Danilicious

Healthy and Delicious Dishes Created by Dani

Main navigation

Dinner

Salami and Cream Sandwich

by Leave a Comment

This salami and cream sandwich features delicious, high quality, and flavorful Olli Salumeria pre-sliced hard salami and sopressata chubs, creamy whipped cream cheese, spicy giardiniera, tangy mustard, and fresh lettuce all on a soft pretzel roll. This sandwich is a beautiful combination of flavors and textures; it’s addictive! 


This post is sponsored by Olli Salumeria but all opinions are my own.

An addictive sandwich

As we welcome the warm, sunny days of summer, it’s the perfect time to enjoy some outdoor activities with friends and family. Whether it’s a day at the park, a visit to the beach, or a stroll in nature, one thing that always makes these moments even more enjoyable is a delicious sandwich.

But forget about boring, soggy, or basic subs. Elevate your sandwich game with this flavorful and addictive salami and cream cheese creation. This sandwich is so simple yet so delicious, thanks to the combination of savory, spicy, creamy, and tangy flavors.


The secret to this sandwich’s irresistible taste is Olli Salumeria pre-sliced hard salami and their Preservative Free Sopressata chubs. These meats pack big flavor, with just the right amount of spice and sweetness and a balanced, fresh taste that will make your taste buds dance.  These complex salamis make this sandwich shine!

Ingredients in this sandwich

Olli Salumeria pre-sliced hard salami, a dry, smokey salami seasoned with garlic, salt, white pepper and red wine.

Sopressata Chubs, a robust salami flavored with whole black peppercorn and garlic. It has a memorable, classic salami taste that embodies all that we love about this cured meat. It’s also preservative free so something you can feel good about eating.

Cream cheese, adds a creamy element that pairs perfectly with the smoky salami and spiced Sopressata.

Giardiniera, adds a tangy, spicy, bright moment that wakes up the whole sandwich.

mustard, adds a little more tang and pop to the sandwich.

Romaine Lettuce, a little freshness to round out the other rich, bold flavors. 

Pretzel bun, soft, buttery, and flavorful with pops of salt, it’s the perfect vessel for this amazing sandwich. 

How to put together this Salami and Cream Cheese Sandwich

This sandwich is simple to make:

  • First, slather on cream cheese on one half of your pretzel bun.
  • Next, add the desired amount of  giardiniera. 
  • Time for the good part, add the Olli Salumeria pre-sliced salami and thinly sliced Sopressata chubs.
  • Finally, smear mustard on the other half of the bun and top with romaine lettuce.
  • Viola, you’ve got yourself a drool worthy and delicious sandwich. 

Why You’ll Love this Sandwich

  • Easy, this sandwich uses only a handful of ingredients and takes minutes to prepare. 
  • Delicious, this sandwich packs a flavor punch thanks to bold, spicy, and well-rounded flavors like Olli Salumeria pre-sliced salami and Sopressata chubs.
  • Make-Ahead friendly, you can make these the morning of an event, party, or picnic as they stay fresh if prepared correctly. Here are some tips to make ahead: first, add the saucy elements, like the giardiniera, cream cheese, and mustard in the middle of the sandwich away from the bun to prevent a soggy bun. Instead, use the salamis and lettuce as a shield for the bun. Next, wrap them up tightly and store in the fridge until ready to serve. 

Enjoy!

This salami and cream cheese sandwich featuring delicious, high quality, and flavorful Olli Salumeria pre-sliced hard salami and sopressata chubs, creamy whipped cream cheese, spicy giardiniera, tangy mustard, and fresh lettuce all on a soft pretzel roll, packs so much flavor!

If you make this  salami and cream cheese sandwich, please leave a comment below.  I absolutely love to hear from you guys and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest, because sharing is caring!

Print

Salami and Cream Cheese Sandwich

This salami and cream sandwich features delicious, high quality, and flavorful Olli Salumeria pre-sliced hard salami and sopressata chubs, creamy whipped cream cheese, spicy giardiniera, tangy mustard, and fresh lettuce all on a soft pretzel roll. 

Course Main Course
Servings 1 sandwich

Ingredients

  • 1 5 ounces oblong pretzel roll
  • 2-3 tablespoons light cream cheese
  • 1 tablespoon chopped chives or finely chopped drained giardiniera optional
  • 8-10 super-thin slices salami peppered salami is great here
  • 1 tablespoon mustard or to taste
  • 2 large romaine lettuce leaves
  • 3-4 thin slices of ripe tomato optional

Instructions

  1. Split the roll horizontally in half. Spread 2-3 tablespoons cream cheese generously on the bottom. Top with 1 tablespoon chives or giardiniera; press it into the cream cheese.
  2. Layer 8-10 salami slices over the cream cheese. Spread 1 tablespoon mustard on the underside of the top of the roll. Close the sandwich and wrap it in plastic wrap. Refrigerate for up to 1 day. Pack 2 lettuce leaves and 3-4 tomato slices separately in small containers. Add them to the sandwich just before eating.

Greek Meatball and Creamy Orzo Skillet

by Leave a Comment

This Greek Meatball and Creamy Orzo Skillet is an easy, delicious, and healthy weeknight dinner the whole family will love. It features seasoned chicken meatballs, creamy, lemony orzo, chunks of salty feta, a bright tomato cucumber salad, fresh herbs, and peppery arugula. Served with an irresistible lemon tahini dressing.

Jump to Recipe

A one pan dinner plan

I love a good easy clean-up, less mess meal that still packs a flavor punch. After a long day working, who wants to come home to make a fancy, complicated meal? Not me!

My new obsession is orzo skillet meals. First, in the skillet, you cook whatever protein you prefer, like a meatball or chicken breast. Next, you simmer the orzo with broth in the same pan. Add seasonings, extra flavorings, and serve with whatever toppings, and your’e done. Easy peasy. Plus, extra delicious!

We literally make this Greek Meatball and creamy orzo skillet weekly. It contains so much flavor, texture, and color. It’s addictive. Plus, this is a one pan plan so perfect for a quick but flavorful weeknight meal.

Ingredients

Here’s the main ingredients you will need to make this dish:

  • ground chicken, the base of the meatballs. It’s a versatile, inexpensive, and lighter protein that takes on flavor well, so creates a delicious and perfectly seasoned meatball.
  • greek yogurt and egg, both work together to keep the meatballs moist and help bind them together.
  • breadcrumbs and seasonings, I use panko breadcrumbs to create a light and tender meatball. I also pack these meatballs with flavor by using a combo of garlic powder, onion powder, salt and pepper, and Italian seasonings.
  • orzo, one of my favorite pastas! It looks like rice but it’s actually a small-cut pasta. It’s versatile, easy and quick to cook, and fun to eat – making for a delicious, addictive meal.
  • chicken broth, I prefer to use a low sodium chicken broth as the base liquid for the orzo to add extra flavor to the dish. The orzo absorbs the chicken broth (which = flavor) while slowly simmering on the cooktop create a tender, flavorful pasta dish.
  • greek yogurt and parmesan cheese, we up the creamy factor of the orzo with a combo of greek yogurt and grated parmesan cheese. The greek yogurt also adds healthy fat and protein, so it’s a chicken dinner win!
  • tahini, the star ingredient in our dressing. It’s tangy, bold, and creamy, so creates the perfect, luscious dressing.
  • balsamic vinegar, to add a touch of sweetness and acid to the dressing.
  • maple syrup, tahini tends to be a bit bitter, so a touch of maple syrup (honey or agave also work) helps tame that bitter bight and creates a balanced and delicious dressing.
  • olive oil, it’s use throughout this recipe, but especially helps bring richness and smoothness to our dressing. I also use it to cook the meatballs so they achieve a nice golden brown crust. Finally, it’s used in our cherry tomato salsa for a well-dressed and well-balanced salsa.
  • cherry tomatoes, cucumber, and red onion, the three main ingredients in our salsa. They add extra veggie goodness plus brightness to round out this otherwise rich dish.
  • parsley, dill, and arugula, for herbaceous, green goodness to add extra nutrients and vibrance to the dish.

How to make this one pan plan

Here’s a super quick guide on how to make this meal. Full directions below.

  • Make and cook the meatballs. Mix up the ground chicken and eggs, greek yogurt, panko, and seasonings and form into balls. Heat olive oil in a skillet and cook the meatballs until golden brown and fully cooked through. Remove from the pan.
  • Simmer the orzo. Heat more olive oil in the same pan used to cook the meatballs. Add in orzo and toast until slightly browned, about 1-2 minutes. Add in your chicken broth. Bring to a boil than back down to a simmer over medium heat. Allow to cook until the liquid is absorbed and the pasta is tender.
  • Season the orzo. Add greek yogurt, lemon zest and juice, parmesan cheese, and salt and pepper to the orzo and mix until well-combined. Taste and adjust seasonings as necessary.
  • Create the delicious sauce. Combine all the sauce ingredients and thin out with cold water. It comes together so easily and adds a ton of extra flavor!
  • Whip up the salsa. Combine the veggies, herbs, S&P, lemon juice, and olive oil and gently toss to combine. It’s so simple but you don’t want to skip it. It’s bright and vibrant so helps cut through the richness of the dish.
  • Build your bowls. Use arugula as your base. Add in the orzo and meatballs. Top with the salsa, feta, extra herbs, and fresh lemon slices.
  • Serve and enjoy! So delicious!

How is this dish lightened up?

  • whole wheat orzo, I like to use whole wheat orzo as it’s packed with more fiber and protein but still tastes delicious and leads to a tender pasta.
  • chicken meatballs, I use a lean ground chicken for the meatballs, which contains less fat but still creates a moist, flavorful meatball.
  • homemade dressing, the sauce for this dish is absolute magic! Better yet, it’s homemade so I only use wholesome real ingredients and unrefined sugar so it’s so much better for you than a store-bought kind. I always recommend making your own sauces and dressings to avoid highly processed and unwanted ingredients. Plus, they taste so much better made from scratch.
  • extra veggies, I pair this dish with a tomato, onion, and cucumber salad and arugula to pack in more nutritious veggies and greens!

More easy weeknight meals

Enjoy!

This Greek Meatball and Creamy Orzo Skillet is an easy, flavor-packed, and wholesome weeknight meal that will earn a spot in your weekly dinner rotation – it’s that good!

If you make this Greek Meatball and Creamy Orzo Skillet, please leave a comment below.  I absolutely love to hear from you guys and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest, cuz sharing is caring!

Print

Greek Meatball and Creamy Orzo Skillet

This Greek Meatballs and Creamy Orzo Skillet is an easy, delicious, and healthy weeknight dinner the whole family will love.
Course Main Course
Cuisine Mediterranean
Prep Time 30 minutes
Cook Time 45 minutes
Servings 6 servings
Author Dani

Ingredients

Tomato cucumber salsa

  • 1 cup cherry tomatoes halved
  • 1 small cucumber seeds removed and diced
  • 1 red onion diced
  • 1 1 l2 tablespoons olive oil
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon chopped parsley
  • Salt and pepper to taste

Chicken Meatballs

  • 1 pound ground chicken
  • 1 egg
  • 1 tablespoon greek yogurt
  • 1 tsp garlic powder
  • 1 tsp. salt
  • 1/2 tsp. onion powder
  • 1/2 tsp. Italian seasoning
  • 1/2 cup Italian panic crumbs

Orzo

  • 1 tablespoon olive oil
  • 1 1/3 cup
  • 3 cup broth
  • 1/3 cup greek yogurt
  • 1/2 cup graded parmesan
  • Juice of half a lemon
  • Salt and pepper to taste
  • Feta for topping
  • Tomato cucumber salad for topping
  • Arugula for bowl

Lemon Tahini Sauce

  • 1/3 cup tahini
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • Splash Worcestershire sauce
  • 3-4 tablespoons cold water
  • Salt and pepper to taste

Instructions

  1. For the salsa, combine all of the ingredients in a medium bowl and mix until well-combined. Place in fridge to chill while making the remaining components of the dish.

  2. In a large bowl, add the ground chicken and remaining ingredients. Gently mix with your hands or a spoon until all the ingredients are well-combined. Using a tablespoon or small cookie scoop, portion out the mixture and roll into balls.

  3. Heat a large skillet with 1 to 2 tablespoons olive oil over medium heat. Cook the meatballs until browned on all sides and cooked through, about 4-6 minutes a side. Remove from the pan.

  4. Add another tablespoon of olive oil to the pan. Add the orzo and toast for 2-3 minutes. Add in chicken broth. Bring the mixture to a boil then lower to a simmer over medium heat and cook until pasta is cooked through, 12-15 minutes.

  5. Once the orzo is cooked and the broth absorbed, mix in the greek yogurt, parmesan cheese, lemon juice, and salt and pepper to the orzo. Stir until well-combined. Add the meatballs back in and nestle into the orzo. Cover and allow to absorb sauce while you prepare the rest of the meal.

  6. For the tahini sauce, combine the tahini through Worcestershire sauce. Thin out with cold water as needed. Season with salt and pepper.

  7. To build the bowls, first add arugula to the bottom of the individual bowl. Top with desired amount of orzo and meatballs. Serve with tomato cucumber salsa and chunks of feta. Drizzle with desired amount of dressing. Enjoy!

Recipe Notes

For extra flavor, you can brown lemon halves and use as a finishing touch. 

Healthy Chicken Tortilla Soup

by Leave a Comment

This easy, delicious and healthy chicken tortilla soup is loaded with veggies, spices, and flavor. The perfect cozy dish for those cold winter nights.

Jump to Recipe

Soup = Ultimate Comfort

During the cold, dreary winter months in the midwest, my number one craving is a cozy bowl of soup. This comforting dish warms the soul and feels like a big hug on those extra brutal days. It’a also filling, packed with good for you ingredients, like veggies and chicken, and easy to make!

My new go-to soup is my healthy chicken tortilla soup. This easy soup comes together in under an hour. Plus, it’s bursting with bold flavors and all the toppings, which makes for an extra delicious and filling meal!

Ingredients in this soup

Here’s what you’ll need to make this soup:

  • red pepper, and onion, and jalapeño, the base of this soup for flavor and just a touch of spice. I recommend using a glove to cut the jalapeño and remove most of the seeds and ribs so the soup does not become too spicy (but if you love spice, keep a few more seeds!).
  • garlic cloves, adds more flavor and that kick only garlic can provide.
  • Chili powder and cumin, only two simple but bold spices needed to add the perfect amount of flavor and richness to this soup.
  • Salt,  helps bring out all the flavors of the soup so it’s extra delicious. You may need to adjust the amount of salt depending on what type of stock you use (i.e. I used a no sodium chicken stock so needed more salt to get the balance and flavor just right).
  • low or no sodium chicken stock, I prefer stock over broth because I find it has a richer flavor. I used chicken to compliment the flavors of the shredded chicken (but you can use vegetable if going in a vegetarian direction).
  • hot sauce and Worcestershire sauce, just a few dashes of both elevators the flavors in the soup.
  • shredded chicken, chicken is a necessary ingredients for any good chicken tortilla soup. Of course, if you want a vegetarian version, you can omit – there are plenty of veggies to keep this soup hearty and filling.
  • fire roasted tomatoes, add texture from the chunky tomatoes and a smokiness that gives the soup a more robust flavor.
  • black beans and corn, rinsed and drained, adds more texture and flavor and makes this soup perfectly filling.
  • Toppings, I use greek yogurt, shredded sharp cheddar cheese, cilantro, avocado, and tortilla chips. My fav part of chicken tortilla soup is all those toppings. It adds so much extra flavor, texture, and creaminess and makes this a complete and filling meal.

How to make chicken tortilla soup

  • Cook the veggies. In a large dutch oven or pot, heat a generous amount of olive oil (so it coats the bottom of the pot). And the diced onions, pepper, and jalapeño and cook until the veggies are tender, about 3-5 minutes. Add in the garlic and cook until fragrant.
  • Bloom the spices. Add in a touch more olive oil and the spices and 1 1/2 teaspoons salt and allow the spices to bloom and become fragrant, about 1-2 minutes. Blooming the spices, i.e. cooking them in fat, is key to coaxing the most flavor from them.
  • Add liquids and simmer. And in the chicken stock, chicken, fire roasted tomatoes, and hot sauce and Worcestershire sauce and stir to fully combine. Simmer for 25 minutes. 
  • Finish with corn and beans. Finally, add in the black beans and corn and allow to simmer for 5 more minutes. Taste and adjust seasonings as necessary (I added another 1/2 tsp. salt but also used a no salt chicken stock).
  • Enjoy with all those toppings. Serve the soup in bowls and garnish with desired toppings.  I like to add avocado, tortilla chips, greek yogurt, cilantro, and cheese – so good!

How is this soup healthier?

  • Loaded with nutritious ingredients; this soup is loaded with nutritious ingredients, like corn, black beans, peppers, jalapeño, and chicken. It’s comforting and also makes you feel full and satisfied.
  • Lighter toppings; this soup is topped with greek yogurt, avocado, Siete grain free tortilla chips, and cilantro; nutritious and feel good foods and herbs for healthy fats, protein, and vitamins. Plus, the toppings just make this soup extra yummy!
  • No or low sodium chicken stock; broths and stocks can be chalked full of unnatural sodium. I used a no sodium chicken stock and adjusted the seasonings myself using natural sea salt.

Other soup recipes

Enjoy!

This easy, delicious and healthy chicken tortilla soup is loaded with nutritious ingredients, spices, and flavor. The perfect cozy dish for those cold winter nights.

If you make these healthy chicken tortilla soup, please leave a comment below.  I absolutely love to hear from you, and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest, because sharing is caring!

Print

Healthy Chicken Tortilla Soup

This easy, delicious and healthy chicken tortilla soup is loaded with veggies, spices, and flavor. The perfect cozy dish for those cold winter nights.
Course Main Course, Soup
Prep Time 15 minutes
Cook Time 30 minutes
Servings 10 servings

Ingredients

  • 1 red pepper diced
  • 1 small onion diced
  • 1 jalapeño seeds removed and diced
  • 2-4 garlic cloves finely minced
  • 1 tbsp. chili powder
  • 1 1/2 tsps. cumin
  • 2 tbsps. chopped cilantro
  • 1-2 tsps. salt divided
  • 6 cups low or no sodium chicken stock or broth
  • A few dashes hot sauce optional
  • A few dashes Worcestershire sauce optional
  • 3 cup shredded chicken
  • 1 14.5 oz can fire roasted tomato
  • 1 15 oz can black beans rinsed and drained
  • 1 15 oz can corn rinsed and drained
  • Greek yogurt shredded sharp cheddar cheese, cilantro, avocado, and tortilla chips, for topping

Instructions

  1. In a large dutch oven or pot, heat a generous amount of olive oil (so it coats the bottom of the pot). And the diced onions, pepper, and jalapeño and cook until the veggies are tender, about 3-5 minutes. Add in the garlic and cook until fragrant.

  2. Add in a touch more olive oil and the spices and 1 1/2 teaspoons salt and allow the spices to bloom and become fragrant, about 1-2 minutes. And in the chicken stock, chicken, fire roasted tomatoes, and hot sauce and worcestershire sauce and stir to fully combine. Simmer for 25 minutes.

  3. Finally, add in the black bean and corn and allow to simmer for 5 more minutes. Taste and adjust seasonings as necessary (I added another 1/2 tsp. salt)
  4. Serve the soup in bowls and garnish with desired toppings.

Pulled Pork Bowls

by Leave a Comment

These Pulled Pork Bowls are the ultimate cozy, easy and delicious weeknight meal. It features the most tender, flavorful, and juicy slow cooker BBQ pulled pork, that steals the show of these bowls. It also has roasted sweet potatoes, pickled red onions, black beans, grilled corn, BBQ sauce, avocado, and cilantro. This meal is healthy, colorful, and great for meal prep. 

Jump to Recipe

A cozy fall meal

When the weather starts to cool and it’s officially Fall, I know it’s time to get out my crock pot. There’s something about a warm, easy crockpot meal that gives me those cozy Fall vibes. From chili, to tacos, to warm ciders, your crockpot should be your best friend this season.

One of my favs things to make in the crockpot is pulled pork. Many people are intimidated to cook pulled pork, leaving it for the professionals at their local BBQ joint. Trust me, I get it. I used to feel the same. It’s a huge cut of meat and feels like you need special smoking equipment to get the cook right. But I am here to tell you that it’s actually so easy to make at home. You just need a crockpot to create a super flavorful and tender pulled pork dinner.

I season a large pork butt generously with spices and cook it in the crockpot on low with my fav jar of BBQ sauce. In 8-10 hours (I like to do this overnight), you have a perfectly charred, tender, and juicy pork butt. It’s literally pulls apart with forks. That’s it. Easy Peasy!

I like to serve my pulled pork in bowl form, with roasted sweet potatoes, pickled red onions, black beans, grilled corn, cilantro and avocado. Of course, a side of BBQ sauce is a must. It’s a vibrant, nutritious, easy, and cozy meal perfect for Fall!

Ingredients in these pulled pork bowls

Here’s the main ingredients you need to make these bowls:

  • Pork butt, despite what the name implies, this cut of meat comes from the shoulder of the pig. It is typically used in pulled pork. I find the best way to cook this cut of meat is a low and slow cooking method to make it super tender. I generously season mine with garlic powder, onion, powder, smoked paprika, brown sugar, and salt and pepper and cook it in the crockpot on low for 10 hours with my fav jar of BBQ sauce.
  • BBQ sauce, I used both in the crockpot to cook the meat and also for topping the bowls.
  • Sweet potatoes, seasoned and roasted, they add a heartiness and slight sweetness to the dish.
  • Corn, charred on the grill and cut off the cobb, it adds a fresh, crisp bite to the dish.
  • Black beans, with the corn, kind of gives these bowls tex mex BBQ vibes and adds another hearty bite.
  • Avocado, for that creamy goodness.
  • Pickled red onion, for that bright acidity that helps cut through the richness of the bowl.

How to make these pulled pork bowls

  • Season the pork butt, I generously season the pork butt with a simple rub made from brown sugar, smoked paprika, garlic and onion powder, and salt and pepper. Make sure the entire pork butt is coated with the seasoning. I also like to allow the seasoned pork butt to sit in the fridge overnight so it can really soak up the seasoning (but at least for 4 hrs).
  • Cook the meat, add the seasoned pork butt and a bottle of your fav BBQ sauce to the slow cooker. Cook on low for 10 hours. Once fully cook, take the meat out of the crockpot, reserving the liquid. Using two forks, shred the pork, discarding the fattier pieces. Add the shredded pulled pork to a bowl. Top with some of the reserved cooking liquid.
  • Roast the sweet potatoes, preheat the oven to 425 degrees. Cut the sweet potatoes into rounds. Drizzle with olive oil. Season the sweet potatoes with garlic powder, onion powder, salt, and smoked paprika. Roast for 20-25 minutes, flipping halfway through, or until golden brown on the outside and tender in the inside.
  • Build your bowls, add the shredded pulled pork, roasted sweet potatoes, charred corn, black beans, sliced avocado, and pickled red onion to a bowl.
  • Garnish, top with cilantro and extra BBQ sauce, if desired. Enjoy!

Why You’ll Love Them

  • Meal prep friendly, you can make everything ahead of time and store in containers in the fridge, so you can easily make these bowls all week!
  • Bursting with flavor, these bowls are vibrant and so flavorful with tons of textures and sweet, acidic, spicy, and smoky notes.
  • On the healthier side, these bowls are grain free and more nutritious because packed full of veggies. I also use a lower-sugar BBQ sauce (I check the ingredients label and make sure to find one under 9 grams but around 6) so this dish is not too high in sugar.
  • Pretty and impressive, these bowls are fun, whimsical, and so pretty with all the colors, it’s a show stopper sure to please your family and friends!

How to meal prep these bowls

For meal prep, I make and shred the pulled pork and keep it a large airtight container in the fridge. I also roast the sweet potatoes and keep those in a separate container. Finally, I prepare all the other ingredients and keep them in separate storage containers in the fridge. When ready to build my bowls, I simply get out the containers and easily whip up dinner!

Or you can use a storage container with separate compartments and add all of the bowl ingredients to that one container. When ready to eat, add everything to a bowl, mix, and enjoy!

Other delicious pork recipes

Enjoy!

These pulled pork bowls are delicious, vibrant, nutritious, and meal prep friendly – so perfect for a cozy Fall meal!

If  you make this pulled pork bowls, please share it or leave comment below!   I absolutely love to hear from you guys and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest, cuz sharing is caring!

Print

Pulled Pork Bowls

These Pulled Pork Bowls are the ultimate cozy, easy and delicious weeknight meal that feature tender and juicy pulled pork. BBQ sauce, roasted sweet potatoes, pickled red onions, black beans, grilled corn, and avocado.

Course Main Course
Prep Time 1 hour
Cook Time 1 day
Servings 8 bowls

Ingredients

Pulled pork

  • 4- pound pork butt bone-in
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon salt
  • Fresh cracked pepper to taste
  • 2 tablespoons brown sugar
  • 1 18 oz bottle BBQ sauce I used a low sugar kind

Sweet potato rounds

  • 2 sweet potatoes
  • 1 tbsp. olive oil
  • ½ tsp garlic
  • ½ tsp. onion powder
  • ½ tsp. smoked paprika
  • Salt and pepper to taste

Bowls

  • 2 ear of corn grilled and cut of the cob
  • 1 15 oz can of black beans rinsed and drained
  • 1/3 cup pickled red onion
  • 1 large avocado sliced
  • 2 tablespons finely chopped cilantro, optional

Instructions

  1. For the pork, first remove your pork butt from the packaging and wipe it down on all sides with paper towels. If desired, trim some of the bigger pieces of fat from the exterior, making sure to leave some of the fat. In a bowl, mix together the brown sugar, smoked paprika, garlic and onion powder, and salt and pepper. Generously season the entire pork butt with the seasoning mix,making sure the entire pork butt is coated with the seasoning. Place in the fridge to absorb the seasoning for at least 4 hours butt preferably overnight.
  2. Add the seasoned pork butt and top with the entire bottle of BBQ sauce to the slow cooker. Cook on low for 10 hours. Once fully cook, take the meat out of the crockpot, reserving the liquid. Using two forks, shred the pork, discarding the fattier pieces. Add the shredded pulled pork to a bowl. Top with some of the reserved cooking liquid.

  3. Preheat the oven to 425 degrees. Cut the sweet potatoes into rounds. Drizzle with olive oil. Season the sweet potatoes with garlic powder, onion powder, salt, and smoked paprika. Roast for 20-25 minutes, flipping halfway through, or until golden brown on the outside and tender in the inside.

  4. Add the shredded pulled pork, roasted sweet potatoes, charred corn, black beans, sliced avocado, and pickled red onion to a bowl.
  5. Top with cilantro and extra BBQ sauce, if desired. Enjoy!

Avocado Caprese Pasta Salad

by Leave a Comment

This avocado caprese pasta salad is a light, refreshing, and healthy side dish or complete meal perfect for summer. It features arugula and spinach, mozzarella balls, red onion, avocado, cherry tomatoes, basil and cavatappi pasta. Finished with rich olive oil and a sweet and tangy balsamic glaze.

Jump to Recipe

The Perfect Pasta Salad for Summer

Caprese and pasta salads scream summer. So, I combined these two favs to create the ultimate summer salad. It’s light, refreshing, and delicious, plus so easy to make. 

It combines fresh arugula and spinach, creamy avocado, juicy cherry tomatoes, mozzarella balls, sharp red onions, and herbaceous basil to create a flavor packed and beautiful salad. It’s simply dressed with a rich and tangy balsamic glaze (I used store bought but you could make it too) and rich olive oil. Finish it with fresh cracked pepper and sea salt to bring out all those wonderful flavors. 

Best yet, it’s incredibly easy to make! I like to make the pasta the day before so it’s ready and chilled before I need it. Simply toss all of the ingredients together and you’re ready to go! This salad can be made in advance (I do recommend waiting to add the greens and avocado just before serving) so it’s great for meal prep or a summer party!

Ingredients in this Avocado Caprese Pasta Salad

This avocado caprese pasta salad features:

  • arugula and spinach,  adds some greens for freshness and brightness.
  • mozzarella balls, adds a creamy cheesy element. It’s mild so still let’s the other flavors shine. I love the mozzarella balls because it makes it so easy to add to the salad andthey hold their shape in the salad.
  • red onion, adds a sharp little bite.
  • avocado, you all know I’m obsessed with avocado. I love the creaminess it adds and extra healthy fats.
  • cherry tomatoes, cut into halves, they add a pop of juicy, sweetness.
  • basil, for that fresh herbaceous bite that takes any salad to the next level. Plus, basil is a must for any good caprese salad.
  • cavatappi pasta, or whatever pasta you prefer. Adds a little more substance to this salad to make it more filling and interesting.
  • balsamic glaze + olive, so simple for the dressing and so good!

Why You’ll Love this Avocado Caprese Pasta Salad

  • It’s bright and healthy, this salad features tons of veggies, gluten-free pasta, and bright herbs to make it flavorful, light, and refreshing
  • It’s easy, this salad takes under 30 minutes to make. Even faster if you cook and cool the pasta the day before.
  • It’s meal prep friendly, combine all of the ingredients, besides the lettuce and avocado, and toss together. Store in fridge for 2-3 days. Just add lettuce and avo when ready to serve and eat. 
  • It’s delicious, this simple salad is packed with so much flavor you will want to eat it on repeat! 

Recipe Variations

  • Try a different pasta, you can use any fun shape you prefer, like macaroni, rotini, or bowtie! 
  • Add a protein, grilled chicken would work great in this salad! 
  • Add more veggies, throw in some cucumber or peppers, whatever sounds good to you!
  • Half the Recipe, if I am making this for dinner for just my hubby and I, I just make half the recipe. You could even make this just for one for an easy lunch! 
  • Add as much or as little of the ingredients, The recipe is very flexible, so you can play around with the amount of ingredients to find your perfect balance. If you like more cheese, add more! If you like less onion, add less. You can really play around with it to find your perfect ratio! 

Other flavorful summer salads

Enjoy!

This avocado caprese pasta salad is bright, delicious, colorful, healthy and easy. So perfect for summer!

If you make this avocado caprese pasta salad, please leave a comment below.  I absolutely love to hear from you guys and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest, cuz sharing is caring!

Print

Avocado Caprese Pasta Salad

This avocado caprese pasta salad is bright, delicious, colorful, healthy and easy. So perfect for summer!

Course Salad, Side Dish
Prep Time 20 minutes
Cook Time 7 minutes
Servings 6 servings

Ingredients

  • 5-6 cups arugula and spinach mix
  • 6 ounces mozzarella balls
  • 4 cups cooked and cooled cavatappi or rotini pasta I used Banza
  • 1 large avocado diced
  • 1 cup cherry tomatoes
  • ¼ red onion finely diced
  • ¼ cup balsamic glaze
  • ¼ cup olive oil
  • Salt and pepper to taste
  • 5-6 large basil leaves chopped

Instructions

  1. In a large bowl, add all of the ingredients. Drizzle on balsamic glaze and olive oil.

  2. Season with salt and pepper.

  3. Toss until fully mixed. Serve right away or chill slightly.

Recipe Notes

f making ahead, mix everything together except greens and greens – mix those in right before serving.