A Note From My Kitchen

Pepper Steak is one of those classic mid-century American comfort food recipes that was on the dinner table in so many homes throughout the 1950s, ’60s, and ’70s. Inspired by similar dishes served at Chinese-American restaurants, it was adapted into an easy weeknight meal using familiar, budget-friendly ingredients.

What makes my recipe different? Most Pepper Steak recipes quickly stir-fry the beef and vegetables before adding the sauce. Instead, I let the beef gently simmer in the sauce before adding the peppers and onion. It takes a little longer, but the result is fork-tender beef that’s well worth the wait.

If recipes like this bring back fond memories, be sure to check out some of my other nostalgic favorites, including Tamale Pie, Homemade Salisbury Steak, Catalina Chicken, and Mini Meatloaves. They’re all updated for today’s kitchen while staying true to the flavors so many of us grew up with.

Ingredient Notes

• Beef: Round steak is the classic choice for Pepper Steak and a great budget-friendly option. If you’d like an even more tender result, use top sirloin steak. I haven’t tested this recipe with pre-sliced stir-fry beef strips, but it should work just fine. The cut can vary by store, so results may differ slightly.
• Paprika: Be sure to use regular paprika, not smoked paprika. It adds rich color and mild flavor without overpowering the other ingredients.
• Bell peppers: I like to use one green and one red bell pepper for a colorful presentation, but any combination will work.
• Garlic and ginger: Fresh garlic and ginger are always a great choice, but I’m all for shortcuts! Feel free to substitute jarred minced garlic (“jarlic”) and refrigerated ginger paste.
• Beef broth and soy sauce: I recommend reduced-sodium beef broth and soy sauce to keep the sauce from becoming overly salty.
• For serving: I love serving Pepper Steak over fluffy cooked white rice, but brown rice is a great choice too.

How to Make Classic Pepper Steak

1. Slice and coat the beef. Place the steak on a cutting board, cover with plastic wrap, and lightly pound with the textured side of a meat mallet. Slice the steak about ¼-inch thick against the grain, then cut it into 2-inch strips. Place the beef in a bowl, sprinkle with the paprika, and toss to coat.
2. Brown the beef. Sear the beef in batches in a little oil until browned, then transfer it to a plate.
3. Cook the aromatics. Add the garlic, ginger, and tomato paste to the skillet and cook until fragrant.
4. Simmer the beef. Stir in the beef broth, soy sauce, sugar, and black pepper. Return the beef to the skillet and simmer until tender.
5. Add the vegetables. Stir in the bell peppers and onion and cook until crisp-tender.
6. Thicken the sauce. Stir in the cornstarch slurry and cook until the sauce has thickened.

Storage and Reheating

Refrigerate: Transfer leftovers to an airtight container and refrigerate for up to 4 days.

Freeze: Freeze in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat: Warm leftovers in a skillet over low heat, adding a splash of beef broth or water if needed to loosen the sauce. Individual portions can also be reheated in the microwave in 30-second increments until warmed through.

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Classic Pepper Steak

This Classic Pepper Steak recipe combines tender strips of beef, colorful bell peppers, and onion in a rich, savory sauce with Asian-inspired flavor. Serve it over fluffy white rice for a comforting, nostalgic meal.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 4

Calories 322kcal

Author Valerie Brunmeier

Ingredients

• 1¼ pounds round steak or top sirloin thinly sliced against the grain
• 1 tablespoon paprika (regular, not smoked)
• 2 tablespoons neutral oil divided
• 2 teaspoons minced garlic
• 1 teaspoon minced ginger or ginger paste
• 1 tablespoon tomato paste
• 1¼ cup low sodium beef broth
• ¼ cup less sodium soy sauce or tamari for gluten-free
• 1 teaspoon sugar
• ½ teaspoon freshly ground black pepper
• 2 medium bell peppers thinly sliced (green + red is ideal)
• 1 cup thinly sliced yellow onion
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• Cooked white rice for serving, optional

Instructions

• Place the steak on a cutting board, cover with plastic wrap, and lightly pound with the textured side of a meat mallet to lightly tenderize it. Slice it thinly (about ¼-inch) against the grain into 2-inch strips. Place the beef in a bowl, sprinkle with the paprika, and toss to coat.
• Heat 1 tablespoon oil in a large skillet over MEDIUM-HIGH heat. Add half the beef in a single layer and cook until browned. Use kitchen tongs or a slotted spoon to transfer to a plate and repeat with the remaining beef.
• Reduce the heat to LOW and add the garlic, ginger, and tomato paste to the oil left behind in the empty skillet. Cook, stirring, for 1 to 2 minutes. Add the beef broth, soy sauce, sugar, and black pepper and stir to combine. Return the beef and any accumulated juices to the skillet. Bring to a simmer, then reduce the heat to LOW, cover, and cook for 25 to 30 minutes, or until the beef is tender.
• Add the bell peppers and onion. Cover and cook for an additional 5 minutes, or until crisp-tender.
• In a small bowl, whisk together the cornstarch and water. Add to the skillet and cook, stirring, until the sauce has thickened. Remove from the heat.
• Serve over rice if desired.

Notes

Nutrition calculation does not include rice.

Storage

Refrigerate: Transfer leftovers to an airtight container and refrigerate for up to 4 days.

Freeze: Freeze in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat: Warm leftovers in a skillet over low heat, adding a splash of beef broth or water if needed to loosen the sauce. Individual portions can also be reheated in the microwave in 30-second increments until warmed through.

Nutrition

Calories: 322kcal | Carbohydrates: 13g | Protein: 35g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 89mg | Sodium: 436mg | Potassium: 942mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2788IU | Vitamin C: 81mg | Calcium: 53mg | Iron: 4mg

This Southwest Chicken Caesar Salad is proof that salad can absolutely be dinner. It’s fresh, colorful, and hearty enough to leave everyone satisfied. An easy shortcut dressing and rotisserie chicken make it one of my favorite meals to pull together when time is short.

Best of all, you can get this wholesome, colorful meal on the table in about 20 minutes, with no cooking required.

Ingredient Notes

• Romaine and mixed greens: I love using a combination of crisp romaine hearts and mixed baby greens for a nice balance of texture and flavor.
• Chicken: Rotisserie chicken is my favorite shortcut, but any cooked chicken will work.
• Canned black beans: Be sure to rinse and drain them well before adding them to the salad.
• Corn: Frozen corn works perfectly. Thaw it quickly under cold running water and drain it well before adding it to the salad.
• Cheese: I like a combination of sharp cheddar and Monterey Jack, but pepper Jack is a great option if you’d like a little extra kick.
• Tortilla strips: You’ll usually find bagged tortilla strips in the produce section or near the salad dressings. Crushed tortilla chips work just as well in a pinch.
• Southwest Caesar Salad Dressing: Start with your favorite prepared Caesar dressing or my Homemade Caesar Salad Dressing. Stir in fresh lime juice, cumin, coriander, and Sriracha for a creamy dressing with Southwest flavor. Trust me on the coriander. It gives the dressing a deeper, more complex flavor. Add as much or as little Sriracha as you like, depending on your preferred level of heat.

How to Make Southwest Chicken Caesar Salad

1. In a small bowl or jar, whisk or shake together the Caesar dressing, Sriracha, cumin, coriander, and fresh lime juice. Refrigerate until ready to serve.
2. Spread the romaine and mixed greens over a large serving platter. Layer the chicken, black beans, corn, tomatoes, avocado, cheese, and cilantro over the greens, arranging the ingredients in rows or piles for a colorful presentation. Drizzle with the dressing or serve it on the side, and top with tortilla strips just before serving.

Storage Tips

Store the salad and dressing separately in airtight containers in the refrigerator. The undressed salad will keep well for up to 2 days. Once dressed, it’s best enjoyed within 24 hours since the greens will begin to soften. The Southwest Caesar Dressing will keep in the fridge for up to 1 week. For the freshest flavor and texture, add the avocado, dressing, and tortilla strips just before serving.

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Southwest Chicken Caesar Salad

This Southwest Chicken Caesar Salad puts a flavorful Southwest twist on a classic Caesar salad. Using rotisserie chicken and a simple shortcut dressing means you can have this hearty dinner salad on the table in about 20 minutes.

Course Main Course, Salad

Cuisine Southwest

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 6

Calories 456kcal

Author Valerie Brunmeier

Ingredients

For the Southwest Caesar Dressing

• ¾ cup Caesar salad dressing see notes below
• 1 to 2 teaspoons Sriracha to taste
• ½ teaspoon cumin
• ¼ teaspoon coriander
• ½ lime juiced

For the Southwest Chicken Caesar Salad

• 4 cups chopped romaine hearts
• 2 cups roughly chopped mixed baby greens
• 2 cups chopped or sliced fully cooked chicken I use rotisserie chicken
• 15 ounce can black beans rinsed and drained
• 1 cup frozen corn thawed
• 1 cup halved cherry or grape tomatoes
• ⅓ cup chopped cilantro leaves
• 1 cup shredded sharp cheddar and/or pepper Jack cheese
• 1 large avocado sliced
• tortilla strips or chips for garnish, optional

Instructions

Make the Southwest Caesar Salad Dressing

• Combine the dressing, Sriracha (to taste), cumin, coriander, and lime juice. Refrigerate until ready to serve.

Assemble the Salad

• Scatter the chopped greens over the bottom of a large, shallow bowl or platter. Top with the remaining ingredients, through the avocado, placing them in rows or piles with a little separation between each.
• Top individual servings with the dressing and tortilla strips or crushed tortilla chips.

Notes

Caesar salad dressing: A good-quality store-bought Caesar dressing keeps this salad quick and easy. If you’d rather make it from scratch, my Homemade Caesar Salad Dressing is a delicious option.

Storage: Store the salad and dressing separately in airtight containers in the refrigerator. The undressed salad will keep well for up to 2 days. Once dressed, it’s best enjoyed within 24 hours since the greens will begin to soften. The Southwest Caesar Dressing will keep in the refrigerator for up to 1 week. For the freshest flavor and texture, add the avocado, dressing, and tortilla strips just before serving.

 

Nutrition

Calories: 456kcal | Carbohydrates: 26g | Protein: 23g | Fat: 30g | Saturated Fat: 7g | Cholesterol: 61mg | Sodium: 812mg | Potassium: 801mg | Fiber: 9g | Sugar: 3g | Vitamin A: 4728IU | Vitamin C: 20mg | Calcium: 168mg | Iron: 4mg

This post was originally published on May 4, 2021. It has been updated with new text and images.

I turn to this collection of chicken salad recipes over and over again. Thanks to store-bought rotisserie chicken, they’re quick to make and easy to prepare ahead for entertaining, easy lunches, or simple weeknight dinners. You can bet that whenever we have out-of-town guests, I’ll have one or two different varieties in the fridge so everyone can help themselves whenever they’re hungry.

Whether you’re craving a classic favorite you grew up with or looking for a fresh new flavor combination, there’s something here for everyone.

The Best Easy Chicken Salad Recipes

Classic Chicken Salad

4.96 from 25 votes

If you're looking for a go-to chicken salad recipe, this is it. Tender rotisserie chicken, crisp celery, and a creamy herb dressing come together in this Classic Chicken Salad.

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Napa Almond Chicken Salad (Panera Copycat)

4.91 from 137 votes

This Napa Almond Chicken Salad is even better than the famous chicken salad from Panera. Sweet grapes, crunchy almonds, and a creamy dressing make it perfect for sandwiches and wraps.

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Curry Chicken Salad

5 from 5 votes

This easy Curry Chicken Salad is a retro classic that's been popular for decades. A creamy curry dressing, sweet golden raisins, crunchy celery, and red onion give it irresistible flavor.

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BLT Chicken Salad

5 from 2 votes

Everything you love about a BLT comes together in this irresistible BLT Chicken Salad. Crispy bacon, juicy tomatoes, and a creamy dressing make it a fresh twist on a classic.

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Pesto Chicken Salad

5 from 2 votes

Fresh basil pesto, lemon, and creamy Greek yogurt give this Pesto Chicken Salad its bright, fresh flavor.

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Light and Healthy Chicken Salad

4.31 from 13 votes

A lemony Greek yogurt and mayo dressing lightens up this chicken salad without sacrificing flavor. Toasted walnuts and dried cranberries add irresistible texture and a touch of tart sweetness.

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Cranberry Chicken Salad

5 from 4 votes

Sweet dried cranberries, crunchy almonds, and a creamy poppy seed dressing make this Cranberry Chicken Salad irresistible. It's especially delicious piled onto flaky croissants.

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Avocado Chicken Salad

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Fresh avocado and lime create an ultra-creamy dressing while crispy, smoky bacon adds irresistible flavor to this Avocado Chicken Salad.

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Long Grain and Wild Rice Chicken Salad

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Hearty long grain and wild rice transform this chicken salad into a filling meal, with dried cranberries, almonds, and fresh lemon adding the perfect balance of flavor and texture.

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California Club Wraps

5 from 2 votes

Inspired by the classic California club sandwich, these hearty wraps are layered with avocado, crispy bacon, and a creamy herbed chicken salad for an easy, satisfying lunch or dinner.

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A Note From My Kitchen

Back when I had a house full of teenage boys, burgers were one of the most frequently requested dinners. Whether I was making my famous Turkey Burgers or Classic Beef Burgers (and don’t forget the Crispy Oven Baked Fries!), this Burger Sauce was the secret finishing touch that gave them restaurant-style flavor.

This Burger Sauce recipe is my take on the classic Thousand Island-style special sauce served at restaurants everywhere. It’s made with pantry staples and a few simple ingredients that add smoky, savory flavor to make every burger taste better.

Ingredient Notes

• Mayonnaise: Use your favorite brand of mayo for the best flavor. Full-fat mayonnaise creates the richest, creamiest sauce.
• Ketchup: Adds classic burger joint flavor and just a touch of sweetness.
• Yellow mustard: Regular yellow mustard gives this sauce its signature tangy flavor.
• BBQ sauce: Just a small amount adds smoky, savory depth that sets is sauce apart from others.
• Sweet pickle relish or pickle juice: For that classic, burger joint flavor, I love the hint of sweetness from sweet pickle relish. If you don’t want to use pickle relish or don’t have it on hand, you can substitute pickle juice straight from the jar to get that briny goodness. For a kick, try it with spicy pickle juice from a brand like Wickles.
• Smoked paprika: Enhances the smoky flavor without making the sauce spicy.
• Garlic powder and onion powder: These dried spices add savory flavor and round out the sauce.

How to Make the Best Burger Sauce

1. Combine all the ingredients in a small mixing bowl.
2. Mix until smooth and well combined. Serve immediately, or cover and refrigerate for at least 30 minutes to allow the flavors to meld.

Storage

Transfer the burger sauce to an airtight container or mason jar and refrigerate for up to 1 week. The flavors become even better after a few hours in the refrigerator, so it’s a great make-ahead condiment. Stir before serving if needed.

Ways to Use Burger Sauce

Burger Sauce isn’t just for burgers. Use it as a dipping sauce for French fries, onion rings, tater tots, and chicken tenders, or spread it on grilled chicken sandwiches and wraps. If you’re feeding a crowd, make a double batch because it disappears fast!

Serve It With

Grilling

Classic Beef Burgers

Grilling

The Best Turkey Burgers

Grilling

Ranch Burgers

Air Fryer

Air Fryer Chicken Sandwich (Pickle Brined)

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Burger Sauce

This easy homemade Burger Sauce recipe is creamy, tangy, smoky, and made with simple ingredients that create the perfect finishing touch for any burger. Slather it on for the classic flavor you'd expect from your favorite burger joint.

Course Condiment, Sauces

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8

Calories 105kcal

Author Valerie Brunmeier

Ingredients

• ½ cup mayonnaise
• 1 tablespoon ketchup
• 1 tablespoon BBQ sauce (I like Kinder's)
• 1 tablespoon sweet pickle relish or spicy pickle juice
• 1 teaspoon yellow mustard
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder

Instructions

• Combine all the ingredients in a small mixing bowl.
• Use immediately or transfer to an airtight container and refrigerate until ready to use.

Notes

Storage: Transfer the burger sauce to an airtight container or mason jar and refrigerate for up to 1 week. The flavors become even better after a few hours in the refrigerator, so it’s a great make-ahead condiment. Stir before serving if needed.

Nutrition

Serving: 2tablespoons | Calories: 105kcal | Carbohydrates: 2g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 151mg | Potassium: 11mg | Fiber: 1g | Sugar: 2g | Vitamin A: 105IU | Iron: 0.1mg

This post was originally published on June 27, 2019. It has been updated with new text and images.

What is Chicken Tinga?

If you’ve ever ordered Chicken Tinga at a Mexican restaurant, you already know how irresistible it is. It’s a traditional dish made with chicken thighs simmered in a smoky tomato-chipotle sauce until tender enough to shred. We love it on crispy tostadas, but it’s delicious in a variety of Mexican-inspired meals.

Ingredient Notes

• Chicken thighs: Boneless, skinless chicken thighs stay juicy and become perfectly tender after simmering. While you can substitute chicken breasts, thighs are the traditional choice for Chicken Tinga and deliver the best flavor and texture.
• Chipotle peppers in adobo: These canned smoked jalapeños in a tangy adobo sauce are the key to Chicken Tinga’s signature smoky flavor. Look for them in the International aisle with the Mexican foods. For milder tinga, simply use less of the peppers and adobo sauce.
• Fire-roasted diced tomatoes: Fire-roasted tomatoes add a subtle smoky depth that complements the chipotle peppers. I like using canned tomatoes so this recipe can be made year-round with consistent results.
• Dried spices: A simple blend of dried oregano and ground cumin enhances the smoky chipotle flavor while keeping the seasoning true to classic Chicken Tinga.
• Corn tortillas: Instead of using store-bought tostada shells, bake corn tortillas until crisp. They’re easy to make, have a fresher flavor, and require just a light brushing of oil (see the recipe card for detailed instructions).
• Toppings: I like to spread the crispy tortillas with refried beans and finish them with classic toppings like crumbled Cotija cheese, avocado, thinly sliced radishes, chopped cilantro, Mexican crema or sour cream, and fresh lime.

How to Make Chicken Tinga Tostadas

1. Brown the chicken. Season the chicken thighs with salt and pepper, then sear them in olive oil until lightly browned. Transfer to a plate.
2. Cook the aromatics. Sauté the onion until softened and lightly golden, then stir in the garlic.
3. Finish the tinga sauce. Add the tomatoes, broth, chipotle peppers, adobo sauce, oregano, cumin, bay leaf, and remaining salt and pepper, scraping up any browned bits from the bottom of the pot.
4. Simmer the chicken. Return the chicken to the pot and simmer until it’s fork-tender and easy to shred. Transfer the chicken to a cutting board and shred it with two forks.
5. Blend the sauce. Remove the bay leaf and blend the sauce with an immersion blender until mostly smooth, leaving just a little texture. Simmer until slightly thickened and concentrated.
6. Finish the tinga. Return the shredded chicken to the sauce and simmer briefly to warm through. Stir in the lime juice.

Assemble the Tostadas

1. Build the base. Spread the baked corn tortillas with a layer of refried beans, then top with the Chicken Tinga.
2. Finish with toppings. Add crumbled Cotija cheese, avocado, thinly sliced radishes, chopped cilantro, Mexican crema or sour cream, and a squeeze of fresh lime before serving.

Storage Tips

• Refrigerate: Store the Chicken Tinga in an airtight container in the refrigerator for up to 4 days. Store any leftover toppings separately.
• Freeze: Transfer the cooled Chicken Tinga to a freezer-safe container or freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Warm leftover tinga in a covered skillet over LOW heat, stirring occasionally, until heated through. Add a splash of chicken broth or water if needed to loosen the sauce. Alternatively, microwave individual portions until hot.
• Make-Ahead Tip: The Chicken Tinga can be prepared up to 2 days in advance and refrigerated until ready to serve. For the best flavor and texture, bake the tostadas and prepare the refried beans and fresh toppings just before serving.

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Chicken Tinga Tostadas

Restaurant-worthy Chicken Tinga Tostadas combine crispy corn tortillas, smoky shredded chicken, creamy refried beans, and fresh toppings into one incredibly satisfying meal. Made in one pot on the stovetop, the versatile Chicken Tinga filling can also be used in tacos, burritos, rice bowls, quesadillas, and more.

Course Main Course

Cuisine Mexican

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 8 tostadas

Calories 367kcal

Author Valerie Brunmeier

Ingredients

• 2 ½ pounds boneless skinless chicken thighs about 6 or 7
• 1 ¼ teaspoons kosher salt divided
• ½ teaspoon freshly ground black pepper or to taste, divided
• 2 tablespoons olive oil or as needed
• 1 medium yellow onion thinly sliced
• 3 cloves garlic minced
• 1 can 14.5 ounces fire-roasted diced tomatoes
• ½ cup low-sodium chicken broth
• 2 tablespoons minced chipotle peppers in adobo sauce
• 1 tablespoon adobo sauce from the can
• 1 ½ teaspoons dried oregano
• 1 teaspoon ground cumin
• 1 bay leaf
• 1 to 2 teaspoons fresh lime juice

For Serving

• 8 (6-inch) Corn tortillas
• 2 tablespoons neutral oil like avocado oil, canola oil, or vegetable oil
• 16 ounce can refried beans
• 1 avocado diced or sliced
• 4 to 6 radishes thinly sliced
• ½ cup crumbled Cotija cheese
• ¼ cup Mexican crema or sour cream
• ¼ cup Chopped cilantro
• Lime wedges

Instructions

• Season the chicken thighs on both sides using about ½ teaspoon kosher salt and ¼ teaspoon pepper. Heat the olive oil in a large Dutch oven or deep skillet over MEDIUM-HIGH heat. Add the chicken thighs, in batches, if needed, and cook for 2 to 3 minutes per side, just until lightly browned. Transfer to a plate.
• Reduce the heat to MEDIUM. Add the sliced onion to the pot and cook, stirring occasionally, for 5 to 6 minutes, until softened and lightly golden. Add the garlic and cook for 30 seconds more.
• Stir in the fire-roasted tomatoes, chicken broth, chipotle peppers, adobo sauce, oregano, cumin, bay leaf, salt, and pepper, scraping the bottom of the pot to loosen any browned bits.
• Return the chicken to the pot and bring the sauce to a low simmer. Cover and cook for 40 to 45 minutes, or until the chicken is cooked through and tender enough to shred. Transfer the chicken to a cutting board and shred with two forks.
• Remove and discard the bay leaf from the pot. Use an immersion blender to blend the sauce until mostly smooth, leaving just a little texture. Alternatively, carefully transfer the sauce to a blender and pulse briefly.
• Return the sauce to a simmer over MEDIUM heat and cook for 10 minutes, stirring occasionally, until slightly thickened and concentrated.
• Return the shredded chicken to the pot and stir to coat well. Simmer for another 2 to 3 minutes, until warmed through. Stir in the lime juice and adjust seasoning with additional salt, if needed.

For the Beans

• Warm the refried beans in a small saucepan over LOW heat, thinning with a little water, as needed, until easily spreadable.

For the Tostada Shells

• Preheat the oven to 450 degrees F. Line a large baking sheet with foil.
• Place 4 corn tortillas on the prepared baking sheet, arranging them so they don’t overlap. Add the oil to a small dish. Using a pastry brush, lightly coat both sides of the tortillas with oil.
• Bake for 5 minutes. Flip the tortillas and continue baking for 3 to 4 minutes, or until golden brown and crisp. Don’t overbake. The tortillas will continue to crisp slightly as they cool.

Assemble and Serve the Tostadas

• Spread each crisped tortilla with a layer of refried beans. Top with Chicken Tinga, radishes, avocado, Cotija cheese, a drizzle of Mexican crema or sour cream, and cilantro.
• Serve with lime wedges.

Notes

Storage and Reheating

Refrigerate: Store the Chicken Tinga in an airtight container in the refrigerator for up to 4 days. Store any leftover toppings separately.

Freeze: Transfer the cooled Chicken Tinga to a freezer-safe container or freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat: Warm leftover tinga in a covered skillet over LOW heat, stirring occasionally, until heated through. Add a splash of chicken broth or water if needed to loosen the sauce. Alternatively, microwave individual portions until hot.

Make-Ahead Tip: The Chicken Tinga can be prepared up to 2 days in advance and refrigerated until ready to serve. For the best flavor and texture, bake the tostadas and prepare the refried beans and fresh toppings just before serving.

Nutrition

Serving: 1tostada | Calories: 367kcal | Carbohydrates: 13g | Protein: 32g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 146mg | Sodium: 1323mg | Potassium: 553mg | Fiber: 5g | Sugar: 3g | Vitamin A: 232IU | Vitamin C: 5mg | Calcium: 110mg | Iron: 2mg

A Note From My Kitchen

Fruit crisps are one of my favorite desserts because they’re wonderfully unfussy. Grab whatever ripe fruit is on the counter, toss it with a few pantry staples, and before long you’ve got a warm, bubbling dessert that’s begging for a scoop of vanilla ice cream. From my Rhubarb Crisp to this Peach Strawberry Crisp, I love the sweet simplicity and old-fashioned charm of a fruit crisp baked from scratch.

Every summer, I can’t resist bringing home more peaches and berries than I probably need, and this Peach Strawberry Crisp is one of my favorite ways to put them to good use. I used to think strawberries were best saved for fresh desserts until I tasted a strawberry crisp at a restaurant years ago. That first bite completely changed my mind. Baking concentrates their flavor and the juices blend beautifully with the peaches for an irresistible fruit filling.

If you’re looking for a simple way to celebrate peach season, this crisp belongs on your summer baking list.

Ingredient Notes

• Peaches: Choose ripe peaches that are still slightly firm so they hold their shape while baking. Peel and slice them into evenly sized wedges for the best texture.
• Strawberries: Fresh strawberries add sweetness, color, and a touch of tartness. Hull them and cut larger berries into bite-sized pieces so they bake evenly with the peaches.
• Fresh Lemon Juice: A splash of fresh lemon juice brightens the flavor of the peaches and strawberries and helps balance their natural sweetness without making the filling taste like lemon.
• Cornstarch: Cornstarch thickens the juices released by the peaches and strawberries as they bake, creating a luscious fruit filling instead of a watery one.
• Almond Extract: Just a small amount enhances the flavor of the peaches and complements the sliced almonds in the topping without overpowering the fruit.
• Crisp Topping: Flour, old fashioned oats, brown sugar, sliced almonds, and butter come together to create a buttery, crisp topping with plenty of crunch. For the best texture, use old fashioned rolled oats instead of quick oats.

How to Make Peach Strawberry Crisp

1. Make the filling. Combine the lemon juice, almond extract, and cornstarch in a large bowl, then add the peaches, strawberries, and sugar. Toss until the fruit is evenly coated.
2. Transfer to a baking dish. Spread the fruit mixture into a lightly greased baking dish, making sure it’s evenly distributed for consistent baking.
3. Combine the topping ingredients. Add the flour, oats, brown sugar, sliced almonds, and salt to a mixing bowl. Stir to combine the dry ingredients before adding the butter.
4. Mix until crumbly. Beat in the softened butter until the mixture comes together in moist, crumbly clumps that are ready to sprinkle over the fruit.
5. Top the fruit filling. Sprinkle the topping evenly over the fruit, covering it from edge to edge so every bite gets a little of that buttery crunch.
6. Bake until bubbly. Bake until the topping is golden brown and the fruit filling is bubbling around the edges. The bubbling juices are a good indication that the filling has thickened.

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Peach Strawberry Crisp

Fresh peaches and juicy strawberries bake into a luscious fruit filling beneath a buttery oat topping in this easy Peach Strawberry Crisp. It's a simple dessert that makes the most of summer produce.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Resting Time 15 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 6

Calories 385kcal

Author Valerie Brunmeier

Ingredients

• 1 tablespoon fresh lemon juice
• ½ teaspoon almond extract
• 1 tablespoon cornstarch
• 1½ pounds peaches (2 large peaches), peeled and sliced
• ½ pound strawberries hulled and roughly chopped
• ½ cup granulated sugar
• 6 tablespoons butter softened
• ¼ cup brown sugar
• ⅔ cup all-purpose flour
• ½ cup sliced almonds roughly chopped
• ⅓ cup old fashioned oats
• ¼ teaspoon salt
• vanilla ice cream optional but highly recommended

Instructions

• Preheat oven to 350 degrees F. Coat a 2-quart baking dish with nonstick cooking spray.
• In a large mixing bowl use a whisk to combine the lemon juice, almond extract, and cornstarch. Add the peaches, strawberries, and sugar and toss the mixture lightly with a wooden spoon until well combined. Pour into the prepared baking dish.
• In a medium mixing bowl with a hand mixer, beat the butter with brown sugar until smooth and creamy. Add the flour, oats, almonds, and salt, stirring with a wooden spoon until well incorporated. Use your hands to knead the mixture until it is crumbly. Sprinkle the crumbled mixture evenly over the peaches and strawberries.
• Bake for 40 to 45 minutes until browned and bubbly. Allow to cool for 15 to 20 minutes before serving.
• Serve warm with ice cream.

Notes

Make Ahead: Peach Strawberry Crisp can be baked a day in advance, covered, and refrigerated. To serve, warm it in a 325-degree oven until heated through.

Storing Leftovers: Cover the baking dish or transfer leftovers to an airtight container and refrigerate for up to 4 days. Rewarm in a low oven or microwave until heated through.

Nutrition

Calories: 385kcal | Carbohydrates: 57g | Protein: 5g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 206mg | Potassium: 312mg | Fiber: 4g | Sugar: 37g | Vitamin A: 724IU | Vitamin C: 28mg | Calcium: 51mg | Iron: 2mg

This post was originally published on August 13, 2014. It has been updated with new text and images.

This delicious tropical take on zucchini bread is just one of the many ways I love to use up abundant summer zucchini. Pineapple Zucchini Bread is fresh, summery, and a fun departure from classic zucchini bread.

I can’t resist putting a new spin on old favorites. If you like to mix things up too, don’t miss my Carrot Zucchini Bread, Lemon Zucchini Coffee Cake, and tropical-inspired Jamaican Banana Bread.

Ingredient Notes

• Zucchini: No need to peel the zucchini before shredding it. Use the large holes of a box grater for the best texture.
• Crushed Pineapple: This recipe calls for crushed pineapple packed in 100% juice, not syrup.
• Lime: Fresh lime zest and juice brighten the flavor and complement the pineapple.
• Sweetened Shredded Coconut: Adds subtle coconut flavor and texture that reinforces the tropical vibe of this bread.
• Oil: Use a neutral-flavored oil, like vegetable or canola oil, so the pineapple, lime, and vanilla flavors can shine.
• Walnuts or Pecans: Entirely optional, but a delicious addition if you enjoy a little crunch.

How to Make Pineapple Zucchini Bread

1. Whisk the dry ingredients. Combine the flour, sugars, baking powder, baking soda, and salt in a large mixing bowl.
2. Whisk the wet ingredients. In a separate bowl, whisk together the eggs, oil, vanilla, reserved pineapple juice, and the lime zest and juice.
3. Combine the wet and dry ingredients. Add the wet ingredients to the dry ingredients and stir just until combined.
4. Fold in the add-ins. Gently fold in the shredded zucchini, crushed pineapple, coconut, and nuts, if using.
5. Divide the batter. Evenly divide the batter between the prepared loaf pans.
6. Bake and cool. Bake until the loaves are golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool briefly in the pans before transferring to a wire rack to cool completely.

Storage Tips

Room Temperature: This bread is best stored at room temperature. Once completely cooled, wrap the loaves tightly in plastic wrap or store them in an airtight container for up to 3 days.

Refrigerator: If you’d like to keep it longer, refrigerate it in an airtight container for up to 1 week. The bread may firm up a bit when chilled, so let it sit at room temperature or warm individual slices for a few seconds in the microwave before serving.

Freezer: Since this recipe makes two loaves, it’s perfect for freezing. Wrap a whole loaf or individual slices tightly in plastic wrap, then place them in a freezer-safe bag or wrap them in a layer of foil. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.

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Pineapple Zucchini Bread

This Pineapple Zucchini Bread recipe combines crushed pineapple, shredded zucchini, coconut, and fresh lime for a sweet and tender loaf. It's a delicious tropical twist on classic zucchini bread.

Course Bread

Cuisine American

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Cooling Time 20 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 16 slices

Calories 214kcal

Author Valerie Brunmeier

Ingredients

• 2½ cups shredded zucchini
• 8 ounce can crushed pineapple
• 3 cups all-purpose flour spooned and leveled
• 1 cup granulated sugar
• ¾ cup packed light brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3 large eggs
• 1 cup vegetable or canola oil
• 2 ½ teaspoons pure vanilla extract
• 2 tablespoons pineapple juice reserved from can
• 1 lime zested and juiced
• ½ cup sweetened shredded coconut
• ½ cup chopped walnuts or pecans optional

Instructions

• Preheat oven to 350 degrees F. Grease two 8 x 4-inch loaf pans (see notes below).
• Using paper towels, lightly squeeze the excess moisture from the zucchini and set it aside. Drain the juice from the crushed pineapple into a small bowl and set both aside. You’ll need 2 tablespoons of the juice for later.
• In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
• In a separate medium bowl, whisk together the eggs, oil, vanilla, reserved pineapple juice, and the lime zest and juice.
• Add the wet ingredients to the dry ingredients and mix with a wooden spoon just until combined. Fold in the zucchini, pineapple, coconut, and nuts, if using, until evenly incorporated.
• Divide the batter evenly between the prepared pans (they should be about ⅔ full).
• Bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking after about 35 minutes and tent loosely with foil if the tops begin to brown too quickly.
• Cool in the pans for 15 to 20 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Yield: This recipe yields two loaves.

Pan Size: I recommend baking this recipe in two 8 x 4-inch loaf pans for taller, more bakery-style loaves. If using 9 x 5-inch pans, the loaves will be a little shorter and may bake a few minutes faster.

Storage

Room Temperature: This bread is best stored at room temperature. Once completely cooled, wrap the loaves tightly in plastic wrap or store them in an airtight container for up to 3 days.

Refrigerator: If you’d like to keep it longer, refrigerate it in an airtight container for up to 1 week. The bread may firm up a bit when chilled, so let it sit at room temperature or warm individual slices for a few seconds in the microwave before serving.

Freezer: Since this recipe makes two loaves, it’s perfect for freezing. Wrap a whole loaf or individual slices tightly in plastic wrap, then place them in a freezer-safe bag or wrap them in a layer of foil. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.

Nutrition

Serving: 1slice | Calories: 214kcal | Carbohydrates: 45g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 239mg | Potassium: 182mg | Fiber: 1g | Sugar: 27g | Vitamin A: 91IU | Vitamin C: 5mg | Calcium: 45mg | Iron: 2mg

This easy homemade salsa joins my growing collection of Chipotle copycat recipes, including Chipotle Burrito Bowls, Cilantro Lime Rice, and Chipotle Corn Salsa and more! Although it is essentially pico de gallo, Chipotle has always called it Fresh Tomato Salsa, and it’s the perfect name for this uncooked, unblended fresh salsa.

Whether you enjoy it as a dip or a condiment, It’s a simple way to add flavor to your Mexican-inspired meals. I took a peek at Chipotle’s published ingredient list to create this simple but delicious salsa.

Ingredient Notes

• Tomatoes: Roma tomatoes are my first choice because they’re meaty and contain less juice, creating the consistency that’s perfect for a pico de gallo-style salsa. If you can’t find good Roma tomatoes, ripe tomatoes on the vine are an excellent alternative. Avoid watery varieties like beefsteak tomatoes.
• Jalapeños: Use fresh, firm jalapeños for the best flavor and texture. Finely dice them so they’re evenly distributed throughout the salsa.
• Red onion: Finely chop the onion so it blends evenly with the other ingredients without overpowering the salsa.
• Cilantro: Fresh cilantro adds the signature flavor to this salsa.
• Lemon and lime juice: Chipotle’s published ingredient list includes both fresh lemon and lime juice. Using both creates the bright, balanced citrus flavor that makes this salsa so delicious.
• Salt: Start with a light sprinkle, then taste and add more as needed. The natural sweetness and acidity of fresh tomatoes will determine how much salt the salsa needs.

How to Make Fresh Tomato Salsa

1. Combine the ingredients. Add the diced tomatoes, jalapeños, red onion, cilantro, salt, lemon juice, and lime juice to a mixing bowl.
2. Mix well. Stir until all of the ingredients are evenly combined. For the best flavor, cover and place it in the fridge for 30 minutes before serving to allow the flavors to blend.

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Fresh Tomato Salsa

This copycat Chipotle Fresh Tomato Salsa comes together in about 15 minutes with a handful of fresh ingredients. It's chunky, colorful, and packed with bright flavor that's perfect for tortilla chips, tacos, burritos, and more.

Course Appetizer, Condiment

Cuisine Mexican

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8

Calories 19kcal

Author Valerie Brunmeier

Ingredients

• 1 to 1½ pounds tomatoes 2 to 3 medium ripe, meaty tomatoes, like Roma or tomatoes on the vine, cut into ¼-inch pieces
• ¼ cup finely chopped red onion
• 2 to 3 jalapeño peppers seeded if desired and finely chopped
• ¼ cup finely chopped fresh cilantro
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh lime juice
• Salt to taste

Instructions

• In a medium bowl, combine the tomatoes, onion, jalapeños, cilantro, lime juice, and lemon juice. Season with salt to taste and gently toss to combine. For the best flavor, refrigerate for 15 to 30 minutes before serving.

Nutrition

Calories: 19kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 5mg | Potassium: 224mg | Fiber: 1g | Sugar: 3g | Vitamin A: 781IU | Vitamin C: 18mg | Calcium: 11mg | Iron: 0.3mg

A Note From My Kitchen

This Chocolate Peanut Butter Cake bakes up nice and tall in a 13- x 9-inch pan, making it a great choice for birthdays, potlucks, and anytime you need a dessert to feed a crowd. With peanut butter in both the cake and the rich chocolate icing, it’s guaranteed to satisfy those chocolate-peanut butter cravings.

The icing is poured over the cake while it’s still warm and sets perfectly into a soft, fudgy layer. I always finish it with a sprinkle of chopped salted peanuts for a little crunch and the perfect balance to the sweet icing.
If you can’t wait for the cake to cool completely before slicing into it, I won’t judge! It’s delicious while still slightly warm, but letting the icing set for about 30 minutes makes it a little easier to slice.

Like my One Bowl Chocolate Cake, this recipe is wonderfully simple to make. You don’t even need an electric mixer. Just a saucepan, a mixing bowl, and a wooden spoon, and you’re good to go.

Check out the quick video in the recipe card below to see how it’s done. So easy!

Ingredient Notes

• Peanut Butter: Use a creamy peanut butter, like Jif or Skippy, for the best texture. Natural peanut butter isn’t recommended since the separated oils can affect the consistency of both the cake and the icing.
• Unsweetened Cocoa Powder: Regular unsweetened cocoa powder gives this cake its rich chocolate flavor. I don’t recommend substituting Dutch-process cocoa.
• Sour Cream: Sour cream adds moisture and richness, helping create a soft, tender cake. Use full-fat or light sour cream.
• Vanilla: Use pure vanilla extract for the best flavor.
• Icing: The warm chocolate peanut butter icing is made with butter, peanut butter, cocoa powder, milk, vanilla, and powdered sugar. It sets into a soft, fudgy layer as it cools.
• Salted Peanuts: Chopped salted peanuts add a delicious crunchy contrast and balance the sweetness of the icing.

How to Make Chocolate Peanut Butter Cake

1. Whisk together the flour, sugar, baking soda, and salt in a large mixing bowl.
2. Melt the butter and peanut butter in a saucepan. Stir in the water and cocoa powder and bring the mixture just to a boil. Remove the pan from the heat.
3. Pour the warm chocolate mixture into the dry ingredients and stir just until combined.
4. Stir in the sour cream, eggs, and vanilla until the batter is smooth.
5. Transfer the batter to a greased 13- x 9-inch baking pan.
6. Bake until a toothpick inserted in the center comes out clean.

Make the Chocolate Peanut Butter Icing

1. While the cake bakes, prepare the icing by melting the butter and peanut butter in a saucepan. Whisk in the cocoa powder, milk, and vanilla.
2. Whisk in the powdered sugar until the icing is smooth and thick but still pourable.
3. Pour the warm icing evenly over the warm cake.
4. Use an offset spatula or butter knife to spread the icing to the edges of the cake and sprinkle with the chopped peanuts. Allow the icing to set before slicing and serving.

Storage Tips

• Room Temperature: Store the cake tightly covered at room temperature for up to 3 days.
• Refrigerate: For longer storage, cover and refrigerate for up to 1 week. Let slices sit at room temperature for 15 to 20 minutes before serving for the best texture.
• Freeze: Wrap individual slices or the entire cake well with plastic wrap and a layer of foil, then freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.

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Chocolate Peanut Butter Cake

This Chocolate Peanut Butter Cake is rich, ultra-moist, and topped with a warm chocolate peanut butter icing that sets into a soft, fudgy finish. It's an easy homemade dessert that's sure to satisfy chocolate and peanut butter lovers.

Course Cake, Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 15

Calories 437kcal

Author Valerie Brunmeier

Ingredients

Chocolate Peanut Butter Cake

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup butter
• ½ cup creamy peanut butter
• 1 cup water
• ¾ cup unsweetened cocoa powder
• ½ cup sour cream
• 3 large eggs lightly beaten
• 2 teaspoons pure vanilla extract

Chocolate Peanut Butter Icing

• ½ cup butter
• ¼ cup creamy peanut butter
• 4 tablespoons unsweetened cocoa powder
• 6 tablespoons milk I use 2%
• 1 teaspoon pure vanilla extract
• 3 ½ to 4 cups powdered sugar as needed to reach desired consistency
• ¼ cup chopped salted peanuts

Instructions

For the Cake

• Preheat oven to 350 °F. Coat a 13- x 9-inch baking pan with nonstick cooking spray.
• In a large bowl, whisk the flour, sugar, baking soda and salt, Set aside.
• In a medium saucepan, melt the butter with the peanut butter over LOW heat. Stir in the water and cocoa powder and increase heat to MEDIUM-LOW to bring just barely to a boil, stirring occasionally. Remove from heat and add to flour mixture, stirring just until moistened.
• Add the sour cream, lightly beaten eggs, and vanilla, stirring until completely incorporated. Transfer to prepared baking dish. Bake 25 to 30 minutes or until a toothpick inserted in center comes out clean.
• Prepare icing while cake is baking.

For the Icing

• In a large saucepan over LOW heat, melt the butter with the peanut butter. Whisk in the cocoa powder, milk and vanilla until well combined. Whisk in the powdered sugar, a little at a time, until you've reached the desired consistency. It should be thick but pourable. Continue whisking vigorously until the powdered sugar has dissolved and the icing is smooth.
• Remove from the heat and immediately pour the icing over the warm cake. Use an offset spatula or butter knife to spread it out evenly over the surface. Sprinkle with chopped peanuts.
• Allow to set for at least 30 minutes or longer before slicing and serving the cake.

Video

Notes

Storage

Room Temperature: Store the cake tightly covered at room temperature for up to 3 days.

Refrigerate: For longer storage, cover and refrigerate for up to 1 week. Let slices sit at room temperature for 15 to 20 minutes before serving for the best texture.

Freeze: Wrap individual slices or the entire cake well with plastic wrap and a layer of foil, then freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.

 

Nutrition

Calories: 437kcal | Carbohydrates: 55g | Protein: 8g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 340mg | Potassium: 239mg | Fiber: 3g | Sugar: 36g | Vitamin A: 463IU | Vitamin C: 0.1mg | Calcium: 47mg | Iron: 2mg

This post was originally published on February 6, 2018. It has been udpated with new text and images.

If you’re a fan of Mediterranean flavors, you’re going to love this pasta salad. The crisp veggies, briny Kalamata olives, tangy feta cheese, and homemade Greek vinaigrette come together to create a salad that’s simple, fresh, and absolutely delicious.

I think of this recipe as the Greek cousin to my Orzo Salad with Spinach and Feta. Classic Greek salad ingredients combine with orzo and a zesty homemade vinaigrette to give it an entirely different personality.

It works perfectly for a summer gathering alongside anything coming off the grill. I love it with my Grilled Greek Chicken or Greek Chicken Kabobs, and it’s just as delicious with Classic Beef Burgers, steak, or grilled fish.

Ingredient Notes

• Orzo: Orzo is a small, rice-shaped pasta that cooks quickly and is perfect for pasta salads. After cooking, rinse it under cold water until completely cool, then drain very well. For the best texture, blot the orzo dry with paper towels before adding the remaining ingredients.
• Chickpeas: Chickpeas (also called garbanzo beans) add protein, texture, and make this pasta salad more satisfying.
• English cucumber: English cucumbers add the crunch factor. They have a thin skin, very few seeds, and a crisp texture, so there’s no need to peel them.
• Cherry tomatoes: Either cherry tomatoes or grape tomatoes work equally well in this recipe. Use mix of red, yellow, and orange tomatoes to make the salad even more colorful.
• Red onion: Dicing the red onion instead of slicing it helps distribute its flavor evenly throughout the salad.
• Kalamata olives: These Greek olives add briny flavor that makes this salad so irresistible.
• Feta cheese: Feta packed in brine has the best flavor and creamy texture, but pre-crumbled feta works well too.
• Greek vinaigrette: This simple homemade dressing combines olive oil, red wine vinegar, fresh lemon juice, Dijon mustard, garlic, oregano, and a touch of sugar to balance the acidity. It comes together in minutes and adds fresh, authentic Greek flavor. While you can substitute your favorite bottled Greek salad dressing, homemade is well worth the extra few minutes.

How to Make Greek Orzo Pasta Salad

1. Cook the orzo. Cook the orzo according to the package directions. Drain, rinse under cold water until completely cool, then drain well. Transfer it to a large mixing bowl.
2. Add the salad ingredients. Add the remaining salad ingredients to the bowl with the cooled orzo.
3. Toss to combine. Gently toss until everything is evenly distributed.
4. Add the dressing. Pour the dressing over the salad and toss until evenly coated. Top with the remaining feta and serve immediately or cover and store in the fridge until ready to serve.

Storage Tips

Transfer leftovers to an airtight container and refrigerate for up to 4 days. If the salad seems a little dry after chilling, toss it with a splash of reserved vinaigrette or a drizzle of olive oil before serving.

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Greek Orzo Pasta Salad

This Greek Orzo Pasta Salad is a bright, colorful addition to your summer menu. Made with orzo, fresh vegetables, chickpeas, feta, and tossed with a homemade Greek vinaigrette, it's an easy make-ahead side dish that's perfect for potlucks and barbecues.

Course Salad, Side Dish

Cuisine Greek

Prep Time 25 minutes minutes

Cook Time 10 minutes minutes

Total Time 35 minutes minutes

Servings 10

Calories 263kcal

Author Valerie Brunmeier

Ingredients

• 2 cups orzo pasta
• 15 ounce can chickpeas rinsed and drained
• 1 small red bell pepper diced
• 1 small yellow bell pepper diced
• ⅓ cup diced red onion
• 1 English cucumber chopped (about 3 cups)
• 10 ounces cherry tomatoes halved
• ½ cup chopped pitted Kalamata olives or to taste
• ½ cup crumbled feta cheese divided
• ¼ cup chopped fresh parsley
• 1 to 2 tablespoons chopped fresh dill optional

Greek Vinaigrette

• ⅓ cup extra virgin olive oil
• ¼ cup red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon minced garlic
• 1 teaspoon dried oregano
• 1 teaspoon granulated sugar
• Salt and freshly ground black pepper to taste

Instructions

• Add the vinaigrette ingredients to a jar with a tight fitting lid and shake until well combined. Alternately, whisk the ingredients together in a small bowl. Set aside.
• Cook the orzo in salted water according to the package directions. Transfer it to a fine mesh colander and rinse with cold water until cool. Drain very well. For the best texture, blot the orzo dry with paper towels before transferring it to a large serving bowl.
• Add the chickpeas, bell peppers, onion, cucumber, tomatoes, olives, about half of the feta, the parsley, and dill. Toss to combine. Shake the vinaigrette well and pour it over the salad. Toss until evenly coated. Top with the remaining feta and refrigerate until ready to serve.

Notes

Make Ahead Tip: If preparing this salad several hours in advance, reserve 2 to 3 tablespoons of the vinaigrette and toss it with the salad just before serving to freshen it up.

Storage: Transfer leftovers to an airtight container and refrigerate for up to 4 days. If the salad seems a little dry after chilling, toss it with a splash of reserved vinaigrette or a drizzle of olive oil before serving.

Nutrition

Calories: 263kcal | Carbohydrates: 33g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 7mg | Sodium: 322mg | Potassium: 298mg | Fiber: 4g | Sugar: 3g | Vitamin A: 615IU | Vitamin C: 34mg | Calcium: 79mg | Iron: 2mg