15 Cold BBQ Side Dishes That Steal the Show
Let’s be real — when it’s blazing hot outside and the grill is already fired up, the last thing anyone wants is another hot, heavy side dish. That’s where these cold BBQ side dishes come in. They’re cool, refreshing, easy to prep ahead, and pair perfectly with burgers, ribs, hot dogs, or whatever else is sizzling on the grill.
From crisp salads and creamy classics to bold flavor bombs, these cold sides will chill your plate and impress your guests — no oven required.
Here are the first 7 crowd-pleasing cold sides to bring to your next cookout:
1. Creamy Dill Potato Salad
Description:
No BBQ is complete without a potato salad — and this version is ultra-refreshing thanks to fresh dill, crunchy celery, and a tangy Greek yogurt dressing that keeps things light.
Ingredients:
- 2 lbs baby potatoes, boiled and halved
- ½ cup Greek yogurt or mayo
- 1 tbsp Dijon mustard
- 1 celery stalk, diced
- 2 tbsp chopped fresh dill
- Salt and pepper to taste
Instructions:
- Boil potatoes until fork-tender, then cool.
- In a bowl, mix yogurt, mustard, dill, celery, salt, and pepper.
- Toss with potatoes and chill for at least 1 hour.
2. Zesty Cucumber Onion Salad
Description:
Crisp, tangy, and just the right amount of sweet — this refreshing salad cuts through rich BBQ flavors like a champ. Bonus: it gets better the longer it sits!
Ingredients:
- 2 cucumbers, thinly sliced
- ½ red onion, thinly sliced
- ¼ cup white vinegar
- 1 tbsp sugar
- Salt and black pepper
Instructions:
- Combine cucumbers and onions in a bowl.
- Mix vinegar, sugar, salt, and pepper in a small jar.
- Pour over veggies and chill for at least 30 minutes.
3. Creamy Coleslaw with Apple
Description:
This isn’t your store-bought slaw — it’s cool, crunchy, and naturally sweet thanks to shredded apple. Perfect for topping burgers or scooping straight from the bowl.
Ingredients:
- 2 cups shredded cabbage
- 1 apple, julienned
- ½ cup shredded carrot
- ⅓ cup mayo or Greek yogurt
- 1 tbsp apple cider vinegar
- 1 tsp honey
- Salt and pepper
Instructions:
- In a large bowl, combine cabbage, apple, and carrot.
- Whisk together mayo, vinegar, honey, salt, and pepper.
- Toss to coat and refrigerate before serving.
4. Mediterranean Pasta Salad
Description:
Packed with cherry tomatoes, olives, feta, and herbs, this pasta salad brings a cool Mediterranean vibe to your BBQ table — and it’s just as good the next day.
Ingredients:
- 8 oz cooked rotini or penne, cooled
- 1 cup cherry tomatoes, halved
- ½ cup cucumber, chopped
- ¼ cup Kalamata olives, sliced
- ¼ cup feta cheese, crumbled
- 2 tbsp olive oil + lemon juice
Instructions:
- Combine pasta, veggies, olives, and feta.
- Drizzle with olive oil and lemon juice.
- Toss well and chill before serving.
5. Watermelon Feta Mint Salad
Description:
Sweet, salty, and ultra-refreshing — this is the cool-down dish your BBQ needs. It’s surprisingly addictive and looks gorgeous on any summer table.
Ingredients:
- 3 cups watermelon, cubed
- ½ cup feta, crumbled
- 2 tbsp chopped fresh mint
- Juice of ½ lime
Instructions:
- Toss watermelon and feta in a bowl.
- Sprinkle with mint and squeeze lime juice on top.
- Chill and serve cold.
6. Classic Macaroni Salad
Description:
Creamy, tangy, and totally nostalgic — this old-school macaroni salad is perfect for feeding a crowd. Customize with chopped pickles or diced ham if you’re feeling fancy.
Ingredients:
- 2 cups elbow macaroni, cooked and cooled
- ½ cup mayo
- 1 tbsp Dijon mustard
- ¼ cup chopped celery
- ¼ cup diced red bell pepper
- Salt and pepper
Instructions:
- Stir together mayo, mustard, salt, and pepper.
- Add pasta, celery, and bell pepper.
- Mix well and chill for at least 30 minutes.
7. Black Bean & Corn Salad
Description:
This no-cook side dish is colorful, packed with fiber, and bursting with flavor. It’s great on its own or as a scoopable topping for grilled chicken or tacos.
Ingredients:
- 1 can black beans, rinsed
- 1 cup corn (fresh or canned)
- ½ red bell pepper, diced
- ¼ red onion, finely chopped
- Juice of 1 lime + 1 tbsp olive oil
- Salt and cumin to taste
Instructions:
- Toss all ingredients in a bowl.
- Let sit in the fridge for 20–30 minutes to chill and marinate.
- Serve cold with a sprinkle of cilantro (optional).
8. Creamy Broccoli Bacon Salad
Description:
This classic side brings the crunch — with raw broccoli, smoky bacon, and a creamy, slightly sweet dressing. It holds up beautifully at room temp and always disappears fast.
Ingredients:
- 2 cups raw broccoli florets
- ¼ cup red onion, thinly sliced
- ¼ cup cooked bacon, crumbled
- ¼ cup shredded cheddar cheese
- ⅓ cup mayo
- 1 tbsp apple cider vinegar
- 1 tsp honey or maple syrup
Instructions:
- Whisk together mayo, vinegar, and honey.
- Toss broccoli, onion, bacon, and cheese with dressing.
- Chill for at least 30 minutes before serving.
9. Tomato, Basil & Mozzarella Salad (Caprese Style)
Description:
A simple but crowd-favorite side — juicy tomatoes, fresh basil, and soft mozzarella with a splash of balsamic. Serve it chilled or room temp — either way, it’s summer on a plate.
Ingredients:
- 2 cups cherry tomatoes, halved
- ½ cup mozzarella balls (or cubed mozzarella)
- Fresh basil leaves
- 1 tbsp olive oil
- 1 tsp balsamic glaze or vinegar
- Salt and pepper
Instructions:
- Combine tomatoes, mozzarella, and basil in a bowl.
- Drizzle with olive oil and balsamic.
- Season with salt and pepper and chill lightly before serving.
10. Creamy Deviled Egg Pasta Salad
Description:
Imagine deviled eggs and macaroni salad had a delicious baby — this is it. Creamy, tangy, and packed with protein and flavor, it’s a BBQ sleeper hit.
Ingredients:
- 2 cups cooked macaroni, cooled
- 4 hard-boiled eggs, chopped
- ½ cup mayo
- 1 tbsp Dijon mustard
- 1 tbsp pickle relish
- Paprika, salt, and pepper
Instructions:
- Stir together mayo, mustard, relish, and seasoning.
- Add eggs and macaroni.
- Mix well and chill before serving. Sprinkle with paprika on top.
11. Crunchy Asian Slaw
Description:
Bright, tangy, and super crunchy — this Asian-inspired slaw brings sesame, lime, and a hint of sweetness. It’s a lighter option that pairs perfectly with grilled meat or skewers.
Ingredients:
- 2 cups shredded cabbage mix
- ½ cup shredded carrots
- 1 green onion, thinly sliced
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp honey
- Optional: sesame seeds or chopped peanuts
Instructions:
- Toss cabbage, carrots, and onion together.
- Whisk dressing and pour over slaw.
- Chill 15–30 mins before serving. Top with sesame seeds if desired.
12. Pesto Orzo Salad with Peas
Description:
This one’s a little unexpected — orzo pasta tossed with green peas and pesto makes a chilled, herby side that’s both creamy and fresh.
Ingredients:
- 1 cup cooked orzo, cooled
- ½ cup peas (thawed if frozen)
- 2 tbsp basil pesto
- 1 tbsp lemon juice
- Grated Parmesan (optional)
Instructions:
- Mix orzo with peas and pesto.
- Add lemon juice and toss.
- Chill and top with Parmesan before serving.
13. Tangy Pickled Veggie Relish
Description:
This DIY relish is a crunchy, vinegary dream — and it pairs well with anything grilled. Spoon it over hot dogs or eat it like a salad on its own.
Ingredients:
- 1 cup diced cucumber
- ½ cup diced red bell pepper
- ¼ cup finely diced onion
- ¼ cup apple cider vinegar
- 1 tsp sugar
- Pinch of salt
Instructions:
- Combine chopped veggies in a bowl.
- Stir in vinegar, sugar, and salt.
- Cover and chill for 1–2 hours. Stir before serving.
14. Cold Roasted Veggie Salad
Description:
Roast your veggies ahead of time, then chill and toss with a lemon vinaigrette. It’s colorful, wholesome, and a surprisingly good match for grilled burgers and meats.
Ingredients:
- 2 cups roasted vegetables (zucchini, bell peppers, red onion)
- 1 tbsp olive oil
- 1 tbsp lemon juice
- Salt, pepper, parsley
Instructions:
- Roast chopped veggies until just tender, then cool.
- Toss with olive oil, lemon juice, and herbs.
- Chill for at least 30 minutes before serving.
15. Avocado & White Bean Salad
Description:
Creamy avocado meets buttery white beans for a refreshing, protein-rich side dish. A splash of lime brings it to life — and it’s perfect served chilled with grilled chicken or ribs.
Ingredients:
- 1 can white beans, rinsed
- 1 ripe avocado, diced
- ½ cup cherry tomatoes, halved
- Juice of 1 lime
- Salt, pepper, and fresh parsley
Instructions:
- Gently mix beans, avocado, and tomatoes.
- Drizzle with lime juice and season.
- Chill and serve cold, garnished with parsley.
