Stir-Fried Pea Shoots

Wondering what to do with young pea shoots? These stir-fried pea shoots are incredibly easy to make and full of flavor; a tasty spring side dish that comes together in 15 minutes! Vegan.

Wondering what to do with young pea shoots? These stir fried pea shoots are incredibly easy to make and full of flavor; a tasty spring side dish that comes together in 15 minutes!
Wondering what to do with young pea shoots? These stir-fried pea shoots are incredibly easy to make and full of flavor; a tasty spring side dish that comes together in 15 minutes! Vegan.

Grilled Tofu

A delicious plant-based option for the grill! Grilled Tofu is fast, easy and perfect for grilling on the barbecue. This recipe uses a dry rub, making it very adaptable to different spice mixes and fun flavor profiles.

A delicious plant-based option for the grill! Grilled Tofu is fast, easy and perfect for grilling on the barbecue. This recipe uses a dry rub, making it very adaptable to different spice mixes and fun flavor profiles.
A delicious plant-based option for the grill! Grilled Tofu is fast, easy and perfect for grilling on the barbecue. This recipe uses a dry rub, making it very adaptable to different spice mixes and fun flavor profiles.

Pasta Primavera

Pasta Primavera is the perfect Spring dish packed with fresh seasonal vegetables tossed with pasta in a light lemon and butter sauce.

The post Pasta Primavera appeared first on Budget Bytes.

For me nothing says Spring quite like a big serving of Pasta Primavera! This dish is full of fresh seasonal vegetables tossed with pasta in a light lemon and butter sauce. Now I know I’m not the only one who struggles getting their daily veggies, which is why I love this recipe. It incorporates lots of colorful vegetables, is simple to toss together and the leftovers are just as good the next day!

Overhead shot of a bowl full of pasta primavera.

Pasta Primavera

Although the name Primavera stands for “Spring” in Italian, Pasta Primavera is actually a popular American dish that was first introduced in the 1970s. It includes lots of fresh Spring and Summer vegetables that are sauteed and tossed with pasta in a light cream sauce. In this recipe we opted for a fresh lemon and butter sauce.

Ingredients for Pasta Primavera

Pasta Primavera is such a simple and fresh recipe, you’ll only need a few ingredients to make this impressive dish. Here are the ingredients you’ll need to make Pasta Primavera:

  • Pasta Choose your favorite medium-sized pasta like penne, rotini or bow-tie pasta.
  • Lots of Veggies – The variety of fresh vegetables is what gives this pasta recipe lots of color, flavor and texture. Here we use a combination of Zucchini, Yellow Squash, Carrots, Grape Tomatoes, Red Onion and Peas.
  • Fresh Lemon Juice – The fresh lemon juice helps bring out the flavor of the vegetables.
  • Extra Virgin Olive Oil & Butter – Olive oil to saute the vegetables and a little bit of butter to help make the light sauce.
  • Salt, Pepper & Dried Oregano – A simple seasoning combination.
  • Parmesan Cheese – A little bit of fresh parmesan cheese added at the end helps finish the sauce.

Can I Use Different Vegetables?

Absolutely! Pasta Primavera is extremely versatile. You could mix and match with other vegetables like broccoli, mushrooms, asparagus, green beans or any fresh vegetables that are in season that will cook in relatively the same amount of time. This is also a great recipe to use up any leftover veggies that may be hanging out in your fridge to help reduce food waste in your kitchen.

What to Serve with Pasta Primavera

This Pasta Primavera is certainly hearty enough to eat on its own as a main dish, but you can also serve it with some of our favorites like:

Overhead shot of pasta primavera in a skillet.
A bowl of pasta primavera with a fork in the center.
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Pasta Primavera

Pasta Primavera is the perfect Spring dish packed with fresh seasonal vegetables tossed with pasta in a light lemon and butter sauce.
Course Dinner, Lunch
Cuisine American
Total Cost $5.96 recipe / $1.49 serving
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 about 1.5 cups each
Calories 318kcal

Ingredients

  • 8 oz. penne pasta $0.63
  • 2 Tbsp olive oil $0.32
  • 1 zucchini $0.75
  • 1 yellow squash $0.85
  • 1 carrot $0.14
  • 1/2 red onion $0.38
  • 1/2 cup frozen peas $0.21
  • 1 cup grape tomatoes $1.00
  • 3 cloves garlic, minced $0.24
  • 1/2 cup grated Parmesan $0.89
  • 1 tsp dried oregano $0.10
  • 1/2 tsp salt $0.02
  • 1/2 tsp Freshly cracked black pepper $0.02
  • 2 Tbsp Fresh lemon juice $0.13
  • 2 Tbsp butter $0.28

Instructions

  • Start by prepping your vegetables. Wash the vegetables, then cut and slice each vegetable into equal size pieces. Cut the zucchini and yellow squash into half moons, slice the carrots into thin rounds, cut the grape tomatoes in half and slice the red onion into strips.
  • Next bring a large pot of salted water to a boil. Cook the pasta according to the package instructions, or until al dente. Reserve some of the starchy pasta water before draining the pasta in a colander.
  • While the pasta is boiling, saute the vegetables. In a large deep skillet add olive oil and saute carrots and onion over medium heat for 1-2 minutes. Next add zucchini and yellow squash and saute for an additional 1-2 minutes.
  • Next add the minced garlic, grape tomatoes and frozen peas. Season the vegetables with salt, pepper and dried oregano. Saute for an additional 1-2 minutes, then turn the heat off.
  • Add the butter to the skillet along with the fresh squeezed lemon juice and stir well to combine. Either add the cooked and drained pasta to the skillet, or transfer the pasta and vegetables to a large bowl. Add grated parmesan cheese and some of the reserved pasta water. Stir the vegetables with the pasta until well combined. Serve with fresh chopped parsley (optional garnish) and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 318kcal | Carbohydrates: 55g | Protein: 14g | Fat: 5g | Sodium: 532mg | Fiber: 5g
Close up side view of Pasta Primavera in the skillet.

How to Make Pasta Primavera – Step by Step Photos

Chopped vegetables on a cutting board.

Start by prepping your vegetables. Wash the vegetables thoroughly then cut and slice each vegetable into equal size pieces. Cut the one zucchini and one yellow squash into half moons, slice one carrot into thin rounds, thinly slice half of a red onion, cut one cup of grape tomatoes in half, and mince three cloves of garlic.

Pasta water being removed from a pot of boiling pasta.

Next bring a large pot of salted water to a boil. Cook pasta according to the package instructions to al dente. Reserve ½ cup of pasta water before draining the pasta in a colander. Transfer drained pasta to a large bowl.

Sautéed vegetables in a skillet.

While the pasta is boiling, start sautéeing the vegetables. In a large deep skillet add olive oil. Sauté carrots and onion over medium heat for 2 minutes. Next add zucchini and yellow squash and sauté for an additional 2 minutes. Now add the minced garlic, grape tomatoes and frozen peas. Season the vegetables with 1 tsp salt (or to taste), 1/2 tsp pepper and 1 tsp dried oregano. Sauté for an additional 1-2 minutes then turn your heat off. 

Lemon being squeezed over the vegetables in the skillet.

Add 2 Tbsp butter to the skillet along with about 2 Tbsp fresh squeezed lemon juice. Stir the vegetables well to combine.

Parmesan added to the skillet and pasta water being drizzled over top.

Either add the cooked and drained penne to the skillet and stir to combine with the vegetables or transfer both the pasta and vegetables to a large bowl. Add 1/2 cup grated or shredded parmesan cheese and about ¼ cup of the reserved pasta water. Stir until well combined. Add more of the reserved pasta water if needed to create a light sauce.

Finished pasta primavera in the skillet.

Serve with fresh chopped parsley and enjoy!

Overhead image of pasta primavera in the skillet.

The post Pasta Primavera appeared first on Budget Bytes.

Orzo Salad

This Orzo Salad is perfect for summer gatherings and picnics. Cucumber, tomatoes, arugula, and a zesty Lemon Basil Dressing make the flavors pop!  We must be willing to let go of the life we planned so as to have the life that is waiting for us. J…

This Orzo Salad is tossed with a lemon basil dressing, with fresh cucumbers, tomatoes and arugula. A healthy, vegan, pasta salad that can be made ahead for midweek lunches or potlucks. Keep it vegan or add feta! 
This Orzo Salad is perfect for summer gatherings and picnics. Cucumber, tomatoes, arugula, and a zesty Lemon Basil Dressing make the flavors pop!  We must be willing to let go of the life we planned so as to have the life that is waiting for us. Joseph Campbel During the warmer months, I love having…

Spring Salad

Simple, herby, and delicious, this spring salad recipe is made with tender spring greens, fresh herbs, shaved fennel, and radishes tossed in a lemon dressing.

Simple, herby, and delicious, this spring salad recipe is made with tender spring greens, fresh herbs, shaved fennel, and radishes tossed in a lemon dressing
Simple, herby, and delicious, this spring salad recipe is made with tender spring greens, fresh herbs, shaved fennel, and radishes tossed in a lemon dressing.

Strawberry Galette

This Strawberry Galette is bright, cheery and full of springtime flavor. Lemon and rosemary perfectly compliment the sweet berries. A rustic flaky rye pastry crust encloses the succulent filling.

This Strawberry Galette is bright, cheery and full of springtime flavor. Lemon and rosemary perfectly compliment the sweet berries. A rustic flaky rye pastry crust encloses the succulent filling.
This Strawberry Galette is bright, cheery and full of springtime flavor. Lemon and rosemary perfectly compliment the sweet berries. A rustic flaky rye pastry crust encloses the succulent filling.

Pavlova

How to make a beautiful Pavlova- a simple dessert in elegant disguise! Light and airy, topped with whipped cream and fresh berries, it’s perfect for celebrations and gatherings. Can be made ahead, and gluten-free!

Pavlova with fresh berries and lofty whip cream. A light and airy dessert perfect for celebrations and gatherings. With a little planning ahead, this is easier than you may think!  
How to make a beautiful Pavlova- a simple dessert in elegant disguise! Light and airy, topped with whipped cream and fresh berries, it's perfect for celebrations and gatherings. Can be made ahead, and gluten-free!

Ramen Noodle Salad

This light and fresh ramen noodle salad features crisp cabbage, shredded chicken, crunchy ramen noodles and a simple homemade vinaigrette.

The post Ramen Noodle Salad appeared first on Budget Bytes.

This Ramen Noodle Salad is something we ate often when I was growing up and I still love it just as much today. Why? Because it’s light, fresh, filling, uses simple and inexpensive ingredients, and holds up well in the fridge so you can eat the leftovers for days (less cooking, more eating!). Keep this recipe bookmarked because it’s going to get you through those long hot days of Summer!

Close up overhead image of ramen noodle salad on an oval platter.

What is Ramen Noodle Salad?

This Ramen noodle salad is simply a mix of finely shredded cabbage, chicken, carrots, green onion, almonds, and …drum roll… uncooked instant ramen noodles for a little extra CRUNCH! The salad also features a simple light dressing that has Asian inspired flavors, like ginger, rice vinegar, and soy sauce. A lot of people call this salad Chinese Chicken Salad, but it’s not an authentic Chinese recipe, so we’re rebranding it with a more accurate name, Ramen Noodle Salad.

What Kind of Cabbage to Use

This salad is usually made with Napa cabbage, which has a slightly lighter and more delicate texture than regular green cabbage, but it’s totally flexible. Napa cabbage was a little on the expensive side when I was at the store this week so I swapped it out for some green cabbage and added a little purple cabbage for color. You can use all green cabbage if you want, or if you want to take an even bigger short cut just use two bags of pre-shredded coleslaw mix (cabbage and carrots) instead of shredding your own. …But freshly shredded always tastes better. ;)

What Else Can I Add?

I love salads because you can add so many different things to them and this Ramen Noodle Salad is no exception! Here are some other fun ingredients you can add to the ramen noodle salad, if you have them on hand:

  • Mandarin oranges
  • Sesame seeds
  • Cashews
  • Avocado
  • Cucumber
  • Edamame
  • Peanuts
  • Shredded broccoli stems

HOW TO STORE THE LEFTOVERS

If you plan to meal prep this ramen noodle salad (highly recommend), you have a couple of options. If you want the ramen noodles to stay super crunchy, don’t stir them into the salad before storing. Simply sprinkle them over each serving just before eating. I kind of like the way the ramen soaks up the flavor of the dressing over time, but you do you! The almonds will also soften slightly as the salad is refrigerated. The salad will last about 3-4 days in the fridge.

Overhead view of three bowls of ramen noodle salad.
Overhead view of ramen noodle salad on an oval serving platter.
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Ramen Noodle Salad

This light and fresh ramen noodle salad features crisp cabbage, shredded chicken, crunchy ramen noodles and a simple homemade vinaigrette.
Course Lunch, Salad
Cuisine American
Total Cost $8.33 recipe / $1.39 serving
Prep Time 30 minutes
Total Time 30 minutes
Servings 6 1.5 cups each
Calories 292kcal

Ingredients

Vinaigrette

  • 1/4 cup neutral salad oil* $0.16
  • 1/4 cup rice vinegar $0.60
  • 2 Tbsp honey $0.50
  • 2 tsp soy sauce $0.04
  • 1 tsp ground ginger $0.10
  • 1/4 tsp garlic powder $0.02
  • 1 tsp toasted sesame oil $0.10

Salad

  • 6 cups shredded cabbage $1.10
  • 1 carrot $0.14
  • 4 green onions $0.45
  • 1 3oz. package instant ramen $0.39
  • 1/4 cup sliced almonds $0.73
  • 2 cups shredded rotisserie chicken $4.00

Instructions

  • Make the dressing first. Whisk together the salad oil, rice vinegar, honey, soy sauce, ginger, garlic powder, and toasted sesame oil. Set the dressing aside.
  • Shred the cabbage as finely as possible. Shred the carrot and slice the green onions. Crush the instant ramen noodles (discard the seasoning packet or save it for another use).
  • Place the cabbage, carrot, green onion, almonds, crushed ramen noodles, and shredded chicken in a large bowl. Pour the prepared dressing over top. Toss the salad until everything is evenly combined and coated in dressing. Serve immediately or refrigerate until ready to eat.

See how we calculate recipe costs here.

Notes

*Use any light flavored or neutral oil like canola, peanut, sesame (not toasted), light olive oil, or avocado oil. 

Nutrition

Serving: 1.5cups | Calories: 292kcal | Carbohydrates: 22g | Protein: 17g | Fat: 16g | Sodium: 581mg | Fiber: 3g
Close up side view of ramen noodle salad in a serving platter.

How to Make Ramen Noodle Salad – Step by Step Photos

Dressing being whisked in a bowl.

Make the dressing first. Whisk together ¼ cup neutral salad oil, ¼ cup rice vinegar, 2 Tbsp honey, 2 tsp soy sauce, 1 tsp ground ginger, ¼ tsp garlic powder, and 1 tsp toasted sesame oil. Set the dressing aside.

Shredded green and purple cabbage on a cutting board.

Shred about six cups of cabbage for the salad. You can use green cabbage, purple cabbage, Napa cabbage, or any mix of the above. Shred the cabbage as finely as possible.

Shredded carrot and sliced green onion on a cutting board.

Shred one carrot and slice four green onions.

Shredded rotisserie chicken in a bowl.

Shred about two cups of cooked chicken breast. We used a rotisserie chicken, but you could cook your own chicken breast or even use canned chicken breast.

Salad ingredients in the bowl with dressing being poured over top.

Place the shredded cabbage, carrot, green onion, and chicken in a bowl. Crush one 3 oz. package of instant ramen noodles (discard seasoning packet or save for another use). Add the crushed ramen noodles and ¼ cup sliced almonds to the bowl. Pour the prepared dressing over top.

Salad being tossed with wooden utensils.

Toss the salad well until everything is evenly mixed and coated in dressing.

Finished Ramen Noodle Salad in a bowl with wooden spoons.

Serve the ramen noodle salad immediately or refrigerate up to four days. Always give the salad a good stir just before serving to redistribute the dressing.

Overhead view of three bowls of ramen noodle salad.

Enjoy that crunchy fresh goodness!!

The post Ramen Noodle Salad appeared first on Budget Bytes.

Salmon Tacos

These Salmon Tacos are healthy and delicious and fun to make! The salmon is coated in cajun spice and quickly blackened in a skillet, then paired with a flavorful cabbage-fennel slaw, pickled onions and mashed avocado.

A salmon taco loaded up with avocado, pickled onions, cilantro, taco slaw and creamy taco sauce.
These Salmon Tacos are healthy and delicious and fun to make! The salmon is coated in cajun spice and quickly blackened in a skillet, then paired with a flavorful cabbage-fennel slaw, pickled onions and mashed avocado.

Tortellini Salad

This fresh, vibrant, and utterly delicious Tortellini Salad feeds a crowd on a dime. The best part: you can put it together in minutes!

The post Tortellini Salad appeared first on Budget Bytes.

This fresh, vibrant, and utterly delicious Tortellini Salad feeds a crowd on a dime. My favorite part? It only takes a few minutes to put together. Plus, you can make it ahead of time and store it in the fridge for up to 3 days. Win! Win! Win! It’s perfect for picnics, potlucks, or a light lunch at home. Get ready to put this Tortellini Salad recipe on repeat!

Overhead shot of tortellini salad in a white bowl.

What is Tortellini Salad?

Tortellini is a type of pasta stuffed with meat, vegetables, or cheese, then shaped into a small ring. To make the salad, the cooked and cooled tortellini is mixed with summer vegetables, herbs, greens, and a vinaigrette. Sometimes chopped cured meats or pickled peppers are added. For me, the pure joy of it is that it comes together in three steps, it’s super filling, and it’s a perfect choice for when you have an army to feed but don’t want to spend a lot of time in the kitchen.

Ingredients for Tortellini Salad

The pasta is the star here, and though you can use any kind of tortellini, we chose cheese tortellini to keep the flavor profile simple. Here’s what you need to make Tortellini Salad:

  • Tortellini– any kind will do. If you can’t access this ingredient, substitute it with rotini, farfalle, penne, orecchiette, or gnocchi. (And call it Pasta Salad!)
  • Cherry tomatoes – these bring a pop of color and a touch of sweetness and acidity to the party. If you’re not a fan of tomatoes, try using red bell peppers instead.
  • Red onion– sharp, assertive, and spicy, this ingredient is a great way to break up the fattiness of the tortellini. You can substitute with green onion, white onion, or yellow onion.
  • Summer vegetables like squash and zucchini– these fresh veggies add more texture than flavor and also help bulk up your salad. Substitute with cucumber or carrots.
  • Black olives– add a touch of brininess. Substitute with green olives or capers.
  • Baby spinach and Italian Pasley– add herbaceous peppery notes. Substitute the spinach with kale or arugula. If you’re not a fan of parsley, use basil.
  • Parmesan cheese – helps round out the flavors and adds a touch of nuttiness.
  • Italian Dressing– pulls everything together and adds zing. Substitute with any lightly flavored vinaigrette.
Side shot of tortellini salad in a white bowl with dressing being poured in.

Tips For Making The Best Tortellini Salad

  • You can use store-bought Italian dressing for convenience, but for a more flavorful salad, use our recipe for Italian Dressing.
  • Bulk up the salad with more low-cost, in-season veg to transform a pound of tortellini into 16 servings instead of 12. Use any fresh veg, greens, and fresh summer herbs you have on hand. Just cut everything in similar sizes.
  • Add a little acidity and heat with pickled cherry peppers or banana peppers.
  • For a heartier salad, add chopped grilled chicken or shrimp. Or try adding chopped salami.

What To Serve with Tortellini Salad

Though it makes a wonderful meal on its own, you can also serve Tortellini Salad as part of a larger meal, like a backyard barbecue or picnic. It’s a perfect side for Greek Marinated Chicken or Quick Garlic Butter Shrimp. I love serving it with No-Knead Homemade Focaccia and Balsamic Roasted Vegetables.

How To Store Tortellini Salad

Tortellini salad keeps up to 3 days in the fridge. Just make sure to store leftovers in an airtight container. If you want to make the salad ahead of time, I recommend making the tortellini, chopping and salting the squash and zucchini, and prepping the rest of the ingredients. Add the tortellini to a large container and top with the veg and then the greens. Mix with Parmesan and dressing when you’re ready to serve.

Side shot of tortellini salad in a white bowl.
Overhead shot of tortellini salad in a white bowl.
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Tortellini Salad

This fresh, vibrant, and utterly delicious Tortellini Salad feeds a crowd on a dime. The best part: you can put it together in minutes!
Course Brunch, Dinner, Lunch
Cuisine Italian
Total Cost ($17.57 recipe / $1.46 serving)
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 12 cups
Calories 186kcal

Ingredients

  • 1 summer squash $1.10
  • 1 zucchini $0.75
  • 1/2 tsp salt $0.02
  • 1 pint cherry tomatoes $3.00
  • 1/2 red onion $0.38
  • 2 cups fresh baby spinach, packed $3.49
  • 1/2 cup sliced black olives $1.99
  • 3/4 cup Italian dressing $1.42
  • 1/2 cup chopped Italian Parsley $0.30
  • 1/4 cup Parmesan cheese $0.33
  • 1 lb cheese tortellini $4.79

Instructions

  • First, cook the tortellini according to the package directions. Then drain well and cool in a very large bowl in the fridge.
  • While the tortellini is cooking, slice the summer squash and the zucchini into 1/4-inch rounds and then quarter the rounds. Add them to a large bowl and sprinkle with salt and mix.
  • Slice the cherry tomatoes in half. Slice the red onion in 1/4 inch half moons and soak it in cold water to dull its sharp flavor. Chop the parsley, and if the baby spinach leaves are large, chop them as well.
  • Once the tortellini has cooled, top it with the cherry tomatoes, red onion, baby spinach, and sliced black olives. Then drizzle with 1/2 cup of Italian dressing.
  • Next, top the salad with chopped Italian parsley and Parmesan cheese. Then drizzle with the final 1/4 cup of Italian dressing. Finally, mix, and serve! Wasn't that easy?

See how we calculate recipe costs here.

Notes

*Soak the red onion in cold water for a few minutes to dull the sharp flavor.

Nutrition

Serving: 1cup | Calories: 186kcal | Carbohydrates: 22g | Protein: 7g | Fat: 8g | Sodium: 543mg | Fiber: 3g
Overhead shot of tortellini salad in a white bowl.

How to Make Tortellini Salad – Step By Step Photos

Overhead shot of tortellini cooking in a silver pot with a wood-handled spoon in it.

First, cook one pound of tortellini according to the package directions. Then drain well and cool in a very large bowl in the fridge.

Overhead shot of chopped veggies in a white bowl with salt being sprinkled on top.

While the tortellini is cooking, slice the summer squash and the zucchini into 1/4-inch rounds and then quarter the rounds. Add them to a large bowl and sprinkle with salt and mix.

Overhead shot of chopped tomato, onion, and spinach.
Slice the cherry tomatoes in half. Slice the red onion in 1/4 inch half moons and soak it in cold water to dull its sharp flavor. Chop the parsley, and if the baby spinach leaves are large, chop them as well.
Overhead shot of dressing being poured on tortellini with veggies and greens on top of it in a white bowl.

Once the tortellini has cooled, you’re ready to assemble. First, top the tortellini with 1 pint of halved cherry tomatoes, 1/2 sliced red onion, 2 cups fresh baby spinach, and 1/2 cup sliced black olives. Then drizzle with 1/2 cup of Italian dressing.

Overhead shot of dressing being poured on tortellini with veggies and greens on top of it in a white bowl.

Next, top the salad with 1/2 cup of chopped Italian parsley and 1/4 cup of Parmesan cheese. Then drizzle with the final 1/4 cup of Italian dressing. Finally, mix, and serve! Wasn’t that easy? Now go feed your army and enjoy your time with them instead of spending it in your kitchen!

Overhead shot of tortellini salad in a white bowl.

More Easy Salads

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