Easy Summer Salads & Sides for BBQs, Picnics & Parties

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Summer has officially arrived, bringing with it all the fun of the season—picnics, concerts in the park, and family gatherings by the pool. It’s also prime time to fire up the grill.  While classics like chips and corn on the cob are always welcome, adding a few standout side dishes is the perfect way to elevate your spread.

With that in mind, I dug into my old recipe books and pulled out a few of my all-time favorites to share with you. These are tried, tested, and crowd-approved—ideal for hosting a backyard bash or bringing something special to a potluck.  No matter the occasion, these sides are sure to do you proud.  Ready to impress at your next cookout? Let’s dig into these summer-ready side dishes!

Couscous Summer Salad

I actually saw this salad being made on the Food Network while I was on the treadmill at the gym (back when my workout routine was far more consistent!). It looked so fresh and vibrant, I knew I had to try it—and let me tell you, it did not disappoint. With just a bit of chopping and a few simple, fresh ingredients, you’ve got yourself a bright, crowd-pleasing dish that’s perfect for any summer gathering.
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Servings: 12
Course: Salad
Ingredients Method

Ingredients
  

  • 1 - Box flavored couscous garlic or parmesan, cooked
  • 1 - Can chick peas
  • 1 - Red bell pepper finely chopped
  • ½ - Vidalia onion chopped
  • 1 - English cucumbered peeled, seeded, and finely chopped
  • 1 - Tomato chopped
  • 1/4 C - Fresh parsley leaves chopped
  • 1/2 C - Crumbled feta cheese
  • Salt
  • Freshly ground pepper
  • 1/4 C - Olive oil
  • 2-3 Limes juice

Method
 

  1. In a large bowl, toss all the ingredients with the olive oil and lime juice, to taste

Picnic Pasta Cobb Salad

My sister-in-law brought this salad to a family get-together years ago, and we were all clamoring for the recipe by the end of the night. Not only is it totally delicious, but it’s also a stunner thanks to the tri-color pasta—it just looks like summer in a bowl. Now, full disclosure: I’m not the biggest blue cheese fan, so I usually swap it out for feta when I make it. But that’s the beauty of this salad—you can tweak it to fit your taste! HOT TIP: Add the avocado right before serving so it stays fresh and doesn’t get all mushy or brown on you. No one likes sad, mushy guac vibes in their pasta salad. 😉
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Servings: 12
Ingredients Method

Ingredients
  

Salad Ingredients
  • 1 - Box Tri-Color Rotini Pasta
  • 2 C Chicken cooked and cubed
  • 4 - Bacon strips cooked (Optional)
  • 2-3 Tomatoes chopped
  • 4 oz. Blue Cheese crumbles
  • 2 Green onions
  • 2 Medium avocados chopped
Dressing Ingredients
  • ¼ tsp. Lemon Juice
  • 1 Garlic clove mashed
  • ½ tsp. Salt
  • ¼ tsp. Pepper
  • Olive Oil Christina never gave me an exact amount. I used ¼ C

Method
 

  1. Mix together pasta, chicken, bacon, tomatoes, blue cheese, green onions and avocados.
  2. Separately whisk together dressing ingredients.
  3. Pour over salad to taste.

"Can’t Get Enough” Corn Salad

This is hands-down one of my all-time favorite summer recipes. It pairs perfectly with anything off the BBQ and only gets better as it sits and marinates—hello, make-ahead win! My dear friend Kate (of Poppynotes.com) was kind enough to share this gem with me, and I’ve been asked for the recipe pretty much every time I serve it at a party.
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Servings: 12
Course: Salad
Ingredients Method

Ingredients
  

Salad Ingredients
  • 4 C - Corn; Frozen works well
  • 1 - Red onion chopped (1 ½ C worth)
  • 12 - Cherry tomatoes chopped (or roma tomatoes)
  • 1/2 C - Parsley chopped
  • Feta crumbled - to taste
Dressing Ingredients
  • 1 ½ tsp - Cumin
  • 1 T - Dijon mustard
  • 2 T - Red wine vinegar
  • ½ C - Extra virgin olive oil
  • ½ tsp - salt/ground pepper

Method
 

  1. Mix all ingredients in a bowl.
  2. In a separate bowl combine dressing ingredients and whisk thoroughly.
  3. Pour dressing over salad ingredients to taste.
  4. HOT TIP: Better to prepare a couple hours earlier so spices can sink in.

Gigi’s Classic Potato Salad

I was lucky enough to grow up with a mom who really knew her way around the kitchen. This potato salad was her go-to, and it brings back memories of so many 4th of July BBQ’s and summer gatherings. And of course, potato salad is a perfect, classic summer side dish. Mom passed the recipe down to me when I was moving into my first apartment—complete with a step-by-step tutorial, knowing full well I hadn’t spent much time in the kitchen yet. True to form, she even included a few options for that classic potato salad “crunch.” I’m not a celery fan myself, so you won’t find any in my version—but like she always said, make it your own!
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Servings: 10
Ingredients Method

Ingredients
  

  • 8-10 Potatoes
  • 2-3 Hard boiled eggs cut into small pieces
  • 2-3 T - Red onion finely minced
  • 2-3 T - Fresh parsley finely chopped
  • 2 T Vinegar
  • *Optional: Pickles or celery cut into small pieces for crunch
  • Milk - small amount if needed to moisturize

Method
 

  1. Boil potatoes with skins on. When the fork goes easily into the potato, it should be done.
  2. Remove from the water and allow to cool.
  3. Peel and cut up the potatoes into small bite-sized pieces and place in a large bowl.
  4. Add remaining ingredients and blend well. Add milk if needed to moisturize.
  5. Refrigerate covered.

Savor the Sun Orzo Salad

I’ve been racking my brain trying to remember who was kind enough to pass this recipe along—I'd love to give credit where it’s due! The recipe card is well-loved, complete with splatters and yellowed edges, so it’s clearly been a favorite for quite some time. This bright, flavorful orzo salad is perfect for summer dining—and it just so happens to be pretty healthy too. Bonus: it holds up beautifully in the fridge overnight, which makes it a great make-ahead option for picnics, BBQs, or busy weekdays.
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Servings: 10
Course: Salad
Ingredients Method

Ingredients
  

  • 1 lb - orzo cooked
  • ⅓ C - Balsamic vinegar
  • 6 oz. - Feta cheese coarsely crumbled (1 ½ cups)
  • ¾ C - Fresh basil leaves chopped
  • ¾ C - Rehydrated sun-dried tomatoes sliced
  • 1 C - Fresh spinach leaves tightly packed, cut into strips
  • ½ - Red onion chopped
  • 1 tsp - Salt or to taste
  • 1 tsp - Ground seasoned pepper
  • ⅓ C - Olive oil
  • ¼ C - Pine nuts toasted

Method
 

  1. Cook orzo as directed. Drain well and place in a large bowl.
  2. Toast pine nuts at 350 for 10 minutes or until golden. Set aside.
  3. To orzo, add balsamic vinegar and stir well.
  4. Add feta, basil, tomatoes, spinach, onion, red bell pepper, salt, pepper and oil. Toss
  5. well.
  6. Refrigerate until serving. (Salad can be refrigerated overnight.) Just before serving, stir in pine nuts to keep them crisp.

Savory Rice Salad with Capers & Pine Nuts

This salad is an unexpected twist on rice—and it’s so delicious. It makes a fabulous side, pairing beautifully with grilled steak or chicken. Even better? It’s another one of those “prepare-ahead” winners that actually tastes better the next day. Trust me, this one’s a recipe you’ll find yourself coming back to again and again.
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Servings: 10
Course: Salad
Ingredients Method

Ingredients
  

Salad Ingredients
  • 2 T - Fresh lemon juice
  • 2 T - Sherry vinegar
  • 1 T - Dijon mustard
  • 1 T - Minced shallot
  • ¾ tsp - Salt
  • 4 Dashes - Hot pepper sauce such as Tobasco
  • ½ C - Olive oil
Rice Ingredients
  • 4 C - Water
  • 2 C - Long-grain rice
  • 1 ½ tsp - Salt
  • 2 - Bay leaves
  • 2 T - Fresh oregano chopped (or 2 tsp dried, crumbled)
  • ¾ C - Pine nuts toasted
  • ½ C - Capers drained (or one jar, drained)
  • 3 T - Fresh chives chopped

Method
 

  1. For Dressing: Whisk together the first 6 ingredients in a bowl. Gradually whisk in oil. (Dressing can be made 1 day ahead. Cover and chill.)
  2. For Rice: In a large heavy sauce pan, bring 4 cups of water to boil. Add rice, salt and bay leaves and stir well. Cover and reduce heart to low. Cook until water is absorbed, about 20 minutes. Remove bay leaves. Transfer rice to a large bowl.
  3. Add dressing and oregano and toss well. Cover and refrigerate until cool, about 2 hours. (Can be prepared 1 day ahead). When ready to serve, mix in pine nuts, capers and chives into rice. Season with salt and pepper and serve.

Creamy Tomato Basil Penne

This one’s a simple recipe, but wow—it packs a seriously delicious punch! My dear friend Julie brought it as a side dish to a gathering, and I immediately had to track her down for the recipe. It’s so nice to have a warm side dish option in the mix, though honestly, it’s just as tasty served cold. Win-win! Bonus: It pairs exceptionally well with chicken, making it a perfect go-to for weeknight dinners or backyard BBQs.
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Servings: 10
Course: Side Dish
Ingredients Method

Ingredients
  

  • 6 - Roma Tomatoes chopped
  • ¾ C - Fresh basil chopped
  • 1 - 8 oz. Cream cheese cut into cubes
  • 6 oz - Parmesan cheese
  • 1 lb. - Penne pasta cooked and drained
  • Salt/Pepper to taste

Method
 

  1. Preheat the oven to 325.
  2. Place cooked pasta in a 9 x 13 baking dish.
  3. Add cream cheese, tomatoes, basil and parmesan cheese.
  4. Stir (cream cheese will stay in cubes).
  5. Cook for about 20 minutes or until cream cheese is melted.
  6. Remove from the oven and stir to mix in the cream cheese.
  7. Add salt and pepper (a lot) and stir. Serve warm

The Kale Salad That Converts People

Admittedly, I wasn’t exactly on board with the whole “kale craze”—even knowing how packed with nutrients it is, I just couldn’t get into it. That is… until this salad. My daughter took a cooking class at Sur La Table and came home with this killer recipe—along with the game-changing tip: blanch the kale to take out the bitterness. (Kale, yeah!) Add in the creamy parmesan dressing, and it’s pretty much a dream. Safe to say, I’ve officially joined the kale fan club.
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Servings: 6
Course: Salad
Ingredients Method Notes

Ingredients
  

Dressing Ingredients
  • ⅔ C - Mayonaise
  • ⅓ C - Low-fat buttermilk
  • 3 T - Fresh Italian flat-leaf parsley finely chopped
  • 2 T - Fresh chives minced
  • 2 T - Shallots peeled and minced
  • 1 - Clove garlic peeled and minced
  • 1 T - Freshly squeezed lemon juice or to taste
  • 1 dash - Worcestershire sauce
  • ⅓ C - Parmesan cheese finely grated, plus more for garnish
  • Kosher salt and freshly ground black pepper
Ingredients
  • 2 Bunches - Tuscan kale washed, dried, ribs removed
  • 1 T - Vegetable or canola oil plus more for brushing wok (or grill)
  • 1 C - Cherry tomatoes washed and cut in half

Method
 

For Parmesan Dressing
  1. Place mayonnaise and buttermilk in a medium mixing bowl and whisk to combine.
  2. Add remaining ingredients (through Parmesan cheese), whisking well to combine.
  3. Taste and adjust seasoning with salt, pepper, and additional lemon juice.
  4. Cover and refrigerate until ready to use.
To prepare salad
  1. Place the kale into a medium bowl and drizzle with oil, tossing to coat.
  2. Brush wok with olive oil and warm to medium heat.
  3. Using tongs, place the kale in the wok, turning often until the leaves are wilted (about 1-2minutes).
  4. Place into a medium bowl to cool and repeat with the remaining kale.
  5. Once the kale is cooled, stack the leaves onto a cutting board, roll up into a small bundle, & cut into a chiffonade ( ¼-inch strips).
  6. Place the kale and tomatoes into a large bowl and drizzle with enough dressing to lightly coat the leaves and toss well to coat. Add more dressing as needed and toss again.
  7. Taste and adjust seasoning with salt and pepper. If desired, top with additional cheese when served.

Notes

Sur La Table also gives the option to prepare the kale on the grill by coating the grill
plates with oil. We found this more cumbersome and had success using the wok. But, it’s another option.

Broccoli Tortellini Salad

Over the years, I’ve seen plenty of versions of this salad—but this is the one I keep coming back to. Is it the healthiest salad on the table? Hmmm... maybe not. But let’s be honest—calories don’t count at summer gatherings, right? And besides, your guests will be too busy devouring this delicious dish to worry about it anyway. Bonus: It’s easy enough to whip up in about 30 minutes (this doesn’t account for time to cool)but it makes it a total win for last-minute get-togethers
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Servings: 12
Ingredients Method

Ingredients
  

  • 6 - Slices bacon
  • 20 oz. - Fresh cheese-filled tortellini
  • ½ C - Mayonnaise
  • ½ C - Sugar
  • 2 tsp - Cider vinegar
  • 3 - heads fresh broccoli cut into florets
  • 1 C - Raisins
  • 1 C - Sunflower seeds
  • 1 - Red onion finely chopped

Method
 

  1. Place bacon in a large, deep skillet. Cook over medium heat until evenly brown. Drain, crumble and set aside.
  2. Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water for 8-10minutes or until al dente. Drain, and rinse under cold water.
  3. In a small bowl, mix together mayonnaise, sugar and vinegar to make the dressing.
  4. In a large bowl, combine broccoli, tortellini, bacon, raisins, sunflower seeds and red onion. Pour dressing over salad, and toss.

Aunt Bessie’s Famous Macaroni Salad

This family recipe has been a staple at so many of our gatherings over the years—beach days, picnics, and backyard barbecues. My dad’s Aunt Bessie was one of the kindest, sweetest souls. I was pretty young when she passed, so I don’t have a lot of memories—but I do remember how she’d always sneak a silver dollar into our hands when she visited. And, she made the best macaroni salad around. It’s truly an honor to share her recipe with you, so you can enjoy a little taste of Aunt Bess’s beautiful spirit in your own kitchen.
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Course: Salad
Ingredients Method

Ingredients
  

  • 1 pkg. - macaroni pasta cooked to al dente
  • 1 T - Olive oil
  • 1 C - shrimp chopped
  • 2 T - Fresh lemon juice
  • 4 T - Red onion finely minced
  • 2 tsp - Dried dill or to taste
  • 4 stocks - celery de-stringed and finely chopped (*Optional)
  • Garlic salt to taste
  • Pepper to taste
  • Best Foods Mayonnaise just enough to mix thoroughly
  • Milk if needed

Method
 

  1. Place cooked and drained pasta in a large bowl. Add olive oil and stir. Let cool.
  2. To pasta, add the remaining ingredients. Stir. Taste and adjust seasoning as needed.
  3. Chill in refrigerator, covered.
  4. When salad has set, it may need more moisture. Add milk, not mayonnaise.

Chicken Salad

I found this recipe on PInterest (BellyFull) and loved it because it has a nice crunch withoutadding celery (nope, I’m not a fan). I served this salad for a ladies tea and filled fresh croissantswith this yummy salad. It was a huge hit and easy, too—a winning combination in my book. Definitely give this recipe a try.
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Ingredients Method

Ingredients
  

  • 3⁄4 C Mayonnaise
  • 1⁄4 C Plain Greek yogurt
  • 1 1⁄2 tsp Dijon mustard
  • 1⁄4 tsp Onion powder
  • 1⁄4 tsp Coarse salt
  • 1⁄4 tsp Pepper
  • 4 C (about 2 lbs.) cooked, chopped chicken breast, (homemade seasoned and baked, or

    rotisserie) *I actually made mine in an air fryer and it worked perfectly)

  • 3⁄4 C Small diced Granny Smith apple
  • 1⁄3 C Dried cranberries
  • 1/4 C Chopped pecans

Method
 

  1. In a large bowl, whisk together the mayonnaise, yogurt, mustard, onion powder, salt, and pepper. Taste and adjust seasoning, if necessary.
  2. Make sure your chicken is completely cool. Chop it up and add it to the bowl.
  3. Gently fold in the apple, cranberries, and pecans.
  4. Eat as is or place on dinner rolls, sliced croissants, or on top of sliced tomato and lettuce or micro greens.

For more recipes, be sure and check out more of my favs HERE!

I hope you found a few recipes that caught your eye—and maybe even a new favorite or two! If something made you smile (or made you hungry!), feel free to share it with a friend so they can be in the know, too.

For some FUN picnic-style party decor ideas, check out my post HERE!

Honestly, writing this post has me excited to start whipping up some of these tried-and-true favorites again now that summer’s officially here. Let the sunny cooking begin! Do you have a go-to summer side dish? I’m always looking for new ideas. Leave a comment and let me know which one you’ll try first—I’d love to hear what’s going on your table this season!
☀️ For more entertainment and lifestyle ideas to get your summer started, be sure to subscribe to funwithfunsize.com below. There’s more summer goodness coming your way!

2 thoughts on “Easy Summer Salads & Sides for BBQs, Picnics & Parties”

  1. Kate

    Oh my gosh – SO MANY AWESOME RECIPES! Thank you for putting them all together in such a nice collection. I just made the Corn Feta salad – it always screams summer to me and tastes so good! I can’t wait to try these others you’ve shared. 😘😘

    Reply
    1. Fun Size

      Yes, Corn Feta Salad screams summer for me too! It’s a winner! Hope you get to give a few of the others a try 🙂

      Reply

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