Summer Vegetable Pasta Salad

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

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

As soon as the warm weather of summer rolls around all I want to eat are crunchy vegetables and cold pasta salad. This Summer Vegetable Pasta Salad is my go-to with a medley of colorful vegetables, a tangy homemade vinaigrette, and plenty of ways to customize it based on what I have on hand, or what I’m craving that day. Plus it holds up great in the fridge, so it’s perfect for meal prep!

Originally posted 6-14-2011, updated 5-22-2021.

Overhead view of a bowl full of summer vegetable pasta salad

Perfect for Potlucks

This classic 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. ;)

Vegetable Options

I used fresh broccoli, zucchini, yellow squash, red onion, and parsley, plus threw in some roasted red peppers for fun. But you can add so many different vegetables to this mix. Here are a few more options:

  • Cauliflower
  • Fresh bell pepper
  • Black olives
  • Asparagus (steamed or grilled)
  • Chopped spinach
  • Artichokes

Other Add-ins

In addition to swapping out some of the vegetables, you can experiment with adding other ingredients to this salad to either add more flavor or make it into a full meal. Here are a few ideas:

  • Grilled chicken
  • Parmesan cheese
  • Toasted pita bread
  • Feta cheese
  • Salami
  • Mozzarella cubes or pearls

Dressing Options

The recipe below includes a really basic tangy vinaigrette, but if you don’t have a well stocked pantry and want to buy a bottled dressing for this salad, any basic Italian dressing will do well. You could also choose something like a Caesar dressing (not creamy-style) or a Greek vinaigrette.

Close up view of summer vegetable pasta salad
Overhead view of a bowl full of summer vegetable pasta salad

Summer Vegetable Pasta Salad

This light and fresh Summer Vegetable Pasta Salad is perfect for summer BBQs and potlucks, or your weekly meal prep.
Total Cost $8.76 recipe / $1.10 serving
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8 1.5 cups each
Calories 330kcal
Author Beth – Budget Bytes

Ingredients

Vinaigrette

  • 1/2 cup olive oil $1.28
  • 1/3 cup red wine vinegar $0.53
  • 1 Tbsp Dijon mustard $0.10
  • 1 tsp dried oregano $0.10
  • 1 clove garlic, minced $0.08
  • 3/4 tsp salt $0.03
  • 1/4 tsp freshly cracked black pepper $0.02

Salad

  • 12 oz. bowtie pasta $0.79
  • 2 Roma tomatoes $0.63
  • 1 yellow squash $0.75
  • 1 zucchini $0.85
  • 1 broccoli crown $1.07
  • 1/2 red onion $0.19
  • 1 12oz. jar roasted red peppers $1.99
  • 1/2 cup chopped parsley $0.35

Instructions

  • 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.

Nutrition

Serving: 1.5cups | Calories: 330kcal | Carbohydrates: 42g | Protein: 9g | Fat: 15g | Sodium: 856mg | Fiber: 5g | Iron: 2mg
close up side view of a bowl of summer vegetable pasta salad

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

homemade vinaigrette in a glass measuring cup

Make the dressing first. Whisk together 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. Set the dressing aside.

Cooked bowtie pasta in a metal colander

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

Chopped vegetables on a cutting board

While the pasta is cooking and draining, prepare the rest of the vegetables. Chop two Roma tomatoes, one yellow squash, one zucchini, and drain and slice one jar of roasted red peppers.

Chopped broccoli and red onion on a cutting board

Chop one crown of broccoli into small bite-sized florets and slice ½ of a red onion. Roughly chop ½ cup parsley (not pictured).

pasta and vegetables in a large dish, vinaigrette being poured over top

When the pasta is cool and drained and all the vegetables chopped, it’s time to assemble the salad. Place everything in the largest bowl or container you have, give the vinaigrette a quick whisk, then pour it over the pasta and vegetables.

Finished summer vegetable pasta salad in a large casserole dish

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.

Overhead view of summer vegetable pasta salad in a rectangular casserole dish

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

Quick Shrimp Stir Fry

This shrimp stir fry is a go-to fast and healthy dinner! Use any veggies you like and this flavor-packed stir fry sauce. Here’s a go-to in the fast and easy dinner category: shrimp stir fry! It’s quick to put together and the umami-packed stir fry sauce is full of irresistible flavor. It’s our favorite Easy Stir Fry Sauce that works with any type of stir fry: we’ve used it on tofu, cauliflower, or shrimp, but of course you can riff endlessly. Add your favorite vegetables to make a super-satisfying dinner that pleases everyone around the table. (At least, it did here!) Ingredients in this shrimp stir fry This shrimp stir fry recipe is completely customizable based on your tastes. All you need is shrimp and stir fry sauce: then use whatever veggies you love! Here’s what we included as essential ingredients: but you can customize based on your liking (more on that below!). Shrimp, fresh or frozen Broccoli or broccolini: broccolini has a nice sweet flavor and the lovely look of the long stems Bell peppers: peppers are quick to cook and pack in the nutrients Mushrooms (optional): shiitake mushrooms add big savory flavor, but you can use any type […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This shrimp stir fry is a go-to fast and healthy dinner! Use any veggies you like and this flavor-packed stir fry sauce.

Shrimp Stir Fry

Here’s a go-to in the fast and easy dinner category: shrimp stir fry! It’s quick to put together and the umami-packed stir fry sauce is full of irresistible flavor. It’s our favorite Easy Stir Fry Sauce that works with any type of stir fry: we’ve used it on tofu, cauliflower, or shrimp, but of course you can riff endlessly. Add your favorite vegetables to make a super-satisfying dinner that pleases everyone around the table. (At least, it did here!)

Ingredients in this shrimp stir fry

This shrimp stir fry recipe is completely customizable based on your tastes. All you need is shrimp and stir fry sauce: then use whatever veggies you love! Here’s what we included as essential ingredients: but you can customize based on your liking (more on that below!).

  • Shrimp, fresh or frozen
  • Broccoli or broccolini: broccolini has a nice sweet flavor and the lovely look of the long stems
  • Bell peppers: peppers are quick to cook and pack in the nutrients
  • Mushrooms (optional): shiitake mushrooms add big savory flavor, but you can use any type of mushroom, like portobello, cremini, oyster, or maitake
  • Green onions: quick to cook and add a fresh flavor
  • Ginger (optional): fresh ginger root adds big flavor if you have it
Shrimp stir fry

More veggie ideas!

There are lots more veggies you can add to customize this shrimp stir fry. All you need to know is the relative cook time. But important: don’t overstuff your pan! More veggies is not necessarily better. Using too many makes them stack on each other and steam instead of stir fry, resulting in soggy veggies. You’ll want to use your largest skillet and approximately 6 to 8 cups of vegetables. Here are a few ideas for more veggies:

What shrimp to buy

There are lots of options at the store when it comes to shrimp! When you’re shopping for this shrimp stir fry, here are a few things to keep in mind:

  • Wild caught. Always opt for wild caught if you can afford it. It’s the most sustainable!
  • Find medium shrimp (or large). Medium shrimp is our favorite, because it’s bite-sized and distributes well with the veggies. Large works too! Medium is labeled as 41 to 50 count, and Large as 31 to 40 count (this indicates how many shrimp there are per pound).
  • Use tail on or peeled. Tail on looks nice, but you do have to remove the tails with your hands as you eat them! Peeled is nice, especially when serving kids.
  • Fresh or frozen. Both have essentially the same freshness because most shrimp are immediately flash frozen. Just make sure to thaw the shrimp in advance.
Shrimp stir fry

The stir fry sauce

This shrimp stir fry sauce is customizable to work for any stir fry! We made it first with our Tofu Stir Fry, then realized it would be delicious with just about any protein. Use this sauce for any stir fry that’s intended for 4 servings and 1 pound of protein, be it chicken, tofu, steak or shrimp. You can also make the sauce in advance: whip it up and store in a covered jar or container until you’re ready to cook. Here’s what’s in this sauce:

  • Soy sauce
  • Rice vinegar
  • Sugar
  • Miso
  • Cornstarch
  • Garlic powder

How to serve shrimp stir fry

Once you’ve whipped up this shrimp stir fry: how to serve it? Of course, you can add rice and call it a day. But here are a few more options for serving suggestions and side dishes to make it a complete meal.

Shrimp stir fry recipe

A few nutrition notes

Lastly, a few notes on nutrition! This shrimp stir fry is big on both flavor and nutrients! We like to design meals that add a big nutritional punch using our favorite go-to veggies. Here’s what to note:

  • Bell peppers are packed with vitamin C: 1 medium red bell pepper provides 169% of your daily vitamin C. So using two peppers in this recipe knocks this vitamin off the charts (source).
  • Broccoli is full of fiber and Vitamin C. 1 cup of raw broccoli has 2.3 grams of fiber (source) and 140% of your daily vitamin (source). This recipe uses about 4 cups.
  • You also get all the benefits of mushrooms, like anti-oxidants and Vitamin B (source).

This shrimp stir fry recipe is…

Gluten-free, dairy-free, and pescatarian.

Print
Shrimp Stir Fry

Shrimp Stir Fry (25 Minutes!)


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4
  • Diet: Gluten Free

Description

This shrimp stir fry is a go-to fast and healthy dinner! Use any veggies you like and this flavor-packed stir fry sauce.


Ingredients

For the shrimp stir fry

  • 3 tablespoons sesame oil
  • 1 pound shrimp, deveined and shelled (or tail on), wild caught if possible
  • 1 pound broccoli or broccolini (stem on), about 4 cups
  • 2 bell peppers, any color
  • 4 ounces shiitake mushrooms (optional)
  • 2 green onions
  • 1 tablespoon minced ginger, optional

For the stir fry sauce

  • 1/4 cup soy sauce (or tamari or coconut aminos)
  • 6 tablespoons water
  • 1 tablespoon rice vinegar
  • 2 tablespoons sugar
  • 1 tablespoon yellow or white miso
  • 2 teaspoons cornstarch (or arrowroot powder)
  • 1/4 teaspoon garlic powder

Instructions

  1. Thaw the shrimp, if frozen.
  2. Chop the veggies: Chop the broccoli. Thinly slice the bell peppers. Remove the stems of the shiitake mushrooms and slice (or if using baby shiitakes, you can leave the stems on). 
  3. Make the stir fry sauce: Whisk together all ingredients until a smooth sauce forms.
  4. Cook the vegetables: In a large skillet, heat 2 tablespoons oil over medium high heat. Add the broccoli or broccolini, bell pepper and mushrooms. Add 2 pinches kosher salt and cook 5 to 6 minutes, stirring occasionally, until crisp tender. Remove the vegetables to bowl.
  5. Cook the shrimp: Add the additional 1 tablespoon sesame oil to the pan. Add the shrimp and green onions. Cook for 1 to 2 minutes until the shrimp are almost opaque, turning once. Then add back the vegetables and the sauce. Reduce the heat to low and cook until the sauce is thickened.
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Asian inspired

Keywords: Shrimp stir fry

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Broccoli Cheddar Pizza

This broccoli cheddar pizza starts with a super creamy herb-filled white sauce then is topped with tender broccoli florets and cheddar.

The post Broccoli Cheddar Pizza appeared first on Budget Bytes.

I always feel kind of embarrassed to say that my favorite food is pizza because it sounds so generic, but like, it’s truly one of the most flexible foods out there. You can get so creative with it! And I absolutely love coming up with new flavor combos for my pizza. This week it was a Broccoli Cheddar Pizza with a super creamy, herb-filled white sauce. SO GOOD.

Overhead view of a broccoli cheddar pizza

Pizza Crust Options

You can use any type of pizza dough or pizza crust for this recipe. I used my super quick Thin & Crispy Pizza Crust recipe, but you could also use store-bought dough, store-bought pre-baked pizza crust, or even something like naan or tortillas.

Can You Use Fresh Broccoli?

Yes, absolutely. I used frozen broccoli because it’s par-boiled before freezing, so it’s already tender and ready to go, but if you prefer fresh broccoli you can certainly use that. You can either leave it fresh for extra crunch, or you can steam or par-boil it first to make it more tender. If using broccoli fresh without any pre-cooking, I suggest tossing it in a little bit of oil to prevent it from drying out when in the oven.

What Else Can I Add?

I’m a huge advocate of checking your pantry, fridge, or freezer for leftover ingredients that you can toss into your meal. Pizza is one of the best recipes for using up random ingredients. Here are some ingredients that would go awesome on this pizza, if you have them:

  • Red onion
  • Bacon
  • Grape tomatoes
  • Feta
  • Pesto
  • Cooked chicken (rotisserie, grilled breast, etc.)
  • Ham
One slice of broccoli cheddar pizza being pulled from the pie
One slice of broccoli cheddar pizza being pulled from the pie

Broccoli Cheddar Pizza

This broccoli cheddar pizza starts with a super creamy herb-filled white sauce then is topped with tender broccoli florets and cheddar.
Total Cost $3.28 recipe / $0.82 serving
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 2 slices each
Calories 588.48kcal
Author Beth – Budget Bytes

Ingredients

Herby White Sauce

  • 1 Tbsp butter $0.11
  • 4 oz. cream cheese $0.40
  • 1/2 cup milk $0.15
  • 1/4 tsp garlic powder $0.02
  • 1/4 tsp onion powder $0.02
  • 1/2 tsp dried basil $0.05
  • 1/2 tsp dried oregano $0.05
  • 1/4 tsp salt $0.01
  • 1/8 tsp freshly cracked black pepper $0.01

Pizza Toppings

  • 12 oz. frozen broccoli florets, thawed $0.89
  • 6 oz. cheddar cheese, shredded $1.27

Instructions

  • Prepare the herby white sauce first. Combine the butter, cream cheese, milk, garlic powder, onion powder, basil, oregano, salt, and pepper in a small saucepot. Heat and stir over medium until the cream cheese has fully melted and the sauce is thick and creamy.
  • Preheat the oven to 450ºF. Stretch your pizza dough over a pizza pan. Spread the herby white sauce over the surface of the pizza dough.
  • Chop the thawed frozen broccoli into smaller pieces. Sprinkle the chopped broccoli over the herby white sauce on the pizza. Top with the shredded cheddar cheese.
  • Bake the pizza for 10-15 minutes, or until the pizza crust is golden brown and the cheddar on top is melted. Cut into eight pieces and serve!

Notes

*I used Thin and Crispy Pizza Crust, which requires a five-minute pre-bake before topping. 

Nutrition

Serving: 2slices | Calories: 588.48kcal | Carbohydrates: 58.95g | Protein: 22.23g | Fat: 28.88g | Sodium: 953.7mg | Fiber: 4.53g
One slice of broccoli cheddar pizza being held close to the camera

How to Make Broccoli Cheddar Pizza – Step by Step Photos

Herby white sauce ingredients (minus milk) in the saucepot

Start with the herby white sauce. Add 1 Tbsp butter, 4 oz. cream cheese, ¼ tsp garlic powder, ¼ tsp onion powder, ½ tsp dried basil, ½ tsp dried oregano, ⅛ tsp pepper, ¼ tsp salt, and ½ cup milk to a saucepot (photo is before adding the milk).

Finished herby white sauce on a spoon in the sauce pot

Heat and stir the sauce ingredients over medium until the cream cheese is fully melted and the sauce is thick and creamy.

White sauce being spread onto pizza dough

Preheat the oven to 450ºF. Stretch your pizza dough onto a pizza pan, then spread the herby white sauce over the surface.

Chopped broccoli on a cutting board

Chop 12 oz. of thawed frozen broccoli florets into smaller, bite-sized pieces.

Broccoli added to the pizza

Add the chopped broccoli on top of the white sauce.

pizza topped with shredded cheddar

Finally, top with 6oz. shredded cheddar.

Baked broccoli cheddar pizza on the pizza pan

Bake the broccoli cheddar pizza in the preheated 450ºF oven for 10-15 minutes, or until the crust is golden brown and the cheddar is melted.

Close up of sliced broccoli cheddar pizza

Slice the pizza into eight pieces, then serve!

The post Broccoli Cheddar Pizza appeared first on Budget Bytes.

Broccoli Pesto Pasta with Green Olives

Broccoli, pesto, and green olives—believe it! This pasta recipe tastes so fresh. It’s perfectly suited for springtime dinners, though I think you’ll want to keep it in…

The post Broccoli Pesto Pasta with Green Olives appeared first on Cookie and Kate.

broccoli pesto pasta recipe

Broccoli, pesto, and green olives—believe it! This pasta recipe tastes so fresh. It’s perfectly suited for springtime dinners, though I think you’ll want to keep it in your repertoire for the rest of the year.

I wouldn’t have come up with this pasta combination myself, so I’m glad I found the recipe in my friend Kelly Senyei’s new cookbook, The Secret Ingredient Cookbook. You might know Kelly from her blog, Just a Taste. Kelly is a delightful person, a professionally trained chef and a hard-working mom to three boys, all under the age of five.

broccoli pesto pasta ingredients

Kelly’s new cookbook offers 125 family-friendly recipes with fun secret ingredient twists. I don’t want to spoil all the surprises, but I’m looking forward to trying the Caesar pasta salad (with avocado), Greek chopped salad (with halloumi cheese), 30-minute mac and cheese (with pumpkin) and mushroom ravioli with brown butter sauce (with goat cheese, and made entirely from scratch). And good gracious, wait until you see the desserts.

This broccoli pesto pasta recipe includes green olives as the secret ingredient. They offer a delicious briny olive flavor and cover up the flavor of the broccoli. She says her boys absolutely love this dish, so this dish is designed for the whole family. I found some ricotta in my fridge and really enjoyed a few dollops over my bowl. Serve it as you please!

Continue to the recipe...

The post Broccoli Pesto Pasta with Green Olives appeared first on Cookie and Kate.

Roasted Broccoli Pimento Cheddar Melts.

These roasted broccoli pimento cheese melts are a lovely little lunch or snack! Toasted sourdough, melty pimento cheese and charred broccoli come together to make the most perfect cheesy, crunchy toast. We love them! These pimento cheese melts are the way to my heart!  They are embarrassingly easy and incredibly delicious. So simple, yet pack […]

The post Roasted Broccoli Pimento Cheddar Melts. appeared first on How Sweet Eats.

These roasted broccoli pimento cheese melts are a lovely little lunch or snack! Toasted sourdough, melty pimento cheese and charred broccoli come together to make the most perfect cheesy, crunchy toast. We love them!

These pimento cheese melts are the way to my heart! 

roasted broccoli pimento cheese melts

They are embarrassingly easy and incredibly delicious. So simple, yet pack a big punch.

A big lunch punch?!

Okay I’ll stop. They must find their way into your kitchen this week!

broccoli ready to roast

Last week, I promised you something fantastic with that pimento cheese recipe. And here is number one. A toasty sourdough, charred broccoli, melty, cheesy toast that will brighten your day. It can be a toast or even a crostini bite on little baguette slices. 

pimento cheese

If you find yourself with a plethora of pimento cheese… you have got to use it to make these wonderful melts! Sure, I’ve made pimento cheese grilled cheese before. And it’s super good. Very decadent and melty and wonderful. 

But if you want something slightly simpler and if you want to incorporate a little of that classic broccoli cheddar flavor, this melt will be your new BFF.

Make it into a sandwich, keep it open-faced – whatever you desire!

roasted broccoli pimento cheese melts out of the oven

It’s no secret what a fan of roasted broccoli we are in this house. I’ll spare you the ramble of “I just don’t know how it’s possible….” considering I loathed the sight of broccoli a few years ago. But it’s such a staple for us now – and if there is cheddar or any form of cheese involved?

HELLO I am so there.

roasted broccoli pimento cheese melts

First, we have all sorts of delish flavor going on here. Charred, roasted broccoli. Chewy yet toasted sourdough. All the savory, salty cheesy goodness. It’s a combination that cannot be beat.

Next, we have tons of texture too. The toast! The roasted broccoli! And the the gooey melty cheese. 

It’s an actual treat for your tastebuds.

roasted broccoli pimento cheese melts

As simple as it may be, it’s such a satisfying little meal. Pair it with a good greens salad or even an extra side of roasted broccoli. It’s filling, tastes wonderful and so super easy to throw together. (more…)

The post Roasted Broccoli Pimento Cheddar Melts. appeared first on How Sweet Eats.

Broccoli Pasta Salad with Tomato Vinaigrette

This Broccoli Pasta Salad features a tangy homemade vinaigrette, nutty sunflower seeds, and creamy-salty feta.

The post Broccoli Pasta Salad with Tomato Vinaigrette appeared first on Budget Bytes.

It’s that time of year again. The time of year when all I want to eat are cold salads with crunchy vegetables. And since fresh broccoli is one of my favorite crunchy vegetables, I decided to build a pasta salad featuring broccoli and my new favorite homemade salad dressing. This Broccoli Pasta Salad features a tangy homemade tomato vinaigrette, nutty sunflower seeds, savory red onions, and pops of creamy-salty feta. This flavor-texture combo is just magic!

Overhead of an oval serving tray full of broccoli pasta salad with black utensils in the side

Pasta Options

I used a rotini pasta for this salad because all the little twisty crevices are great at grabbing onto the salad dressing, making sure there’s tons of flavor in every bite. That being said, you could definitely do something like a penne, bowtie, or orecchiette instead. I think the nutty flavor of whole wheat pasta would actually go really well with the flavors in this salad, too.

Salad Dressing Options

I’ve included a homemade tomato vinaigrette with this recipe, but if you’re not a fan of tomato you could do a basic Italian dressing in its place, or something like a champagne vinaigrette. I’d stick to dressings that are light and tangy.

Is the Broccoli Raw??

The last time I posted a salad recipe with raw broccoli, there were quite a few people who were surprised that you could (or that you would want to) eat raw broccoli. Yes, the broccoli in this salad is raw. Raw broccoli is deliciously crunchy but does have a very different flavor from cooked broccoli. If you prefer cooked broccoli, I suggest using roasted broccoli to give an extra flavor boost to the salad.

Close up side view of broccoli pasta salad with tomato vinaigrette on a platter
Close up side view of broccoli pasta salad with tomato vinaigrette on a platter

Broccoli Pasta Salad with Tomato Vinaigrette

This Broccoli Pasta Salad features a tangy homemade vinaigrette, nutty sunflower seeds, and creamy-salty feta.
Total Cost $4.67 recipe / $1.17 serving
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 1.5 cups each
Calories 576.05kcal
Author Beth – Budget Bytes

Ingredients

Tomato Basil Vinaigrette

  • 1 Tbsp tomato paste $0.05
  • 2 Tbsp red wine vinegar $0.20
  • 1/2 tsp dried basil $0.05
  • 1/4 tsp garlic powder $0.02
  • 1/4 tsp sugar $0.02
  • 1/4 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 6 Tbsp olive oil $0.96

Salad

  • 1/2 lb. rotini pasta $0.38
  • 1 lb. broccoli $0.89
  • 1/2 cup diced red onion $0.16
  • 1/4 cup unsalted sunflower seeds $0.25
  • 4 oz. feta $1.65

Instructions

  • Prepare the vinaigrette first. Whisk together the tomato paste, red wine vinegar, basil, garlic powder, sugar, salt, and pepper in a bowl until smooth. Begin to whisk in the olive oil, one tablespooon at a time, until fully incorporated. Set the vinaigrette aside.
  • Cook the rotini pasta according to the package directions (boil for 7-10 minutes, or until tender). Drain the pasta in a colander. Rinse briefly with cool water to cool off the pasta. Drain well.
  • While the pasta is cooking, cut the broccoli florets off the stems, then roughly chop the florets into small, bite-sized pieces. Finely dice the red onion.
  • Once the pasta has drained, transfer it to a large bowl. Add the chopped broccoli, red onion, and sunflower seeds. Crumble the feta over top. Drizzle the dressing into the bowl and then gently toss the ingredients until they are evenly combined and everything is coated in dressing. Serve immediately or refrigerate until ready to eat.

Nutrition

Serving: 1.5cups | Calories: 576.05kcal | Carbohydrates: 56.45g | Protein: 16.78g | Fat: 32.9g | Sodium: 575.15mg | Fiber: 6.38g
Overhead of broccoli pasta salad on a platter with a bowl of sunflower seeds and broccoli florets on the side

How to Make Broccoli Pasta Salad with Tomato Vinaigrette – Step by Step Photos

tomato paste, vinegar, and herbs in a bowl

Begin the tomato vinaigrette first. Whisk together 1 Tbsp tomato paste, 2 Tbsp red wine vinegar, ½ tsp dried basil, ¼ tsp garlic powder, ¼ tsp sugar, ¼ tsp salt, and ¼ tsp freshly cracked pepper until smooth.

One tablespoon oil being added to tomato paste mixture in the bowl

Begin to whisk in olive oil, one tablespoon at a time, until you’ve incorporated 6 Tbsps. Set the dressing aside.

Cooked rotini in a colander

Next, cook ½ lb. rotini according to the package directions (boil 7-10 minutes, or until tender). Drain the pasta in a colander. Give it a brief rinse to cool it off, then let it drain well.

Chopped broccoli on a cutting board

Chop about 1 lb. of fresh broccoli into small, bite-sized pieces. They don’t have to be pretty florets, just chop away until the pieces are fairly small. Also finely dice about ½ cup red onion.

Broccoli pasta salad ingredients in a bowl

Once cooled, transfer the pasta to a bowl and add the chopped broccoli, diced red onion, ¼ cup unsalted sunflower seeds, and about 4oz. feta.

Tomato vinaigrette being poured over the pasta salad ingredients

Pour the tomato vinaigrette over top…

Finished broccoli pasta salad in a bowl with a red spatula

Then gently toss everything together until well combined and everything is coated in dressing. Enjoy immediately or refrigerate for later!

The post Broccoli Pasta Salad with Tomato Vinaigrette appeared first on Budget Bytes.

Cream of Broccoli Soup

This cream of broccoli soup is perfect for a rainy day. It’s creamy and satisfying, yet light and nutritious at the same time. This soup is a…

The post Cream of Broccoli Soup appeared first on Cookie and Kate.

cream of broccoli soup recipe

This cream of broccoli soup is perfect for a rainy day. It’s creamy and satisfying, yet light and nutritious at the same time. This soup is a lovely side dish for your favorite sandwiches and hearty salads.

You might be intrigued by some of the elements in this cream of broccoli soup recipe. For starters, it’s lusciously creamy with minimal cream—we’ll primarily use butter and just finish the soup with a drizzle of optional cream.

cream of broccoli soup ingredients

Secondly, this recipe makes use of the broccoli stems and crowns, which is a fun way to maximize broccoli flavor and minimize waste. You’ve seen me use this trick in my Broccoli Cheese Soup. If you’ve enjoyed that soup, you’ll definitely appreciate this one.

This cream of broccoli soup is not a superstar meal on its own, but is a really, really nice component in a springtime meal. I hope you’ll try it!

Continue to the recipe...

The post Cream of Broccoli Soup appeared first on Cookie and Kate.

Potato Chip Crusted Chicken Fingers with Ranch and Roasted Broccoli.

Oh boy! We’re making potato chip crusted chicken fingers for the most delish meal ever. These super crispy, crunchy savory chicken fingers are a huge favorite in our house. They have so much texture and flavor. I love to serve them with my homemade ranch (it’s seriously unreal) and roasted broccoli or another roasted vegetable. […]

The post Potato Chip Crusted Chicken Fingers with Ranch and Roasted Broccoli. appeared first on How Sweet Eats.

Oh boy! We’re making potato chip crusted chicken fingers for the most delish meal ever.

potato chip crusted chicken fingers with ranch and roasted broccoli

These super crispy, crunchy savory chicken fingers are a huge favorite in our house. They have so much texture and flavor. I love to serve them with my homemade ranch (it’s seriously unreal) and roasted broccoli or another roasted vegetable. The combo is wonderful! Satisfying, filling and tastes like heaven. 

kettle cooked potato chips in a bag

Chicken fingers are not a new thing around here… I mean, you may remember me making them in 2010! It’s insane that I’ve made so many different variations over the last decade. I find that we go in and out of phases with them. They’re easily one of Eddie’s favorite foods too. 

But I probably make them most often to chop up and use in my house salad for dinner. We LOVE that kind of meal. It tastes so indulgent and is just super good. 

P.S. definitely happy to report that I’ve chopped these potato chip chicken fingers up too and used them in salads. Absolutely excellent! I mean, how can you go wrong with insane crispy crunch?

potato chip crusted chicken fingers ready to bake

Anyway!

Let’s get to the potato chip coating!

Years ago, I started making potato chip crusted fish (and more recently, fish sticks!) –  which is SO SO good. It’s where I originally got the idea to do chip crusted chicken and I’m thrilled it works with both. 

I like to use kettle cooked chips here, but that’s just personal preference. I’m not a huge chip lover unless there is a really fantastic dip around. But I only buy kettle cooked chips because the crunch is unbeatable! That’s why I suggest those here.

homemade ranch dressing ingredients

Also! I find it important to really crush the chips so you have mostly tiny crumbs, but then there will always be a few bigger pieces that give some extra crunch on the chicken. The best part! If you want to see exactly how I do it, head to instagram where I’ll make this recipe on stories today.

You can probably imagine that once these are baked, the coating is even more crisp and crunchy than before. If you’re a crunch lover like I am, you will freak over these.

howsweeteats house ranch

Also, yes I do think these can be made in the air fryer. And I do really love my air fryer. However, it’s difficult to make one batch at a time because these need to be in a single layer! So I find the oven to be more efficient overall, because it’s one bake time and then they’re done. 

potato chip crusted chicken fingers right after baking

My homemade ranch is the recipe that made me fall in love with ranch. I make a big batch and everyone goes crazy for it – we dip ALLLLLL the things in it. It’s one of the dips I love to serve with these chicken fingers (along with my house sauce, of course). The combination is classic and so darn good.

potato chip crusted chicken fingers

Finally!

I roast some broccoli for the side. It’s easily my favorite vegetable, so anything else you love works here too. My family LOVES this meal. It’s such a great balance – crispy crunchy chicken with roasted, flavorful broccoli. And everything is drizzle in a touch of ranch. We all get so excited when a plate looks like this.  (more…)

The post Potato Chip Crusted Chicken Fingers with Ranch and Roasted Broccoli. appeared first on How Sweet Eats.

sheet pan chow mein

Here’s a really fun dinner I made recently, the sheet pan chow mein from Hetty McKinnon’s, new cookbook, which is a love letter to all the vibrant Chinese food she grew up eating plus many of her other Asian favorites. You — …

Here’s a really fun dinner I made recently, the sheet pan chow mein from Hetty McKinnon’s, new cookbook, which is a love letter to all the vibrant Chinese food she grew up eating plus many of her other Asian favorites. You — we, if I may be so presumptuous — love McKinnon’s vegetarian cooking because she’s so creative, as we saw in this chickpea and kale shakshuka, and yet it’s all so practically-minded, clearly having been vetted in the chaos of real life family dinners.

what you'll need

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Tofu Noodle Stir-Fry with Spring Vegetables

We have a new stir-fry for you, and it’s not just any stir-fry. It puts our DELICIOUS Tahini Stir-Fry Sauce to use and has SUPER flavorful tofu, tons of fresh veggies, and lots of rice noodles that soak up all the saucy goodness! It’s downright addicti…

Tofu Noodle Stir-Fry with Spring Vegetables

We have a new stir-fry for you, and it’s not just any stir-fry. It puts our DELICIOUS Tahini Stir-Fry Sauce to use and has SUPER flavorful tofu, tons of fresh veggies, and lots of rice noodles that soak up all the saucy goodness! It’s downright addictive and you’ll be going back for seconds (and thirds).

Plus, it’s customizable depending on what veggies you have on hand and requires just 10 ingredients!

Tofu Noodle Stir-Fry with Spring Vegetables from Minimalist Baker →