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The BEST Healthy Turkey Chili Recipe

This BEST Healthy Turkey Chili is hearty, protein-packed and loaded with lean ground turkey, tender beans and veggies. Full of bold flavor with just the right amount of spice, it’s an easy cozy dinner you can make on the stovetop, in the slow cooker or Instant Pot!

Healthy turkey chili with ground turkey, kidney beans, tomatoes, and bell peppers.
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This Healthy Turkey Chili has been one of the most popular recipes on my site for over 10 years, and it’s still a staple in our house every fall and winter! It’s thick, hearty and loaded with lean ground turkey, tender beans and plenty of veggies, all simmered together with bold spices for the ultimate cozy bowl of chili.

I especially love this recipe for busy weeknights and meal prep because it makes a big batch and the leftovers taste even better the next day. It’s also perfect for game day or a cozy weekend dinner. Serve it with my honey cornbread muffins for the ultimate comfort-food meal!

Why You’ll Love This

  • Healthy and protein-packed – made with lean ground turkey, fiber-rich beans and plenty of veggies for a satisfying, nutritious meal.
  • So much flavor – bold spices, tomatoes, peppers and just the right amount of heat make this chili anything but boring.
  • Thick and hearty – this is a chunky, stick-to-your-ribs chili that still feels light and healthy.
  • Three ways to make it – make it right on the stovetop or use your slow cooker or Instant Pot.
  • Perfect for meal prep – it makes a big batch, freezes beautifully and tastes even better the next day.

What Makes this Turkey Chili Healthy?

This healthy turkey chili is made with lean ground turkey for plenty of protein without a lot of saturated fat, along with fiber-rich kidney beans and lots of colorful veggies. Each serving is packed with protein and fiber, making this a hearty, satisfying dinner that’s lighter than traditional beef chili without sacrificing that thick, cozy texture or bold chili flavor.

Ingredients for healthy turkey chili

Ingredients You’ll Need

  • ground turkey – I used 2 pounds of ground turkey, but you could use ground beef for beef chili, ground chicken or even ground sausage. You could also swap out the meat for some extra beans, chickpeas or even lentils to make vegetarian chili or vegan meal.
  • veggies – combination of yellow onion, red bell peppers, green bell peppers, and jalapeños for some spice, but you could also add in some chopped carrots, sweet potato or corn.
  • beans – I used a can of kidney beans, but you could add black beans, pinto beans, white beans or simply leave them out altogether.
  • tomatoes – I like to use a mixture of crushed tomatoes and diced tomatoes, along with some tomato paste to thicken up the chili. You could also use tomato sauce.
  • beef broth – I used a low sodium beef broth which adds depth of flavor and thins out the chili, but you could also use chicken broth, chicken stock or vegetable broth.
  • garlic – this really punches up the flavor and is a must in this soup! Feel free to use garlic powder if that’s all you have on hand.
  • hot sauce – gives this chili a kick of heat and more flavor depending on what spice level you want. A little bit goes a long way.
  • maple syrup – just a small amount helps balance the acidity of the tomatoes and rounds out all those savory, spicy flavors without making the chili taste sweet.
  • seasonings and spices – combination of chili powder, ground cumin, dried oregano, cayenne pepper, salt and black pepper. Red pepper flakes make a great addition for a little kick of heat.
Healthy turkey chili with ground turkey and sautéed vegetables.
Adding beef broth to healthy turkey chili along with tomatoes, kidney beans and spices.

How to Make Healthy Turkey Chili

  1. Brown the turkey. Heat a large pot or dutch oven over medium-high heat and cook the ground turkey, breaking it up with a wooden spoon, until browned and cooked through.  Drain off any excess liquid and transfer to a plate lined with a paper towel.
  2. Sauté the veggies. Add the olive oil to the same pot along with the onion, red and green bell peppers and jalapeños. Cook for 3 to 4 minutes, until softened. Stir in the garlic and cook for another 30 seconds.
  3. Simmer the chili. Add the cooked turkey back to the pot along with the tomatoes, beef broth, tomato paste, kidney beans, honey, hot sauce and seasonings. Bring everything to a boil, then reduce the heat, cover and simmer for about 30 minutes or up to an hour, stirring occasionally.
  4. Serve and enjoy. Ladle the chili into bowls and pile on your favorite toppings!
Homemade turkey chili simmering in a large pot.

Other Ways to Make Turkey Chili

Want to let your slow cooker do the work or get dinner on the table faster with the Instant Pot? Here’s how to make this cozy turkey chili using either method!

Slow Cooker

  • Brown the turkey first, then sauté the onion and garlic.
  • Transfer everything to the slow cooker and add the remaining ingredients.
  • Cook on LOW 6–8 hours or HIGH 3–4 hours.

Instant Pot

  • Using Sauté mode on your Instant Pot, brown the turkey, onion and garlic.
  • Add the remaining ingredients and stir well.
  • Cook on High Pressure for 10 minutes, followed by a 10-minute natural release.
Close-up of hearty turkey chili with kidney beans and vegetables.

Favorite Chili Toppings

There are so many fun toppings you can add to this easy turkey chili recipe, I mean the possibilities are endless!  Here are just a few that we love:

  • Avocado
  • Cotija cheese or cheddar cheese
  • A dollop of sour cream or Greek yogurt
  • Cilantro or parsley
  • Red or green onions
  • Sliced jalapeños
  • Crumbled tortilla chips, Fritos or cornbread

Prepping and Storage

To Store:  The best part about this turkey chili is that leftovers taste ever better the next day so this is great for meal prep! This chili will last up to 4 days stored in a sealed, airtight container in your refrigerator.

To Freeze:  This chili freezes really well too! Let it cool completely and store in a freezer safe container or bag and freeze for up to 3 months.  Let it thaw completely overnight in the fridge and reheat on the stove top or in your microwave.

Healthy turkey chili topped with sour cream, cilantro, and green onions.

Frequently Asked Questions

Can I use ground chicken or ground beef instead of turkey?

Yes! Ground chicken is an easy substitute that will keep this chili lean and high in protein. You can also use lean ground beef for a richer, more traditional chili flavor. Just be sure to drain off any excess grease before adding the remaining ingredients.

How can I make turkey chili thicker?

If you prefer a thicker chili, simply let it simmer uncovered a little longer so some of the liquid can cook off. You can also mash some of the beans against the side of the pot and stir them back into the chili. They’ll naturally thicken it without adding any extra ingredients.

Can I make this turkey chili without beans?

Yes! Simple leave out the beans and add extra ground turkey or diced vegetables, such as bell peppers or zucchini, for a hearty chili. Reduce the broth slightly if you prefer a thicker consistency.

Is turkey chili good for meal prep?

Yes, this healthy turkey chili is perfect for meal prep because the flavors get even better as it sits. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze individual portions for up to 3 months. Reheat on the stovetop or in the microwave until warmed through, adding a splash of broth if needed.

Can you freeze turkey chili?

Yes! Let the chili cool, then portion it into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat on the stovetop or in the microwave, adding a splash of both if needed.

Healthy turkey chili topped with sour cream, cilantro, and green onions.

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The BEST Healthy Turkey Chili

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The BEST Healthy Turkey Chili made with lean ground turkey, beans and veggies! Protein-packed, hearty, full of flavor and easy to make on the stovetop, in the slow cooker or Instant Pot.
Course dinner, Main Course
Cuisine American
Keyword easy turkey chili, ground turkey chili, healthy chili recipe, healthy dinner recipe, Healthy Turkey Chili, healthy turkey chili recipe, high protein chili, low calorie turkey chili, turkey chili recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 315kcal

Ingredients

  • 2 Tbsp olive oil
  • 2 lbs lean ground turkey
  • 1 yellow onion chopped
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 2 jalapeños diced
  • 5 cloves garlic minced
  • 1 (28 oz) can crushed tomatoes
  • 1 (15 oz) can petite diced tomatoes
  • 1 cup low sodium beef broth
  • 3 Tbsp tomato paste
  • 1 1/2 tsp maple syrup (optional)
  • 1 tsp hot sauce
  • 1 (15 oz) can kidney beans drained and rinsed
  • 3 Tbsp chili powder
  • 2 tsp dried oregano
  • 1 tsp cumin
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • Pinch of cayenne pepper

Instructions

  • Heat a tablespoon of oil in a large pot or Dutch oven over medium-high heat and cook the ground turkey, breaking it up with a wooden spoon, until browned and cooked through. Drain any excess liquid and transfer the turkey to a plate lined with a paper towel.
  • Add the remaining olive oil to the same pot along with the onion, bell peppers and jalapeños. Cook for 3 to 4 minutes, until softened. Stir in the garlic and cook for another 30 seconds.
  • Add the cooked turkey back to the pot along with the tomatoes, beef broth, tomato paste, kidney beans, honey, hot sauce and seasonings. Bring everything to a boil, then reduce the heat, cover and simmer for about 30 minutes or up to an hour, stirring occasionally.
  • Ladle the chili into bowls and pile on your favorite toppings!

Nutrition

Serving: 1/8th of recipe | Calories: 315kcal | Carbohydrates: 27g | Protein: 34.9g | Fat: 10g | Saturated Fat: 2.8g | Cholesterol: 90mg | Sodium: 760mg | Fiber: 8g | Sugar: 10g

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One Pot Creamy Broccoli Cheddar Pasta

One pot creamy broccoli cheddar pasta with tender pasta shells and chopped broccoli in a cheesy sauce.

This One Pot Creamy Broccoli Cheddar Pasta is an easy 30-minute dinner made with tender pasta shells and fresh broccoli tossed in a rich, cheesy Greek yogurt sauce. It’s cozy, family-friendly and perfect for busy weeknights!

One pot creamy broccoli cheddar pasta with tender pasta shells and chopped broccoli in a cheesy sauce.
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If you love broccoli cheddar soup and creamy mac and cheese, this Creamy Broccoli Cheddar Pasta combines the best of both! Tender pasta shells and finely chopped broccoli cook together in the same pot, soaking up all that delicious flavor while keeping cleanup super easy. The ultimate cozy comfort food that can be served as a main dish or delicious side dish!

Sharp cheddar cheese makes the sauce rich and cheesy, while Greek yogurt adds extra creaminess and protein without the need for heavy cream. This comforting pasta comes together in just 30 minutes for an easy weeknight meal the whole family will love!

Why You’ll Love This

  • Made in one pot – the pasta and broccoli cook right in the creamy sauce, which means minimal prep and fewer dishes to wash.
  • Creamy and cheesy – sharp cheddar and Greek yogurt create a rich, velvety sauce without the need for heavy cream.
  • Packed with broccoli – you get four full cups of broccoli in this pasta, making it an easy way to add more vegetables to your meal.
  • Family-friendly – this creamy broccoli pasta tastes like broccoli cheddar soup combined with creamy mac and cheese!
  • Ready in about 30 minutes – this cheesy pasta dish is perfect for busy weeknights when you need something quick, easy and satisfying.
Ingredients for one pot broccoli cheddar pasta.

Ingredients You’ll Need

  • olive oil – used to sauté the garlic and add a little richness to the sauce. You could also use butter in place of olive oil.
  • garlic – fresh minced garlic adds so much flavor to the pasta.
  • chicken broth – the pasta cooks directly in the broth, soaking up all that savory flavor. I recommend using low-sodium chicken broth so you can control the amount of salt.
  • milk – makes the sauce creamy without using heavy cream. You may need an extra splash at the end to loosen the sauce.
  • pasta shells – medium shells are perfect because they hold onto the creamy cheese sauce. You’ll need 12 ounces, which is approximately 4½ cups of dry pasta.
  • seasonings – a simple combination of spices including onion powder, garlic powder, salt, black pepper and smoked paprika adds plenty of flavor.
  • broccoli – cut the broccoli florets into very small pieces so they cook quickly and blend evenly throughout the pasta.
  • cheddar cheese – for the best flavor, use sharp cheddar cheese and shred it yourself. Pre-shredded cheese contains anti-caking ingredients like cellulose that can prevent it from melting smoothly.
  • greek yogurt – adds extra creaminess and protein while keeping the sauce lighter. Let it come to room temperature before stirring it into the pasta.
Tender pasta shells in a pot with added chopped broccoli.

How to Make One Pot Broccoli Cheddar Pasta

  1. Sauté the garlic. Heat the olive oil in a large, deep skillet or large pot over medium heat. Add the minced garlic and cook for about 30 seconds, just until fragrant.
  2. Add the pasta. Pour in the chicken broth and milk, then stir in the pasta shells, onion powder, garlic powder, salt, black pepper and smoked paprika.
  3. Cook until nearly tender. Bring everything to a boil or gentle simmer. Reduce the heat to medium-low, cover and cook for 9 to 10 minutes, stirring every couple of minutes so the pasta doesn’t stick to the bottom of the pot.
  4. Add the broccoli. Stir in the finely chopped broccoli, cover and continue cooking for another 4 to 6 minutes, stirring frequently, until the pasta is al dente and the broccoli is tender. If the pasta absorbs all the liquid before it has finished cooking, add another splash of broth or milk.
  5. Make it cheesy. Remove the pot from the heat and let it sit for 1 to 2 minutes. Stir in the shredded cheddar cheese one handful at a time until completely melted.
  6. Add the Greek yogurt. Gently stir in the room-temperature Greek yogurt until the sauce is smooth and creamy. Add a splash of milk if you would like a thinner sauce.
  7. Serve. Taste and season with additional salt and pepper, if needed. Let the pasta rest for 2 to 3 minutes before serving, as the sauce will continue to thicken.
One pot creamy broccoli cheddar pasta with tender pasta shells and chopped broccoli in a cheesy sauce.

Tips for the Best Broccoli Cheddar Pasta

  • Chop the broccoli very small. Smaller pieces will cook quickly and give you a little broccoli in every bite.
  • Stir the pasta frequently. Since everything cooks in one pot, stirring every few minutes prevents the noodles from sticking to the bottom.
  • Keep the heat gentle. Once the liquid begins to simmer, lower the heat so the milk doesn’t scorch or separate.
  • Shred your own cheese. Freshly shredded cheddar melts much more smoothly than packaged shredded cheese.
  • Remove the pot from the heat before adding the dairy. Adding the cheddar and Greek yogurt off the heat helps create a smooth sauce and prevents the yogurt from curdling.
  • Adjust the sauce as needed. The pasta will continue absorbing liquid as it sits. Stir in a splash of milk when reheating or whenever the sauce becomes too thick.
One pot creamy broccoli cheddar pasta with tender pasta shells and chopped broccoli in a cheesy sauce.

Variations and Substitutions

  • Add protein – stir in cooked shredded chicken, diced chicken sausage or leftover turkey for a heartier meal.
  • Use vegetable broth – substitute vegetable broth for the chicken broth or chicken stock to make this pasta vegetarian.
  • Change the pasta – small shells, elbow macaroni, rotini or another short pasta shape will all work. Cooking time and the amount of liquid needed may vary.
  • Add more veggies – finely chopped spinach, peas or cauliflower would be delicious additions.
  • Make it spicy – add a pinch of crushed red pepper flakes or a dash of hot sauce.
  • Switch up the cheese – replace part of the cheddar with freshly grated Parmesan cheese, Monterey Jack or Gruyère.
One pot creamy broccoli cheddar pasta with tender pasta shells and chopped broccoli in a cheesy sauce.

What to Serve with Broccoli Cheddar Pasta

This pasta can easily be served as a complete meatless meal, but you can also pair it with:

Prepping and Storage

  • To Store: Allow the pasta to cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 3 or 4 days.
  • To Reheat: Reheat individual portions in the microwave or warm the pasta in a skillet over medium-low heat. Add a splash of milk or broth to loosen the sauce and restore its creamy consistency.
  • To Freeze: I don’t recommend freezing this pasta. Dairy-based sauces can separate after thawing, and both the pasta and broccoli may become too soft.
One pot creamy broccoli cheddar pasta with tender pasta shells and chopped broccoli in a cheesy sauce.

Frequently Asked Questions

Can I use frozen broccoli?

Yes, frozen broccoli can be used, but you do not need to thaw it first. Chop any large florets into smaller pieces and add them during the last few minutes of cooking. Frozen broccoli may release a little extra moisture and will have a softer texture than fresh broccoli.

Can I use a different type of pasta?

Yes! Any short pasta shape should work, including small shells, elbow macaroni, rotini, fusilli or cavatappi. Keep in mind that different pasta shapes may require slightly different cooking times or a little more liquid.

Can I make this recipe vegetarian?

Absolutely. Simply replace the chicken broth with low-sodium vegetable broth. The remaining ingredients are already vegetarian.

Can I substitute something for the Greek yogurt?

You can substitute sour cream for the Greek yogurt using the same amount. For a richer sauce, softened cream cheese may also be used, although you may need additional milk to thin the sauce.

Why did my cheese sauce turn grainy?

A grainy sauce is usually caused by adding the cheese while the pot is too hot or using pre-shredded cheese. Remove the pasta from the heat, let it rest briefly and add freshly shredded cheddar gradually, stirring until each handful melts before adding more.

Creamy broccoli cheddar pasta with tender pasta shells and chopped broccoli ready to serve.

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Hope you all enjoy this One Pan Creamy Broccoli Cheddar Pasta! 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!

One pot creamy broccoli cheddar pasta with tender pasta shells and chopped broccoli in a cheesy sauce.

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One Pot Creamy Broccoli Cheddar Pasta

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This One Pot Creamy Broccoli Cheddar Pasta is an easy 30-minute dinner made with tender pasta shells and fresh broccoli tossed in a rich, cheesy Greek yogurt sauce. It’s cozy, family-friendly and perfect for busy weeknights!
Course Main Course
Cuisine American
Keyword broccoli cheddar pasta, broccoli cheese pasta, creamy broccoli pasta, easy vegetarian dinner, family-friendly pasta, healthy broccoli pasta, one pot creamy broccoli cheddar pasta, one pot pasta
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 400kcal

Ingredients

  • 1 Tbsp olive oil
  • 3 cloves garlic minced
  • 3 cups low-sodium chicken broth
  • 1 cup milk plus more as needed
  • 12 oz medium pasta shells about 4 1/2 cups
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt plus more to taste
  • 1/4 tsp black pepper
  • 1/4 tsp smoked paprika
  • 4 cups finely chopped broccoli florets
  • 1 1/2 cups freshly shredded sharp cheddar cheese
  • 1/2 cup plain Greek yogurt at room temperature

Instructions

  • Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the garlic and cook for about 30 seconds, just until fragrant.
  • Pour in the chicken broth and milk. Stir in the pasta, onion powder, garlic powder, salt, black pepper and smoked paprika.
  • Bring the mixture to a gentle simmer. Reduce the heat to medium-low, cover and cook for 9 to 10 minutes, stirring every couple of minutes to prevent the pasta from sticking.
  • Stir in the finely chopped broccoli. Cover and continue cooking for another 4 to 6 minutes, stirring frequently, until the pasta is al dente and the broccoli is tender. Add another splash of broth or milk if the pasta absorbs the liquid before it finishes cooking.
  • Remove the pot from the heat and let it sit for 1 to 2 minutes. Add the shredded cheddar one handful at a time, stirring until melted and smooth.
  • Stir in the room-temperature Greek yogurt until fully incorporated. Add a splash of milk if a thinner sauce is desired.
  • Taste and season with additional salt and pepper, as needed. Let the pasta rest for 2 to 3 minutes before serving, as the sauce will continue to thicken.

Nutrition

Serving: 1/6th of recipe | Calories: 400kcal | Carbohydrates: 50g | Protein: 20g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 620mg | Fiber: 4g | Sugar: 6g
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Creamy Tomato Basil Soup

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.

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.

Creamy tomato basil soup served in a bowl with crusty bread
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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.
Creamy tomato basil soup ingredients

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.
Tomato basil soup ingredients going in the pot
Blending the creamy tomato basil soup in the pot

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.
Tomato basil soup with added cream ready to serve

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.
Creamy tomato basil topped with added cream and black pepper in a serving bowl

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.
Creamy tomato soup zoomed in with crusty bread

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.

A pot of creamy tomato basil soup simmering on the stove

Frequently Asked Questions

Can I use crushed tomatoes instead of whole peeled tomatoes?

Yes! You can replace the whole peeled tomatoes with the same amount of canned crushed tomatoes. The finished soup may have a slightly different texture and flavor, but it will still be delicious. Look for high-quality crushed tomatoes without added seasonings.

Can I use fresh tomatoes instead of canned tomatoes?

Yes! You can use fresh tomatoes in this soup, but canned tomatoes will give you the richest flavor and most consistent results. If using fresh tomatoes, you’ll need about 3½ to 4 pounds of ripe Roma or plum tomatoes to replace the two 28-ounce cans. For the smoothest soup, peel the tomatoes first, then roughly chop them and add them as directed. You may also need to simmer the soup a little longer since fresh tomatoes contain more water.

Do I need an immersion blender to make tomato basil soup?

No. An immersion blender is the easiest option because you can blend the soup directly in the pot, but a regular blender will also work. Let the soup cool slightly, blend it in small batches and be careful to allow steam to escape.

How can I make tomato basil soup less acidic?

The carrots and teaspoon of honey help naturally balance the tomatoes’ acidity. Using high-quality San Marzano tomatoes also helps because they tend to taste sweeter and less acidic. If the soup still tastes sharp after blending, add a small additional drizzle of honey or a little more cream, then taste it again.

Can I make this tomato basil soup without cream?

Yes. You can leave out the cream cheese and half-and-half for a lighter, dairy-free tomato basil soup. The blended carrots and vegetables will still give it a smooth consistency. For extra creaminess without dairy, try stirring in a little unsweetened coconut milk or dairy-free creamer.

Why did my cream separate in the tomato soup?

Dairy can separate when it is added to very hot or boiling soup. Remove the soup from direct heat before blending in the cream cheese, then add the half-and-half and Parmesan over low heat. Avoid boiling the soup once the dairy has been added.

Creamy tomato soup in a bowl ready to enjoy with a spoon

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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!

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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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
Cook Time 35 minutes
Total Time 45 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

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One Pan Lemon Garlic Orzo with Zucchini and Corn

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!

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!

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.
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!

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.
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!
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!

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.
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!

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.
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!

How to Serve

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!

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.
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!

Frequently Asked Questions

Is orzo rice or pasta?

Despite looking a lot like rice, orzo is actually a type of pasta! Its small shape makes it perfect for soups, pasta salads and creamy skillet recipes like this one.

Do I need to cook the orzo separately?

No! That’s one of the best parts about this recipe. The dry orzo cooks directly in the skillet with the chicken broth, which means fewer dishes and even more flavor. The starch released from the pasta also helps create the creamy consistency.

Can I use frozen corn?

Absolutely. Fresh corn is especially delicious during the summer, but frozen corn makes this recipe easy to enjoy all year long. You can add the frozen kernels directly to the skillet without thawing first.

Why do you cook the zucchini separately?

Cooking the zucchini first and removing it from the skillet prevents it from overcooking while the orzo simmers. Adding it back at the end keeps the zucchini tender and helps the slices hold their shape instead of becoming mushy.

Why is my orzo too thick?

Orzo continues absorbing liquid even after it has finished cooking. If your orzo becomes thicker than you’d like, stir in a splash of warm chicken broth, vegetable stock, milk or half-and-half until you reach your desired consistency of the velvety lemon sauce.

Can I use shredded zucchini?

Yes! You can substitute shredded zucchini for the sliced zucchini. Use about 3 to 4 cups of shredded zucchini, lightly squeezing out the excess moisture first. Sauté it in the olive oil for 3 to 4 minutes, then transfer it to a plate and stir it back into the orzo near the end as directed. This will give the dish a softer, more blended texture.

Can I add chicken or shrimp?

Definitely. Grilled chicken, shredded chicken or sautéed shrimp are all delicious additions and turn this creamy orzo into an easy complete meal.

Is this recipe gluten-free?

No, traditional orzo is made from wheat and therefore contains gluten. You could try substituting a gluten-free orzo, but cooking times and the amount of broth needed may vary depending on the brand.

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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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!

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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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
Cook Time 25 minutes
Total Time 40 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

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Healthy Shrimp Scampi Recipe

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 just 30 minutes.

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.

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 just 30 minutes.
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Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

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If you’re looking for a 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.
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 just 30 minutes.

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.
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 just 30 minutes.

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.
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 just 30 minutes.

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.
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 just 30 minutes.

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.
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 just 30 minutes.

What to Serve with Healthy Shrimp Scampi

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 just 30 minutes.

Frequently Asked Questions

Can I use frozen shrimp?

Absolutely! Frozen shrimp work perfectly. Just thaw them completely in the refrigerator overnight or under cold running water, then pat them dry before cooking.

Can I make shrimp scampi without wine?

Yes! Simply replace the wine with additional chicken broth. Adding an extra tablespoon of fresh lemon juice helps recreate some of the brightness that wine provides.

How do I know when shrimp are fully cooked?

Shrimp are done when they turn opaque and pink and curl into a loose “C” shape. This usually takes only 1 to 2 minutes per side depending on their size.

Can I use pre-cooked shrimp?

You can, but raw shrimp produce the best flavor and texture. If using cooked shrimp, add them at the very end just long enough to warm through so they don’t become tough.

Can I make this dairy-free?

Yes! Replace the butter with additional olive oil and simply omit the Parmesan cheese or use your favorite dairy-free alternative.

What is the best pasta for shrimp scampi?

Linguine is the traditional choice because it holds onto the silky sauce beautifully, but spaghetti, angel hair pasta, fettuccine, or even orzo all work well.

Can I add vegetables?

Definitely! Spinach, asparagus, broccoli, peas, zucchini, mushrooms, and cherry tomatoes all make wonderful additions.

Why is my sauce watery?

The sauce likely didn’t reduce long enough, or too much pasta water was added. Simmer the sauce for a few minutes before adding the pasta, then stir in the reserved pasta water gradually until you reach the desired consistency.

Can I make this ahead of time?

Shrimp scampi is best enjoyed fresh since shrimp cook so quickly. However, you can prep the ingredients ahead of time so dinner comes together in minutes.

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 just 30 minutes.

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

More Easy One Pan Recipes

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!

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 just 30 minutes.

Print

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
Cook Time 15 minutes
Total Time 30 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

pineapple-teriyaki-chicken-6-700x1049.jpg

Easy Pineapple Teriyaki Chicken Stir Fry

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.

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.

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.
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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.
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.

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.
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.

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.

Make sure to check out my fool-proof method for making brown rice right in the Instant Pot that comes out perfect every time! Great for meal prep and for making pineapple teriyaki chicken bowls!

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.

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.
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.

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.
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.

Frequently Asked Questions

Can I use canned pineapple?

Yes! Fresh pineapple gives the best flavor and texture, but canned pineapple chunks packed in juice (not syrup) work well too. Drain them well before adding to the skillet.

Can I use frozen vegetables?

Absolutely. Frozen broccoli and stir-fry vegetable blends are great time-savers. You may need to cook them a minute or two longer to evaporate excess moisture.

Can I make this ahead of time?

Yes! This recipe is perfect for meal prep. Store the stir fry in glass containers and reheat throughout the week.

Can I use a bottle of store-bought teriyaki sauce?

You can, but homemade sauces have a fresher flavor and lets you control the sweetness and sodium as opposed to the store-brought version.

How do I know when the sauce is thick enough?

It should coat the back of a spoon and cling to the chicken and vegetables without being watery.

Is this recipe healthy?

Yes! It’s packed with lean protein, fresh vegetables, and fruit, while using a lighter homemade teriyaki sauce than many restaurant versions.

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.

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.
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.

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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!

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.

Print

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
Cook Time 10 minutes
Total Time 25 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
sun-dried-tomato-dip-8-700x1049.jpg

Creamy Sun-Dried Tomato Dip

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!

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!

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

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If you 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.
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!

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.
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!

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.
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!

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.
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!

Frequently Asked Questions

Can I use oil-packed sun-dried tomatoes?

Yes! Drain them well of excess oil and pat them dry with a paper towel before chopping. Oil-packed tomatoes also make a beautiful garnish on top of the finished dip.

Why do you use dry-packed sun-dried tomatoes?

While an extra step is needed to rehydrate the tomatoes, this gives the dip delicious tomato flavor without adding any oil to the dip. After rehydrating the tomatoes in hot water, they become tender while still maintaining their rich, chewy texture. This helps keep the dip thick and creamy instead of oily.

Can I make this ahead of time?

Absolutely! In fact, this flavorful dip tastes even better after chilling for several hours or overnight.

Can I substitute the Greek yogurt?

Yes. Sour cream or mayonnaise work as a one-to-one substitute, or you can use additional cream cheese for an even richer dip.

Is this dip spicy?

Not really. The small amount of cayenne simply adds warmth. Leave it out if you prefer a completely mild dip.

Can I freeze this dip?

Freezing isn’t recommended. Cream cheese and Greek yogurt can separate after thawing, affecting the texture.

Can I make this in a food processor?

Yes! Blend everything together in the bowl of a food processor for a smoother, whipped-style dip or pulse briefly if you prefer a little texture.

Is this dip gluten-free?

Yes, the dip itself is naturally gluten-free. Just be sure to serve it with certified gluten-free crackers or vegetables, if needed.

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!

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

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! 

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!

Print

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
Cook Time 10 minutes
Total Time 20 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
chicken-al-pastor-tacos-16-700x1049.jpg

Crock Pot Chicken Al Pastor Tacos

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.

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.

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.
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.

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.
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.
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.

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.
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.

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.
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.

What to Serve with Chicken Al Pastor Tacos

Frequently Asked Questions

Can I make these tacos ahead of time?

Absolutely! The chicken actually tastes even better the next day after the flavors have had more time to develop.

Can I freeze chicken al pastor?

Yes! Let the chicken cool completely before transferring it to freezer-safe bags or containers. Freeze for up to 3 months.

Is chicken al pastor spicy?

It has a mild to moderate smoky heat from the chipotle peppers. To make it milder, simply reduce the number of peppers or remove some of the seeds before blending.

Can I use frozen chicken?

For food safety, it’s best to thaw the chicken completely before placing it in the slow cooker.

Can I make this in the Instant Pot?

Yes! Cook on High Pressure for about 10–12 minutes (depending on the thickness of the chicken breasts), followed by a 10-minute natural pressure release. Shred the chicken, stir it back into the sauce, and broil for crispy edges if desired.

Why should I broil the chicken after slow cooking?

Broiling caramelizes the sugars in the pineapple and creates crispy edges that mimic the texture of traditional al pastor cooked on a vertical spit.

Can I make this dairy-free?

The al pastor tacos themselves are naturally dairy-free, but simply omit the cotija cheese topping or substitute your favorite dairy-free cheese.

Can I make these low-carb?

Sure! Serve the shredded chicken in lettuce wraps, taco salad bowls, or over cauliflower rice for a lower carb option.

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.

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.
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.

Favorite Mexican-Inspired Dishes

More Taco Recipes

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!

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.

Print

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
Cook Time 6 hours
Total Time 6 hours 15 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
greek-orzo-salad-5-700x1049.jpg

Easy Greek Orzo Salad

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!

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!

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

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If you 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.
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!

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.
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!

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.
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!

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.
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!

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

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!

Frequently Asked Questions

Can I make Greek orzo salad ahead of time?

Absolutely! In fact, it’s even better after a few hours or the next day in the refrigerator because the flavors have time to develop.

Should I serve it cold or at room temperature?

It tastes best chilled or slightly cool, although it’s still delicious after sitting out for a short time at summer picnics or cookouts.

Can I use regular pasta instead of orzo?

Yes! Small pasta shapes like ditalini, small shells, couscous, or farfalle all work well.

Can I use bottled Greek dressing?

You can, but homemade dressing has a much fresher flavor and only takes a few minutes to whisk together.

Can I add more protein?

Yes! Grilled chicken, shrimp, salmon, steak, or even extra chickpeas all make excellent additions to this veggie-packed pasta salad.

How do I keep the salad from drying out?

Since pasta naturally absorbs dressing over time, stir in a splash of olive oil, a squeeze of fresh lemon juice, or a tablespoon of extra dressing before serving leftovers.

Is this salad vegetarian?

Yes! As written, this recipe is vegetarian and packed with plant-based protein from the chickpeas.

Can you freeze this salad?

Freezing isn’t recommended. The vegetables lose their crisp texture, and the feta becomes crumbly once thawed.

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!

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.
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!

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Favorite Pasta Salad Recipes

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!

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!

Print

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
Cook Time 10 minutes
Total Time 25 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
caprese-pasta-salad-4-700x1049.jpg

Easy Caprese Pasta Salad

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!

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!

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

Please enable JavaScript in your browser to complete this form.

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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.
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!

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.
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!
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!

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.
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!

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.
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!

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!
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!

Frequently Asked Questions

Can I make this caprese pasta salad ahead of time?

Yes! This is a great make-ahead recipe. You can prepare the pasta, dressing, and vegetables up to 24 hours in advance. For the freshest flavor and texture, wait to add the fresh basil and mozzarella just before serving. If making it ahead, toss everything together again and drizzle with a little extra dressing if the pasta has absorbed some of it.

What type of pasta works best for this caprese pasta salad?

Short pasta shapes work best because they hold onto the dressing and mix well with the other ingredients. Rotini, fusilli, cavatappi, bowtie pasta (farfalle), penne, or orecchiette are all excellent choices. Be sure to cook the pasta noodles just until al dente so it stays firm after being tossed with the dressing.

Can I use large tomatoes instead of cherry or grape tomatoes?

Absolutely! While cherry or grape tomatoes are sweeter and less watery, you can use diced Roma or vine-ripened tomatoes if that’s what you have. If using larger tomatoes, remove some of the seeds before adding them to help prevent the salad from becoming watery.

How do I keep pasta salad from drying out?

Pasta naturally absorbs dressing as it sits. If you’re making this salad ahead of time or enjoying leftovers, reserve a little of the dressing and stir it in just before serving. You can also drizzle in a little olive oil and a squeeze of fresh lemon juice to freshen everything up.

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.

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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!

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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
Cook Time 15 minutes
Total Time 25 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