These Crock Pot Chicken Al Pastor Tacos are sweet, smoky, and incredibly flavorful! An easy slow cooker dinner made with juicy shredded chicken, fresh pineapple, chipotle peppers, and warm spices for a healthy, protein-packed dinner.

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These Crockpot Chicken Al Pastor Tacos are everything you love about classic al pastor, but made effortlessly in the slow cooker with chicken instead of pork! Sweet pineapple, smoky chipotle peppers, warm spices, and juicy, tender meat all simmered low and slow in a vibrant homemade al pastor sauce until it’s fall-apart tender. Finished with fresh pineapple, crunchy onion, creamy avocado, cilantro, cotija cheese, and a squeeze of fresh lime, these tacos are bursting with bold Mexican-inspired flavors in every bite! Perfect for busy weeknights, meal prep, Taco Tuesday, or feeding a crowd!

Why You’ll Love These

• Easy slow cooker recipe – simply blend the sauce, pour it over the chicken, and let your crockpot do all the work!
• Flavor-packed – pineapple, chipotle peppers, garlic, vinegar, and warm spices create the sweet, smoky, tangy flavor that makes these chicken tacos al pastor so irresistible.
• Great for meal prep – make a batch at the beginning of the week and enjoy tacos, burrito bowls, salads, quesadillas, or wraps for several meals.
• Perfect for entertaining – set out all your favorite toppings and let everyone build their own tacos for an easy taco bar.

Ingredients You’ll Need

• chicken – boneless, skinless chicken breasts become incredibly tender as they slowly cook in the flavorful sauce. You can also substitute boneless skinless chicken thighs for even juicier meat.
• pineapple – fresh pineapple gives the sauce its signature sweetness while helping tenderize the chicken naturally. Don’t skip the pineapple juice, it helps create the perfect consistency for blending.
• chipotle peppers + adobo sauce – these smoky peppers are the star of the sauce that add rich smoky flavor with just the right amount of heat. The sauce intensifies the smoky flavor while adding richness to the marinade.
• garlic – adds depth and a punch of flavor that balances the sweetness of the pineapple.
• apple cider vinegar – adds brightness and tanginess while helping recreate the signature flavor profile of traditional al pastor. White vinegar would work great too.
• tomato paste – adds richness, color, and concentrates the flavors of the al pastor marinade.
• honey – balances the smoky chipotle peppers without making the sauce overly sweet. You could also use maple syrup or other natural sweetener.
• spices – a combination of chili powder, smoked paprika, ground cumin, dried oregano, kosher salt and black pepper.
• tortillas – I like to use street-size flour tortillas, but you could also use corn tortillas if you prefer.
• toppings – fresh diced pineapple, finely diced white onion or red onion, fresh cilantro, diced avocado, crumbled cotija cheese and a fresh squeeze of lime. You could also top with sour cream, queso fresco, tomatillo salsa, radish slices, or jalapeño slices.

How to Make Chicken Al Pastor Tacos

1. Blend the sauce. In a high-powered blender, combine the pineapple chunks, pineapple juice, chipotle chiles, adobo sauce, garlic, apple cider vinegar, tomato paste, honey, chili powder, smoked paprika, cumin, oregano, salt, and black pepper. Blend until completely smooth.
2. Add everything to the slow cooker. Place the chicken breasts into the bottom of a 6-quart slow cooker. Pour the blended al pastor sauce over the chicken, making sure each piece is well coated.
3. Slow cook. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken is cooked through and easily shreds with two forks.
4. Shred the chicken. Transfer the chicken breast to a cutting board or large bowl and shred using two forks. Return the shredded chicken to the crockpot and stir it into the flavorful sauce so every bite is coated.
5. Broil in the oven. For the best texture, spread the shredded chicken onto a large baking sheet in an even layer. Broil for 3–5 minutes until the edges become slightly caramelized and lightly crispy. This extra step mimics the crispy edges of traditional al pastor cooked on a vertical spit or open flame.
6. Assemble the tacos. Warm the tortillas and fill each one with the shredded chicken. Top with fresh pineapple, diced onion, avocado, cilantro, cotija cheese, and a generous squeeze of fresh lime juice.

Tips for the Best Chicken Al Pastor Tacos

• Don’t skip blending the sauce – blending the pineapple, chipotle peppers, garlic, and spices into a smooth sauce ensures every bite of chicken is evenly coated with flavor.
• Use fresh pineapple – fresh pineapple adds a naturally bright sweetness that balances the smoky chipotle peppers. It also contains natural enzymes that help tenderize the chicken while it cooks. If fresh pineapple isn’t available, canned pineapple packed in 100% juice is a great substitute.
• Cook low and slow – cooking the chicken on low produces the most tender, juicy results. While the high setting works when you’re short on time, the lower temperature allows the flavors to develop more fully and helps prevent the chicken from drying out.
• Shred the chicken while warm – as soon as the chicken is finished cooking, transfer it to a cutting board and shred it while it’s still hot. Warm chicken shreds much more easily, and returning it to the crockpot allows it to soak up every bit of the flavorful al pastor sauce.
• Let the chicken soak up the sauce – after shredding, stir the chicken back into the sauce and let it sit in the slow cooker for about 10 to 15 minutes before serving. This extra time allows the meat to absorb even more flavor, making every bite extra juicy and delicious.
• Don’t skip broiling the chicken – this is the secret to creating those delicious crispy edges! Spread the shredded chicken onto a large rimmed baking sheet and let the oven’s broiler work its magic until the edges become lightly caramelized and crispy.
• Warm the tortillas – never skip warming your tortillas. Heat them in a dry skillet, directly over a gas flame, or wrap them in foil and warm them in the oven. Warm tortillas are softer, more pliable, and much less likely to tear when filled.
• Make it ahead for even more flavor – like many slow cooker recipes, this chicken al pastor tastes even better the next day after the flavors have had time to meld together. An excellent meal prep recipe for lunches, easy dinners, taco salads, burrito bowls, or quesadillas throughout the week.

What to Serve with Chicken Al Pastor Tacos

• Cilantro lime cauliflower rice
• Mexican street corn salad
• Black bean and corn salad
• Homemade guacamole
• Fresh pico de gallo
• Tortilla chips and fresh salsa
• Refried or black beans
• Chopped Mexican salad
• Watermelon, cucumber and feta salad

Frequently Asked Questions

Prepping and Storage

• To Prep – Blend the al pastor sauce up to 2 days in advance and refrigerate it until ready to cook. You can also combine the sauce and chicken in a freezer bag and freeze it together for an easy dump-and-go slow cooker meal.
• To Store – Store leftover chicken al pastor in an airtight container in the refrigerator for 4–5 days. When ready to reheat, warm the chicken in a skillet over medium heat or microwave in 30-second intervals until heated through. Add a splash of pineapple juice, orange juice or chicken broth if needed to keep the meat moist.
• To Freeze – Freeze cooked chicken in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Favorite Mexican-Inspired Dishes

• Healthy Chicken Enchiladas
• Mexican Stuffed Bell Peppers
• Baked Chicken Fajita Roll-Ups
• Sheet Pan Chicken Fajitas
• Sheet Pan Shrimp Fajitas
• Easy Chicken Tortilla Soup
• Enchilada Stuffed Zucchini Boats

More Taco Recipes

• Cilantro Lime Chicken Tacos
• Mango Sriracha Salmon Tacos
• Turkey Taco Lettuce Wraps
• Healthy Taco Salad
• Fish Tacos with Peach Mango Salsa

Hope you all enjoy these Chicken Al Pastor Recipe! If you love these as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!

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Crock Pot Chicken Al Pastor Tacos

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These Crock Pot Chicken Al Pastor Tacos are sweet, smoky, and incredibly flavorful! An easy slow cooker dinner made with juicy shredded chicken, fresh pineapple, chipotle peppers, and warm spices for a healthy, protein-packed dinner.

Course Main Course

Cuisine Mexican

Keyword Crock Pot Chicken Al Pastor Tacos

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 6

Calories 341kcal

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 cup pineapple chunks, plus 1/2 cup pineapple juice
• 3 chipotle peppers in adobo sauce
• 2 Tbsp adobo sauce
• 3 cloves garlic
• 1 Tbsp apple cider vinegar
• 2 Tbsp tomato paste
• 1 Tbsp honey
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper

For Serving:

• 12 small flour tortillas (street taco size)
• Finely diced pineapple
• Finely diced white onion
• Small diced avocado
• Fresh cilantro finely chopped
• Lime wedges
• Crumbled cotija cheese

Instructions

• Blend the sauce. In a high-powered blender, combine the pineapple chunks, pineapple juice, chipotle chiles, adobo sauce, garlic, apple cider vinegar, tomato paste, honey, chili powder, smoked paprika, cumin, oregano, salt, and black pepper. Blend until completely smooth.
• Add to the crock pot. Place the chicken breasts into the bottom of a 6-quart slow cooker. Pour the blended al pastor sauce over the chicken, making sure each piece is well coated.
• Slow cook. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken is cooked through and easily shreds with two forks.
• Shred the chicken. Transfer the chicken to a cutting board or large bowl and shred using two forks. Return the shredded chicken to the crockpot and stir it into the flavorful sauce so every bite is coated.
• Broil in the oven. For the best texture, spread the shredded chicken onto a baking sheet in an even layer. Broil for 3–5 minutes until the edges become slightly caramelized and lightly crispy. This extra step mimics the crispy edges of traditional al pastor cooked on a vertical spit.
• Assemble the tacos. Warm the tortillas and fill each one with the shredded chicken. Top with fresh pineapple, diced onion, avocado, cilantro, cotija cheese, and a generous squeeze of fresh lime juice.

Nutrition

Serving: 2 tacos | Calories: 341kcal | Carbohydrates: 22.1g | Protein: 52.1g | Fat: 6.8g | Saturated Fat: 1.5g | Cholesterol: 128.5mg | Sodium: 636mg | Fiber: 11.5g | Sugar: 8.2g

This Easy Greek Orzo Salad is packed with fresh veggies, chickpeas, feta, briny olives and the most delicious homemade lemon herb dressing. Perfect for meal prep, picnics, and summer cookouts!

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If you are looking for the perfect summer pasta salad that feels fresh, colorful, and satisfying, this Greek Orzo Salad recipe checks all the boxes! Packed with tender whole wheat orzo, crisp cucumbers, juicy tomatoes, creamy feta, hearty chickpeas, peppery arugula, and a bright homemade Greek vinaigrette, this salad is loaded with fresh Mediterranean flavors in every bite. Whether you’re meal prepping lunches for the week, heading to a backyard barbecue, or looking for an easy side dish to pair with grilled chicken, salmon, or burgers, this delicious Greek orzo salad is always a crowd favorite!

Why You’ll Love This

• Fresh flavors – crisp veggies, creamy feta, briny Kalamata olives, fresh herbs, and a bright homemade vinaigrette make every bite incredibly flavorful!
• Wholesome and filling – whole wheat orzo and chickpeas add fiber and protein to make this much more satisfying than your average pasta salad.
• Customizable – feel free to add grilled chicken, shrimp, salmon, avocado, or extra vegetables to make this salad all your own.
• Great for meal prep – this Greek orzo pasta salad can be stored for several days in the fridge, making it ideal for lunches or easy dinners throughout the week.

Ingredients You’ll Need

• orzo – whole wheat orzo gives this salad a delicious nutty flavor while adding extra fiber and nutrients. Cook it just until al dente so it stays firm after being tossed with the dressing.
• cucumber – English cucumbers stay crisp and contain fewer seeds than traditional cucumbers, making them ideal for pasta salads. You could also use mini cucumbers or Persian cucumbers if you don’t have an English cucumber.
• tomatoes – sweet cherry tomatoes or grape tomatoes add bursts of juicy freshness and beautiful color. Slice them in half so they soak up the dressing.
• red onion – a little red onion adds the perfect amount of bite and crunch without overpowering the salad.
• olives – Kalamata olives bring the classic salty, briny flavor that makes Greek salads so delicious.
• chickpeas – garbanzo beans make the salad heartier while adding plant-based protein and fiber. Be sure to rinse and drain them well before adding.
• arugula – peppery arugula adds freshness and a slight bite that balances the richness of the feta and olives.
• feta cheese – instead of using crumbled feta, cut a block of feta into cubes. It stays creamier and provides little pockets of salty goodness throughout the salad.
• fresh parsley – brightens the entire salad and adds a pop of herbaceous flavor. You could also add other fresh herbs such as fresh dill, basil, fresh mint or oregano.
• homemade Greek salad dressing – a combination of olive oil, red wine vinegar, fresh lemon juice, Dijon mustard, garlic, dried oregano, kosher salt and black pepper.

How to Make Greek Orzo Salad

1. Cook the orzo. Bring a large pot of salted water to a boil and cook the orzo according to package directions until al dente. Drain and immediately rinse the hot orzo under cold water to stop the cooking process. Allow it to cool completely before assembling the salad.
2. Make the dressing. In a small bowl or mason jar, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, dried oregano, salt and pepper. Whisk until smooth and emulsified.
3. Assemble the salad. In a large bowl, combine the cooked orzo and the rest of the salad ingredients. Pour the dressing over the salad and gently toss until everything is evenly coated.
4. Chill. Cover and refrigerate the salad for at least 30 minutes before serving. This gives the dressing time to soak into the pasta and vegetables while allowing all of the flavors to meld together.
5. Serve and enjoy. Give the salad one final toss and garnish with extra feta, parsley, fresh oregano, and a squeeze of lemon if desired.

Tips for the Best Greek Orzo Salad

• Cook the orzo just until al dente – overcooked pasta becomes soft after sitting in the dressing. Slightly firm pasta holds up much better.
• Rinse the pasta – running cold water over the cooked orzo stops the cooking process and cools it quickly so the vegetables stay crisp.
• Let the salad chill – the flavors become noticeably better after about 30 minutes in the refrigerator.
• Use block feta instead of crumbles – fresh feta packed in brine has a creamier texture and much better flavor than pre-crumbled feta.
• Don’t skip the fresh lemon juice – freshly squeezed lemon brightens the dressing in a way bottled juice simply can’t.
• Taste before serving – after chilling, the pasta may absorb some of the dressing. Add an extra squeeze of lemon juice or drizzle of extra virgin olive oil if needed to freshen everything up.
• Use fresh herbs – fresh parsley makes a huge difference and gives the salad a vibrant finish.

Variations and Substitutions

• Add protein – turn this into a main dish by adding in sliced lemon herb grilled chicken, this lemon garlic shrimp, some flaked salmon or even grilled tofu.
• Extra veggies – feel free to throw in some chopped bell peppers, marinated artichoke hearts, fresh spinach or diced avocado.
• Make it gluten-free – use your favorite gluten-free orzo pasta or other gluten-free small pasta shape in this Mediterranean orzo salad.
• Make it vegan – simply omit the feta or replace it with your favorite dairy-free alternative.

What to Serve with Greek Orzo Salad

• Lemon Herb Grilled Chicken
• Greek Chicken Kabobs
• Mediterranean Chicken Meatballs
• Lemon Garlic Shrimp and Chickpeas
• Sheet Pan Lemon Herb Chicken and Potatoes
• Easy Air Fryer Salmon

Frequently Asked Questions

Prepping and Storage

• To Prep – you can cook the orzo up to 2 days in advance. Make the dressing several days ahead and store it in the refrigerator. Chop all the vegetables ahead of time. Assemble everything except the arugula if making more than a day ahead, then stir it in just before serving for the freshest texture.
• To Store – store leftovers in an airtight container in the refrigerator for up to 4 days. Give the salad a quick toss before serving, and refresh it with a drizzle of olive oil or a squeeze of lemon juice if needed.

Favorite Pasta Salad Recipes

• Easy Caprese Pasta Salad
• Lemon Arugula Orzo Salad
• Roasted Vegetable Pasta Salad
• Rainbow Orzo Salad
• Lemon Basil Pasta Salad
• Italian Pasta Salad

Hope you all enjoy this Greek Orzo Salad recipe! If you love this as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!

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Greek Orzo Salad

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This Easy Greek Orzo Salad is packed with fresh veggies, chickpeas, feta, and the most delicious homemade lemon herb dressing. Perfect for meal prep, picnics, and summer cookouts!

Course Salad, Side Dish

Cuisine Mediterranean

Keyword Greek Orzo Salad

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 8

Calories 279kcal

Ingredients

• 16 oz dry whole wheat orzo (about 2 cups)
• 1 English cucumber diced
• 2 cups cherry tomatoes halved
• 1/2 cup red onion chopped
• 1/3 cup Kalamata olives pitted and chopped
• 1 (15 oz) can chickpeas drained and rinsed
• 2 cups baby arugula
• 3/4 cup feta cheese cut into cubes
• 1/4 cup fresh parsley finely chopped

For the Dressing:

• 1/3 cup olive oil
• 1/4 cup red wine vinegar
• 2 Tbsp fresh lemon juice
• 2 tsp Dijon mustard
• 1 clove garlic minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

• Cook the orzo. Cook the orzo according to package directions until al dente. Drain and immediately rinse under cold water to stop the cooking process. Allow it to cool completely before assembling the salad.
• Make the dressing. In a small bowl or mason jar, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, dried oregano, salt and pepper. Whisk until smooth and emulsified.
• Assemble the salad. In a large serving bowl, combine the cooked orzo and the rest of the salad ingredients. Pour the dressing over the salad and gently toss until everything is evenly coated.
• Chill. Cover and refrigerate the salad for at least 30 minutes before serving. This gives the dressing time to soak into the pasta and vegetables while allowing all of the flavors to meld together.
• Serve and enjoy. Give the salad one final toss and garnish with extra feta, parsley, fresh oregano, and a squeeze of lemon if desired.

Nutrition

Serving: 1/8th of recipe | Calories: 279kcal | Carbohydrates: 17.9g | Protein: 5.6g | Fat: 13.6g | Saturated Fat: 3.5g | Cholesterol: 12.5mg | Sodium: 486mg | Fiber: 3.4g | Sugar: 2.4g

This Easy Caprese Pasta Salad is loaded with fresh tomatoes, mozzarella pearls, fresh basil, cucumbers, and a delicious homemade herb vinaigrette. The perfect make-ahead summer side dish for BBQs, lunches and meal prep!

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If you are looking for the ultimate summer pasta salad, this Easy Caprese Pasta Salad is one recipe you’ll find yourself making on repeat! This pasta salad is loaded with all those classic caprese flavors like juicy cherry tomatoes, creamy mozzarella balls, crisp cucumbers, fresh basil, and tender bow tie pasta, all tossed in a homemade herb vinaigrette that’s bright, tangy, and bursting with flavor. Serve this simple recipe up at BBQs, summer potlucks, or meal prep it for lunches for the week, you’ll be making this pasta salad all summer long!

Why You’ll Love This

• Easy to make – made with simple pantry staples and fresh ingredients, this recipe comes together with very little hands-on time, making it ideal for both everyday meals for the whole family and to share with a crowd.
• Customizable – add grilled chicken, shrimp, salami, chickpeas, or your favorite vegetables to turn this side dish into a hearty main course.
• Great for meal prep – this pasta salad stores beautifully in the refrigerator, and the flavors continue to develop as it chills, making leftovers just as delicious the next day.
• Perfect for summer – whether hosting a backyard BBQ, packing a picnic or serving dinner on the patio, this pasta salad is perfect this time of year and a great addition to just about any grilled meal.

Caprese Pasta Salad Ingredients

• pasta – bow tie pasta (farfalle pasta) is perfect because the ridges and folds hold onto the dressing beautifully. It also gives the salad great texture and presentation. You can also rotini pasta, fusilli, orecchiette pasta or any other corkscrew type or short pasta shape.
• cucumbers – mini cucumbers add a refreshing crunch without becoming watery. Their thinner skin means there’s no need to peel them. You can also use English cucumbers.
• cherry tomatoes – sweet, juicy ripe tomatoes are one of the stars of this salad. Sweet cherry tomatoes or grape tomatoes both work wonderfully.
• mozzarella – creamy mozzarella pearls add the classic Caprese flavor and pair perfectly with the tomatoes and basil. You could also use fresh mozzarella balls (ciliegine) and just cut them in half.
• fresh basil – this is absolutely essential in this recipe and brings bright, aromatic flavor that dried basil simply can’t replace.
• homemade herb dressing – made with a combination of extra virgin olive oil, apple cider vinegar, regular balsamic vinegar, garlic, dijon mustard, honey, Italian seasoning, kosher salt and black pepper.

How to Make Caprese Pasta Salad

1. Cook the pasta. Bring a large pot of generously salted water to a boil. Cook the bow tie pasta according to the package directions until al dente. Drain the pasta and rinse briefly with cold water to stop the cooking while keeping the pasta slightly warm.
2. Make the dressing. While the pasta cooks, whisk together the olive oil, apple cider vinegar, balsamic vinegar, garlic, dijon mustard, honey, Italian seasoning, salt and pepper. Whisk until smooth and fully emulsified.
3. Let the pasta absorb the dressing. Transfer the warm pasta to a large bowl. Pour about two-thirds of the dressing over the warm pasta and toss until evenly coated. Allow the pasta to sit for about 30 minutes, stirring occasionally. This lets the pasta soak up all of the incredible flavor instead of having the dressing pool at the bottom of the bowl.
4. Add the fresh ingredients. Once the pasta cools, gently fold in the cucumbers, tomatoes, mozzarella pearls and fresh chopped basil. Pour the remaining dressing over everything and toss gently until evenly coated.
5. Chill and serve. Serve immediately or refrigerate for another 30 minutes before serving for even better flavor. Just before serving, garnish the cold pasta salad with extra basil leaves and freshly cracked black pepper.

Tips for the Best Caprese Pasta Salad

• Salt the pasta water – well-seasoned pasta makes a huge difference in the overall flavor of this salad so generously salt the water before boiling.
• Don’t overcook the pasta – cook the pasta just until al dente, meaning it’s tender but still has a slight bite. Since the pasta continues to soften slightly as it absorbs the dressing, overcooked pasta can become mushy after chilling.
• Let the warm pasta soak up the dressing – after draining, toss the warm pasta with two-thirds of the dressing and let it sit for about 30 minutes, stirring occasionally, so the pasta absorbs all of those delicious garlic and herb flavors instead of leaving the dressing sitting at the bottom of the bowl.
• Pat the mozzarella dry – fresh mozzarella pearls are often packed in water, which can dilute the dressing if added straight from the container. Drain them well and gently pat them dry with paper towels before adding them to the salad.
• Wait to add fresh ingredients – mix the cucumbers, tomatoes, mozzarella, and basil into the salad only after the pasta has had time to absorb the dressing and cool down. This helps keep the vegetables crisp, the cheese creamy, and the basil bright and fresh.
• Chill before serving – although you can serve this salad right away as a hot pasta dish, letting it chill for at least 30 minutes allows all of the flavors to meld together. It’s even better after a few hours in the refrigerator.

Variations and Substitutions

• Make it gluten-free – simply swap in your favorite gluten-free bowtie pasta or other type of gluten-free pasta you prefer.
• Add protein – turn this into a complete mea by adding in grilled chicken, rotisserie chicken, grilled shrimp, chickpeas or white beans.
• Add more veggies – try mixing in some fresh baby spinach, arugula, red onion, roasted red peppers, avocado, fresh corn, artichoke hearts or kalamata olives.
• Switch the cheese – instead of mozzarella pearls, try swapping with burrata (served on top), crumbled feta, fresh bocconcini or parmesan cheese shavings.
• Add more herbs – fresh parsley, oregano or thyme all compliment the fresh basil beautifully.
• Switch up the salad dressing – swap out this herb dressing for this delicious balsamic vinaigrette. Feel free to check out all my salad dressings for more ideas!

Frequently Asked Questions

Prepping and Storage Tips

• Make Ahead – this salad is perfect for preparing a day in advance. If making ahead, prepare the dressing up to 5 days ahead stored in a mason jar, cook the pasta one day ahead, chop the vegetables the morning of serving and stir everything together shortly before serving for the freshest texture.
• To Store – store leftovers in a sealed, airtight container in the fridge for up to 4 days. The flavors continue to develop as the salad sits, making it even more delicious the next day.
• Refresh leftovers – as the pasta chills, it naturally absorbs the dressing. If the salad seems dry after refrigeration, simply drizzle with a little olive oil or a splash of apple cider vinegar and toss before serving. You could also add a squeeze of fresh lemon juice as well.

More Pasta Salads

• Summer Pesto Pasta Salad
• Strawberry Balsamic Pasta Salad
• Italian Pasta Salad
• Roasted Veggie Pasta Salad
• Marinated Caprese Salad
• Rainbow Orzo Salad
• Lemon Basil Pasta Salad

More Caprese Recipes

• Balsamic Caprese Skewers
• Marinated Summer Caprese Salad
• Caprese Chicken and Quinoa Casserole
• Caprese Skewers with Blueberry Balsamic Glaze

Hope you all enjoy this Easy Caprese Pasta Salad Recipe! If you love this recipe as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!

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Easy Caprese Pasta Salad

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This Easy Caprese Pasta Salad is loaded with fresh tomatoes, mozzarella pearls, fresh basil, cucumbers, and a delicious homemade herb vinaigrette. The perfect make-ahead summer side dish for BBQs, lunches and meal prep!

Course Salad, Side Dish

Cuisine Italian

Keyword Easy Caprese Pasta Salad

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 8

Calories 243kcal

Ingredients

• 1 lb bow tie pasta (farfalle)
• 3 mini cucumbers chopped
• 3 cups grape or cherry tomatoes halved
• 8 oz mozzarella pearls drained
• 1 cup basil leaves chopped (plus more for garnish)

For the Dressing:

• 1/2 cup olive oil
• 1/3 cup apple cider vinegar
• 1 Tbsp balsamic vinegar
• 2 garlic cloves minced
• 1 Tbsp Dijon mustard
• 1 Tbsp honey
• 2 tsp Italian seasoning
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

• Cook the pasta. Bring a large pot of generously salted water to a boil. Cook the bow tie pasta according to the package directions until al dente. Drain the pasta and rinse briefly with cool water to stop the cooking while keeping the pasta slightly warm.
• Make the dressing. While the pasta cooks, whisk together the olive oil, apple cider vinegar, balsamic vinegar, garlic, dijon mustard, honey, Italian seasoning, salt and pepper. Whisk until smooth and fully emulsified.
• Let the pasta absorb the dressing. Transfer the warm pasta to a large bowl. Pour about two-thirds of the dressing over the warm pasta and toss until evenly coated. Allow the pasta to sit for about 30 minutes, stirring occasionally. This lets the pasta soak up all of the incredible flavor instead of having the dressing pool at the bottom of the bowl.
• Add the fresh ingredients. Once the pasta cools, gently fold in the cucumbers, tomatoes, mozzarella pearls and fresh chopped basil. Pour the remaining dressing over everything and toss gently until evenly coated.
• Chill and serve. Serve immediately or refrigerate for another 30 minutes before serving for even better flavor. Just before serving, garnish the cold pasta salad with extra basil leaves and freshly cracked black pepper.

Nutrition

Serving: 1/8th of recipe | Calories: 243kcal | Carbohydrates: 48.6g | Protein: 12.9g | Fat: 19.7g | Saturated Fat: 5g | Cholesterol: 62.5mg | Sodium: 245.3mg | Fiber: 3g | Sugar: 4.6g

Fresh and crisp Mediterranean Chopped Salad made with fresh tomatoes, crisp cucumbers, red onion, chickpeas, olives and feta cheese all tossed with a delicious red wine vinaigrette! Perfect for meal prep, lunches, or an easy side dish for any meal.

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If you’re looking for a fresh, colorful salad that’s packed with flavor and comes together in minutes, this Mediterranean Chopped Salad is about to become a staple in your kitchen. Crisp romaine lettuce, juicy tomatoes, crunchy cucumbers, protein-packed chickpeas, briny Kalamata olives, creamy feta cheese, and a simple homemade vinaigrette create the perfect balance of textures and flavors.

Whether serving as a light lunch, a healthy side dish, or pairing it with grilled chicken, salmon, or shrimp for a complete meal, this Mediterranean salad is fresh, satisfying, and loaded with wholesome ingredients. The best part? Everything can be prepped ahead of time, making it perfect for meal prep, potlucks, picnics, and busy weeknights.

Why You’ll Love This

• Fresh and flavorful – every bite is loaded with crisp vegetables, salty feta, briny olives, and a bright homemade vinaigrette that ties everything together beautifully.
• Quick and easy – this salad easily comes together in about 15 minutes with simple ingredients and minimal prep work.
• Customizable – add your favorite protein, swap vegetables, or adjust the dressing as needed to fit your preferences.
• Great for entertaining – the vibrant colors and fresh flavors in this salad make it a beautiful addition to summer gatherings, cookouts, holiday meals, and potlucks.

Ingredients You’ll Need

• lettuce – I finely chopped some romaine lettuce, but any leafy green lettuce such as arugula, kale or spinach will work.
• tomatoes – I like to use grape tomatoes or cherry tomatoes in this salad because they aren’t as watery as larger tomatoes tend to be when you slice them.
• cucumbers – mini cucumbers tend to be less watery and more crunchy than larger cucumbers so I like them best in this salad. English cucumbers work great too, but I would suggest scooping the seeds and flesh out to keep this salad nice and crisp.
• red onion – adds a nice savory flavor to this salad as well as a good crunch!
• chickpeas – I used canned chickpeas (garbanzo beans) which are a great source of protein in this salad. Just make sure to drain and rinse the chickpeas.
• olives – I chopped some pitted Kalamata olives giving this salad some saltiness and rich, briny flavor.
• fresh parsley – this is a must in this salad and adds a nice fresh flavor as well as a pop of color. You could also add in some other fresh herbs such as fresh basil, mint or oregano.
• dressing – simple and delicious mixture of extra virgin olive oil, red wine vinegar, fresh lemon juice, Dijon mustard, honey, garlic and dried oregano (or Italian seasoning works too).
• feta cheese – creamy, tangy feta compliments the vegetables and dressing perfectly.

How to Make a Mediterranean Chopped Salad

1. Prepare the vegetables. Wash and dry the romaine lettuce thoroughly. Chop into bite-sized pieces and place in a large serving bowl. Slice the grape tomatoes in half, chop the cucumbers, dice the red onion, chop the olives, and finely chop the parsley.
2. Assemble the salad. Add the tomatoes, cucumbers, chickpeas, olives, red onion, parsley, and feta cheese to the bowl with the romaine.
3. Make the dressing. In a small bowl or mason jar, combine the olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, garlic, oregano, salt, and pepper. Whisk until fully combined or shake vigorously until emulsified.
4. Toss and serve. Pour the dressing over the salad just before serving and toss well until everything is evenly coated. Serve immediately and enjoy.

Variations and Substitutions

• Add protein – turn this salad into a complete meal by adding in some grilled chicken, grilled shrimp, salmon, tuna, steak or even grilled tofu.
• Add more veggies – try mixing in extra vegetables such as bell peppers, artichoke hearts, pepperoncini peppers, avocado, radishes or celery.
• Make it dairy-free – simply omit the feta cheese or use your favorite dairy-free feta alternative.
• Swap the greens – instead of romaine lettuce, try using mixed greens, arugula, spinach or butter lettuce.
• Add grains – for a heartier salad, try mixing in fluffy quinoa, farro, couscous, orzo or brown rice.
• Make it vegan – replace the honey with maple syrup and omit the feta cheese or us a vegan alternative.

What to Serve with Mediterranean Salad

The great thing about this Mediterranean chopped salad recipe is it can be served as a whole meal or enjoyed as a delicious side dish! Here are some of my favorite ways to serve up this salad:

• All on its own as a big delicious salad!
• Mix in a protein such as chicken, shrimp or steak. You could even whip up some extra dressing and marinate the chicken in it.
• Serve alongside these chicken kabobs.
• Make it creamy with some chopped avocado.
• Throw this salad in a wrap or gyro and drizzle with some tzatziki sauce.
• Perfect side dish to pizza, soups, warm pita bread or sandwiches.

Prepping and Storage

• To Prep: Chop all the veggies and store in a separate container from the romaine lettuce to prevent the lettuce from wilting. You can also make the salad dressing ahead of time and store it in a separate container until ready to use.
• To Store: This salad can be stored in a sealed, airtight container for about 2 days in the fridge before the lettuce starts to get soggy. 
• Make-Ahead Tip: For the freshest results, layer all ingredients except the lettuce and dressing in separate containers and assemble just before serving.

More Salad Recipes

• Strawberry Poppy Seed Chicken Salad
• Italian Chopped Salad
• Healthy Chicken Cobb Salad
• Raspberry Walnut Salad with Chicken
• Healthy Chicken Caesar Salad
• Chinese Chicken Salad

More Mediterranean Recipes

• Mediterranean Chicken Meatballs
• Mediterranean Mason Jar Salads
• Greek Chicken Kabobs
• Healthy Greek Salad
• Homemade Tzatziki Sauce
• Easy Greek Salad Dressing

Hope you all enjoy this Mediterranean Chopped Salad and if you love this as much as we do, please leave me below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

Print

Mediterranean Chopped Salad

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Fresh and crisp Mediterranean Chopped Salad made with fresh tomatoes, crisp cucumbers, red onion, chickpeas, olives and feta cheese all tossed with a delicious red wine vinaigrette! Perfect for meal prep, lunches, or an easy side dish for any meal.

Course Main Course, Salad, Side Dish

Cuisine Mediterranean

Keyword Mediterranean Chopped Salad

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 6 Servings

Calories 236kcal

Ingredients

• 6 cups romaine lettuce chopped
• 3 mini cucumbers (or 1 English cucumber) chopped
• 1 pint grape tomatoes halved
• 1 (15 oz) can chickpeas drained and rinsed
• 1/2 cup Kalamata olives pitted and chopped
• 1/2 cup red onion chopped
• 1/4 cup fresh parsley finely chopped
• 1/4 cup feta cheese crumbled

For the Dressing:

• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 1 Tbsp fresh lemon juice
• 1 Tbsp Dijon mustard
• 2 tsp honey
• 1 clove garlic minced
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

• Prepare the vegetables. Wash and dry the romaine lettuce thoroughly. Chop into bite-sized pieces and place in a large serving bowl. Slice the grape tomatoes in half, chop the cucumbers, dice the red onion, chop the olives, and finely chop the parsley.
• Assemble the salad. Add the tomatoes, cucumbers, chickpeas, olives, red onion, parsley, and feta cheese to the bowl with the romaine.
• Make the dressing. In a small bowl or mason jar, combine the olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, garlic, oregano, salt, and pepper. Whisk until fully combined or shake vigorously until emulsified.
• Toss and serve. Pour the dressing over the salad just before serving and toss well until everything is evenly coated. Serve immediately and enjoy.

Nutrition

Serving: 1/6th of salad | Calories: 236kcal | Carbohydrates: 26.4g | Protein: 5.9g | Fat: 12.6g | Saturated Fat: 2.4g | Cholesterol: 5.6mg | Sodium: 483.7mg | Fiber: 5.2g | Sugar: 4.8g

Fresh and crisp Mediterranean Chopped Salad made with fresh tomatoes, crisp cucumbers, red onion, chickpeas, olives and feta cheese all tossed with a delicious red wine vinaigrette! Perfect for meal prep, lunches, or an easy side dish for any meal.

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Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

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If you’re looking for a fresh, colorful salad that’s packed with flavor and comes together in minutes, this Mediterranean Chopped Salad is about to become a staple in your kitchen. Crisp romaine lettuce, juicy tomatoes, crunchy cucumbers, protein-packed chickpeas, briny Kalamata olives, creamy feta cheese, and a simple homemade vinaigrette create the perfect balance of textures and flavors.

Whether serving as a light lunch, a healthy side dish, or pairing it with grilled chicken, salmon, or shrimp for a complete meal, this Mediterranean salad is fresh, satisfying, and loaded with wholesome ingredients. The best part? Everything can be prepped ahead of time, making it perfect for meal prep, potlucks, picnics, and busy weeknights.

Why You’ll Love This

• Fresh and flavorful – every bite is loaded with crisp vegetables, salty feta, briny olives, and a bright homemade vinaigrette that ties everything together beautifully.
• Quick and easy – this salad easily comes together in about 15 minutes with simple ingredients and minimal prep work.
• Customizable – add your favorite protein, swap vegetables, or adjust the dressing as needed to fit your preferences.
• Great for entertaining – the vibrant colors and fresh flavors in this salad make it a beautiful addition to summer gatherings, cookouts, holiday meals, and potlucks.

Ingredients You’ll Need

• lettuce – I finely chopped some romaine lettuce, but any leafy green lettuce such as arugula, kale or spinach will work.
• tomatoes – I like to use grape tomatoes or cherry tomatoes in this salad because they aren’t as watery as larger tomatoes tend to be when you slice them.
• cucumbers – mini cucumbers tend to be less watery and more crunchy than larger cucumbers so I like them best in this salad. English cucumbers work great too, but I would suggest scooping the seeds and flesh out to keep this salad nice and crisp.
• red onion – adds a nice savory flavor to this salad as well as a good crunch!
• chickpeas – I used canned chickpeas (garbanzo beans) which are a great source of protein in this salad. Just make sure to drain and rinse the chickpeas.
• olives – I chopped some pitted Kalamata olives giving this salad some saltiness and rich, briny flavor.
• fresh parsley – this is a must in this salad and adds a nice fresh flavor as well as a pop of color. You could also add in some other fresh herbs such as fresh basil, mint or oregano.
• dressing – simple and delicious mixture of extra virgin olive oil, red wine vinegar, fresh lemon juice, Dijon mustard, honey, garlic and dried oregano (or Italian seasoning works too).
• feta cheese – creamy, tangy feta compliments the vegetables and dressing perfectly.

How to Make a Mediterranean Chopped Salad

1. Prepare the vegetables. Wash and dry the romaine lettuce thoroughly. Chop into bite-sized pieces and place in a large serving bowl. Slice the grape tomatoes in half, chop the cucumbers, dice the red onion, chop the olives, and finely chop the parsley.
2. Assemble the salad. Add the tomatoes, cucumbers, chickpeas, olives, red onion, parsley, and feta cheese to the bowl with the romaine.
3. Make the dressing. In a small bowl or mason jar, combine the olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, garlic, oregano, salt, and pepper. Whisk until fully combined or shake vigorously until emulsified.
4. Toss and serve. Pour the dressing over the salad just before serving and toss well until everything is evenly coated. Serve immediately and enjoy.

Variations and Substitutions

• Add protein – turn this salad into a complete meal by adding in some grilled chicken, grilled shrimp, salmon, tuna, steak or even grilled tofu.
• Add more veggies – try mixing in extra vegetables such as bell peppers, artichoke hearts, pepperoncini peppers, avocado, radishes or celery.
• Make it dairy-free – simply omit the feta cheese or use your favorite dairy-free feta alternative.
• Swap the greens – instead of romaine lettuce, try using mixed greens, arugula, spinach or butter lettuce.
• Add grains – for a heartier salad, try mixing in fluffy quinoa, farro, couscous, orzo or brown rice.
• Make it vegan – replace the honey with maple syrup and omit the feta cheese or us a vegan alternative.

What to Serve with Mediterranean Salad

The great thing about this Mediterranean chopped salad recipe is it can be served as a whole meal or enjoyed as a delicious side dish! Here are some of my favorite ways to serve up this salad:

• All on its own as a big delicious salad!
• Mix in a protein such as chicken, shrimp or steak. You could even whip up some extra dressing and marinate the chicken in it.
• Serve alongside these chicken kabobs.
• Make it creamy with some chopped avocado.
• Throw this salad in a wrap or gyro and drizzle with some tzatziki sauce.
• Perfect side dish to pizza, soups, warm pita bread or sandwiches.

Prepping and Storage

• To Prep: Chop all the veggies and store in a separate container from the romaine lettuce to prevent the lettuce from wilting. You can also make the salad dressing ahead of time and store it in a separate container until ready to use.
• To Store: This salad can be stored in a sealed, airtight container for about 2 days in the fridge before the lettuce starts to get soggy. 
• Make-Ahead Tip: For the freshest results, layer all ingredients except the lettuce and dressing in separate containers and assemble just before serving.

More Salad Recipes

• Strawberry Poppy Seed Chicken Salad
• Italian Chopped Salad
• Healthy Chicken Cobb Salad
• Raspberry Walnut Salad with Chicken
• Healthy Chicken Caesar Salad
• Chinese Chicken Salad

More Mediterranean Recipes

• Mediterranean Chicken Meatballs
• Mediterranean Mason Jar Salads
• Greek Chicken Kabobs
• Healthy Greek Salad
• Homemade Tzatziki Sauce
• Easy Greek Salad Dressing

Hope you all enjoy this Mediterranean Chopped Salad and if you love this as much as we do, please leave me below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

Print

Mediterranean Chopped Salad

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Fresh and crisp Mediterranean Chopped Salad made with fresh tomatoes, crisp cucumbers, red onion, chickpeas, olives and feta cheese all tossed with a delicious red wine vinaigrette! Perfect for meal prep, lunches, or an easy side dish for any meal.

Course Main Course, Salad, Side Dish

Cuisine Mediterranean

Keyword Mediterranean Chopped Salad

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 6 Servings

Calories 236kcal

Ingredients

• 6 cups romaine lettuce chopped
• 3 mini cucumbers (or 1 English cucumber) chopped
• 1 pint grape tomatoes halved
• 1 (15 oz) can chickpeas drained and rinsed
• 1/2 cup Kalamata olives pitted and chopped
• 1/2 cup red onion chopped
• 1/4 cup fresh parsley finely chopped
• 1/4 cup feta cheese crumbled

For the Dressing:

• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 1 Tbsp fresh lemon juice
• 1 Tbsp Dijon mustard
• 2 tsp honey
• 1 clove garlic minced
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

• Prepare the vegetables. Wash and dry the romaine lettuce thoroughly. Chop into bite-sized pieces and place in a large serving bowl. Slice the grape tomatoes in half, chop the cucumbers, dice the red onion, chop the olives, and finely chop the parsley.
• Assemble the salad. Add the tomatoes, cucumbers, chickpeas, olives, red onion, parsley, and feta cheese to the bowl with the romaine.
• Make the dressing. In a small bowl or mason jar, combine the olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, garlic, oregano, salt, and pepper. Whisk until fully combined or shake vigorously until emulsified.
• Toss and serve. Pour the dressing over the salad just before serving and toss well until everything is evenly coated. Serve immediately and enjoy.

Nutrition

Serving: 1/6th of salad | Calories: 236kcal | Carbohydrates: 26.4g | Protein: 5.9g | Fat: 12.6g | Saturated Fat: 2.4g | Cholesterol: 5.6mg | Sodium: 483.7mg | Fiber: 5.2g | Sugar: 4.8g

These Healthy Veggie Egg Muffins are an easy, protein-packed breakfast made with eggs, zucchini, bell peppers, onion, arugula and parmesan cheese. These healthy egg muffins are fluffy, flavorful and perfect for meal prep and busy mornings!

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If you’re looking for a healthy, protein-packed breakfast that is easy to make ahead and perfect for busy mornings, these Healthy Veggie Egg Muffins are about to become your new favorite meal prep staple. Loaded with colorful vegetables, fluffy eggs, peppery arugula, and savory Parmesan cheese, these mini egg bites are nutritious, satisfying, and incredibly versatile!

Whether you need a quick grab-and-go breakfast during the morning rush, a healthy snack, or a protein-rich addition to brunch, these veggie egg muffins check all the boxes. They’re easy to customize with whatever vegetables you have on hand and can be made ahead for stress-free breakfasts all week long. Perfect for busy moms!

Why You’ll Love These

• Great for meal prep – make a batch on Sunday and enjoy a healthy breakfast through the week. These muffins reheat beautifully and make busy mornings so much easier.
• Packed with protein – each muffin is loaded with eggs and parmesan cheese, helping keep you full and satisfied for hours.
• Customizable – you can easily switch up the vegetables, cheese or spices in this dish based on what you have available in your refrigerator.
• Perfect for kids – the portable size of these egg muffins make them perfect for lunchboxes, after-school snacks, or quick breakfasts on the go!

Ingredients You’ll Need

• eggs – the foundation of this recipe! You’ll need 10 large eggs to create fluffy, protein-rich muffins that hold everything together.
• vegetables – a combination of yellow onion, zucchini and red bell pepper, but feel free to use whatever veggies you like best!
• olive oil – used to sauté the veggies before adding them to the egg mixture. Olive oil helps develop flavor and removes excess moisture.
• arugula – adds a subtle peppery bite and extra boost of nutrition. You could also use fresh baby spinach or even some chopped kale.
• milk – a small amount of milk helps create a softer, fluffier texture. I used almond milk, but you can use whatever milk you have on hand.
• parmesan cheese – freshly grated parmesan adds a rich, salty flavor that elevates these egg muffins.
• salt + black pepper – enhances all the flavors in these egg muffins.

How to Make Veggie Egg Muffins

1. Prepare the oven. Preheat your oven to 350°F. Lightly grease a 12-cup muffin tin with nonstick spray or olive oil.
2. Cook the vegetables. Heat olive oil in a skillet over medium heat. Add the onion and bell pepper and cook for 3 to 4 minutes, until softened. Stir in the garlic and cook for another 30 seconds. Remove from heat and allow the mixture to cool slightly.
3. Prepare the zucchini. Shred the zucchini and place it in a clean kitchen towel or several layers of paper towels. Squeeze out as much moisture as possible. This step is important because excess water can cause soggy egg muffins.
4. Make the egg mixture. In a large bowl, whisk together the eggs, milk, parmesan cheese, salt and pepper. Whisk until completely combined and slightly frothy. Stir in the sautéed veggies, shredded zucchini, and chopped arugula until evenly distributed.
5. Bake the egg muffins. Divide the egg mixture evenly among the 12 muffin cups, filling each about three-quarters full. Bake for 20 to 25 minutes, or until centers are fully set and the tops are lightly golden.
6. Cool and serve. Allow the muffins to cool for about 5 minutes before removing them from the pan. Serve warm or allow them to cool completely for meal prep.

Recipe Tips for the Best Veggie Egg Muffins

• Squeeze out zucchini – this is the most important step! Removing excess moisture prevents watery egg muffins and helps them bake properly.
• Sauté the vegetables first – cooking the onions, peppers, and garlic before baking creates better flavor and removes excess liquid.
• Use freshly grated parmesan cheese – fresh parmesan melts better and provides a richer flavor than pre-shredded cheese.
• Don’t overfull the muffin cups – fill egg cups about three-quarters full to allow room for the eggs to puff up while baking.
• Let them cool before removing – egg muffins firm up as they cool. Waiting a few minutes makes them easier to remove from the pan.
• Use a silicone muffin pan or liners – for easy cleanup and guaranteed release, silicone muffin pans work exceptionally well or use a butter knife around the edges to loosen the egg muffins.

Variations and Substitutions

• Add more protein – mix in cooked turkey sausage, chicken sausage, diced ham, or crumbled turkey bacon.
• Swap the greens – feel free to replace the arugula with baby spinach, kale, Swiss chard or mixed greens.
• Change up the veggies – try adding in your favorite veggies such as mushrooms, broccoli, cherry tomatoes, asparagus, green onions or roasted red peppers for a different taste.
• Try different cheeses – you can easily replace the parmesan cheese with sharp cheddar, Monterey jack, mozzarella, feta cheese, or goat cheese.
• Make them dairy-free – use your favorite dairy-free milk and omit the cheese or substitute a dairy-free cheese alternative.
• Add extra flavor – feel free to mix in Italian seasoning, Everything bagel seasoning, red pepper flakes, fresh basil, fresh parsley or other herbs.
• Make mini muffins – you can easily turn this recipe into mini muffins or mini frittatas by dividing the mixture evenly among a 24-cup mini muffin pan. Bake at 350°F for 12 to 15 minutes, or until the centers set. Perfect for little hands!

Prepping and Storage

• To Store – make sure to let the egg muffins cool completely and store in a sealed, airtight container in the refrigerator for up to 5 days.
• To Freeze – place completely cooled egg muffins in a freezer-safe bag or container and freeze for up to 3 months.
• To Reheat – you can easily reheat individual muffins for 20 to 30 seconds straight from the fridge in the microwave or 45 to 60 seconds straight from the freezer. They also reheat really well in the air fryer at 300°F for 3 to 4 minutes until warmed through.

More Healthy Egg Recipes

• Cottage Cheese Vegetable Frittata
• Easy Hash Brown Breakfast Casserole
• Asparagus and Feta Crustless Quiche
• Easy Sausage and Veggie Egg Casserole
• Cheesy Salsa Egg Muffins
• Roasted Veggie Breakfast Skillet

More Breakfast Recipes

• Quinoa Egg White Breakfast Wrap
• Mixed Berry French Toast Casserole
• Peanut Butter Banana Overnight Oats
• Banana Breakfast Muffins
• Strawberry Banana Baked Donuts
• Blueberry Oatmeal Breakfast Bars

Hope you all enjoy these Healthy Veggie Egg Muffins! If you love this recipe as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!

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Healthy Veggie Egg Muffins

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These Healthy Veggie Egg Muffins are an easy, protein-packed breakfast made with eggs, zucchini, bell peppers, onion, arugula and parmesan cheese. These healthy egg muffins are fluffy, flavorful and perfect for meal prep and busy mornings!

Course Breakfast

Cuisine American

Keyword Healthy Veggie Egg Muffins

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12

Calories 82kcal

Ingredients

• 1 Tbsp olive oil
• ½ yellow onion chopped
• 2 cloves garlic minced
• ½ zucchini shredded
• 1 red bell pepper chopped
• 10 large eggs
• 2 Tbsp milk
• 1/3 cup freshly grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup arugula roughly chopped

Instructions

• Preheat oven to 350 degrees F and lightly grease a 12-cup muffin pan.
• Heat a small skillet over medium heat and drizzle with olive oil. Cook the onion and bell pepper for 3 to 4 minutes, until softened. Add garlic and cook another 30 seconds. Remove from heat.
• Shred the zucchini and squeeze as much moisture as possible using paper towels or a clean kitchen towel. This helps prevent watery egg muffins.
• In a large bowl, whisk together the eggs, milk, parmesan cheese, salt and pepper. Stir in the cooked veggie mixture, shredded zucchini and arugula.
• Evenly divide the mixture between 12 muffin cups, filling each about ¾ full. Bake for 20 to 25 minutes, or until the centers are set and the tops are lightly golden. Cool slightly before removing from the pan.

Nutrition

Serving: 1muffin | Calories: 82kcal | Carbohydrates: 1.6g | Protein: 6.4g | Fat: 5.4g | Saturated Fat: 1.8g | Cholesterol: 157mg | Sodium: 143.3mg | Fiber: 0.3g | Sugar: 0.8g

This Lemon Arugula Orzo Salad is a bright, zesty pasta salad packed with fresh greens, tender orzo, protein-packed chickpeas, crumbled feta cheese and a simple lemon dressing. Perfect for spring and summer meals!

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If you are looking for a light, refreshing side dish that still feels satisfying, this Lemon Arugula Orzo Salad is it! The kind of recipe that tastes like sunshine with bright citrus flavor, peppery greens, protein-packed and perfectly cooked orzo all tossed together in the most delicious lemon dijon dressing. This orzo salad makes a great side dish paired with grilled chicken or salmon and I love bringing this to BBQs or picnics!

Why You’ll Love This

• Fresh and flavorful – bright lemon, peppery arugula, creamy feta, fresh basil, and toasted pine nuts create the perfect balance of flavors.
• Protein-packed – chickpeas add plant-based protein and fiber that make this lemon orzo salad extra satisfying.
• Customizable – you can easily add extra veggies, protein, or swap ingredients based on what you have on hand.
• Great for meal prep – this is one of those salads that tastes better after it sits in the refrigerator so this salad is perfect for lunches throughout the week.

Ingredients You’ll Need

• orzo pasta – this small rice-shaped pasta creates the perfect base for the salad and absorbs all the delicious dressing flavors. Just make sure to cook it al dente so it keeps its texture. Other small pasta options include ditalini, pearl couscous, and orecchiette.
• arugula – adds a fresh, peppery bite that pairs perfectly with the lemon dijon dressing. Baby arugula works best for a more tender texture, but you can also use baby spinach or other leafy greens.
• chickpeas – adds protein, fiber, and heartiness to make the salad more filling and satisfying. Just make sure to rinse and drain them well.
• feta cheese – the crumbled feta cheese is creamy, salty, and tangy which adds so much flavor to this salad.
• pine nuts – toasted pine nuts add buttery crunch and a subtle nutty flavor that elevates the entire salad.
• fresh basil – adds a pop of color and freshness to this salad that tastes amazing with the bright lemony dressing. Other fresh herbs would work great such as fresh parsley, fresh dill or even fresh thyme.
• lemon dijon dressing – made with a combination of fresh lemon juice, lemon zest, olive oil, honey, Dijon mustard, garlic, kosher salt and pepper.

How to Make Lemon Arugula Orzo Salad

1. Cook the orzo. Bring a large pot of salted water to a boil and cook the orzo according to package directions until al dente. Drain and rinse under cold water to cool completely and stop the cooking process.
2. Toast the pine nuts. While the orzo cooks, add the pine nuts to a dry skillet over medium heat. Toast for 2–3 minutes, stirring often, until lightly golden and fragrant. Watch carefully so they don’t burn.
3. Make the dressing. In a small bowl or mason jar, whisk together the lemon juice, lemon zest, Dijon mustard, olive oil, garlic, honey, salt, and pepper until smooth and well combined.
4. Assemble the salad. In a large bowl, combine the cooked orzo, chickpeas, arugula, fresh basil, feta cheese, and toasted pine nuts. Drizzle the lemon dressing over the salad and gently toss until everything is evenly coated.
5. Serve and enjoy. Serve immediately or refrigerate for 30 minutes to let the flavors meld together even more before serving.

Variations and Substitutions

• Add protein – try adding in some grilled chicken, salmon, shrimp, steak, leftover rotisserie chicken or even white beans for another vegetarian option.
• Swap the greens – instead of arugula, try fresh baby spinach leaves, mixed greens or kale. Just makes sure to massage the kale first with a little olive oil.
• Switch up the cheese – creamy goat cheese, shredded parmesan cheese, mozzarella pearls or a dairy-free feta alternative all make great options.
• Add more veggies – boost the nutrition by adding in fresh vegetables such as cherry tomatoes, red onion, english cucumbers, roasted asparagus, zucchini, bell peppers, artichoke hearts, olives or avocado.
• Nut substitutions – instead of pine nuts, you can use slivered almonds, chopped pistachios, walnuts or sunflower seeds for a nut-free option.
• Make it gluten-free – use your favorite gluten-free orzo or you can substitute it with quinoa, brown rice or gluten-free pasta.
• Make it vegan – omit the feta cheese or use vegan feta and swap the honey for maple syrup in the dressing.

Prepping and Storage

Leftovers will last in a sealed, airtight container in the fridge for up to 3 to 4 days. To refresh this salad, add a squeeze of fresh lemon juice and drizzle of extra virgin olive oil and give it a good stir. This brightens the salad back up after chilling.

More Pasta Salads

• Rainbow Orzo Salad
• Lemon Basil Pasta Salad
• Strawberry Balsamic Pasta Salad
• Roasted Veggie Pasta Salad
• Italian Pasta Salad
• Summer Pesto Pasta Salad

Hope you all enjoy this Lemon Arugula Orzo Salad! If you love this recipe as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!

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Lemon Arugula Orzo Salad

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This Lemon Arugula Orzo Salad is a bright, zesty pasta salad packed with fresh greens, tender orzo, protein-packed chickpeas, crumbled feta cheese and a simple lemon dressing. Perfect for spring and summer meals!

Course Salad

Cuisine Mediterranean

Keyword Lemon Arugula Orzo Salad

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 8

Calories 285kcal

Ingredients

For the Salad:

• 1 cup dry orzo pasta
• 1/4 cup pine nuts
• 3 cups baby arugula
• 1 (15 oz) can chickpeas drained and rinsed
• 1/3 cup crumbled feta cheese
• 1/4 cup fresh basil leaves torn

For the Lemon Dressing:

• 1/3 cup olive oil
• 1/4 cup lemon juice
• 1 Tbsp lemon zest
• 1 Tbsp Dijon mustard
• 1 Tbsp honey
• 2 cloves garlic minced
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

• Cook the orzo. Bring a large pot of salted water to a boil and cook the orzo according to the package directions until al dente. Drain and rinse under cold water to cool completely.
• Toast the pine nuts. While the orzo cooks, add the pine nuts to a dry skillet over medium heat. Toast for 2 to 3 minutes, stirring often, until lightly golden and fragrant. Watch carefully so they don’t burn.
• Make the dressing. In a small bowl or mason jar, whisk together the lemon juice, lemon zest, Dijon mustard, olive oil, garlic, honey, salt, and pepper until smooth and well combined.
• Assemble the salad. In a large bowl, combine the cooked orzo, chickpeas, arugula, fresh basil, feta cheese, and toasted pine nuts. Drizzle the lemon dressing over the salad and gently toss until everything is evenly coated.
• Serve and enjoy. Serve immediately or refrigerate for 30 minutes to let the flavors meld together even more before serving. Enjoy!

Nutrition

Serving: 1/8th of salad | Calories: 285kcal | Carbohydrates: 33.1g | Protein: 7.4g | Fat: 14.3g | Saturated Fat: 2.5g | Cholesterol: 5.6mg | Sodium: 358mg | Fiber: 3.6g | Sugar: 3.9g