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Easy Budget Pasta Salad Recipe That Feeds 10 for Under 10 Dollars

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A quick, easy, and budget-friendly pasta salad that feeds 10 people for under $10. This recipe features simple pantry staples and fresh veggies with a tangy homemade dressing.

Ingredients

Scale
  • 1 pound (450g) elbow macaroni or rotini pasta
  • 1 cup (150g) cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1/2 cup (75g) sweet corn kernels
  • 1/2 cup (60g) shredded carrots
  • 1/4 cup (25g) red onion, finely chopped (optional)
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/2 cup (120ml) mayonnaise
  • 2 tablespoons (30ml) apple cider vinegar
  • 1 tablespoon (15ml) honey or sugar
  • 1 teaspoon (5g) Dijon mustard
  • Salt and black pepper to taste
  • Optional add-ins:
  • 1/2 cup (75g) shredded cheddar or mozzarella cheese
  • 1/4 cup (35g) sliced black olives
  • 1/4 cup (25g) chopped bell peppers

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 pound (450g) of pasta and cook according to package instructions until al dente, about 8-10 minutes. Stir occasionally to prevent sticking.
  2. Drain the pasta in a colander and rinse under cold water until completely cool. Shake off excess water and transfer to a large mixing bowl.
  3. In a small bowl, whisk together 1/2 cup (120ml) mayonnaise, 2 tablespoons (30ml) apple cider vinegar, 1 tablespoon (15ml) honey, and 1 teaspoon (5g) Dijon mustard until smooth. Season with salt and black pepper to taste.
  4. Chop the veggies: halve 1 cup (150g) cherry tomatoes, dice 1 medium cucumber, shred 1/2 cup (60g) carrots, chop 1/4 cup (25g) red onion, and roughly chop 1/4 cup (15g) fresh parsley. Add all to the mixing bowl with pasta.
  5. Pour the dressing over the pasta and veggies. Toss gently but thoroughly until everything is evenly coated. Add a little extra mayo or a splash of water if the salad looks dry.
  6. Fold in any optional add-ins like shredded cheese or olives if desired.
  7. Cover the bowl with plastic wrap or transfer to an airtight container. Chill in the fridge for at least 30 minutes to let flavors meld. Stir before serving.

Notes

Cook pasta al dente to avoid mushiness. Rinse pasta with cold water to stop cooking and cool it down. Make dressing from scratch for fresher taste. Chill salad for at least 30 minutes before serving to meld flavors. Store leftovers in an airtight container in the fridge for up to 3 days. Avoid freezing.

Nutrition

Keywords: pasta salad, budget recipe, easy pasta salad, crowd-pleaser, quick dinner, potluck recipe, vegetarian pasta salad

Find it online: https://lyrafeast.com/easy-budget-pasta-salad-recipe-that-feeds-10-for-under-10-dollars/