July 4th celebration featuring Summer Salads

Happy July 4th! We have been celebrating this holiday weekend by doing one of my favorite things--cook-outs with friends. Last night we went over to our good friend's house to enjoy some good old fashion burgers and hot dogs. I think that one of my favorite things about grilling is that you can basically grill the same things every week (in my book that would be chicken breasts or burgers) but you get a totally different meal based on the side salads you serve with the meal.

Last night I brought my Pesto Potato Salad and Greek Pasta Salad (recipe below) with us to the BBQ, and we will be having left-overs of them tonight with some easy balsamic chicken. Other suggestions for BBQ sides include:

-Swedish Potato Salad with Cucumbers and Red Onions
-Green Bean Salad with Mozzarella, Tomatoes and Red Onion
-Mediterranean Orzo Salad

This week is going to be a pretty low-key cooking week, especially since it is a short holiday week and the upcoming weekend is filled with kid's birthday parties and dinners out. As it turns out, we will only be home for three dinners.

Monday: Balsamic Chicken Breast with Pesto Potato Salad and Greek Pasta Salad*

Tuesday: Vegetable Lasagna with homemade bread sticks from epicurious.com

Wednesday: Grilled Pesto Pizza (replace the bruschetta topping with my simple perfect pesto, and top with fresh mozzarella and tomatoes for the last 3 minutes of grilling) with a large Italian Side Salad

Greek Pasta Salad
Serves: 10
PointsPlus per serving: 6
240 calories, 10 grams fat

Ingredients
1/2 box Barilla Plus Rotini pasta, cooked and drained
1 cup canned chickpeas 
2 carrots, diced
10 kalamata olives, sliced
1/2 cup Athenos Feta cheese with tomato & basil   
1/2 cup cherry tomato , sliced
1/4 cup diced celery  
1/4 cup diced cucumber  
1/4 cup diced red onion  

Dressing
1/3 cup olive oil  
2 Tbs cup red wine vinegar  
2 Tbs lemon juice
2 Tbs fresh chopped oregano
2 Tbs fresh chopped parsley
2 cloves garlic, crushed
1 Tbs honey
2 tsp salt
1/2 tsp pepper

Directions
-Mix dressing together in a small bowl. For best results, blend dressing in a small food processor.
-Set dressing aside.
-Mix cooled pasta with all ingredients EXCEPT for the feta cheese.
-Top pasta/veggie mixture with dressing and stir well.
-Add feta cheese last, mixing until just combined so that it doesn't get too crumbly.
-Refrigerate for 2+ hours so that flavors get a chance to infuse pasta.

Healthy meals to nourish your mind.