Nothing says summer quite like firing up the grill, serving juicy burgers and hot dogs and gathering with family and friends for a backyard feast. And while the main course may get most of the attention, everyone agrees that the best part of any summer cookout is the sides!
From classic potato salad to vibrant corn salad and crisp coleslaw, these are the best BBQ side dishes to serve during grilling season! Whether you’re hosting your next cookout or heading to a neighborhood potluck, these easy sides pair perfectly with bbq chicken, ribs, burgers and grilled vegetables. Go through the list and let me know what you’re making first!
12. Chicken Macaroni Salad
This hearty chicken macaroni salad combines tender chicken, elbow macaroni, crunchy celery and a creamy dressing for a filling and satisfying side. Dijon mustard and lemon juice impart a nice tanginess, while sour cream and mayonnaise create the perfect creamy texture.
This macaroni salad is a great side for hot dogs, burgers or smoky grilled chicken. The flavors get even better the next day, making it an easy BBQ side dish to prepare ahead of time.
Chicken Macaroni Salad
Ingredients
Method
- Boil and drain the macaroni according to package directions for al dente. Rinse with cold water and set aside.
- Make the dressing: whisk all ingredients together in a large mixing bowl.
- Cut the cooked chicken into bite-size pieces. Dice the bell peppers, celery and onions.
- Add the chicken, vegetables and cooked macaroni to the bowl of dressing. Stir well to combine. Serve cold or at room temperature.
11. Mexican Street Corn Pasta Salad
If you love elote, this Mexican street corn pasta salad takes things to the next level! Tender pasta, fresh corn, cotija cheese, chili powder, lime juice and a creamy dressing combine for one of the best BBQ sides of the season. The smoky flavor from grilled corn pairs beautifully with creamy avocado and chopped cilantro.
Serve it alongside BBQ chicken or grilled steak with tortilla chips for scooping. This pasta salad delivers bold flavor in every bite and quickly becomes a summer staple.
Mexican Street Corn Pasta Salad
Ingredients
Method
- Cook and drain the pasta according to package directions for al dente. Rinse the pasta with cold water.
- Make the dressing: Whisk together the mayonnaise, sour cream, chili powder, lime juice and salt in a large mixing bowl. Set aside.
- Remove the seeds from the jalapeño pepper and finely dice it. Dice the scallions and chop the cilantro. Peel the avocado and cut it into bite-sized pieces.
- Add the cooked pasta, corn, jalapeños, scallions, cilantro and avocado to the bowl of dressing. Gently fold together until combined. Sprinkle with crumbled cotija cheese.
10. Sweet Summer Corn & Scallion Salad
Fresh corn is one of the highlights of summer, and this simple side dish lets it shine. Sweet kernels are tossed with scallions, honey, lime juice and buttery avocado for a light and refreshing corn salad.
Serve it at room temperature with grilled meats or seafood for the perfect summer side dish. It’s a beautiful thing when simple ingredients come together in such a delicious way!
Sweet Summer Corn & Scallion Salad
Ingredients
Method
- Grilling method: Heat grill to 400 degrees. Set the corn directly onto the grates. Move them around every few minutes, until the kernels are slightly charred, about 8-10 minutes. Remove and let cool.
- Boiling method: Place corn cobs into large pot and cover with water. Cover the pot and set burner to high. Once the water boils, remove the pot from the heat. Remove corn from the pot and run it under cold water until it is cool enough to handle.
- Using a serrated knife, shave the kernels off the cobs and discard the cobs.
- In a large bowl, whisk the vinegar, honey and salt. Whisking, slowly pour in the olive oil. Fold in the corn, avocado, scallions and cheese. Serve at room temperature or chilled.
9. Summer BBQ Potato Salad
No list of barbecue sides is complete without classic potato salad. This version combines tender potatoes, hard-boiled eggs, celery and a creamy dressing with sweet onions and pickle relish. We’re also adding 2 kinds of mustard for depth of flavor. It’s one of our favorite ways to round out a summer cookout menu and pairs perfectly with baked beans, burgers and ribs.
The Best Potato Salad Recipe for Your Summer BBQ
Ingredients
Method
- Bring a large pot of water to a boil over high heat. Slowly lower the eggs into the boiling water. Reduce heat to a rolling simmer. Cook for 12-13 minutes.
- While the eggs are cooking, set up a bowl of ice water. Once the eggs are finished cooking, remove them from the hot water with a slotted spoon and place them into the ice bath for 5-10 minutes.
- Peel and chop the eggs. Set aside.
- Place potatoes in a large pot and cover with water. Cover the pot. Bring to a boil and cook for 25-30 minutes, until fork tender.
- Drain and potatoes and rinse with cold water. Peel the skins off and cut into bite sized pieces.
- Dice the celery. Grate the onion.
- In a large bowl, combine the mayonnaise, mustards, hot sauce, grated onion, relishes, salt and pepper. Whisk until smooth.
- Fold the potatoes, eggs and celery into the mayonnaise mixture. Serve at room temperature.
8. Mexican Macaroni Salad
Mexican macaroni salad is packed with colorful vegetables, creamy dressing and bold spices. Elbow macaroni is tossed with corn, bell peppers, lime juice, chili powder and fresh corn for a flavorful salad everyone loves.
This fun twist on traditional macaroni salad makes it one of the best BBQ side dishes for parties and potlucks! Pair it with BBQ sauce-slathered ribs or grilled chicken for a crowd-pleasing combination.
How to Make Mexican Macaroni Salad (Easy Recipe)
Ingredients
Method
- Make the dressing: Whisk all ingredients together in a large bowl. Set aside.
- Cook the macaroni according to package directions for al dente. Drain and rinse with cold water. Set aside.
- Dice the bell pepper and red onion. Chop the scallions and cilantro. Half the cherry tomatoes.
- Add cooked macaroni and chopped vegetables into the bowl with the dressing. Gently stir to combine.
7. Red Hot and Blue Potato Salad
Made with only six ingredients, this simple potato salad recipe, a copycat of Red Hot and Blue’s famous side dish, is the easiest and most delicious recipe you’ll make this summer. Hard boiled eggs add richness while extra celery seed gives this potato salad lots of fresh flavor.
Perfect for Memorial Day, Fourth of July or your next summer cookout, this dish brings big flavor to the table. Serve it alongside sweet potato fries, baked beans and grilled sausages for the ultimate barbecue season spread.
The Best Potato Salad Recipe (Red Hot and Blue)
Ingredients
Method
- Bring a large pot of water to a boil over high heat. Slowly lower the eggs into the boiling water. Reduce heat to a rolling simmer. Cook for 12-13 minutes.
- While the eggs are cooking, set up a bowl of ice water. Once the eggs are finished cooking, remove them from the hot water with a slotted spoon and place them into the ice bath for 5-10 minutes.
- Peel and chop the eggs. Set aside.
- Scrub the potatoes and cut them into bite sized pieces.
- Place potatoes into a large pot and cover with cold water. Bring the pot of water to a boil. Reduce heat to medium and cook the potatoes for 15-20 minutes, until fork tender. Drain and rinse with cold water.
- In a large mixing bowl, combine the mayonnaise, chopped green onions, celery seed and salt. Slowly fold in the potatoes and eggs.
- Serve at room temperature.
6. Mediterranean Pasta Salad
Loaded with crisp vegetables, pasta, feta, and juicy cherry tomatoes, Mediterranean pasta salad is always a hit. Tossed in an easy, zesty dressing, it’s fresh, colorful and satisfying. This pasta salad works well as a light main course or a great side for grilled meats.
Mediterranean Pasta Salad
Ingredients
Method
- Cook pasta according to package instructions for al dente pasta. Rinse hot pasta with cold water until it cools.
- If you have a Good Seasons shaker, use it to make the dressing. If not, whisk the salad dressing packet with the vinegar and 3 Tbsp. water in a small bowl. Whisking constantly, slowly pour the olive oil into the vinegar mixture until combined.
- Combine the cooled pasta, tomatoes, onions, zucchini, basil and feta in a large bowl. Pour the dressing over the ingredients and toss gently to coat.
5. Healthy Southwestern Coleslaw
This healthy slaw features crunchy red cabbage, jalapeño peppers, sweet summer corn and a creamy avocado dressing with fresh lemon juice. It’s a lighter spin on classic creamy coleslaw but still packed with flavor! It’s dairy free, gluten free and low carb. Serve it on tacos, alongside BBQ chicken or with tortilla chips for a fun and fresh side.
Healthy Southwestern Coleslaw Recipe (Without Mayo)
Ingredients
Method
- Toss cabbage, corn, jalapeno peppers and scallions together in a large bowl.
- Puree all dressing ingredients in a food processor or blender. Pour dressing over slaw and mix to combine.
- Store in an airtight container overnight or for several hours before serving.
4. Spicy Asian Cucumber Salad
Cool cucumbers tossed in a spicy sesame dressing create a refreshing contrast to rich grilled foods. This salad is super simple and also very low in calories and carbs, so help yourself to seconds! Rice vinegar, ginger, garlic and a drizzle of sesame oil give this flavorful salad bold flavor with minimal effort.
This easy BBQ side dish is especially good with grilled shrimp, steak skewers or barbecue chicken. Sprinkle with red pepper flakes and fresh herbs for extra crunch and freshness.
Spicy Asian Cucumber Salad with Garlic & Ginger
Ingredients
Method
- Peel the cucumbers and slice them in half lengthwise. Scoop out the seeds. Cut into slices. Place cucumbers in a colander while you make the dressing.
- Remove stems from jalapeño peppers and cut into thin slices. Set aside.
- In a large bowl, whisk vinegar, garlic, ginger and sugar. Whisking constantly, slowly pour in the vegetable and sesame oils until incorporated.
- Add the cucumbers and jalapeños to the bowl and toss until coated. Garnish with red pepper flakes and sesame seeds.
3. Black Bean, Corn and Avocado Salad
This colorful salad combines black beans, fresh corn, creamy avocado, juicy tomatoes, cilantro and fresh lime juice for a refreshing summer favorite. It’s one of the best side dishes for cookouts because it pairs well with almost everything from burgers and hot dogs to grilled fish and tacos. We love serving it with homemade tortilla chips for scooping.
The Best Black Bean, Corn and Avocado Salad Recipe
Ingredients
Method
- Place the corn in a large pot and cover with water. Bring to a boil. Cover and remove from heat. Let sit 5 minutes, then drain and allow to cool. Once cool, shave the kernels off the cobs using a serrated knife.
- Toss the corn together in a large bowl with the tomatoes, black beans and scallions. Set aside.
- Whisk the honey and lime juice together in a small bowl. Whisking constantly, slowly pour in the olive oil until fully combined. Season with salt and pepper. Set aside.
- When ready to serve, gently fold the avocado and cilantro into the salad ingredients and toss with the honey-lime dressing. Season with salt and cracked black pepper, if desired.
2. Cold Pesto Pasta Salad
Cold pesto pasta salad is one of those summer sides that disappears quickly at every party. Tender pasta is tossed with basil pesto sauce, juicy cherry tomatoes, mozzarella pearls and sweet summer corn. I always recommend making my homemade basil pesto sauce recipe, but to make things super quick and easy you can buy pesto sauce at the grocery store.
Make this side dish ahead of time and store leftovers in the fridge for several days. This pasta salad tastes delicious chilled or at room temperature, making it a perfect side dish for outdoor entertaining.
The Best Cold Pesto Pasta Salad
Ingredients
Method
- Cook pasta in a large pot of salted water until al dente. Drain. Rinse with cold water until the pasta reaches room temperature. Set aside.
- In a blender or food processor, puree the basil, Parmesan, garlic, pine nuts, salt, pepper and olive oil until smooth.
- Grill or boil the corn. If boiling, set the corn into a large pot of cold water. Bring just to a boil, then remove from heat. Using a sharp knife, shave the kernels off the cobs and discard.
- Toss the pasta with the pesto sauce in a large bowl. Fold in the remaining ingredients. Cover and chill until ready to serve.
1. Restaurant Style Coleslaw
This classic creamy coleslaw is crisp, tangy and slightly sweet thanks to a touch of sugar in the dressing. If you like the coleslaw at KFC, you’re going to love this recipe!
Made with shredded cabbage, carrots, and a creamy dressing, it’s a timeless classic side for every barbecue spread. Serve it with pulled pork sandwiches, ribs or fried chicken for the perfect balance of texture and flavor.
How to Make Restaurant Style Coleslaw (Just like KFC)
Ingredients
Method
- Whisk all ingredients except the cabbage and carrots together in a large mixing bowl.
- Add the cabbage and carrots and toss to coat. Cover and chill in the refrigerator until ready to serve.
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