Summer gatherings don’t need complicated recipes. The dishes that show up year after year are usually the simplest ones. These are the salads and sides our family makes for BBQs, potlucks, picnics, and holiday weekends. They’re easy to prepare ahead of time, easy to transport, and always seem to disappear quickly.

Bringing one of these dishes to a gathering? Read How to Keep Summer Salads Cold at BBQs, Potlucks, and Gatherings for tips on transport, serving, and food safety.

Easy Pasta Salad

This simple pasta salad is one of the easiest make-ahead dishes for a crowd.

Ingredients

1 bag pasta, cooked according to package directions (I usually use penne)

1 red or yellow bell pepper, chopped

1/2 English cucumber, diced

Matchstick carrots

Green onions, sliced

Grape tomatoes, halved

1 to 1 1/2 bottles Italian salad dressing (I usually use fat-free Italian dressing)

Shredded Parmesan cheese

Directions

Cook pasta according to package directions using the minimum recommended cooking time.

Drain and immediately rinse with cold water to stop the cooking process and wash away surface starches.

Place pasta in a large bowl.

Add bell pepper, cucumber, carrots, green onions, and tomatoes.

Pour in 1 bottle of Italian dressing and toss to combine.

Sprinkle with shredded Parmesan cheese.

Cover and refrigerate until serving.

Before serving, stir and add additional dressing if needed. The pasta will absorb some of the dressing while chilling.

Broccoli Blueberry Salad

This salad is fresh, colorful, and always a favorite during berry season.

Ingredients

1 package broccoli slaw

1 Granny Smith apple, diced

Baby spinach (optional)

Bottled poppyseed dressing

Fresh blueberries

Sunflower seeds or toasted pecans

Directions

Combine broccoli slaw, diced apple, and baby spinach if using.

Toss with poppyseed dressing until lightly coated.

Cover and refrigerate until serving.

Just before serving, add fresh blueberries and sunflower seeds or toasted pecans.

Toss gently and serve.

Carrot Salad

Sweet, crunchy, and perfect for summer gatherings.

Dressing

3 tablespoons mayonnaise

3 tablespoons Dijon mustard

3 tablespoons apple cider vinegar

3 tablespoons honey

1 teaspoon salt

1/2 teaspoon ground black pepper

Salad

2 bags matchstick carrots

1 Granny Smith apple, diced

1/2 cup dried cranberries

1/2 cup chopped toasted pecans

Directions

In a small bowl, whisk together mayonnaise, Dijon mustard, vinegar, honey, salt, and pepper.

Place carrots, apple, cranberries, and pecans in a large bowl.

Pour dressing over the salad and toss until everything is evenly coated.

Cover and refrigerate until serving.

Creamy Cucumber Salad

This cool and refreshing salad is especially popular on hot summer days.

Ingredients

1/2 cup sour cream or Greek yogurt

3 tablespoons mayonnaise

Fresh dill, chopped

3 tablespoons white vinegar

1/2 teaspoon sugar

2 English cucumbers, washed and sliced

1/2 sweet onion, thinly sliced

Salt and pepper to taste

Directions

In a medium bowl, mix sour cream or Greek yogurt, mayonnaise, dill, vinegar, and sugar.

Add sliced cucumbers and onion.

Toss gently until coated.

Cover and refrigerate for at least 1 hour.

Before serving, taste and add additional dill, salt, and pepper if needed.

Classic Deviled Eggs

Simple, creamy, and always one of the first dishes to disappear.

Ingredients

6 eggs

3 tablespoons mayonnaise

1 teaspoon Dijon mustard

1 teaspoon apple cider vinegar

Salt and pepper to taste

Paprika (optional)

Directions

Place eggs in a pot and add enough water to cover them by about 1 inch.

Bring water to a boil.

Using a slotted spoon, gently lower the cold eggs into the boiling water.

Reduce heat to a medium simmer and cook for exactly 12 minutes.

Immediately transfer eggs to an ice bath and let sit for 10 to 15 minutes.

Gently tap each egg and roll it on the counter to create cracks. Peeling the eggs under the ice water often makes them easier to peel.

Slice eggs in half lengthwise.

Remove yolks with a small spoon and place them in a bowl.

Mash yolks with a fork.

Add mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.

Mix until smooth.

Transfer filling to a gallon-size freezer bag and twist the top to create a piping bag.

Snip off one corner and pipe filling into the egg whites.

If desired, sprinkle lightly with paprika before serving.

Helpful Tools for Summer Gatherings

A few simple tools can make transporting and serving summer salads much easier:

Ice-chilled serving bowls

Reusable ice packs

Deviled egg carriers

Insulated cooler bags

Lidded serving containers

Salad serving sets

These aren’t necessities, but they can help keep foods cold and make gatherings a little easier.

Gigi Says

The best summer recipes are often the ones you’ve made so many times you don’t need to look at the recipe anymore. These simple salads have shown up at countless family gatherings over the years because they’re easy, dependable, and always enjoyed. Sometimes the recipes that get requested again and again are the ones worth keeping.