28 Best Sides to Take to a Cookout

Deviled eggs are always the hit of the party! Pimento Cheese Deviled Eggs with Jalapeno are a fun Southern twist on traditional deviled eggs perfect any time.

MAKE AHEAD TIPS: You can cook eggs for deviled eggs 3 to 4 days in advance. Peel and leave them uncut then store in an airtight container. As with most foods, a food safety issue begins to develop after 5 to 7 days.

You can make the filling 1 to 2 days ahead of time. Store it in a zipper-top bag and remove as much air as possible to prevent discoloration. Then, when ready to fill, simply snip a corner of the bag and fill the egg white halves.

You can fill deviled eggs 1 day ahead of time. Store in an airtight container. If you’re adding any crunchy or fresh toppings, wait until you’re ready to serve the eggs so the topping stays fresh and crunchy.

This Loaded Roasted Eggplant Dip, also known as Baba Ganoush, is easy to make, healthy and made even better topped with fresh crunchy cucumbers, tomatoes, olives, pine nuts and parsley.

MAKE AHEAD TIP: The eggplant can be roasted up to four days ahead.  The baba ganoush can be made 2 days ahead.  Garnish with cucumbers, tomatoes, olives, pine nuts and parsley when ready to serve.

Healthier 7-Layer Dip is a party and game day classic!  I’ve made it fresher, lighter and healthier by making a few simple adjustments!

MAKE AHEAD TIP: Can be assembled up to the shredded lettuce layer 1 day ahead of time.  Cover and refrigerate.  When ready to serve, add the lettuce, tomato and black olives.

Summer is just not summer without a pasta salad. It’s a side dish that’s always welcome at any backyard barbecue, picnic or potluck. Antipasto Pasta Salad with Parmesan Herb Vinaigrette is the perfect addition to your get-together and comes together in about an hour.

MAKE AHEAD TIP: Can be assembled 2 days ahead of time. Leave the dressing off the salad otherwise, the pasta will soak it up. Dress the salad when you’re ready to serve.

This deliciously crunchy and chunky vegetable-packed version of gazpacho, the classic cold Spanish soup is as refreshing as it gets!  Very Veggie Gazpacho has tomatoes, cucumbers, celery, bell peppers, jalapeño peppers, scallions, and plenty of garlic float in a tangy tomato juice base you’ll crave all summer long!

MAKE AHEAD TIP: Best served within 24 hours but will keep in the refrigerator for 4-5 days

Roasted potato wedges are a side dish that goes with almost anything!  Here’s how to make perfectly crispy, seasoned and delicious Perfect Roasted Potato Wedges every time!

MAKE AHEAD TIP: Roast at home. Place in a heated metal or aluminum pan and cover with aluminum foil. When you arrive at your destination, uncover and place in a 200-degree oven to keep warm.

Baby Hasselback Potato Bake with Cheddar and Bacon is super simple, great to take to a party because it can be made ahead of time and is guaranteed to be a hit!

MAKE AHEAD TIP: Ask your host if they'll have room in their oven to finish the potatoes. Roast the potatoes at home. Place in a baking dish, cover and place in a cooler to transport. At your host's home, top with the butter, cheese and bacon. Preheat their oven to 375 degrees. Cover lightly with aluminum foil and bake 10 minutes. Remove foil and bake another 10-15 minutes or until heated through and cheese is melted.

A simple, rustic vegetable salad with French country flair that’s the perfect side dish with whatever you’re grilling this summer! Green Bean and Radish Salad with Mustard – Caper Vinaigrette is easy to make and comes together quickly!

MAKE AHEAD TIP: You can get the salad prepped and then all you have to do when ready to serve is combine the green bean salad. Because there is an acid in the dressing, it will cause the beans to turn bland, army green so don't add it until ready to serve. You can blanch the green beans and make the dressing 1-2 days ahead of time.  Slice the radishes just before serving.

This fresh, crunchy, healthy Mediterranean Barley Salad is the perfect salad to add to your meal prep routine! It stays fresh, flavorful and is super versatile! Add protein with tuna, chicken or keep it vegetarian with chickpeas for a well-rounded grab-and-go lunch!

MAKE AHEAD TIP: Cook the beans and the barley as directed.  Combine with the other ingredients, stir and refrigerate.  Combine the vinaigrette ingredients and refrigerate separately.  When ready to serve, pour the vinaigrette over the salad, stir and garnish with chopped fresh parsley.  Can be made up to 4 days ahead of time.

Southwestern Orzo Pasta Salad with Cilantro – Lime Dressing is a fun, colorful and super flavorful addition to your Southwestern or Mexican-inspired meal!

MAKE AHEAD TIP: Combine salad to the point of adding the dressing. Cover and refrigerate. Make the dressing and store separately. When ready to serve, add the dressing and stir.

Sicilian Cauliflower Salad is super easy and made with simple pantry ingredients you may already have on hand.

MAKE AHEAD TIP: This salad keeps for 3-4 days (at least) in the refrigerator.  Stir from the bottom up before serving.

Mediterranean Farro Salad with a light, lemony dressing, crunchy vegetables and feta cheese is refreshing and perfect year-round!

MAKE AHEAD TIP: Combine the salad but leave the dressing and feta cheese off.  When ready to serve, add the dressing and feta cheese.

Creamy Cucumber Salad with Yogurt is sure to become your new favorite cucumber salad!  You’ll love serving this twist on a classic until the end of this summer and look forward to serving it again next summer!

MAKE AHEAD TIP: MAKE AHEAD:  Slice the cucumbers, chop the scallions and refrigerate.  (May be combined in the same container.)  Make the dressing and refrigerate.  When ready to serve, combine the cucumbers/scallions with the dressing.

This delicious potato salad has all the classic potato salad ingredients such as hard-cooked eggs and a creamy mayonnaise dressing but it’s kicked up with horseradish and the coolness of cucumber for an award-winning combination.

MAKE AHEAD TIP: Can be made 1 day ahead of time.  Leave eggs and cucumber out.  Stir those in before serving.

Greek Orzo Pasta Salad is full of fresh, crunchy vegetables and bright, summery flavors!  It’s the perfect crowd-pleasing salad to take to your summer get-together.

MAKE AHEAD TIP: Drizzle a small amount of the dressing over salad, seal tightly and refrigerate. When ready to serve, add the remaining dressing and stir.

Cauliflower Antipasto Salad is easy summertime fare that’s light, crunchy, crazy flavorful and perfect for feeding a crowd!

MAKE AHEAD TIP: Salad keeps very well in the refrigerator for 3-4 days.

Caprese Pasta Salad with Pepperoni is a cool and easy way to enjoy all the elements of pizza during summer without turning on your oven!  Perfect for picnics, potlucks or any get-together!

MAKE AHEAD TIP: The pasta can be cooked 1 day ahead of time.  Toss with olive oil and refrigerate.  The dressing can also be made 1 day ahead of time; refrigerate until ready to serve.

Potato Green Bean Salad with Olives and Feta Cheese is a lovely Greek-inspired twist on traditional potato salad!

MAKE AHEAD TIP: If serving later, toss potatoes with a small amount of the dressing and refrigerate until needed. Add remaining dressing just before serving.

Tunisian Salad Platter (or Assiette Tunisienne) makes an impressive presentation for a buffet!  Full of fresh, crunchy vegetables, olives, capers and drizzled with a simple red wine vinaigrette, this is THE salad to make all summer long!

MAKE AHEAD TIP: Dressing can be made 1-2 days ahead of time. Salad is best assembled fresh.

Greek Vegetable Salad with Marinated Feta Cheese is a fresh, crunchy twist on the classic Greek salad!

MAKE AHEAD TIP: Salad can be combined 1 day ahead of time with dressing left off.  Add dressing when ready to serve.

Summer Fruit Salad with Orange - Vanilla Yogurt Dressing with Greek yogurt, fresh orange juice, vanilla and agave is a modern spin on classic fruit salad.

MAKE AHEAD TIP: Make the dressing and refrigerate. Melon balls can be cut 1 day ahead of time. Slice strawberries and add blueberries just before serving. Add dressing when ready to serve.

Potato Artichoke Salad with Horseradish Dressing is a zippy twist on potato salad!  Potatoes and horseradish are a match made in heaven and perfect together in this summer favorite!

MAKE AHEAD TIP: Potato salad can be made 1 day ahead of time.  Refrigerate until needed.

In this version of a dish served across Turkey and the Mediterranean, fresh green beans are slowly braised with tomatoes, onions, garlic and a generous amount of olive oil resulting in the most beautiful, buttery tender side dish that can be served at room temperature!

MAKE AHEAD TIP: Can be made 4 days ahead and refrigerated, covered.  Gently reheat in a saucepan over medium-low heat to serve hot or let come to room temperature and serve.

Layered Zucchini Corn Casserole is Southern-inspired, creamy, cheesy and the perfect way to enjoy a summer vegetable bounty!

MAKE AHEAD TIP: Can be assembled 1 day ahead. Refrigerate until needed. Bake at home. Let sit at room temperature for 30 minutes before baking or increase baking time 5-10 minutes if placed cold from the refrigerator into the oven. Bake completely, wrap in a bath towel and place in a cooler or cooler bag to transport.

Southwestern Summer Squash Casserole is an updated twist on a classic Southern-style favorite with the kick of fresh green chiles!

MAKE AHEAD TIP: Can be assembled 1-2 days ahead of time.  Refrigerate until needed. Bake at home. Let sit at room temperature for 30 minutes before baking or increase baking time 5-10 minutes if placed cold from the refrigerator into the oven. Bake completely, wrap in a bath towel and place in a cooler or cooler bag to transport.

This crowd-pleaser is super easy and requires only minimal baking for the crust. The bottom layer is light and creamy and the top is sweet and fruity for a pie that’s sure to put a smile on everyone’s face!

MAKE AHEAD TIP: The crust can be baked and stored covered at room temperature for 1-2 days.  For best results, the pie is best enjoyed with 1-2 days but will keep fully assembled in the refrigerator for 2-3 days.

Blueberry Crumble Bars are an easy and delicious way to enjoy fresh blueberries this summer berry season! Frozen berries work just as well in these Blueberry Crumble Bars so you can enjoy this divine dessert all year long!

MAKE AHEAD TIP: I recommend refrigerating the bars after they cool.