Category: Red Onion

Grilled Vegetables

With just a few ingredients and my easy grilling method, these grilled vegetables are the perfect side dish for any summer BBQ!

The post Grilled Vegetables appeared first on Budget Bytes.

There is no summertime meal that cannot be improved with a heaping side of perfectly Grilled Vegetables! These grilled veggies take very little prep time, and they’re the best option on fridge clean out day (which makes my busy life 100x easier and saves me money!). I’ve perfected grilling all kinds of vegetables including peppers, onion, zucchini, squash, and mushrooms for the ultimate Summer feast. Each healthy bite is infused with a smokey, summery flavor, and this recipe seriously couldn’t be any easier.

A plate of grilled vegetables.

Grilling vegetables to perfection takes practice, but with this very simple and quick method, I promise you’ll never serve another soggy vegetable again. The secret? Less is more! Get that grill nice and hot to achieve those stunning grill marks. Bell peppers, tomatoes, zucchini, mushrooms, and yellow squash soften quickly, so they only need a few minutes on each side. The onions take a little longer to get those caramelized edges we all love – so they go on first!

Any leftovers can be added to all kinds of salads, pasta salads, sandwiches, and more. I could go on all day about the virtues of grilled vegetables, but I’ll spare you and let my easy recipe do the talking!

Ingredients for Grilled Vegetables

Here’s what you’ll need to make the best grilled vegetables EVER:

  • Vegetables: In my opinion, bell peppers, red onion, vine-ripened tomatoes, whole mushrooms, zucchini, and yellow squash are some of the best veggies to grill. They hold up well and cook quickly!
  • Olive Oil: The base of my marinade and stops the vegetables from sticking to the grill.
  • Steak Seasoning: This quick-fix shortcut adds plenty of flavor without any extra effort on your part.
  • Garlic: Freshly minced garlic adds an unbeatable depth of flavor.
  • Sugar: Just a pinch. It helps the veggies caramelize and get those beautiful grill marks.

Should I Boil Vegetables Before Grilling?

Please DON’T boil any of the veggies in this recipe before grilling! You’ll have a huge mess on your hands. Trust me, the high heat of the grill will cook them quickly and evenly without any need for pre-cooking. I’d only suggest parboiling denser vegetables like potatoes or carrots because they need more time to cook through. But for the vegetables in this recipe, grilling them directly is the way to go.

Top Tip

My rule for cooking vegetables using any technique is always: less is more! If you think they’re done, pull them off. There’s nothing wrong with a little crunch. It’s always preferred to an over-cooked, soggy veggie. Seriously, don’t stress over a side dish when you have a fun cookout happening in the background!

Serving Suggestions for grilled vegetables

I couldn’t help but make a big bowl of our chimichurri sauce to serve with this recipe for grilled vegetables. It’s tangy and goes perfectly with the smoky flavors from the veggies. Add in some grilled chicken and stovetop baked beans, and you’ve got yourself an easy summer dinner!

Overhead view of a plate of grilled vegetables with some tongs grabbing the zucchini.

Storage Instructions

This grilled vegetables recipe is great for making ahead of time. Once cooled, store them in an airtight container in the fridge for 3-4 days. I like to add them cold to salads or sandwiches, but you can also reheat them in a pan or on the grill for a few minutes until heated through.

Favorite Cost effective grill

When I was looking for a grill for us to use in the Budget Bytes kitchen, I wanted one that was easy to find, simple to set up, easy to clean, and didn’t make me miss my charcoal grill. I went with the Ninja Sizzle Smokeless Grill after contemplating a few different ones that would be widely available at Walmart, Target, and Amazon. We have been super happy with it in the Budget Bytes kitchen.

The cheapest grill option I found was a simple and small camping charcoal grill. That’s also a great option if you want to grill outside, get that smokier grill flavor, and don’t mind keeping charcoal on hand.

Overhead view of a plate of grilled vegetables.
Print

Grilled Vegetables

With just a few ingredients and my easy grilling method, these grilled vegetables are the perfect side dish for any summer BBQ!
Course Side Dish
Cuisine Amercian
Total Cost $7.64 recipe / $0.95 serving
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 8 servings (side dish)
Calories 67kcal
Author Jess – Budget Bytes

Equipment

Ingredients

  • 8 mini bell peppers (or 2 large bell peppers cut into ¼s) $1.44
  • 1 zucchini $0.93
  • 1 red onion $1.23
  • 6-8 cherry tomatoes, whole on vine* $1.66
  • 8 mushrooms** $1.04
  • 1 yellow squash $0.89
  • 1 ½ Tbsp olive oil $0.27
  • 1 clove garlic, minced $0.05
  • 1 tsp steak seasoning $0.12
  • ½ tsp sugar $0.01

Instructions

  • Slice zucchini lengthwise, about ¼ thick, using a mandoline on the thickest setting or a knife. Cut red onion into thick rings, destem mushrooms, and cut yellow squash into thick discs, about ¼ thick. Rinse bell peppers and cherry tomatoes.
  • Whisk together olive oil, minced garlic, ½ tsp steak seasoning, and sugar in a bowl.
  • Brush olive oil mixture over the veggies.
  • Add onions to the grill while preheating to 400 degrees. Add all other veggies to the grill and grill for 4 minutes, until you get distinct grill marks.
  • Flip and grill for an additional 3-4 minutes or until veggies are done to your liking. I like my grilled vegetables to still have some bite to them, so I am careful to not overcook them! Onions can cook a bit longer and become nice and sweet when they cook down a bit (and help flavor the grill for the other veggies as well!)
  • Sprinkle on the remaining ½ tsp steak seasoning and (optional) serve with BudgetBytes chimichurri!

See how we calculate recipe costs here.

Notes

*You can use any tomato instead of the cherry tomatoes on the vine, but I recommend leaving them whole. The outside will get some nice color, and the inside will be warm and flavorful. They may burst a little but will remain mostly intact if you are gentle with them.
**You can substitute any mushroom for the baby bella mushrooms. Mushrooms are forgiving when it comes to grilling, and they all taste amazing, pretty much no matter what!
This recipe serves 8 people as a side, about 1.5 cups of veggies per person.

Nutrition

Serving: 1serving | Calories: 67kcal | Carbohydrates: 9g | Protein: 2g | Fat: 3g | Sodium: 10mg | Fiber: 3g
Side view of a plate of grilled vegetables.

how to make Grilled Vegetables – step by step photos

Overhead view of chopped vegetables on a wooden chopping board.

Rinse all your veggies under cold water, excluding the onion. Pat them dry before chopping.

Using a knife or a mandoline slicer on the thickest setting, cut 1 zucchini lengthwise, about ¼ inch thick, and remove both ends. Remove the dry skin from 1 red onion and cut it into thick rings. Next, remove the stem from 8 whole mushrooms and cut 1 yellow squash into ¼ inch thick discs. The 8 mini bell peppers should be left whole, and the 6-8 vine tomatoes should still be attached to the vine.

Marinade ingredients for grilled vegetables in a bowl.

In a small bowl, whisk together 1 ½ Tbsp of olive oil, 1 minced garlic clove, ½ tsp of steak seasoning, and ½ tsp sugar.

Sliced vegetables brushed with a marinade.

Brush the olive oil marinade over your veggies, covering all sides.

Overhead view of sliced red onions on a grill.

Add the sliced onion rings to your grill as it preheats to 400°F.

Overhead view of sliced vegetables on a grill.

Once the grill is fully heated, flip the onions and place the remaining veggies on the grill. Grill the vegetables for about 4 minutes until you get distinct grill marks.

Grilled vegetables on a grill being flipped with tongs.

Flip the vegetables and grill them for an additional 3-4 minutes or until they’re cooked to your liking. I like my grilled veggies to still have some bite, so I’m careful not to overcook them! I like the onions to cook for the longest as they become nice and sweet when they cook down (and they help flavor the grill for the other veggies!).

Overhead view of grilled vegetables on a grill.

When the vegetables are cooked to your liking, sprinkle over the remaining ½ tsp steak seasoning and (optional) serve with BudgetBytes chimichurri.

Overhead view of a plate of grilled vegetables.

No summer BBQ is complete without a generous serving of these easy grilled vegetables!

More Grilled Recipes

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Barley Salad

This Barley Salad recipe combines tomatoes, olives, cucumbers, and feta cheese with high-fiber pearled barley for a rich and filling salad.

The post Barley Salad appeared first on Budget Bytes.

I love a healthy salad with tons of texture, and this Barley Salad recipe is a fresh and juicy flavor bomb! I combined the bold Mediterranean flavors of tomatoes, olives, cucumbers, and feta cheese with high-fiber pearled barley for a rich and filling salad. Tossed in a tangy and herbaceous dressing, this salad is the perfect side for any meal!

overhead view of barley salad in a bowl.

What Is Barley?

Barley is a chewy and nutty cereal grain that is rich in fiber and minerals and is the base of this hearty grain salad. This barley salad is similar to our couscous salad but packed with even more wholesome veggies and feta cheese!

Ingredients for Barley Salad

Here’s what you’ll need to make barley salad:

  • Quaker Oats Quick Pearled Barley: This type of barley has already been hulled, steamed, and polished, so it cooks much faster. If using hulled barley, you’ll need to increase the cooking time significantly.
  • Grape Tomatoes: Add a pop of fresh, juicy flavor.
  • Kalamata Olives: Add a briny flavor.
  • Cucumber: Adds freshness and crunch.
  • Red Bell Pepper: Adds sweetness and crunch.
  • Zucchini: Adds a mild and sweet flavor.
  • Red Onion: Adds a bit of bite!
  • Feta Cheese: Adds creaminess and tanginess to the salad.
  • Fresh Parsley: Adds freshness and color to the dressing.
  • Lemon: I use the juice and zest to make the dressing fresh and zippy!
  • Sugar: Adds a touch of sweetness to the dressing.
  • Spices: Salt, black pepper, and garlic powder add savory flavor to the dressing.
  • Dijon Mustard: Adds a touch of tanginess and spice to the dressing.
  • Red Wine Vinegar: Enhances the tanginess of the dressing.
  • Olive Oil: Helps emulsify the dressing and tone down the acidity.

Storage Instructions

Store leftover barley salad in an airtight container in the refrigerator for up to 5 days. I prefer to enjoy this salad chilled straight from the fridge!

Tips and Notes

  • If you’re in a rush, you can quickly cool the barley by rinsing it in a colander under cold water, and then draining well.
  • For a gluten-free option, swap the barley for brown rice or quinoa (cooked according to the package).
  • If your red onions are particularly strong, you can soak the cut pieces in ice water for 10 minutes to mellow them out.
holding a forkful of barley salad over a serving in a bowl.
overhead view of barley salad in a bowl.
Print

Barley Salad Recipe

This Barley Salad recipe combines tomatoes, olives, cucumbers, and feta cheese with high-fiber pearled barley for a rich and filling salad.
Course Salad
Cuisine Mediterranean
Total Cost ($16.94 recipe / $1.69 serving)
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 10 (1.5 cups each)
Calories 211kcal
Author Jess – Budget Bytes

Ingredients

Salad Ingredients:

  • 11 oz. box Quaker Oats Quick Pearled Barley $2.74
  • 1/4 tsp sea salt $0.01
  • 1 cup grape tomatoes, halved $1.98
  • 1/4 cup chopped pitted kalamata olives $1.04
  • 1 cucumber, peeled and diced $0.64
  • 1 red bell pepper, diced $1.48
  • 1 small zucchini, diced (about 1 cup) $0.93
  • 1/2 red onion, diced $0.46
  • 5 oz. crumbled feta cheese (about 1/2 cup) $2.88

Dressing Ingredients:

  • 3 Tbsp minced fresh parsley $0.32
  • 1 lemon, juiced and zested $0.50
  • 1 Tbsp sugar $0.04
  • 1 tsp salt $0.02
  • 1/2 tsp black pepper $0.10
  • 1 Tbsp Dijon mustard $0.06
  • 1 tsp garlic powder $0.15
  • 2 Tbsp red wine vinegar $0.32
  • 3 Tbsp olive oil $0.54

Instructions

  • Stir 2 cups of quick barley into 4 cups of briskly boiling water with 1/4 tsp sea salt.
  • Reduce heat to a simmer and cover, cooking for 10 minutes. Remove from heat and let stand 5 minutes. Fluff finished quick barley with a fork and allow it to cool while you prep your veggies.
  • Halve the grape tomatoes; strain and portion the chopped kalamata olives; peel and the dice cucumber; and seed and dice the red bell pepper, zucchini, and red onion. Crumble 1/2 cup of feta cheese and set aside.
  • Mince the parsley; zest and juice the lemon; and gather the sugar, salt, pepper, Dijon mustard, and garlic powder.
  • Whisk the red wine vinegar, olive oil, parsley, lemon juice, lemon zest, sugar, salt, pepper, mustard, and garlic powder together.
  • Combine the cooked and cooled quick barley, all prepped vegetables, crumbled feta cheese, and dressing in a large mixing bowl.
  • Toss everything to combine. Add salt and pepper if needed. Enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1.5cups | Calories: 211kcal | Carbohydrates: 30g | Protein: 6g | Fat: 8g | Sodium: 528mg | Fiber: 6g
overhead view of a serving of barley salad in a white bowl topped with feta.

how to make Barley Salad – step by step photos

barley cooking in a pot of boiling water.

Stir 2 cups of quick barley into 4 cups of briskly boiling water with 1/4 tsp sea salt.

cooked fluffed barley in a pot.

Reduce the heat to a simmer and cover, cooking for 10 minutes. Remove from heat and let stand for 5 minutes. Fluff finished quick barley with a fork and allow it to cool while you prep your veggies.

diced vegetables on a cutting board.

Halve 1 cup grape tomatoes; strain and portion 1/4 cup chopped kalamata olives; peel and dice 1 cucumber; and seed and dice 1 red bell pepper, 1 small zucchini, and 1/2 red onion. Crumble 1/2 cup of feta cheese and set aside.

dressing ingredients in individual bowls.

Mince 3 Tbsp parsley; zest and juice 1 lemon; and gather 1 Tbsp sugar, 1 tsp salt, 1/2 tsp pepper, 1 Tbsp Dijon mustard, and 1 tsp garlic powder.

dressing for barley salad in a white bowl.

Whisk 2 Tbsp red wine vinegar, 3 Tbsp olive oil, parsley, lemon juice, lemon zest, sugar, salt, pepper, mustard, and garlic powder together.

pouring dressing. over barley salad in a white bowl.

Combine the cooked and cooled quick barley, all prepped vegetables, crumbled feta cheese, and dressing in a large mixing bowl.

tossed barley salad in a white bowl.

Toss everything to combine. Add salt and pepper if needed. Enjoy!

closeup of barley salad in a white bowl.

Enjoy this rich and filling barley salad with your next healthy meal!

More Salad Recipes

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Watermelon and Feta Salad

Watermelon and feta salad is sweet, juicy, salty, and tangy! This flavorful salad is always in my top 10 side dishes every summer!

The post Watermelon and Feta Salad appeared first on Budget Bytes.

I am passionate about salads in all forms, and this Watermelon and Feta Salad is no different! Fresh in-season watermelon is so sweet and juicy, and crumbled feta cheese is so wonderfully salty. I drizzled this summery, fruity salad with a tangy vinegar dressing to make the flavors really pop. This flavorful salad is always in my top 10 side dishes every summer!

overhead view of watermelon and feta salad in a white bowl.

I don’t know about you, but one thing that’s never left off my grocery list in the summertime is watermelon! We’re lucky here in Tennessee because you can find the sweetest and juiciest ones at our local farmers’ markets (or your neighbors!), but even if you buy them from the grocery store, they are affordable, especially when you consider how many servings you get out of just one melon! If you’re curious how to cut them without losing a finger, we’ve got you covered.

Ingredients

Here’s what you’ll need to make watermelon and feta salad:

  • White Vinegar: Has a mellow tangy flavor that enhances the flavor of the watermelon without overpowering it.
  • Olive Oil: Adds to mouthfeel, acts as an emulsifier for the dressing, and adds a peppery aroma.
  • Salt and Pepper: Enhance the natural flavors of the watermelon, cheese, and cucumber.
  • Homemade Balsamic Glaze: Enhances the tangy and sweet flavors of this dish.
  • Watermelon: This sweet and juicy fruit is so hydrating on a hot summer day.
  • Feta Cheese: Adds creaminess and saltiness to the salad.
  • Cucumber: Adds a crisp crunch and refreshing flavor.
  • Red Onion: Adds a little bit of bite to the salad to balance out the sweetness.
  • Fresh Herbs: Fresh mint and parsley enhance the refreshing flavors of this salad.

What Else Can I Add?

This watermelon and feta salad is so delicious as is, but it’s also great with these additions:

Storage Tips

Watermelon, as its name suggests, is full of water. I recommend enjoying this salad shortly after it’s made for the best flavor and texture. However, it will keep for up to 2 days in the refrigerator. You may need to drain off excess juice before serving, and I highly recommend giving the salad a good toss!

overhead view of 3 servings of watermelon and feta salad.
overhead view of watermelon and feta salad in a white bowl.
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Watermelon and Feta Salad

Watermelon and feta salad is sweet, juicy, salty, and tangy! This flavorful salad is always in my top 10 side dishes every summer!
Course Salad
Cuisine American
Total Cost ($8.04 recipe / $1.34 serving)
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 (1.5 cups per person)
Calories 205kcal
Author Jess – Budget Bytes

Ingredients

Dressing:

Salad:

  • 1/2 small watermelon, diced (about 4 cups) $1.98
  • 1/2 cup crumbled feta cheese $2.88
  • 1 cucumber, peeled and diced $0.64
  • 1/2 red onion, finely julienned $0.46
  • 2 Tbsp minced fresh mint $0.89
  • 2 Tbsp minced fresh parsley $0.16

Instructions

  • To make the dressing, combine white vinegar, olive oil, salt and pepper in a bowl. Whisk to emulsify.
  • Dice watermelon into 1/2-inch cubes.
  • Gather diced watermelon, crumbled feta cheese, diced cucumber, julienned onion, minced parsley and mint.
  • Pour dressing over watermelon salad components.
  • Gently toss the salad in a large mixing bowl until combined. Be careful to not mash up all of the watermelon cubes! I like to let my watermelon feta salad sit in the refrigerator, covered, for a bit (even up to an hour or so!) to let the flavors really meld.
  • Drizzle each portion with a generous swirl of Homemade Balsamic Glaze. Top with extra salt and pepper if needed and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1.5cups | Calories: 205kcal | Carbohydrates: 33g | Protein: 4g | Fat: 8g | Sodium: 343mg | Fiber: 2g
side view of servings of watermelon and feta salad in white bowls with balsamic glaze.

how to make Watermelon and Feta Salad – step by step photos

salad dressing ingredients in a white bowl.

To make the dressing, combine 1 Tbsp white vinegar, 2 Tbsp olive oil, 1/2 tsp salt and 1/2 tsp pepper in a bowl. Whisk to emulsify.

partially diced watermelon on a white cutting board.

Dice 1/2 of a small watermelon into 1/2-inch cubes.

mise en place for watermelon and feta salad on a wood cutting board.

Gather the diced watermelon, 1/2 cup crumbled feta cheese, 1 diced cucumber, 1/2 of a julienned red onion, and 2 Tbsp each minced parsley and mint.

pouring dressing over watermelon and feta salad in a white bowl.

Pour the dressing over watermelon salad components.

tossed watermelon and feta salad in a white bowl.

Gently toss the salad in a large mixing bowl until combined. Be careful to not mash up all of the watermelon cubes! I like to let my watermelon feta salad sit in the refrigerator, covered, for a bit (even up to an hour or so!) to let the flavors really meld. Drizzle each portion with 1/2 Tbsp Homemade Balsamic Glaze. Top with extra salt and pepper if needed and enjoy!

overhead view of 3 servings of watermelon and feta salad drizzled with balsamic glaze.

This refreshing watermelon and feta salad is about to become your favorite summer side!

More Easy Salad Recipes

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Watermelon Gazpacho

This vibrant, savory-sweet Watermelon Gazpacho is a celebration of the summer season. Chilled soup? Yes, please!

The post Watermelon Gazpacho appeared first on Budget Bytes.

Chilled soup?! No way! To this reaction, I say, “Yes way!” If you haven’t tried gazpacho yet, this vibrant, savory-sweet Watermelon Gazpacho is a great place to start. I love the more common tomato gazpacho, but this watermelon gazpacho is super special and celebratory of my favorite season… Summer.

overhead view of watermelon gazpacho in a white bowl with minced fresh herbs.

What Is Gazpacho?

Gazpacho is a chilled soup made from raw blended vegetables (and sometimes fruits, too!). It is widely enjoyed across Spain and Portugal during the hot summer months since it is so cool and refreshing. It was created for everyday workin’ folks to get the most nutrition with the least amount of ingredients possible. So, as far as budget-friendly, healthy, nutrient-packed recipes go, gazpacho is certainly one you’ll want to try!

I added watermelon to mine for a bit of a twist! Watermelon is 92% water, so it makes a great lightly flavored broth that’s so sweet and refreshing.

Ingredients

Here’s what you’ll need to make watermelon gazpacho:

  • Sherry Vinegar: Adds tanginess to the soup. Rice wine vinegar, apple cider vinegar, or white wine vinegar make great substitutions. Use whichever you have on hand!
  • Olive Oil: Helps to emulsify the soup and gives it a better mouthfeel.
  • Salt and Pepper: Enhance the natural flavor of the soup.
  • Watermelon: Forms the bulk of the soup and adds sweetness.
  • Cucumber: Adds a refreshing and delicate flavor.
  • Red Bell Pepper: Adds savory flavor notes to the soup and deepens the color.
  • Roma Tomatoes: Add a juicy and tangy flavor with subtle acidity.
  • Red Onion: Adds a bit of bite to the soup.
  • Jalapeño: Makes this soup just a little spicy!
  • Fresh Herbs: Basil and parsley add a fresh herbal flavor to the soup. Mint also works.

What Else Can I Add?

This fresh and fruity watermelon gazpacho lends itself so well to extra fruits and veggies on fridge cleanout day. Other melons, like cantaloupe or honeydew, can add more bulk and sweetness. Some strawberries add a touch of sweet and sour flavor. For veggies, beets, zucchini, or summer squash are all great choices.

Storage Instructions

Store leftover watermelon gazpacho in an airtight container in the refrigerator for up to 3 days. Enjoy chilled for the best flavor.

a bowl of chunky watermelon gazpacho.
overhead view of watermelon gazpacho in a white bowl with minced fresh herbs.
Print

Watermelon Gazpacho

This vibrant, savory-sweet Watermelon Gazpacho is a celebration of the summer season. Chilled soup? Yes, please!
Course Soup
Cuisine Spanish
Total Cost $8.10 recipe / $1.35 serving
Prep Time 25 minutes
Cook Time 0 minutes
Total Time 25 minutes
Servings 6 bowls (1.5 cups each)
Calories 195kcal
Author Jess – Budget Bytes

Equipment

Ingredients

  • 3 Tbsp sherry vinegar* $0.69
  • 3 Tbsp olive oil $0.57
  • 1/2 tsp salt $0.01
  • 1/2 tsp freshly cracked black pepper $0.03
  • 1/2 watermelon, divided (approx. 9 cups)** $2.34
  • 1 cucumber, seeded and diced, divided $0.64
  • 1 red bell pepper, seeded and chopped, divided $1.48
  • 3 roma tomatoes, seeded and diced, divided $0.63
  • 1/4 red onion, diced $0.30
  • 1 jalapeño, seeded and diced small $0.40
  • 1 Tbsp basil, minced $0.89
  • 1 Tbsp parsley, minced $0.12

Instructions

  • Whisk together sherry vinegar, olive oil, salt, pepper.
  • Add 4.5 cups of watermelon, half a peeled and diced cucumber, half of a seeded bell pepper, 2 roma tomatoes, and red onion to blender.
  • Blend until smooth while simultaneously streaming in the vinegar mixture.
  • Pour gazpacho broth into large container and stir in 4.5 cups of diced watermelon, diced cucumber, diced bell pepper, 1 seeded and diced roma tomato, seeded and small-diced jalapeno and fresh herbs.
  • Top with an extra drizzle of olive oil and a crank of salt and pepper if you’ve got it! Enjoy cold.

See how we calculate recipe costs here.

Notes

*Rice wine vinegar, white vinegar, and apple cider vinegar make good substitutions, if needed.
**¼ can be cut into messy larger chunks, it will go in the blender to make broth. The other ¼ should be diced into bite-sized pieces to stir in after blending is done. It adds lovely texture!

Nutrition

Serving: 1.5cups | Calories: 195kcal | Carbohydrates: 32g | Protein: 3g | Fat: 8g | Sodium: 202mg | Fiber: 3g
overhead view of a bowl of chunky watermelon gazpacho.

how to make Watermelon Gazpacho – step by step photos

oil, salt, pepper, and vinegar in a white bowl.

Whisk together 3 Tbsp sherry vinegar, 3 Tbsp olive oil, 1/2 tsp salt, and 1/2 tsp pepper.

ingredients for watermelon gazpacho in blender

Add 4.5 cups of watermelon, half of a peeled and diced cucumber, half of a seeded bell pepper, 2 roma tomatoes, and 1/4 of a diced red onion to blender.

blended watermelon gazpacho in a blender.

Blend until smooth while simultaneously streaming in the vinegar mixture.

a bowl of watermelon gazpacho topped with diced fruits and vegetables.

Pour gazpacho broth into a large container and stir in 4.5 cups of diced watermelon, the remaining half of a peeled and diced cucumber, half of a seeded and diced bell pepper, 1 seeded and diced roma tomato, 1 seeded and brunoised jalapeno, 1 Tbsp minced fresh basil, and 1 Tbsp minced fresh parsley. Top with an extra drizzle of olive oil and a crank of salt and pepper if you’ve got it! Enjoy cold.

a spoon scooping a bite of chunky watermelon gazpacho from a white bowl.

This refreshing watermelon gazpacho is sure to cool you off this summer!

More Easy Soup Recipes

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Quick and Easy Gazpacho Recipe

It’s summertime, which means it’s time for fresh and delicious gazpacho! This quick and easy gazpacho recipe is as refreshing as a summer breeze. When it’s hot outside and you want something light, flavorful, and incredibly easy to make, this chilled tomato-based soup is perfect. I have been waiting since LAST summer to make this recipe again. Gazpacho is one…

The post Quick and Easy Gazpacho Recipe appeared first on Weelicious.

It’s summertime, which means it’s time for fresh and delicious gazpacho! This quick and easy gazpacho recipe is as refreshing as a summer breeze. When it’s hot outside and you want something light, flavorful, and incredibly easy to make, this chilled tomato-based soup is perfect.

Easy tomato gazpacho in bowl.

Table of Contents

I have been waiting since LAST summer to make this recipe again. Gazpacho is one of my husband’s favorite foods. He begs me to make it even in the depth of winter, but the thought of making it when tomatoes are not in season goes against everything I stand for! If you’re like me, you try to avoid turning on the oven during the hot summer months. Instead, I’ve been making fresh salads, chilled avocado soup, summer fruit gazpacho and other summer recipes like strawberry popsicles. Gazpacho is the quintessential summer recipe — totally cool, light and refreshing.

Why I Love This Recipe

  • Vibrant flavors: Each spoonful of this gazpacho soup recipe is a burst of freshness, combining the natural sweetness and tang of tomatoes, cucumbers, and bell peppers.
  • Nutritional: Packed with fresh vegetables, this no-cook chilled soup is rich in vitamins and antioxidants, making it a healthy choice for a warm summer day.
  • Simplicity: With minimal preparation and no cooking required, gazpacho is incredibly quick and easy to make. You should try my Summer Fruit Gazpacho recipe while you’re at it too! 
  • Cool for summer: Perfect for hot days, gazpacho is served chilled to provide a refreshing break from the summer heat.

The Ingredients

Gazpacho ingredients.

The best gazpacho recipe is only as good as the ingredients in it. Choose the freshest, most beautiful ingredients you can find to ensure a vibrant and delicious soup!

  • Fresh Tomatoes: The star of the show! Any type of tomato will work, just choose the best ones you can find either at the farmers market or grocery store.
  • Cucumbers: This ingredient adds a refreshing and crisp flavor.
  • Red onion: A little red onion adds a bit of bite, perfect for balancing the sweetness of the tomatoes.
  • Red bell pepper: Adds sweetness, vibrant color, and a dose of vitamin C.
  • Garlic: Infuses the soup with a subtle, savory depth.
  • Extra virgin olive oil: Olive oil makes the soup rich and creamy.
  • Sherry vinegar: Adds a delicious tang!
  • Balsamic vinegar: More tang! Add as little or as much as you want according to your taste.  
  • Salt and Pepper (or chili flakes): These make all the flavors pop!

*For a complete list of ingredients and instructions, see the recipe card below.*

How to Make Quick and Easy Gazpacho

Chopped gazpacho ingredients on cutting board.

Step 1: Start by chopping your ripe tomatoes, cucumbers, red onion, and red bell pepper into manageable pieces.

Gazpacho ingredients in blender.

Step 2: Place all the ingredients in a food processor or blender and puree until smooth. Strain if desired.

Quick and Easy Gazpacho topped with fresh basil.

Step 3: Taste and adjust seasoning if necessary. Chill in the refrigerator for an hour. When ready to enjoy, serve chilled.

Tips for the Best Gazpacho

  • Use the Ripest Tomatoes: The quality of your tomatoes will greatly impact the flavor of your gazpacho. Choose ripe, juicy tomatoes for the best results. There’s a reason I wait until the summer to make this recipe!
  • Adjust to Your Taste: Feel free to tweak the ingredients. Like it tangier? Add more vinegar. Prefer it spicier? Increase the chili flakes. You could also add a couple stalks of celery!
  • Serve with Garnishes: Top your gazpacho with fresh herbs, a drizzle of olive oil, pepitas or croutons for added texture and flavor.
  • Strain if Desired: If you prefer a smoother texture, you can strain the mixture through a fine sieve to remove any remaining solids.
  • Let it Chill: Let the gazpacho chill in the fridge for at least an hour. This allows the flavors to meld beautifully. Serve it cold, straight from the fridge, for the best experience!

FAQs

How long will gazpacho last in the fridge?

Gazpacho will last in the fridge for 3-4 days. Make sure to store it in an airtight container to maintain its freshness and prevent it from absorbing any odors from other foods.

Can you freeze gazpacho?

Yes, you can freeze gazpacho! Portion it into airtight containers or freezer bags, and label with the date. It’ll keep for 2-3 months. When you’re ready to enjoy, thaw it in the fridge overnight or in a bowl of cold water, changing the water every 30 minutes. Give it a quick stir or blend to refresh its smooth texture, and it’s ready to serve!

Quick and easy gazpacho being spooned out of a bowl.

More Summer Tomato Recipes

With so many vegetables in this beautiful chilled summer soup, it’s like eating a big ol’ bowl of health. Plus, it’s a fantastic way to use up those ripe tomatoes and cucumbers from your garden. Let me know what you think of this recipe by leaving a comment and rating below!

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Easy tomato gazpacho in bowl.
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Quick and Easy Gazpacho

This quick and easy gazpacho recipe is as refreshing as a summer breeze. When it's hot outside and you want something light, flavorful, and incredibly easy to make, this chilled tomato-based soup is perfect.
Course Dinner, Lunch
Cuisine American
Prep Time 5 minutes
Chill 1 hour
Total Time 1 hour 5 minutes
Servings 4
Calories 157kcal
Author Catherine McCord

Equipment

Ingredients

Instructions

  • Place all the ingredients in a food processor or blender and puree until smooth. Strain if desired.
  • Taste and adjust seasoning if necessary. Let the gazpacho chill in the fridge for at least an hour. 
  • Serve chilled.

Video

Notes

  • Use the Ripest Tomatoes: The quality of your tomatoes will greatly impact the flavor of your gazpacho. Choose ripe, juicy tomatoes for the best results. There’s a reason I wait until the summer to make this recipe!
  • Adjust to Your Taste: Feel free to tweak the ingredients. Like it tangier? Add more vinegar. Prefer it spicier? Increase the chili flakes. You could also add a couple stalks of celery!
  • Serve with Garnishes: Top your gazpacho with fresh herbs, a drizzle of olive oil, or croutons for added texture and flavor.
  • Strain if Desired: If you prefer a smoother texture, you can strain the mixture through a fine sieve to remove any remaining solids.
  • Let it Chill: Let the gazpacho chill in the fridge for at least an hour. This allows the flavors to meld beautifully. Serve it cold, straight from the fridge, for the best experience!

Nutrition

Calories: 157kcal | Carbohydrates: 13g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 306mg | Potassium: 725mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2.878IU | Vitamin C: 72mg | Calcium: 40mg | Iron: 1mg

The post Quick and Easy Gazpacho Recipe appeared first on Weelicious.

Easy Shrimp Ceviche

Shrimp ceviche is a vibrant dish with tender shrimp marinated in citrus juices, combined with crisp vegetables and fresh herbs. Serve with tortilla chips, tostadas, or lettuce cups for scooping!

Shrimp ceviche is a vibrant dish with tender shrimp marinated in citrus juices, combined with crisp vegetables and fresh herbs. Serve with tortilla chips, tostadas, or lettuce cups for scooping!

Homemade Hamburgers

Juicy homemade hamburgers are always a crowd pleaser. A simple recipe with a flavorful seasoning mix makes the best burgers every time!

The post Homemade Hamburgers appeared first on Budget Bytes.

We have now entered grilling season and whether you’re firing up the outdoor grill or using an indoor grill like we did, there is one food that’s always a crowd pleaser and that’s grilled homemade hamburgers! Juicy burgers made with a simple seasoning mix, topped with cheese and crisp veggies are always my go-to at BBQs and cookouts! We recently got a new indoor grill at the Budget Bytes test kitchen and this simple and easy hamburger recipe was the first thing on our menu. So gather your friends and break out the ice cold drinks and let’s grill some burgers!

Front close up view of a homemade hamburger dressed with toppings.

What You Need for Homemade Burgers

A great hamburger recipe only needs a few simple ingredients. Here’s what you’ll need:

  • Ground Beef – You’ll want to choose beef that has a decent amount of fat in it to keep the burgers juicy. I like to use an 80/20 ground beef chuck which is 80% meat and 20% fat. Avoid using super lean ground beef.
  • Seasoning – We used our Homemade Burger Seasoning to season these burgers. Our simple burger seasoning mix includes paprika (smoked and sweet), onion powder, garlic powder, freshly cracked pepper, salt, and just a tiny pinch of cayenne. You can also try our Homemade Cajun Seasoning or a seasoning salt blend, like Lawry’s.
  • Buns – Of course you’ll need a good burger bun to go with these juicy burgers. Potato buns, brioche buns, sesame buns, or classic white buns are all great choices.
  • Comeback Sauce – Adding a sauce is totally optional, but I couldn’t resist adding a thin layer of our popular comeback sauce!

Topping Suggestions

You can always choose your favorite toppings and customize your hamburgers however you like. I love cheeseburgers so I added a slice of cheddar cheese, but of course American cheese is a classic! I also added lettuce, tomato, thinly sliced red onion and pickles. Here are some more great options:

Tips For Making The Best Hamburgers!

  1. When making hamburgers you want to avoid overworking the meat, which can make your burger dense and tough. So gently shape your burgers then season them with your favorite burger seasoning.
  2. Make sure to season your burgers right before you’re ready to cook them. Salt changes the proteins in ground beef very quickly and can make the hamburgers tough, dry, and rubbery. So wait until right before you’re ready to put the burgers on the grill before adding your seasoning mix.
  3. To ensure your burgers are cooked evenly, use a meat thermometer to check for doneness. The internal temperature of a cooked burger should be 160°F.

What To Serve With Homemade Hamburgers

Enjoy these burgers with your favorite potato chips or our Air Fryer French Fries. They also taste great with Oven Baked Steak Fries or a simple Pasta Salad on the side!

Overhead view of homemade hamburgers on a plate with toppings and chips on the side.
Front close up view of a homemade hamburger dressed with toppings.
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Homemade Hamburgers

Juicy homemade hamburgers are always a crowd pleaser. A simple recipe with a flavorful seasoning mix makes the best burgers every time!
Course Dinner, Lunch
Cuisine American
Total Cost $14.32 recipe / $3.58 serving
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 4 burgers
Calories 539kcal
Author Marsha – Budget Bytes

Equipment

Ingredients

Optional Toppings

  • 4 slices cheddar cheese $1.24
  • 4 leaves iceberg lettuce $0.37
  • 1 tomato, sliced into thin rounds $1.15
  • 1/4 red onion, sliced into thin rounds $0.39
  • 12 dill pickle slices $0.93
  • 1/4 cup Comeback Sauce (1 Tbsp per burger or more) $1.12

Instructions

  • Preheat the indoor grill to 325°F*. Spread the softened butter on the cut side of your burger buns. Place the cut sides down on the grill to toast the buns for a few minutes until lightly golden brown. Set the buns to the side.
  • Mix together the spices for the homemade burger seasoning and set aside.
  • Next divide the ground beef into four equal portions. Gently shape the beef into round burger patties about ½ – 1-inch thick, being careful not to overwork the meat.
  • Generously season the burgers with ¼ to ½ tsp of burger seasoning on each side of the burger patty.
  • Add the burgers to the grill (This is the new indoor grill we found that is both easy and budget friendly), lower the lid, and cook for 7-8 minutes per side or until the internal temperature reaches 160°F. Add the cheddar cheese slices to the burgers during the last 1-2 minutes of the cook time. Remove the burgers from the grill, assemble with your favorite toppings, and enjoy!

See how we calculate recipe costs here.

Notes

*Heat your indoor grill to 325°F or according to the manufacturer instructions. If using an outdoor grill, heat the grill to medium heat.
**Nutrition calculation does not include burger seasoning or comeback sauce.

Nutrition

Serving: 1burger | Calories: 539kcal | Carbohydrates: 24g | Protein: 28g | Fat: 36g | Sodium: 617mg | Fiber: 2g

How to Make HOMEMADE HAMBURGERS – Step by Step Photos

Toasting hamburger buns on a grill.

Preheat the indoor grill to 325°F*. Divide and spread 2 Tbsp of softened butter on the cut side of 4 burger buns. Place the cut sides down on the grill to toast the buns for a few minutes until lightly golden brown. Set the buns to the side.

Hamburger seasoning in a small bowl.

Mix together the spices for the homemade burger seasoning (1 tsp sweet paprika, 1/2 tsp smoked paprika, 1/2 onion powder, 1/2 tsp garlic powder, 1/4 tsp freshly cracked black pepper, 1/8 tsp cayenne pepper, 1/2 tsp salt) and set aside.

Four ground beef hamburger patties with hamburger seasoning on top.

Next divide 1 lb. ground beef into four equal portions. Gently shape the beef into round burger patties about ½ – 1-inch thick, being careful not to overwork the meat. Generously season the burgers with ¼ to ½ tsp of burger seasoning on each side of the burger patty.

Hamburger patties on a grill.

Add the burgers to the grill. (We chose this indoor grill because it is available many places, budget friendly, and easy to use.)

Hamburgers flipped on a grill.

Lower the lid, and cook for 7-8 minutes per side or until the internal temperature reaches 160°F.

Hamburger patties with cheese on top on the grill.

Add 4 cheddar cheese slices to the burgers during the last 1-2 minutes of the cook time.

Hamburgers with melted cheese on top on the grill.

Allow the cheese to melt then remove the burgers from the grill.

Overhead view of homemade hamburgers on a serving platter with toppings on the side.

Assemble with your favorite toppings and enjoy!

Front close up view of a homemade hamburger dressed with toppings.

More Easy Burger Recipes

The post Homemade Hamburgers appeared first on Budget Bytes.

White Bean Cucumber Salad

My classic cucumber salad is one of my favorite simple summer salads, but when I am wanting a cucumber salad that is a little more satisfying I love making this White Bean Cucumber Salad. The salad only takes about 10 minutes to make. Combine white bea…

My classic cucumber salad is one of my favorite simple summer salads, but when I am wanting a cucumber salad that is a little more satisfying I love making this White Bean Cucumber Salad. The salad only takes about 10 minutes to make. Combine white beans, cucumbers, radishes, red onion, and fresh dill in large…

Orzo Pasta Salad

This light & fresh Orzo Pasta Salad is full of colorful veggies and a delicious homemade dressing. Perfect for BBQs or meal prep it for the week!

The post Orzo Pasta Salad appeared first on Budget Bytes.

Every now and then I come across a recipe at a restaurant that I absolutely love, then I spend the next few moments trying to guess what’s in it so I can recreate it at home…for a lot less! Well today, I’m sharing one of those recipes! This Orzo Pasta Salad is inspired by a dish at one of my favorite restaurants, J. Alexander’s, and it’s now going into my pasta salads rotation!🙌 It includes fresh veggies like bell peppers, tomatoes and onion, along with tart & slightly sweet dried cranberries, and the best homemade vinaigrette dressing to bring it all together. This pasta salad recipe will definitely become a new favorite!

Overhead view of Orzo Pasta Salad in a white serving bowl with wood serving spoons on the side.

Ingredients For Orzo Pasta Salad

The restaurant version of this recipe includes wild rice, but I decided to leave the rice out because for one…wild rice can be expensive, and two…wild rice takes quite a bit of time to cook. But I absolutely love this version instead! So here’s everything you need to make this simple orzo pasta salad recipe:

  • Orzo: Orzo is a small shaped pasta that looks similar to rice. It cooks quickly and is popular in soups and salads just like this one. If you don’t have access to orzo pasta, you can certainly substitute it for a different small-shaped pasta instead.
  • Vegetables: A combination of veggies like bell peppers, roma tomatoes, red onion and sweet corn, adds lots of color, flavor, and texture. I made sure to dice the vegetables small so they match the proportion size of the rest of the ingredients.
  • Dried Cranberries: One of the things I love most about this pasta salad is the addition of the dried cranberries. It adds a tart & slightly sweet flavor and compliments the sweet corn and dressing perfectly!
  • Vinaigrette Dressing: To keep things light and fresh, I opted for a homemade vinaigrette dressing made with simple pantry ingredients and sweetened with a bit of honey. It’s so good!!

Variations & Recipe Tips!

  1. Switch it up! If you’re looking to change up the flavor profile, then try adding some Kalamata olives, crumbled feta cheese, and greek salad dressing, for a Mediterranean-inspired orzo pasta salad!
  2. Wanna make it more filling? Add some grilled chicken, grilled shrimp, or a can of chickpeas (drained & rinsed). 
  3. Cool down the pasta. Don’t forget to give the cooked pasta and corn a quick rinse under cool water to stop the cooking process and cool off the pasta before adding the veggies, herbs and cheese.

Serving Suggestions

This light and summery orzo pasta salad is perfect for BBQs and cookouts! Add it to your summer menu and enjoy it with some turkey burgers or grilled salmon. It’s also great with leaner proteins like Baked Cod, Pan-Seared Chicken Breasts, or even some Garlic Butter Shrimp on the side.

Side view of orzo pasta salad in a white serving bowl.
Overhead view of Orzo Pasta Salad in a white serving bowl with wood serving spoons on the side.
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Orzo Pasta Salad

This light & fresh Orzo Pasta Salad is full of colorful veggies and a delicious homemade dressing. Perfect for BBQs or meal prep it for the week!
Course Lunch, Salad, Side Dish
Cuisine American
Total Cost $9.99 recipe / $1.24 serving
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8 (1 cup each)
Calories 265kcal
Author Marsha – Budget Bytes

Ingredients

Vinaigrette Dressing

  • 1/3 cup olive oil $0.96
  • 3 Tbsp white wine vinegar $0.39
  • 1/2 Tbsp Dijon mustard $0.04
  • 1 clove garlic, minced $0.08
  • 1/2 tsp dried basil $0.05
  • 1/4 tsp salt $0.02
  • 1 Tbsp honey $0.18

Pasta Salad

  • 1 1/2 cups uncooked orzo pasta $1.49
  • 1 cup frozen corn $0.41
  • 1 red bell pepper $1.59
  • 1 yellow bell pepper $1.59
  • 2 roma tomatoes $0.78
  • 1/2 red onion $0.40
  • 3/4 cup dried cranberries $1.70
  • 1/4 cup fresh chopped parsley $0.29
  • 1/4 tsp salt $0.02

Instructions

  • Start by making the vinaigrette dressing. In a medium bowl whisk together the olive oil, white wine vinegar, Dijon mustard, minced garlic, basil, salt and honey until smooth. Set the vinaigrette aside.
  • Cook the orzo pasta according to the package directions. Add the frozen corn to the boiling water during the last 3 minutes of the pasta cook time.  Drain the pasta and corn in a colander and rinse briefly with cool water to cool off the pasta.
  • While the pasta is cooking, prepare the veggies. Dice the bell peppers and tomatoes, finely dice the red onion, measure out the dried cranberries, and chop the parsley.
  • Transfer the pasta and corn to a large bowl. Add the chopped vegetables, chopped parsley and dried cranberries.
  • Give the vinaigrette dressing another stir. Pour the dressing over the pasta salad and season with 1/4 tsp salt. Toss the salad ingredients together until everything is evenly coated in the dressing. Serve immediately or refrigerate until ready to enjoy.

See how we calculate recipe costs here.

Notes

*Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving: 1cup | Calories: 265kcal | Carbohydrates: 41g | Protein: 5g | Fat: 10g | Sodium: 163mg | Fiber: 3g
Overhead view of two white bowls of orzo pasta salad.

How to Make Orzo Pasta Salad – Step by Step Photos

Vinaigrette dressing for orzo pasta salad.

Start by making the vinaigrette dressing. In a medium bowl whisk together 1/3 cup olive oil, 3 Tbsp white wine vinegar, 1/2 Tbsp Dijon mustard, 1 minced garlic clove, 1/2 tsp basil, 1/4 tsp salt and 1 Tbsp honey until smooth. Set the vinaigrette aside.

Cooked orzo and corn drained in a colander.

Cook 1 1/2 cups of orzo pasta according to the package directions. Add 1 cup frozen corn to the boiling water during the last 3 minutes of the pasta cook time.  Drain the pasta and corn in a colander and rinse briefly with cool water to cool off the pasta.

Chopped vegetables on a cutting board.

While the pasta is cooking, prepare the veggies. Dice 1 red bell pepper, 1 yellow bell pepper, 2 roma tomatoes, finely dice 1/2 red onion, measure out 3/4 cups dried cranberries, and chop 1/4 cup fresh parsley. (Frozen corn is pictured on the cutting board, but is added in the previous step with the boiling pasta).

Cooked orzo, corn, and chopped vegetables in a large bowl with vinaigrette dressing being poured on top.

Transfer the cooked pasta and corn to a large bowl. Add the chopped vegetables, chopped parsley and dried cranberries. Give the vinaigrette dressing another stir. Pour the dressing over the pasta salad.

Orzo pasta salad ingredients mixed together in a large bowl.

Toss the salad ingredients together until everything is evenly coated in the dressing. Serve immediately or refrigerate until ready to enjoy!

Overhead view of orzo pasta salad in a large white serving bowl with wooden serving spoons on the side.

Enjoy this light, fresh and summery orzo pasta salad at your next BBQ, cookout or family gathering! Store any leftovers in an airtight container in the refrigerator for up to 3 days.

More Pasta Salad Recipes

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Pasta Salad

This easy Pasta Salad is full of fresh flavors and tossed in a zesty Italian dressing. It will be the star at your next BBQ or summer cookout!

The post Pasta Salad appeared first on Budget Bytes.

Friends, this is the pasta salad recipe that I grew up on! A simple mix of cucumbers, tomatoes, bell peppers, and pasta, all tossed together in a zesty and tangy Italian dressing. It’s a classic! And it was always everyone’s favorite side dish at summer BBQs and cookouts! It’s fresh, vibrant, and it definitely feeds a crowd. There are also lots of ways you can customize this easy pasta salad to fit within your budget and make it your own. I’m sharing a basic version in today’s post, but I’ll also share lots of fun ways to switch things up!

Overhead view of pasta salad in a large white serving bowl with wood serving utensils on the side.

Ingredients You’ll Need

Here’s everything you need to make this traditional pasta salad recipe:

  • Pasta: I opted for rotini pasta because it’s easy to grab with a fork and it’s little crevices are perfect for holding the salad dressing. With that being said, my mom always made this recipe with spaghetti pasta…and it was always a hit! So use your favorite pasta or whatever you have on hand. Bowtie pasta also works well!
  • Vegetables: A variety of fresh vegetables like bell peppers, cucumber, onion and tomatoes adds lots of color, flavor, and texture! I chose red and orange bell peppers for lots of color, but feel free to use whichever color you prefer.
  • Salad Dressing: Tangy Italian dressing is a classic with this recipe and brings the entire salad together. I’ll list a couple more options below.
  • Cheese: Just a little bit of feta cheese adds a nice creamy-salty flavor to the salad.
  • Fresh Herbs: Fresh chopped parsley tops off this veggie-packed pasta salad!

Pasta Salad Dressing

Since I usually make this recipe for potlucks & BBQs, along with a few other dishes, I find it a lot easier to buy bottled Italian dressing simply for convenience. But if you have a well stocked pantry, you can totally make your own vinaigrette dressing to add to this pasta salad. You can also try our homemade Italian dressing, a greek vinaigrette, or a balsamic vinaigrette dressing.

What Else Can I Add?

Salad Seasoning: McCormick salad seasoning is another popular ingredient in pasta salads and something that I often use when making this recipe. I was tempted to add it this time until I saw the current price at my local store. It’s definitely a splurge! I also find myself not using the entire bottle before it expires. But I’m happy to report this version tastes just as good without the added seasoning mix. But if you do have the extra coins, add 2 Tbsp of salad seasoning to your pasta salad for even more flavor!!

Other Ingredients: What I love most about pasta salads is that they’re super easy to customize. Try swapping out some of the veggies or adding any of these options: 

  • Broccoli florets, roughly chopped
  • Kalamata olives
  • Roasted red peppers
  • Zucchini
  • Salami
  • Mozzarella cubes or pearls
  • Parmesan cheese

Storing Leftovers

This pasta salad recipe stores very well in the refrigerator. It often tastes better the next day after the salad has had plenty of time to marinate in the dressing. You can store any leftovers in an airtight container in the refrigerator for up to 4 days.

Side view of pasta salad in a white serving bowl.
Overhead view of pasta salad in a large white serving bowl with wood serving utensils on the side.
Print

Pasta Salad

This easy Pasta Salad is full of fresh flavors and tossed in a zesty Italian dressing. It will be the star at your next BBQ or summer cookout!
Course Lunch, Side Dish
Cuisine American
Total Cost $13.44 recipe / $1.34 serving
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 10 (1.5 cups each)
Calories 307kcal
Author Marsha – Budget Bytes

Ingredients

  • 1 lb. rotini pasta $1.25
  • 1 english cucumber $1.49
  • 1 red bell pepper $1.59
  • 1 orange bell pepper $1.59
  • 10 oz. grape tomatoes $2.49
  • 1/2 red onion $0.37
  • 2 Tbsp fresh chopped parsley $0.29
  • 1/4 cup crumbled feta cheese $1.83
  • 16 oz. bottled zesty Italian dressing $2.50
  • 1/4 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02

Instructions

  • Cook the pasta according to the package instructions. Drain the pasta in a colander and rinse briefly with cool water to cool off the pasta. Drain well.
  • While the pasta is cooking, prepare the veggies. Slice the cucumber into half moons, chop the bell peppers, slice the tomatoes in half, thinly slice the red onion, and chop the parsley. Set the vegetables and chopped parsley aside.
  • Once the pasta has drained, transfer it to a large bowl. Add the chopped vegetables, chopped parsley and feta cheese.
  • Pour the dressing over the pasta salad. Toss the salad ingredients together until everything is evenly coated in the dressing. Add salt and pepper to taste, I added about ¼ tsp of salt and ¼ tsp ground black pepper. Serve immediately or refrigerate until ready to eat.*

See how we calculate recipe costs here.

Notes

*I prefer to let the pasta salad refrigerate overnight or at least 4 hours prior to serving so all the flavors can marry together. If you are making this ahead of time, wait to add the feta cheese until right before serving.
**I portioned this into generous servings, but this recipe can definitely feed a lot more people if you’re serving this with other side dishes.

Nutrition

Serving: 1.5cups | Calories: 307kcal | Carbohydrates: 44g | Protein: 7g | Fat: 11g | Sodium: 558mg | Fiber: 3g
Overhead view of a serving of pasta salad on a plate with a fork on the side.

How to Make Pasta Salad – Step by Step Photos

Cooked and drained rotini pasta in a colander.

Cook 1 lb. of rotini pasta according to the package instructions. Drain the pasta in a colander and rinse briefly with cool water to cool off the pasta. Drain well.

Chopped pasta salad vegetable ingredients on a cutting board.

While the pasta is cooking, prepare the veggies. Slice 1 cucumber into half moons, chop 1 red bell pepper and 1 orange bell pepper, slice 10 oz. of grape tomatoes in half, thinly slice 1/2 red onion, and chop 2 Tbsp of fresh parsley. Set the vegetables and herbs aside.

Pasta salad ingredients added to a large white serving bowl.

Once the pasta has drained, transfer it to a large bowl. Add the chopped vegetables, chopped parsley and 1/4 cup crumbled feta cheese.

Italian dressing being poured over pasta salad.

Pour 16 oz. of zesty Italian dressing over the pasta salad. Sometimes I like to reserve 1/4 cup of the dressing to add right before I serve it.

Pasta salad being tossed and mixed together with serving utensils.

Toss the salad ingredients together until everything is evenly coated in the dressing. Add salt and pepper to taste, I added about ¼ tsp of salt and ¼ tsp ground black pepper. Serve immediately or refrigerate until ready to eat. I prefer to let it refrigerate overnight or at least 4 hours prior to serving so all the flavors can marry together. If you are making this ahead of time, wait to add the feta cheese until right before serving.

Overhead view of pasta salad in a large white serving bowl with wood serving utensils on the side.

Enjoy this tasty pasta salad recipe at your next summer BBQ, potluck, or family gathering!

Close up view of pasta salad in a white serving bowl.

More Pasta Salad Recipes

The post Pasta Salad appeared first on Budget Bytes.