Can you put blueberries in overnight oats?

Absolutely! Blueberries add a burst of sweetness and color to your overnight oats. Simply stir in a handful after your oats have soaked overnight. The berries soften and release juice, creating pockets of juicy flavor. For a fun twist, mix both fresh and frozen blueberries, so some remain firmer for a delightful contrast.

What not to add in overnight oats?

Avoid ingredients that become slimy or watery when soaked. For example, bananas can turn mushy and overpower other flavors. Similarly, avoid adding nut oils or heavy sweet syrups before soaking, as they can cause separation. Instead, stir these in right before serving to retain texture and flavor balance.

Are overnight oats actually healthy?

Yes! Overnight oats are a powerhouse breakfast option. Rolled oats provide soluble fiber, which supports heart health and keeps you fuller longer. When you soak them, nutrients like iron and zinc become easier to absorb. You can customize with protein-rich Greek yogurt, chia seeds, or nut butter for extra nutrition. Just watch added sugars—opt for fresh fruit, cinnamon, or a drizzle of honey instead.

What fruits are best for overnight oats?

Fruits that maintain structure and flavor work best. Berries (strawberries, raspberries, blueberries) are top choices—they stay relatively firm and add bright flavors. Chopped apples or pears also fare well, offering a crisp bite. For creamier textures, diced peaches or mangoes are lovely when mixed before serving. Avoid overly soft fruits (like bananas) until just before eating, so they don’t turn too mushy.

Pistachio Summer Pasta Salad: Easy Nutty Pesto Recipe

Name: Pistachio Summer Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Yield: 6 servings
Cuisine: Mediterranean-Fusion
Ingredients: 1 pound fusilli pasta; 1 cup shelled pistachios, toasted and chopped; 2 cups fresh basil leaves, stems removed; ½ cup grated Parmesan cheese; ¾ cup extra virgin olive oil; 1 lemon, zested and juiced; 2 garlic cloves, peeled; 1½ cups cherry tomatoes, halved; 1 cup mozzarella pearls; Salt to taste; Freshly ground black pepper to taste

Description

Pistachio Summer Pasta Salad features tender fusilli tossed in a vibrant, creamy pistachio-basil pesto, finished with juicy cherry tomatoes and creamy mozzarella pearls. This no-cook, make-ahead salad is bursting with bright, nutty flavors—perfect for summer gatherings or easy weeknight dinners.

Ingredients

Scale

1 pound fusilli pasta
1 cup shelled pistachios, toasted and chopped (reserve a handful for garnish)
2 cups fresh basil leaves, stems removed, packed
½ cup grated Parmesan cheese, freshly grated
¾ cup extra virgin olive oil
1 lemon, zested and juiced
2 garlic cloves, peeled and roughly chopped
1½ cups cherry tomatoes, halved
1 cup mozzarella pearls, patted dry
Salt, to taste

Freshly ground black pepper, to taste

Instructions

Cook Pasta: Bring a large pot of salted water to a rolling boil. Add fusilli and cook about 1 minute under al dente time. Drain in a fine-mesh strainer and rinse under cold water until barely warm. Transfer to a large mixing bowl.
Toast Pistachios: While pasta cooks, heat a dry skillet over medium heat. Add the shelled pistachios and toast, stirring constantly, until they become fragrant and deepen in color (about 3–4 minutes). Transfer to a plate to cool, then roughly chop.
Make Pesto: In a food processor, combine basil leaves, ¾ cup toasted pistachios (reserve the rest for garnish), Parmesan cheese, garlic, lemon zest, and lemon juice. Pulse until coarsely combined. With the processor running, slowly stream in the olive oil until the mixture forms a smooth, vibrant-green pesto. Season with salt and extra lemon juice to taste.
Toss Pasta with Pesto: Pour the pistachio-basil pesto over the cooled pasta in the bowl. Use a wooden spoon or silicone spatula to toss until every spiral of pasta is coated. Gently fold in the halved cherry tomatoes and mozzarella pearls, taking care not to crush the cheese.
Season and Chill: Taste and season with freshly ground black pepper and additional salt if needed. Transfer the salad to an airtight container or serving bowl, cover, and refrigerate for at least 30 minutes. Chilling allows the flavors to meld and the pesto to coat each pasta piece.

Garnish and Serve: Before serving, stir the salad gently to fluff. Sprinkle the reserved chopped pistachios and a few fresh basil leaves on top for color and crunch. Optionally drizzle a bit of extra olive oil or a squeeze of lemon juice for brightness. Serve chilled or at room temperature.

Notes

For best texture, don’t overcook the pasta—cook it just under al dente so it finishes cooking slightly during chilling.

Toast pistachios carefully over medium heat; they can burn fast.

If you prefer a spicier kick, add a pinch of red pepper flakes to the pesto.

Leftovers keep well for up to 3 days in an airtight container. Let it sit at room temperature for 10–15 minutes before serving so the mozzarella softens.

Swap fusilli with farfalle or rotini if desired—just choose a shape with ridges to catch the pesto.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: No-Cook / Toss & Chill
Cuisine: Mediterranean-Fusion

Nutrition

Serving Size: 1 serving (about 1⅓ cups)
Calories: 450 kcal
Sugar: 4 g
Sodium: 350 mg
Fat: 22 g
Saturated Fat: 6 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 6 g
Protein: 12 g
Cholesterol: 20 mg

Keywords: Pistachio Summer Pasta Salad, pistachio pesto pasta salad, summer pasta salad, easy pistachio pesto, basil pasta salad, fresh summer salad