This Greek Pasta Salad recipe is the perfect easy dinner recipe and it’s perfect for a summer potluck. It’s a simple pasta salad with orzo and tons of Greek flavors – feta and briny olives with fresh veggies and a red wine vinaigrette. We absolutely love this 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!

How to make Greek Pasta Salad

1. 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.
2. Cook the pasta as directed on the package and drain, then cool. I like to add it to a bowl of ice water to stop the cooking and cool it faster.
3. Romaine lettuce is best but you could also use spring mix or a combination of spinach and iceberg lettuce.
4. Grape Tomatoes, Red Onion, Kalamata Olives, fresh Cucumbers are all classic Greek salad ingredients. You could also use cherry tomatoes or chopped fresh tomatoes or add green  bell pepper. I love using English cucumber but Persian cucumbers work too.
5. Garbanzo Beans are also called chickpeas – this is a classic Greek salad ingredient and they add texture.
6. Feta Cheese goes on top the salad and also in the dressing – giving delicious flavor.
7. To make the simple dressing, add the fresh garlic, oil, and feta, red vinegar, and spices to a mason jar. Seal and shake to emulsify the dressing. The feta turns it into a creamy dressing without adding mayo.

Expert Tips + Variations

• Add some chicken in if you’d like – you can use rotisserie chicken or shredded chicken that’s leftover.
• Use any pasta shape you like, but we like the small orzo. Make sure to use al dente pasta so it doesn’t get soggy.
• Swap out black olives or green olives if you want. You can also add kidney beans for a texture mix-up.
• I love sliced raw onions in this orzo salad, but you can omit if they’re too strong for you.

Print

Greek Pasta Salad Recipe

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.

Video

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

Side Dish

Easy Bean Salad

Recipes

Easy Corn Salad Recipe

Pasta

Mediterranean Chicken Pasta Salad

Salad

Summer Salad

I started making Black Bean Burgers about 10 years ago and we’ve been enjoying them ever since. I absolutely LOVE beans, so making them into a burger was not a stretch. These are an easy 30-minute meal that’s vegan with a gluten-free option. They’re a meatless burger you WILL want to eat!

Believe me, I love meat – a lot – and burgers are one of my favorite things. But, years ago, before it was trendy, I made black bean burgers and fell in love. If you love beans, you’re not going to miss the meat in this burger recipe.

Black bean burgers are an easy 30-minute meal that’s vegan and can also be made gluten free. We love trying to go meatless at least once a week; it’s healthier and better for the planet, plus it opens our eyes to different types of foods.

How to make Black Bean Burgers

• These burgers also have a secret ingredient: BEETS.
• The key to binding these together is blending some of the ingredients in the food processor, then adding whole beans for texture.
• You’re going to pulse it several times, or until it forms a slightly chunky paste. You don’t want it smooth like hummus, but more chunky like a tapenade.
• To cook your black bean burgers you simply fry them in some olive oil or nonstick cooking spray. They just need to heat through and get browned on both sides.
• It’s best to serve these on buns with something crunchy, like fresh onions or lettuce. The crunch of the veggies will be a great contrast to the soft burgers.

Print

Black Bean Burgers Recipe

This easy 30-minute meal is the perfect meatless weeknight dinner! Black Bean Burgers are full of flavor and are so healthy thanks to all the fiber in the beans and the fiber and vitamins in the secret ingredient: beets!

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 18 -20 servings (1 burger per serving)

Calories 230kcal

Author Dorothy Kern

Cost $8

Ingredients

• 1 15 ounce jar Sliced Beets, drained (regular not pickled, but pickled can be used)
• 4 15 ounce cans black beans , divided
• 4 cloves garlic , peeled
• 1 medium onion , coarsley chopped
• 1 cup Italian Breadcrumbs
• 1 teaspoon salt
• 1 teaspoon red pepper flakes
• ½ teaspoon ground black pepper
• 2 tablespoons olive oil
• Burger Buns

Toppings (optional):

• Lettuce
• Tomato
• Sliced Beets
• Favorite Condiments
• Cheese

Instructions

• Peel and coarsely chop the onion. Peel the garlic. Place both in the bowl of a food processor. Note: if you have a small food processor, you may need to work in batches. Add 2 cans of drained and rinsed black beans and the drained beets. Pulse until no big chunks remain and the mixture is a chunky paste.
• Place the beet mixture into a large bowl. Add remaining beans, red pepper flakes, breadcrumbs, salt and pepper. Stir to combine.
• Form patties using 1/4 cup of mixture.
• To cook: heat large skillet over medium-high heat. Add oil to the pan and let it get hot, then add the patties, cooking each side for about 3-4 minutes, or until browned and cooked through.
• Serve hot with burger toppings or store in an airtight container in the refrigerator.
• Burger topping ideas: use your favorites! These burgers are soft, so I recommend adding something crunchy (like lettuce, tomato, or more sliced beets) to your burger along with your favorite condiments and cheese (vegan cheese to keep it vegan).

Video

Notes

Notes:

• If you have a small food processor, you may need to work in batches.
• To make the recipe gluten-free, swap bread crumbs for a gluten-free version (panko or regular style) and use gluten-free buns.
• To freeze: Freeze uncooked or cooked burgers. Place in airtight container in single layers (with wax or parchment paper between layers). Freeze up to 1 month. If frozen, defrost in refrigerator, then cook as directed.

Nutrition

Serving: 1burger | Calories: 230kcal | Carbohydrates: 39g | Protein: 10g | Fat: 3.5g | Saturated Fat: 0.69g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 1.47g | Trans Fat: 0.01g | Cholesterol: 0.07mg | Sodium: 510mg | Potassium: 26mg | Fiber: 7g | Sugar: 3.46g | Vitamin A: 11.07IU | Vitamin C: 1.31mg | Calcium: 13mg | Iron: 2.95mg

This Easy Pasta Sauce Recipe can be made in just 30 minutes! It is so much better than store-bought and will taste great on any type of pasta – it’s great for a quick dinner when jarred sauce just won’t do.

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. 

Print

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.

Video

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

Step-by-Step Photos

Other Sauce Recipes

Pizza

Pizza Sauce from Scratch

Main Dish

Crockpot Spaghetti Sauce

Fall

Crockpot Applesauce

Candy

3 Ingredient Caramel Sauce

Easy salad recipes are the best in summer and this Corn Pasta Salad is one of my favorites. Made with tortellini, corn and lots of grilled veggies, this simple pasta salad has a homemade Italian vinaigrette.

Print

Corn Pasta Salad

This Corn Pasta Salad is an easy tortellini salad with corn and roasted vegetables tossed with a simple vinaigrette with mustard.

Course Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 10 servings

Calories 339kcal

Author Dorothy Kern

Cost $7

Ingredients

• 1 package (about 19 ounces) cheese tortellini see note
• 1 medium zucchini sliced
• 1 medium yellow squash sliced
• 2 cups frozen corn thawed
• 1 cup grape tomatoes diced
• 1 red pepper diced

Dressing:

• 1 tablespoon diced shallot
• 1 clove garlic minced or pressed
• 1 tablespoon dijon mustard
• ⅓ cup white balsamic vinegar
• ¾ cup olive oil
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ¼ teaspoon Italian seasoning

Instructions

• Cook tortelllini according to pacakge directions. Drain and cool.
• While you're cooking the tortellini, heat a griddle to medium high heat. Spray with nonstick cooking spray. Grill the zucchini and squash about 3-5 minutes per side (depending on thickness). Cool then dice.
• Mix together tortelllini, diced squash and zucchini, diced bell pepper, tomatoes and corn.
• Place all dressing ingredinets in a mason jar. Cover and shake until emulsified. Pour over salad. Toss to coat.
• Chill and serve within 2 days.

Notes

Use any flavor tortellini, fresh or frozen.

Nutrition

Serving: 1serving | Calories: 339kcal | Carbohydrates: 32g | Protein: 9g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 454mg | Potassium: 269mg | Fiber: 4g | Sugar: 4g | Vitamin A: 575IU | Vitamin C: 26.6mg | Calcium: 75mg | Iron: 1.8mg

We love pasta salads. Try our other favorite recipes:

• Pesto Tortellini Salad is another favorite with tortellini
• Pizza Pasta Salad uses tortellini again but you can use your favorite pasta
• BBQ Chicken Pasta Salad has chicken and my favorite BBQ sauce
• Spicy Italian Pasta Salad is an OG classic recipe!

Pesto Tortellini Pasta Salad is the perfect simple dinner or potluck dish! It’s like a pasta salad but made with cheese tortellini, basil pesto, sun-dried tomatoes and pine nuts! It’s a hearty pesto pasta salad that I can never stop eating.

I think I could live on tortellini…especially with my homemade pesto! Making a Tortellini Salad with pesto is SO simple – it’s done in less than 30 minutes. I make this every time I have a party and sometimes I just keep it in the fridge for quick lunches or dinners all summer long.

I love to use tortellini in pasta salads. It adds texture, flavor and if you use cheese tortellini it makes this dish a great vegetarian side dish for parties. In fact, if I had to choose, I think I could go without all other pasta and just live on tortellini!

Ingredient Notes

• Tortellini – Use your favorite brand, fresh tortellini or frozen. I’ll usually use whatever is on sale. The only difference between fresh and frozen tortellini is the cook time.
• Toppings – I add chopped sun-dried tomatoes (drain the oil), pine nuts, and sometimes I’ll add thawed frozen peas. You could also add rotisserie chicken (or leftover chicken breasts) to give it more protein. Add artichoke hearts or anything else you love!
• You’ll need Pesto, of course. Use a jar or make my homemade pesto recipe.

Print

Pesto Pasta Salad with Tortellini

Pesto Tortellini Salad is the perfect pasta salad! Filled with cheese tortellini and peas it’s coated with pesto and sun-dried tomatoes! Everyone always raves about this recipe!

Course Salad, Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 8 servings

Calories 508kcal

Author Dorothy Kern

Cost $8

Ingredients

• 1 19 ounce bag frozen cheese tortellini
• 2 cups thawed frozen peas (optional; not pictured but delicious)
• ½ cup prepared pesto see note
• 1 8 ounce jar julienned sun-dried tomatoes drained
• 1 cup shredded parmesan cheese
• ½ cup pine nuts

Instructions

• Cook tortellini according to package directions. During the last 2 minutes of cooking time add the frozen peas to heat them up. Drain well.
• Toss with pesto. Let the past cool.
• Add sun-dried tomatoes, parmesan, and pine nuts. Toss and serve cold.
• Store in refrigerator. Good for up to 3 days.

Notes

Use more pesto (or less) for a stronger or milder flavor.

Nutrition

Serving: 1serving | Calories: 508kcal | Carbohydrates: 42g | Protein: 32g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 45mg | Fiber: 8g | Sugar: 10g

Perfect Basil Pesto

This homemade Basil Pesto is the perfect from scratch recipe! My ultimate pesto recipe is so easy to make and adds so much flavor to so many recipes. If food could be a perfume, I’d want this one. Make a batch of pesto for dinner today! Best Recipe for Basil Pesto I’ll never forget the…

View Recipe

Favorite Summer Pasta Salads

Recipes

Greek Pasta Salad

Pasta Salad

Pizza Tortellini Salad

Recipes

Tortellini Caprese Pasta Salad

Pasta

BBQ Chicken Pasta Salad

This Classic Taco Salad recipe is a quick 30-minute dinner loaded with all of your favorite taco ingredients. It’s kind of like a Taco Bell Taco Salad but made at home in no time at all – we eat this at least once a week!

Taco Salad Ingredients

• The Taco Meat is made with lean ground beef or lean ground turkey and taco seasoning – I love the grocery store kind that has chili powder, onion powder, cumin, and other spices in it, but we usually use low-sodium.
• Chopped romaine lettuce or iceberg lettuce (or mix them up together!)
• Toppings: Tomatoes (I like diced Roma tomatoes or halved grape tomatoes or cherry tomatoes), sliced black olives, pickled jalapenos, and shredded cheddar cheese are our go-to add-ins.
• Guacamole and Salsa act as the dressings for this salad.
• The one thing you MUST add – Tortilla Strips or crushed chips – for crunch and to give it that true taco taste.

How to make Taco Bell Salad Tips

1. Be sure to brown the meat and then drain the fat before adding the taco seasoning.
2. Let the taco meat cool a bit before making the salad.
3. Serve all the ingredients in small bowls for everyone to make themselves, like a salad charcuterie board.
4. Top the salad with guacamole and salsa, and then toss the salad to combine. Garnish with the tortilla strips and cilantro for serving.
5. See below the recipe for more variations!

Print

Simple Taco Salad

Taco Salad is an easy 30 minute meal that's perfect for a weeknight meal that's healthy.

Course Main Course, Salad

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 260kcal

Author Dorothy Kern

Ingredients

• 1 pound lean ground turkey or beef
• 1 package taco seasoning
• 1 head romaine lettuce chopped
• 1 roma tomato diced
• ½ cup sliced olives
• ¼ cup pickled jalapenos
• ¼ cup shredded cheddar cheese
• ¼ cup guacamole see note
• ¼ cup salsa
• Tortilla strips for garnish
• Cilantro for garnish

Instructions

• Place ground turkey in a medium sized skillet over medium heat. Cook, breaking up the meat to small pieces, until no longer pink. Drain any excess fat.
• Add taco seasoning and water called for on pouch (usually ¾ cup). Stir to combine and cook as directed on package. Remove from heat and set aside to cool slightly.
• Add romaine to a large salad bowl. Add cooked meat, tomato, jalapenos, olives, and cheese.
• Top with guacamole and salsa then toss to combine. Garnish with tortilla strips and cilantro. Serve immediately.

Video

Nutrition

Serving: 1serving | Calories: 260kcal | Carbohydrates: 5g | Protein: 24g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 659mg | Potassium: 442mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1227IU | Vitamin C: 5mg | Calcium: 95mg | Iron: 2mg

If you love the Taco Bell Mexican Pizza, but don’t always feel like leaving the house to go get it – this is a homemade Mexican pizza recipe copycat! Just like the original but made at home – anytime you want it – it’s so good!

Storing Leftovers

• If you have leftover Mexican pizza, just store in an airtight container in the fridge. I don’t recommend freezing these.
• To reheat them, you can microwave or to make them crunchy, air fry or reheat in oven.

Print

Copycat Mexican Pizza Recipe

Mexican Pizza recipe is a copycat of my favorite Taco Bell recipe. It contains refried beans, taco meat, cheese, and many other yummy toppings!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 Servings

Calories 509kcal

Author Dorothy Kern

Cost $7

Ingredients

• 8 Fajita Sized Flour Tortillas
• 1 cup refried beans
• 1 pound taco meat see note
• ¼ cup red enchilada sauce
• 1 cup shredded cheddar cheese
• 1 small Roma tomato diced

Instructions

• Preheat oven to 400°F. Spray a cookie sheet with nonstick cooking spray.
• Place tortillas on prepared cookie sheet(s). Spray each tortilla evenly with nonstick cooking spray. Bake 3-5 minutes, then flip and bake another 3-5 minutes, watching closely, until they’re browned on each side.
• Remove tortillas from cookie sheet. Place 4 tortillas on the cookie sheet. Spread each with refried beans. Top with taco meat.
• Place another tortilla on top the meat and spread with enchilada sauce. Sprinkle with cheese and tomatoes.
• Bake until cheese is melted and meat is heated through, about 5-8 minutes. Serve hot.
• Store leftovers in the refrigerator for up to 2 days. Bake to reheat or use the air fryer!

Notes

• Taco meat: you can make your favorite taco meat using ground beef or ground turkey. We love using a packet of reduced sodium taco seasoning and following the directions on the packet, but use your favorite. This is a great way to use up leftover meat.

Nutrition

Serving: 1servings | Calories: 509kcal | Carbohydrates: 39g | Protein: 40g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 99mg | Sodium: 1166mg | Potassium: 556mg | Fiber: 5g | Sugar: 6g | Vitamin A: 689IU | Vitamin C: 5mg | Calcium: 332mg | Iron: 5mg

Other Pizza Recipes

Pizza

Hawaiian Pizza Recipe

Recipes

Easy BBQ Chicken Pizza

Pizza

Sheet Pan Pizza

Pizza

Easy Pull Apart Pizza Bread

You can make pizza dough without yeast and you only need 5 ingredients! Make this No Yeast Pizza Dough Recipe in under 30 minutes you have a delicious dinner on your table fast and you won’t even miss the yeast.

Just 5 ingredients:

• Instead of using yeast you can use baking powder. The correct combination of baking powder to flour and salt will cause the dough to rise in the oven and have a similar texture to a crust with yeast.
• Besides that you need all the normal homemade pizza ingredients: All-purpose flour, salt, olive oil, and water. And your favorite pizza toppings, of course!
• If you happen to have self-rising flour, you can easily substitute in this recipe. Instead of the dry ingredients below, just use 2 1/2 cups of self-rising flour.

How to make Pizza Dough without Yeast

1. Whisk together the dry ingredients in a large bowl and add the liquid.
2. Stir with a wooden spoon or spatula as much as you can. At some point it will be come impossible for it to come together with just a spoon (this is called a “shaggy dough”), so you’ll need to get your hands in there to “knead” it together in to a ball.
3. Roll pizza crust out on parchment paper, otherwise it will stick to your surface. It’s also easier to transfer to your pan when it’s on parchment paper. Simply roll out your dough to your desired thickness. You can make a thick crust pizza or a thin crust, by just rolling it more or less.
4. Once you have your pizza dough it’s time to top it with tomato sauce, mozzarella cheese, and your favorite toppings.

Expert Tips

Because it won’t have the rising process of yeast, this dough won’t be as chewy and it won’t have that “yeasty” flavor, but it is the perfect way to make pizza crust when you don’t have yeast.

Best Pizza Pans

• Use a round pizza pan, like I did. Mine is a 10″ round, but you can use any size. If you have a smaller pan but want a thinner pizza, just divide the dough in two to make two pizzas.
• Use a cookie sheet or jelly roll pan
• Bake this in a cast iron skillet
• Divide the dough in quarters to make four personal pizzas.

Print

No Yeast Pizza Dough Recipe

Make my no yeast pizza dough recipe and have pizza in under 30 minutes! This pizza dough is made without yeast and can be made gluten-free, whole wheat or with most different kinds of flour and any toppings.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 349kcal

Author Dorothy Kern

Cost $5

Ingredients

• 2 ½ cups (310g) all purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 2 tablespoons (30ml) olive oil
• ¾ cup (177ml) water

Instructions

• Preheat oven to 450°F. Spray your pizza or sheet pan with nonstick cooking spray.
• Whisk together flour, baking powder, and salt. Add oil and water and stir until you can’t anymore, then work the dough with your hands until it’s smooth and forms a ball.
• Place the ball of dough on a floured surface (or on parchment paper) and roll it into desired size (about 9-11-inch circle).
• Place dough on prepared pan. Top as desired with sauce, cheese and toppings.
• Bake for about 10-12 minutes, rotating the pan as needed so it cooks evenly.
• The crust won’t get dark golden, but will look slightly golden and no longer doughy, and the cheese will be melted once it’s done.
• Serve hot. Store leftovers in an airtight container for up to 3 days.

Notes

• Whole Wheat Dough: substitute half whole wheat flour and half all-purpose (1 1/4 cups of each).
  Gluten Free Dough: substitute GF AP 1:1 flour for the all purpose.
• Substitute the equal amounts of Bread Flour or White Whole Wheat Flour for the All Purpose called for.
• To substitute Self-Rising Flour use 2 1/2 cups self-rising flour and omit the dry ingredients.
• You can also divide the dough into 4 pieces to make 4 mini pizzas, or turn your dough into breadsticks.

Nutrition

Serving: 1serving | Calories: 349kcal | Carbohydrates: 61g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Sodium: 297mg | Potassium: 336mg | Fiber: 2g | Sugar: 1g | Calcium: 120mg | Iron: 4mg

French Bread Pizza combines my two loves: French Bread and Pizza all in one easy dinner! Crunchy, garlicky, and delicious, this easy pizza recipe has your favorite toppings and is the easiest way to make pizza at home in no time at all!

Expert Tips

• If you prefer a softer pizza (soggy, as some would call it), skip the first bake.
• You do not have to add the garlic to the oil.
• You can make French bread pizza in an air fryer! Do the pre-cook at 400°F for a few minutes then the same once the toppings are added. This is my favorite air fryer.

Print

French Bread Pizza Recipe

Learn how to make one of our favorites – French Bread Pizza! This easy recipe is the perfect method for making your favorite pizza with your favorite sauce and toppings on french bread instead of pizza dough.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 310kcal

Author Dorothy Kern

Cost $8

Ingredients

• 1 loaf French Bread
• 2 tablespoons olive oil
• 1 clove garlic
• ½-1 cup pizza sauce
• 2 cups shredded mozzarella cheese
• Assorted Toppings

Instructions

• Preheat oven to 450°F. Line a cookie sheet with foil for easy cleanup.
• Slice the french bread in half horizontally. Place both halves face up on prepared cookie sheet. I sometimes cut it in half first to make cutting easier (making 4 halves).
• Crush garlic in a garlic press and stir into olive oil in a small bowl. Use a pastry brush to rub the oil over the top of the bread.
• Bake the bread for about 4-5 minutes, or until the edges just get lightly brown and the top has formed a "crust" (don't let the top get too golden).
• Spread sauce evenly over bread. Top with cheese and toppings.
• Bake again for 5-12 minutes, or until cheese is melted.
• Slice and serve hot. Store leftovers in refrigerator.

Video

Notes

• Don’t like garlic? Skip adding it to the oil.
• Want it softer? Skip the first bake.

Topping Ideas:

• Pepperoni, salami, sausage
• Olives, mushrooms, peppers, onions
• Ham, pineapple
• Reheat pizza in the oven or using a toaster oven or air fryer to keep leftovers crunchy.

Nutrition

Serving: 1serving | Calories: 310kcal | Carbohydrates: 40g | Protein: 16g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 683mg | Potassium: 181mg | Fiber: 2g | Sugar: 3g | Vitamin A: 341IU | Vitamin C: 1mg | Calcium: 221mg | Iron: 3mg

Other favorite pizza recipes:

• Ultimate pizza crust
• Ranch Pizza
• Pesto Pizza
• Hawaiian Pizza

This is the perfect easy 30 minute meal or Friday night dinner – use your favorite toppings. My kids love this!

This Turkey Chili Recipe is a true 30 minute meal and is soon to be one of your favorites! Especially in the winter months, I love a good bowl of chili and this is the one I always make. You can slow cook it longer, but it’s delicious in just 30 minutes!

How to Make my Turkey Chili Recipe

1. Cook ground turkey in a medium soup pot or dutch oven. Break it up into small bite-sized pieces.
2. Add the diced onion and cook until the onion is almost translucent. Drain fat as needed.
3. Add the spices to the turkey and onion mixture and stir it evenly, scraping all the little bits off the bottom of the pan.
4. Add the diced green chilies, crushed tomatoes, beans with their liquid, and chicken stock. Stir everything together thoroughly.
5. Cover and bring mixture to a boil. Cook the chili, stirring it often, until the mixture thickens and flavors meld together, about 15-20 minutes (longer if desired). It will start to look more like a chili and get thick when it’s about done. 
6. Add additional salt, black pepper and/or cayenne as desired.

Expert Tips

• Add a small amount of cayenne and then add more to taste after it cooks a bit! It’ll get spicier as it cooks.
• It’s important to use chicken stock or broth for flavor – you can also use beef or vegetable stock. This gives it the all day flavor in just 30 minutes.
• Make sure to let the chili full thicken during cooking. Chili has always been more rich and hearty and less soupy. Letting it thicken and adding great flavors makes for a great chili. You can even simmer this longer than 20 minutes if you want a thicker chili. I’ve let it simmer up to 2 hrs.
• Store leftover chili in the refrigerator in an airtight container or store in the freezer for up to 1 month. Reheat in microwave.

Print

Turkey Chili Recipe

Turkey Chili is the perfect easy dinner recipe! This is an easy 30 minute meal that's perfect for a weeknight. Make with ground beef and your choice of beans for an easy pantry meal!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 222kcal

Author Dorothy Kern

Cost $10

Ingredients

• 1 pound ground turkey
• 1 small or ½ medium onion diced (about 1 cup)
• 1 teaspoon cumin
• 1 teaspoon salt
• ¾ teaspoon chili powder
• ½ teaspoon pepper
• ½ teaspoon garlic powder
• ¼-½ teaspoon cayenne pepper
• 4 ounce can diced green chilies
• 28 ounce can crushed tomatoes
• 15 ounce can black beans or pinto or kidney beans
• 15 ounce can corn drained (or equivalent frozen corn)
• 1 cup chicken stock

Instructions

• Add ground turkey to a medium soup pot or dutch oven. Break up into small pieces. Add the onion and cook over medium high heat until turkey is almost cooked through and onion is almost translucent (about 5-7 minutes). Drain fat if needed.
• Add the spices to the turkey and onion mixture; stir.
• Add diced green chilies, crushed tomatoes, beans with their liquid, corn, and chicken stock. Stir.
• Cover and bring mixture to a boil.
• Cook, stirring often, with pot partially covered, until mixture thickens and flavors meld, about 15-20 minutes (longer if desired).
• Add additional salt, pepper and/or cayenne as desired.
• Serve hot with chopped onions and cheddar cheese.

Notes

• Note: you can use ground beef if you prefer. Use any fat content, although I normally use 93% lean meat.
• Use any kind of beans – black beans are our favorite but pinto or kidney beans are great!
• Vegetable stock or beef stock can be used. We usually use low sodium stock.

Nutrition

Serving: 1serving | Calories: 222kcal | Carbohydrates: 26g | Protein: 26g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 43mg | Sodium: 999mg | Potassium: 904mg | Fiber: 8g | Sugar: 8g | Vitamin A: 412IU | Vitamin C: 18mg | Calcium: 79mg | Iron: 4mg

Other Chili Recipes

Appetizer

Crockpot Chili Dip

Casserole

Easy Cheesy Chili Biscuit Bake

Recipes

Chili Tater Tot Casserole

Sports

Easy Chili Cheese Dip