Honey Mustard Sauce

Did you know you can make Honey Mustard Sauce at home? Yep! You only need 5 ingredients and 5 minutes. The recipe is SUPER simple, made with ingredients you always have in your kitchen, and SO good! My kids LOVE this sauce. We always have it in the ref…

Did you know you can make Honey Mustard Sauce at home? Yep! You only need 5 ingredients and 5 minutes. The recipe is SUPER simple, made with ingredients you always have in your kitchen, and SO good! My kids LOVE this sauce. We always have it in the refrigerator because it is good on just…

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Crunchy Kale and Chicken Salad

If you think a salad can’t fill you up, think again. This awesomely crunchy and flavorful Kale and Chicken Salad is chock full of juicy chicken breast, almonds, celery, and lots of fiberlicious kale to keep your belly full. And flavor? Oh don’t worry, I haven’t forgotten about the flavor. A tangy, sweet, and creamy […]

The post Crunchy Kale and Chicken Salad appeared first on Budget Bytes.

If you think a salad can’t fill you up, think again. This awesomely crunchy and flavorful Kale and Chicken Salad is chock full of juicy chicken breast, almonds, celery, and lots of fiberlicious kale to keep your belly full. And flavor? Oh don’t worry, I haven’t forgotten about the flavor. A tangy, sweet, and creamy honey Dijon dressing drenches the salad in tons of flavor. Throw a few sweet golden raisins on top for a pop of sweetness and you’ve got salad magic. And the best part? All of these ingredients hold up well to refrigeration, so this salad is perfect for your weekly meal prep. 🙌

Originally posted 7-28-2014, updated 8-16-2021.

Dressing being poured over a kale and chicken salad

If you love regular chicken salad, I think you’ll love this kale and chicken salad as well. It has all the same flavors as traditional chicken salad, but the ingredients are piled onto a bed of greens and the dressing is made slightly thinner so that it’s pourable instead of acting like a thick binder. And just as with regular chicken salad, there is a lot of room for customization here, so keep reading for some ideas.

Can I Use Different Greens?

Sure! If you’re not into kale, you can swap it out with your favorite greens. I think a crunchy green like Romaine or finely shredded cabbage would probably be best, but you could use any green that you like to use for fresh salads.

What Kind of Chicken to Use

I used plain chicken breast that I cooked quickly in a skillet and then diced, but you can take a shortcut and use store-bought rotisserie chicken instead. You’ll need about 1.5 cups of chopped cooked chicken for this recipe. 

Raisin Substitutes

I love the mildly sweet golden raisins in this recipe, but you could swap them out with dried cranberries, chopped apples for more crunch, or even fresh grapes (sliced). 

Dressing Options

If you don’t want to make your own homemade dressing for this salad, a store-bought honey mustard or poppyseed dressing would be awesome with the flavors in this salad.

How to Meal Prep Kale and Chicken Salad

The sturdy, crunchy nature of the ingredients in this salad means that it holds up extremely well to refrigeration without much effort. I would store the dressing on the side just to maintain maximum crunch-factor, but other than that, all of the ingredients can be stored together in single-serving containers. The prepped salads will stay good in the fridge for about 3-4 days.

Side view of dressing being poured onto kale and chicken salad

dressing being poured over kale and chicken salad

Crunchy Kale and Chicken Salad

This Crunchy Kale and Chicken Salad is full of flavor, texture, and a tangy-sweet homemade dressing. It's perfect for your weekly meal prep!
Total Cost $8.29 recipe / $2.07 serving
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 446kcal
Author Beth - Budget Bytes

Ingredients

Salad

  • 1.5 cups chopped cooked chicken $4.33
  • 6 cups chopped kale $1.25
  • 1 cup chopped celery $0.37
  • 1/3 cup sliced or slivered almonds $0.79
  • 1/3 cup golden raisins $0.47

Dressing

  • 1/2 cup mayonnaise $0.50
  • 3 Tbsp apple cider vinegar $0.18
  • 1.5 Tbsp honey $0.27
  • 1/2 Tbsp Dijon mustard $0.09
  • 1/4 tsp salt $0.02
  • 1/4 tsp Freshly cracked black pepper $0.02

Instructions

  • Chop the cooked chicken into small, bite-sized pieces. Clean the celery and chop into similar small bite-sized pieces.
  • Remove the kale from the stems, tear it into 1-2 inch pieces, rinse well in a colander, and drain well.
  • To make the dressing, whisk together the mayonnaise, vinegar, honey, Dijon, salt, and pepper.
  • To build the salad, start with a base of kale, top with the chopped chicken and celery, almonds, and raisins. Drizzle the dressing over top, toss until everything is coated, then enjoy.

Nutrition

Serving: 1salad | Calories: 446kcal | Carbohydrates: 28g | Protein: 23g | Fat: 28g | Sodium: 444mg | Fiber: 2g
Love kale salads? Try these other awesome kale salads:

Tossed kale and chicken salad in a bowl next to the serving platter full of kale salad

How to Make Crunchy Kale and Chicken Salad – Step by Step Photos

Cooked chicken breast in the skillet

You can us any pre-cooked chicken for this recipe and you’ll need about 1.5 cups once chopped. I used one chicken breast (⅔ lb. total) that I filleted into two thinner pieces so that it would cook quickly in a skillet. Once browned on the outside and cooked through, I simply let it cool for 5-10 minutes and then chopped it into small pieces.

Salad dressing ingredients in a bowl

While my chicken was cooling, I made the dressing. This dressing is very similar to a dressing you’d use for chicken salad, but it’s a little bit thinner so it’s pourable and will easily coat all of the kale. In a bowl, whisk together ½ cup mayonnaise, 3 Tbsp apple cider vinegar, 1.5 Tbsp honey, ½ Tbsp Dijon mustard, ¼ tsp salt, and ¼ tsp freshly cracked pepper. Set the dressing aside.

Washed kale in a colander

Next, prep the kale. I used bagged kale that comes pre-chopped because it’s super convenient and just about the same price as bunched kale. If your kale is still on the stem, simply pull it off the stem and tear it into 1-2 inch pieces. Rinse it in a colander and then let it drain well. Watery salad is never good. I used ½ of a one-pound bag, or about 6 cups of chopped leaves.

Chopped celery on a cutting board

Next, dice two ribs of celery, or about 1 cup once chopped.

chopped chicken on a cutting board

Chop the cooked chicken to similar sized pieces (about 1.5 cups chopped).

Kale salad topped with chicken and celery

Then just build your salad(s)! You can either build one large salad or build it as four smaller single-serving portions. Start with your bed of chopped kale, then add the chopped chicken and celery…

raisins and almonds added to the salad

Then add ⅓ cup almonds (sliced or slivered) and ⅓ cup golden raisins.

dressing being poured over kale and chicken salad

Pour your dressing over top just before serving.

tossed kale salad in a bowl next to the serving platter

Toss to coat everything in dressing and enjoy! (I added a little extra cracked black pepper on top because I love pepper!)

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Chicken Pasta Salad

Pasta salads are on repeat at our house during the summertime. They are easy and always so good! My boys all-time favorite pasta salad recipe is this Chicken Pasta Salad. They request it often and I don’t mind making it because they eat it up and…

Pasta salads are on repeat at our house during the summertime. They are easy and always so good! My boys all-time favorite pasta salad recipe is this Chicken Pasta Salad. They request it often and I don’t mind making it because they eat it up and even enjoy the leftovers. It is a great salad…

The post Chicken Pasta Salad appeared first on Two Peas & Their Pod.

Chicken Salad with Apples

I’m kind of obsessed with chicken salad lately. It’s easy to prepare, super filling, and the perfect cold meal during these hot summer months. I especially love this chicken salad with apples because it’s full of sweet and crunchy apples, sweet-tart dried cranberries, and a simple homemade dressing that has a bright fresh flavor thanks […]

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I’m kind of obsessed with chicken salad lately. It’s easy to prepare, super filling, and the perfect cold meal during these hot summer months. I especially love this chicken salad with apples because it’s full of sweet and crunchy apples, sweet-tart dried cranberries, and a simple homemade dressing that has a bright fresh flavor thanks to the addition of yogurt. And as usual, there are plenty of ways you can add to or swap out ingredients in this chicken salad, so keep reading for ideas! 

Originally posted 10-10-2011, updated 8-5-2021.

Overhead view of a bowl of chicken salad with ingredients on the sides

What Kind of Cooked Chicken to Use

I cooked up some fresh chicken breasts just before making my chicken salad (see the step by step photos below the recipe), but rotisserie chicken is a really convenient option. If using rotisserie chicken, simply pull the meat from the bone, remove the skin, and give the meat a rough chop. You’ll need about 3 cups of chopped chicken for this recipe. You can also use canned chicken breast, if needed, although that option will have the least desirable texture and flavor of the three options.

What Else Can I Add to My Chicken Salad?

Chicken salad is so flexible. Nuts pair really well with the flavors of this salad, so you can try adding some almonds or chopped pecans. Finely diced celery is also nice for some extra crunch. And if you don’t have dried cranberries, golden raisins or fresh grapes also work really well in this recipe.

How Long Does This Chicken Salad Last?

Chicken salad is usually good in the refrigerator for 3-4 days, but it can vary depending on the freshness of your chicken and the conditions inside your refrigerator. This salad should not be frozen.

How to Serve Chicken Salad with Apples

You can eat chicken salad several different ways. The most common is as a chicken salad sandwich and you can do this on your favorite bread, on a croissant (like in the photos), or in a wrap. Chicken salad is also a great topper for a green salad, or you can serve it with crackers and a delicious dip (you might want to chop the chicken and apples a little smaller in that case).

Overhead view of chicken salad sandwiches with croissants

Love chicken salad? You might also like Curry Chicken Salad or Broccoli Cheddar Chicken Salad.

Side view of a bowl of chicken salad with apples, croissants in the background

Chicken Salad with Apples

This chicken salad is packed with sweet and crunchy apples, tart dried cranberries, and a light and creamy homemade dressing.
Total Cost $10.35 recipe / $2.59 serving
Cook Time 15 minutes
Total Time 15 minutes
Servings 4 1 cup each
Calories 367kcal
Author Beth - Budget Bytes

Ingredients

  • 3 cups chopped cooked chicken $7.97
  • 1 apple (1.5 cups chopped) $0.76
  • 1/4 cup diced red onion $0.20
  • 1/4 cup dried cranberries $0.22
  • 1/3 cup mayonnaise $0.53
  • 1/3 cup plain yogurt $0.35
  • 1 Tbsp Dijon mustard $0.18
  • 1 Tbsp red wine vinegar $0.10
  • 1/4 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02

Instructions

  • Chop the cooked chicken and the apple into small pieces. Finely dice the red onion.
  • Place the chicken, apple, onion, and dried cranberries in a large bowl.
  • Combine the mayonnaise, yogurt, Dijon, red wine vinegar, salt, and pepper in a bowl. Stir until smooth.
  • Pour the dressing over the salad ingredients in the bowl and stir until everything is coated. Serve immediately or refrigerate until ready to eat.

Nutrition

Serving: 1Serving | Calories: 367kcal | Carbohydrates: 15g | Protein: 34g | Fat: 19g | Sodium: 395mg | Fiber: 2g

Side view of a bowl of chicken salad with apples, croissants in the background

How to Make Chicken Salad with Apples – Step By Step Photos

Cooked chicken breast in a skillet

You’ll need about 3 cups chopped cooked chicken for this recipe, so if you’re not using rotisserie chicken, you’ll want to cook some chicken first. I used two chicken breasts (about 1.3 lbs. total). I filleted each breast in half to make two thinner pieces, which helps them cook more quickly and evenly. Then I just cooked them in a skillet with a little oil over medium heat until they were golden brown on each side and cooked to an internal temperature of 165ºF.

Chopped chicken on a cutting board

Allow the chicken to cool for 5-10 minutes before chopping it into small pieces.

Chopped apple on a cutting board

Chop one apple into small pieces (about 1.5 cups). You’ll probably want to use a variety of apple that is sweet or sweet-tart, like a Fuji or Gala. Also finely dice about ¼ cup red onion.

Chicken salad ingredients in a bowl

Add the chopped chicken, diced apple, diced red onion, and ¼ cup dried cranberries to a bowl.

chicken salad dressing ingredients in a bowl

To make the salad dressing, combine ⅓ cup mayonnaise, ⅓ cup plain yogurt, 1 Tbsp Dijon mustard, 1 Tbsp red wine vinegar, ¼ tsp salt, and ¼ tsp freshly cracked pepper. Stir until evenly combined and smooth.

Dressing being poured over the chicken salad ingredients

Pour the prepared dressing over top of the salad ingredients.

Finished chicken salad with apples in a bowl

Stir until the salad ingredients are combined and coated with dressing. Serve immediately, or refrigerate until ready to eat.

Chicken salad sandwiches made with croissants on a wooden cutting board

The post Chicken Salad with Apples appeared first on Budget Bytes.

Homemade Italian Dressing

This simple homemade Italian Dressing is a zesty mix of flavorful herbs, savory Parmesan, and bright lemon to complement any salad.

The post Homemade Italian Dressing appeared first on Budget Bytes.

I love making simple homemade vinaigrettes, and this classic Italian dressing has been a favorite lately. This dressing is similar to the bottled “Italian dressing” that you’d find in the grocer store, except made with simple ingredients that you’ll find in your fridge and pantry. It’s the perfect mix of bright lemon and vinegar, flavorful herbs, and savory Parmesan to take your homemade salads up to the next level.

a small glass carafe with Italian dressing with a salad bowl in the back

What’s in Italian Dressing?

This all-purpose homemade dressing is a simple vinaigrette base packed with dried herbs and Parmesan. The base is olive oil and red wine vinegar, plus a little lemon juice to freshen things up and Dijon mustard to help emulsify the vinegar into the oil. I added a hefty dose of herbs, in the way of an Italian seasoning blend for convenience, plus a little garlic, and a touch of sugar to soften the acid every so slightly. Lastly, grated Parmesan adds so much umami and depth of flavor that it will make you want to eat the dressing by the spoonful!

Can I Skip the Sugar?

Technically you can skip the sugar if you really have to, but even that small dose of sugar goes a long way toward creating a really smooth dressing and reducing any bitterness, so I don’t suggest skipping it if at all possible. It’s only ½ tsp for the entire batch, so the dose per serving is extremely small.

Can I Skip the Parmesan?

Yes. This still makes a really stellar vinaigrette even without the Parmesan. I will say that the Parmesan totally takes the dressing to the next level, but I find plain vinaigrettes quite enjoyable on their own as well. So if you want to make a vegan dressing or just don’t have Parmesan on hand, don’t let it hold you back from making this homemade dressing.

How to Store Levtover Italian Dressing

Store your leftover dressing in an air-tight container in the refrigerator for about a week. The olive oil may solidify when the dressing gets very cold but will liquify again if set out at room temperature for 5-10 minutes.

How to Serve Italian Dressing

The flavors in this simple dressing are so universal that it will taste good on just about any salad. But it’s also great on pasta salad, on a simple sliced tomato and mozzarella salad, or even as a marinade for chicken! I think this dressing would also be amazing soaked into a crusty piece of bread as part of a pressed deli sandwich. YES!

Overhead view of a spoon in a jar full of homemade italian dressing
Italian dressing in a glass carafe in front of a bowl of salad

Homemade Italian Dressing

This simple homemade Italian Dressing is a zesty mix of flavorful herbs, savory Parmesan, and bright lemon to complement any salad.
Total Cost $1.89 recipe / $0.24 serving
Prep Time 5 minutes
Total Time 5 minutes
Servings 8 2 Tbsp each
Calories 130kcal
Author Beth – Budget Bytes

Equipment

Ingredients

  • 1/2 cup extra virgin olive oil $0.84
  • 3 Tbsp red wine vinegar $0.30
  • 1 Tbsp lemon juice $0.04
  • 2 tsp Dijon mustard $0.12
  • 1/4 tsp garlic powder* $0.02
  • 1 Tbsp Italian seasoning blend $0.30
  • 1/2 tsp salt $0.02
  • 1/4 tsp freshly cracked pepper $0.02
  • 1/2 tsp sugar $0.01
  • 2 Tbsp grated Parmesan** $0.22

Instructions

  • Add all of the ingredients to a jar or bowl. If using a jar, screw the lid on tightly and shake until the ingredients are incorporated. If using a bowl, whisk until the ingredients are incorporated. Give the dressing a quick shake or whisk just before serving.

Notes

*You can use one minced clove of fresh garlic in place of the garlic powder if you prefer a stronger garlic flavor.
**Bottled grated Parmesan with cellulose (an anti-caking agent) may clump slightly, but will still taste great.

Nutrition

Serving: 2Tbsp | Calories: 130kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Sodium: 180mg | Fiber: 1g

How to Make Italian Dressing – Step by Step Photos

Italian dressing ingredients in a jar

Combine ½ cup extra virgin olive oil, 3 Tbsp red wine vinegar, 1 Tbsp lemon juice, 2 tsp Dijon, ¼ tsp garlic powder, 1 Tbsp Italian seasoning blend, ½ tsp salt, ¼ tsp freshly cracked pepper, ½ tsp sugar, and 2 Tbsp grated Parmesan in a bowl or jar.

mixed Italian dressing in a jar

If using a jar, close the lid on the jar tightly then shake until the ingredients are incorporated. If using a bowl, whisk the ingredients together until incorporated.

Italian dressing being poured over a large salad

Serve your homemade Italian dressing over your favorite salad, sliced vegetables, or even as a marinade for chicken! (yes, that salad recipe is coming soon!)

Italian dressing in a glass carafe in front of a bowl of salad

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Greek Quinoa Salad

I am always looking for ways to mix up my salad routine and this Greek Quinoa Salad is a GOOD one. It has all of the same flavors as a traditional Greek Salad, but the quinoa makes it super hearty. It is great served along side our Greek Chicken Kabobs…

I am always looking for ways to mix up my salad routine and this Greek Quinoa Salad is a GOOD one. It has all of the same flavors as a traditional Greek Salad, but the quinoa makes it super hearty. It is great served along side our Greek Chicken Kabobs, Greek Turkey Meatballs, grilled vegetables,…

The post Greek Quinoa Salad appeared first on Two Peas & Their Pod.

Classic Three Bean Salad

Just a few simple ingredients come together in this Classic Three Bean Salad to make an easy summer side dish, perfect for BBQs and potlucks!

The post Classic Three Bean Salad appeared first on Budget Bytes.

A salad this simple has no business being so delicious, but it just is. This Classic Three Bean Salad has minimal ingredients, the most basic of basic dressings, and yet I can’t seem to get enough of it. The creamy beans are the perfect contrast to the tangy-sweet dressing, and there’s just enough savory crunch from the red onion to keep the flavors grounded. It’s the perfect summer side dish for all of your BBQs and potlucks, or on those busy weeknights when you don’t want to spend a lot of time fixing dinner.

Overhead view of a bowl full of three bean salad

What Beans Go In Three Bean Salad

My three bean salad has dark kidney beans, cannellini beans, and green beans. You can also try other beans like chickpeas, wax beans, purple hull peas, or black eyed peas.

Three bean salad is really flexible, so you can swap out the beans, and you can even add more than three beans if you’d like. The most important thing to remember when choosing your beans is that you want to have a variety of colors, textures, and shapes. Make sure to have at least one creamy bean, too.

What is the Dressing Like?

The dressing for this classic three bean salad is a very basic, slightly sweet vinaigrette with just enough Dijon to give it a little zing. If you don’t want to make your own dressing, you could potentially swap it out for something like a bottled Italian dressing, although that will have a different flavor.

What to Serve with Three Bean Salad

The sweet-tart flavor of this three bean salad makes it go perfectly with other sweet-savory flavors, like BBQ sauce. This week I served it with my BBQ Cheddar Baked Chicken and potato salad. It would also be a great side to something like Honey Mustard Wings, Brown Sugar Roasted Pork Loin, or BBQ Tofu Sliders.

How Long Does it Last?

Three bean salad is one of those recipes that actually gets better with time in the fridge. As it refrigerates the beans begin to absorb the flavors in the dressing and everything get SUPER tasty. This salad will probably stay good in the fridge for about four days (if you don’t eat it all by then).

Classic three bean salad on a plate with chicken and potato salad
Overhead view of a bowl of three bean salad

Classic Three Bean Salad

Simple ingredients come together in this Classic Three Bean Salad to make a simple summer side dish, perfect for BBQs and potlucks!
Total Cost $2.79 recipe / $0.56 serving
Prep Time 15 minutes
Marinate 30 minutes
Total Time 45 minutes
Servings 5 1 cup each
Calories 301kcal
Author Beth – Budget Bytes

Ingredients

  • 1 15oz. can kidney beans $0.50
  • 1 15oz. can cannellini beans $0.55
  • 1.5 cups frozen green beans (thawed) $0.44
  • 1/4 cup chopped parsley $0.17
  • 1/4 cup finely diced red onion $0.05
  • 1/4 cup apple cider vinegar $0.24
  • 1/4 cup olive oil $0.64
  • 2 Tbsp sugar $0.12
  • 1 tsp salt $0.03
  • 1/4 tsp freshly cracked pepper $0.02
  • 1 tsp Dijon mustard $0.03

Instructions

  • Rinse and drain the kidney beans and cannellini beans. Place the kidney beans, cannelini beand, and thawed green beans in a bowl.
  • Slice the red onion, then soak the onion in a bowl of ice water for about five minutes before draining and finely dicing. Chop the parsley. Add the onion and parsley to the bowl with the beans.
  • In a separate bowl, whisk together the vinegar, sugar, olive oil, salt, pepper, and Dijon.
  • Pour the dressing over the beans, onion, and parsley, then stir to combine.
  • Transfer the bean salad to the refrigerator and let the beans marinate in the dressing for about 30 minutes before serving. Give the salad a good stir just before serving to redistribute the dressing.

Nutrition

Serving: 1cup | Calories: 301kcal | Carbohydrates: 41g | Protein: 13g | Fat: 11g | Sodium: 666mg | Fiber: 12g
close up of three bean salad in the bowl

How to Make Three Bean Salad – Step by Step Photos

Three types of beans in a bowl

Rinse and drain one 15 oz. can of kidney beans and one 15 oz. can of cannellini beans. Add them to a bowl with 1.5 cups of thawed frozen green beans.

red onion slices soaking in a bowl of water

Slice some red onion and soak them for about 5 minutes in a bowl of ice water (this takes the sharp edge off their flavor). Finely dice about ¼ cup of the red onion. Chop about ¼ cup fresh parsley.

dressing for three bean salad in a bowl

Whisk together ¼ cup apple cider vinegar, ¼ cup olive oil, 2 Tbsp sugar, 1 tsp salt, ¼ tsp freshly cracked pepper, and 1 tsp Dijon mustard.

dressing being poured over salad ingredients in the bowl

Add the onion and parsley to the bowl with the beans, then pour the dressing over top. Stir everything to combine.

Finished three bean salad in the bowl with a spoon

Refrigerate the three bean salad for about 30 minutes to let the beans marinate. Give it a good stir, and then serve!

close up of three bean salad on a plate with bbq chicken and potato salad

The post Classic Three Bean Salad appeared first on Budget Bytes.

Strawberry Spinach Salad with Strawberry Dressing

Strawberry season is my favorite season. I love red, juicy, sweet strawberries. They are one of my very favorite fruits. During strawberry season, I make as many strawberry recipes as I can: strawberry shortcake, strawberry scones, strawberry smoothies…

Strawberry season is my favorite season. I love red, juicy, sweet strawberries. They are one of my very favorite fruits. During strawberry season, I make as many strawberry recipes as I can: strawberry shortcake, strawberry scones, strawberry smoothies , and this Strawberry Spinach Salad. This is one of those salads that you will fall in…

The post Strawberry Spinach Salad with Strawberry Dressing appeared first on Two Peas & Their Pod.

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

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One Pot Beef and Mushroom Stroganoff

Guess what time it is! Comfort-food-o’clock. And what makes better comfort food than a rich creamy pasta dish, like this One Pot Beef and Mushroom Stroganoff? This is yet another “better than the box” meal. It cooks in one easy pot, just like hamburger helper stroganoff, but it’s homemade. You’re going to want to tuck […]

The post One Pot Beef and Mushroom Stroganoff appeared first on Budget Bytes.

Guess what time it is! Comfort-food-o’clock. And what makes better comfort food than a rich creamy pasta dish, like this One Pot Beef and Mushroom Stroganoff? This is yet another “better than the box” meal. It cooks in one easy pot, just like hamburger helper stroganoff, but it’s homemade. You’re going to want to tuck this recipe into your back pocket for those nights when you’re super tired and need an extra comforting meal. :)

Originally posted 2-17-14, updated 5-20-21

overhead view of a skillet full of beef and mushroom stroganoff

Use All Beef, No Beef, or Both!

I used half ground beef and half mushrooms to stretch my pennies a bit further, but you could do all mushrooms or all beef if you prefer. If you’re doing a vegetarian version with all mushrooms, use mushroom or vegetable broth to replace the beef broth.

Tips for “One Pot” Success

One pot recipes can be a bit tricky for some, so here are some pointers:

  • Use heavy, thick cookware to help the ingredients heat evenly.
  • The broth does not need to fully cover the noodles for them to cook, so resist the urge to add extra water or broth.
  • Make sure the liquid is simmering the whole time the pasta is cooking. If the heat is too low, the pasta will just get gummy.
  • Stir the pot occasionally to prevent sticking, but not too often or your risk breaking down the pasta.
  • Use your judgment. If your pasta looks close to being cooked through, but there is too much liquid left in the skillet, let it finish simmering with the lid off. If the liquid is gone but your pasta is still not tender, add a splash more water or broth and continue to simmer.

Every piece of cookware and every range top is different, so one pot recipes are a bit like riding a bike. You have to feel it out and find the sweet spot for the equipment you’re using.

Use Good Broth

The broth brings a lot of flavor to this beef and mushroom stroganoff, so make sure you’re using a nice and flavorful broth that has adequate salt. I like to use Better than Bouillon to make broth for recipes because it’s super flavorful, I can mix up any amount I need, and the jar stays good in the refrigerator for months, so there are no leftovers to go to waste. If you still find your stroganoff to be on the bland side in the end, an extra pinch of salt can really help the flavors pop.

Side view of a bowl full of beef and mushroom stroganoff

 

Want more One Pot Recipes? Check out our One Pot Recipe Archives!

Overhead view of a bowl full of beef and mushroom stroganoff

One Pot Beef and Mushroom Stroganoff

This super easy one pot Beef and Mushroom Stroganoff is a delicious and comforting weeknight dinner that requires just a few ingredients.
Total Cost $5.54 recipe / $1.39 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 about 1.5 cups each
Calories 476kcal
Author Beth - Budget Bytes

Ingredients

  • 2 cloves garlic $0.16
  • 2 Tbsp butter $0.22
  • 1/2 lb. ground beef $2.50
  • 8 oz. mushrooms $1.49
  • 1/8 tsp Freshly cracked black pepper $0.01
  • 2 cups beef broth $0.26
  • 1 Tbsp Worcestershire sauce $0.03
  • 1/2 tsp Dijon mustard $0.02
  • 8 oz. wide egg noodles $0.60
  • 1/3 cup sour cream $0.15
  • 1 Tbsp chopped parsley (optional) $0.10

Instructions

  • Mince the garlic. Add the garlic and butter to a large pot or skillet and sauté over medium heat for about one minute, or until the garlic is soft and fragrant.
  • Add the ground beef and continue to sauté until it is fully browned.
  • While the beef is browning, slice the mushrooms. Add the sliced mushrooms and some freshly cracked pepper to the pot with the beef. Continue to sauté until the mushrooms are soft (about five minutes).
  • Add the uncooked egg noodles to the pot along with the beef broth, Worcestershire sauce, and Dijon mustard. Stir to combine. The liquid will not fully cover the noodles, but that's okay.
  • Place a lid on the pot and allow the liquid to come up to a boil over medium-high heat. As soon as it reaches a boil, give the pot a stir, replace the lid, and reduce the heat to low. Allow the pot to simmer on low heat for about 7-10 minutes, stirring occasionally and replacing the lid every couple of minutes. After 7-10 minutes the pasta should be tender and most of the liquid absorbed.
  • Once the noodles are tender, add the sour cream and fold it into the noodles until everything is rich and creamy. Give the noodles a taste and add extra salt or pepper, if needed. Roughly chop a handful of parsley leaves and sprinkle over top. Serve hot.

Nutrition

Serving: 1.5Cups | Calories: 476kcal | Carbohydrates: 44g | Protein: 22g | Fat: 24g | Sodium: 614mg | Fiber: 3g

Overhead view of a bowl full of beef and mushroom stroganoff

How to Make Beef and Mushroom Stroganoff – Step by Step Photos

garlic sautéed in butter in the skillet

Begin by sautéing 2 cloves of minced garlic in 2 Tbsp of butter until soft (1-2 minutes). You can use a large pot or large skillet, as long as it is big enough to hold all of the pasta AND has a lid (the lid will be used later).

browned ground beef in the skillet

Next, add 1/2 lb. ground beef and continue to sauté until it is fully browned.

Sliced mushrooms on a cutting board

While the beef is browning, slice 8oz. mushrooms. White button mushrooms are fine, but if you can get these baby bella mushrooms they are even more awesome (shout out to ALDI for carrying these at an affordable price).

Mushrooms in the skillet with beef

Once the beef is browned, add the mushrooms and some freshly cracked pepper. Continue to sauté until they are soft (about five minutes).

noodles added to the skillet, beef broth being poured in

Add ½ lb. wide egg noodles to the skillet along with 2 cups beef broth, 1 Tbsp Worcestershire sauce, and ½ tsp Dijon mustard. Stir to combine. The broth will not fully cover the noodles, but that’s okay. The steam in the skillet will help cook them and they’ll be stirred to make sure even cooking.

Cooked noodles with beef in the skillet

Place a lid on the skillet and bring the broth up to a boil over medium-high heat. Once boiling, give it a quick stir to loosen the noodles from the bottom, return the lid quickly, and turn the heat down to low. Let the skillet simmer, stirring occasionally and always replacing the lid, for 7-10 minutes or until the noodles are tender and there is only a small amount of thick sauce left in the skillet. 

Sour cream added to beef and noodles in the skillet

Finally, add ⅓ cup sour cream and fold it into the noodles until everything is creamy and delicious!

Finished one pot beef and mushroom stroganoff topped with parsley

Top off the beef and mushroom stroganoff with a little chopped parsley for color (because stroganoff is kind of boring to look at) and it’s time to dive into that skillet full of creamy goodness! You might want to give it a taste at this point to see if you want a little extra salt or pepper (again, depending on the salt content of your broth), but other than that it’s time to eat! And only one dish to clean. :)

close up side view of beef and mushroom stroganoff in the skillet

The post One Pot Beef and Mushroom Stroganoff appeared first on Budget Bytes.