Best Cod Francese Recipe – in 30 Minutes

Best Cod Francese Recipe – in 30 Minutes

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Best Cod Francese Recipe – in 30 Minutes is a lightly battered, pan-fried cod fillet in an elegant lemon, butter and  white wine sauce. It’s similar to chicken piccata—but without the capers and with a velvety, lemon-butter sauce that clings to the golden crust. Cod Francese is a classic restaurant-style dish that’s surprisingly simple to make at home. The hallmark is the light coating of flour and egg that gives the fish a delicate, crisp texture—perfect for soaking up that tangy, buttery sauce.

This recipe is ideal for busy weeknights when you want something light yet flavorful, and it’s fancy enough to serve guests on a Friday night. What makes Cod Francese quick and easy is the short ingredient list and straightforward technique. With just a few pantry staples, you can have dinner on the table in under 30 minutes. Serve it with sautéed spinach, pasta, or a fresh green salad for a complete, impressive meal. Whether you’re cooking for family or entertaining friends, Cod Francese delivers every time with its bright flavors and beautiful presentation.

Things to know about this best cod francese recipe- in 30 minutes

1. It’s lighter than the chicken version.
Cod is naturally tender and flaky, making this a lighter alternative to Chicken Francese while still delivering that same rich, lemony flavor.

2. Minimal ingredients, maximum flavor.
All you need are a few pantry staples—flour, eggs, lemon, garlic, butter, and white wine—to create a restaurant-quality meal at home.

3. The key is the egg-flour dredge.
Dipping the cod in flour and egg creates that signature golden crust that holds up beautifully to the lemon wine sauce without falling apart.

4. Use a non-stick or stainless steel pan.
To keep the delicate cod fillets intact and ensure even browning, use a quality pan and avoid overcrowding.

5. It’s ready in under 30 minutes.
From prep to plate, this dish is weeknight-friendly and stress-free, perfect for busy nights or last-minute entertaining.

6. Pairs well with simple sides.
Serve with pasta, steamed veggies, sautéed spinach, or rice to soak up all that delicious lemon-butter sauce.

7. Fresh lemon juice makes all the difference.
Skip the bottled stuff—freshly squeezed lemon juice gives the sauce its bright, clean flavor.

8. Make it gluten-free.
Just swap the all-purpose flour for a gluten-free flour blend, and it still turns out beautifully

Ready to impress with minimal effort? Try this quick and easy Cod Francese tonight and bring restaurant-quality flavor to your table in under 30 minutes. Don’t forget to save, share, and leave a comment if you make it! If you love this dish, be sure to check out my other easy and delicious fish recipes for more seafood inspiration! Quick and easy shrimp scampi spaghetti or quick and easy salmon piccata

Best Cod Francese Recipe – in 30 Minutes

  • 1 1/2 lbs. skinless cod fillet
  • 1/2 cup flour
  • 2 eggs
  • 3 Tbsp (olive oil)
  • 1 lemon thinly sliced
  • lemon juice from 1 lemon
  • 3 Tbsp. butter
  • 1 cup chicken stock
  • 1/2 cup white wine
  • 1/2 cup chopped Italian parsley
  • salt and pepper to taste
  1. Cut the cod into medium large chunks
  2. whisk the eggs slightly
  3. Add salt and pepper to the flour
  4. Coat the cod pieces first in the flour then in the egg
  5. In a non- stick saute pan heat the oil over medium high heat
  6. Cook the cod until golden on both sides about 3 minutes per side. Then remove and set aside. Wipe the pan clean using paper towels.
  7. In the same pan melt the butter. add 2 tbsp. of flour and cook stirring for 1 minute with a wooden spoon. While stirring add in the wine waiting until it evaporates before adding in the chicken stock. lemon juice and lemon slices. Simmer for 4-5 minutes or until the sauce thickens.
  8. Return the cod back to the pan just to heat through, add the parsley. Plate the cod pour the lemon sauce over it ,garnish with more Italian parsley and lemon slices . ENJOY!!!!



One-Pan Italian Chicken with Peppers and Tomatoes

One-Pan Italian Chicken with Peppers and Tomatoes

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This One-Pan Italian Chicken with Peppers and Tomatoes is one of those meals I make when I want something easy but full of flavor. It’s just simple ingredients—tender chicken, sweet peppers, juicy cherry tomatoes, and a scoop of my marinara—all cooked together in one skillet. Then I top it off with fresh mozzarella and let it melt . So good, and it always feels a little extra special without being fussy.

I’ve been making some version of this dish for years—it’s the kind of meal that doesn’t need measuring cups or fancy techniques, just good ingredients and a hot pan. The peppers get soft and sweet, the cherry tomatoes burst into the sauce, and everything comes together with that final layer of melty mozzarella.

Things to know about this One-Pan Italian Chicken with Peppers and Tomatoes

It’s quick and easy.
This recipe comes together in about 30 minutes with just one pan, making it perfect for busy weeknights.

Use what you have.
Don’t have cherry tomatoes? Grape tomatoes or even a few chopped ripe tomatoes will work. You can also swap mozzarella for provolone or fontina.

Make it your own.
Add a handful of olives or capers for a briny twist, or a pinch of chili flakes if you like a little heat.

Great for leftovers.
The flavors only get better the next day. Slice up the leftover chicken and peperonata and tuck it into a sandwich or warm it up over rice or pasta.

It pairs well with just about anything.
Serve it with crusty bread, creamy polenta, simple pasta, or even a fresh green salad for balance.

Give this One-Pan Italian Chicken with Peppers and Tomatoes a try and let me know if it makes it into your regular dinner rotation—don’t forget to snap a photo and tag me, I’d love to see your version!

One-Pan Italian Chicken with Peppers and Tomatoe

  • 2 boneless (skinless chicken breasts, halved horizontally (makes 4 cutlets))
  • Salt and black pepper (to taste)
  • 2 tablespoons olive oil
  • 1 red bell pepper (thinly sliced)
  • 1 green bell pepper (thinly sliced)
  • 1 small chopped onion
  • 2 garlic cloves (minced)
  • 2 cups cherry tomatoes (halved or whole)
  • 1 cup marinara sauce (use my easy homemade marinara version!)
  • 1/2 cup white wine
  • Pinch of red pepper flakes (optional)
  • 4 slices fresh mozzarella
  • Fresh basil or parsley (for garnish)
  1. Sear the chicken: Season chicken cutlets with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Sear chicken 3–4 minutes per side until golden brown. Transfer to a plate and keep warm.
  2. Add garlic and tomatoes: Stir in the garlic and cook for 1 minute. Add halved cherry tomatoes and cook another 4–5 minutes until they begin to soften and release juices.
  3. Add the vegetables: Add the sliced peppers and onion with a pinch of salt until softened, about 8–10 minutes.
  4. Deglaze the pan with the white wine waiting until it’s fully absorbed before proceeding
  5. Add marinara and season: Stir in your marinara sauce, a pinch of red pepper flakes if using. Simmer 3–5 minutes until slightly thickened.
  6. Return chicken & melt cheese: Nestle the chicken back into the pan and spoon some sauce over each piece. Top each cutlet with a slice of mozzarella. Cover and cook on low for 3–4 minutes, or until the cheese is melted. Top with fresh basil.



One-Pan Orzo with summer vegetables

One-Pan orzo with summer vegetables

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Some meals just feel easy—especially when they come together in one pan. This one-pan orzo with summer vegetables is one of those simple, feel-good recipes that checks all the boxes: quick to make, minimal cleanup, and full of fresh summer flavor.

I started making this dish when my garden zucchini was coming in faster than I could keep up with. It’s a great way to use seasonal veggies, and the orzo cooks right in the pan alongside everything else—no need to boil a separate pot of pasta. The result is creamy, comforting, and brightened up with a squeeze of lemon and a handful of fresh basil.

Whether you serve it as a light vegetarian main or as a side dish to grilled chicken or fish, this recipe is one I come back to again and again. It’s easy, nourishing, and totally delicious. Let me show you how to make it!

Things to know about this One-Pan orzo with summer vegetables

It’s flexible.
This is one of those recipes you can make your own. Swap zucchini for yellow squash, toss in some corn, or use kale instead of spinach. Don’t have cherry tomatoes? Chopped Roma or heirlooms work just as well.

No need to pre-cook the pasta.
The orzo cooks right in the same pan with the veggies, soaking up all the flavor as it simmers. Just keep an eye on the liquid—if it gets too dry before the pasta is tender, add a splash more broth or water.

It’s perfect warm or room temp.
This dish is great served hot, but also delicious at room temperature. Leftovers make an easy lunch the next day, and it even works as a pasta salad-style side for summer gatherings.

Lemon and fresh herbs make it shine.
The squeeze of lemon and handful of fresh basil at the end really brighten things up. Don’t skip them—they take this dish from simple to special.

Make it a meal.
Add grilled shrimp, rotisserie chicken, or a sprinkle of feta or goat cheese to turn it into a hearty main dish.

Ready to Try It?

I’d love to hear how this one-pan orzo with summer vegetables turns out for you! Did you make any fun swaps or add a little protein on top? Let me know in the comments, and don’t forget to leave a rating if you enjoyed it. If you share your dish on Instagram, tag me—I love seeing what you’re cooking! If you like easy and delicious recipes like I do, here is another one to try roasted zucchini pasta with tomatoes.

 

One -pan Orzo with summer vegetables

  • 2 cups orzo pasta
  • 2 tbsp olive oil
  • ½ cup chopped onion
  • 2 cloves garlic (minced)
  • 1 medium zucchini (diced)
  • 1 cup cherry tomatoes (halved)
  • 2 cups vegetable stock
  • ½ cup water
  • 2 cups baby spinach
  • 1 tsp red pepper flakes (optional)
  • Salt and black pepper (to taste)
  • juice and zest of 1 lemon
  • ½ cup grated Parmesan cheese (optional)
  • Fresh basil (chopped (for garnish))

  1. Sauté:In a large deep skillet or sauté pan, heat olive oil over medium heat. Add garlic and onion. Cook for 5 minutes until soft and translucent .

  2. Add Tomatoes, zucchini  & Orzo:Stir in cherry tomatoes,  zucchini  and orzo. Cook 1–2 minutes, stirring often, to toast the orzo slightly.

  3. Simmer:Add broth and water, bring to a boil, then reduce heat to a simmer. Cover and cook for about 10–12 minutes, stirring occasionally, until orzo is tender and liquid is mostly absorbed.

  4. Finish:Stir in spinach and cook 1–2 minutes until wilted. Add lemon zest, juice, and Parmesan if using. Season with salt, pepper, and red pepper flakes to taste.

  5. Serve: Garnish with fresh basil and a drizzle of olive oil. Serve warm.



Bruschetta Grilled Chicken Tenders with Mozzarella

Bruschetta Grilled Chicken Tenders with Mozzarella

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Quick-cooking chicken tenders grilled to juicy perfection, topped with fresh mozzarella and a zesty tomato bruschetta mix. A light, Italian-style dish perfect for warm weather meals.

The chicken is seasoned simply with garlic, olive oil, and herbs, then grilled until golden with crisp edges and tender centers. As soon as it comes off the grill, it’s topped with slices of fresh mozzarella that melt slightly from the heat. A generous spoonful of bright, garlicky tomato bruschetta—made with cherry tomatoes, basil, red onion, and a splash of balsamic—finishes the dish. Serve it with grilled bread, over arugula, or alongside a light pasta for an easy and elegant summer meal.

Things to know about this Bruschetta Grilled Chicken Tenders with Mozzarella

This recipe is as versatile as it is flavorful. The chicken tenders can be grilled outdoors for that classic smoky char, but they’re just as delicious cooked indoors on a grill pan or skillet. Short on time or want a more hands-off option? You can also bake them in the oven. No matter which method you choose, the juicy chicken gets topped with fresh, garlicky tomato bruschetta and melty mozzarella for a quick and easy Italian-inspired meal.

Serve these bruschetta chicken tenders as a light main dish with a side salad, or pair them with pasta, rice, or grilled vegetables for a more filling meal. They’re great for entertaining too—easy to prep ahead and assemble just before serving. The combination of warm, juicy chicken, bubbling mozzarella, and fresh tomato topping is a crowd-pleaser that tastes like summer any time of year.

Craving more easy and flavorful chicken ideas? Don’t stop here—check out my full collection of chicken recipes for everything from quick weeknight dinners to comforting classics. Whether you’re in the mood for something grilled, baked, or simmered in sauce, I’ve got plenty of delicious options waiting for you! 👉lorianasheacooks.com 

Bruschetta Grilled Chicken Tenders with Mozzarella

  • 1 ½ lb chicken tenders
  • 2 tbsp olive oil
  • 2 tsp Italian seasoning
  • 2 tsp garlic powder
  • 2 tsp paprika
  • Salt and pepper (to taste)
  • 8 oz fresh mozzarella (sliced or torn)

For the bruschetta topping:

  • 2 cups cherry tomatoes (diced)
  • 2 cloves garlic (minced)
  • 2 tbsp fresh basil (chopped)
  • 1 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • Salt and pepper (to taste)
  1. Prep the chicken: Toss chicken tenders with olive oil, Italian seasoning, garlic powder, paprika, salt, and pepper. Let marinate for 15–20 minutes.
  2. Make the bruschetta: In a bowl, combine tomatoes, garlic, basil, balsamic vinegar, and olive oil. Season with salt and pepper. Set aside.
  3. Grill the chicken: Preheat grill (or grill pan) to medium-high. Grill tenders for 3–4 minutes per side until golden and just cooked through. In the last minute of cooking, top each tender with a piece of fresh mozzarella. Cover briefly to help it melt.
  4. Finish and serve: Arrange the tenders on a serving platter, spoon the fresh bruschetta mixture over the top, and drizzle with balsamic glaze if desired. Garnish with extra basil.



Roasted Zucchini Pasta with Tomatoes

Roasted Zucchini Pasta with Tomatoes

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When summer zucchini are overflowing at the farmers market—or in your backyard garden—this Roasted Zucchini Pasta with Tomatoes is the dish I turn to again and again. It’s light, fresh, delicious, easy  and, made with a few  simple ingredients.

Roasting the zucchini brings out its natural sweetness, while sautéed garlic and blistered cherry tomatoes add just the right depth. Blended into a silky cream sauce with pasta water and tossed with your favorite pasta, it’s the kind of easy weeknight meal that still feels special. Vegetarian, comforting, and made for summer—this one’s a keeper.

Things to know about this Roasted Zucchini Pasta with Tomatoes

  • Use peak-season zucchini for the best flavor—smaller zucchini tend to be sweeter and less watery.

  • Roasting adds depth. Don’t skip the roasting step—it caramelizes the zucchini and makes the sauce extra rich and flavorful.

  • Sautéing the garlic and tomatoes separately brings out a beautiful sweetness and keeps the garlic from burning in the oven.

  • Blend to your texture preference. You can keep the zucchini cream sauce super smooth or leave it a little chunky for more texture.

  • Reserve that pasta water! It’s key to loosening the sauce and helping it cling beautifully to the pasta.

  • Make it your own. Add fresh herbs like basil or mint, a dollop of ricotta, or a pinch of red pepper flakes for heat.

  • Leftovers? This pasta reheats well with a splash of water or a drizzle of olive oil in a pan over low heat. If your looking for more easy recipes to use up those summer zucchini try my creamy lemon parmesan zucchini orzo, it’s so good and easy to make

 

Roasted Zucchini Pasta with Tomatoes

  • 12 oz your favorite pasta shape
  • 3 zucchini washed and sliced
  • 2 cups cherry tomatoes
  • 2 tbsp olive oil
  • 2 garlic cloves (minced)
  • Salt and black pepper (to taste)
  • 1 cup reserved pasta water (always reserve more than the recipe calls for)
  • ½ cup freshly grated Parmesan cheese
  1. Preheat your oven to 400°F . Spread sliced zucchini on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 15-20 minutes until tender and lightly golden.
  2. In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add cherry tomatoes and cook for 5–7 minutes until they begin to blister and soften. Season with salt and pepper.
  3. Boil pasta in salted water until al dente. Reserve 1 cup of the pasta water, then drain.
  4. Transfer the roasted zucchini to a blender or food processor. Add the reserved pasta water. Blend until smooth and creamy, adding more water as needed for a silky sauce.
  5. Add the pureed zucchini and the parmesan cheese to the tomatoes. Toss in your cooked and drained pasta.
  6. Plate the pasta and finish with extra Parmesan.



Easy crispy chicken parmesan

Easy crispy chicken parmesan

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

This easy crispy  Chicken parmesan,  is the perfect recipe when your craving classic Italian, but need it to be easy and quick.

Crispy, golden chicken, tangy marinara, and gooey melted cheese—it’s the kind of dish that never goes out of style. But what if you could get all that Italian comfort without spending all evening in the kitchen? This version keeps things simple but delivers big on flavor. The secret? I use equal parts grated cheese and breadcrumbs to coat the chicken before frying it to golden perfection. That cheesy crust gets irresistibly crisp and flavorful, adding an extra layer of richness to every bite.

After a quick pan-fry, the chicken is topped with sauce and more cheese, then baked just until everything is bubbling and beautifully melted. It’s the best of both worlds: that classic fried texture with a shortcut finish in the oven that brings it all together.

Quick enough for a weeknight, special enough for Sunday dinner—this extra cheesy Chicken Parmesan is the kind of recipe that earns a spot in your regular rotation.

Things to know about this Easy crispy chicken parmesan recipe

  • Pound the chicken thin for even cooking and maximum crispiness. Thinner cutlets cook faster and more evenly, helping you avoid dry chicken.

  • Use a mix of breadcrumbs and Parmesan for a flavorful, golden crust. Italian-seasoned breadcrumbs work great, but feel free to add extra herbs like oregano or basil.

  • Fry until golden, then finish in the oven. Pan-frying gives the chicken its signature crunch, while baking it with sauce and cheese melts everything together perfectly without getting soggy.

  • Don’t drown it in sauce. A light spoonful of marinara keeps the crust crispy while adding just the right amount of flavor.

  • Fresh mozzarella and basil are game changers. They bring that homemade Italian touch that makes this dish feel special and restaurant-worthy.

  • Make it a complete meal : Serve it along side freshly cooked spaghetti for a meal everyone will love. If you like easy Italian inspired recipes try one my other personal favorites Quick and easy shrimp scampi spaghetti an delicious recipe ready in less than 30 minutes.

    Ready to make this Easy Crispy Chicken Parmesan tonight?
    Give it a try and let me know how it turns out in the comments! Don’t forget to save this recipe for later and share it with someone who loves Italian comfort food!

 

Easy Crispy Chicken Parmesan

  • 4 cups my easy marinara sauce
  • 4 skinless (boneless chicken breast)
  • 2 cups seasoned Italian bread crumbs
  • 1 tbsp chopped Italian parsley
  • 2 cups Parmesan cheese
  • 1 cup shredded mozzarella
  • Salt and pepper to taste
  • 1 cup olive oil for frying
  1. Make the bread coating: In a shallow bowl, whisk together 1 egg and 2 tablespoons of milk until well combined. In another bowl, mix ½ cup breadcrumbs with ¼ cup grated Parmesan and 2 tablespoons chopped Italian parsley.
  2. Prepare the chicken: Pound 2–3 boneless, skinless chicken breasts until thin and even. Season both sides with salt and pepper. Dip each piece first in the egg mixture, then coat thoroughly in the breadcrumb mixture.
  3. Pan-fry the chicken: Heat oil in a large skillet over medium-high heat. Fry the chicken in batches for 2–3 minutes per side, or until golden brown. Transfer to a paper towel-lined plate to drain.
  4. Assemble the dish: Preheat oven to 375°F (190°C). Spread 1 cup of marinara sauce on the bottom of a 9×13-inch casserole dish. Place the fried chicken on top. Cover with another cup of marinara and sprinkle with the remaining ¼ cup of Parmesan.
  5. Bake: Cover with foil and bake for 20 minutes. Remove the foil, top with 1 cup of shredded mozzarella, and bake uncovered for another 10 minutes, or until the cheese is bubbly and golden.
  6. Finish and serve: Sprinkle with more Parmesan and fresh parsley if desired. Serve hot.



quick and easy shrimp scampi spaghetti recipe

Quick and Easy Shrimp Scampi Spaghetti Recipe

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

I know—I post a lot of pasta recipes. But pasta is just that versatile. You can make it a hundred different ways without repeating the same dish twice. And honestly, who doesn’t love pasta?

This quick and easy  shrimp scampi spaghetti recipe is a perfect example. Juicy shrimp are sautéed in a garlicky lemon-butter sauce with a splash of white wine, then tossed with spaghetti for a light but flavor-packed Italian dinner.

But here’s the best part—it’s one of those easy shrimp and pasta recipes that comes together in under 30 minutes. That makes it ideal for busy weeknight meals with the family, but it’s also elegant enough to serve to guests on a Saturday night and show off your home chef skills.

 
Things to Know About This Quick and Easy Shrimp Scampi Recipe

1. Use quality shrimp and don’t overcook them.
The key to perfect shrimp scampi is using large, good-quality shrimp—and cooking them just until they turn pink. Shrimp cook quickly, so keep a close eye to avoid a rubbery texture.

2. Pasta shape doesn’t matter—but don’t overcook it.
While I used spaghetti here, feel free to swap in linguine, bucatini, or even angel hair. The real secret? Undercook your pasta slightly, since it will finish cooking in the sauce. Overcooked pasta can ruin an otherwise great dish.

3. Don’t skip the pasta water.
Reserved pasta water is liquid gold. It not only helps thicken and bind the sauce, but also adds depth and flavor. I always save more than I think I’ll need—just in case the sauce needs loosening up.

4. I’d love to hear from you!
If you try this recipe, drop me a note in the comments and let me know how it turned out. Your feedback means the world to me!  One more thing if you like shrimp recipes that are easy and delicious try my  Tomato piccata shrimp bucatini

 

Quick and easy shrimp scampi spaghetti recipe

Shrimp Scampi Spaghetti is a quick and easy Italian-inspired pasta made with tender shrimp, garlic, lemon, olive oil, and butter tossed with spaghetti. It’s a simple dinner that comes together in about 30 minutes and is full of fresh, bright flavor.

  • 12 oz spaghetti
  • 1 lb. large shrimp (peeled and deveined (tails on or off))
  • 4 tablespoons butter
  • 2 tablespoons olive oil
  • 3 cloves garlic (finely minced)
  • 1 teaspoon red pepper flakes (optional)
  • 1/2 cup dry white wine
  • 1 cup chicken stock
  • 1 cup capers
  • Juice of 1 lemon (plus slices optional)
  • Salt and pepper (to taste)
  • 1/4 cup chopped fresh parsley
  1. Cook the spaghetti in a large pot of salted boiling water until al dente, about 8–10 minutes. Reserve 1/2 cup of pasta water before draining.
  2. Season the shrimp with salt and pepper In a large skillet, heat the olive oil and 2 tablespoons of the butter over medium-high heat. Add the shrimp in a single layer, and cook for 1–2 minutes per side, until pink and just cooked through. Remove shrimp and set aside.
  3. Make the sauce: In the same skillet, reduce heat to medium. Add the remaining 2 tablespoons butter and garlic. Sauté for 1 minute until fragrant. Stir in red pepper flakes (if using), then add white wine. Simmer for 2–3 minutes to reduce slightly. Then add the chicken stock, lemon juice, capers, 2 to 3 lemon slices and reserved pasta water, simmer until sauce thickens (5-7 minutes) then remove the lemon slices
  4. Combine and toss: Return shrimp to the pan, and toss in the cooked spaghetti. Add more reserved pasta water a little at a time to loosen the sauce, if the sauce is too tight.
  5. Serve: Sprinkle with parsley, adjust seasoning, and serve hot with grated Parmesan and fresh lemon wedges if desired

Don’t overcook the shrimp. They only need a few minutes to turn pink and opaque. Finish the pasta in the sauce with a splash of pasta water so everything comes together into a silky sauce.

Main Course
Italian
shrimp scampi spaghetti,recipe



Easy Summer Italian Cobb Pasta Salad

Easy summer Italian cobb pasta salad

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

This Easy Summer Italian Cobb Pasta Salad is the perfect way to turn everyday ingredients into something truly crave-worthy. Packed with tender grilled chicken, crispy bacon, hard-boiled eggs, sweet tomatoes, and creamy mozzarella, it’s a fresh, satisfying take on the classic Cobb—pasta salad style! Tossed in a light Italian vinaigrette and bursting with bold, zesty flavor, it’s hearty yet refreshing—just right for hot summer days.

Whether you’re meal prepping for the week, planning a picnic, or making the most of fridge leftovers, this salad hits the mark every time.

Things to about this know Easy Summer Italian Cobb Pasta Salad recipe

This Easy Summer Italian Cobb Pasta Salad is the perfect way to enjoy a fresh, hearty, and flavor-packed meal with minimal effort. I made this recipe using leftover grilled chicken breast, which added a smoky, savory layer to the dish without any extra cooking time—perfect for summer days when you want something cool and satisfying.

Inspired by the classic Cobb salad, this pasta version brings in all the favorites—juicy tomatoes, crisp romaine, creamy avocado, chopped hard-boiled eggs, crumbled bacon, and sharp provolone or gorgonzola—tossed together with short pasta and a tangy Italian vinaigrette.

What’s Inside:

  • Cooked short pasta (like rotini or penne)

  • Diced grilled chicken breast (leftovers work beautifully)

  • Hard-boiled eggs, chopped

  • Cherry tomatoes, halved

  • Crispy bacon

  • Avocado chunks

  • Italian cheese like provolone or gorgonzola

  • Tossed in a zesty Italian vinaigrette

Variations You Can Try:

  • Protein Swap: Use rotisserie chicken, grilled shrimp, or even chickpeas for a vegetarian option.

  • Cheese Choices: Blue cheese, mozzarella pearls, or shaved Parmesan are all delicious here.

  • Dressing Options: Italian dressing is my go-to, but balsamic vinaigrette or a creamy garlic dressing also work great.

  • Add-Ins: Try sliced olives, pepperoncini, or marinated artichokes for extra Mediterranean flair.

  • Make it Gluten-Free: Use your favorite GF pasta for a delicious gluten-free version.

This Easy Summer Italian Cobb Pasta Salad is a delicious, versatile dish that transforms simple ingredients—especially leftover grilled chicken—into a satisfying and flavorful meal. It’s perfect for warm days when you want something fresh, easy, and ready in minutes. Plus, with so many ways to customize it, you can make it your own every time. Give it a try and let me know how you made it your own. If you want more summer recipes try my Personal favorite Easy summer caprese tomato salad.

Easy summer Italian cobb pasta salad

For the Salad:

  • 8 oz short-cut pasta (such as rotini, penne, or farfalle)
  • 1 ½ cups cooked grilled chicken (chopped (leftovers work great))
  • 4 slices cooked bacon (crumbled)
  • 2 hard-boiled eggs (peeled and chopped)
  • 1 cup cherry tomatoes (halved)
  • 1 cup fresh mozzarella pearls or diced mozzarella
  • ¼ cup red onion (thinly sliced (optional))
  • ¼ cup fresh basil (chopped)
  • Salt and black pepper (to taste)

For the Dressing:

  • ¼ cup extra virgin olive oil
  • 2 tablespoons red wine vinegar (or lemon juice)
  • 1 teaspoon Dijon mustard
  • 1 Tbsp. plain Greek yogurt
  • 1 garlic clove (minced)
  • ½ teaspoon dried oregano
  • Salt and black pepper (to taste)
  1. Cook pasta according to package instructions. Drain and rinse under cold water to cool. Set aside.
  2. Make the Dressing In a small bowl, whisk together olive oil, vinegar (or lemon juice), Dijon, yogurt, garlic, oregano, salt, and pepper until well blended. Adjust seasoning to taste.
  3. In a large bowl, combine the cooled pasta, chicken, bacon, hard-boiled eggs, cherry tomatoes, mozzarella, and red onion if using.
  4. Pour the dressing over the salad and gently toss until everything is evenly coated.
  5. Stir in the chopped basil. Taste and adjust seasoning with salt and pepper as needed. Serve immediately or refrigerate for 30 minutes to let the flavors develop.



Easy Summer caprese tomato salad

Easy Summer caprese tomato salad

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

This easy summer caprese tomato salad is fresh, vibrant, and effortlessly delicious. Whether served as a light appetizer or an easy side dish, it’s the perfect companion to all your favorite warm-weather meals.

Caprese salad is the classic no-cook recipe—ideal for hot days when you’d rather not turn on the stove. It highlights three simple, high-quality ingredients: ripe, juicy tomatoes, creamy fresh mozzarella, and fragrant basil leaves. With minimal prep and bold, bright flavor, it’s a beautiful way to celebrate the season’s best produce.

For the dressing, you can keep it traditional with a drizzle of extra virgin olive oil and a splash of red wine vinegar, or take it up a notch with a luscious balsamic reduction for added sweetness and complexity.

Things to know about this easy Summer caprese tomato salad recipe

Fresh is Best: The key to an unforgettable Caprese salad is using the freshest, ripest tomatoes and creamy mozzarella. Summer tomatoes at their peak flavor make all the difference.

Simple Ingredients, Big Flavor: With just a handful of ingredients—ripe tomatoes, fresh mozzarella, basil, olive oil, and balsamic vinegar—this salad shines with pure, vibrant flavors.

Quick and Easy: This recipe comes together in minutes, making it perfect for a light lunch, picnic, or a quick side dish for your summer dinners.

Customizable: Feel free to switch up the basil for fresh arugula or add a sprinkle of sea salt or cracked black pepper to suit your taste.

Perfect for Entertaining: Its colorful presentation and fresh taste make it an elegant starter or side that impresses guests effortlessly.

Make It Ahead: While best enjoyed fresh, you can prepare it an hour ahead and keep it chilled—just add the basil and dressing right before serving to keep everything bright and fresh.

If you are looking for more easy summer salad recipes try my Pesto tortellini pasta salad. If you make these recipes please leave me a comment I love hearing from you. It’s my favorite part!!!

Easy Summer Caprese tomato Salad

  • 2-3 medium heirloom or ripe red tomatoes
  • 12 slices fresh mozzarella
  • 10–12 fresh basil leaves
  • 1 cup balsamic vinegar
  • 1 tablespoon honey
  • Salt and freshly ground black pepper (to taste)
  1. Slice the tomatoes and mozzarella into 1/4-inch thick rounds.
  2. On a serving platter, layer the tomato slices, mozzarella slices, and basil leaves in an alternating pattern, slightly overlapping them for a beautiful presentation.
  3. In a small saucepan, combine the balsamic vinegar and honey. Simmer over low heat for 5–7 minutes, stirring occasionally, until the mixture has reduced and thickened into a syrup-like glaze. Let it cool slightly.
  4. Lightly season the salad with salt and freshly ground black pepper. Drizzle the balsamic glaze over the top just before serving.



Buffalo Air fried chicken Wings

Buffalo Air Fried chicken Wings

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

This Buffalo air fried  wing recipe is prefect when your craving chicken wings but want healthy too!!

We’ve been on a chicken wing kick lately. It all started on my wedding anniversary.  When our conversion turned  to the first night we met at the Anchor Bar in Buffalo  New York , where the famous Buffalo chicken wing originated.

And in our first hole in the wall eatery the lines were out the door for  the copycat version of the original Anchor Bar chicken wing.

No wonder Buffalo chicken wings have a special place  in my heart and kitchen. It’s an extra bonus that  chicken wings are a family favorite.

Even with my love for the original deep fried Buffalo Chicken wings, my direction at this age is to take the classics and make them healthier if possible. This Buffalo chicken wing recipe was an easy one to make a little heathier  using my air fry

What I used for these Buffalo air fried chicken wings

The original Anchor bar recipe for Buffalo chicken wings calls for deep frying the wings. You can use the deep frying method if it fits your lifestyle and taste. If your going the healthier route then air fried is the way to go.

The most important ingredient in the original Buffalo chicken wing recipe and in this air fried version is the Frank’s Hot sauce.

I used both sections of the  chicken wing cutting off the tip. Feel free to use the whole wing  without cutting them if that’s your preference.

Please watch the video and please don’t forget to leave  me a comment here and tag me on Instagram with your creations. I love hearing from you it’s my favorite part!!!

Buffalo Air Fried chicken Wings

  • 2 lbs. chicken wing sections
  • 1 stick of butter
  • 1/2 cup Franks hot sauce
  • 2 Tbs. each ground garlic (onion powder, chili powder and Italian seasoning)
  • 2 Tbsp. baking powder
  • Salt and pepper to taste

  1. Wash the chicken wings then pat dry let sit on a cookie sheet in the refrigerator for at a least an hour.

  2. Mix the dry ingredients together
  3. Use half of the dry ingredients for the chicken wing dry rub add the baking powder to this half. Reserve the remaining spices for the hot sauce
  4. Cover the chicken wings and set in refrigerator again for at least an hour
  5. Set air fryer to 400 or oven temperature
  6. Meanwhile melt the butter add the hot sauce and remaining dry rub.
  7. Air fry or bake the chicken wings for 15 minutes
  8. Toss in Buffalo sauce while hot