Ultimate Mediterranean Pasta Salad – Easy Side Dish for BBQs & 4th of July

This Ultimate Mediterranean Pasta Salad is the perfect easy make-ahead side dish for BBQs, potlucks, and 4th of July celebrations—fresh, zesty & crowd-pleasing!

 

Ultimate Mediterranean Pasta Salad – Easy Side Dish for BBQs & 4th of July

Every year, as the 4th of July rolls around, I find myself reaching for recipes that are bright, bold, and built for sharing. You know the ones—dishes that hold their own at the cookout table, that can chill in the fridge while you chase sparklers or man the grill, and still wow everyone when it’s time to eat. This Ultimate Mediterranean Pasta Salad is that dish.

It’s become my go-to for summer gatherings: a colorful, crave-worthy mix of tender rotini, juicy tomatoes, crunchy cucumbers, sweet peppers, and salty bites of feta and salami. But what really ties it together? A zesty lemon-herb dressing with a touch of honey, sumac, and paprika—it’s bold, tangy, and completely irresistible. Whether you're heading to a 4th of July potluck, planning a backyard BBQ, or just want a make-ahead meal that brings the sunshine, this pasta salad checks every box.

Enjoy!

What Ingredients do I need?

Pantry/Dry Goods

• Rotini pasta
• Sun-dried tomatoes (packed in oil)
• Extra virgin olive oil
• Red wine vinegar 
• Honey
• Dijon mustard
• Dried Italian herb blend
• Paprika
• Sumac
• Sea salt
• Black pepper

Deli/Cheese

• Feta cheese (crumbled)
• Beef Genoa salami (sliced or stick-style)

Produce

• Cherry or grape tomatoes
• Persian cucumbers
• Orange bell pepper
• Red bell pepper
• Small red onion
• Fresh basil
• Lemons (for juice and zest)

Substitutions and Variations

Substitutions

• Pasta:  Instead of rotini: Fusilli, penne, farfalle, or cavatappi

• Cherry or Grape Tomatoes:  Chopped Roma or vine tomatoes (remove excess juice/seeds)

• Persian Cucumbers:  English cucumber (peeled if preferred) or regular cucumber (remove seeds)

• Orange & Red Bell Peppers:  Any bell pepper color or use roasted red peppers for a smoky flavor

• Red Onion:  Shallots (milder) or sweet yellow onion (thinly sliced)

Variations

• Vegetarian Delight:  Omit the salami and add chickpeas or white beans for protein.  Toss in kalamata or green olives for a salty punch.

• Herb Garden Twist:  Swap basil with a mix of mint, parsley, and dill for a fresh, herby take.  Add a sprinkle of lemon zest just before serving for brightness.

• Grain Swap:  Swap pasta with orzo, couscous, quinoa, or farro for a different texture or a gluten-free option.

Kitchen Tips and Notes

• Cook pasta just to al dente: Slightly firm pasta holds up better once chilled and tossed in dressing—no mushy bites here!

• Use the good olive oil: Since the dressing is raw and lemon-forward, a high-quality extra virgin olive oil makes a big difference in flavor.

• Toss dressing just before serving (if prepping ahead): This keeps the salad vibrant and prevents sogginess. Or reserve a few spoonfuls to refresh the salad right before serving.

• Double the dressing: It keeps well in the fridge for up to a week and tastes great drizzled on grilled chicken, veggies, or even grain bowls.

• Store in an airtight container in the fridge for up to 3–4 days. The flavors will deepen as it rests!

• Freshen it up before serving: Pasta can absorb dressing as it sits, so revive it with a splash of olive oil, lemon juice, or a spoonful of leftover dressing.

🔥BBQ Hosting Tips – Stress-Free, Crowd-Pleasing, and Fun

Throwing a backyard BBQ doesn’t have to mean sweating over the grill all day or scrambling at the last minute. With a little prep and a few smart hosting tricks, you can enjoy the party right along with your guests. Here are some of my go-to tips for effortless and memorable summer gatherings:

1. Prep Sides the Day Before:  Make-ahead dishes (like this Mediterranean pasta salad!) are lifesavers. Cold salads, dips, and marinated veggies can all be prepped a day in advance, saving you time and fridge space on party day.

2. Keep Drinks Cold & Easy to Grab:  Fill a cooler or drink tub with ice and stock it with sparkling water, lemonade, sodas, and maybe a signature mocktail or punch. Label it clearly and station it away from the cooking zone to avoid crowding the grill.

3. Plan a Simple, Grilled Main Dish:  You don’t need five kinds of meat. Choose 1–2 main proteins—like burgers and chicken—or go plant-based with grilled veggie skewers or portobello mushrooms. Simpler menus = happier hosts.

4. Create a Serve-Yourself Station:  Set up a buffet-style layout where guests can build their own plates. Include condiments, toppings, utensils, and napkins in one place so people don’t have to ask (or interrupt you) mid-flip.

5. Add Ambience with Music & Lighting:  A fun playlist and a few strings of patio lights or lanterns can instantly elevate the atmosphere. Bonus: citronella candles or herbs like rosemary and mint can help keep bugs at bay while setting the mood.

6. Prep for Clean-Up Ahead of Time:  Place labeled bins for recycling, and trash where guests can find them easily. Keep a stash of wet wipes and paper towels nearby—you’ll thank yourself later.

Bonus: Don’t Try to Do It All:  Let guests bring drinks, dessert, or chips. Most people want to help, and it makes the party feel more relaxed and communal.

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Ham and Swiss Sliders

These scrumptious Ham and Swiss Sliders are so melty and gooey, yet easy to make for all your gatherings.

Ham and Swiss Sliders

It's the season of summer gatherings; graduation parties, baby showers, pool parties, picnics, game day, potlucks and BBQs.  Sliders are the perfect finger food that can be an appetizer, or the main meal, and work for any gathering.

Ham and swiss are iconic flavors and when you serve it hot and I'm in heaven with that melty cheese.  So these are right up my alley.  I've even made these for lunch on the weekend, (adjusting the quantity) just for me and my husband (pictures are from our weekend lunch).  You've gotta change up the plain old sandwich sometimes!

This one has a mix of spicy brown mustard and mayo to accompany the ham and cheese, and it's served on dinner rolls that are topped with a savory butter, garlic mixture.  The topping takes these slider over the top with flavor!  Easy to assemble and then pop them in the oven to melt the cheese and heat up that topping.  Yum!  I'm ready to make another batch just thinking about them.

Enjoy!

What Ingredients do I need?

• dinner rolls
• spicy brown mustard
• mayonnaise
• sliced deli ham
• sliced Swiss cheese
• butter
• poppy seeds
• garlic

Substitutions and Variations

• Use Hawaiian Sweet rolls

• Use any sandwich condiment you like, or try adding some horseradish to the mayo

• Switch up the cheese, try pepper jack, provolone, or Monterey Jack

• Change the meat to turkey or roast beef

• Use the topping for any slider, try Italian cold cuts with provolone etc.

Kitchen Tips and Notes

• Make sure to cut the rolls in half horizontally without separating the rolls.  It will make assembly so much easier.

• You will need aluminum foil to cover the sliders when baking.

• Taking the aluminum foil off for the last 5-10 minutes will help them get brown and a little crustier on the top.

• Make as many slider as your want to fit the situation or number of people you are serving.

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Ham and Swiss Sliders

makes 12 sliders

1 package of 12 dinner rolls

spicy brown mustard
mayonnaise

1 pound sliced deli ham
6 slices Swiss cheese, halved
4 Tablespoons butter, melted
2 teaspoons poppy seeds
2 cloves garlic, minced

Preheat your over to 350 degrees.

Without separating rolls, cut rolls in half horizontally and then place bottom halves of rolls in a baking pan. Spread bottom rolls with spicy brown mustard, and the tops with mayo.  Layer with ham and cheese, then place on the tops.  

In a small bowl add melted butter, poppy seeds, and minced garlic.  Stir to combine.  Brush the tops of the rolls with the butter mixture making sure to get the garlic and poppy seed that tend to go to the bottom of the mixture.  Cover with aluminum foil.

Bake, covered, 20 minutes. Uncover and bake another 5 minutes.  Serve hot.

Homemade Banana Pudding with Chessman Cookies (lighter version)

My Homemade Banana Pudding with Chessman Cookies is a Southern essential dessert made lighter and served up as parfaits.  Perfect for all your spring and summer celebrations!

Homemade Banana Pudding with Chessman Cookies 

(lighter version)

Banana pudding is such a favorite southern dessert, I don't know anyone who doesn't love it.  I've taken my mom's recipe and made a lighter version and then changed the presentation by serving it as cute little parfaits.  I've also swapped out the typical vanilla wafers for these cute shortbread Chessman cookies from Pepperidge Farms to elevate it just a little bit.

This easy to make homemade recipe is the perfect dish for upcoming celebrations like Mother's Day, Father's Day, Memorial Day, 4th of July, and all types of picnics and BBQs all summer long.  It's definitely a dessert you will be wanting more.

Enjoy!

What Ingredients do I need?

• 2% milk
• unsalted butter
• sugar
• cornstarch
• pure vanilla extract
• bananas - you will want ripe bananas
• Pepperidge Farm Chessman Butter Cookies
• (Optional) whipped cream

Substitutions and Variations

• Use any shortbread of vanilla wafer cookie.

• Change of the flavor of pudding, try chocolate by adding 1/4 cup of cocoa powder of for white chocolate pudding add 4oz of white chocolate.

• This dessert can be layered in an 8x8 square pan instead of individual parfaits.

Kitchen Tips and Notes

• Since there are so few ingredients you want to use the best quality ingredients available to end up with a quality product.

• Pudding will last in the refrigerator up to 3 days.

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Homemade Banana Pudding with Chessman Cookies (lighter version)

serves 4-6


2 cups 2% milk
2 tablespoons unsalted butter
5 tablespoons sugar
2 tablespoons cornstarch

2 tablespoons water
1 tablespoon pure vanilla extract
3 medium bananas
1 pkg Pepperidge Farm Chessman Butter Cookies

(Optional) whipped cream

Combine the milk and butter in a medium saucepan over medium-low heat, stirring to melt the butter.

Mix together 5 tablespoons of sugar and the cornstarch in a small bowl.   Add 2 tablespoons water and mix to create a paste.   Whisk into the milk mixture.   Turn the heat up to medium and cook until thick and bubbly, about 6 to 10 minutes.   Remove from the heat and stir in the vanilla extract.

Transfer to a bowl, cover with plastic wrap (make sure the plastic is touching the pudding to prevent a skin from forming) and refrigerate for at least 4 hours.

To make parfaits:  Place 1 cookie on the bottom of each parfait glass.  Then add a layer of bananas and a layer of pudding. Repeat to make a second layer. Top with whipped cream if using and place a cookie standing up on the side of the glass in the pudding.  Serve.

Southwestern Quinoa Salad

The perfect side dish that's bursting with Southwestern flavors and filled with quinoa, black beans, corn, red onion, and red bell pepper all doused with a lime vinaigrette.

Southwestern Quinoa Salad

As we head in to Spring our food seems to become lighter so let's bring on the side dishes that compliment so many man course items.  This Southwestern Quinoa Salad uses a whole grain as it's base and is filled with corn, red bell pepper, black beans, red onion, and cilantro.  The combination gives this salad a southwestern flair.  But what really makes this dish over the top is the vinaigrette.  A simple lime and chili powder vinaigrette is poured over the top and just bring all the flavors together.  It's a flavor bomb in your mouth!

This salad is very easy to make and has just a few ingredients.  It's great for a picnic with sandwiches or chicken.  Perfect along side chicken, fish, or pork for dinner.  It's such a versatile salad that goes with most dishes.  You'll want to make this all Spring and Summer long.

Enjoy!

What Ingredients do I need?

• Quinoa - I used a tri-color one
• Red onion
• Black beans
• Red bell pepper
• Corn - fresh or frozen
• Cilantro, chopped
• Fresh lime
• Olive Oil
• Chili Powder

Substitutions and Variations

• Try a different grain.  Couscous, bulgur, or farro would work beautifully.

• Add sweet potato, zucchini, or yellow squash for some variety.

Kitchen Tips and Notes

• Make Ahead - This salad can be made several hours ahead, even the day before, of your mealtime.  Serve at room temperature or chilled.
• What do I need to make this?  Simple everyday items:
• good mixing bowls - I like ones with lid so I can store them right in the bowl
• 3 quart saucepan
• fine mesh strainer - I use the handheld ones for all of my grains for the compact size and ease of use.
• wooden spoons
• a good chef's knife - this is a good one for in a lower price range

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Southwestern Quinoa Salad

serves 6-8

1 cup quinoa
1/4 red onion, diced
1 cup black beans, drained & rinsed
1 large red bell pepper, seeded & diced
1 cup corn, fresh or frozen
1/4 bunch cilantro, chopped

Dressing:
3 T olive oil
juice from 1 lime
1/8 tsp salt
1 tsp chili powder

Rinse the quinoa in a fine mesh strainer and then transfer it to a saucepan.  Cook the quinoa in water, according to package directions. (about 15 minutes) Fluff with a fork and remove from the pot to a bowl and allow to cool.    I removed about 1 cup of cooked quinoa and saved it for another use and used the rest for the salad.

Mix in onion, beans, bell pepper, corn, and cilantro.  In a small bowl mix together dressing ingredients.  Whisk well to combine.  Pour over salad and stir until well coated.

This salad may be made a day ahead but stir in the cilantro and dressing no more than 1 hour before serving.  Serve at room temperature or refrigerated.

Mediterranean Couscous Salad

This fresh Mediterranean Couscous Salad is flavor packed with fresh cherry tomatoes, chickpeas, cucumbers, herbs, and feta cheese. A salad you'll want to make all year-round!

Mediterranean Couscous Salad

Tomatoes are at their peak and it's time to take advantage of that by using them in this quick and easy throw together salad.  It's main base is Israeli couscous which is pre-toasted tiny balls of pasta.  This type is larger than the Moroccan type you typically associate couscous with.  It's perfect for salads and lends substance to the dish.  (See below for product sources)  The dish takes advantage of juicy ripe cherry tomatoes that are sweet and bursting with flavor this time of year.  Below I show you my favorite type of cherry tomato.

The salad is very easy to pull together.  Just cook up the couscous, chop your vegetables and herbs, then toss with chickpeas and feta cheese.  A lemon vinaigrette is made to top off the salad.  This one is a winner and I've been making a variation of this all summer long.  In fact, you could make this all year long, but do take advantage of the premium tomatoes that are available now.

Enjoy!

What Ingredients do I need?

• Cherry tomatoes - buy the plumpest, most red tomatoes you can find.  If you can find them on the vine, these tend to have the most flavor.

• Israeli couscous - larger than regular pasta, this is my favorite brand.

• Chickpeas - aka garbanzo beans

• Lemon - for juicing

• Olive oil - get extra virgin

• Garlic - use fresh, pre-minced, or even frozen will do.

• Fresh dill - In summer get the fresh herbs while you can. 

• Persian cucumbers - little green gems that don't need peeling! Bright cool taste.

• Feta Cheese - I prefer buying a block of feta and crumbling it myself.  Feta made from sheep's milk is a wonderful treat as well.

Substitutions and Variations

• Grains such as quinoa, farro, bulgur, or wheat berries may be substituted for the couscous.

• Any mini pasta such as farfalle, penne, or rotini may be used.  They now come in mini sizes.

• Use ripe chopped tomatoes, or heirloom tomatoes if they look better than cherry tomatoes.

• Use English cucumbers instead of Persian.

• Leave off the cheese if needed.

• White cannellini beans would work well.

• Don't care for dill? Try parsley, thyme, or basil.

Kitchen Tips and Notes

• Cook the couscous first since it has to cool before assembly.

• Dried herbs:  I haven't tried it with dried dill, but off season this might be an option.  I would put the dried herbs in with the vinaigrette and then mix it in to the salad.

• For Vegan's use a vegan cheese or leave it off.

• This salad keeps well in the refrigerator for several days in an airtight container.

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Mediterranean Couscous Salad

serves 4-6

1 cup Israeli couscous
1 Tablespoon fresh lemon juice
1 Tablespoon extra virgin olive oil
1 garlic clove, minced
Kosher salt & freshly ground black pepper to taste
3-4 cups of cherry tomatoes, (about 1 1/2 pints), halved 
1 15oz can chickpeas, drained and rinsed
3-4 Persian cucumbers (depending on size), sliced
1/2 bunch fresh dill, chopped
1/3 cup crumbled feta cheese
Kosher salt & freshly ground black pepper to taste

Cook the couscous according to the package directions.  Drain is need be and set aside to cool.

In a small bowl or jar add lemon juice, olive oil, garlic, and a pinch of salt and pepper.  Whisk or shake until emulsified.  

In a large bowl add the cooled couscous, tomatoes, chickpeas, cucumbers, and dill.  Stir to combine.  Drizzle with dressing and toss until well distributed.  Top with crumbled feta cheese and season with salt & pepper to taste if necessary.  Drizzle a little olive oil on top and serve.

Avocado Jalapeno Yogurt Dip

Time to update your same old guacamole recipe by adding creamy protein-packed yogurt to make a healthy new and tasty dip that's perfect for Easter or any of your spring gatherings.

Avocado Jalapeno Yogurt Dip

When I was growing up it wasn't a party unless there was some sort of dip.  I still believe this today and love making fresh homemade ones because the are simple to throw together.  This Avocado Jalapeno Yogurt Dip can be made in 10 minutes!  How's that for quick and easy?

I love a good guacamole, but decided to go for something creamy.  Yogurt is a healthy way to add extra protein, and creaminess to dips.  Plus it's less fattening than sour cream and mayo.  For an extra kick, I've added minced jalapeno along with some fresh dill to brighten the flavor.  Serve this healthy dip with crunchy vegetables, pita chips or pretzels, or use as a sandwich spread.  The taste is amazing!

Enjoy!

What Ingredients do I need?

• avocado - a ripe medium large size
• Greek yogurt - get non-fat or 2% for a healthier dip
• cilantro
• fresh dill
• pickled jalapenos - or use fresh
• onion powder
• limes

Substitutions and Variation

• Substitute parsley for cilantro or try chives for a more onion flavor

• Leave out the dill if you don't like it.

• Use fresh jalapenos or use hot sauce to provide a little heat

Kitchen Tips and Notes

• Double the recipe for a crowd.  

• Leftovers will keep in the refrigerator for 5 days

• Use as a sandwich spread

• Use as a base on toast with chopped tomatoes and red onion and cilantro

• Great with pita, vegetables, or chips

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Avocado Jalapeno Yogurt Dip

serves 6

1 medium-large ripe avocado, pitted and peeled 

½ cup nonfat plain Greek yogurt
⅓ cup fresh cilantro,chopped

2 Tablespoons fresh dill, chopped

1-2 Tablespoons pickled jalapenos
1 teaspoon onion powder
1 tablespoon fresh lime juice
¼ teaspoon salt
¼ teaspoon freshly ground pepper

Place avocado in a small bowl and mash well.  Add yogurt, cilantro, onion powder, lime juice, plus salt and pepper. Stir until mixed well and smooth. Serve.