Best Pasta Salad Recipe

This pasta salad is super easy to make. The sauce of this salad brings in a bit of spice with red pepper flakes. All of the pasta elements are inspired by an Arrabbiata Style, which is a tomato based sauce that packs a spicy punch from the addition of dried red chili flakes. I love that this salad recipe doesn’t have any mayonnaise – that makes it perfect for a pot luck.

Pasta salads are so great because you can customize them for yourself. You can add anything you want: black olives, artichoke hearts, chicken, bell peppers, and salami are all great ingredients that would also taste great in this salad. Mix everything in a large bowl for a party and everyone will be pleased!

Ingredients Needed

• Pasta: Use any kind of pasta you like. Rotini, penne, farfalle, fusilli, anything!
• Grape Tomatoes: Or use cherry tomatoes.
• Spinach: Adds a bit of green to the salad.
• Mozzarella: I shred my mozzarella in this pasta salad to make it easier to eat!
• Sun Dried Tomatoes: Add some tomato flavor without adding tomato sauce.
• Red Pepper Flakes: Adds a bit of spice to the recipe!

How to make Spicy Pasta Salad

• Cook the pasta according to package directions. Drain well and rinse with cold water. Let cool.
• Add the pasta, tomatoes, spinach, mozzarella, and shallot to a large mixing bowl.
• Make the dressing: add the sun-dried tomatoes (with their oil) to a food processor or blender. Add the garlic, 1 teaspoon red pepper flakes and 1/2 teaspoon salt. Pulse until sundered tomatoes are finely chopped, then run the food processor or blender while adding the olive oil. Run until a thick sauce forms. Taste, then add more pepper flakes and/or salt to taste.
• Toss pasta with sauce.
• Store in refrigerator for up to 3 days.

Expert Tips

• Other than the things already mentioned, you can add just about anything you want to this salad! Personalize it to you by adding some other vegetables or fresh herbs or basil. You could even add red onion.
• Use any pasta shape you want for this easy side dish.
• Serve fresh veggies on the side to make it a full meal!

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Spicy Italian Pasta Salad Recipe

This Spicy Italian Pasta Salad needs to be your go to pasta salad recipe for summer! Coated with a spicy sun-dried tomato pesto, it’s the perfect recipe to pair with a sweet wine.

Course Salad

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 10 servings

Calories 292kcal

Author Dorothy Kern

Cost $7

Ingredients

• 1 pound rotini pasta
• ½ pint grape tomatoes halved
• 2 cups fresh spinach roughly chopped
• 1 cup shredded mozzarella or parmesan cheese
• 1 medium sized shallot sliced
• 7 ounce jar sun-dried tomatoes in oil
• 2 cloves garlic peeled
• 1-2 teaspoons dried red pepper flakes
• ½-1 teaspoon salt
• ¼ teaspoon pepper
• ¼ cup olive oil

Instructions

• Cook the pasta according to package directions. Drain well and rinse with cold water. Let cool.
• Add the pasta, tomatoes, spinach, mozzarella, and shallot to a serving bowl.
• Make the dressing: add the sun-dried tomatoes (with their oil) to a food processor or blender. Add the garlic, 1 teaspoon red pepper flakes and 1/2 teaspoon salt. Pulse until sundered tomatoes are finely chopped, then run the food processor or blender while adding the olive oil. Run until a thick sauce forms. Taste, then add more pepper flakes and/or salt to taste.
• Toss pasta with sauce.
• Store in refrigerator for up to 3 days.

Nutrition

Serving: 1serving | Calories: 292kcal | Carbohydrates: 41g | Protein: 10g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 310mg | Fiber: 3g | Sugar: 3g

Other Pasta Salad Recipes

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Greek Pasta Salad

Pasta

Mediterranean Chicken Pasta Salad

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Pesto Pasta Salad with Tortellini

Pasta

Corn Pasta Salad

The post Spicy Italian Pasta Salad (Arrabbiata Style) appeared first on Crazy for Crust.

Easy Baked Penne Recipe

Years ago I had a friend who introduced me to this easy baked pasta recipe. She made it for a 4th of July barbecue one time and we sat eating it for hours. I’ve been making it for potlucks and family dinners ever since.

When I researched baked penne pasta recipes online before making it, I found that so many of them have meat in them. I thought that was strange, because I’ve only ever had THIS Baked Penne, which is vegetarian. My friend didn’t eat meat, so neither did her pasta recipe. As a result, I’ve always made this without meat. And you know what? I don’t miss the meat at all – plus I often serve it with a side of baked or grilled chicken or some meatballs for protein. After all, it makes a HUGE batch, so we’re often eating it at a potluck.

The recipe is easy, using just a handful of ingredients, and comes together in minutes. Plus, do you see how cheesy this baked penne is??? OMG.

Penne Pasta Bake Secret Ingredients

There are two secret ingredients in this baked penne pasta. Can you guess what they are? They’re two things I’d never seen in a pasta recipe before, but they make the end result so cheesy and creamy I just never leave them out.

By the way, these two ingredients, if they weird you out, are two things I never eat alone. I ONLY use them in recipes, like Cheesy Egg Casserole.

• The cottage cheese adds body (and protein) to the dish. You don’t taste it at all, plus it makes it even more cheesy. There’s TONS of mozzarella to make you forget about the cottage cheese, but this dish wouldn’t be as good without it.
• Sour cream adds so much creaminess to this easy baked penne recipe. This result is almost like a creamy tomato sauce.
• What other ingredients are there? Just pasta, spaghetti sauce, and garlic. You can use any jarred pasta sauce you like (I’ve used a variety of brands). OR, you can make your own red sauce.
• I always kick it up by adding TONS (5 cloves) of pressed garlic. If you’re not a garlic lover, you can leave that out, but it gives a wonderful flavor to the dish. (Plus, it wards off vampires.) Then you add tons of cheese and bake it up.
• Shredded Mozzarella Cheese for topping

Tip From Dorothy

Expert Tips

• If you want to add some meat you can use cooked ground turkey, ground beef, Italian sausage, or leftover cooked chicken.
• Turn this into baked ziti by using ziti shaped pasta.
• You can also sprinkle parmesan cheese on top along with the mozzarella.
• Store leftovers in the fridge in an airtight container and reheat in the microwave.

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Easy Baked Penne

Easy Baked Penne – this easy pasta casserole is FULL of cheese! It’s accidentally vegetarian and no one will know it’s semi-homemade!

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 12 servings

Calories 343kcal

Author Dorothy Kern

Cost $8

Ingredients

• 1 12-16 ounce box penne pasta
• 1 24 ounce jar pasta sauce (and brand/flavor you like)
• 8 ounces cottage cheese , low fat is fine
• 8 ounces sour cream , low fat is fine
• 5 cloves garlic , pressed
• 4 cups shredded mozzarella , divided

Instructions

• Preheat oven to 375°F.
• Cook pasta according to package directions then drain well.
• In a bowl or in the pasta pan, stir together pasta sauce, cottage cheese, sour cream, and garlic. Stir in pasta, then stir in 2 cups of shredded cheese.
• Spread pasta in a 9×13” baking dish. Sprinkle the remaining 2 cups cheese on top.
• Bake for 15-25 minutes or until the pasta is hot all the way through and cheese is melted. Serve hot. Store in an airtight container for up to 3 days.

Nutrition

Serving: 1/8th of casserole | Calories: 343kcal | Carbohydrates: 22g | Protein: 21g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 54mg | Sodium: 859mg | Fiber: 2g | Sugar: 6g

Sausage Mac & Cheese

Caramelized Onion and Pesto Flatbread

Cheesy Chili Bake

If you like this you’ll also like Buffalo Chicken Pasta Bake, Baked Pasta with Sausage, Mushroom, and Spinach, and Creamy Chicken and Vegetable Baked Pasta.

The post Easy Baked Penne appeared first on Crazy for Crust.

5 Ingredient Chicken Marinara

The main ingredients are a jar of marinara sauce and boneless skinless chicken breasts. Since we’re starting with a jarred sauce, I like to doctor it up a little, so I added spices: red pepper flakes, Italian Seasoning, and Garlic Salt.

This chicken marinara recipe is made even easier because it’s semi-homemade, but with good ingredients. That’s the key when you’re starting with prepared food: make sure it’s good quality. The better the products are, the better the end result will be.

How to make Chicken Marinara

• Stir together the sauce and spices. Pour the sauce in a slow cooker (I like using a slow cooker liner for easy cleanup).
• Just add the chicken and cook on high until it’s done.
• Shred the chicken with two forks and serve with penne or spaghetti, rice, or a vegetable like broccoli or asparagus. Top with mozzarella cheese or parmesan and some fresh basil or fresh herbs.

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Crockpot Chicken Marinara

This EASY Crockpot Chicken Marinara is a great weeknight meal! Chicken breasts cooked in organic pasta sauce served with penne – even the picky eaters likes this pasta recipe.

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 6 servings

Calories 421kcal

Author Dorothy Kern

Cost $9

Ingredients

• 1 jar (24 ounces) Pasta Sauce
• ¼ teaspoon Red Pepper Flakes
• 1 teaspoon Great Value Organic Italian Seasoning
• ¼ teaspoon Garlic Salt
• 1 pound boneless skinless chicken breasts (thawed)
• 1 package (17.6 ounces) pasta (cooked)
• Parmesan cheese and basil, for garnish

Instructions

• Line your crockpot with a slow cooker liner or spray with nonstick cooking spray. Place pasta sauce in the bottom of a crockpot. Add red pepper flakes, Italian seasoning, and garlic salt and stir.
• Place the chicken breasts on top the sauce. Turn a few times to coat. Cover and cook on HIGH 2 1/2-4 hours, or until chicken is cooked through (internal temperature reaches 165°F).
• Cook pasta according to package directions. Drain.
• When chicken is cooked, slice or shred using two forks. Return to crockpot with sauce until pasta is ready.
• Serve pasta with chicken marinara and a sprinkle of parmesan cheese.
• Store in an airtight container in the refrigerator for up to 3 days.

Video

Nutrition

Serving: 1serving | Calories: 421kcal | Carbohydrates: 68g | Protein: 28g | Fat: 3g | Cholesterol: 48mg | Sodium: 686mg | Potassium: 840mg | Fiber: 4g | Sugar: 7g | Vitamin A: 515IU | Vitamin C: 8.8mg | Calcium: 36mg | Iron: 2.5mg

Cheesy Baked Penne Pasta is vegetarian.

Steak Fajita Pasta is a fun twist on taco night!

Stuffed Zucchini is a lower carb marinara meal!

The post Crockpot Chicken Marinara appeared first on Crazy for Crust.

Ingredients Needed

• Pasta: I love using whole wheat egg noodles but you can use your favorite shape and kind of pasta.
• Broccoli: Cut the florets off the stalk and into bite size pieces.
• Yellow Onion: Dice it small
• Garlic: Mince it or use a paste
• Cream of Mushroom Soup: This makes the sauce
• Milk: I used nonfat milk but you can use nondairy or water or chicken stock
• Cheese: It’s so good with some shredded parmesan cheese
• Chicken: I use already cooked chicken. This is great for using leftover chicken if you meal prep shredded chicken like I do, or if you have a rotisserie chicken.

How to Make Easy Chicken and Broccoli Skillet

1. Bring water to a boil in a large pan or skillet. Cook the noodles following the package instructions. When there are three minutes of cooking time left to go, add the broccoli florets and boil them with the noodles. Drain them and set them aside.
2. Heat the oil in the same pan. Add the onion and garlic and cook them until the onions are softened and translucent.
3. Add the soup, milk, cheese, and pepper. Stir to combine and then mix in the cooked chicken. Once the chicken is heated, add the cooked noodles and broccoli. Stir well to coat everything in the sauce. Top each serving with more Parmesan cheese.

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Chicken Broccoli Skillet

Chicken Broccoli Skillet dinner is an easy 30 minute dinner recipe that the whole family will love. It’s picky eater approved!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 456kcal

Author Dorothy Kern

Cost $10

Ingredients

• 8 ounces whole wheat egg noodles or any pasta
• 3 cups broccoli florets or more, if desired
• 1 tablespoon olive oil
• ½ medium yellow onion diced
• 2 cloves garlic minced
• 1 10.5 ounce can cream of mushroom soup (see note)
• ½ cup nonfat milk
• ½ cup shredded parmesan cheese use fresh not from the green canister
• ¼ teaspoon ground black pepper
• Salt and more pepper to taste
• 2 cups cooked chicken see note

Instructions

• Bring water to boil in large skillet (you can also do this in a separate saucepan). Cook noodles according to package directions adding the broccoli to the pan when there is about 3 minutes of cooking time left for the noodles. Cook until both are cooked, drain and set aside.
• Using the same pan, heat the olive oil. Cook the onion and garlic until onions are translucent, about 3-4 minutes. Add the soup, milk, parmesan, and pepper. Whisk or stir to combine. Add the chicken to the pan to heat it through then add the noodles and broccoli to the pot. Stir to combine.
• Add more shredded parmesan for serving, if desired.

Notes

1. I used Campbell’s Healthy Request condensed soup, use what you prefer. You can also use cream of chicken or cream of potato soup in place of the cream of mushroom.
2. You can also use rotisserie chicken in this recipe in place of my instant pot shredded chicken.
3. If you are using FRESH chicken that is not already cooked: dice chicken into small bite sized pieces. After the noodles and broccoli have been removed from the pan, add 1 tablespoon olive oil to the pan. Add the chicken and cook, searing on both sides, for about 5-10 minutes (depending on size of chicken pieces) then remove to a plate. You want the chicken almost cooked at that point. Continue the recipe to make the sauce then return the chicken and any accumulated juices to the pan and let finish cooking in the sauce.

Nutrition

Serving: 1serving | Calories: 456kcal | Carbohydrates: 48g | Protein: 33g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 109mg | Sodium: 302mg | Potassium: 593mg | Fiber: 3g | Sugar: 4g | Vitamin A: 650IU | Vitamin C: 62.4mg | Calcium: 252mg | Iron: 2.5mg

This easy Chicken Broccoli Skillet Dinner recipe is done in under 30 minutes! It’s an easy meal for weeknight dinners with a creamy parmesan sauce and lots of pasta.

The post Chicken Broccoli Skillet Dinner (30 minute meal) appeared first on Crazy for Crust.

Expert Tips

• Use a wide skillet instead of a dutch oven or pot and your sauce will cook faster.
• Before you serve it, check for seasoning. If needed, add additional salt and pepper, to taste.
• Many people will make sauces with fresh tomatoes, but using canned crushed tomatoes is just so much easier and taste great because they are canned at their peak. 
• Store in an airtight container for up to 3 days or freeze for up to one month.

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30 Minute Pasta Sauce Recipe

Make Easy Pasta Sauce in 30 minutes! This simple weeknight meal is perfect for pasta or meatballs or anytime you need an easy tomato sauce recipe for dinner.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 104kcal

Author Dorothy Kern

Cost $8

Ingredients

• 1 tablespoon olive oil
• ½ medium onion diced
• 2-3 cloves garlic minced
• 28 ounce can (794g) crushed tomatoes
• 8 ounce can (227g) tomato sauce
• 1 cup (237ml) chicken stock
• 1 tablespoon (21g) honey
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon Italian Seasoning
• ¼ teaspoon red pepper flakes

Instructions

• Add olive oil to a large frying pan (3 quart or larger saucepan can also be used). Heat over medium-high heat. Add the onion and cook 2 minutes, then add garlic and cook 1 minute more.
• Add the crushed tomatoes, tomato sauce, and chicken stock. Stir.
• Add the honey and spices to the tomato sauce, stir to combine. Bring to a boil, lower the temperature to medium-low and simmer for 15 minutes.
• Add additional salt and pepper to taste. Serve over pasta.
• Store in an airtight container for up to 3 days or freeze for up to one month.

Nutrition

Serving: 1serving | Calories: 104kcal | Carbohydrates: 18g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 820mg | Potassium: 568mg | Fiber: 3g | Sugar: 11g | Vitamin A: 473IU | Vitamin C: 16mg | Calcium: 59mg | Iron: 2mg

Other Sauce Recipes

Pizza

Pizza Sauce from Scratch

Main Dish

Easy Crockpot Tomato Sauce Recipe

Fall

Crockpot Applesauce

Candy

3 Ingredient Caramel Sauce

The post 30 Minute Pasta Sauce Recipe appeared first on Crazy for Crust.

The Easiest Greek Salad Recipe

This salad has countless elements to it with so many flavors and textures all coming together in one large bowl. It is my favorite salad recipe to make and bring to pot lucks or any event where a salad is needed! Because of everything that goes into making it–everyone will like something from it!

I use an amazing from scratch vinaigrette on top which pulls everything together! Because it is a pasta salad, I chose Orzo. It is a small pasta, but goes in great with this salad because it is not overwhelming, and you still have a great pasta taste!

Ingredients Needed

• Orzo Pasta: This small pasta resembles rice, but it’s pasta. I like how it makes the salad so simple. You can also use bowtie pasta or gluten-free pasta.
• Romaine Lettuce: Romaine is best but you could also use spring mix or a combination of spinach and iceberg lettuce.
• Grape Tomatoes, Red Onion, Kalamata Olives, Cucumber: These are all classic Greek salad ingredients. You could also use cherry tomatoes or add bell peppers. I love using English cucumbers but Persian cucumbers work too.
• Garbanzo Beans: This is a classic greek salad ingredient – these are also called chickpeas.
• Feta Cheese: The classic greek cheese is added into the dressing and on top of the salad.

How to make Greek Pasta Salad

• You’ll need to cook your orzo. Cook pasta according to the package directions, in a large pot of salted water you’ve brought to a boil. Cook it to al dente then drain and rinse with cold water.
• Place lettuce, tomatoes, onion, olives, beans, and feta in a large mixing bowl.
• Make the greek salad dressing: Add red wine vinegar, salt, pepper, dried oregano, extra virgin olive oil and rest of the vinaigrette ingredients to a jar. Cover and shake to combine. Taste to see if it needs an extra pinch of salt.
• Pour dressing over salad, toss to coat.
• Store in refrigerator up to 12 hours before serving. Store in an airtight container for up to one day.

Expert Tips

• Storage: Cover it in the fridge and for the next day.
• If you want it to last longer, don’t pour the dressing all over the salad. If you let anyone you are serving do it themselves then the salad will not get soggy over time!
• Add some chicken in if you’d like – you can use rotisserie chicken or shredded chicken that’s leftover.

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Greek Pasta Salad

This easy Greek Pasta Salad is the perfect side dish or potluck recipe! We love the easy homemade Greek dressing too!

Course Salad

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 241kcal

Author Dorothy Kern

Cost $9

Ingredients

For the salad:

• 1 cup orzo pasta cooked and drained
• 4 cups romain lettuce washed and cut
• 1 cup grape tomatoes halved
• ½ red onion sliced
• ½ cup pitted kalamata olives sliced
• ½ English cucumber chopped
• 1 can 15 ounces garbanzo beans, drained and rinsed
• ½ cup feta cheese crumbled

For the dressing:

• 1 tablespoon lemon juice
• 2 tablespoons red wine vinegar
• ½ teaspoon salt
• ¼ teaspoon pepper
• ½ teaspoon oregano
• 2 garlic cloves pressed
• 1 tablespoon finely diced red onion
• 2 tablespoons feta cheese
• ½ cup olive oil

Instructions

• Place lettuce, orzo, tomatoes, onion, olives, beans, and feta in a large salad bowl.
• Make the dressing: add all dressing ingredients to a jar. Cover and shake to combine.
• Pour dressing over salad, toss to coat.
• Store in refrigerator up to 12 hours before serving. Store in an airtight container for up to one day.

Nutrition

Serving: 1serving | Calories: 241kcal | Carbohydrates: 17g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 302mg | Potassium: 187mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2280IU | Vitamin C: 5.4mg | Calcium: 89mg | Iron: 0.8mg

Other Salad Recipes

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Easy Bean Salad

Recipes

Easy Corn Salad Recipe

Pasta

Mediterranean Chicken Pasta Salad

Salad

Summer Salad

The post Greek Pasta Salad appeared first on Crazy for Crust.

Ingredients Needed

• Pasta: I’m using Rotini Pasta cooked and drained according to package directions but any posta shape works
• Corn: kernels frozen and thawed or fresh or cut off a cooked cob
• Chicken: Use rotisserie chicken or make pulled spicy chicken – or you can even use my instant pot shredded chicken
• Cilantro: I love adding cilantro to most dishes since it smells delicious and adds so much flavor! But if you’re not a cilantro lover, leave it out, or use Italian parsley. 
• Barbecue sauce: you can’t complete this pasta salad dressing without the BBQ sauce. Your favorite BBQ sauce works best in this recipe. I’ve also made this with sugar-free barbecue sauce and it was delicious! 
• Onion: a finely diced red onion
• Garlic: you can use either garlic paste or 1 garlic clove that’s crushed
• Paprika: smoked paprika makes all the difference in this dressing. Don’t skip this one
• Vinegar: red wine vinegar is an essential ingredient to make barbecue vinaigrette
• Oil: Olive oil to give our salad dressing some texture

Expert Tips

• Add cooked bacon for an extra flavor boost
• Save time by using rotisserie chicken!
• Add any vegetables you like to this – adding red bell peppers would be great! 
• We love using sugar-free barbecue sauce but use your favorite brand.

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BBQ Chicken Pasta Salad

EASY BBQ Chicken Pasta Salad – this yummy pasta salad recipe is full of corn, tomatoes and chicken and dressed with a BBQ sauce vinigarette! It’s the perfect easy weeknight meal or potluck pasta dish. This is a great way to use up leftover chicken!

Course Main Course, Salad

Cuisine American

Total Time 30 minutes minutes

Servings 6 servings

Calories 313kcal

Author Dorothy Kern

Cost 7

Ingredients

For the salad:

• ½ lb. Rotini Pasta cooked and drained according to package directions
• ¾ cup red onion diced
• 1 cup corn kernels frozen and thawed or fresh, cut off a cooked cob
• 1 cup halved grape or cherry tomatoes
• 2 cups shredded chicken I used rotisserie
• 2 tablespoons cilantro or to taste
• BBQ sauce dressing recipe follows

For the dressing:

• ¼ cup your favorite barbecue sauce
• ½ teaspoon finely diced red onion
• 1 teaspoon garlic paste or 1 garlic clove crushed
• ¼ teaspoon smoked paprika
• Juice of 1 lime
• 2 tablespoons red wine vinegar
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

• Stir together cooled pasta, onion, corn, tomatoes, chicken, and cilantro in a large bowl.
• Make the dressing: add all dressing ingredients to a jar or sealed container. Seal and shake well to combine. Pour over pasta salad and toss to combine.
• Serve within 2 days. Store tightly covered in refrigerator.

Notes

• Add any vegetables you like to this – bell peppers would be great!
• We love using sugar-free barbecue sauce but use your favorite brand.

Nutrition

Serving: 1serving | Calories: 313kcal | Carbohydrates: 40g | Protein: 18g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 35mg | Sodium: 220mg | Potassium: 346mg | Fiber: 2g | Sugar: 8g | Vitamin A: 230IU | Vitamin C: 8mg | Calcium: 28mg | Iron: 2mg

Other Pasta Salad Recipes

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Greek Pasta Salad

Pasta

Easy Italian Pasta Salad Recipe

Pasta

Mediterranean Chicken Pasta Salad

Recipes

Tortellini Caprese Pasta Salad

The post BBQ Chicken Pasta Salad appeared first on Crazy for Crust.

BEST Italian Pasta Salad Recipe

There are so many Italian Pasta Salad recipes online, with different ingredients to suit different tastes – and that’s why pasta salads are so good – but this is the BEST one!

This is one of those simple recipes that I’ve been making for over 20 years and have never thought to post about it until now. This is the first pasta salad recipe I ever made and I’ve been making it for every potluck or summer party since before I was married.

I absolutely love pasta salads in summer. I love that they are better when you make them ahead of time; this is perfect for a potluck or for an easy dinner recipe. The temperature in Sacramento in the summer often reaches above 90° or 100° and cooking can be unbearable. I can make pasta salads in the morning before it’s too hot and then we can eat it for dinner and lunch for a few days.

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Italian Pasta Salad

My Easy Italian Pasta Salad recipe is always a huge hit at a summer BBQ! It's a simple side salad made with all your favorite pasta salad ingredients.

Course Salad

Cuisine American

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 10 servings

Calories 302kcal

Author Dorothy Kern

Cost $8

Ingredients

• 12 ounces rotini pasta
• 1 red bell pepper diced
• 1 green bell pepper diced
• 1 8-ounce can sliced black olives drained
• 20 slices salami quartered
• 20 slices pepperoni halved
• 1 pint grape tomatoes halved
• 8 ounces mozzarella cheese diced
• 1 container Italian Dressing see note

Instructions

• Cook and drain pasta as directed on package. Cool completely. (I like to rinse the cooked pasta with cold water to cool it down faster.)
• Mix pasta with peppers, olives, salami, pepperoni, tomatoes and cheese.
• Add dressing – as desired – and toss salad. Chill until ready to serve. Can be made up to 8 hours before serving.

Video

Notes

I used about 1 cup of dressing, but you can use more if you prefer more. Just buy a full bottle of Italian Dressing – your choice of brand, flavor – and use as much as you want.

Nutrition

Serving: 1serving | Calories: 302kcal | Carbohydrates: 29g | Protein: 15g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 36mg | Sodium: 627mg | Potassium: 330mg | Fiber: 2g | Sugar: 3g | Vitamin A: 965IU | Vitamin C: 31.3mg | Calcium: 130mg | Iron: 1.1mg

**Did you make this recipe? Don’t forget to give it a star rating below!**

The post Easy Italian Pasta Salad Recipe appeared first on Crazy for Crust.

Ingredients Needed

• Egg: this will help bind the meatballs together
• Parmesan cheese: use grated parmesan, either fresh or from the can. This adds some salty flavor to the mixture.
• Breadcrumbs: bread crumbs helps preserve the moisture in the meatballs and helps them bind together. You can use regular or panko breadcrumbs.
• Worcestershire sauce: if you don’t have this then evenly mix ketchup, soy sauce and white wine vinegar
• White or yellow onion: Grated onion keeps the meatballs extra moist!
• Ground turkey: I’m using 93% lean ground turkey but you can also use ground beef.
• Seasonings: I use Italian seasoning, salt, and pepper. You can also use a combination of oregano, thyme, basil, and parsley.

How to make Turkey Meatballs

• Place egg, parmesan, breadcrumbs, garlic, seasoning, Worcestershire, salt, and pepper in a large bowl. Finely grate the onion into the mixture. Stir it together until it forms a thick paste.
• Gently combine ground turkey into the mixture. You don’t want to over mix the meatball mixture, but make sure that the turkey and seasonings are all mixed through.
• Scoop desired size meatballs in uniform size (1 tablespoon for 1-inch balls). Roll into balls.

Expert Tips

• Serve meatballs with sauce over spaghetti, your favorite pasta or rice. Make Swedish meatballs or teriyaki meatballs or use any sauce. Meatballs are also great as a party appetizer served on toothpicks!
• Storage: Store leftovers in the refrigerator in an airtight container.
• Cooked meatballs can be frozen – freeze in a single layer on a cookie sheet lined with parchment paper, then once the balls are frozen place in an airtight container.
• Don’t want turkey meatballs tonight? Try this meatball recipe using lean ground beef or ground chicken instead! 
• Use a cookie scoop to get uniform size meatballs. I like a 1 tablespoon for small meatballs and a 2 tablespoon for large ones.
• Grating the onion is my super secret tip – it keeps the meat super moist and it won’t dry out!
• I don’t recommend swapping garlic powder for fresh garlic unless needed – fresh is best!

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Easy Turkey Meatballs Recipe

These easy turkey meatballs are a family favorite and regular dinner in our house!

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 213kcal

Author Dorothy Kern

Cost 12

Ingredients

• 1 large egg
• 2 tablespoons (15g) grated parmesan cheese
• ¼ cup (30g) breadcrumbs
• 2 garlic cloves crushed
• 1 teaspoon Italian seasoning
• 1 teaspoon Worcestershire sauce
• 1 teaspoon kosher salt
• ½ teaspoon ground pepper
• ½ small white or yellow onion
• 1 pound ground turkey 93% lean
• 2 tablespoons olive oil

Instructions

• Place egg, parmesan, breadcrumbs, garlic, seasoning, Worcestershire, salt, and pepper in a large bowl. Finely grate the onion into the mixture. Stir it together until it forms a thick paste.
• Add the turkey to the bowl and work the mixture together gently. You don’t want to over mix the meatball mixture, but make sure that the turkey and seasonings are all mixed through.
• Scoop desired size meatballs in uniform size (1-2 tablespoons each). Roll into balls.

Marinara Sauce:

• Heat a large skillet over medium high heat. Add the oil to the pan and let it heat through. Place meatballs into the hot pan. Once you put them down, don’t move them.
• Cook meatballs about 3-5 minutes per side, or until they’re browned. Add marinara sauce to the pan and stir carefully to coat the meatballs. Turn heat to medium, cover the pan and cook, stirring occasionally, until cooked through and the internal temperature is 165°F (about 10-15 minutes, depending on size).

Stove + Oven Instructions:

• Preheat oven to 350°F. Heat a large skillet over medium high heat. Add the oil to the pan and let it heat through. Place meatballs into the hot pan. Once you put them down, don’t move them. Cook meatballs about 3-5 minutes per side, or until they’re browned on both sides.
• Transfer the meatballs to a baking sheet covered with foil (sprayed with nonstick cooking spray) or parchment paper and bake until cooked through and the internal temperature is 165°F (about 15-25 minutes, depending on size).

Oven Only:

• Preheat oven to 350°F. Transfer the meatballs to a baking sheet covered with foil (sprayed with nonstick cooking spray) or parchment paper and bake until cooked through and the internal temperature is 165°F (about 25-35 minutes, depending on size).

Air Fryer Instructions

• Working in batches, place meatballs in airfryer basket, being careful not to overcrowd them. Cook at 350°F for about 9-13 minutes or until the internal temperature is 165°F.

Notes

• Serving suggestions: Serve meatballs with sauce over pasta or rice. Make swedish meatballs or teriyaki meatballs or use any sauce. These are also great as an appetizer!
• Cooked meatballs can be frozen – freeze in a single layer on a cookie sheet lined with parchment paper, then once the balls are frozen place in an airtight container.

Nutrition

Serving: 1serving | Calories: 213kcal | Carbohydrates: 15g | Protein: 22g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 70mg | Sodium: 1574mg | Potassium: 925mg | Fiber: 3g | Sugar: 9g | Vitamin A: 955IU | Vitamin C: 14.6mg | Calcium: 67mg | Iron: 3.2mg

Other Meatball Recipes

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Easy Meatball Casserole

Appetizer

Sweet and Spicy Meatballs

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Easy Meatball Sub Bites

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Easy Teriyaki Meatballs

The post Easy Turkey Meatballs appeared first on Crazy for Crust.

Easy Crockpot Spaghetti Sauce

Whenever I’m craving comfort food, I think about this slow cooker tomato sauce recipe. It reminds me of my childhood except this recipe is made in a crockpot so I don’t have to watch it; it cooks itself! 

If you are a regular here, then you know I love my slow cooker recipes. They are almost effortless and always come out delicious. This slow cooker spaghetti sauce recipe is no different. Gone are the days when you have to stick to your kitchen for hours to stir and taste: set this and forget it. Plus, when you come home after a day of work your house will smell incredible, like an Italian kitchen.

Ingredients Needed

• Celery, Onion, Carrot: I use these as a vegetable base for my sauce.
• Garlic: REQUIRED! I love tons of fresh garlic in spaghetti sauce.
• Diced Tomatoes: I use fresh tomatoes but you can use canned tomatoes.
• Honey: A little sweetness helps cut the acidity of the tomatoes.
• Chicken Stock: This makes the flavor taste so deep, but you can also use water or vegetable stock.
• Spices: Gotta add tons of spice! I usually add salt, pepper, basil, oregano, thyme, and red pepper flake.

How to make Crockpot Spaghetti Sauce

1. Vegetables: I start my sauce with carrots, onions, celery, and garlic. I chop them small in a food processor so the sauce is fine and not chunky. Prepare the size of the vegetables as you wish, but a food processor or blender helps you chop them quickly.
2. Dump: Once the vegetables are soft, add them to a crockpot along with diced tomatoes, chicken stock, tomato paste, and lots of herbs and spices. I also follow the advice of my dad and “add a little honey” for sweetness.
3. Cook: Add to skillet over medium heat then just let it simmer away all day. You don’t need to watch it, the crockpot handles it all.

Expert tips

• Use fire-roasted cans of tomato sauce for even more flavor! Regardless of what kind of diced tomatoes you use, be sure to use a GOOD brand. I buy store brands for lots of things, but not tomato sauce. I like Contadina, Hunt’s, or San Marzano for this recipe.
• Likewise, be sure to buy good chicken stock, not broth. Use Trader Joe’s, O Organics, or Kitchen Basics (those are my favorites).
• I use dried herbs in this spaghetti sauce; the long cooking time can be rough on fresh herbs.
• Be sure to taste for salt/pepper towards the end of cooking. I don’t like adding a ton of salt so if you need to add some, go ahead.
• Don’t have honey? Use agave or maple syrup instead, or even a few teaspoons of sugar.

Print

The BEST Crockpot Tomato Marinara Sauce Recipe

This is the BEST EVER Crockpot Tomato Sauce! It’s easy to make marinara sauce in your slow cooker, the perfect homemade spaghetti sauce recipe for any dinner.

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 hours hours

Total Time 10 hours hours 20 minutes minutes

Servings 10 cups

Calories 53kcal

Author Dorothy Kern

Cost $8

Ingredients

• 1 stalk celery
• 1 medium yellow onion peeled
• 1 medium carrot peeled
• 4 cloves garlic peeled
• 2 28 ounce cans crushed tomatoes
• 6 ounces tomato paste
• 2 cups chicken stock or water
• 2 tablespoons honey
• 2 bay leaves
• 1 teaspoon Kosher salt
• ½ teaspoon ground pepper
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• ¼ teaspoon red pepper flakes

Instructions

• Place celery, onion, carrot, and garlic in a food processor and chop until fine. Heat 1 tablespoon olive oil in a small skillet over medium heat and cook the vegetables for about 5 minutes, or until tender. Remove from heat and place in a 5-7 quart crockpot insert.
• Add the crushed tomatoes, tomato paste, chicken stock or water, honey, and all spices to the crockpot insert. Stir to combine. Cover and cook on low heat 8-10 hours.
• Before serving, taste and add additional salt or pepper as desired.
• Store in refrigerator for up to 3 days or freeze for up to one month.

Video

Notes

• You can freeze crockpot spaghetti sauce in plastic containers or jars for up to 3 months.
• Brown sugar, granulated sugar, or agave can be substituted for the honey.

Nutrition

Serving: 1/16th recipe | Calories: 53kcal | Carbohydrates: 12g | Protein: 3g | Sodium: 142mg | Fiber: 3g | Sugar: 8g

Other Sauce Recipes

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Crockpot Chicken Marinara

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Pizza Sauce from Scratch

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Pasta

30 Minute Pasta Sauce Recipe

The post Easy Crockpot Tomato Sauce Recipe appeared first on Crazy for Crust.