filling than a regular pasta salad but still light, fresh, and full of flavor. It’s seriously delish.

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Greek Chicken Pasta Salad

Greek Chicken Pasta Salad is the perfectly refreshing and filling summer meal with its medley of vegetables and tangy lemon garlic dressing.

Total Cost $10.67 recipe / $2.66 serving

Prep Time 40 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour

Servings 4 to 6

Calories 471kcal

Author Beth Moncel

Ingredients

MARINADE/DRESSING

• 1 lemon $0.59
• 3 cloves garlic, divided $0.12
• 1/4 cup olive oil $0.88
• 1/2 Tbsp dried oregano $0.15
• 1/2 tsp salt $0.02
• Freshly cracked pepper $0.03

SALAD

• 2 boneless, skinless chicken thighs* $2.61
• 8 oz. pasta (any shape) $0.59
• 1/2 cucumber (1.5 cups diced) $0.37
• 1 bell pepper (any color) $1.48
• 1/4 cup pitted Kalamata olives $1.08
• 4 oz. grape tomatoes** $1.19
• 1/4 bunch parsley $0.20
• 2 oz. feta $1.36

Instructions

• Use a zester, microplane, or small-holed cheese grater to remove the zest from the lemon. Set the zest aside. Squeeze the juice from the lemon into a separate bowl. You’ll need at least 1/4 cup juice.
• Prepare the dressing and marinade by mincing two of the three cloves of garlic and combining them with 1/4 cup lemon juice, olive oil, oregano, salt, some freshly cracked pepper, and a pinch of the lemon zest. Whisk these ingredients until well combined.
• Place the chicken thighs in a small zip top bag and add half of the dressing, saving the rest to add to the salad later. Mince one more clove of garlic and add it to the bag with the chicken and marinade. Squeeze the air out and massage the bag to make sure the thighs are well coated in the marinade. Refrigerate the thighs for at least 30 minutes.
• While the chicken is marinating, cook the pasta according to the package directions, drain in a colander, and let cool.
• Heat a skillet over a medium flame. Once hot, add the marinated chicken thighs and cook on each side until they are well browned and cooked through (about 5 minutes each side). There should be enough oil in the marinade to keep the meat from sticking. Remove the cooked chicken from the skillet and let it rest for about five minutes. Once slightly cooled, chop the chicken into smaller, bite-sized pieces.
• While the chicken is cooking, prepare the rest of the vegetables. Dice the cucumber and bell pepper. Slice the olives and tomatoes in half (or dice if using Roma or regular tomatoes). Pull the parsley leaves from the stems and give them a rough chop.
• Finally, build the salad. Add the cooked and cooled pasta to a large bowl. Top the pasta with the cucumber, bell pepper, tomatoes, olives, parsley, and chopped chicken. Crumble the feta over top and add a pinch or two of the lemon zest. Pour the remaining dressing over the salad and toss to coat. Serve immediately or refrigerate until ready to eat.

See how we calculate recipe costs here.

Video

Notes

*You can also use chicken breasts. Make sure you pound your chicken breast to an even thickness, about 3/4-inch thick, before marinating. Making sure the chicken is thin and even will help it cook quickly without drying it out. You can also filet your chicken breast into two thinner pieces or use chicken tenders.

*Two Roma tomatoes (diced) or one medium tomato can be used in place of the grape tomatoes.

Nutrition

Serving: 1Serving | Calories: 471kcal | Carbohydrates: 48g | Protein: 21g | Fat: 21g | Sodium: 643mg | Fiber: 3g

How to Make Greek Chicken Pasta Salad Step-by-Step Photos

Make the marinade: Start by removing the zest from one lemon. Use a zester, microplane, or small-holed cheese grater to scrape the thin layer of yellow zest from the peel. Set the zest aside. Squeeze the juice from the lemon into a separate bowl. You’ll need at least 1/4 cup of juice.

Now, prepare the mixture that will be used for both the dressing and the marinade. Mince two cloves of garlic and combine them in a bowl with 1/4 cup lemon juice, 1/4 cup olive oil, 1/2 Tbsp dried oregano, 1/2 tsp salt, some freshly cracked pepper, and a pinch of that lemon zest. Whisk with a fork until well combined.

Marinate the chicken: Add two boneless, skinless chicken thighs to a zip-lock bag and add half of that dressing, plus one more clove of minced garlic (you really want the chicken to be garlicky!). Squeeze out all the air, give the bag a quick massage to distribute the marinade, then refrigerate the chicken for at least 30 minutes.

Cook the pasta: While the chicken is marinating, cook 8oz. of pasta (any shape) according to the package directions. Drain the pasta in a colander and let it cool.

Cook the chicken: Heat a skillet over a medium flame, and once hot, add the marinated chicken thighs. There should be enough oil on them from the marinade to keep them from sticking. Cook the thighs on each side until well browned and cooked through (about five minutes each side).

Remove the chicken from the skillet and let it rest for a few minutes, then chop it into smaller, bite-sized pieces.

Prep the veggies: While the chicken is cooking you can prepare the rest of the vegetables. Dice 1/2 cucumber (1.5 cups diced), dice the bell pepper, slice the tomatoes in half (or dice if using Roma or regular tomatoes), slice 1/4 cup of olives in half, and give 1/4 bunch parsley a rough chop.

Assemble the salad: Finally, it’s time to put everything together! Place the cooked, drained, and cooled pasta in a large bowl (it’s under there, I swear). Top the pasta with the tomatoes, cucumber, bell pepper, olives, parsley, and chopped chicken.

Finally, crumble 2oz. feta over everything and add one last pinch of lemon zest. Pour the remaining dressing over the salad.

And toss until everything is coated in dressing. Done!

I miiiiiight have to make this Greek chicken pasta salad again immediately after this batch is gone. Yeah, definitely.

What Else Can I Add?

This recipe is truly flexible. Don’t like tomatoes? You can skip them and add more bell pepper. Or you can toss in any veggies you have that need to be used up! Here are some of my favorite add-in ideas:

• Spinach
• Corn
• Red onion
• Pickled jalapeños
• Artichoke hearts
• Crumbled pita chips (sprinkled on top for crunch)
• Chopped zucchini or yellow squash
• Pepperoncini
• Roasted red peppers

Storage Instructions

You can keep leftover Greek chicken salad in the fridge for up to 3-4 days. The dressing will soak into the pasta as it sits, so you might want to make extra dressing to drizzle on top before serving. Toss everything together to reincorporate any dressing that has settled at the bottom before serving.

More Pasta Salad Recipes

Orzo Pasta Salad

$9.99 recipe / $1.24 serving

Tortellini Salad

$14.41 recipe / $1.20 serving

Pizza Pasta Salad

$7.98 recipe / $1.00 serving

Macaroni Salad

$4.89 recipe / $0.61 serving

The post Greek Chicken Pasta Salad appeared first on Budget Bytes.

“This is incredible! My kids all loved it, I had to keep swatting their hands away from the chicken while I finished the sauce. Making it again less than a week later.”

Lisa

Easy Recipe for Chicken Fajita Pasta

This easy chicken fajita pasta is a fast fix that doesn’t need a long list of ingredients to be amazing. All you really need is some pasta, a juicy chicken breast, a bell pepper, an onion, fire-roasted tomatoes, spices, and a little cream cheese to pull it all together. If your spice cabinet is still a work in progress like mine once was, you can totally grab a packet of fajita seasoning at the store instead of mixing your own. It still gives you all those smoky, zesty flavors that remind me of my favorite oven chicken fajitas, just in a creamy pasta version!

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Creamy Chicken Fajita Pasta

Creamy Chicken Fajita Pasta is a fast and delicious weeknight meal with savory southwest flavors that the whole family will love. 

Course Main Course

Cuisine texmex

Total Cost $7.04 recipe / $1.76 serving

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 490kcal

Author Beth Moncel

Equipment

• Large 12" skillet
• Large Pot

Ingredients

FAJITA SPICE MIX

• 2 tsp chili powder* $0.20
• 1 tsp smoked paprika $0.10
• 1/4 tsp onion powder $0.02
• 1/4 tsp garlic powder $0.02
• 1/4 tsp cumin $0.02
• 1/8 tsp cayenne $0.02
• 1/2 tsp sugar $0.01
• 1/2 tsp salt $0.02

CHICKEN PASTA

• 1 Tbsp cooking oil $0.04
• 1 boneless skinless chicken breast (about 0.75 lb.) $2.00
• 1 (142g) green bell pepper, diced $0.86
• 1 (284g) yellow onion, diced $0.70
• 15 oz can fire roasted diced tomatoes $1.29
• 4 oz cream cheese $0.88
• 8 oz (227g) dried pasta (any shape) $0.62
• 2 green onions, sliced $0.24

Instructions

• Combine the spices for the fajita spice mix in a bowl and set aside. Dice the onion and bell pepper, and cut the chicken breast into 1/2-inch cubes.
• Bring a large pot of water to a boil for the pasta. Once boiling, add the pasta and continue to boil until tender (7-10 minutes, or according to the package directions). Drain the pasta in a colander and set it aside until ready to use.
• While waiting for the pasta to cook, heat 1 Tbsp cooking oil in a large skillet over medium heat. Once hot, add the cubed chicken and the fajita spice mix. Sauté the chicken and spices until the chicken is cooked through and slightly browned. Remove the chicken from the skillet to a clean bowl.
• Add the onion and bell pepper to the skillet and continue to sauté over medium heat just until they begin to soften slightly on the edges and have a little brown color. Add the canned tomatoes (with juices) and the cream cheese. Stir the mixture over medium heat until the cream cheese melts in and forms a creamy sauce with the tomatoes.
• Finally, add the cooked and drained pasta and cooked chicken back to the skillet. Stir until everything is evenly combined and coated in creamy sauce. Top with sliced green onions and serve.

See how we calculate recipe costs here.

Notes

*The chili powder used here is a mild blend of red chiles and other spices. The heat in this fajita spice mix comes from the cayenne, so if you want it more spicy, add more cayenne, or if you want the pasta to be 100% mild, just leave the cayenne out. With the 1/8 tsp cayenne that I used, the pasta just has a slight kick but is not too spicy.

Nutrition

Serving: 1serving | Calories: 490kcal | Carbohydrates: 55g | Protein: 29g | Fat: 17g | Sodium: 666mg | Fiber: 4g

How to Make Chicken Fajita Pasta Step-by-Step Photos

Prep your ingredients: Gather all of your ingredients. In a small bowl, stir together 2 tsp chili powder, 1 tsp smoked paprika, 1/4 tsp onion powder, 1/4 tsp garlic powder, 1/4 tsp cumin, 1/8 tsp cayenne, 1/2 tsp sugar, and 1/2 tsp salt to make your fajita seasoning mix.

Bring a large pot of water to a boil for the pasta. Once boiling, add 8oz. pasta and cook according to the package directions. Once the pasta is cooked through, drain it in a colander and set it aside until ready to use. But while the pasta is cooking you can start the rest of the dish.

Slice the chicken: Cut one boneless, skinless chicken breast into 1/2-inch cubes. This was a fairly large chicken breast, at about 0.75 lb. You can also use boneless, skinless chicken thighs if that’s what you have available.

Cook the chicken: While the pasta is cooking, heat 1 Tbsp cooking oil in a large skillet over medium heat. Once hot, add the diced chicken and the prepared fajita spice mix. Sauté the chicken and spices until the chicken is slightly browned and cooked through. Remove the cooked chicken from the skillet and place it in a clean bowl.

Sauté the veggies: Add the onion and bell pepper to the skillet and sauté for about 5 minutes, or just until the edges soften and begin to turn brown.

Make the sauce: Add one 15oz. can of fire roasted diced tomatoes (with the juices) and 4oz. of cream cheese (cut into chunks) to the skillet. Stir and cook over medium heat until the cream cheese melts in and creates a creamy sauce with the tomatoes. Finally, add drained pasta and cooked chicken back to the skillet and stir until everything is coated in the creamy sauce.

Combine everything: Finally, add drained pasta and cooked chicken back to the skillet and stir until everything is coated in the creamy sauce.

Serve: Top with 2 sliced green onions, then serve. That’s one big skillet of goodness….I mean creamy chicken fajita pasta.

Can I Make this In One Pot?

Serving Suggestions

If you want to take this recipe for chicken fajita pasta one step further and make it EXTRA indulgent, I suggest sprinkling pepper jack (or Monterrey jack) cheese on top before serving. A dollop of sour cream would also be delicious. I’d also add a few pickled red onions for some tang, and if you fancy something fresh, our street corn salad would be the perfect match. Wash it all down with a cool glass of homemade lemonade.

sTORAGE & rEHEATING

Keep any leftovers in an airtight container in the fridge for up to 3–4 days. I usually just pop a bowl in the microwave for a super quick and easy lunch the next day. I don’t usually freeze this one since creamy sauces can sometimes separate after thawing, and pasta becomes mushy. If you don’t mind the texture, you could try freezing it for up to 3 months and thaw it in the fridge before reheating.

More Mexican-Inspired Recipes

Ground Beef Fajitas

$12.75 recipe / $3.18 serving

Chicken Enchiladas

$12.76 recipe / $3.19 serving

Chile Relleno

$9.45 recipe / $2.36 serving

Avocado Margarita

$4.07 recipe / $2.04 serving

The post Creamy Chicken Fajita Pasta appeared first on Budget Bytes.

Easy Recipe for Broccoli Cheddar Orzo

This cheesy broccoli orzo reminds me of our broccoli cheese casserole, except it’s a lot quicker to make on the stovetop. That dish is a family favorite, but this orzo version is my weeknight go-to. Everything cooks in one pan, from the sautéed onion and garlic to the tender broccoli and creamy cheddar sauce, and it comes together in under 30 minutes. Honestly, it’s the kind of dish that makes me feel like I’ve got it all together…even when I don’t. 😉

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Broccoli Cheddar Orzo Recipe

Creamy, cheesy, and packed with broccoli, this one pot Broccoli Cheddar Orzo is a quick and cozy weeknight favorite that comes together in under 30 minutes.

Course Dinner, Main Course

Cuisine American

Total Cost $7.48 recipe / $1.49 serving

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Total Time 28 minutes minutes

Servings 5 servings (1 cup each)

Calories 384kcal

Author Marsha McDougal

Equipment

• Large Deep Skillet

Ingredients

• 3 cups chopped broccoli florets* $2.74
• 1 small onion, diced $0.47
• 2 cloves of garlic, minced $0.08
• 1 Tbsp olive oil $0.22
• 1 Tbsp butter $0.12
• 1 cup uncooked orzo pasta $1.49
• 2 cups chicken broth** $0.26
• ½ cup heavy cream, room temperature $0.59
• ½ tsp salt $0.02
• ¼ tsp freshly cracked black pepper $0.04
• ⅛ tsp cayenne pepper $0.03
• 1 ¼ cup shredded sharp cheddar cheese $1.42

Instructions

• Chop the broccoli florets into small pieces, dice the onion, and mince the garlic cloves.
• Heat a large deep skillet over medium heat. Add the olive oil and butter. Once the skillet is hot and the butter is melted, add the diced onion. Sauté the onion for 3-4 minutes until it is translucent. Add the minced garlic and sauté an additional 30 seconds.
• Add in the orzo pasta. Stir and cook the orzo with the onion for 1 minute.
• Now pour in the chicken broth and room temperature heavy cream, along with the seasoning (salt, pepper, and cayenne pepper). Stir everything together well. Bring the skillet up to a light boil. As soon as it starts to boil reduce the heat to medium low and let the orzo simmer uncovered for 5 minutes, stirring occasionally.
• After 5 minutes add the chopped broccoli to the skillet and stir to combine with the orzo. Let the broccoli and orzo continue to cook for another 5-6 minutes until the orzo is tender.
• Once the orzo is tender, stir in the shredded cheese. Turn off the heat. The cheese will continue to melt with the residual heat from the broccoli and orzo. Serve hot and enjoy!

See how we calculate recipe costs here.

Notes

*I prefer the texture of fresh broccoli in this recipe. Frozen and thawed broccoli can work in a pinch, but fresh gives the best bite and flavor.

**We almost exclusively use Better Than Bouillon to make broth here at Budget Bytes! It adds great flavor and is super convenient to keep on hand.

Nutrition

Serving: 1serving | Calories: 384kcal | Carbohydrates: 30g | Protein: 14g | Fat: 24g | Sodium: 811mg | Fiber: 3g

how to make Broccoli Cheddar Orzo step-by-step photos

Gather all of your ingredients.

Prep the vegetables: Chop any large broccoli florets into smaller pieces. You need about 3 cups of florets (I used 2 broccoli crowns). Now, dice 1 small onion and mince 2 cloves of garlic cloves if you haven’t already.

Sauté the onion: Add 1 Tbsp olive oil and 1 Tbsp butter to a large deep skillet and heat over medium heat. Once the butter is melted and skillet is hot, add in the diced onion. Sauté the onion until translucent, about 3-4 minutes.

Add the orzo: Pour in 1 cup of uncooked orzo pasta and stir to combine. Cook the orzo along with the onion for 1 minute.

Make the creamy sauce: Pour 2 cups chicken broth and ½ cup room temperature heavy cream into the skillet. Add ½ tsp salt, ¼ tsp black pepper, and ⅛ tsp cayenne pepper and stir well. Bring the skillet up to a light boil, then immediately reduce the heat to medium-low to maintain a simmer. Let the orzo simmer uncovered for 5 minutes, stirring occasionally.

Add the broccoli: Once the orzo has cooked for 5 minutes, add the chopped broccoli and stir to combine with the orzo. Let the broccoli cook in the sauce for 5-6 minutes or until the orzo is tender.

Add the cheese: When the orzo and broccoli are tender, add in 1 ¼ cup shredded sharp cheddar. Stir to combine and turn the heat off (the heat from the sauce will melt the cheese).

Serve: Plate up your cheesy broccoli cheddar orzo, serve, and enjoy!

Serving Suggestions

If I have a little extra shredded cheddar in the fridge, I usually sprinkle some over each serving of this cheesy broccoli orzo for an extra cheesy finish. Grilled BBQ chicken or baked chicken drumsticks are some of my favorite mains to serve with this pasta. Or, if I want to bulk this dish up and I have precooked shredded chicken to hand, I just stir it in at the end. Want to add another veggie side? Air fryer asparagus cooks up in just three minutes, or go for something hearty and colorful like succotash.

Storage & Reheating

Leftovers keep well in the fridge for 3-4 days in an airtight container. The sauce will thicken as it sits, so when you’re reheating, add a splash of milk, water, or broth to loosen it up and bring back the creamy texture. I wouldn’t recommend freezing this one since cream sauces can separate, and pasta tends to get a little mushy after thawing. This recipe for broccoli cheddar orzo is definitely best enjoyed fresh or within a few days.

More easy orzo recipes

Greek Chicken and Orzo

$13.48 recipe / $3.37 serving

Tuscan Orzo

$7.46 recipe / $1.86 serving

Orzo Pasta Salad

$9.99 recipe / $1.24 serving

Creamy Chicken And Orzo Skillet

$9.45 recipe / $2.36 serving

The post Broccoli Cheddar Orzo appeared first on Budget Bytes.

“Very easy and tasty. Another ground beef recipe to add to the rotation. Everyone loved it. Will make again.”

Kathleen R

Easy American Goulash Recipe

This recipe for American goulash is made from ground beef and macaroni in a delicious red wine and tomato sauce. It’s totally different than Hungarian goulash, which has chunks of beef that has been slowly simmered in a paprika sauce. This one is straight up American comfort food! The beef is browned until it’s perfectly savory, the macaroni soaks up all that rich, tomatoey goodness, and the red wine adds just the right depth of flavor to make it taste like it’s been simmering all day…even though it comes together in MUCH less time. Trust me, once you take that first bite, you’ll wonder where this recipe has been all your life!

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Easy American Goulash

This easy one pot version of American Goulash cooks the pasta and beef in the same pot with a homemade red wine tomato sauce for extra flavor. 

Course Dinner, Lunch, Main Course

Cuisine American

Total Cost $12.30 recipe / $2.05 serving

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 6 About 1.5 cups each

Calories 467kcal

Author Beth Moncel

Equipment

• Dutch Oven
• Measuring Cups Spoons

Ingredients

• 1 Tbsp olive oil $0.22
• 1 yellow onion $0.70
• 4 cloves garlic $0.16
• 2 bell peppers $1.72
• 1 lb ground beef see notes, $4.98
• 1/2 cup red wine see notes, $0.72
• 1 28oz. can diced tomatoes $1.63
• 1 15oz. can tomato sauce $1.06
• 2 Tbsp soy sauce $0.05
• 2 whole bay leaves optional, $0.30
• 1/2 tsp dried oregano $0.05
• 1/2 tsp dried basil $0.05
• 1/4 tsp crushed red pepper $0.02
• 1/2 cup water $0.00
• 2 cups elbow macaroni about 1/2 lb. see notes, $0.59
• salt to taste $0.05

Instructions

• Dice the onion and mince the garlic. Sauté both in a large soup pot with the olive oil over medium heat until the onions are translucent. While the onion and garlic are sautéing, dice the bell peppers, then add them to the pot and continue to sauté for about two minutes more.
• Add the ground beef to the pot with the vegetables and continue to sauté over medium until the beef is cooked through. Add the red wine to the pot and stir to dissolve any browned bits off the bottom of the pot.
• Add the diced tomatoes (with juices), tomato sauce, soy sauce, bay leaves, oregano, basil, crushed red pepper, and water to the pot. Stir to combine, place a lid on the pot, and allow it to come up to a boil. Once boiling, turn it down to low, and let the sauce simmer for 30 minutes with the lid on, stirring occasionally.
• After the sauce has simmered for 30 minutes, add the macaroni and stir to combine. Continue to let the macaroni simmer in the sauce, with the lid on, stirring occasionally, until the pasta is tender (about 10-12 minutes).
• Once the pasta is tender, taste the goulash and add salt to taste. Remove the bay leaves, then serve.

See how we calculate recipe costs here.

Video

Notes

*Ground beef is the traditional choice for this recipe, but you could try ground turkey or ground pork instead.

**The type of red wine is flexible; just stay away from very sweet varieties. I used Cabernet Sauvignon. The red wine really makes this sauce the best it can be, but you can use beef broth if preferred.

***I use elbow macaroni, but you can use any small shaped pasta, like small shells or ditalini. Be sure to simmer until the pasta is tender.

Nutrition

Serving: 1.5Cups | Calories: 467kcal | Carbohydrates: 50g | Protein: 22g | Fat: 19g | Sodium: 920mg | Fiber: 5g

How to Make American Goulash Step-By-Step Photos

Gather all of your ingredients.

Sauté the veggies: Begin by dicing one yellow onion and mincing four cloves of garlic. Add them to a soup pot along with 1 Tbsp olive oil and sauté over medium heat until the onions are translucent. While the onion and garlic are sautéing, dice two bell peppers, then add them to the pot and continue to sauté for about two minutes more.

Brown the meat: Add one pound of ground beef to the pot and continue to sauté over medium heat until the beef is no longer pink. If the ground beef you use releases a lot of fat, you can drain some away. I personally like a little fat in there to make the sauce richer, but it’s up to you!

Make the sauce: Then, add 1/2 cup red wine to the pot and stir to dissolve any browned bits off the bottom of the pot.

Add one 28oz. can diced tomatoes (with the juices), one 15oz. can tomato sauce, 2 Tbsp soy sauce, 2 bay leaves, 1/2 tsp oregano, 1/2 tsp basil, 1/4 tsp crushed red pepper, and 1/2 cup water.

Simmer: Stir everything to combine, place a lid on the pot, and allow it to come up to a boil. Once it reaches a boil, turn the heat down to low, and let it simmer for 30 minutes. Keep the lid on as it simmers, lifting it only occasionally to stir.

Add the pasta: Once the sauce has simmered for 30 minutes (OMG it’s already smelling good), add 2 cups macaroni (that’s about 1/2 lb.). Stir to combine the macaroni with the sauce, place the lid back on top, and let it continue to simmer to cook the noodles for about 10-12 minutes, or until the macaroni is tender. Stir occasionally as the pasta simmers to keep it from sticking, returning the lid after each stir.

Serve: Once the macaroni is tender, give it a taste and add salt if needed. Remove the pot from the heat, fish out the bay leaves, then serve that one pot goodness!

Serving Suggestions

I would consider this a “one pot meal,” which means this one dish covers everything you need in a meal: carbs, proteins, and vegetables. If anything, you might want some crusty bread to sop up that delicious gravy, or maybe a Greek salad on the side for added crunch and extra vegetables.

Can You Freeze Goulash?

Yes! This one pot American goulash recipe is very freezer-friendly. Just make sure to cool it completely in the refrigerator first, then transfer to the freezer for long term storage. I suggest freezing it for three months maximum. And remember, label and date everything that goes in your freezer!

More One Pot Pasta Recipes

Greek Chicken and Orzo

$13.48 recipe / $3.37 serving

Cheesy Skillet Ravioli

$14.36 recipe / $3.59 serving

Beef Stroganoff

$5.54 recipe / $1.39 serving

One Pot Creamy Pesto Chicken Pasta

$11.77 recipe / $2.94 serving

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