This Creamy Tomato Basil Soup is rich, cozy and full of fresh tomato flavor! Made with San Marzano tomatoes, fresh basil and a touch of creaminess, this easy one-pot soup is the ultimate comfort food. Serve it with crusty bread or a classic grilled cheese for the perfect cozy meal.

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This Creamy Tomato Basil Soup recipe is rich, comforting and full of delicious tomato flavor! Made with sweet San Marzano tomatoes, fresh basil, tender vegetables and just enough cream cheese and half-and-half to make it silky smooth, this easy soup is the ultimate cozy meal. Serve it with crusty bread or warm grilled cheese sandwiches for a simple lunch or dinner the whole family will love.

There is just something so comforting about a warm bowl of homemade tomato soup, especially once the weather starts to cool down. This version has everything you want in a classic creamy tomato basil soup, but it is made without a ton of heavy cream. A small amount of cream cheese, half-and-half and freshly grated Parmesan gives the soup its rich, velvety texture while still allowing the tomato and basil flavors to shine.

Everything comes together in one pot using simple pantry ingredients, and the soup tastes even better the next day. It is perfect for an easy weeknight dinner, a cozy weekend lunch or meal prep for the week.

Why You’ll Love This

• Rich and creamy – cream cheese, half-and-half and Parmesan create a silky, creamy texture without needing a large amount of heavy cream.
• Made in one pot – everything cooks and blends right in the same pot for easy preparation and cleanup.
• Full of vegetables – onion, carrots, garlic and tomatoes add flavor, nutrients and natural sweetness.
• Easy to make – this homemade tomato basil soup requires minimal prep and is ready in under an hour.
• Perfect for meal prep – the flavors become even better after the soup has had time to sit in the refrigerator.
• Freezer-friendly – make a double batch of this fresh tomato basil soup and freeze some for an easy meal later.

Ingredients You’ll Need

• olive oil – used to sauté the onion and carrots and create a flavorful base for the creamy soup. You could also use butter in place of the olive oil.
• yellow onion – adds savory flavor and a touch of natural sweetness. One medium onion should give you approximately 1½ cups once chopped.
• carrots – help balance the acidity of the tomatoes while adding natural sweetness and extra vegetables.
• garlic – freshly minced garlic adds so much flavor to this soup. Three cloves are perfect, but you can add another if you really love garlic.
• tomato paste – deepens the tomato flavor and gives the soup a richer taste. Cooking the tomato paste briefly before adding the liquid helps caramelize it and remove its raw flavor.
• San Marzano tomatoes – whole peeled San Marzano tomatoes have a naturally sweet, rich flavor and lower acidity than many other canned tomatoes. You will need two 28-ounce cans, including all the juices.
• vegetable broth – thins the soup to the perfect consistency while adding extra flavor. I recommend using low-sodium broth so you can control the amount of salt. Chicken broth may also be used if the soup does not need to be vegetarian.
• honey – just one teaspoon helps balance the acidity of the tomatoes without making the soup taste sweet. You could also do a pinch of sugar or maple syrup.
• Italian seasoning – a simple blend of dried herbs complements the tomatoes and fresh basil.
• salt and black pepper – start with the suggested amounts, then taste and adjust after blending the soup.
• fresh basil – fresh basil gives this tomato soup its signature flavor. Be sure to pack the basil leaves lightly when measuring.
• cream cheese – softened cream cheese makes the soup extra smooth and creamy. Cutting it into small cubes helps it blend into the soup more easily.
• half-and-half -adds richness and creates that classic creamy tomato soup texture without using heavy cream.
• parmesan cheese – freshly grated Parmesan melts more smoothly than pre-shredded cheese and adds a delicious savory flavor.

How to Make Creamy Tomato Basil Soup

1. Sauté the veggies. Heat olive oil in a large pot over medium heat on the stove. Add onion and carrots and cook for 6 to 8 minutes, until softened. Add garlic and tomato paste and cook for 1 minute, stirring frequently.
2. Simmer the soup. Add the San Marzano tomatoes with their juices, vegetable broth, honey, Italian seasoning, salt and pepper. Break up the tomatoes with a wooden spoon, bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes.
3. Blend. Remove from heat, stir in the fresh basil and blend with an immersion blender until smooth and creamy.
4. Make it creamy. Add the softened cream cheese and blend again until fully incorporated. Stir in the half-and-half and Parmesan and warm the tomato mixture over low heat for 2 to 3 minutes. Avoid boiling.
5. Season and serve. Taste and adjust with additional salt and pepper. Serve warm with fresh basil and Parmesan.

Tips for the Best Tomato Basil Soup

• Use good-quality tomatoes. Tomatoes are the star of this recipe, so using high-quality canned San Marzano tomatoes makes a noticeable difference in flavor.
• Cook the tomato paste. Letting the tomato paste cook for about a minute helps caramelize it and intensifies the tomato flavor.
• Soften the cream cheese. Room-temperature cream cheese blends much more easily and is less likely to leave small lumps in the soup.
• Remove the pot from the heat before blending. This makes the soup safer to blend and prevents it from splattering.
• Add the dairy over low heat. Once you add the cream cheese and half-and-half, avoid boiling the soup so the dairy stays smooth.
• Adjust the consistency as needed. If the soup is thicker than you prefer, stir in a splash of additional broth. If it seems too thin, let it simmer uncovered for a few extra minutes before adding the dairy.
• Taste before adding more honey. The carrots and San Marzano tomatoes already provide natural sweetness. The honey is only meant to soften the tomatoes’ acidity, not make the soup sweet.

Recipe Variations

• Make it vegan – use a dairy-free cream cheese, unsweetened plant-based creamer and nutritional yeast in place of the dairy ingredients.
• Use chicken broth – if you do not need the soup to be vegetarian, low-sodium chicken broth works well in place of vegetable broth.
• Add more vegetables – red bell pepper, celery or roasted red peppers would all be delicious additions.
• Make it spicy – add a pinch of crushed red pepper flakes along with the garlic and tomato paste.
• Use heavy cream – for a richer, more traditional tomato bisque-style soup, replace the half-and-half with an equal amount of heavy cream.
• Use dried basil – fresh basil provides the best flavor, but in a pinch, add 1 to 2 teaspoons of dried basil along with the Italian seasoning. Dried basil is more concentrated, so you will need much less.

What to Serve with Tomato Basil Soup

This creamy tomato basil soup is hearty enough for a light meal, but it is even better with something warm and crunchy for dipping. Here are a few of my favorite ways to serve it:

• A classic grilled cheese sandwich
• Toasted sourdough bread or a sliced baguette
• Top with homemade croutons
• Garlic bread or warm dinner rolls
• A simple green salad
• A turkey and cheese sandwich
• A Caesar salad
• Roasted vegetables
• A half sandwich and soup combination for lunch

Prepping and Storage

To Prep Ahead: Chop the onion and carrots and mince the garlic up to two days in advance. Store the vegetables in separate airtight containers in the refrigerator until you are ready to make the soup.

To Store: Allow the soup to cool completely, then transfer it to an airtight container. You can store tomato basil soup in the refrigerator for 4-5 days.

To Reheat: Warm the soup in a saucepan over low to medium-low heat, stirring frequently. Avoid bringing it to a rapid boil because the dairy may separate. Individual portions may also be reheated in the microwave in 30-second intervals, stirring between each interval.

To Freeze: For the smoothest texture, freeze the soup before adding the cream cheese, half-and-half and Parmesan. Store it in a freezer-safe container for up to 3 months, leaving a little room at the top for expansion. Thaw overnight in the refrigerator, reheat gently and add the dairy ingredients just before serving.

Frequently Asked Questions

More Cozy Soup Recipes

• Creamy Broccoli Cheddar Soup
• Easy Chicken Noodle Soup
• Olive Garden-Inspired Minestrone Soup
• Chicken and Wild Rice Soup
• Chicken Tortilla Soup
• Lentil and Sweet Potato Stew
• Detox Immune-Boosting Chicken Soup
• Creamy Tortellini Soup

Hope you all enjoy this Creamy Tomato Basil Soup! 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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Creamy Tomato Basil Soup

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This Creamy Tomato Basil Soup is rich, cozy and full of fresh tomato flavor! Made with San Marzano tomatoes, fresh basil and a touch of creaminess, this easy one-pot soup is the ultimate comfort food.

Course Main Course

Cuisine American

Keyword creamy tomato basil soup, creamy tomato soup recipe, easy tomato basil soup, healthy tomato soup, homemade tomato soup, San Marzano tomato soup, tomato basil soup

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 185kcal

Ingredients

• 1 Tbsp olive oil
• 1 medium yellow onion chopped (about 1 1/2 cups)
• 2 medium carrots peeled and chopped
• 3 cloves garlic minced
• 2 Tbsp tomato paste
• 2 (28 oz) cans whole peeled San Marzano tomatoes
• 2 cups low-sodium vegetable broth
• 1 tsp honey (or pinch of sugar)
• 1 tsp Italian seasoning
• 1/2 tsp salt plus more to taste
• 1/4 tsp black pepper
• 3/4 cup packed fresh basil leaves
• 1/4 cup cream cheese softened and cubed
• 1/3 cup half and half
• 1/4 cup freshly grated Parmesan cheese

Instructions

• Sauté the veggies. Heat olive oil in a large pot over medium heat on the stove. Add onion and carrots and cook for 6 to 8 minutes, until softened. Add garlic and tomato paste and cook for 1 minute, stirring frequently.
• Simmer the soup. Add the San Marzano tomatoes with their juices, vegetable broth, honey, Italian seasoning, salt and pepper. Break up the tomatoes with a wooden spoon, bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes.
• Blend. Remove from heat, stir in the fresh basil and blend with an immersion blender until smooth and creamy.
• Make it creamy. Add the softened cream cheese and blend again until fully incorporated. Stir in the half-and-half and Parmesan and warm the tomato mixture over low heat for 2 to 3 minutes. Avoid boiling.
• Season and serve. Taste and adjust with additional salt and pepper. Serve warm with fresh basil and Parmesan.

Nutrition

Serving: 1 1/2 cups | Calories: 185kcal | Carbohydrates: 21g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 850mg | Fiber: 4g | Sugar: 12g

This creamy One Pan Lemon Garlic Orzo with Zucchini and Corn is fresh, flavorful and made in one skillet for an easy summer side dish or weeknight meal. Packed with fresh veggies, tender orzo, Parmesan, herbs and bright lemon flavor!

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This One Pan Lemon Garlic Orzo with Zucchini and Corn recipe is creamy, bright and packed with fresh summer flavor! Tender orzo is cooked in chicken broth until perfectly creamy, then tossed with golden zucchini, sweet corn, fresh garlic, Parmesan, lemon and plenty of fresh herbs. It’s simple, comforting and the perfect side dish to use up all that seasonal zucchini and corn.

The best part about this parmesan zucchini orzo recipe is that everything comes together right in one skillet! Cooking the orzo directly in the broth gives it an extra creamy, almost risotto-like texture without all the work, while fresh lemon juice and zest keep the dish light and bright. Lightened-up comfort food where leftovers taste better the next day!

Why You’ll Love This

• Fresh summer flavors – zucchini and sweet corn are the stars of this dish, while fresh lemon, basil and parsley add tons of bright fresh flavor.
• Made healthier – this lighter version uses a little half-and-half combined with parmesan to give a rich, creamy texture without needing heavy cream.
• Quick and easy – a great recipe to have on hand on busy weeknights when you want something quick and comforting without spending all night in the kitchen.
• Made in one skillet – aside from briefly transferring the zucchini to a plate, everything cooks in the same skillet for easy prep and cleanup.
• Customizable – add your favorite protein, swap in extra veggies or change up the herbs depending on what you have on hand.

Ingredients You’ll Need

• olive oil – extra virgin olive oil is used to sauté the zucchini and corn until lightly golden and tender. Dividing the oil helps the vegetables brown rather than steam.
• zucchini – you’ll need 2 medium zucchini, thinly sliced into half-moons. Cooking the zucchini separately keeps it tender while preventing it from becoming mushy as the orzo cooks.
• corn – you’ll need about 2 cups of corn kernels. Fresh corn cut straight from the cob is delicious during the summer, but frozen corn works great too.
• orzo – you’ll need 1 1/2 cups of dry orzo pasta. This small, rice-shaped pasta cooks right in the skillet and releases starch as it cooks, helping create that deliciously creamy consistency.
• garlic – freshly minced cloves garlic add plenty of savory flavor and pair perfectly with the lemon and Parmesan.
• chicken broth – low-sodium chicken broth or vegetable broth adds much more flavor than cooking the orzo in water and allows you to control the amount of salt in the finished dish.
• half-and-half – just 1/3 cup makes the orzo extra creamy without making it overly rich. Heavy cream can also be used.
• parmesan cheese – freshly grated Parmesan melts right into the orzo, adding salty, cheesy flavor and an even creamier consistency.
• lemon – both fresh lemon zest and lemon juice are used to give this dish its signature bright, citrusy flavor.
• seasonings – a combination of Italian seasoning, pinch of red pepper flakes, salt and black pepper.
• fresh basil and fresh parsley – fresh herbs are stirred in at the very end so they maintain their bright flavor and color. I like to garnish with additional herbs when serving too. Feel free to mix in extra greens such as baby spinach and kale for a boost of nutrition.

How to Make Lemon Garlic Orzo with Zucchini and Corn

1. Sauté the zucchini. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Arrange the sliced zucchini in an even layer and season lightly with salt and pepper. Cook for 3 to 4 minutes, stirring occasionally, until just tender and lightly golden. Transfer the zucchini to a plate and set aside.
2. Cook the corn and garlic. Reduce to medium heat and add the remaining tablespoon of olive oil. Add the corn and cook for 2 to 3 minutes until lightly golden and tender. Stir in the garlic and cook for about 30 seconds, just until fragrant.
3. Toast the orzo. Add the dry orzo directly to the skillet and cook for about 2 minutes, stirring frequently. Toasting the pasta gives it a slightly nutty flavor and adds another layer of flavor to the finished dish.
4. Cook the orzo. Pour in the chicken broth and season with Italian seasoning, salt, black pepper and crushed red pepper flakes, if using. Bring everything to a gentle boil, then reduce the heat to medium-low. Simmer uncovered for 10 to 12 minutes, stirring frequently, until the orzo is al dente and most of the liquid has been absorbed.
5. Make it creamy. Reduce the heat to low and stir in the half-and-half and freshly grated Parmesan. Cook for another 1 to 2 minutes, stirring gently, until the Parmesan has melted and the orzo is nice and creamy. If the mixture becomes too thick, simply add a splash of chicken broth to loosen it up.
6. Add the zucchini back in. Gently fold the sautéed zucchini into the creamy orzo and cook for about a minute, just until warmed through. Be careful not to stir too aggressively so the zucchini slices stay intact.
7. Finish with lemon and herbs. Remove the skillet from the heat and stir in the lemon zest, fresh lemon juice, basil and parsley. Serve with extra parmesan, some cracked black pepper, extra lemon zest and a little drizzle of olive oil, if desired.

Variations and Substitutions

• Add protein – turn this into a complete meal by adding grilled or shredded chicken, sautéed shrimp, salmon or Italian chicken sausage.
• Add more veggies – fresh spinach, kale, asparagus, yellow squash, onion, fresh or frozen peas, cherry tomatoes, green beans or bell peppers would all be delicious additions.
• Make it extra creamy – swap the half-and-half for heavy cream for an even richer consistency. You could also swap the parmesan cheese with crumbled feta cheese for even more depth of flavor.
• Add more heat – increase the crushed red pepper chili flakes for a little extra kick or add your favorite hot sauce.
• Make it dairy-free – simply replace the half-and-half with an unsweetened dairy-free milk such as oat milk or a dairy-free cooking cream. Swap the Parmesan for dairy-free Parmesan or nutritional yeast.
• Change up the herbs – fresh dill, fresh mint, chives or fresh thyme would all pair nicely with the lemon and vegetables.

How to Serve

• Grilled chicken – Serve with grilled or baked chicken breasts, this lemon herb grilled chicken or this air fryer chicken breasts for an easy weeknight dinner.
• Salmon – The bright lemon flavors pair perfectly with this garlic butter baked salmon, this hummus crusted salmon or this delicious air-fried salmon.
• Shrimp – Top the orzo with lemon garlic shrimp or grilled shrimp for a quick, protein-packed meal.
• Steak – Serve alongside grilled steak or steak bites for a heartier dinner.
• Add a fresh salad – Pair with a simple green salad, Caesar salad or chopped Mediterranean salad to round out the meal.
• Enjoy it on its own – For a meatless meal, serve a generous bowl topped with extra Parmesan, fresh basil, cracked black pepper and a squeeze of lemon.

Prepping and Storage

• To Store: Let the orzo cool completely, then transfer leftovers to an airtight container and refrigerate for up to 3 to 4 days.
• To Reheat: Warm the orzo gently in a skillet over medium-low heat or microwave it in short intervals. Add a splash of chicken broth, milk or half-and-half while reheating to loosen the sauce and bring back its creamy consistency.
• To Meal Prep: Portion the orzo into individual airtight containers along with your favorite protein for easy lunches throughout the week. Keep in mind that the zucchini will soften slightly as it sits.
• To Freeze: I don’t recommend freezing this recipe. Both the creamy sauce and zucchini can change texture once frozen and thawed, so this dish is best enjoyed fresh or refrigerated.

Frequently Asked Questions

More Easy Orzo Recipes

• Creamy Chicken Sausage Orzo Skillet
• Lemon Orzo Chicken Soup
• Easy Greek Orzo Salad
• Lemon Arugula Orzo Salad
• Rainbow Orzo Salad

More One Pan Recipes

• One Pan Marry Me Chicken and Gnocchi
• Healthy Cashew Chicken Stir Fry
• Healthy Ground Beef Stroganoff
• Honey Garlic Shrimp Stir Fry
• Healthy Beef and Broccoli
• Mongolian Ground Beef Bowls

Hope you all enjoy this Lemon Garlic Orzo with Zucchini and Corn! 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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One Pan Lemon Garlic Orzo with Zucchini and Corn

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This creamy One Pan Lemon Garlic Orzo with Zucchini and Corn is fresh, flavorful and made in one skillet for an easy summer side dish or weeknight meal. Packed with fresh veggies, tender orzo, Parmesan, herbs and bright lemon flavor!

Course Side Dish

Cuisine American

Keyword Lemon Garlic Orzo with Zucchini and Corn

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 8

Calories 290kcal

Ingredients

• 3 Tbsp olive oil divided
• 2 medium zucchini thinly sliced into half-moons
• 2 cups corn fresh or frozen
• 3 cloves garlic minced
• 1 1/2 cups dry orzo
• 2 1/2 cups low-sodium chicken broth
• 1/2 tsp Italian seasoning
• 1/2 tsp salt plus more to taste
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes optional
• 1/3 cup half and half (or heavy cream)
• 1/2 cup freshly grated Parmesan cheese
• Zest of 1 lemon
• 2 Tbsp fresh lemon juice, or more to taste
• 2 Tbsp chopped fresh basil
• 2 Tbsp chopped fresh parsley

Instructions

• Sauté the zucchini. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Arrange the sliced zucchini in an even layer and season lightly with salt and pepper. Cook for 3 to 4 minutes, stirring occasionally, until just tender and lightly golden. Transfer the zucchini to a plate and set aside.
• Cook the corn and garlic. Reduce to medium heat and add the remaining tablespoon of olive oil. Add the corn and cook for 2 to 3 minutes until lightly golden and tender. Stir in the garlic and cook for about 30 seconds, just until fragrant.
• Toast the orzo. Add the dry orzo directly to the skillet and cook for about 2 minutes, stirring frequently. Toasting the pasta gives it a slightly nutty flavor and adds another layer of flavor to the finished dish.
• Cook the orzo. Pour in the chicken broth and season with Italian seasoning, salt, black pepper and crushed red pepper flakes, if using. Bring everything to a gentle boil, then reduce the heat to medium-low. Simmer uncovered for 10 to 12 minutes, stirring frequently, until the orzo is al dente and most of the liquid has been absorbed.
• Make it creamy. Reduce the heat to low and stir in the half-and-half and freshly grated Parmesan. Cook for another 1 to 2 minutes, stirring gently, until the Parmesan has melted and the orzo is nice and creamy. If the mixture becomes too thick, simply add a splash of chicken broth to loosen it up.
• Add the zucchini back in. Gently fold the sautéed zucchini into the creamy orzo and cook for about a minute, just until warmed through. Be careful not to stir too aggressively so the zucchini slices stay intact.
• Finish with lemon and herbs. Remove the skillet from the heat and stir in the lemon zest, fresh lemon juice, basil and parsley. Serve with extra parmesan, some cracked black pepper, and extra lemon zest, if desired.

Nutrition

Serving: 1/8th of recipe | Calories: 290kcal | Carbohydrates: 41g | Protein: 11g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 415mg | Fiber: 3g | Sugar: 5g

The BEST Healthy Shrimp Scampi recipe lightened up without sacrificing flavor! Juicy shrimp, garlic, lemon, white wine, and Parmesan are tossed with tender linguine in a silky, buttery sauce that’s ready in under 30 minutes.

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If you’re looking for a restaurant-quality dinner that’s surprisingly easy to make at home, this Healthy Shrimp Scampi is about to become a new favorite. Tender, juicy shrimp are sautéed with lots of garlic, shallots, fresh lemon, herbs, and just enough butter to create a rich, silky sauce without feeling heavy. Toss everything together with perfectly cooked linguine, a sprinkle of Parmesan, and fresh parsley for an elegant meal that’s ready in about 30 minutes.

Traditional shrimp scampi is often loaded with lots of butter, but this healthier version keeps all of the classic flavors you love while using a lighter combination of olive oil, less butter, and fresh ingredients that let the shrimp truly shine. Shrimp are also naturally low in calories and high in protein so they really make this a balanced dinner the whole family will love.

Why You’ll Love This

• Quick and easy – this whole entire meal easily comes together in just 30 minutes making it fancy enough for entertaining, but convenient for those busy weeknights.
• Healthier – packed with lean protein from the shrimp, fiber-rich whole wheat linguine, less butter, and fresh ingredients for a lighter take on the classic dish.
• Packed with flavor – garlic, shallots, fresh lemon juice, lemon zest, parsley, Parmesan, and white wine create layers of bright, fresh flavor in every bite.
• Customizable – add fresh vegetables, swap the pasta, adjust the spice level, or make it gluten-free with just a few simple changes.
• Great for entertaining –  this skinny shrimp scampi recipe is elegant enough for guests yet simple enough that you won’t be stuck in the kitchen all evening.

Ingredients You’ll Need

• shrimp – large shrimp cook quickly while staying juicy and tender. Buy peeled and deveined shrimp to save prep time. Fresh shrimp or frozen shrimp both work great, just thaw frozen shrimp completely before cooking.
• linguine – I used whole wheat linguine, but you could use spaghetti, angel hair, fettuccine, or you could even use zucchini noodles to keep this low in carbs.
• olive oil + butter – using both olive oil and butter gives you the best of both worlds. Olive oil keeps the dish lighter while butter adds the rich flavor that makes shrimp scampi so irresistible.
• shallots – provide a delicate sweetness that’s milder than onions and pairs perfectly with seafood.
• garlic – fresh garlic is essential here. Since garlic is the star flavor of shrimp scampi, freshly minced cloves provide the boldest flavor.
• chicken broth – adds depth while helping create a silky sauce without relying entirely on butter. You could also use chicken stock or vegetable broth.
• dry white wine – a dry white wine such as Sauvignon Blanc, Pinot Grigio, or Chardonnay adds acidity and complexity that balances the richness of the butter.
• fresh lemon – you’ll use both the zest and juice to brighten the entire dish. Fresh lemon makes all the difference!
• parmesan cheese – freshly grated Parmesan melts perfectly into the sauce and adds a subtle salty, nutty flavor.
• fresh parsley –  chopped fresh parsley adds color, freshness, and the perfect finishing touch. You could also add in other herbs such as fresh thyme
• red pepper flakes – just enough chili flakes to give the sauce a subtle kick without making it overly spicy.
• salt + black pepper – needed to season the shrimp and enhance all the flavors.

How to Make Healthy Shrimp Scampi

1. Cook the pasta. Bring a large pot of salted water to a boil and cook the linguine until al dente according to the package directions. Before draining, reserve ½ cup of the pasta water to help create a silky sauce later.
2. Season the shrimp. Pat the shrimp dry with paper towels, then season both sides with the salt, pepper, and paprika. Dry shrimp sear better and develop more flavor.
3. Sauté the shallots and garlic. Heat the olive oil and butter in a large skillet over medium heat. Add the shallots and cook for 2-3 minutes until softened, then stir in the garlic and crushed red pepper flakes and cook for another 30 seconds until fragrant.
4. Cook the shrimp. Add the shrimp in a single layer and cook on medium-high heat for 1-2 minutes per side, just until pink and opaque. Transfer the shrimp to a plate to prevent overcooking.
5. Make the sauce. Pour in the chicken broth, white wine, lemon juice, and lemon zest, scraping up any browned bits from the bottom of the skillet. Let the sauce simmer for 2 to 3 minutes until slightly reduced.
6. Toss everything together. Return the shrimp to the skillet along with the cooked pasta. Toss everything together, adding a little reserved pasta water as needed until the sauce lightly coats the pasta.
7. Finish and serve. Stir in the Parmesan cheese and fresh parsley, then taste and adjust the seasoning with additional salt, pepper, or lemon juice if needed. Serve immediately with extra Parmesan, parsley, and fresh lemon wedges.

Tips for the Best Healthy Shrimp Scampi

• Pat the shrimp dry before cooking – excess moisture prevents the shrimp from searing properly and can water down the sauce.
• Don’t overcook the shrimp – shrimp cook incredibly fast. As soon as they turn pink and curl into a loose “C” shape, they’re done. Overcooked shrimp become rubbery.
• Reserve plenty of pasta water – the starchy pasta water is the secret to creating a silky, restaurant-quality sauce that perfectly coats the noodles.
• Use freshly minced garlic – jarred garlic won’t provide the same bold, fresh flavor that makes shrimp scampi so delicious.
• Fresh lemon is a must – both the juice and zest add brightness that bottled lemon juice simply can’t replicate.
• Grate your own Parmesan – freshly grated Parmesan melts smoothly into the sauce, while pre-shredded cheese can leave it grainy.
• Cook the pasta just until al dente – the noodles will continue cooking slightly when tossed with the hot sauce.
• Choose quality shrimp – wild-caught shrimp often have the best flavor, but any good-quality shrimp will work well.
• Simmer the sauce gently – a gentle simmer allows the wine to reduce while keeping the sauce light and balanced.
• Serve immediately – shrimp scampi is at its absolute best fresh off the stove while the sauce is silky and the shrimp are perfectly tender.

Variations and Substitutions

• Make it gluten-free – to make this gluten-free, you can easily substitute your favorite gluten-free pasta.
• Use zucchini noodles – for a lower-carb option that is more veggie forward, replace all or half of the linguine with zucchini noodles using a spiralizer.
• Add veggies – stir in fresh spinach, asparagus, cherry tomatoes, broccoli, zucchini, peas, or mushrooms for extra nutrition and color.
• Swap the protein – scallops, chicken breast, salmon, or even chunks of lobster work beautifully with this same garlic lemon sauce.
• Skip the wine – some people don’t like to cook with alcohol so feel free to replace the white wine with additional chicken broth plus an extra squeeze of lemon juice.
• Increase the heat – add extra crushed red pepper flakes or a pinch of cayenne for a spicier version.
• Try fresh herbs – basil, chives, thyme, or oregano all pair nicely with the garlic lemon flavors.

What to Serve with Healthy Shrimp Scampi

• Fresh salad – serve shrimp scampi with this healthier Caesar salad, simple mixed greens, a Mediterranean chopped salad or this lemon arugula salad.
• Vegetable side dish – this dish pairs great with roasted asparagus, garlicky green beans, roasted broccoli, sautéed spinach, garlic parmesan brussels sprouts, or zucchini and summer squash.
• Crusty bread – you’ll definitely want something to soak up every last drop of this buttery garlic lemon sauce! Try warm whole grain bread, garlic, bread, crusty sourdough, rustic Italian bread or homemade dinner rolls.
• Skip the pasta – for a lighter, low carb meal, skip the pasta and serve the shrimp and sauce over zucchini noodles, spaghetti squash, cauliflower rice, steamed broccoli, roasted cauliflower or sautéed spinach or kale.

Frequently Asked Questions

Prepping and Storage

• To Store: Leftovers can be stored in a sealed, airtight container in the refrigerator for up to 3 days.
• To Reheat: Warm gently in a skillet over medium-low heat with a splash of chicken broth or water to loosen the sauce. Avoid overheating, as shrimp can become rubbery.
• To Freeze: While you can freeze shrimp scampi for up to 2 months, the pasta may soften after thawing. For best results, freeze only the shrimp and sauce, then prepare fresh pasta when ready to serve.

More Healthy Shrimp Recipes

• Lemon Garlic Shrimp with Chickpeas
• Honey Garlic Shrimp Stir Fry
• Sheet Pan Shrimp Fajitas
• Sheet Pan Lemon Garlic Shrimp and Asparagus
• Crispy Air Fryer Coconut Shrimp

More Easy One Pan Recipes

• One Pan Marry Me Chicken and Gnocchi
• Creamy Chicken Sausage Orzo Skillet
• Chicken Egg Roll in a Bowl
• Asian Ground Turkey and Green Bean Stir Fry
• Healthy Cashew Chicken Stir Fry
• Firecracker Chicken Stir Fry

Hope you all enjoy this Easy Healthy Shrimp Scampi! 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 Shrimp Scampi

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The BEST Healthy Shrimp Scampi recipe lightened up without sacrificing flavor! Juicy shrimp, garlic, lemon, white wine, and Parmesan are tossed with tender linguine in a silky, buttery sauce that’s ready in under 30 minutes.

Course Main Course

Cuisine American, Italian

Keyword Healthy Shrimp Scampi

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 425kcal

Ingredients

• 12 oz linguine noodles
• 1 1/2 lbs large shrimp peeled and deveined
• 1/2 tsp each salt + pepper
• 1/4 tsp paprika
• 3 Tbsp salted butter
• 2 Tbsp olive oil
• 2 medium shallots finely shopped
• 6 cloves garlic minced
• 1/2 tsp crushed red pepper flakes
• 1/3 cup chicken broth
• 1/4 cup dry white wine
• 1 large lemon, juice + zest (about 3 Tbsp juice)
• 2 Tbsp fresh parsley finely chopped
• 2 Tbsp freshly grated parmesan cheese

Instructions

• Cook the pasta. Bring a large pot of salted water to a boil and cook the linguine until al dente according to the package directions. Before draining, reserve ½ cup of the pasta water to help create a silky sauce later.
• Season the shrimp. Pat the shrimp dry with paper towels, then season both sides with the salt, pepper, and paprika. Dry shrimp sear better and develop more flavor.
• Sauté the shallots and garlic. Heat the olive oil and butter in a large skillet over medium heat. Add the shallots and cook for 2-3 minutes until softened, then stir in the garlic and crushed red pepper flakes and cook for another 30 seconds until fragrant.
• Cook the shrimp. Add the shrimp in a single layer and cook for 1-2 minutes per side, just until pink and opaque. Transfer the shrimp to a plate to prevent overcooking.
• Make the sauce. Pour in the chicken broth, white wine, lemon juice, and lemon zest, scraping up any browned bits from the bottom of the skillet. Let the sauce simmer for 2 to 3 minutes until slightly reduced.
• Toss everything together. Return the shrimp to the skillet along with the cooked linguine. Toss everything together, adding a little reserved pasta water as needed until the sauce lightly coats the pasta.
• Finish and serve. Stir in the Parmesan cheese and fresh parsley, then taste and adjust the seasoning with additional salt, pepper, or lemon juice if needed. Serve immediately with extra Parmesan, parsley, and fresh lemon wedges.

Nutrition

Serving: 1/6th of recipe | Calories: 425kcal | Carbohydrates: 36g | Protein: 34g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 235mg | Sodium: 520mg | Fiber: 6g | Sugar: 3g

Skip the takeout with this Easy Pineapple Teriyaki Chicken Stir Fry! Made with juicy chicken, fresh pineapple, crisp veggies, and a healthy homemade teriyaki sauce in under 30 minutes.

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Skip the takeout and make this fresh, flavor-packed Pineapple Teriyaki Chicken Stir Fry right at home! Tender bites of juicy, tender chicken are tossed with crisp broccoli, sweet red bell peppers, fresh pineapple, and a delicious teriyaki sauce that is perfectly sweet, savory, and just a little tangy. The easiest recipe that comes together in one skillet in under 30 minutes, making this the perfect weeknight dish the entire family will love. The perfect summer dinner!

Why You’ll Love This

• Quick and easy – this entire meal is ready in under 30 minutes and made all in one pan, making it perfect for busy weeknights.
• Packed with flavor – the delicious homemade teriyaki sauce is sweet, savory and tangy with juicy pineapple in every bite.
• Great for meal prep – leftovers taste even better the next day and reheats beautifully for easy lunches.
• Family-approved – this meal is healthy, packed with fresh veggies and loaded with flavors the whole family will love.

Ingredients You’ll Need

• chicken – boneless, skinless chicken breasts cook quickly and stay tender when cut into bite-sized pieces. Chicken thighs also work well if you prefer darker meat.
• olive oil – a small amount of olive oil helps brown the chicken while keeping everything light.
• broccoli – fresh broccoli florets adds color, texture, and plenty of nutrients while holding up beautifully in stir fries.
• red bell pepper – adds natural sweetness, vibrant color, and a slight crunch.
• fresh pineapple – provides juicy sweetness that balances the savory teriyaki sauce. It also caramelizes slightly as it cooks, adding even more flavor.
• teriyaki sauce – the homemade teriyaki sauce is made with low sodium soy sauce, fresh pineapple juice, honey (or maple syrup), rice vinegar, sesame oil, garlic, fresh ginger and a little cornstarch to thicken the sauce.
• green onions – added at the end for a fresh pop of color and mild onion flavor.
• salt and pepper – needed to season the chicken before cooking and add flavor.

How to Make Pineapple Teriyaki Chicken

• Make the sauce. In a medium bowl, whisk together the soy sauce, pineapple juice, honey, rice vinegar, sesame oil, garlic, ginger, and black pepper. In a separate small bowl, whisk together the cornstarch and water until smooth, then stir it into the sauce. Set aside.
• Cook the chicken. Heat olive oil in a large skillet or wok over medium-high heat. Season the chicken with salt and pepper, then cook for 5 to 6 minutes until golden brown and cooked through. Transfer to a plate.
• Cook the vegetables. Add the broccoli and bell pepper to the same skillet. Cook for 5 to 6 minutes, stirring often, until crisp-tender. Stir in the sweet pineapple chunks and return the cooked chicken to the pan.
• Add the sauce. Whisk the sauce one more time and pour sauce into the skillet. Cook for 2 to 3 minutes, stirring constantly, until the sauce thickens and coats the chicken and vegetables.
• Garnish and serve. Remove from the heat and stir in the green onions. Serve over cooked white rice, brown rice, jasmine rice, quinoa, or cauliflower rice and garnish with sesame seeds and extra green onions.

Tips for the Best Pineapple Teriyaki Chicken

• Cut everything into similar-sized pieces – this helps the chicken and vegetables cook evenly and gives every bite the perfect balance of ingredients.
• Don’t overcrowd the pan – cook the chicken in a single layer so it browns instead of steaming. If needed, cook it in two batches.
• Cook the veggies until crisp-tender – you want the broccoli and peppers to retain a little crunch for the best texture.
• Stir the cornstarch slurry before adding it – cornstarch settles quickly, so give the pineapple teriyaki sauce one last whisk before pouring it into the skillet.
• Let the sauce simmer – when making your own teriyaki sauce, allowing it to gently bubble for a few minutes helps it become thick, glossy, and perfectly coats every bite.
• Add pineapple near the end – fresh pineapple cooks quickly and stays juicy if added during the final few minutes.

Variations and Substitutions

• Swap the protein – instead of chicken breasts, try chicken thighs, shrimp, thinly sliced beef, pork tenderloin, tofu or tempeh.
• Add more vegetables – snap peas, snow peas, mushrooms, carrots, baby corn, zucchini, bok choy, water chestnuts, and edamame all make great options.
• Make it spicy – add more spice by mixing in sriracha, red pepper flakes, chili garlic sauce or diced jalapeños.
• Naturally sweet – feel free to swap the honey for maple syrup or other natural sweetener. Brown sugar would be a great substitute too.
• Gluten-free option – swap the soy sauce with gluten-free tamari or coconut aminos to make this easy meal gluten-free.

Frequently Asked Questions

Storage and Meal Prep

• To Store – you can store leftover pineapple teriyaki chicken bowls in an airtight container in the refrigerator for up to 4 days. I love these glass containers for meal prep.
• To Reheat – reheat in a skillet over medium heat with a splash of pineapple juice or water to loosen the sauce, or microwave in 30-second intervals until warmed through.
• To Freeze – place leftovers in a sealed airtight freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

More Healthy Stir Fry Recipes

• Healthy Beef and Broccoli
• Cashew Chicken Stir Fry
• Honey Garlic Shrimp Stir Fry
• Firecracker Chicken Stir Fry
• Teriyaki Chicken Stir Fry
• Asian Ground Turkey and Green Bean Stir Fry

Hope you all enjoy this Pineapple Teriyaki Chicken 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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Easy Pineapple Teriyaki Chicken Stir Fry

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Skip the takeout with this Easy Pineapple Teriyaki Chicken Stir Fry! Made with juicy chicken, fresh pineapple, crisp veggies, and a healthy homemade teriyaki sauce in just 30 minutes.

Course dinner

Cuisine Hawaiian

Keyword Pineapple Teriyaki Chicken

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 370kcal

Ingredients

• 1 Tbsp olive oil
• 1 1/2 lbs boneless, skinless chicken breasts cut into 1-inch pieces
• Salt and pepper to taste
• 1 large red bell pepper cut into 1-inch pieces
• 2 cups broccoli florets
• 2 cups fresh pineapple chunks
• 1/4 cup green onions sliced thinly
• Garnish with sesame seeds and extra green onions

For the Sauce:

• 1/3 cup low-sodium soy sauce
• 1/4 cup pineapple juice
• 3 Tbsp honey
• 1 Tbsp rice vinegar
• 3 cloves garlic minced
• 2 tsp fresh grated ginger
• 1/4 tsp black pepper
• 1 Tbsp cornstarch + 2 Tbsp water

Instructions

• Make the sauce. In a medium bowl, whisk together the soy sauce, pineapple juice, honey, rice vinegar, sesame oil, garlic, ginger, and black pepper. In a separate small bowl, whisk together the cornstarch and water until smooth, then stir it into the sauce. Set aside.
• Cook the chicken. Heat olive oil in a large skillet or wok over medium-high heat. Season the chicken with salt and pepper, then cook for 5 to 6 minutes until golden brown and cooked through. Transfer to a plate.
• Cook the vegetables. Add the broccoli and bell pepper to the same skillet. Cook for 5 to 6 minutes, stirring often, until crisp-tender. Stir in the pineapple chunks and return the cooked chicken to the pan.
• Add the sauce. Whisk the sauce one more time and pour it into the skillet. Cook for 2 to 3 minutes, stirring constantly, until the sauce thickens and coats the chicken and vegetables.
• Garnish and serve. Remove from the heat and stir in the green onions. Serve over cooked white rice, brown rice, jasmine rice, quinoa, or cauliflower rice and garnish with sesame seeds and extra green onions.

Nutrition

Serving: 1/4th of recipe | Calories: 370kcal | Carbohydrates: 30g | Protein: 35g | Fat: 11g | Saturated Fat: 1.7g | Cholesterol: 83mg | Sodium: 720mg | Fiber: 3g | Sugar: 22g

The BEST Creamy Sun-Dried Tomato Dip recipe made with protein-packed Greek yogurt, cream cheese, garlic, and bell peppers. Easy to make, perfect for parties, and ready in just minutes!

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If you are looking for the perfect appetizer that comes together in minutes, but tastes like you spent hours making it, this Creamy Sun-Dried Tomato Dip is exactly what you need! Made with tangy Greek yogurt, rich cream cheese, sweet sun-dried tomatoes, fresh herbs, and just the right amount of spice, this delicious appetizer is packed with bold Mediterranean-inspired flavors in every bite. Serve with crunchy vegetables, pita chips, crackers and more! The perfect dip to bring to the pool, the beach or a summer cookout, but it’s also great to serve on Thanksgiving or Christmas thanks to the gorgeous red and green colors.

Why You’ll Love This

• Easy to make – this easy dip recipe comes together in just 15 minutes! Simply mix, stir and chill, no cooking required.
• Healthier – this creamy dip is healthier than traditional dips as the Greek yogurt lightens things up while adding extra protein and creaminess.
• Versatile – serve it as a dip, sandwich spread, wrap filling, burger topping, or even dolloped onto grilled chicken.
• Perfect make-ahead appetizer – the flavors develop even more after a few hours in the refrigerator making this perfect for a holiday gathering, game day party, summer cookout or simply a delicious snack for the week.

Ingredients You’ll Need

• sun-dried tomatoes – dry-packed sun-dried tomatoes provide concentrated tomato flavor without making the dip oily. Rehydrating them in boiling water softens their texture while keeping their rich, slightly sweet flavor.
• Greek yogurt – lightens the dip while adding creaminess and a boost of protein. Full-fat or 2% yogurt provides the richest texture, but nonfat works as well. You could also use mayo or sour cream.
• cream cheese – softened cream cheese creates the rich, creamy base of the dip. Let it sit at room temperature for about 30 minutes so it blends smoothly without lumps.
• chili sauce – a little chili sauce adds subtle sweetness and tangy flavor without making the dip spicy.
• red bell peppers – finely diced red bell pepper adds freshness, sweetness, color, and a slight crunch.
• green onions – add a mild onion flavor to the dip that doesn’t overpower the other ingredients.
• garlic – adds a bold, savory flavor that pairs perfectly with the sun-dried tomatoes. You can chop fresh garlic or use minced garlic in a jar. Garlic powder could work in a pinch, but fresh is always best.
• celery seed – don’t skip this ingredient! It adds a subtle savory flavor that makes the dip taste even better.
• cayenne pepper – just a pinch gives the dip a slight kick without making it overly spicy. You could also use red pepper flakes or chili flakes.
• salt + black pepper – needed to season the dip and add flavor.

How to Make Sun-Dried Tomato Dip

1. Rehydrate the tomatoes. Place the dry-packed sun-dried tomatoes in a heatproof bowl and cover them with boiling water. Let the tomatoes soak for about 10 minutes until softened. Drain well, pat dry if needed, and finely chop.
2. Make the creamy base. In a large bowl, combine the softened cream cheese, Greek yogurt, and chili sauce. Using a hand mixer (or a sturdy spoon), beat until completely smooth and creamy, scraping the sides of the bowl as needed.
3. Stir everything together. Add the chopped sundried tomatoes, diced bell pepper, green onions, garlic, celery seed, and cayenne pepper to the cream cheese mixture. Stir until everything is evenly incorporated.
4. Cover and chill. Cover the bowl and refrigerate for at least 1 hour. For the very best flavor, let it chill in the fridge for 2 to 4 hours or even overnight.
5. Serve and enjoy. Give the dip one final stir and serve with fresh vegetables, pita chips, or crackers. Top with extra green onions or fresh basil when serving.

What to Serve with Sun-Dried Tomato Dip

• Crackers – such a great snack served with crunchy whole wheat crackers, multigrain crackers, water crackers or buttery crackers.
• Chips – you can serve this with pita chips, bagel chips, pretzel crisps or even tortilla chips for a different flavor.
• Crunchy veggies – red bell pepper slices, carrot sticks, cucumber slices, celery sticks, radishes, snap peas, cherry tomatoes and broccoli florets all make great options.
• Bread – serve this dip with toasted baguette slices, warm bread, make crostinis, slices of naan or cut up pita bread.
• Use as a spread – this tastes great as a spread on sandwiches, wraps, turkey burgers, chicken sandwiches, grilled chicken or burgers.

Frequently Asked Questions

Storage and Make-Ahead Tips

• To Store – store leftover sun-dried tomato dip in an airtight container in the refrigerator for up to 4–5 days.
• Make Ahead – this is one of the best make-ahead appetizers because the flavors continue to develop as it chills. Prepare it up to 24 hours in advance, then stir well and garnish just before serving.

More Easy Dip Recipes

• Healthy Chocolate Hummus
• Homemade Tzatziki Sauce
• Creamy Avocado Ranch Dip
• Cheesy Sausage Bean Dip
• High-Protein French Onion Dip
• Healthy 7-Layer Taco Dip

Hope you all enjoy this Creamy Sun Dried Tomato Dip! If you love this easy 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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Creamy Sun-Dried Tomato Dip

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The BEST Creamy Sun-Dried Tomato Dip recipe made with protein-packed Greek yogurt, cream cheese, garlic, and bell peppers. Easy to make, perfect for parties, and ready in just minutes!

Course Appetizer, Snack

Cuisine American

Keyword Sun Dried Tomato Dip

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 10

Calories 116kcal

Ingredients

• 1/2 cup sun dried tomatoes without oil, dry packed
• 8 oz cream cheese softened at room temp
• 1/2 cup plain Greek yogurt
• 1/4 cup chili sauce
• 1 red bell pepper finely chopped
• 1/4 cup green onions chopped
• 1 clove garlic minced
• 1/2 tsp celery seed
• Pinch of cayenne pepper

Instructions

• Rehydrate the tomatoes. Place the dry-packed sun-dried tomatoes in a heatproof bowl and cover them with boiling water. Let the tomatoes soak for about 10 minutes until softened. Drain well, pat dry if needed, and finely chop.
• Make the creamy base. In a large bowl, combine the softened cream cheese, Greek yogurt, and chili sauce. Using a hand mixer (or a sturdy spoon), beat until completely smooth and creamy, scraping the sides of the bowl as needed.
• Stir everything together. Add the chopped sundried tomatoes, diced bell pepper, green onions, garlic, celery seed, and cayenne pepper to the cream cheese mixture. Stir until everything is evenly incorporated.
• Cover and chill. Cover the bowl and refrigerate for at least 1 hour. For the very best flavor, let it chill for 2 to 4 hours or even overnight.
• Serve and enjoy. Give the dip one final stir and serve with fresh vegetables, pita chips, or crackers. Top with extra green onions or fresh basil when serving.

Nutrition

Serving: 1/4 cup | Calories: 116kcal | Carbohydrates: 7.4g | Protein: 4.4g | Fat: 7.8g | Saturated Fat: 4.6g | Cholesterol: 24mg | Sodium: 180mg | Fiber: 1g | Sugar: 4.6g

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!

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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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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