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.

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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

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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. 

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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.

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

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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.

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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.

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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…

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To make an easy marinara sauce, you need this Slow Cooker Spaghetti Sauce recipe. It is a delicious, smooth, and fresh tomato sauce that cooks all day in the slow cooker so it has that cooked all day taste. It’s perfect for pasta night or you can freeze it for quick weeknight dinners!

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.

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Crockpot Spaghetti 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

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This Spicy Pasta Salad is the perfect summer salad that mixes pasta, cheese, tomatoes, and so much more together! It is great for a potluck or party and it will be gone quick – and the Arrabbiata style sauce adds a little spicy kick.

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

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Easy Baked Penne Pasta – this easy pasta casserole is FULL of cheese! It’s accidentally vegetarian and no one will know it’s semi-homemade! This is one of the best easy baked pasta recipe I’ve ever made.

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 Recipe

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.

Video

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 is another baked cheesy pasta recipe we love.
• Caramelized Onion and Pesto Flatbread – caramelized onions and pesto!
• Cheesy Chili Bake – with biscuits!

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

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!

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. Even the pickiest eaters will love this easy chicken and broccoli pasta.

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.

Tired of the same-old same-old? Change up your weeknight meals with this family favorite dish, BBQ Chicken Pasta Salad Recipe. It’s incredibly flavorful, creamy, and mayo-free. It’s the perfect dinner for a hot summer night! 

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

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