Tri-Color Pasta Salad

1 12 oz. package tri-color rotini pasta, cooked and drained
3 roma tomatoes, diced
1 can black olives, sliced
¼ cups red onion, finely diced
3/4 cup parmesan cheese
6 fresh basil leaves, cut into strips
4 tablespoons basil pesto
2/3 cup creamy Caesar dressing
2 teaspoons sauté spice (equal parts black pepper, salt, and garlic powder)
½-1 cup toasted pine nuts

Cook pasta and coat with Caesar dressing while warm. Add the rest of the ingredients (minus the pine nuts) and toss.

Top with toasted pine nuts. Refrigerate until ready to serve.

from: Mel's Kitchen Cafe

Honey Lime Grilled Chicken

3 tbsp reduced sodium soy sauce
2 tbsp natural honey
1 tbsp vegetable oil
juice of 1 lime
1 tbsp garlic powder (OR 2 fresh garlic cloves, minced)
1 lb boneless, skinless chicken breast

In a small bowl, whisk together all of the above ingredients.

Place chicken in a glass dish and pour the marinade over top. Flip chicken so that is is evenly coated on both sides. Let marinate for at least an hour, or up to a full day (if you can!).

When ready, grill on medium heat for 10-15 minutes, or until no longer pink on the inside.

Serve with brown rice and your favorite veggie side!

from: running to bake