Kids recipes – ANITAEXPERT

Easy Pineapple Teriyaki Chicken Stir Fry

Admin — Thu, 16 Jul 2026 18:58:31 +0000

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

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

Why You’ll Love This

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

Ingredients You’ll Need

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

How to Make Pineapple Teriyaki Chicken

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

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!

Tips for the Best Pineapple Teriyaki Chicken

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

Variations and Substitutions

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

Frequently Asked Questions

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.

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.

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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!

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

Cook Time 10

Total Time 25

Servings

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

Creamy Sun-Dried Tomato Dip

Admin — Tue, 14 Jul 2026 04:42:41 +0000

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

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

Why You’ll Love This

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

Ingredients You’ll Need

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

How to Make Sun-Dried Tomato Dip

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 in the fridge 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.

What to Serve with Sun-Dried Tomato Dip

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

Frequently Asked Questions

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.

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.

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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!

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!

Course Appetizer, Snack

Cuisine American

Keyword Sun Dried Tomato Dip

Prep Time 10

Cook Time 10

Total Time 20

Servings

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

Crock Pot Chicken Al Pastor Tacos

Admin — Fri, 10 Jul 2026 19:23:09 +0000

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

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

Why You’ll Love These

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

Ingredients You’ll Need

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

How to Make Chicken Al Pastor Tacos

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 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.
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 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.
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.
Assemble the tacos. Warm the tortillas and fill each one with the shredded chicken. Top with fresh pineapple, diced onion, avocado, cilantro, cotija cheese, and a generous squeeze of fresh lime juice.

Tips for the Best Chicken Al Pastor Tacos

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

What to Serve with Chicken Al Pastor Tacos

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.

Prepping and Storage

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

Favorite Mexican-Inspired Dishes

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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!

Crock Pot Chicken Al Pastor Tacos

Course Main Course

Cuisine Mexican

Keyword Crock Pot Chicken Al Pastor Tacos

Prep Time 15

Cook Time 6

Total Time 6 15

Servings

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

Easy Greek Orzo Salad

Admin — Mon, 06 Jul 2026 20:01:02 +0000

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

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

Why You’ll Love This

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

Ingredients You’ll Need

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

How to Make Greek Orzo Salad

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.
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 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.

Tips for the Best Greek Orzo Salad

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

Variations and Substitutions

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

What to Serve with Greek Orzo Salad

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.

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.

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Greek Orzo Salad

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

Course Salad, Side Dish

Cuisine Mediterranean

Keyword Greek Orzo Salad

Prep Time 15

Cook Time 10

Total Time 25

Servings

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

Easy Caprese Pasta Salad

Admin — Fri, 26 Jun 2026 00:31:06 +0000

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

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

Why You’ll Love This

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

Caprese Pasta Salad Ingredients

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

How to Make Caprese Pasta Salad

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.
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.

Tips for the Best Caprese Pasta Salad

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

Variations and Substitutions

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

Frequently Asked Questions

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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Easy Caprese Pasta Salad

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Course Salad, Side Dish

Cuisine Italian

Keyword Easy Caprese Pasta Salad

Prep Time 10

Cook Time 15

Total Time 25

Servings

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

Mediterranean Chopped Salad

Admin — Thu, 18 Jun 2026 22:03:14 +0000

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

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

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

Why You’ll Love This

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

Ingredients You’ll Need

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

How to Make a Mediterranean Chopped Salad

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

Variations and Substitutions

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

What to Serve with Mediterranean Salad

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

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

Prepping and Storage

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

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Mediterranean Chopped Salad

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Course Main Course, Salad, Side Dish

Cuisine Mediterranean

Keyword Mediterranean Chopped Salad

Prep Time 20

Total Time 20

Servings Servings

Calories 236kcal

Ingredients

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

For the Dressing:

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

Instructions

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

Nutrition

Mediterranean Chopped Salad

Admin — Thu, 18 Jun 2026 22:03:14 +0000

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Why You’ll Love This

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

Ingredients You’ll Need

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

How to Make a Mediterranean Chopped Salad

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

Variations and Substitutions

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

What to Serve with Mediterranean Salad

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

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

Prepping and Storage

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

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Mediterranean Chopped Salad

Course Main Course, Salad, Side Dish

Cuisine Mediterranean

Keyword Mediterranean Chopped Salad

Prep Time 20

Total Time 20

Servings Servings

Calories 236kcal

Ingredients

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

For the Dressing:

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

Instructions

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

Nutrition

Healthy Veggie Egg Muffins

Admin — Mon, 15 Jun 2026 16:46:51 +0000

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

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

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

Why You’ll Love These

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

Ingredients You’ll Need

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

How to Make Veggie Egg Muffins

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

Recipe Tips for the Best Veggie Egg Muffins

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

Variations and Substitutions

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

Prepping and Storage

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

Make Ahead Tips

Chop the vegetables up to 2 days in advance.
Cook the onion and pepper mixture ahead of time and refrigerate until ready to use.
Shred and squeeze the zucchini he night before.
Bake a double batch and freeze extras for quick and easy breakfasts!

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

Healthy Veggie Egg Muffins

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Course Breakfast

Cuisine American

Keyword Healthy Veggie Egg Muffins

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 82kcal

Ingredients

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

Instructions

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

Nutrition

Lemon Arugula Orzo Salad

Admin — Wed, 06 May 2026 02:40:04 +0000

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

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

Why You’ll Love This

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

Ingredients You’ll Need

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

How to Make Lemon Arugula Orzo Salad

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

Variations and Substitutions

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

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Prepping and Storage

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

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

Lemon Arugula Orzo Salad

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Course Salad

Cuisine Mediterranean

Keyword Lemon Arugula Orzo Salad

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 285kcal

Ingredients

For the Salad:

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

For the Lemon Dressing:

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

Instructions

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

Nutrition

Strawberry Balsamic Pasta Salad

Admin — Mon, 27 Apr 2026 02:49:30 +0000

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

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

Why You’ll Love This

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

Ingredients You’ll Need

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

How to Make Strawberry Balsamic Pasta Salad

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

Tips for the Best Strawberry Balsamic Pasta Salad

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

Variations

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

Prepping and Storage

To Prep – you can easily cook the pasta and make the dressing ahead of time. You can also chop all the ingredients and store separately until ready to assemble.
To Store – leftovers will last in a sealed, airtight container in the refrigerator for up to 3 to 4 days. The flavors actually get even better after a few hours marinating!

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Strawberry Balsamic Pasta Salad

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Course Salad

Cuisine American

Keyword Strawberry Balsamic Pasta Salad

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 274kcal

Ingredients

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

For the Balsamic Dressing:

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

Instructions

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

Nutrition