Grilled Caesar Salad with Homemade Vegetarian Dressing

I could eat Caesar salad for every meal. Instead of using giant croutons in this grilled version, I toast up some panko I already had on hand. The crispy panko clings to every piece of lettuce thanks to my addictive vegetarian Caesar dressing (which can be made vegan if you use a vegan mayo!) And to keep the dressing fish-free, I swap out anchovies for seaweed sheets, which can be found in the snack aisle nowadays, even at Walmart! You still get a little bit of that classic ocean flavor without the fishiness, if that’s not your thing.

This grilled Caesar salad takes a little extra effort than opening up a bottle of storebought dressing and chopping up some regular ol’ romaine lettuce, but the grilled romaine is perfect for summertime. You’re going to have to trust me on this one!!

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Grilled Romaine Caesar Salad

This Grilled Romaine Caesar Salad is smoky, crunchy, and topped with a creamy homemade vegetarian Caesar dressing for the perfect summer side.

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

Course Main Course

Cuisine American

Total Cost $6.24 recipe / $1.56 serving

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings (½ head lettuce and ¼ cup dressing per person)

Calories 388kcal

Author Jess Rice

Equipment

• Grill
• Skillet
• Small Blender

Ingredients

Salad Ingredients

• 2 heads romaine lettuce rinsed and cut in half, $2.28
• 2 tsp olive oil divided, $0.12
• ¼ cup panko breadcrumbs $0.23
• 1 Tbsp salted butter $0.12
• 1 Tbsp Everything Bagel Seasoning $0.40
• ½ package seaweed sheets half a 0.14 oz (4g) pack, $0.34*
• ½ cup Parmesan cheese shredded, $1.08

Fish-Free Vegetarian (or Vegan) Caesar Dressing Ingredients

• 1 cup mayonnaise regular or vegan mayo work great, $0.90
• ¼ cup lemon juice $0.25
• 2 garlic cloves large cloves, (minced) $0.06
• 1 Tbsp mellow white miso $0.53**
• 1 Tbsp Dijon mustard $0.08
• 1½ tsp black pepper freshly cracked, $0.15
• ½ tsp sea salt $0.01
• 2 tsp granulated sugar $0.01
• ½ cup water $0.00
• ¼ cup olive oil $1.44
• ½ package seaweed sheets crumbled and folded in, (half a 0.14oz (4g) pack) $0.34*

Instructions

• Gather ingredients and preheat the grill.
• Cut romaine hearts in half, leaving the root intact but trimmed. Make sure your lettuce is completely dry. Brush with 1 tsp olive oil on the cut sides.
• Sear lettuce on all sides to get some color, about 3 minutes total on a very hot grill.
• Transfer lettuce to the fridge to cool while preparing dressing and sides.
• Toast panko in a dry pan with salted butter and remaining 1 tsp olive oil. Once the panko is toasty brown, remove it from the heat. This is my fun substitute for basic croutons! The panko clings to the wedges of lettuce so every bit is a texture party.
• Add all dressing ingredients *except for the seaweed* to a blender and blend until completely smooth.
• Break apart the seaweed and stir it into the dressing mixture.
• Drizzle dressing over the top of each romaine heart and top them with plenty of panko, Everything Bagel mix, and additional seaweed. Shred fresh Parmesan on top and enjoy!

See how we calculate recipe costs here.

Notes

*You need one snack-sized pack of seaweed sheets (also known as nori) total. You will use half the package in the dressing and half to garnish the salad with at the end. The pack I use is 0.14oz (4g).

**You can find miso paste in many grocery stores; it just takes a little hunting. My Kroger keeps it where they stock the tofu. If you can’t find it at your usual spot, you can usually find it even cheaper at an International Grocery Store.

To make this recipe vegan: Use a vegan mayo to make the dressing, use vegan salted butter to toast the panko, and leave off the Parmesan.

The dressing in this recipe yields 2 ¼ cups total. I use ¼ cup per serving, meaning the total amount is enough for 9 servings. As I only use 4 servings in this recipe, I costed this recipe out using enough for 4 servings total. Store the remaining dressing in the fridge for 5-7 days!

Nutrition

Serving: 1serving (½ head lettuce and ¼ cup dressing per person) | Calories: 388kcal | Carbohydrates: 17g | Protein: 9g | Fat: 33g | Sodium: 880mg | Fiber: 7g

how to make Grilled Romaine Caesar Salad step-by-step photos

Gather your ingredients and preheat your grill.

Grill the romaine hearts: Slice 2 heads of romaine lettuce in half, leaving the root intact but trimmed. Make sure to dry it very well after rinsing. Brush the cut sides of the romaine with oil (1 tsp total).

Sear the romaine on a very hot grill to get some color, about 3 minutes total. It will take longer for the grill marks to form if your grill isn’t very hot.

Move the lettuce to the fridge to cool as you prep the dressing and sides.

Toast the panko: Toast ¼ cup panko breadcrumbs in a pan with 1 Tbsp salted butter and 1 tsp olive oil.

When the panko is browned and toasted, remove it from the heat. This is what I use instead of traditional croutons in this recipe for grilled Caesar salad! The toasted panko clings to the lettuce leaves, so every bit is a texture party.

I just want to highlight the amount of cheese you can get when you grate it yourself! Just the tip of that block of Parmesan yielded 1 cup of shredded Parmesan (and you only need ½ cup total for this recipe!). Pretty budget-friendly (and no weird preservatives or anti-caking agents) compared to the pre-shredded options.

Make the dressing: Add 1 cup mayonnaise, ¼ cup lemon juice, 2 large cloves garlic (minced), 1 Tbsp mellow white miso, 1 Tbsp Dijon mustard, 1½ tsp black pepper, ½ tsp sea salt, 2 tsp granulated sugar, ½ cup water, and ¼ cup olive oil to a blender. Don’t add the seaweed yet!

Now blend the dressing ingredients until completely smooth.

Add the seaweed: Crumble ½ package seaweed sheets into the dressing and mix to combine.

Assemble the salad: Retrieve your grilled romaine hearts from the fridge and drizzle each wedge with ¼ cup dressing each (you will have some dressing leftover for other salads!), plenty of toasted panko, Everything Bagel mix (1 Tbsp total), and the remaining ½ package seaweed sheets. Top with ½ cup freshly shredded Parmesan and enjoy!

Serving Suggestions

Considering you’ve already got the grill on, you may as well make the most of it! Turn this into a grilled chicken Caesar by adding some grilled chicken breasts, or try grilled tofu or grilled shrimp for something different. The panko already adds great crunch, but I bet some crumbled oven-cooked bacon (or a vegetarian alternative) would be tasty added on top. If you’ve got some pickled red onions hanging out in the fridge, throw them on top of your grilled Caesar salad, too!

Storage Instructions

The grilled romaine is best enjoyed the day it’s made since it will soften and wilt the longer it’s stored. The vegetarian Caesar dressing, however, can be made ahead and kept in an airtight container in the fridge for up to 5-7 days. Give it a stir before using again.

More Easy Salad Recipes

Green Bean Salad

$9.23 recipe / $1.15 serving

Summer Lentil Salad

$8.10 recipe / $1.35 serving

Zucchini, Corn, and Toasted Almond Salad

$5.95 recipe / $0.99 serving

Beet Salad

$4.59 recipe / $1.14 serving

The post Grilled Romaine Caesar Salad 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.

“This is my go to tuna salad. It’s so crisp and refreshing yet filling.”

Brandy

Easy Tuna Salad Recipe

In my opinion, to make a good tuna salad, you want to use good tuna, make a dressing that has flavor dynamic, and add in some crunchies to give the salad some texture…something to chew on. I use chunk light tuna to keep things budget-friendly, mayo, simple seasonings, and lemon juice for the dressing, and I mix in plenty of celery, walnuts, and green onions for crunch. No more bland mush!

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Classic Tuna Salad

Say goodbye to gloopy, bland tuna salad and hello to a delicious salad packed with flavor and texture! Perfect for brown bag lunches.

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

Course Lunch, Main Course

Cuisine American

Total Cost $6.33 recipe / $1.58 serving

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 4 1 cup each

Calories 365kcal

Author Beth Moncel

Equipment

• Mixing bowl

Ingredients

• 2 12oz. cans chunk light tuna in water $5.00*
• 1 cup celery diced, (about 2 ribs), $0.35
• ¼ cup walnuts chopped, $0.30
• 2 green onions sliced, $0.20
• ½ cup mayonnaise $0.40**
• 1 Tbsp lemon juice $0.04
• ¼ tsp black pepper freshly cracked, $0.02
• ¼ tsp salt $0.02

Instructions

• Drain the canned tuna well. Finely dice the celery, chop the walnuts, and slice the green onions.
• Combine the tuna, celery, walnuts, green onions, mayonnaise, lemon juice, pepper, and salt in a bowl. Stir to combine.
• Serve as a sandwich, salad over a bed of greens, or with crackers and vegetables for dipping. Refrigerate up to four days.

See how we calculate recipe costs here.

Video

Notes

*You can use chunk light tuna or solid albacore, either packed in oil or water. Oil will give you a richer flavor, while water pack is lighter. I find oil pack to be messy and difficult to drain, so I choose water pack for that reason alone.

**I like my tuna salad a little on the “dry” side. Add more mayonnaise if desired.

Nutrition

Serving: 1cup | Calories: 365kcal | Carbohydrates: 3g | Protein: 29g | Fat: 27g | Sodium: 750mg | Fiber: 1g

How to Make Classic Tuna Salad Step-by-Step Photos

Gather all of your ingredients.

Combine the ingredients: Drain two 12 oz. cans of chunk light tuna in water. Finely dice about one cup of celery, chop ¼ cup walnuts, and slice two green onions. Add the tuna, celery, walnuts, green onions to a bowl with ½ cup mayonnaise, 1 Tbsp lemon juice, ¼ tsp salt, and ¼ tsp freshly cracked black pepper.

Stir the ingredients well to combine.

Serve: Now it’s ready to serve! I do like my salad a little bit dry, so if you prefer, you can always add an extra tablespoon or two of mayonnaise to make it a little “softer.”

What Else Can I Add?

There are several things you can add to your tuna salad to add texture (and flavor). I like to add celery and walnuts. They each have their own “brand” of crunch that really adds to the interest as you chew (mushy is boring). Here are some other ingredients you can add into this recipe for texture:

• Sunflower seeds
• Shredded carrots
• Pickle relish
• Shredded radish 
• Pickled carrots
• Olives
• Capers
• Dried cranberries
• White beans
• Hard boiled eggs

Serving Suggestions

There are several ways I like to serve this salad. We’re all familiar with the classic tuna salad sandwich, which is often built on toast with lettuce. You could also serve it without bread over a bed of greens, like in a Niçoise salad. Sometimes, I eat it with just some crackers or veggies for dipping, or you can stuff it into a pita or cottage cheese wraps. Also, check out my tuna salad lunch box. Lots of options, all delicious!

Storage Instructions

This classic tuna salad is definitely best served fresh, while the celery is nice and crunchy, but you could also meal-prep it for lunch. I’d keep it in an airtight container in the fridge for up to 4 days.

More Tuna Salad Recipes

Sweet and Spicy Tuna Salad

$2.01 recipe / $1.00 serving

Gochujang Tuna Salad

$2.52 recipe / $0.63 serving

Tuna White Bean Salad

$2.41 recipe / $0.80 serving

Sesame Tuna Salad

$3.09 recipe / $1.55 serving

The post Classic Tuna 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.

Simple Green Bean Salad Recipe

Blanching makes all the difference in this green bean feta salad. I cook the string beans in well-salted water for a couple of minutes, then rinse them under cold water so they stay bright and crisp. And the salt isn’t just for flavor, it actually helps keep the vibrant green color, too! Add some cherry tomatoes and suddenly you’ve got a summer salad that feels fresh, light, and picnic-ready. It gives me the same crowd-pleasing energy as our classic three bean salad, but with a little extra brightness and crunch.

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Green Bean Salad

Crisp green beans, cherry tomatoes, feta, and lemon dressing come together in this fresh, tangy Green Bean Salad that’s easy to make and full of flavor.

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

Course Salad

Cuisine American

Total Cost $9.23 recipe / $1.15 serving

Prep Time 20 minutes minutes

Cook Time 2 minutes minutes

Total Time 22 minutes minutes

Servings 8 servings (1 cup per person)

Calories 146kcal

Author Melissa Nolan

Equipment

• Large Pot
• Large Bowl
• Small Bowl

Ingredients

• 30 oz. fresh green beans trimmed, $2.95*
• 1 Tbsp salt plus 1 tsp salt for dressing, (divided) $0.16
• 1 lemon juice and zest (about 3 Tbsp of juice) $0.58
• 1 Tbsp apple cider vinegar $0.04
• 1 Tbsp Dijon mustard $0.06
• 1 tsp granulated sugar $0.01**
• 1 tsp black pepper freshly cracked, $0.16
• ¼ cup olive oil $0.70
• 1 sweet onion sliced thinly, (230g) $0.78
• 1 pint cherry tomatoes halved (10oz, 283g) $2.48
• ½ cup feta cheese crumbled, $1.31***

Instructions

• Gather and prepare all ingredients.
• Bring a large pot of water with 1 Tbsp salt to a boil. Once boiling, add the green beans and cook for 2 minutes. Drain and rinse the beans. Then set them aside.
• In a small bowl, whisk together the lemon juice, zest, apple cider vinegar, Dijon, sugar, 1 tsp of salt, and pepper. While whisking, slowly pour in the oil until combined.
• Place the green beans, onions, tomatoes, and feta in a bowl. Drizzle with the vinaigrette and toss to combine. Let it sit for 5-10 minutes, then serve, or refrigerate until ready.

See how we calculate recipe costs here.

Notes

*I prefer the fresh bite of fresh green beans in this recipe, so that’s what I always use. You can always simmer them for longer if you want them less crisp. You could try frozen green beans, but they’d be much softer. I wouldn’t use canned green beans. They’re too soft, and the flavor isn’t the same. Fresh beans really make this salad the best it can be.

**Sugar helps balance the lemon and vinegar in the vinaigrette, but you can also use honey, maple syrup, agave, or other sweeteners.

***You can make this green bean and tomato salad recipe dairy-free and vegan by omitting the feta or choosing a non-dairy cheese.

Nutrition

Serving: 1serving | Calories: 146kcal | Carbohydrates: 14g | Protein: 4g | Fat: 9g | Sodium: 1016mg | Fiber: 4g

how to make Green Bean Salad step-by-step photos

Gather all of your ingredients.

Blanch the green beans: Bring water and 1 Tbsp salt to a boil in a large pot. When the water is boiling, add 30 oz. trimmed fresh green beans and cook for just 2 minutes. If you want your beans softer, you can cook them for longer. Drain and rinse the green beans with cold water to stop the cooking process. Set them aside for now.

Make the vinaigrette: Add the lemon juice and zest from 1 lemon, 1 Tbsp apple cider vinegar, 1 Tbsp Dijon mustard, 1 tsp sugar, 1 tsp of salt, and 1 tsp black pepper to a small bowl. Whisk to combine.

While constantly whisking, stream in ¼ cup olive oil until combined. Drizzling in the olive oil while whisking helps emulsify the vinaigrette and holds the oil and vinegar together.

Make the salad: Add the blanched green beans, 1 thinly sliced sweet onion, 1 pint halved cherry tomatoes, and ½ cup crumbled feta to a bowl. Drizzle the lemon vinaigrette overtop and toss to combine.

Serve: Let the salad sit for 5-10 minutes before serving or storing in the fridge. Enjoy.

What Else Can I Add?

This cold green bean salad keeps it simple with just a few ingredients, but you can absolutely make it your own. I love tossing in whatever I have on hand to change it up. Here are some easy add-ins:

• Toasted nuts, like almonds, walnuts, or pecans
• Fresh dill, parsley, basil, or mint
• Diced cucumbers
• Pitted olives
• Cooked and cooled pasta (for a green bean pasta salad)
• Avocado
• Grated carrots
• Chickpeas or white beans
• Roasted red peppers
• Hard-boiled eggs (diced)
• Sliced radish
• Leftover grilled vegetables

Serving Suggestions

This fresh green bean salad fits in just about anywhere. It’s ideal for summer potlucks, especially alongside grilled salmon, chicken, or whatever you’ve got on the grill. For a veggie-friendly spread, I’d serve it with sweet corn fritters or smoky mushroom skewers. It also makes a vibrant side for the holidays! I can totally see it next to roasted chicken and all the cozy fixings. And if you’re just looking for an easy midweek dinner, it’s great with something simple like fettuccine Alfredo.

Storage Instructions

I recommend eating this green bean salad within a day or two, as the beans will start to soften and discolor. They’re still tasty, they just don’t look as pretty! Store leftovers in an airtight container in the fridge.

More Easy Salad Recipes

Grilled Peach Salad

$8.51 recipe / $2.13 serving

Antipasto Pasta Salad

$15.77 recipe / $1.42 serving

Summer Lentil Salad

$8.10 recipe / $1.35 serving

Beet Salad

$4.59 recipe / $1.14 serving

The post Green Bean Salad appeared first on Budget Bytes.

Fresh Zucchini Relish You Can Enjoy All Year

This recipe makes a lot (about 10 cups total), so it’s great for stocking your pantry or sharing with friends. It starts with simple ingredients like zucchini, onion, jalapeño, and bell pepper, and then I cook it all down in a sweet and tangy apple cider vinegar brine with a few seasonings for extra flavor and color.

But if you’re new to canning, don’t worry! I’ve included a full breakdown of water bath canning tips to walk you through it step by step below. I’ve also added fridge and freezer instructions if you’re not ready to dive into canning just yet. However you store it, this spicy-sweet zucchini relish is incredibly easy and absolutely worth making.

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Zucchini Relish

This homemade Zucchini Relish is a great way to preserve fresh zucchini with onion, bell pepper, jalapeño, and a sweet-tangy brine.

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

Course condiment

Cuisine American

Total Cost $6.14 recipe / $0.08 serving

Prep Time 1 hour hour

Cook Time 45 minutes minutes

Cool Time 12 hours hours

Total Time 13 hours hours 45 minutes minutes

Servings 80 servings (~2 Tbsp per serving)

Calories 13kcal

Author Melissa Nolan

Equipment

• 5 Half-Pint Canning Jars
• Box Grater (or food processor)
• Colander
• Plate (or bowl)
• Medium Pot
• Large Pot (7qts)
• Kitchen Tongs
• Parchment Paper

Ingredients

• 2 zucchini 1 lb., (3 cups grated) $1.48
• 1 large onion 415g (about 2 cups grated) $1.08
• 1 jalapeño 65g (1/3 cup grated) $0.23*
• 1 red bell pepper 300g (1 cup grated) $1.48
• ½ Tbsp salt $0.06
• 2 cups apple cider vinegar $1.13
• 1 cup granulated sugar $0.38
• ½ tsp turmeric $0.04
• ½ tsp black pepper freshly cracked, $0.08
• 1 bay leaf $0.18
• water $0.00

Instructions

• Gather and prepare all ingredients.
• Lay down a piece of parchment paper for easy clean up. Using the large holes on a box grater (or food processor with a hole blade attachment), grate the zucchini, onion, jalapeno, and red bell pepper on the parchment. Transfer each vegetable into a colander after you grate it.
• Toss the vegetables with salt and set the colander on a plate or in a bowl to drain for 30 minutes. Squeeze out the excess water.
• After 30 minutes, add the apple cider vinegar, sugar, turmeric, pepper, and bay leaf into a medium pot. Bring to a boil and add the grated vegetables. Simmer the vegetables for 15 minutes, then let them cool for 15 minutes off the heat.
• Clean and sterilize your canning jars.** Remove the bay leaf from the pot. Ladle in the zucchini relish with liquid, leaving ¼ to ½ inch from the top. Use a butter knife or chopsticks to remove any air bubbles. Wipe down the jars and screw on the lids.
• Place a rack in the bottom of the large pot. If you do not have one, you can use extra jar lids or a tea towel. Fill the pot halfway with water and bring it to a boil.
• Carefully lower the jars into the water using oven mitts or tongs. They should be about 1 inch apart. There should also be at least ½-inch to 1-inch of water covering the jars. Add more water if needed.
• Bring the water to a full boil, cover the pot, and let it cook for 30 minutes. Keep the water on a full boil during the entire cooking process.
• Using a jar lifter or tongs (you can wrap rubber bands around the tongs for a better grip on the jars), carefully lift out the jars and place them on a towel.
• Let the jarred zucchini relish cool thoroughly for 12-24 hours at room temperature.*** Check to make sure that the lid is sealed fully. If it does not, you can reprocess the jars, use them first, or refrigerate them right away. Label and date the jars and store them in a cool, dark place for a year.

See how we calculate recipe costs here.

Notes

*You can omit the jalapeño if you don’t like spicy foods, or try removing the seeds.

**You can run the canning jars through your dishwasher on high heat to sanitize them. Alternatively, you can also sanitize your jars by submerging them in boiling water for 10-15 minutes, then allowing them to air dry.

***Do not force cool the jars. Let them come to room temperature over time. After the jars have cooled for 12-24 hours, check for a proper seal. The lid should be concave and not move when pressed.

Nutrition

Serving: 1serving (~2 Tbsp) | Calories: 13kcal | Carbohydrates: 3g | Protein: 0.1g | Fat: 0.03g | Sodium: 44mg | Fiber: 0.1g

how to make Zucchini Relish step-by-step photos

Gather all of your ingredients.

Prep the veggies: Using the large holes on a box grater (or a food processor with a hole blade attachment), grate 2 zucchini, 1 large onion, 1 jalapeño, and 1 red bell pepper. I like to lay down a piece of parchment paper to make clean-up easy. After you’ve grated each vegetable, place them into a colander.

Drain the veggies: Place all the grated veggies into a colander after grating and add ½ Tbsp salt.

Now toss to combine the veggies with the salt. Place the colander over a plate or bowl and allow the veggies to drain for 30 minutes.

After 30 minutes, squeeze out the excess liquid using your hands.

Make the brine: Add 2 cups apple cider vinegar, 1 cup sugar, ½ tsp turmeric, ½ tsp black pepper, and 1 bay leaf to a medium pot and bring to the boil.

Once boiling, add the grated and drained veggies and simmer for 15 minutes. Remove the pot from the heat and allow the mixture to cool for 15 minutes.

Can the relish: Clean and sterilize your canning jars (you can either run them through the dishwasher on high heat or submerge them in boiling water for 10-15 minutes and let them air dry). Remove the bay leaf from the zucchini mixture. Spoon the relish into the cleaned and sanitized jars, leaving a ¼ to ½ inch gap at the top.

Use a butter knife or chopsticks to remove any air bubbles from the liquid. Wipe the jars down and screw on the lids.

Now place a rack in the bottom of a large (7qt) pot. I didn’t have a rack, so I used spare jar lids, but you can also use a tea towel. Fill the pot halfway with water and bring it to a boil.

When the water is boiled, carefully lower the jars into the water (wear oven mitts or use tongs to be safe!) Make sure there’s about 1 inch between the jars in the water.

There should also be at least ½-inch to 1-inch of water covering the jars, so add more water if needed. Bring the water back up to a full boil, cover the pot, and let the relish cook for 30 minutes. The water needs to remain at a full boil for the whole cooking process.

Remove the jars: Use a jar lifter or kitchen tongs (I wrap rubber bands around the tongs to get a better grip on the jars) to carefully lift the jars out of the water. Place them on a towel.

Let it cool: Allow your jarred zucchini relish to cool completely for 12-24 hours at room temperature. Don’t move them around or touch them as they cool. Once cooled, check to make sure the lid is sealed fully by pressing the center of the lid; it should feel pressed down and not flex to your touch. If the lid hasn’t sealed properly, you can either use the unsealed jars first, refrigerate them right away, or reprocess them again in the hot water.

Label and date the properly sealed jars and store them in a cool, dark place for a year.

What Else Can I Add?

Zucchini is the star here, but this relish works great with other veggies too. Feel free to add in carrots, cabbage, cucumbers, or yellow squash with your zucchini. Just follow the same prep method and process them in the water bath as directed. This water bath canning method also works perfectly with our tomato relish, so if your garden’s overflowing, it’s a great time to make both!

You can also add other spices to the canning liquid, like celery seeds, mustard seeds, cloves, crushed red pepper, or cinnamon. AVOID fresh herbs because they can affect the pH and create botulism. Canning with fresh garlic is also not recommended due to the risk of botulism.

Serving Suggestions

I love piling this easy zucchini relish onto hot dogs, chicken burgers, and sandwiches, but that’s just the start. It’s great with eggs (try it in deviled eggs!), stirred into Southern potato salad, or on a cheese board for your next gathering. You can also spoon it over grilled honey lime chicken, baked fish, or eat it straight from the jar!! It’s seriously versatile and makes a great little gift for friends and family, too.

Storage Instructions

After labeling and dating your jars, store your homemade zucchini relish in a cool, dark, dry place like a pantry or cupboard. It should last up to a year when properly water bath canned. Once opened, I keep mine in the fridge and use it within 2 to 3 weeks.

Want to freeze it instead? Spoon the cooled relish into a freezer-safe container, leaving about an inch of space at the top for expansion. The texture will soften after freezing, but the flavor still holds up. When you’re ready to use it, let it thaw in the fridge.

And one more thing: if in doubt, throw it out. If the container is bulging or misshapen, that indicates gas buildup, possibly due to microbial growth. Also, if the jars are leaking, rusting, dented, or the relish looks off in any way (slimy, foamy, discolored, or just smells funky), it’s safest to toss it. Food safety always comes first.

More Easy Zucchini Recipes

Zucchini, Corn, and Toasted Almond Salad

$5.95 recipe / $0.99 serving

Grilled Zucchini

$2.80 recipe / $0.70 serving

Air Fryer Zucchini

$4.07 recipe / $1.02 serving

Zucchini Enchiladas

$7.65 recipe / $1.28 serving

The post Zucchini Relish appeared first on Budget Bytes.

This Grilled Peach Salad Tastes Like Summer

Grilled peach salad is one of my favorite ways to celebrate peach season, which runs from late spring through early fall, so grab them while you can!

Most people think of grilled peaches as dessert (hello, grilled peaches and cream), but they’re just as incredible in a savory salad. The grill caramelizes their natural sweetness, and when you pair those slices with goat cheese, almonds, salad greens, and a homemade tangy balsamic vinaigrette, every bite is a mix of sweet, salty, and fresh. This peach salad looks way more time-consuming than it is, and the peaches are ready after a few minutes on the grill!

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Grilled Peach Salad

Juicy grilled peaches, creamy goat cheese, almonds, and a homemade balsamic vinaigrette make this Grilled Peach Salad a must-try for peach season.

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

Course Salad

Cuisine American

Total Cost $8.51 recipe / $2.13 serving)

Prep Time 15 minutes minutes

Cook Time 3 minutes minutes

Total Time 18 minutes minutes

Servings 4 servings

Calories 311kcal

Author Melissa Nolan

Equipment

• Grill
• Mixing Bowls

Ingredients

• 4 fresh peaches halved and pitted (445g, uncut) $2.32*
• ¼ cup vegetable oil divided, $0.15
• 2 Tbsp balsamic vinegar $0.24
• 1 garlic clove minced (1 tsp) $0.06
• 1 tsp Dijon mustard $0.02
• 1 tsp granulated sugar $0.01
• ¼ tsp salt $0.01
• ¼ tsp black pepper freshly cracked, $0.04
• 5 oz. mixed greens $2.98
• ¼ red onion sliced thinly, (85g, ¼ cup) $0.27
• ⅓ cup almonds toasted and sliced (35g) $0.92
• 2 oz. goat cheese crumbled, (¼ cup) $1.49

Instructions

• Gather and prepare all ingredients. Preheat the grill to 400°F.
• Carefully cut around each peach and remove the pit.
• Brush the cut sides of the peaches with 1 Tbsp of oil and set aside.
• Once the grill is hot, place the peaches, cut side down, on the grill. Grill, undisturbed, for 2-3 minutes until it softens and grill marks form.
• Using a pair of tongs**, carefully remove the peaches. Let them cool, then cut them into third slices and set aside.
• To make the vinaigrette, add the balsamic vinegar, garlic, Dijon mustard, sugar, salt, and pepper to a small bowl. Whisk until combined.
• While constantly whisking, slowly pour the remaining oil into the bowl until smooth.
• Plate the mixed greens on a platter or 4 individual plates. Artfully top the salad with grilled peaches, red onions, almonds, and goat cheese. Drizzle the balsamic vinaigrette on top and serve immediately.

See how we calculate recipe costs here.

Notes

*I bought clingstone yellow peaches, which are some of the sweetest. Make sure to choose slightly firmer peaches because they will be cooked. Ripe peaches will become too mushy on the grill.

**If the peaches stick to the grill, use a fork or spatula to release them. Avoid crushing the peaches with your kitchen tongs!

Nutrition

Serving: 1serving | Calories: 311kcal | Carbohydrates: 22g | Protein: 7g | Fat: 23g | Sodium: 242mg | Fiber: 4g

how to make Grilled Peach Salad step-by-step photos

Gather all your ingredients and preheat your grill to 400°F.

Prep the peaches: Use a knife to carefully slice 4 peaches in half. Slice from top to bottom and remove the pit.

Brush the cut sides of your peaches with 1 Tbsp of oil. You only need to oil the cut side (not the side with the skin) as that’s the part that will be touching the grill and developing those beautiful char marks.

Grill the peaches: Place the peaches, cut side down, onto your hot and clean grill. Let the peaches grill for 2-3 minutes undisturbed until they soften and visible grill marks form.

Now use kitchen tongs to remove the peach halves from the grill. If they stick, you can use a spatula or fork to gently release them.

Slice the grilled peaches: Let the peaches cool slightly and then cut them into thirds. Set the slices aside for now.

Make the vinaigrette: Add 2 Tbsp balsamic vinegar, 1 minced garlic clove, 1 tsp Dijon mustard, 1 tsp sugar, ¼ tsp salt, and ¼ tsp black pepper to a bowl. Whisk together until combined.

Now stream in the remaining oil while constantly whisking.

Keep whisking until the vinaigrette looks smooth and the ingredients are well combined.

Serve: Add 5 oz. mixed greens to a large serving platter or 4 individual plates. Top the greens with the grilled peaches, ¼ red onion (sliced thinly), ⅓ cup toasted and sliced almonds, and 2 oz. goat cheese. Drizzle the balsamic vinaigrette on top and serve immediately! Enjoy.

What Else Can I Add?

Whenever I make this grilled peach salad recipe, I often switch things up depending on what I have in my kitchen. Here are a few tasty add-ins you can try!

• Sliced strawberries, blueberries, or raspberries
• Fresh basil or mint leaves
• Toasted pecans, walnuts, or any nuts you like (I bet candied pecans would be amazing!!)
• Grilled chicken
• Cucumber, tomatoes, diced bell peppers, or fresh corn
• Grilled vegetables
• Shrimp and pineapple skewers (I’d pull them off the skewers and add them right on top)
• Diced avocado
• Pickled red onions

Storage Instructions

You can store this grilled peach and goat cheese salad, without the dressing, in an airtight container in the refrigerator for 2-3 days. The dressing can be stored separately in the fridge in a jar with a lid. As the dressing contains raw garlic, it’s best to use it within a week. Be sure to shake or mix it again before using.

More Summer Salad Recipes

Strawberry Spinach Salad

$8.72 recipe / $2.18 serving

Watermelon and Feta Salad

$8.04 recipe / $1.34 serving

Panzanella

$13.54 recipe / $2.26 serving

Beet Salad

$4.59 recipe / $1.14 serving

The post Grilled Peach 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.

“I loved every part of this salad. The balsamic vinaigrette was perfect. I made mine exactly as the recipe stated and it was perfect. My husband doesn’t like feta so I left that off of his, but he loved it too. I will definitely make this again.”

Kate

Easy Strawberry Spinach Salad Recipe

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Strawberry Spinach Salad

A fresh, vibrant, Strawberry Spinach Salad with homemade balsamic vinaigrette dressing, candied pecans, and insanely delicious flavors!

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

Course Salad

Cuisine American

Total Cost $8.72 recipe / $2.18 serving

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 4 side salads

Calories 405kcal

Author Marsha McDougal

Equipment

• Jelly Jars
• Chef’s Knife
• Nonstick Fry Pans

Ingredients

Balsamic Vinaigrette

• ⅓ cup olive oil $1.10
• 3 Tbsp balsamic vinegar $0.45
• 2 Tbsp honey $0.50
• ½ Tbsp Dijon mustard $0.09
• 1 garlic clove minced, $0.08
• ½ tsp dried basil $0.05
• ¼ tsp salt $0.01
• ¼ tsp black pepper freshly cracked, $0.02

Candied Pecans

• ½ Tbsp butter $0.07
• 2 Tbsp brown sugar $0.08
• 1 pinch salt $0.01
• ½ cup chopped pecans $1.15*

Salad

• ½ lb fresh strawberries sliced, $1.25
• ¼ red onion thinly sliced, $0.21
• 2 oz feta cheese crumbled, $1.82**
• 8 oz baby spinach $1.83

Instructions

• Start by making the homemade balsamic vinaigrette dressing. Add the olive oil, balsamic vinegar, honey, Dijon mustard, minced garlic clove, dried basil, salt, and freshly cracked black pepper to a jar, bowl, or blender. Close the jar and shake the ingredients together, whisk in a bowl, or blend until the dressing is evenly combined. Set the dressing aside.
• Next make the candied pecans. Add the butter, brown sugar and a pinch of salt to a small non-stick skillet. Heat over medium heat while stirring.
• Once the butter and brown sugar begins to melt add the chopped pecans to the skillet and stir with the brown sugar mixture. Continue to cook over medium heat, stirring every 10-15 seconds until the brown sugar fully melts (looks glossy instead of grainy) and completely coats the pecans.
• Remove the skillet from the heat immediately and transfer the candied pecans to a parchment lined baking sheet. Spread the pecans out evenly in a flat layer and allow them to cool for 10 minutes while the candied coating fully hardens.
• Now prep the strawberries, red onion and feta cheese. Remove the stems and slice the strawberries, thinly slice the red onion, and crumble the feta. Set these ingredients to the side.
• Divide the spinach between four plates. Drizzle 2 Tbsp of balsamic vinaigrette on top of each bed of spinach.
• Add sliced strawberries, red onions, a tablespoon or two of candied pecans, and a tablespoon of feta cheese to each salad. Feel free to drizzle a little more balsamic vinaigrette over the top of each and enjoy!

See how we calculate recipe costs here.

Video

Notes

*The soft, creamy, salty feta cheese pairs well with the strawberries in this salad. If you’re not a fan of feta cheese, goat cheese, or blue cheese would also work well.

**The candied pecans, in my humble opinion, are one of the best parts of the salad. It adds a crunchy, sweet texture, and you can swap the pecans out for toasted walnuts or toasted sliced almonds, which would also be totally delicious!

Nutrition

Serving: 1serving | Calories: 405kcal | Carbohydrates: 27g | Protein: 6g | Fat: 33g | Sodium: 400mg | Fiber: 4g

HOW TO MAKE STRAWBERRY SPINACH SALAD STEP-BY-STEP PHOTOS

Make the balsamic vinaigrette: Combine ⅓ cup olive oil, 3 Tbsp balsamic vinegar, 2 Tbsp honey, ½ Tbsp Dijon mustard, 1 garlic clove minced, ½ tsp dried basil, ¼ tsp salt, and ¼ tsp freshly cracked black pepper in a jar, bowl, or blender. Add a top to the jar and shake, whisk in a bowl, or blend until all the ingredients are evenly combined. Set the vinaigrette dressing aside.

Make the candied pecans: In a small non-stick skillet, add ½ Tbsp butter, 2 Tbsp brown sugar, and a pinch of salt. Heat over medium heat while stirring just until the butter and brown sugar begin to melt. Add ½ cup of chopped pecans and stir to coat in the brown sugar mixture. Continue to cook for 2-4 minutes or until the brown sugar is fully melted (looks glossy, not grainy) and completely coats the pecans.

Remove the skillet from the heat immediately to prevent the brown sugar from overcooking and burning. Transfer the candied pecans to a parchment-lined baking sheet and spread out in a flat layer. Allow them to cool for 10 minutes, and the sugar coating will fully harden.

Prep the remaining salad ingredients: Wash and slice ½ lb. of strawberries, thinly slice ¼ of a red onion, portion out 2 oz. of crumbled feta cheese, and gather your cooled candied pecans.

Assemble the salad: Divide 8 oz. of spinach between four salad plates (roughly 2 oz. per plate), or you can add all of the spinach to a larger serving bowl. Add 2 Tbsp of the balsamic vinaigrette to each salad plate or drizzle ⅓ cup of the dressing over the bowl of spinach. Reserve the rest of the dressing to add right before serving.

Divide the toppings (sliced strawberries, sliced red onion, 1 Tbsp of crumbled feta, and 1-2 Tbsp of candied pecans) between the four salad plates or add the toppings to a larger salad serving bowl. Drizzle each salad with a little more of the balsamic dressing and enjoy!

Serving Suggestions

This salad makes a great lunch meal by itself. We totally gobbled it up at the test studio, but you can also add some shredded chicken or grilled shrimp on top for a more filling meal. This salad also pairs well with other leaner proteins like baked cod and pan-seared chicken.

How To Store Strawberry Spinach Salad

Strawberry spinach salad stores well in the fridge for up to 3 days. In order to keep the spinach from wilting too much, it’s best to store the strawberries and the dressing separately and add them to the salad right before you’re ready to serve.

More Easy Salad Recipes

Zucchini, Corn, and Toasted Almond Salad

$5.95 recipe / $0.99 serving

Summer Lentil Salad

$8.10 recipe / $1.35 serving

Creamy Cucumber Salad

$1.58 recipe / $0.39 serving

Summer Vegetable Pasta Salad

$10.21 recipe / $1.02 serving

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