“Ok, why didn’t anyone ever tell me that making homemade pasta sauce could be this simple and delicious? Love this! I only had canned diced tomatoes on hand, so I pulsed them in the blender for a few seconds and then used them in lieu of crushed tomatoes. So good!”

Samantha

Simple Pasta Sauce Recipe

This homemade pasta sauce recipe is SO SIMPLE, yet so very good. To make it, I use ground beef, olive oil, onion, butter, crushed tomatoes, Italian seasoning blend, and salt and pepper. That’s it. It’s kind of like a shortcut Bolognese but ready in a fraction of the time, so you can get dinner on the table fast during the week.

The secret to getting so much flavor out of such simple ingredients comes down to two things: butter and a good 30-minute simmer. The simmer dulls the acidic flavors of the crushed tomatoes and helps caramelize the natural sugars into a subtle sweetness. The butter adds body and a slight creaminess, which again helps balance the natural acids in the tomatoes. You need both elements to make this pasta sauce the absolute best it can be!

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The Best Weeknight Pasta Sauce

This rich and subtle pasta sauce is incredibly easy, which has earned it the title of The Best Weeknight Pasta Sauce in my house!

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

Course Dinner, Main Course, Sauce

Cuisine American

Total Cost $5.62 recipe / $0.94 serving

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 6 (about ¾ cups each)

Calories 198kcal

Author Beth Moncel

Equipment

• Sauce Pot

Ingredients

• ½ lb. ground beef $3.16
• 1 Tbsp olive oil $0.19
• 1 small onion $0.39
• 2 Tbsp butter $0.24
• 28 oz. can crushed tomatoes 1 can, $1.52
• ½ tsp Italian seasoning blend $0.05
• black pepper freshly cracked, $0.05
• salt to taste, $0.02

Instructions

• Add the ground beef and olive oil to a pot and sauté over medium until the beef is cooked through (about 5 minutes). If you’re using a higher fat content beef (10% or higher), you may want to drain the excess fat once the beef has browned.
• While the beef is cooking, finely dice the onion. Add the diced onion and butter to the cooked beef. Continue to sauté until the onion is soft and translucent (about 5 minutes).
• Next, add the crushed tomatoes, Italian seasoning blend, and some freshly cracked pepper (10-15 cranks of a pepper mill). Stir everything to combine.
• Place a lid on the pot and allow it to come up to a simmer. Once simmering, reduce the heat to low and let the sauce simmer for 30 minutes.
• After a minimum of 30 minutes simmering, add about ½ tsp salt, stir to combine, then taste and add more if needed. The flavor of the sauce will deepen and the complexities will pop once the salt is added. Serve over pasta or your favorite roasted vegetables.

See how we calculate recipe costs here.

Video

Nutrition

Serving: 0.75Cups | Calories: 198kcal | Carbohydrates: 11g | Protein: 9g | Fat: 14g | Sodium: 234mg | Fiber: 3g

How to Make Weeknight Pasta Sauce Step-by-Step Photos

Gather all of your ingredients.

Brown the beef: Start by adding ½ lb. ground beef and 1 Tbsp olive oil to a pot. Sauté the beef over medium until it’s cooked through (about 5 minutes). If you’re using a higher-fat content beef, you may want to drain the excess fat once it’s cooked through. While the beef is cooking, finely dice one small onion.

Sauté the onion: Add the onion and 2 Tbsp butter to the cooked beef, and continue to sauté until the onions are soft and translucent (another 5 minutes or so).

Make the sauce: Next, add a 28 oz. can crushed tomatoes, ½ tsp Italian seasoning blend, and some freshly cracked pepper (10-15 cranks of a pepper mill). Stir until everything is combined, place a lid on top, and let it come up to a simmer. Once simmering, turn the heat down to low and let it simmer for at least 30 minutes.

Simmer: After simmering for 30 minutes, the sauce will be much less acidic and slightly sweeter, but to make the flavor really pop, you need to add salt. I would start with ½ tsp, give it a taste, then add more to your liking.

And that’s all! Seriously, SO easy. And while the sauce is simmering away for its 30 minutes, you can prepare your pasta or whatever else you plan on eating with your sauce that night. 😉

It’s the only pasta sauce I need, and really, I only need the sauce. Pasta optional. 😂

Serving Suggestions

This pasta sauce recipe is, of course, awesome with any shape of pasta. Go with whatever you have in your pantry, or for a seriously flavor-packed meal, try it with our spaghetti aglio e olio. It’s also amazing over roasted vegetables! I originally shared this sauce in my roasted eggplant with meat sauce recipe, and it’s still a favorite of mine. This recipe would make a great lasagna sauce, too, and don’t forget a side of garlic bread!

Storage & Reheating

This easy pasta sauce recipe is one of my most meal-prepped dinners. Once cooled, it keeps well in the fridge for up to 3-4 days in an airtight container. You can also freeze it for up to 3 months in a freezer-safe container (leave some room at the top for expansion). Let it thaw in the fridge before reheating in the microwave or on the stovetop.

More Pasta Sauce Recipes

Easy Marinara Sauce

$3.22 recipe / $0.40 serving

Vodka Sauce

$8.47 Recipe/ $1.05 Serving

Slow Cooker Spaghetti Sauce

$4.40 recipe / $0.63 per cup

Traditional Fettuccine Alfredo

$3.65 recipe / $0.45 serving

The post The Best Weeknight Pasta Sauce appeared first on Budget Bytes.

Creamy Dill Pickle Pasta Salad

I looooove a bowl of cold pasta salad in the summertime. Our classic pasta salad is fresh and flavorful with just a hint of tang, but this one is unapologetically for pickle people like me. I’ve included a double hit of dill pickle with chopped pickles for crunch and pickle juice whisked right into the dressing. Then you’ve got the cheddar, bacon, and red onion tagging along to keep things interesting. I highly recommend making this dill pickle pasta salad recipe a few hours ahead of time to allow the dill pickle flavors to really pull through. 😋

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Dill Pickle Pasta Salad

This Dill Pickle Pasta Salad is loaded with crunchy pickles, cheddar, bacon, and a creamy homemade dressing. Tangy, fresh, and perfect for BBQs or picnics!

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

Course Salad

Cuisine American

Total Cost $4.46 recipe / $0.56 serving

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 8 servings

Calories 257kcal

Author Jennie Alley

Equipment

• Small Bowl
• Large Bowl
• Saucepan

Ingredients

Pasta Salad

• 8 oz. bowtie pasta uncooked, (226g) $0.65
• 1 cup dill pickles chopped, (150g) $1.17
• ½ cup red onion diced, (65g) $0.47
• 1 cup sharp cheddar cheese diced, (130g) $0.65
• ½ cup bacon cooked and crumbled, (65g) $0.76*

Dressing

• ¼ cup dill pickle juice $0.00**
• ¼ cup mayonnaise $0.23
• ¼ cup Greek yogurt $0.22
• 1 tsp Dijon mustard $0.02
• ½ tsp garlic powder $0.08
• ⅛ tsp cayenne pepper $0.04
• ⅛ tsp black pepper freshly cracked, $0.02
• 1 Tbsp fresh dill $0.13***
• ¼ tsp salt $0.02

Instructions

• Gather your ingredients.
• Cook pasta according to package directions. Drain and rinse under cold water until completely cool.
• In a small bowl, whisk together all the dressing ingredients until smooth.
• In a large bowl, combine pasta, pickles, red onion, cheddar, and bacon (cooked and crumbled).
• Pour the dressing over the salad ingredients and mix well.
• Chill for 1–2 hours before serving. Garnish with extra fresh dill if desired.

See how we calculate recipe costs here.

Notes

*You can either buy already cooked and crumbled bacon or cook your own bacon in the oven, in a skillet, or make air fryer bacon before starting this recipe.

**No need to buy the dill pickle juice separately, use the juice from your pickle jar! The costs I have listed here reflect this.

***If using dried dill, use 1 tsp in place of fresh. Just note that the flavor will be slightly less vibrant.

Nutrition

Serving: 1serving | Calories: 257kcal | Carbohydrates: 24g | Protein: 10g | Fat: 13g | Sodium: 595mg | Fiber: 1g

how to make Dill Pickle Pasta Salad step-by-step photos

Gather all of your ingredients and cook 8 oz. bowtie pasta according to the package directions. Once cooked, drain and rinse the pasta under cold water until completely cooled.

Make the dressing: Add ¼ cup dill pickle juice, ¼ cup mayonnaise, ¼ cup Greek yogurt, 1 tsp Dijon mustard, ½ tsp garlic powder, ⅛ tsp cayenne, ⅛ tsp black pepper, 1 Tbsp fresh dill, and ¼ tsp salt to a small bowl. Whisk to combine.

Make the pasta salad: Now add the cooked and cooled pasta, 1 cup chopped dill pickles, ½ cup diced red onion, 1 cup diced sharp cheddar, and ½ cup cooked and crumbled bacon to a large bowl and toss to combine.

Pour over the homemade dressing and mix well.

Chill and serve: Chill your dill pickle pasta salad in the fridge for 1-2 hours before serving to allow the flavors to meld together. Garnish with extra fresh dill, if desired, and serve!

What Else Can I Add?

Wondering what else would be delicious in this dill pasta salad? I’ve got plenty of mix-in ideas (perfect for using up odds and ends in your fridge!), so go ahead and get creative:

• Chopped celery
• Diced hard-boiled eggs
• A little hot sauce in the dressing for extra zip!
• Sweet corn kernels
• Dill pickle relish (for those of you who can’t get enough of anything pickle!)
• Chopped bell pepper
• Salad greens (spinach, arugula, or spring green mix, etc.)
• Pickled jalapeños
• Crispy fried onions (sprinkled on top before serving)

Serving Suggestions

This easy pickle pasta salad is the kind of side you’ll want to serve with everything while the weather is still warm! Try it with our dry rubbed grilled drumsticks and thighs, and juicy homemade hamburgers at your next BBQ. Or make it a hearty midweek lunch combo with a mushroom patty melt or any sandwich/wrap you love!

Storage Instructions

Store leftover dill pickle pasta salad covered in the fridge for 3–4 days. For food safety, don’t leave it out at room temperature for more than 2 hours, or 1 hour if it’s really hot outside (over 90°F). Before serving leftovers, give the salad a good stir, and if it looks a little dry, I’d mix in a spoonful of mayo to freshen it up.

More Easy Pasta Salad Recipes

Macaroni Salad

$4.15 recipe / $0.52 serving

Antipasto Pasta Salad

$15.77 recipe / $1.42 serving

Ditalini Pasta Salad

$8.67 recipe / $1.08 serving

Tuna Pasta Salad

$4.83 recipe / $0.81 serving

The post Dill Pickle Pasta Salad appeared first on Budget Bytes.

Creamy Street Corn Pasta Salad

If you’ve never had elote, it’s a popular Mexican street food made with grilled corn on the cob, coated in mayonnaise or crema, sprinkled with cheese, and seasoned with chili powder and lime. Street corn (esquites) is a similar dish served off the cob, but with the same smoky, tangy, creamy, and cheesy vibe…and this sweet corn pasta salad is inspired by both!

I quickly char frozen sweet corn in a skillet with poblanos, red onion, and spices, then toss it with ditalini pasta, a creamy homemade chili-lime dressing, and crumbled queso fresco. It’s like our street corn salad and pasta salad recipes rolled into one fresh, budget-friendly dish!

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Elote (Street Corn) Pasta Salad

This easy Elote (Street Corn) Pasta Salad is made with smoky corn, zesty lime, and creamy queso fresco for a fresh BBQ, potluck, or weeknight side dish!

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

Course Salad, Side Dish

Cuisine American, Mexican

Total Cost $5.53 recipe / $0.69 serving

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 8 servings (1 cup each)

Calories 249kcal

Author Jennie Alley

Equipment

• Mixing Bowls
• Large 12" skillet
• Saucepan

Ingredients

• ½ tsp chipotle chili powder $0.06*
• ½ tsp ground cumin $0.04
• ½ tsp smoked paprika $0.08
• ½ tsp salt $0.02
• ¼ tsp black pepper freshly cracked, $0.04
• 1 Tbsp cooking oil $0.04
• 2 cups frozen corn 250g, $0.82**
• 1 cup red onion diced, (136g) $0.94
• ½ cup poblano peppers diced, (65g) $0.75
• ½ tsp garlic cloves minced, $0.08
• 8 oz. ditalini pasta uncooked, (225g) $0.83***
• ¼ cup mayonnaise $0.23
• ¼ cup Greek yogurt $0.22
• 1 Tbsp lime juice $0.04
• ¼ cup reserved pasta water $0.00
• ½ cup green onion sliced, (35g) $0.61
• ½ cups queso fresco crumbled, (60g) $0.73

Instructions

• Gather and prep all ingredients.
• In a small bowl, stir together chili powder, cumin, smoked paprika, salt, and pepper, and set aside.
• In a large skillet over medium-high heat, add oil, corn, red onion, poblano, garlic, and half the spice blend. Cook for about 5 minutes, stirring occasionally, until veggies are softened and corn is lightly charred.
• Meanwhile, cook pasta according to the box instructions, reserving ¼ cup of pasta water. Drain and rinse under cold water until completely cool.
• In a small bowl, mix mayo, Greek yogurt, lime juice, remaining spice blend, and reserved pasta water.
• In a large bowl, toss the cooked pasta, corn mixture, half the green onions, half the queso fresco, and the dressing. Stir until well combined.
• Chill for at least 1 hour. Top with remaining green onions and queso fresco before serving.

See how we calculate recipe costs here.

Notes

*Chipotle chili powder adds a smoky kick, but you can substitute regular chili powder for a milder flavor.

**Fresh corn may be used in place of frozen; however, frozen corn makes the recipe more budget-friendly and accessible year-round.

***Ditalini works great for scooping up all the creamy dressing, but feel free to use small shells or elbows if needed.

 

Nutrition

Serving: 1cup | Calories: 249kcal | Carbohydrates: 35g | Protein: 8g | Fat: 10g | Sodium: 258mg | Fiber: 3g

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

Gather all of your ingredients.

Make the seasoning mix: Combine ½ tsp Chipotle chili powder, ½ tsp cumin, ½ tsp smoked paprika, ½ tsp salt, and ¼ tsp black pepper in a small bowl and set aside.

Soften the veggies: Heat a large skillet over medium heat and add 1 Tbsp cooking oil. Cook 2 cups corn, 1 cup diced red onion, ½ cup diced poblano peppers, ½ tsp minced garlic, and half the spice blend for about 5 minutes, stirring occasionally, until veggies are softened and corn is lightly charred.

Meanwhile, cook 8 oz. ditalini pasta according to the package directions and reserve ¼ cup of pasta water. Drain and rinse the cooked pasta under cold water until cooled.

Make the dressing: Add ¼ cup mayo, ¼ cup Greek yogurt, 1 Tbsp lime juice, remaining spice blend, and ¼ cup reserved pasta water to a small bowl and mix.

Assemble the salad: Toss the cooked pasta, corn mixture, half the green onions, half the queso fresco, and the dressing in a large bowl. Stir well until the ingredients are combined with the dressing.

Chill and serve: Chill your elote street corn pasta salad for at least an hour. Once chilled, top with the remaining green onions and queso fresco before serving. Enjoy!

Serving Suggestions

This elote pasta salad is a great side dish for BBQs and potlucks, but I also make it on weekdays when I want something fresh and flavorful to round out dinner. Try it with grilled honey lime chicken or grilled shrimp for a quick summer dinner that feels a little special. It’s also fantastic with burgers (turkey burgers are some of my favorites!). Finish your meal off with a Brazilian lemonade for a sweet-tart lime flavor that matches the salad’s zesty personality!

Storage Instructions

This Mexican street corn pasta salad is delicious straight from the fridge, but I find letting it sit out for 10–15 minutes before serving brings out even more flavor. If my leftovers have thickened after chilling, I stir in a splash of lime juice or a spoonful of Greek yogurt to loosen them up. You can store any extra servings in an airtight container in the fridge for up to 4 days.

More Pasta Salad Recipes

Ditalini Pasta Salad

$8.67 recipe / $1.08 serving

Antipasto Pasta Salad

$15.77 recipe / $1.42 serving

Big Kale Pasta Salad

$7.88 recipe / $1.31 serving

Summer Vegetable Pasta Salad

$10.21 recipe / $1.02 serving

The post Elote (Street Corn) Pasta Salad appeared first on Budget Bytes.

“This recipe is amazing! I had my first bite and said “wow” out loud. My partner who normally doesn’t like any sort of mayo based dressings loved it too. I cut the sugar back a tiny bit (added about 2 tsp instead of 1 tbsp) but that’s just preference. Will definitely be keeping this in the summer rotation! Thanks Beth :)”

Sam

Easy Recipe for Macaroni Salad

Macaroni salad starts with one of my favorite budget-friendly staples: macaroni, of course. It’s a creamy pasta salad at heart (and there are a lot of ways to make it), but here’s how I like to do it. I mix in celery, bell pepper, and red onion for crunch and color, plus a couple of hard-boiled eggs to make it more filling. The dressing is that classic deli-style combo of mayo, Dijon, sweet pickle relish, a splash of vinegar, a pinch of sugar, and salt and pepper. It’s classically creamy, sweet, tangy, crunchy, and delicious. 🤤

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Macaroni Salad

Macaroni Salad is an easy and inexpensive classic for potlucks, summer BBQs, or an easy side dish for dinner.

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

Course Lunch, Side Dish

Cuisine American

Total Cost $4.15 recipe / $0.52 serving

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 8 servings (¾ cup each)

Calories 332kcal

Author Beth Moncel

Equipment

• Chef’s Knife
• White Cutting Boards
• Measuring Cups Spoons

Ingredients

• 2 hard-boiled eggs $0.58
• ½ red bell pepper $0.75
• ½ red onion $0.49
• 2 ribs celery $0.20
• 8 oz. macaroni uncooked, $0.56

Dressing

• 1 cup mayonnaise $1.16
• 1 Tbsp Dijon mustard $0.18
• 1 Tbsp sweet pickle relish $0.08
• 1 Tbsp red wine vinegar $0.10
• 1 Tbsp granulated sugar $0.01*
• ½ tsp salt $0.02
• ¼ tsp black pepper freshly cracked, $0.02

Instructions

• Chop the salad ingredients, so they're ready to go. Dice the hard-boiled eggs, bell pepper, onion, and celery.
• Boil the macaroni until tender, then drain it in a colander. Briefly rinse the pasta with cool water to cool it off.
• While the macaroni is boiling, prepare the dressing. Stir together the mayonnaise, Dijon, relish, red wine vinegar, sugar, salt, and pepper.
• Combine the cooled and drained macaroni, egg, bell pepper, celery, and onion in a bowl. Pour the dressing over top, then stir until everything is well combined and coated in dressing.
• Serve the macaroni salad immediately or refrigerate until ready to eat.

See how we calculate recipe costs here.

Video

Notes

*There are two main camps when it comes to macaroni salad: sweet and not so sweet. I like mine with just a touch of sweetness to balance the acidity and creaminess of the dressing, so that’s what you’ll get with this recipe. If you like yours sweeter, you can simply add more sugar to taste (up to about ¼ cup sugar).

Nutrition

Serving: 0.75cup | Calories: 332kcal | Carbohydrates: 25g | Protein: 6g | Fat: 23g | Sodium: 385mg | Fiber: 2g

How to Make Macaroni Salad Step-by-Step Photos

Gather all of your ingredients.

Prep the add-ins: Start by dicing two hard-boiled eggs (here’s a tutorial on how to make hard-boiled eggs, if needed), ½ of a red bell pepper, ½ of a red onion, and 2 ribs of celery.

Cook the pasta: Next, boil 8 oz. elbow macaroni until tender. Drain the pasta in a colander and rinse briefly with cool water to cool down the pasta.

Prepare the dressing: Combine 1 cup mayonnaise, 1 Tbsp Dijon mustard, 1 Tbsp sweet relish, 1 Tbsp red wine vinegar, 1 Tbsp sugar, ½ tsp salt, and ¼ tsp freshly cracked pepper.

Assemble the salad: Add the cooked and cooled macaroni to a large bowl along with the chopped egg, bell pepper, celery, and red onion.

Pour the prepared dressing over the salad in the bowl.

Serve: And now your macaroni salad is ready to eat! Make sure to keep it in the refrigerator if you don’t plan to serve it right away, and give it a good stir again just before serving.

What Else Can I Add to Macaroni Salad?

Serving suggestions

I love serving this macaroni salad with our grilled sausage and peppers packet for an easy summer dinner. It’s also great alongside chicken burgers or smoky mushroom kebabs…anything off the grill, really. And if you’re putting together a spread, don’t forget the potato salad! Add a simple fruit dip for dessert, and you’ve got a meal that’s totally family-friendly and perfect for a casual get-together with friends.

Storage Instructions

Macaroni salad can be kept in the refrigerator for about 3-4 days. The macaroni will continue to absorb moisture as it sits in the refrigerator, so you may find it gets a little drier each day. If taking your mac salad to a potluck or BBQ, make sure to not let it sit out at room temperature for more than two hours.

More Easy Pasta Salad Recipes

Ditalini Pasta Salad

$8.67 recipe / $1.08 serving

Greek Chicken Pasta Salad

$10.67 recipe / $2.66 serving

Orzo Pasta Salad

$9.99 recipe / $1.24 serving

Summer Vegetable Pasta Salad

$10.21 recipe / $1.02 serving

The post Macaroni Salad appeared first on Budget Bytes.

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.