30 Best Sides to Take to a Cookout
Published May 23, 2023
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If you’re invited to a cookout or backyard barbecue and asked to bring a side dish, I’ve got you covered with these 30 Best Sides to Take to a Cookout! Here you’ll find recipes for baked beans, potato salads, pasta salads, veggie salads, veggie side dishes, easy appetizers and desserts. Each recipe has tips for how to make it ahead and transport it.

Pimento Cheese Deviled Eggs with Jalapeno get the party started, Perfect Roasted Potato Wedges pair with any entree that’s being served, Antipasto Pasta Salad with Parmesan Herb Dressing is sure to be a hit and folks won’t be able to wait to get to the Blueberry Cream Cheese Pie!
Have fun at your cookout!! Be sure to check out these 30 Easy Potluck Ideas, too!
Appetizers
Pimento Cheese Deviled Eggs
MAKE AHEAD:
- Cook eggs 3 to 4 days in advance. Peel and leave them uncut, then store them in an airtight container. As with most foods, a food safety issue begins to develop after 5 to 7 days.
- 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. When ready to fill, snip a corner of the bag and fill the egg white halves.
- 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.
Loaded Roasted Eggplant Dip (Baba Ganoush)
MAKE AHEAD: 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.
7-Layer Dip
MAKE AHEAD: Dip 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.
Artichoke Tapenade
MAKE AHEAD: Store in the refrigerator for up to 4 days.
Very Veggie Gazpacho (The Best Vegetable Gazpacho)
MAKE AHEAD: Best served within 24 hours but will keep in the refrigerator for 4-5 days
Salads
Roasted Beet Salad with Walnuts Goat Cheese and Honey Balsamic Dressing
MAKE AHEAD: Beets can be roasted and peeled 2-3 days in advance. Refrigerate until needed. Dressing can be combined 3-4 days in advance and refrigerated but will keep for up to a week. Assemble on site.
Antipasto Pasta Salad with Parmesan Herb Vinaigrette
MAKE AHEAD: 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.
Mediterranean Chopped Salad with Chickpeas
MAKE AHEAD: Can be made part-way a day ahead of time. Leave the feta cheese out and the dressing off and refrigerate it until needed. The dressing can also be made a day ahead of time and refrigerated. When ready to serve, add the cheese and dressing.
Green Bean Salad Recipe with Mustard Vinaigrette
MAKE AHEAD: You can get the salad prepped, and then when ready to serve, combine the green bean salad. Because there is an acid in the dressing, it will cause the beans to turn bland and 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.
Mediterranean Barley Salad
MAKE AHEAD: 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
MAKE AHEAD: Combine salad to the point of adding the dressing. Cover and refrigerate. Make the dressing and store it separately. When ready to serve, add the dressing and stir.
Sicilian Cauliflower Salad
MAKE AHEAD: This salad keeps for 3-4 days (at least) in the refrigerator. Stir from the bottom up before serving.
Mediterranean Farro Salad
MAKE AHEAD: Combine the salad but leave the dressing and feta cheese off. When ready to serve, add the dressing and feta cheese.
Creamy Cucumber Salad
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.
Creamy Potato Cucumber Salad
MAKE AHEAD: Can be made 1 day ahead of time. Leave eggs and cucumber out. Stir those in before serving.
Greek Orzo Pasta Salad
MAKE AHEAD: 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
MAKE AHEAD: Salad keeps very well in the refrigerator for 3-4 days.
Cauliflower Tabouli with Lemon Tahini Dressing
MAKE AHEAD: Dressing can be made 2-3 days ahead of time.
Caprese Pasta Salad
MAKE AHEAD: 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
MAKE AHEAD: 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
MAKE AHEAD: Dressing can be made 1-2 days ahead of time. Salad is best assembled fresh.
Greek Vegetable Salad with Marinated Feta Cheese
MAKE AHEAD: Salad can be combined 1 day ahead of time with dressing left off. Add dressing when ready to serve.
Chicken Pasta Salad with Spinach Buttermilk Dressing
MAKE AHEAD: Salad can be combined 1 day ahead of time with dressing left off. Add dressing when ready to serve.
Fruit Salad with Orange Vanilla Yogurt Dressing
MAKE AHEAD: 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.
Potatoes, Vegetable and Bean Sides
Best Canned Baked Beans Recipe
MAKE AHEAD: Beans can be assembled to the point of baking up to 2 days ahead. Let stand at room temperature for 30 minutes before baking or add additional baking time. Place in a cooler or other insulated carrier to transport. SLOW COOKER: Can also be made in the slow cooker but you won’t get the caramelized top and the beans could be a bit soupier. Place a clean kitchen towel over the slow cooker then place the lid on. The kitchen towel will absorb some of the steam which can water down the beans.
Perfect Roasted Potato Wedges
MAKE AHEAD: Roast per the recipe 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
MAKE AHEAD: 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. (Because they’re insulated, coolers also help to keep food hot.) 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 for 10 minutes. Remove foil and bake another 10-15 minutes or until heated through and the cheese is melted.
Cream Cheese Corn Casserole
MAKE AHEAD: Can be made 1 to 2 days ahead of time to the point of baking. Cool, cover and refrigerate. Let sit out at room temperature while the oven preheats. Bake as directed. Place in a cooler or other insulated carrier to transport.
Desserts
Blueberry Cream Cheese Pie
MAKE AHEAD: The crust can be baked and stored covered at room temperature for 1-2 days. For best results, the pie is best enjoyed within 1-2 days but will keep fully assembled in the refrigerator for 2-3 days.
Blueberry Crumble Bars
MAKE AHEAD: I recommend refrigerating the bars after they cool.
Enjoy!
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