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Now you can have the most satisfying campfire treat right in the comfort of your own home! Oven S’mores take only 2 minutes to make and are just as delicious as campfire s’mores. Oven S’mores have all the ooey-gooey meltiness of campfire S’mores without any fuss. In This Article Why This Recipe Stands OutKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsCommonly Asked QuestionsOven S'mores RecipeMore To Bake And Eat View more Why This Recipe Stands Out S’mores rank high on our list of the most nostalgic chocolate desserts. Here’s why we love making these easy, mess-free Oven S’mores: No Campfire: We love a good campfire, but sometimes it just isn’t feasible because of weather, bugs, or location. This recipe lets you have s’mores fresh out of the oven! Super Quick: 2 minutes under the broiler is all that’s needed for perfectly toasty s’mores. Feeds a Crowd Oven S’mores can be made in bulk. Just like our favorite casserole dishes, they’re great for potlucks. Versatile: As with many of our cookie recipes, these s’mores are so versatile. The mix-ins and toppings are endless! Key Recipe Ingredients Chocolate – We use tried-and-true Hershey’s milk chocolate bars broken into quarters for this recipe. Marshmallows – We recommend cutting regular sized marshmallows in half so they easily stay on the Graham crackers and chocolate. Graham Crackers – Grab a nice big box of Graham crackers and break them into squares for that always-satisfying, crunchy cookie base. Substitutions And Variations There are so many variations to Oven S’mores. Here are some of our top picks: The Cookie: For a salty, buttery, melt-in-your-mouth base to these s’mores, try swapping in Ritz or Club crackers for the Graham crackers. You could also try chocolate or cinnamon Graham crackers. The Chocolate: Reese’s peanut butter cups taste amazing on s’mores! We also highly recommend Ghirardelli caramel squares. Feel free to switch to dark or white chocolate for these as well. Toppings: For fancy s’mores, drizzle on some of this 4-Ingredient Salted Caramel Sauce or this decadent Hot Fudge Sauce. We also think toasted coconut, chopped nuts, and shaved chocolate would make these disappear even faster. Step-By-Step Recipe Instructions Break Graham crackers into squares, cut marshmallows in half, and break chocolate bars into quarters. Lay Graham cracker squares in a single layer on rimmed baking sheet. Place one quarter of each chocolate bar on each Graham Cracker. Place one half marshmallow (sticky side down) on each piece of chocolate. Broil on high for 2 minutes until marshmallows are golden. Enjoy! For full list of ingredients and instructions, see recipe card below. Commonly Asked Questions Why are they called “s’mores”? The first recipe for a s’more was featured in a Girl Scout guide book where the treat was named “Some More”. Over time it shortened into just s’mores. Can I keep s’mores in the fridge? Yes! Although these are best enjoyed warm and melty fresh out of the oven, s’mores can be chilled in an airtight container in the fridge for up to 4 days if you have extra. Enjoy them cold or heat them back up under the broiler set to low temperature just until melty (Note: they can quickly burn when reheating. So, keep a close eye on them.) Can I microwave s’mores? Yes! Although, the marshmallows won’t get that coveted golden exterior in the microwave, and it’s best to do only one at a time. Assemble your s’more just like we do in the recipe and microwave on a microwave-safe plate for 15 seconds or until the marshmallow just starts to get soft. Be sure to avoid over-cooking these in the microwave, as the marshmallows will expand a lot! What’s another good potluck dish to pass around? Our favorite 4-Ingredient Crock Pot Meatballs and these Brown Sugar Baked Beans with Bacon are always a hit at potlucks. What’s another good marshmallow recipe? Got extra marshmallows left over? One of our go-to recipes are simple rice Krispies treats or these Chocolate Peanut Butter Rice Krispies Bars. Print Oven S’mores These easy, quick Oven S'mores are the best way to serve up ooey-gooey s'mores to a bunch of people any time of year, without the mess. Course DessertCuisine AmericanDiet VegetarianMethod broil, Oven Prep Time 5 minutes minutesCook Time 3 minutes minutesTotal Time 8 minutes minutes Servings 20 Calories 183kcal Author Amy Dong Ingredients20 squares graham crackers from 10 whole graham crackers7 full milk chocolate bars 1.55 oz each, each bar divided into quarters10 regular size marshmallows cut in half horizontally InstructionsLay graham cracker squares down on a large baking sheet with rims. Top each square with a quarter of a chocolate bar (3 connected squares – trust us, it will be more than enough, as it gets melty.) Place marshmallow halves sticky side down on top of each s'more.Set pan on oven rack (upper-middle position.) Broil on high for 2 minutes, watching very carefully to ensure it doesn’t burn. If needed, rotate the pan and broil on low 1 more minute to get a nice color on top. Serve warm. Notes Be sure to use a baking tray with sides. The chocolate and marshmallow may melt over the Graham crackers, and nobody wants to try to clean that off the bottom of the oven. Watch s’mores closely as they broil. They can very quickly go from underdone to just right to burnt. Feel free to separate your chocolate into quarters and cut your marshmallows in half ahead of time. Just place in a Ziploc bag in the fridge until ready to assemble. Top Oven S’mores with 4-Ingredient Caramel Sauce and/or Hot Fudge Sauce for fancy s’mores. If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 183kcal | Carbohydrates: 22g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 4g | Sodium: 13mg | Potassium: 103mg | Fiber: 2g | Sugar: 19g | Calcium: 9mg | Iron: 1mg More To Bake And Eat S’mores Cookie Bars – A Graham cracker crust is covered in chocolate chip cookie dough and topped with ooey-gooey marshmallows for a supremely delicious treat. Easy S’mores Dessert Bars – S’mores dessert bars are a must have for any summer gathering, and they couldn’t be easier! S’mores Peanut Butter Crispy Bars – These no-bake s’mores bars are a fail-proof treat perfect to make with the kids on a lazy summer afternoon. Chocolate Peanut Butter Rice Krispies Treats – No-bake rice Krispies bars are another 6-ingredient treat that’s a surefire hit! The post Oven S’mores appeared first on Chew Out Loud.

Welcome to this tender and succulent Marinated Grilled Shrimp. It’s a 15-Minute meal that’s quick to make and even quicker to disappear. Marinated Grilled Shrimp takes less than 15 minutes to make and is packed with savory, umami flavor. In This Article Why This Recipe Stands OutKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadWhat To Serve With Marinated Grilled ShrimpCommonly Asked QuestionsMarinated Grilled Shrimp RecipeMore To Cook And Eat View more Why This Recipe Stands Out It’s time to fire up the grill and make all of our favorite summer dishes, like this Marinated Grilled Shrimp. Here’s why you’ll love this recipe: Super Quick: Shrimp is the perfect choice for super speedy dinners. It takes just 45-60 seconds (not minutes…seconds!) on each side to grill. Flavorful Marinade: The shrimp are covered in a marinade that’s closer to a sauce, packed with flavorful ingredients like fresh lime juice, pure honey and soy sauce. Healthy: Not only is Marinated Grilled Shrimp easy, it’s also packed with lean protein, iodine, and zinc – the perfect healthy meal! Fire up the Grill: Grilling shrimp provides us with the perfect opportunity to make all our favorite grilled sides like Grilled Zucchini. Key Recipe Ingredients Shrimp – We prefer jumbo shrimp as they’re easier to grill, but you could also use large shrimp. Just make sure they’re skewered so they don’t fall through when grilling. Butter – An essential for seafood, butter brings amazing flavor and aroma to this dish. Pure Honey – Honey not only provides sweetness, it also gives the shrimp a nice glaze, helping it char to perfection. Sriracha – Sriracha gives grilled shrimp a kick of sweet spice. Soy Sauce – Umami flavor balances the sweetness of the honey and richness of the butter. Lime Juice – We use fresh lime juice for bright, citrusy flavor. It also tenderizes the shrimp, the longer it sits on it. Substitutions And Variations Check out these variations for Marinated Grilled Shrimp that allow us to make this dish on repeat: Make it Spicy: For spicier grilled shrimp, add a pinch of Cayenne Pepper, crushed red pepper flakes, or even more Sriracha to the sauce. Double up the Citrus: If you want even more citrus flavor, feel free to zest your lime as well. You could also use lemon if you prefer. Change the Sauce: Try swapping the marinade for a simple garlic butter sauce like we use in this 10-Minute Garlic Shrimp. We also love the pairing of Thai Sweet Chili Sauce with shrimp that we used in our Grilled Shrimp Kabobs recipe. Broil the Shrimp: Can’t fire up the grill at the moment? No problem! Just cook shrimp under the broiler for 2-3 minutes on each side until pink and opaque. Step-By-Step Recipe Instructions In a saucepan, whisk together all sauce ingredients (except lime juice) until butter is melted. Remove sauce from heat, whisk in lime juice, and cover to keep warm. Grease your grill and heat over medium-high heat. Toss towel-dried shrimp with salt and pepper. Grill shrimp for 45-60 seconds on each side. Toss shrimp with sauce and garnish as desired. Enjoy! For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Here are our favorite prep-ahead strategies for Grilled Shrimp: Thaw the Shrimp: If you’re starting with frozen shrimp, take them out the night before and let them thaw in the fridge. You can also quickly thaw shrimp by placing them in a colander and running cool water over them. Soak the Skewers: If using skewers, soak them in a bowl of water for a couple hours before grilling. This will ensure the wood doesn’t burn. Make the Sauce: The sauce will stay fresh in an airtight container in the fridge for 3-4 days. Just let it cool completely before storing, and warm up on the stove or in the microwave before tossing with the shrimp. Make the Shrimp: While shrimp is best enjoyed fresh off the grill, you can make it up to 3 days in advance and store in an airtight container in the fridge. What To Serve With Marinated Grilled Shrimp Starches Marinated Shrimp is amazing served next to this fluffy Coconut Rice or this vibrant Cilantro Lime Rice. Craving a pasta side? Serve shrimp with Pasta Primavera or Creamy Avocado Pasta. Cooked Veggies As long as you have the grill ready, make this super easy Grilled Zucchini to serve alongside this dish. We also love this Perfect Air Fryer Broccoli and these Honey Sriracha Roasted Brussels Sprouts served with any seafood dinner. Salads For a fresh, summery side, try this Kale Brussel Sprouts Salad with Honey Mustard Dressing. We can’t get enough of this Caprese Pasta Salad with Basil Pesto served next to grilled dishes in the summer. Commonly Asked Questions How long does marinated grilled shrimp keep? Store Marinated Grilled Shrimp in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. Simply reheat in the microwave or on the stovetop until warm. How do I know when my shrimp are cooked? You’ll know your shrimp are done when they turn pink and opaque. If you’re wanting to play it safe, you can check their internal temp. When they reach 145F, they’re done! Make sure to keep a close eye on the shrimp as they’re grilling. They take only up to 1 minute on each side and can quickly overcook. How do I know if I overcooked my shrimp? When shrimp are overcooked, they turn from opaque pink to more of a solid pinkish-white color. The texture will be tough or chewy rather than tender and succulent. Can I marinade my shrimp in the sauce instead of pouring it on at the end? Yes! Keep in mind, you’ll only want to marinate shrimp for 30 minutes to 3 hours. After that, they tend to get over-tenderized. Make sure to keep shrimp in the fridge while marinating. Is marinated grilled shrimp gluten-free? Just make sure your Sriracha brand is gluten-free, and replace the soy sauce with Tamari; and you’ll have a 100% gluten-free meal. Print Marinated Grilled Shrimp This Marinated Grilled Shrimp is light, tender, full of flavor, and comes together in just 15 minutes. It's quick to make and quicker to disappear. Use either an outdoor grill or an indoor grill pan. Course Main, seafoodCuisine AsianDiet Low Calorie, Low FatMethod Grill Prep Time 10 minutes minutesCook Time 2 minutes minutesTotal Time 12 minutes minutes Servings 4 servings Calories 190kcal Author Amy Dong IngredientsFor the Sauce:2 ½ TB butter¼ cup pure honey2 tsp Sriracha use less if you want it mild½ TB regular soy sauce or gluten-free Tamari1 tsp lime juice freshly squeezedlime wedges for garnishFor the Shrimp:12 oz jumbo raw shrimp peeled, deveined, and towel-dried¼ tsp kosher salt¼ tsp white pepperoil for greasing the grill InstructionsFor the SauceIn a small saucepan, whisk together all ingredients (except lime juice) on medium heat until butter is melted and ingredients are smoothly incorporated, 2-3 min. Remove from heat and whisk in the lime juice. Set aside and cover to keep warm.For the ShrimpGrease either an outdoor grill or indoor grill pan. Heat grill over medium-high heat until oil is hot. While grill is heating, make sure shrimp is towel dried, and toss with kosher salt and white pepper. Grill shrimp in a single layer for 45-60 seconds per side (It cooks super fast.) just until opaque; don't over-cook. Toss shrimp with sauce and serve with lime wedges, if desired. Notes Make sure to thoroughly rinse and de-vein shrimp before cooking. If using smaller shrimp, use soaked wooden skewers to prevent them from falling through the grates while grilling. Watch shrimp closely, they very quickly go from undercooked to just right to overcooked. Remove from the heat when pink and opaque. Shrimp can also be broiled for 2-3 minutes on each side or cooked similarly on a grill pan on the stove-top. Serve with Instant Pot Jasmine Rice and Kale Brussels Sprouts Salad for a fast and delicious weeknight meal! If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 190kcal | Carbohydrates: 19g | Protein: 12g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 126mg | Sodium: 862mg | Potassium: 118mg | Fiber: 0.1g | Sugar: 17g | Vitamin A: 376IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 0.4mg More To Cook And Eat Kung Pao Shrimp – This 30-minute Kung Pao Shrimp is intensely flavorful, well-balanced, and full of veggies. Shrimp Scampi Pasta – Shrimp Scampi Pasta topped with fresh basil is the perfect spring dinner and so so delicious! Honey Lime Shrimp with Sriracha – Another speedy shrimp dish that doesn’t sacrifice any flavor, honey lime shrimp is amazing served over rice. Shrimp Ceviche – Shrimp Ceviche is s perfectly light and refreshing appetizer for cookouts, picnics, and more! The post Marinated Grilled Shrimp appeared first on Chew Out Loud.

This Chicken Caprese Salad is extra scrumptious with the best honey balsamic dressing you’ve ever tasted. It’s healthy, satisfying, and done in under 30 minutes! Chicken Caprese Salad is a hearty, filling spin on your classic caprese salad. In This Article Why This Recipe Stands OutKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadWhat To Serve With Chicken Caprese SaladCommonly Asked QuestionsChicken Caprese Salad RecipeMore To Cook And Eat View more Why This Recipe Stands Out Looking for the perfect fresh, vibrant salad to make this summer? Look no further! This Chicken Caprese Salad is sure to be a new favorite. Here’s why: Seasonal, Fresh Veggies: Like our Watermelon Salad, this caprese salad features juicy cherry tomatoes and fresh basil. Delicious Dressing: The balsamic dressing is unbelievably delicious. You’ll want to make extra! Complete Meal: Chicken and corn help graduate this salad from colorful side to full meal. Lunch Tomorrow: Dinner tonight, and leftovers keep beautifully for easy, satisfying lunches the next day. Quick and Easy: From start to finish, this salad takes less than 30 minutes to make – it couldn’t be easier! Key Recipe Ingredients Chicken Breast – We prefer chicken tenderloins as they cook faster. However, you can also cut boneless, skinless chicken breasts into strips. Kale Greens – Kale acts as the base for this salad, adding amazing crunch and outstanding health benefits. Cherry Tomatoes – Cherry or grape tomatoes add the perfect little bursts of sweetness to this salad. Mozzarella Balls – We like mini mozzarella balls for this recipe because they’re so easy to use, but regular mozzarella balls do just fine too! Corn Kernels – Sweet corn kernels bring even more sweetness and texture to Chicken Caprese Salad. Avocados – Sprinkle diced avocados with lime juice to prevent them from oxidizing as quickly. Fresh Basil – One of the main stars of classic caprese salad, fresh basil is a must for this recipe. Balsamic Dressing – No store-bought balsamic dressing comes close to this homemade version made with fresh garlic, Dijon mustard, and onions. Substitutions And Variations Check out some of these simple variations for Chicken Caprese Salad: Add Some Fruit: In our humble opinion, adding fruit to almost any salad instantly elevates it. Try sprinkling in fresh strawberries like this Strawberry Caprese Salad or adding fresh, juicy peach slices like in this Peach Caprese Salad. Change the Cheese: While mozzarella is essential for classic caprese salad, we aren’t opposed to switching it up from time to time. Try adding in some fresh, salty feta cheese, creamy brie cheese, or blue cheese. Swap the Greens: Not a kale fan? No problem! Swap the kale for arugula, spinach, or romaine lettuce. Make it a Pasta Salad: Trade out the greens for pasta for an unbelievably delicious pasta salad just like our Caprese Pasta Salad with Basil Pesto. Step-By-Step Recipe Instructions In a small bowl, whisk together all dressing ingredients. Refrigerate. Remove excess moisture from chicken breasts with paper towels and sprinkle with salt and pepper. Grease grill and let heat. Place chicken tenderloins on heated grill and cook until center is no longer pink. Combine all salad ingredients in a bowl. Add chicken, pour on dressing, and toss salad. Enjoy! For full list of ingredients and instructions, see recipe card below. How To Prep Ahead This grilled Chicken Caprese Salad is the perfect meal prep lunch or dinner. Take a look at these simple make-ahead strategies: Make the Dressing: The balsamic dressing can be made up to a week in advance and stored in an airtight container in the fridge. Just let it come to room temperature before serving as the oil tends to harden and separate when chilled. Cook the Chicken: Grilled chicken will stay fresh in the fridge for 3-4 days. So, feel free to make this in advance as well! Chop the Veggies: As always, you can chop the veggies several days in advance and store them in the fridge. However, we recommend saving the avocado for the day of, as it will oxidize pretty quickly. What To Serve With Chicken Caprese Salad Breads We love serving a slice of this Rosemary Garlic Bread next to salads as a supremely satisfying side. These Olive Garden Breadsticks and soft, tender Naan go amazingly with Chicken Caprese Salad as well! How about some of the Easiest Garlic Cheese Bread you’ll ever make? Soups Nothing hits the spot quite like the tried-and-true soup and salad combo. Try pairing chicken caprese with this Roasted Tomato Basil Soup. This Curry Butternut Squash Soup is bursting with flavor and pairs wonderfully with any salad. Desserts For a refreshing summer dessert, try this vibrant Strawberry Ice Cream or this Creamy Vegan Strawberry Ice Cream. Making Chicken Caprese Salad late summer? We always take advantage of blueberry season with desserts like this Healthy Blueberry Crumble. Commonly Asked Questions How long does chicken caprese salad keep? Chicken Caprese Salad will stay fresh in an airtight container in the fridge for 2-3 days. We recommend storing the dressing separately and saving the avocado till the day of, as it will oxidize pretty quick. How can I tell when my chicken is done grilling? You’ll want to cook your chicken until each side has nice dark grill marks and the center turns from pink to white. To be on the safe side, you can always check the internal temperature. Once it reaches 165F, it’s done! What’s another dressing that would go well with this salad? You can always simply use a Balsamic Reduction with this salad to go more of the traditional Caprese route. Otherwise, we highly recommend this Poppy seed Dressing from our Strawberry Chicken Salad recipe. Can I use larger tomatoes in this recipe? Absolutely! We use cherry or plum tomatoes, because of how easy they are to prep; but feel free to use larger varieties like beefsteaks. Just slice or cut them into cubes. What is the best way to prep kale? If your kale isn’t already pre-washed, throw it into a colander and give it a good rinse. Then pat the kale leaves dry with a paper towel to remove as much excess moisture as you can. Pull of any thick stems left on the kale leaves. After that, we like to massage a little bit of olive oil into the kale. This really softens the leaves and helps bring out the flavors. Print Chicken Caprese Salad This Chicken Caprese Salad is extra scrumptious with the best honey balsamic dressing you've ever tasted. It's healthy, satisfying, and done in under 30 minutes! Course Main Dish, Salad, Side DishCuisine ItalianDiet Gluten FreeMethod Assemble, Grill Prep Time 20 minutes minutesCook Time 7 minutes minutesTotal Time 27 minutes minutes Servings 4 Calories 629kcal Author Amy Dong IngredientsFor the Dressing:⅓ cup extra virgin olive oil¼ cup onion minced2 cloves fresh garlic minced¼ cup balsamic vinegar1 TB Dijon mustard1 TB pure honey¼ tsp kosher salt¼ tsp freshly ground black pepperFor the Salad:2 lbs chicken breast tenderloins recommendedkosher salt and freshly ground black pepper8 cups kale leaves or mixed greens1 cup cherry tomatoes or grape tomatoes, halved1 cup mini mozzarella balls halved1 cup sweet corn kernels2 avocados diced and sprinkled with lime juice1 bunch fresh basil leaves shreddedOther: Oil for grilling InstructionsFor the DressingIn a small bowl, whisk together the dressing ingredients until well combined. Cover and chill until ready to use.For the ChickenUsing paper towels, dry chicken breasts to remove excess moisture. Sprinkle both sides of each chicken breast with a light layer of kosher salt and freshly ground black pepper, pressing to adhere the spices. Grease outdoor grill or indoor grill pan; heat grill until oil is hot. Grill chicken just until both sides are evenly grill-marked and center is no longer pink; don't overcook. Transfer chicken to cutting board and let sit 5-10 minutes before slicing.For the SaladCombine the kale, tomatoes, mozzarella, corn, avocado, and basil leaves in a large salad bowl. Slice grilled chicken and add to the salad. Pour desired amount of dressing over the salad; toss gently, adding more dressing as needed. Add more kosher salt and freshly ground black pepper if desired. Serve. Video Notes If using kale as the salad base, this salad keeps well for several hours; it’s fantastic as a make-ahead salad. Make it meatless by omitting the chicken; it’s still delicious. The chicken can be cooked on the grill or on a grill pan. Cooking instructions are the same either way. Serve a big bowl of this Roasted Tomato Basil Soup and a slice of this Rosemary Garlic Bread next to Chicken Caprese Salad for a super satisfying lunch or dinner. Make sure not to skip the lime juice step for the avocados. The lime juice helps to prevent the avocados from browning as quickly once they’ve been sliced. If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week!   NutritionCalories: 629kcal | Carbohydrates: 27g | Protein: 58g | Fat: 45g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 25g | Trans Fat: 0.03g | Cholesterol: 154mg | Sodium: 590mg | Potassium: 1.663mg | Fiber: 10g | Sugar: 11g | Vitamin A: 4.72IU | Vitamin C: 63mg | Calcium: 241mg | Iron: 3mg More To Cook And Eat Rotisserie Chicken Salad – Rotisserie chicken salad is healthier than most without compromising any flavor. Strawberry Salad with Asparagus – This salad will instantly brighten your day. Hearty and healthy, it’s the perfect summer salad. Tortellini Pasta Salad – Tortellini caprese salad is packed with amazingly flavorful ingredients – a vibrant pesto sauce, fresh tomatoes, and creamy mozarella. Best Broccoli Apple Salad – This crunchy, sweet, and savory salad pairs perfectly with almost any dish. The post Chicken Caprese Salad appeared first on Chew Out Loud.

With its bright colors and fresh flavors, this Caprese Pasta Salad will be a hit at any party. It’s super easy to throw together and can be made in advance. Caprese Pasta Salad is the perfect healthy side to pass around at potlucks and family gatherings. In This Article Why This Recipe Stands OutKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadWhat To Serve With Caprese Pasta SaladCommonly Asked QuestionsCaprese Pasta Salad RecipeMore To Cook And Eat View more Why This Recipe Stands Out Nothing screams summer more than a fresh, flavorful pasta salad, and this Caprese Pasta Salad is the best: Less Than 30 Minutes: This salad comes together in less than 30 minutes – great for both busy weeknight dinners and summer potlucks. No Mayo or Cream: While most pasta salads use a mayo base, this one relies on fresh herbs for flavor. It’s full of only the good stuff! Pesto Sauce: We make a delicious basil pesto that shines! If you love basil, you’ll love our Classic Caprese Salad, Keeps Well: This healthy pasta salad keeps extremely well. The parsley in the pesto sauce keeps the salad bright and vibrant for longer than average. Key Recipe Ingredients Fresh Herbs – We use both fresh basil and flat leaf parsley for a vibrant, bursting-with-flavor pesto sauce. Olive Oil – Extra virgin olive oil acts as the base for our pesto and adds tons of healthy fats to this dish. White Balsamic – White balsamic vinegar is slightly sweeter and lighter than regular balsamic. Aromatics – Shallots and garlic bring sweet and spicy notes to this salad. Pasta – We like using fusilli or rotini pasta for Caprese Pasta Salad. Mini Mozzarella Balls – We prefer mini mozzarella balls over regular sized, as they’re easier to prep; but feel free to use whatever mozzarella you prefer. Cherry Tomatoes – Cherry tomatoes add the perfect little bursts of sweetness to this dish. Substitutions And Variations One of our favorite things about salads is that the options for variations are endless. Here are some of our favorite for Caprese Pasta Salad: Add Protein: To make this a complete meal, simply add a protein of your choice. Try incorporating this Grilled Lemon Chicken or this 10-Minute Garlic Shrimp. We also think chopped pepperoni would go amazingly here. Add Balsamic Glaze: Craving even more balsamic flavor? Drizzle on some of this sweet and tangy Balsamic Glaze. Add More Veggies: Feel free to sprinkle in as many veggies to this pasta salad as you like. We especially love sliced avocado, chopped spinach, or diced cucumber. Step-By-Step Recipe Instructions In a food processor, pulse all pesto ingredients until combined. Set aside. Cook pasta until al dente. Drain without rinsing and place in a bowl. Coat pasta with a sprinkle of olive oil. Chop remaining ingredients and toss into pasta along with pesto sauce. Enjoy! For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Caprese Pasta Salad is the perfect make-ahead dish. Check out our favorite prep ahead strategies for this recipe: Make the Pesto: The basil pesto can be made up to 24 hours in advance. The colors may darken a bit, but the flavor will still be tremendous! Just store in an airtight container in the fridge until ready to use. Cook the Pasta: Cooked pasta will stay fresh in the fridge for up to 3 days. Chop the Veggies: The tomatoes and mozzarella balls can be halved and stored in an airtight container in the fridge for several days. Make the Whole Salad: Leftovers of Caprese Pasta Salad will keep fresh in the fridge for 2-3 days – perfect for a meal prep lunch or side! What To Serve With Caprese Pasta Salad Protein Serve this Grilled Chicken with Garlic Lime Marinade with this dish to boost the protein content and make it even more satisfying. We can’t get enough of these Honey Mustard Grilled Pork Chops. They pair perfectly with this dish. Bread Serve Caprese Pasta Salad with this soft and fluffy Parmesan Garlic Pull-Apart Bread. These Cucumber Sandwiches with Cream Cheese and Lemon are a bite-sized side perfect for summer. Veggies Want some extra greens to serve alongside this pasta salad? Try this recipe for Perfect Air Fryer Broccoli. Take advantage of grilling and gardening season with this Grilled Zucchini. It pairs wonderfully with Caprese salad. Commonly Asked Questions Is Caprese Salad Healthy? Yes, caprese salad is on the healthier side, as there is no creamy or fatty dressing involved. Our recipe uses only extra virgin olive oil and balsamic vinegar. What do you serve caprese salad with? We love this caprese pasta salad with grilled meats. See above section for ideas of easy, tasty grilled chicken, pork chops, or shrimp. Can I make caprese salad in advance? Yes! We recommend keeping the basil pesto in a separate container from the cooked pasta, until ready to toss and serve. Do leftovers keep well? One of the best things about this caprese pasta salad is that it keeps extremely well. Leftovers can be kept in an airtight container in the fridge for 2-3 days. Why add parsley to the basil pesto? Because basil tends to lose its brilliant color in the sauce after 24 hours, parsley helps to retain the color, as well as provide extra flavor. Print Caprese Pasta Salad This Caprese Pasta Salad is simple, full of good nutritious ingredients, and tastes even better than it looks! The flavors meld together into a refreshing and pure pasta salad. It keeps very well chilled in the fridge. Course Salad, SideCuisine Italian AmericanDiet VegetarianMethod Stovetop Prep Time 20 minutes minutesCook Time 8 minutes minutesTotal Time 28 minutes minutes Servings 8 Calories 474kcal Author Amy Dong IngredientsFor the Basil Pesto: 2 cups fresh basil leaves packed2 cups flat parsley leaves⅔ cup extra virgin olive oil plus extra for sprinkling½ cup white balsamic vinegar1 whole shallot chopped2 cloves garlic chopped1 tsp kosher salt plus more to taste1 tsp freshly ground black pepper plus more to tasteFor the Pasta Salad:1 lb dry fusilli pasta or rotini8 oz mini mozzarella balls or "pearl" mozzarella balls, halved1 pint cherry tomatoes or grape, seeded and halvedOptional: 1/2 cup chopped green olives with pimientos InstructionsIn the bowl of a food processor, combine the basil, parsley, olive oil, vinegar, shallot, garlic, salt, pepper. Pulse until finely chopped. Add more kosher salt and fresh black pepper to taste. Set aside or wrap tightly and chill until ready to use.In a large heavy pot, bring well-salted water to a boil. Cook pasta just until al dente, according to instructions, taking care not to cook past that. Drain fully but do not rinse. Transfer to a large serving bowl and sprinkle with a bit of olive oil, tossing so pasta is thinly coated. Let pasta cool to room temperature.When ready to serve, toss in the mozzarella halves, tomato halves, and optional olives, if using them. Add basil pesto and continue to lightly toss until well combined. Leftovers may be covered and chilled up to 3 days. Notes If making this dish in advance, we suggest keeping pasta and sauce in separate containers until ready to toss and serve. Note that the basil pesto may dull somewhat in color after 24 hours, but flavor remains the same. For gluten-free version, use your favorite gluten-free rotini style pasta. Serve with an extra sprinkle of Balsamic Glaze and Juicy Grilled Chicken Breast. If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 474kcal | Carbohydrates: 49g | Protein: 14g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 10mg | Sodium: 334mg | Potassium: 381mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1.871IU | Vitamin C: 35mg | Calcium: 158mg | Iron: 3mg More To Cook And Eat Grilled Chicken Caprese Salad – This Chicken Caprese Salad is covered with a heavenly honey balsamic dressing that we can’t get enough of. Peach Caprese Salad – Peach Caprese Salad is a refreshing recipe all summer long – sweet, fresh, and flavorful! Tortellini Pasta Salad – Tortellini Pasta Salad with pesto sauce, tomatoes, and mozzarella showcases the brilliant flavors of fresh homemade pesto. Strawberry Caprese Salad – This fresh summer salad is simple yet stunning – juicy strawberries come together with the best balsamic glaze imaginable. The post Caprese Pasta Salad appeared first on Chew Out Loud.

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