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

#wprm-recipe-user-rating-4 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-4 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-4-33); }#wprm-recipe-user-rating-4 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-4-50); }#wprm-recipe-user-rating-4 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-4-66); }linearGradient#wprm-recipe-user-rating-4-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-4-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-4-66 stop { stop-color: #343434; }

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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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 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

These Lemon Blueberry Yogurt Muffins are soft, moist and bursting with fresh lemon flavor and juicy blueberries! Made with Greek yogurt and wholesome ingredients, they are perfect for breakfast, snacks or meal prep.

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You are going to love these Lemon Blueberry Yogurt Muffins! Soft, moist and bursting with juicy blueberries and fresh lemon flavor in every bite. Made with creamy Greek yogurt, fresh lemon juice, and wholesome ingredients, these muffins bake up tender and fluffy with a hint of crunch from a sprinkle of sugar. Whether you’re looking for an easy breakfast, a healthy-ish afternoon snack, or a sweet addition to brunch, this lemon-blueberry muffin recipe is guaranteed to become a family favorite!

Why You’ll Love These

• Soft and fluffy – these muffins have the best soft texture thanks to the creamy Greek yogurt that keeps them perfectly moist and fluffy.
• Lighter muffins – these lemon blueberry muffins are made healthier with whole wheat pastry flour, protein-packed yogurt, fresh blueberries and zero refined sugar.
• Great for meal prep – these muffins will last up to a week in an airtight container making them perfect for grab on-the-go breakfasts and are freezer-friendly.
• Customizable – use your favorite berries, a variety of mix-ins or ingredients swaps to fit your dietary preferences.

Ingredients You’ll Need

• flour – I used a combination of whole wheat pastry flour and all-purpose flour to get a soft, fluffy texture. You could also use gluten-free 1 to 1 baking flour.
• baking powder + baking soda – these act as leavening agents to help the muffins rise and keep them soft and fluffy.
• eggs – helps bind the muffins and give them structure and height.
• Greek yogurt – keeps these muffins moist and adds a boost of protein. You could also use sour cream or even applesauce.
• butter – adds extra moisture to these muffins along with a rich flavor and soft texture.
• fresh lemons – fresh lemon juice adds brightness and tang while the lemon zest brings bold, fresh lemon flavor. Avoid using bottled lemon juice as it can taste a little tinny.
• cane sugar – naturally sweetens these muffins without using refined sugar. You could also use regular granulated sugar, honey or maple syrup.
• pure vanilla extract – adds a boost of flavor and warmth.
• blueberries – you can use fresh or frozen blueberries in these muffins. I like to toss them in a bit of flour to help prevent them from sinking in the batter.
• salt – enhances all the flavors.

How to Make Lemon Blueberry Muffins

1. Prepare oven. Preheat oven to 425 degrees F. Line a standard 12-cup muffin tin with paper liners or lightly coat with nonstick spray.
2. Mix dry ingredients. In a medium bowl, whisk together the flours, baking powder, baking soda and salt. Set aside.
3. Make lemon sugar. In a small bowl, combine the cane sugar and freshly grated lemon zest. Using your fingertips, rub the zest into the sugar for about 30 to 60 seconds, until the sugar becomes slightly damp and fragrant.
4. Mix wet ingredients. In a large bowl, whisk together the eggs, Greek yogurt, lemon sugar mixture, melted butter, lemon juice and vanilla. Mix until smooth and well combined.
5. Combine the batter. Pour the wet ingredients into the dry ingredients and gently stir with a spatula until just combined. Be careful not overmix, as this can create dense muffins.
6. Fold in the blueberries. Toss the blueberries with 1 to 2 teaspoons of flour and gently fold them into the muffin batter.
7. Bake the muffins. Divide the batter evenly among 12 muffin cups and sprinkle with a little cane sugar on top of the muffins. Bake at 425 degrees F for 5 minutes. Without opening the oven door, reduce the temperature to 350 degrees F and continue baking for 12 to 15 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the muffins cool. Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Tips for the Best Lemon Blueberry Muffins

• Rub the lemon zest into the sugar – this releases the natural oils and gives these muffins stronger lemon flavor.
• Don’t overmix the batter – mix only until the flour disappears for the softest texture in these muffins.
• Coat the blueberries with flour – this helps keep the berries suspended throughout the batter.
• Use room-temperature ingredients – everything blends more evenly and creates a better rise.
• Measure flour correctly – spoon flour into measuring cups and level with a knife instead of scooping directly from the bag.
• Avoid thawing frozen blueberries – if using frozen berries, add them straight from the freezer to prevent streaking.
• Don’t skip the oven temperature change – starting at a higher heat creates those bakery-style muffin tops.

Variations and Substitutions

• Extra lemony – add an additional teaspoon of lemon zest or drizzle the cooled muffins with a simple lemon glaze.
• Use different citrus – if you love citrus flavor, try replacing the lemon with orange or lime for a fun twist. Orange zest and juice creates a sweeter, more mellow flavor, while lime adds a bright, tangy kick that is perfect for summer.
• Use different berries – swap the blueberries for raspberries, blackberries, chopped strawberries or a variety of mixed berries.
• Make them even lighter – replace the melted butter with an equal amount of avocado oil or melted coconut oil.
• Add a crumb topping – top each muffin with a simple streusel made from flour, brown sugar and butter before baking. Sprinkle extra lemon zest too, if desired.
• Make them gluten-free – simple replace both flours with 1:1 gluten-free baking flour blend that contains xantham gum. Just make sure to let the batter rest for 10-15 minutes before baking as this gives the gluten-free flour time to absorb moisture.
• Make them dairy-free – replace the Greek yogurt with dairy-free yogurt and substitute the melted butter with avocado oil or melted coconut oil.
• Make mini muffins – bake in a mini muffin pan and reduce the baking time to approximately 10 to 12 minutes.

Prepping and Storage

• To Store – These muffins can be stored in an airtight container at room temp for 3 days or in the refrigerator for up to 1 week. Allow muffins to come to room temperature or warm briefly before serving.
• To Freeze – Store these muffins in a freezer-safe bag or container for up to 3 months in the freezer. Thaw overnight in the refrigerator or at room temperature for a few hours before enjoying.
• To Reheat – Warm the muffins in the microwave for 10 to 15 seconds or in a 300-degree F oven for about 5 minutes until heated through.

More Healthy Muffins

• Banana Breakfast Muffins
• Healthy Apple Cinnamon Muffins
• Healthy Pumpkin Muffins
• Chocolate Chip Banana Zucchini Muffins
• Lemon Blueberry Blender Muffins
• Strawberry Jam Filled Oat Muffins

Hope you all enjoy this EASY Lemon Blueberry Muffin 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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Lemon Blueberry Yogurt Muffins

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These Lemon Blueberry Yogurt Muffins are soft, moist and bursting with fresh lemon flavor and juicy blueberries! Made with Greek yogurt and wholesome ingredients, they are perfect for breakfast, snacks or meal prep.

Course Breakfast, Dessert

Cuisine American

Keyword Lemon Blueberry Yogurt Muffins

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12

Calories 178kcal

Ingredients

• 1 cup whole wheat pastry flour
• 3/4 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup cane sugar + more for sprinkling
• 1 lemon zest + juice
• 2 eggs
• 3/4 cup plain Greek yogurt
• 1/4 cup salted butter melted and cooled
• 2 tsp vanilla extract
• 1 1/2 cups blueberries
• 1-2 tsp flour (to coat the blueberries)

Instructions

• Prepare oven. Preheat oven to 425 degrees F. Line a standard 12-cup muffin pan with paper liners or lightly coat with nonstick spray.
• Mix dry ingredients. In a medium bowl, whisk together the flours, baking powder, baking soda and salt. Set aside.
• Make lemon sugar. In a small bowl, combine the cane sugar and freshly grated lemon zest. Using your fingertips, rub the zest into the sugar for about 30 to 60 seconds, until the sugar becomes slightly damp and fragrant.
• Mix wet ingredients. In a large bowl, whisk together the eggs, Greek yogurt, lemon sugar mixture, melted butter, lemon juice and vanilla. Mix until smooth and well combined.
• Combine the batter. Pour the wet ingredients into the dry ingredients and gently mix with a spatula until just combined. Be careful not overmix, as this can create dense muffins.
• Fold in the blueberries. Toss the blueberries with 1 to 2 teaspoons of flour and gently fold them into the batter.
• Bake the muffins. Divide the batter evenly among 12 muffin cups and sprinkle with a little cane sugar. Bake in the oven at 425 degrees F for 5 minutes. Without opening the oven door, reduce the temperature to 350 degrees F and continue baking for 12 to 15minutes, or until a toothpick inserted in the center comes out clean.
• Let the muffins cool. Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1 muffin | Calories: 178kcal | Carbohydrates: 29.1g | Protein: 4.7g | Fat: 5g | Saturated Fat: 2.6g | Cholesterol: 41.4mg | Sodium: 119mg | Fiber: 2.1g | Sugar: 14.7g

Soft and chewy Healthy Funfetti Cookie Bars that taste like birthday cake batter! Made healthier with whole wheat flour, less butter and zero refined sugar for the perfect lightened-up party dessert!

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It’s birthday week around here! My daughter and I have birthdays just two days apart so I wanted to share something fun to celebrate. These Healthy Funfetti Cookie Bars are made with wholesome ingredients like whole wheat pastry flour, zero refined sugar and less butter than traditional cookie bars or using funfetti cake mix. The best part? These chewy funfetti cookie bars come together quickly using simple pantry staples and no dough chilling required. Just mix, bake, slice and enjoy! One of my favorite desserts to make on my daughter’s birthday because the kids love them!

Why You’ll Love These

• Soft and chewy – these cookie bars have that delicious bakery-style texture with soft centers, chewy edges and rich vanilla flavor in every bite!
• Lightened up – these bars are made with wholesome whole wheat flour, less butter and zero refined sugar while still tasting indulgent and delicious.
• Easy to make – no stand mixer, dough chilling or complicated steps required. Everything comes together quickly with minimal cleanup.
• Tastes like cake batter – the combination of vanilla and almond extract gives these cookie bars that nostalgic funfetti cake flavor everyone loves!

Ingredients You’ll Need

• flour – I used whole wheat pastry flour to keep these cookie bars soft and tender while adding extra fiber and nutrients compared to traditional all-purpose flour. It has a lighter texture than regular whole wheat flour, making it perfect for these bars!
• baking powder – helps these bars rise slightly and keeps the texture soft instead of dense.
• cane sugar – naturally sweetens these bars while giving them chewy edges and that classic cookie flavor. You can also substitute coconut sugar, brown sugar or regular white sugar.
• eggs – you’ll need one whole egg and one egg yolk in this recipe which creates a rich, chewy texture that makes these cookie bars incredibly soft and moist.
• butter – melted unsalted butter gives these cookie bars their rich flavor and chewy consistency. Let it cool slightly before mixing so it doesn’t scramble the eggs. You could also substitute with coconut oil.
• milk – I used almond milk in these bars, but any type of milk will work. This adds moisture and helps create the perfect thick batter consistency.
• extracts – I used a combination of vanilla extract and almond extract to add warmth and give these bars that signature funfetti cake batter flavor!
• salt – needed to enhance the flavor in these bars and balance the sweetness.
• white chocolate chips – I used Lily’s white chocolate chips  to add creamy sweetness to these bars. They are gluten-free, vegan and sweetened with stevia making the sugar content really low while still having that delicious chocolate flavor. 
• sprinkles – the star ingredient! Use rainbow jimmies-style sprinkles for the best results since they hold their color during baking.

How to Make Funfetti Cookie Bars

1. Prep your pan. Preheat the oven to 350 degrees F. Line an 8×8-inch baking pan with parchment paper, leaving a little overhang on the sides for easy removal.
2. Mix the dry ingredients. In a large bowl, whisk together the whole wheat pastry flour, baking powder, cane sugar and salt until combined.
3. Mix the wet ingredients. In a separate bowl, lightly beat the egg and egg yolk. Add the melted butter, milk, vanilla extract and almond extract, whisking the mixture until smooth.
4. Make the batter. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be thick, which is exactly what you want. Fold in the white chocolate chips and colorful sprinkles, being careful not to overmix.
5. Spread into the pan. Transfer the batter into the prepared baking pan and spread evenly using a spatula. Since the batter is thick, gently press it into the corner of the pan. Top with extra sprinkles, if desired.
6. Bake the bars. Bake for 22 to 25 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean. Allow the bars to cool completely before slicing into squares with a sharp knife. This helps them to set properly and gives you clean cuts.

How to Make the Best Funfetti Cookie Bars

• Don’t overmix the batter – overmixing can lead to dense bars instead of soft and chewy ones. Stir just until the flour disappears.
• Use room temperature eggs – room temperature eggs blend more evenly into the batter, creating a smoother texture.
• Let the butter cool slightly – hot butter can cook the eggs when mixed together, so let it cool for a few minutes first.
• Line your pan with parchment paper – using parchment paper helps make removing and slicing the bars so much easier.
• Don’t overbake – the bars may look slightly underdone in the center when you pull them from the oven, but they’ll continue to set as they cool. Over-baking can make them dry instead of soft and chewy.
• Add extra sprinkles on top – to really make these bars pop and highlight the fun colors, sprinkle a few extra sprinkles over the top before baking.
• Cut into shapes – instead of cutting into bars, you could also use cookie cutters to cut these bars into fun shapes!

Variations and Substitutions

• Make them extra festive – swap the rainbow sprinkles for holiday-themed sprinkles for birthdays, Christmas, Easter, Valentine’s Day or other celebration.
• Add protein – for a boost of protein in these cookie bars, swap 1/4 cup of flour for your favorite protein powder.
• Use different chocolate chips – try milk chocolate or dark chocolate chips instead of white chocolate chips for a different flavor.
• Skip the almond extract – if you’re not a fan of almond extract or have allergies, simple use extra vanilla extract instead.
• Swap the flour – if you don’t have whole wheat pastry flour, all-purpose flour works well too or even gluten-free 1-to-1 baking flour.
• Add frosting – top the cooled bars with vanilla buttercream or cream cheese frosting for an extra decadent dessert.
• Make them gluten-free – use 1-to-1 gluten-free baking flour in place of the whole wheat pastry flour.

Prepping and Storage

• To Store – you can store the cooled cookie bars in a sealed, airtight container at room temperature for up to 4 days or stored in the refrigerator for up to 1 week. They stay soft and chewy best when tightly covered.
• To Freeze – you can freeze sliced cookie bars in a freezer-safe container or bag for up to 3 months. Place parchment paper between layers to prevent them from sticking. Let the bars thaw overnight in the fridge or at room temperature for a few hours before serving.

More Bars You’ll Love

• No Bake Chocolate Chip Granola Bars
• Peanut Butter Protein Bars
• Dark Chocolate Almond Butter Bars
• Blueberry Oatmeal Breakfast Bars
• Carrot Cake Oatmeal Breakfast Bars
• Healthy Pumpkin Bars

Hope you all enjoy these Healthy Funfetti Cookie Bars! 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 Funfetti Cookie Bars

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Soft and chewy Healthy Funfetti Cookie Bars that taste like birthday cake batter! Made healthier with whole wheat flour, less butter and zero refined sugar for the perfect lightened-up party dessert!

Course Dessert

Cuisine American

Keyword Healthy Funfetti Cookie Bars

Prep Time 5 minutes minutes

Cook Time 22 minutes minutes

Total Time 27 minutes minutes

Servings 16

Calories 133kcal

Ingredients

• 1 1/4 cup whole wheat pastry flour
• 1/2 tsp baking powder
• 3/4 cup cane sugar
• 1/4 tsp salt
• 1 egg + 1 egg yolk lightly beaten
• 1/4 cup butter melted and slightly cooled
• 3 Tbsp milk of choice
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 1/3 cup white chocolate chips I used Lily's
• 1/3 cup rainbow sprinkles

Instructions

• Prep your pan. Preheat the oven to 350 degrees F. Line an 8×8-inch baking pan with parchment paper, leaving a little overhang on the sides for easy removal.
• Mix the dry ingredients. In a large bowl, whisk together the whole wheat pastry flour, baking powder, cane sugar and salt until combined.
• Mix the wet ingredients. In a separate bowl, lightly beat the egg and egg yolk. Add the melted butter, milk, vanilla extract and almond extract, whisking until smooth.
• Make the batter. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be thick, which is exactly what you want. Fold in the white chocolate chips and sprinkles, being careful not to over-mix.
• Spread into the pan. Transfer the batter into the prepared baking pan and spread evenly using a spatula.Since the batter is thick, gently press it into the corner of the pan. Top with extra sprinkles, if desired.
• Bake the bars. Bake for 22 to 25 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean. Allow the bars to cool completely before slicing into squares. This helps them to set properly and gives you clean cuts.

Nutrition

Serving: 1 bar | Calories: 133kcal | Carbohydrates: 21.7g | Protein: 1.9g | Fat: 5.4g | Saturated Fat: 2.8g | Cholesterol: 32.4mg | Sodium: 29.3mg | Fiber: 2.3g | Sugar: 11g

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

This Strawberry Balsamic Pasta Salad is fresh, flavorful, and perfect for spring and summer! Made with juicy strawberries, tender pasta, fresh basil, creamy mozzarella and crisp cucumbers all tossed in a lightly sweet balsamic dressing.

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If you’re looking for a pasta salad that is anything but boring, this Strawberry Balsamic Pasta Salad is it. The perfect mix of sweet, savory, creamy and crunchy! Loaded with juicy strawberries, tender pasta, fresh basil, creamy mozzarella, and crisp cucumbers all tossed in a sweet balsamic dressing. Every bite is fresh, bright and so flavorful!

Why You’ll Love This

• Fresh and flavorful – the combination of sweet strawberries and tangy balsamic dressing creates a flavor that’s bright, balances and totally addictive!
• Quick and easy – this whole pasta salad easily comes together in about 15 minutes making it perfect for busy days when you still want something fresh and satisfying.
• Lightened-up – unlike traditional pasta salads, this one skips the heavy, mayo-based dressing and uses a simple homemade balsamic vinaigrette which really lets the ingredients shine.
• Customizable – you can easily make this to your liking whether you need to adjust it based on what you have on hand or your dietary preferences.

Ingredients You’ll Need

• strawberries – the star of this recipe! Sweet, juicy and perfect for pairing with the balsamic dressy.
• pasta – for this recipe I used fusilli noodles, but feel free to use any type of corkscrew pasta such as cavatappi or rotini. The nooks in the pasta really grab hold of the dressing nicely! You could also use farfalle, penne pasta or a gluten-free option. 
• arugula – adds a boost of nutrition to this pasta salad and balances out the sweetness of the strawberries. I used fresh arugula, but feel free to use baby spinach or other type of lettuce.
• cucumbers – I used 3 mini cucumbers which add a fresh, crisp bite to this pasta salad and great texture.
• mozzarella pearls – the perfect bite-sized addition to this salad that adds creaminess and flavor to this pasta salad.
• almonds – adds a delicious crunch and nutty flavor to this salad. Toasting really brings out their richness so don’t skip this step! Walnuts make a great option as well.
• shallot – adds a slightly sweet, mild onion flavor to this pasta salad without being overpowering.
• fresh basil – fresh herbs add a pop of color and pairs perfectly with the balsamic dressing. I used basil leaves, but fresh mint would be a great addition as well!
• balsamic dressing – a combination of olive oil, balsamic vinegar, honey, Dijon mustard, salt and black pepper.

How to Make Strawberry Balsamic Pasta Salad

1. Cook the pasta. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain and rinse under cold water to stop the cooking process and set aside to cool.
2. Toast the almonds. In a small skillet over medium heat, toast the slivered almonds for 2 to 5 minutes, stirring occasionally, until lightly golden and fragrant. Remove from heat and let cool.
3. Make the dressing. In a small bowl or jar with a tight fitted lid, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt and pepper until fully combined.
4. Assemble the salad. In a large bowl, add the cooled pasta along with the strawberries, arugula, mozzarella pearls, sliced shallot, cucumbers, toasted almonds and fresh basil.
5. Toss and serve. Drizzle the balsamic dressing over the salad and gently toss to combine. Taste and season with salt and pepper, as needed. Serve immediately or chill before serving.

Tips for the Best Strawberry Balsamic Pasta Salad

• Salt the pasta water generously – this is important to add flavor to the pasta salad, don’t skip this set!
• Cook pasta just to al dente – overcooked pasta can get mushy once tossed with the dressing.
• Cool the pasta completely – if the pasta is warm it can wilt the greens and make everything else soggy. I like to run it under cold water after draining.
• Use fresh, ripe strawberries – they sweeter they are, the better the flavor of the whole salad.
• Don’t skip toasting the almonds – the toasted almonds add a huge flavor boost and crunch to this pasta salad.
• Add delicate ingredients last – toss the pasta salad gently to keep strawberries and mozzarella intact.
• Let it sit for 10-15 minutes before serving – this helps the flavors melt together beautifully.

Variations

• Add grilled chicken for extra protein.
• Swap mozzarella for creamy goat cheese or feta cheese.
• Add quinoa or farro for a heartier salad.
• Use this poppy seed dressing or this maple balsamic vinaigrette for a different flavor.
• Toss in spinach or other leafy greens instead of arugula.
• Add avocado slices for creaminess.

More Pasta Salads

• Summer Pesto Pasta Salad
• Italian Pasta Salad
• Roasted Veggie Pasta Salad
• Marinated Caprese Salad
• Rainbow Orzo Salad
• Pea and Arugula Pesto Pasta Salad
• Broccoli Grape Harvest Salad

Hope you all enjoy this Strawberry Balsamic Pasta 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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Strawberry Balsamic Pasta Salad

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This Strawberry Balsamic Pasta Salad is fresh, flavorful, and perfect for spring and summer! Made with juicy strawberries, tender pasta, fresh basil, creamy mozzarella and crisp cucumbers all tossed in a lightly sweet balsamic dressing.

Course Salad

Cuisine American

Keyword Strawberry Balsamic Pasta Salad

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 8

Calories 274kcal

Ingredients

• 16 oz fusilli pasta
• 1/3 cup slivered almonds toasted
• 16 oz strawberries hulled and sliced
• 8 oz mozzarella pearls
• 1 shallot thinly sliced
• 3 mini cucumbers sliced into half-moons
• 2 cups baby arugula
• 1/2 cup fresh basil leaves torn

For the Balsamic Dressing:

• 1/3 cup olive oil
• 3 Tbsp balsamic vinegar
• 2 Tbsp honey
• 2 tsp Dijon mustard
• 1/2 tsp each salt + pepper

Instructions

• Cook the pasta. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain and rinse under cold water to stop the cooking process and set aside to cool.
• Toast the almonds. In a small skillet over medium heat, toast the slivered almonds for 2 to 5 minutes, stirring occasionally, until lightly golden and fragrant. Remove from heat and let cool.
• Make the dressing. In a small bowl or jar with a tight fitted lid, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt and pepper until fully combined.
• Assemble the salad. In a large bowl, add the cooled pasta along with the strawberries, arugula, mozzarella pearls, sliced shallot, cucumbers, toasted almonds and fresh basil.
• Toss and serve. Drizzle the balsamic dressing over the salad and gently toss to combine. Taste and season with salt and pepper, as needed. Serve immediately or chill before serving.

Nutrition

Serving: 1/8th of recipe | Calories: 274kcal | Carbohydrates: 26.3g | Protein: 9.5g | Fat: 17.1g | Saturated Fat: 4.6g | Cholesterol: 20mg | Sodium: 162.9mg | Fiber: 2.5g | Sugar: 9g

These Healthy Chocolate Peanut Butter Eggs are an easy no-bake Easter treat made with just a few simple ingredients! A healthier version of Reese’s peanut butter eggs that are gluten-free and refined sugar-free!

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If there is one Easter treat that disappears instantly in our house, it’s these Healthy Chocolate Peanut Butter Eggs. They have that classic creamy peanut butter center with a rich chocolate coating, but made with simple, better for you ingredients. Everything you love about Reese’s peanut butter cups, but cleaner, naturally sweetened, and incredibly easy to make at home!

The best part? These eggs are no-bake, freezer-friendly, and come together in just minutes, making them perfect for an Easter basket, spring gatherings, or just keeping a stash in the fridge for when that chocolate craving hits!

Why You’ll Love These

• No-bake and easy – these healthy peanut butter eggs have minimal prep, no oven required and just 5 simple ingredients!
• Healthier than store-bought – we are using simple, wholesome ingredients with zero refined sugar. So much peanut butter flavor!
• Perfect for Easter – these homemade peanut butter eggs are festive, fun and kid-friendly! My daughter begs for them any time she wants a sweet treat.
• Make-ahead friendly – you can easily store these in the fridge or freezer until ready to enjoy making them great to prep ahead of time.

Ingredients You’ll Need

• drippy peanut butter – you really want to use natural peanut butter without any added sugar because it is smoother and easier to stir. You could use almond butter, cashew butter or any other nut butter, if you prefer.
• oat flour – this acts as a binder for these eggs. I don’t recommend using all-purpose flour in this recipe as that should not be eaten raw, but almond flour or coconut flour are great options.
• honey – naturally sweetens these eggs without using refined sugar. You could also use maple syrup or other natural sweetener.
• vanilla extract – boost of flavor!
• chocolate chips – I used Lily’s chocolate chips which are gluten-free, vegan and sweetened with stevia making the sugar content really low and they taste delicious!  You could also of course use regular semi-sweet chocolate chips to coat these eggs, but the sugar content will be much higher.
• coconut oil – I like mixing in a little coconut oil when melting the chocolate because it makes the chocolate a little thicker and really helps create that perfect shell when it hardens without affecting the taste. Feel free to leave this out if you don’t have any.

How to Make Chocolate Peanut Butter Eggs

1. Make the peanut butter filling. In a bowl, combine oat flour, peanut butter, vanilla and honey mixing well with a spatula or an electric mixer until all combined and the dough is smooth. 
2. Shape into eggs.  Using a small cookie scoop, scoop and shape into small eggs. I used these silicone egg molds to get perfectly shaped eggs. Just press the peanut butter mixture into each cavity, cover and chill and then they pop right out! You can also create the egg shapes with the palms of your hands and place them on a parchment-lined baking sheet. You should get about 16 eggs.
3. Chill eggs. Place the egg molds (or the baking sheet) into the freezer and chill for about 20-30 minutes until firm.
4. Melt chocolate.  Pour chocolate chips and coconut oil into the pot of a double boiler, or you can simply use a metal or glass bowl on top of a saucepan with about an inch of water in it. As the water heats up, the chocolate will begin to melt and you should continually stir it with a spatula until nice and smooth. You can also melt the chocolate in the microwave at 30-second intervals until melted.
5. Dip and coat.  If using the egg molds, simply pop each egg out before dipping. Using a dipping fork, or regular fork, dip each peanut butter egg into the melted chocolate. Make sure the eggs are completely coated, shaking off any excess chocolate drip. Place the dipped eggs on a baking sheet lined with parchment paper. 
6. Decorate and chill. Drizzle the eggs with colored chocolate and top with fun sprinkles or even a little coarse sea salt. You could also just leave them as is (like Reese’s eggs) and place them in the freezer until ready to enjoy.

Tips for the BEST Peanut Butter Eggs

• Don’t skip chilling – this helps the peanut butter eggs harden and hold their shape when dipping.
• Use drippy peanut butter – use creamy natural peanut butter (just peanuts + salt) that is smooth and easy to stir. This makes mixing everything easier and gives the filling a smooth texture.
• Use a cookie scoop – using a small tablespoon size cookie scoop to scoop the peanut butter mixture ensures the eggs are all the same size and is just so easy.
• Use a fork for dipping – I really found this dipping fork super helpful, but you can also use a regular fork. This makes coating the eggs cleaner and easier as opposed to using a spoon, allowing the chocolate to easily drip off.

Variations

• Gluten-free – to make use certified gluten-free oat flour or you could use almond flour or coconut flour.
• Dairy-free – melt dairy-free chocolate chips for dipping the peanut butter eggs.
• Vegan – swap out the honey for pure maple syrup and make sure to use vegan chocolate chips.
• Nut-free – if you have a peanut allergy, swap out the peanut butter for sunflower seed butter or tahini.
• Extra protein – add in a scoop of vanilla protein powder, adjusting the flour or peanut butter as-needed, for a boost of protein.

Prepping and Storage

To Store:  These chocolate peanut butter eggs should be kept cold so you can either store them in a sealed, airtight container for up to 1 week in the refrigerator, but will last longer in the freezer. When storing, I like to line the container with some parchment paper so the eggs don’t stick.

To Freeze:  I also recommend storing these peanut butter eggs in the freezer and they will last up to 3 months. These eggs thaw out quickly when you remove them from the freezer and should be ready to enjoy in 30 minutes or so.

More No-Bake Recipes

• Peanut Butter Protein Bars
• Dark Chocolate Almond Butter Bars
• No Bake Chocolate Pumpkin Bars
• Peanut Butter Quinoa Energy Balls
• Peanut Butter Trail Mix Balls
• No Bake Almond Butter Granola Bars

Hope you all enjoy these Healthy Chocolate Peanut Butter Eggs! If you love these treats 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 Chocolate Peanut Butter Eggs

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These Healthy Chocolate Peanut Butter Eggs are an easy no-bake Easter treat made with just a few simple ingredients! A healthier version of Reese's eggs that are gluten-free and refined sugar-free!

Course Dessert, Snack

Cuisine American

Keyword Healthy Chocolate Peanut Butter Eggs

Prep Time 30 minutes minutes

1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 16 Servings

Calories 166kcal

Ingredients

• 1 cup oat flour
• 3/4 cup drippy peanut butter
• 1/4 cup honey
• 1 tsp vanilla extract
• 9 oz chocolate chips I used Lily’s chocolate chips
• 2 tsp coconut oil
• Optional: chocolate drizzle and sprinkles

Instructions

• Make the peanut butter filling. In a medium bowl, combine oat flour, peanut butter, vanilla and honey mixing well with a spatula or an electric mixer until all combined and the dough is smooth. 
• Shape into eggs. Using a small cookie scoop, scoop and shape into small eggs. I used these silicone egg molds to get perfectly shaped eggs, but you could also use your hands. Press the peanut butter mixture into each cavity, cover and chill or shape the mixture into small egg forms and place on a baking sheet lined with parchment paper. You should get about 16 eggs.
• Chill eggs. Place the egg molds (or the baking sheet) into the freezer and chill for about 20-30 minutes until firm.
• Melt the chocolate. Pour chocolate chips and coconut oil into the pot of a double boiler, or you can simply use a metal or glass bowl on top of a saucepan with about an inch of water in it. As the water heats up, the chocolate will begin to melt and you should continually stir it with a spatula until nice and smooth. You can also heat the chocolate in the microwave at 30 second intervals until melted.
• Dip and coat. If using the egg molds, simply pop each egg out before dipping. Using a dipping fork, or regular fork, dip each peanut butter egg into the melted chocolate, making sure they are completely coated. Place the chocolate dipped eggs on a baking sheet lined with parchment paper. 
• Decorate and chill. This is optional, but you can also drizzle the eggs with colored chocolate and top with fun sprinkles. Or just leave them as is (like Reese's eggs) and store them in the freezer until ready to enjoy.

Nutrition

Serving: 1egg | Calories: 166kcal | Carbohydrates: 18.7g | Protein: 4.9g | Fat: 11.6g | Saturated Fat: 3.9g | Sodium: 49mg | Fiber: 5.1g | Sugar: 4.7g

The BEST Healthy Lemon Poppy Seed Bread made with Greek yogurt and honey. Perfectly moist, naturally sweetened, and topped with the most delicious fresh lemon glaze!

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There is just something about Lemon Poppy Seed Bread that feels like sunshine in every bite! Bright, fresh, and perfectly sweet with that irresistible citrus flavor. And this version? This bread is made lighter with wholesome ingredients like Greek yogurt and naturally sweetened with honey, so you can enjoy it any time of day.

Whether you are looking for a quick spring breakfast, an afternoon snack with a cup of coffee, or a simple treat to share, this healthy lemon poppyseed loaf checks all the boxes. It’s incredibly moist, easy to make, and topped with a simple lemon glaze that takes it to the next level.

Why You’ll Love This

• Lightened up – this lemon poppy seed bread recipe is made with Greek yogurt and naturally sweetened with honey for a healthier twist.
• Perfectly moist – no dry loaf here thanks to the yogurt and olive oil combination. Deliciously soft and moist with a sweet glaze!
• Easy to make – this quick lemon loaf couldn’t be easier to make. Just mix the ingredients, pour into the pan and bake!
• Freezer-friendly – this lemon poppy seed loaf is perfect for meal prep, future snacks, quick breakfasts or dessert.

Ingredients You’ll Need

• flour – I used all-purpose flour to get that soft texture, but you could use whole wheat pastry flour or gluten-free 1 to 1 baking flour.
• baking powder + baking soda – these act as leavening agents to help the bread rise and keep it soft and fluffy.
• Greek yogurt – keeps the lemon bread moist and adds a boost of protein. You could also use sour cream or even applesauce.
• olive oil – adds extra moisture, creates a soft, tender crumb as well as a light texture and enhances the flavor of the other ingredients. You could also use melted coconut oil or melted butter.
• large eggs – helps bind the loaf and gives this bread its structure and height.
• fresh lemons – fresh lemon juice adds brightness and tang while the lemon zest brings bold, fresh lemon flavor.
• honey – naturally sweetens without using any refined sugar. You could also use maple syrup or other natural sweetener.
• vanilla extract – adds a boost of flavor and warmth.
• poppy seeds – adds that classic crunch and texture to the bread.
• salt – enhances all the flavors.
• lemon glaze – made with a mixture of powdered sugar, lemon juice and lemon zest that adds the perfect sweet-tart finish to the bread!

How to Make Lemon Poppy Seed Bread

1. Mix ingredients. In a large bowl, whisk together the flour, baking powder, baking soda, poppy seeds, lemon zest and salt, set aside. In a medium bowl, whisk together the Greek yogurt, eggs, olive oil, honey, lemon juice, and vanilla, mixing until all combined.
2. Combine the batter. Pour the wet ingredients into the dry ingredients and gently mix with a spatula until just combined. Make sure not to overmix, a few lumps are totally fine and help keep the bread tender.
3. Bake the bread. Pour batter into a prepared 9×5-inch loaf pan line with parchment paper or sprayed with nonstick spray. Bake in the oven at 350 degrees F for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
4. Let the bread cool. Let the bread sit for 10 minutes, then remove from the pan and let it cool completely on a wire rack.
5. Make the lemon glaze. In a small bowl, whisk together the powdered sugar, lemon juice and zest, mixing until smooth. Drizzle over the cooled bread, slice and enjoy!

Tips for Making the Best Lemon Poppy Seed Bread

• Use fresh lemon juice and zest – this makes a huge difference in the flavor as bottle lemon juice can taste too bitter.
• Don’t overmix the batter – stir until the flour is just incorporated. Overmixing leads to dense, tough bread.
• Measure flour correctly – spoon flour into your measuring cup and level it off, don’t scoop! Scooping packs in too much flour and leads to dryness.
• Use room temperature eggs – this helps everything mix evenly and create a uniform batter, which leads to even baking.
• Line your pan with parchment paper – this makes removing the bread super easy, especially since there is honey in this recipe that makes it stick more to the pan.
• Let it cool before glazing – this prevents the glaze from melting and disappearing into the loaf. Letting it cool first makes the glaze stay thick and sets into that slightly firm, glossy layer we want.
• Add extra zest on top – this boosts the lemon flavor of the bread and makes it look beautiful!

Variations

• Make it dairy-free – swap the Greek yogurt for a dairy-free alternative or even some applesauce, although it might change the flavor of this bread.
• Add blueberries – lemon and blueberries are the perfect combination and would be such a great addition to this bread.
• Flour – feel free to swap out the all-purpose flour for whole wheat pastry flour, whole wheat flour or even gluten-free 1 to 1 baking flour if making GF bread. I don’t recommend using almond flour or coconut flour in this recipe.
• Make muffins instead – divide the batter into 12 muffin cups and reduce the baking time to 18 to 22 minutes.

Prepping and Storage

To Store: This lemon poppyseed bread can be stored in an airtight container or wrapped in plastic or foil at room temp for 2 or 3 days. Make sure to refrigerate after that to keep this longer. This bread will last up to a week in the fridge.

To Freeze: This bread freezes really well too! You can either wrap the whole loaf in plastic wrap, aluminum foil or a freezer-safe bag, or you can freeze individual slices. When ready to serve, allow the bread to thaw overnight in the refrigerator and bring to room temperature before slicing. This bread will keep in the freezer for up to 3 months.

More Quick Bread Recipes

• The BEST Banana Bread
• Raspberry Lemon Yogurt Bread
• Healthy Pumpkin Zucchini Bread
• Healthy Zucchini Bread
• The Best Healthy Pumpkin Bread
• Lemon Poppy Seed Zucchini Bread

Hope you all enjoy this Healthy Lemon Poppy Seed Loaf 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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Healthy Lemon Poppy Seed Bread

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The BEST Healthy Lemon Poppy Seed Bread made with Greek yogurt and honey. Perfectly moist, naturally sweetened, and topped with the most delicious fresh lemon glaze!

Course Dessert

Cuisine American

Keyword Healthy Lemon Poppy Seed Bread

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 12

Calories 216kcal

Ingredients

• 1 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 2 Tbsp poppy seeds
• 1 Tbsp lemon zest
• 1/4 tsp salt
• 3/4 cup plain Greek yogurt
• 2 eggs room temperature
• 1/4 cup olive oil
• 3/4 cup honey
• 1/4 cup fresh lemon juice
• 2 tsp vanilla extract

For the Lemon Glaze:

• 1/2 cup powdered sugar
• 1 Tbsp lemon juice
• 1 tsp lemon zest plus more for garnish

Instructions

• Preheat oven to 350 degrees F.
• In a large bowl, whisk together the flour, baking powder, baking soda, poppy seeds, lemon zest and salt, set aside. In a medium bowl, whisk together the Greek yogurt, eggs, olive oil, honey, lemon juice, and vanilla, mixing until all combined.
• Pour the wet ingredients into the dry ingredients and gently mix with a spatula until just combined. Make sure not to overmix, a few lumps are totally fine and help keep the bread tender.
• Pour the batter into a prepared 9×5-inch loaf pan line with parchment paper or sprayed with nonstick spray. Bake in the oven for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
• Let the bread sit for 10 minutes, then remove from the pan and let it cool completely on a wire rack.
• In a small bowl, whisk together the powdered sugar, lemon juice and zest, mixing until smooth. Drizzle over the cooled bread, slice and enjoy!

Nutrition

Serving: 1slice | Calories: 216kcal | Carbohydrates: 36.7g | Protein: 5g | Fat: 5.6g | Saturated Fat: 0.9g | Cholesterol: 31mg | Sodium: 95.6mg | Fiber: 0.7g | Sugar: 23.3g