Equipment You’ll Need

• Large pot
• Colander
• Cutting board
• Sharp knife
• Large mixing bowl
• Wooden spoon or salad tongs

Ingredients

• 16 oz gluten free pasta (shape of choice; protein pasta or Jovial organic are great options)
• 1 cucumber (diced into quarters)
• 1 pint cherry tomatoes (halved)
• 1/2 cup pepperoni (diced)
• 1/4 red onion (finely diced)
• 1/2 cup Parmesan cheese (freshly grated)
• 1/4 cup pepperoncini (diced)
• 1 green bell pepper (diced)
• 8 oz Italian dressing (Primal Kitchen is my favorite clean brand of dressing)

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain the pasta and rinse under cool water to stop the cooking process. Let it cool completely.
2. While the pasta cools, chop all vegetables and pepperoni into bite-sized pieces.
3. In a large mixing bowl, combine the cooled pasta, cucumber, tomatoes, pepperoni, red onion, pepperoncini, Parmesan, and bell pepper.
4. Pour the Italian dressing over the salad. Toss everything together until evenly coated.
5. Cover and refrigerate for at least 30 minutes to let the flavors come together. Give it a quick toss before serving and adjust seasoning if needed.

Dietary Information

This recipe is naturally gluten-free when made with gluten-free pasta like protein pasta or Jovial organic. It’s also easy to adapt. For a vegetarian version, simply leave out the pepperoni or swap in olives or chickpeas for added texture and flavor.

Tips or Variations

• If you prefer a milder onion flavor, soak diced red onion in cold water for 5 minutes before adding.
• Gluten-free pasta can absorb dressing as it sits, so you may want to add a splash more before serving.

Serving Suggestions

• Serve this pasta salad chilled alongside grilled chicken, burgers, or seafood. It also works beautifully as part of a picnic spread or packed into lunch containers for the week. A sprinkle of extra Parmesan on top just before serving adds a nice finishing touch.

FAQ’s

Can I make this ahead of time?
Yes, this is a great make-ahead dish. Prepare it up to a day in advance and store it in the fridge.

How long does it last in the fridge?
It stays fresh for about 3 to 4 days when stored in an airtight container.

Do I need to rinse gluten-free pasta?
Yes, rinsing helps cool it quickly and keeps it from becoming sticky, which works best for pasta salad.

Can I use a different dressing?
Absolutely. A homemade vinaigrette or balsamic dressing would also work nicely.

Time & Yield

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes (plus chilling time)
Servings: 6 to 8 servings

Check Me Out on Social Media!

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

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The post Easy Crunchy Summer Italian Pasta Salad appeared first on Cooking Katie Lady.

This bacon avocado chicken salad is perfect for spring and summer lunches when you want something light but still satisfying. The creamy avocado and Greek yogurt base keeps it fresh and high in protein, while a surprising ingredient takes it over the top in the best way.!

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

Why You’ll Love This Chicken Salad

• ✅ Gluten free + meal prep friendly – perfect for lunches all week
• 🥗 Clean ingredients – no junk, just nourishing, flavorful goodness
• 🐔 High protein – thanks to shredded chicken and a creamy, protein-rich dressing
• ⏱ Quick & easy – especially if you use precooked shredded chicken like I did

The Secret to Making It Fast

To save time, I used precooked and shredded chicken from my Trifecta meal prep subscription. It’s a game-changer for throwing meals together quickly without sacrificing nutrition.

👉 Use my code CKL40 for 40% off your first box!

Equipment You’ll Need

• Mixing spoon or spatula
• Medium blender or food processor
• Large mixing bowl
• Knife and cutting board

Ingredients

Chicken Salad

• 1 1/2 lbs cooked and shredded chicken ( (I used precooked and shredded chicken from my Trifecta meal prep plan! Use the code CKL40 for 40% off)
• 8 slices bacon (cooked and crumbled)
• 2 to 3 celery stalks (finely chopped)
• 1 red onion (small to medium)
• 1 ear of corn (cooked and kernels removed)
• 2 handfuls fresh chives (chopped)
• 1 handful salt and vinegar chips (crushed – I love using Siete for a cleaner option)

Creamy Avocado Sauce

• 2 avocados (large)
• 1 1/4 cup Greek yogurt (plain nonfat)
• 1 to 1/2 tsp wasabi paste
• 1 lemon (Juice and zest of 1 lemon)
• 1 1/4 tsp salt
• 1 tsp black pepper

Instructions

1. In a blender or food processor, combine all the creamy avocado sauce ingredients. Blend until smooth, creamy, and vibrant green.
2. In a large mixing bowl, add the shredded chicken, crumbled bacon, chopped celery, corn, red onion, and chives.
3. Pour the avocado yogurt sauce over the mixture and toss until everything is evenly coated.
4. Gently fold in the crushed salt and vinegar chips for that tangy crunch. Give it one final mix and serve immediately.

Dietary Information

This recipe is naturally gluten free and high in protein thanks to the chicken and Greek yogurt. It’s also lighter than traditional versions since it skips mayo while still staying creamy.

To modify:

• Use dairy free yogurt if needed
• Swap bacon for turkey bacon for a lighter option
• Skip chips

Tips or Variations

• Store in the fridge for up to 3 days
• Want more heat? Add a little extra wasabi or a pinch of chili flakes
• If making ahead, add the chips right before serving to keep them crunchy

Serving Suggestions

This chicken salad is incredibly versatile. Try it:

• On toasted sourdough
• Stuffed into a croissant
• Wrapped in lettuce for a low carb option
• Scooped with extra chips for a snack style meal
• Over a bed of greens for a light salad

FAQ’s

Can I make this ahead of time?
Yes, just wait to add the chips until right before serving so they stay crisp.

Can I use canned chicken?
You can, but freshly cooked or rotisserie chicken will give the best texture and flavor.

Is the wasabi very strong?
No, it adds a mild kick and enhances the overall flavor without overpowering it.

Can I freeze this?
This recipe is best enjoyed fresh and not recommended for freezing due to the avocado and yogurt.

Check me out on Social Media!

I post all of my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

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The post Creamy Bacon Avocado Chicken Salad appeared first on Cooking Katie Lady.

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

Equipment You’ll Need

• Medium saucepan with lid
• Baking sheet
• Parchment paper
• Large mixing bowl
• Small bowl or measuring cup for dressing
• Whisk
• Fork for fluffing couscous

Ingredients

Salad

• 1 1/2 cups couscous (uncooked (about 3 cups cooked))
• 2 1/4 cups chicken bone broth
• 1 lb. asparagus, woody ends removed
• 2 tbsp olive oil (extra virgin)
• Salt (to taste)
• Pepper (to taste)
• 15 oz. chickpeas (rinsed and drained)
• 3 to 4 green onions (diced)
• 1/4 cup fresh basil (chopped)
• 1/2 cup sliced almonds (toasted)
• 1/3 cup feta cheese (crumbled)

Zesty Lemon Vinaigrette

• 1/2 cup extra virgin olive oil
• Juice of 1/2 lemon
• Zest of 1 lemon
• 1 1/2 tbsp white vinegar
• 1 tsp Dijon mustard
• 1 tsp garlic, minced
• 1 tbsp raw honey
• Salt (to taste)
• Pepper (to taste)

Instructions

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
2. Spread the asparagus on the baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 12 to 15 minutes until tender and lightly browned. Set aside to cool slightly.
3. While the asparagus roasts, heat a medium saucepan over medium heat. Add the dry couscous and olive oil. Toast for 2 to 3 minutes, stirring often, until lightly golden.
4. Carefully pour in the chicken bone broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 to 15 minutes until the liquid is absorbed. Fluff with a fork and let cool slightly.
5. In a small bowl or measuring cup, whisk together olive oil, lemon juice, lemon zest, vinegar, Dijon, garlic, honey, salt, and pepper until smooth and emulsified.
6. In a large bowl, combine couscous, roasted asparagus, chickpeas, green onions, basil, almonds, and feta.
7. Pour the dressing over the salad and gently toss until everything is evenly coated. Taste and adjust seasoning as needed.
8. Serve warm or chilled, with extra feta on top if desired.

Dietary Information

This salad is vegetarian and packed with plant based protein from chickpeas. To make it fully vegan, simply swap the feta for a dairy free alternative or leave it out entirely. It is not gluten free due to couscous, but quinoa works beautifully as a substitute.

Tips or Variations

• Swap couscous for quinoa or orzo if you prefer
• Add cucumber or cherry tomatoes for extra freshness
• Store in an airtight container for up to four days, making it ideal for meal prep
• Toast the almonds ahead of time to deepen their flavor

Serving Suggestions

Serve this salad alongside grilled chicken, salmon, or shrimp. It also pairs well with warm pita bread and hummus for a light vegetarian meal. For entertaining, serve it chilled as a refreshing side dish.

Fun Fact

Couscous is technically a pasta, not a grain, and it is known for soaking up flavors beautifully, making it perfect for bright dressings like this lemon vinaigrette.

FAQ’s

Can I make this salad ahead of time?
Yes, this salad is excellent for meal prep and tastes even better after the flavors meld together.

Can I serve it cold?
Absolutely. It is delicious both warm and chilled.

What can I use instead of asparagus?
Roasted zucchini, broccoli, or green beans all work well.

Is the dressing very lemony?
It is bright and zesty but balanced with honey and olive oil. You can always reduce the lemon juice slightly if preferred.

Check Me Out on Social Media!

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

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The post Lemon Couscous & Chickpea Salad With Zesty Lemon Vinaigrette appeared first on Cooking Katie Lady.

The peppery arugula, toasted pine nuts, and fresh basil are brought together with a vibrant lemon vinaigrette that coats every bite. The addition of broccoli microgreens adds a fresh crunch and a powerful boost of nutrients, making this salad as nourishing as it is delicious.

Today’s post is proudly sponsored by BrightFresh. Thank you to BrightFresh for sponsoring today’s post and for providing high quality microgreens that elevate both the flavor and nutrition of this dish.

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

Equipment You’ll Need

• Large pot for pasta
• Colander
• Large mixing bowl
• Measuring cup or small bowl for dressing
• Whisk
• Microplane or fine grater
• Cutting board and knife

Ingredients

Salad

• 3.5 oz arugula (organic)
• 8 oz pasta (such as bow tie, cooked and rinsed (I use brown rice pasta to keep it gluten free))
• ½ cup pine nuts (toasted)
• ⅓ cup Parmesan cheese (fresh, finely grated)
• 6 fresh basil leaves (chopped finely)
• 1 oz Brightfresh Broccoli Microgreens

Lemon Vinaigrette

• 1 lemon (Juice and zest)
• ½ cup olive oil (organic, extra virgin)
• 2 tsp Dijon mustard
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp white balsamic vinegar

Instructions

1. Cook pasta according to package instructions. Drain and rinse well with cold water, then set aside to cool completely.
2. In a large measuring cup or bowl, whisk together the olive oil, lemon juice, lemon zest, white balsamic vinegar, Dijon mustard, salt, and black pepper until smooth.
3. Add the cooled pasta to a large mixing bowl along with arugula, broccoli microgreens, pine nuts, basil, and parmesan.
4. Pour the dressing over the salad and gently toss until everything is evenly coated.
5. Cover and chill for 30 minutes before serving to allow the flavors to meld.

Dietary Information

This pasta salad is vegetarian and gluten free when made with brown rice or other gluten free pasta. It can be made dairy free by omitting the Parmesan or using a dairy free alternative.

Tips or Variations

This salad truly goes with everything, from grilled chicken and fish to roasted vegetables or soups.

• Swap pine nuts for sliced almonds or walnuts.
• Add grilled chicken or shrimp to turn it into a complete meal.
• Microgreens add a concentrated source of nutrients like vitamins and antioxidants, so do not skip them if you can help it.

Serving Suggestions

• Serve as a fresh side dish with roasted salmon, grilled chicken, or shrimp.
• Pair with sparkling water, lemon iced tea, or a crisp white wine.
• Perfect for meal prep lunches or casual entertaining.

Fun Fact

Broccoli microgreens are known for being especially nutrient dense, often containing higher levels of vitamins and antioxidants than mature broccoli. Brightfresh broccoli microgreens are grown and harvested at their peak, which helps preserve their fresh flavor and nutritional value. They add a mild crunch, subtle broccoli taste, and an easy way to boost everyday meals with extra nutrients, all without overpowering the dish.

FAQ’s

Can I make this ahead of time?
Yes. This salad can be made up to one day in advance. Refresh with a squeeze of lemon or a drizzle of olive oil before serving.

What pasta shapes work best?
Bow tie, rotini, or shells work especially well because they hold the dressing nicely.

Why rinse the pasta?
Rinsing cools the pasta quickly and prevents it from absorbing too much dressing.

Are microgreens really that nutritious?
Yes. Microgreens are packed with vitamins, minerals, and antioxidants in a small amount, making them an easy way to boost nutrition.

Time & Yield

Prep time: 15 minutes
Cook time: 10 minutes
Chill time: 30 minutes
Total time: 55 minutes
Serves: 6

Check Me Out on Social Media!

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

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The post Lemon Arugula Pasta Salad W/ Toasted Pine Nuts appeared first on Cooking Katie Lady.

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Equipment You’ll Need

• Food processor or sharp knife
• Large mixing bowl
• Small bowl or measuring cup for dressing
• Whisk
• Cutting board

Ingredients

Orange Shallot Vinaigrette

• 1/3 cup olive oil
• 1/2 tsp garlic (minced)
• 2 shallots (finely minced)
• 3 tbsp apple cider vinegar
• 3 tsp orange zest
• 2 tbsp orange juice
• 1 tbsp honey
• Salt & pepper

Salad

• 1 lb Brussels sprouts
• 1 Honeycrisp apple
• 1/2 cup cranberries
• 6 slices bacon (of choice)
• 1/3 cup shaved Parmesan
• 1 cup candied walnuts (try my sugar free candied walnuts)

Instructions

1. Trim the ends off the Brussels sprouts and shred them using a large food processor. Set aside.
2. In a measuring cup or small bowl, whisk together the olive oil, garlic, shallots, apple cider vinegar, orange zest, orange juice, honey, salt, and pepper. Set aside.
3. In a large mixing bowl, toss the shredded Brussels sprouts with the cranberries and bacon.
4. Pour the dressing over the salad and toss again until everything is well coated.
5. Top with sliced apples, candied walnuts, and shaved Parmesan just before serving.

Dietary Information

This salad is naturally gluten free and full of fiber and healthy fats. To make it vegetarian, omit the bacon or replace it with a plant based alternative. For dairy free diets, simply skip the Parmesan or use a dairy free substitute.

Tips or Variations

• Add grilled chicken or roasted turkey to make it a full meal.
• Swap Honeycrisp apples for pears for a softer, sweeter flavor.
• Toss everything except apples and walnuts ahead of time, then add those just before serving to keep them crisp.
• Leftovers can be stored in an airtight container for up to 2 days.

Serving Suggestions

This salad pairs beautifully with roasted chicken, turkey, or a cozy winter soup. It also works well as a holiday side dish or a fresh contrast to heavier meals.

Fun Facts

Shredding Brussels sprouts makes them milder and more tender, which is why they work so well in raw salads. Citrus based dressings help balance their natural bitterness.

FAQ’s

Can I make this salad ahead of time?
Yes. Prepare the salad and dressing ahead, but add apples and walnuts right before serving.

What can I substitute for walnuts?
Pecans or almonds are great alternatives and still add plenty of crunch.

Is this salad good the next day?
It is best fresh, but still enjoyable within 24 hours.

Time & Yield

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4–6

Check Me Out on Social Media!

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

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The post Shredded Brussels Sprouts Salad W/ Candied Walnuts & Orange Vinaigrette appeared first on Cooking Katie Lady.

The real star here? BrightFresh Microgreens – nutrient-dense greens that add crunch, color, and incredible health benefits without any chopping required. Whether you enjoy it warm, cold, or at room temperature, this couscous salad will be your new go-to healthy lunch. Thank you BrightFresh for sponsoring this post!

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

Why This Healthy Couscous Salad is Perfect for Meal Prep

• Easy to pack
• Stays fresh for days and does not get soggy
• Rich in nutrients – thanks to BrightFresh Microgreens and fresh veggies
• Versatile – serve as a main dish, side dish, or light dinner

Ingredients for Lemony Couscous Salad with Feta & Vegetables

Salad:

• 2 cups couscous (dry)
• 12 oz asparagus, cut into 1-inch pieces
• 2 cups peas (10 oz., frozen)
• 1/3 cup pistachios (chopped)
• 1 tbsp olive oil (organic, extra virgin)
• 4 oz feta cheese (crumbled)
• 1/4 medium red onion, diced
• 1 package BrightFresh Microgreens Rainbow Mix (1.75 oz.)

Vinaigrette:

• 1/4 cup olive oil (organic, extra virgin)
• 1 large lemon (Juice & zest)
• 1 tbsp honey (raw, organic)
• 1/2 tsp Italian seasoning
• Salt & pepper (to taste)
• 2 tbsp white wine vinegar

How to Make This Microgreens Couscous Salad

1. Make the Lemon Vinaigrette: In a small bowl or measuring cup, whisk together olive oil, lemon juice and zest, honey, Italian seasoning, salt, pepper, and white wine vinegar. Set aside & let the flavors develop.
2. Cook the Couscous: Prepare couscous according to package instructions. For extra flavor and nutrients, cook it in low-sodium chicken broth instead of water and season with sea salt.
3. Sauté the Veggies: In a skillet over medium heat, add olive oil and asparagus. Sauté for 5 minutes until slightly tender. Add peas and cook for another 5 minutes. Season with salt and pepper.
4. Assemble the Salad: In a large bowl, combine couscous, asparagus, peas, pistachios, feta, red onion, and microgreens.
5. Dress and Serve: Toss with lemon vinaigrette. Serve warm, cold, or at room temperature. For meal prep, store the vinaigrette separately and toss right before eating.

The Health Benefits of BrightFresh Microgreens

Microgreens aren’t just pretty — they’re tiny nutritional powerhouses. BrightFresh Microgreens are:

• Packed with vitamins – often containing higher concentrations than mature vegetables
• Rich in antioxidants – helps fight inflammation and support immune health
• High in fiber – supports digestion and keeps you feeling full
• Convenient – no washing or chopping required

Plus, BrightFresh grows their microgreens sustainably for the freshest, most flavorful greens possible. They’re perfect for kids’ lunchboxes, work lunches, and even quick weeknight dinners.

Find BrightFresh Microgreens near you with their store locator here.

FAQs – Lemony Couscous Salad with Feta & Veggies

1. Can I make this salad ahead of time?
Yes! This salad is meal-prep friendly. Just store the dressing separately and toss before serving.

2. Can I substitute the couscous?
Absolutely. Try quinoa, orzo, or farro for a different texture and nutritional profile.

3. Is this recipe gluten-free?
Traditional couscous contains gluten, but you can swap it for gluten-free couscous or quinoa.

4. How long does this salad last?
Stored in an airtight container in the fridge, it stays fresh for up to 4 days.

5. Can I add protein?
Yes — grilled chicken, shrimp, or chickpeas would all be delicious additions.

Check Me Out on Social Media!

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

This Lemony Couscous Salad with Feta & Veggies is proof that healthy eating doesn’t have to be complicated. With the fresh crunch of BrightFresh Microgreens, it’s vibrant, flavorful, and full of nutrients — all in under 30 minutes.

Thank you to BrightFresh Microgreens for sponsoring this recipe and making healthy lunches easier than ever.

👉 Find BrightFresh Microgreens near you with their store locator here and start creating your own delicious, nutrient-packed meals today.

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The post Lemony Couscous Salad with Feta & Veggies appeared first on Cooking Katie Lady.