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.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

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.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

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.

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.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

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.

Summer Entertaining: Ultimate Restaurant Style Salsa

The Ultimate Restaurant Style Salsa is easy to make using fresh ingredients and your handy food processor.  Perfect for all your summer get togethers!

Ultimate Restaurant Style Salsa 

Whenever we entertain over the summer next to the pool,  we typically serve a mix of snack food before the main meal.  This homemade restaurant style salsa served along with tortilla chips fits the bill.  Plus it's even better than any jarred salsa.  

A few simple ingredients thrown in the food processor and pulsed to perfection will create a saucier salsa that is reminiscent of the ones served at your favorite Mexican restaurant. 

Enjoy!

Entertaining Tips

Many great connections are made around the table eating wonderful food.  You can have people come over as strangers and leave as friends with good food, conversation, and your wonderful hospitality.  Entertaining doesn't have to be lavish or over-the-top, but should be special and unique.  Providing appetizers such as this homemade salsa and chips is one way to get people to interact before dinner.

I served this in a long weaved bread basket, lining it with a colorful towel.  Instead of just using this basket for the chips I snuggled in a deep bowl that holds the salsa.  That keeps the dip close to the dippers.  Another way would be to use a round basket with the dip bowl in the middle and chips all around.  Simple yet elevated from the typical bag of chips and a tub full of salsa.  Serve along with drinks or cocktails and other types of chips and salasa for variety.  

What Ingredients do I need?

• 28 oz canned diced or whole tomatoes - use a good quality tomato for the best flavor
• garlic
• cilantro
• jalapeno - fresh or jarred pickled jalepenos
• cumin
• red onion
• 1 fresh lime - fresh lime juice is always best

Substitutions and Variations

• Use fresh tomatoes, about 1 1/2 - 1 3/4 lbs. I would peel them first.

• Don't like your salsa spicy? Leave out the jalapeno.

• If you don't have any jalapeno on hand use a few dashes of hot sauce or sirracha.

• Use white or yellow onion instead of red.

• Try adding salsa over grilled chicken, or use it as a sauce when baking chicken.  Add a dollop to tostadas, tacos, and burritos.  Serve along quesadilla with sour cream.

Kitchen Tips and Notes

• Use a good quality/brand of tomatoes for the best flavor.  

• Pluse your indgredients in the food processor instead of letting it run.  This way you can control how chunky or liquidy the salsa is.

• Allow your salsa to sit about 20 minutes before serving so the flavors meld together.

• Leftover salsa (though there may not be any!) can be kept in the refrigerator for 3-4 days.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Ultimate Restaurant Style Salsa

Yield:  A little over 1 quart

Ingredients:

1 28 oz can of whole or diced tomatoes

½ of a red onion, diced
2 cloves garlic
1 jalapeno, chopped
1/2 of a bunch of cilantro – roughly 1 good sized handful
Juice from 1 fresh lime
1 teaspoon kosher salt 

1 teaspoon ground cumin

Directions:

Add all ingredients to a 10 cup capacity food processor.  Pulse until you get your desired consistency. Taste and adjust seasoning as desired. Place in a large container and allow to sit 20 minutes to blend flavors.  Serve.  Leftovers can be stored in the refrigerator up three to four days. 

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

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

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.

White Chicken Chili

For a different take on chili, whip up this thick and hearty White Chicken Chili.  It's filled with chicken, white beans, and green chilies and has the best southwestern flavor!

WHITE CHICKEN CHILI

I love a good chili, but sometimes you want to stray from the typical beef flavoring and go a little lighter.  In steps White Chicken Chili.  Filled with chunks of chicken breasts, Cannellini beans (white kidney beans), and the flavors of the southwest with green chilies, chili powder, and some hot sauce.  I also went a little rouge and added some corn for a little veggie addition.  Boy, this chili is good!

Perfect during these winter months, this makes a good lunch or dinner with a salad and some crusty bread to sop up all that thick broth.  And can you say game day food?  Winner!

What Ingredients do I need?

• chicken breasts
• low sodium chicken broth
• Cannellini beans
• canned corn
• canned green chilies
• Tabasco sauce
• chili poweder
• onion powder
• cream cheese
• cornstarch

Substitutions and Variations

• use any white bean
• use any hot sauce, or red pepper flakes or cayenne pepper to heat the chili
• use sour cream or yogurt to add creaminess instead of cream cheese
• add hominy or mexicorn to the chili
• use rotisserie or saved shredded chicken instead of cooking the breasts
• use chicken thighs instead of breasts

Kitchen Tips and Notes

• To save time use already cooked shredded chicken or buy a rotisserie chicken and shred it.
• thickeners:  equal parts cornstarch and water added to boiling liquid.  You can also thicken using potato starch or flour slurry.
• This soup freezes well for up to 3 months
• Double the recipe for a large crowd
• Can be converted to a crock pot or Instant Pot - add the cream cheese in the last stages of cooking.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

White Chicken Chili

serves 4

4 boneless skinless chicken breasts
2 cups low sodium chicken broth
1 14 oz can Cannellini beans, drained and rinsed
1 14 oz can corn, drained
1 4 oz can green chiles 
1 teaspoon Tabasco Sauce
1 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon salt
4 oz cream cheese room temperature
1 tablespoon corn starch
1 tablespoon water

Add chicken breasts and chicken broth to a 3-4 quart dutch oven or soup pot.  Bring to a boil, then reduce to medium low, cover and simmer for 15-20 minutes or until cooked through and tender.

Remove chicken breasts from pot to a cutting board and shred.   Place shredded chicken back in the pot with the chicken broth.

Add beans, corn, green chilies, Tabasco sauce, chili powder, onion powder, salt and stir to combine.  Cut the cream cheese in to cubes and add to the soup stirring occasionally until melted.  Cover and simmer for 10 minutes.

To thicken the soup, stir together corn starch and water and add to chili.  Raise the heat to high and boil for 5 minutes until desired thickness.