21 best Cookout recipes

Cookouts are a family tradition during the summer months! It's a time to bond with family, enjoy delicious cookout meals, and laugh together.

In order to make your next family cookout a hit, we have put together some quick cookout recipes for you.

Our cookout recipe roundup includes delicious recipes like smashed potato salad, caramelized onions and mushrooms, and various pasta salads.

You won't regret making any of these mouthwatering cookout recipes! So try these easy cookout recipes and make your next cookout memorable!

Ultimate Cookout Recipes for Summer Gatherings

21. Chicken Bacon Ranch Pasta Salad

A bold, crowd-pleasing pasta salad packed with grilled chicken, crispy bacon, shredded cheddar, crispy fried onions, and a generous ranch dressing that makes every bite completely irresistible. Perfect for potlucks, BBQ parties, and summer gatherings — and a brilliant way to use up leftover grilled chicken. A wonderful addition to our best summer pasta salads.

Ingredients:

• 12 oz rotini or penne pasta, cooked and cooled
• 2 cups cooked chicken breast, diced or shredded
• 6 strips bacon, cooked crispy and crumbled
• 1 cup sharp cheddar cheese, shredded
• ½ cup crispy fried onions
• ½ cup cherry tomatoes, halved
• 3 green onions, thinly sliced
• 1 cup ranch dressing (store-bought or homemade)
• ½ cup sour cream
• Salt and pepper, to taste

Instructions:

1. Cook the pasta until al dente. Rinse under cold water and drain completely. Spread on a baking sheet to cool fully — warm pasta will make the dressing oily and thin.
2. Whisk together the ranch dressing and sour cream until smooth. Season with salt and pepper.
3. Combine the cooled pasta, chicken, crumbled bacon, cheddar, cherry tomatoes, and green onions in a large bowl. Pour the ranch dressing mixture over and toss to coat everything thoroughly.
4. Refrigerate for at least 1 hour before serving. Top with the crispy fried onions just before serving — adding them at the end keeps them crunchy. Toss once more and adjust seasoning.

Nutrition per serving: Calories: 330 | Carbohydrates: 32g | Protein: 11g | Fat: 17g

20. Romaine Salad with Chopped Veggies and Feta

A beautifully crunchy, colourful salad that delivers a burst of different textures and flavours in every single bite — crisp romaine lettuce with carrots, bell peppers, radishes, English cucumber, and creamy feta, all dressed in a simple red wine vinaigrette. A heaven-sent salad for vegetarians and a wonderful addition to our best salad recipes.

Ingredients:

• 1 large romaine heart, chopped into bite-sized pieces
• 2 large carrots, diced small
• 1 red bell pepper, diced small
• 1 yellow bell pepper, diced small
• 6 radishes, thinly sliced
• 1 English cucumber, diced
• 4 oz feta cheese, crumbled
• ¼ red onion, finely diced
• Red wine vinaigrette: 3 tablespoons red wine vinegar + 5 tablespoons olive oil + 1 teaspoon Dijon mustard + 1 teaspoon honey + salt and pepper — whisk together

Instructions:

1. Whisk together the red wine vinaigrette ingredients until emulsified. Taste and adjust the balance of vinegar, honey, and seasoning.
2. Chop all the vegetables into a uniform small dice so every forkful captures a variety of ingredients — this is the key to the salad's appeal.
3. Combine the romaine, carrots, bell peppers, radishes, cucumber, red onion, and feta in a large bowl. Toss to distribute evenly.
4. Drizzle the vinaigrette over the salad and toss thoroughly. Serve immediately while the romaine is at its crispest.

19. Red, White, and Blue Cheese Potato Salad with Bacon

A spectacular, flavour-loaded potato salad that gets even better overnight — baby red, white, and purple potatoes tossed with crispy bacon, green onions, fresh parsley, and celery in a bold blue cheese dressing that is the genuine game-changer in this recipe. A show-stopping side dish for summer gatherings alongside our best potato salad recipes.

Ingredients:

• 1 lb baby red potatoes, halved
• 1 lb baby white potatoes, halved
• 1 lb baby purple potatoes, halved
• 6 strips bacon, cooked crispy and crumbled
• 4 green onions, thinly sliced
• 2 stalks celery, finely diced
• ¼ cup fresh parsley, chopped
• Blue cheese dressing: ½ cup mayonnaise + ½ cup sour cream + 4 oz blue cheese (crumbled) + 2 tablespoons apple cider vinegar + 1 teaspoon Dijon + salt and pepper — whisk together

Instructions:

1. Place all the potatoes in a large pot of cold salted water. Bring to a boil and cook for 12–15 minutes until fork-tender but not falling apart. Drain and cool completely.
2. Make the blue cheese dressing: whisk together the mayo, sour cream, crumbled blue cheese, apple cider vinegar, and Dijon. Season with salt and pepper. The dressing should be bold, creamy, and tangy.
3. Combine the cooled potatoes, crumbled bacon, green onions, celery, and parsley in a large bowl.
4. Pour the blue cheese dressing over and toss gently to coat. Refrigerate for at least 2 hours — the flavours deepen significantly overnight. Toss again before serving and top with extra crumbled blue cheese and fresh parsley.

18. Cottage Cheese Ranch Pasta Salad

A creamy, protein-packed pasta salad with a clever twist — cottage cheese blended into the ranch dressing creates an extraordinarily rich and smooth dressing that is lighter than traditional mayo-based versions. Loaded with chicken, crispy bacon, romaine, and cherry tomatoes for a complete, satisfying meal. A wonderful addition to our best summer pasta salads.

Ingredients:

• 12 oz rotini or bow tie pasta, cooked and cooled
• 1½ cups cooked chicken breast, diced
• 4 strips bacon, cooked crispy and crumbled
• 2 cups romaine lettuce, roughly chopped
• 1 cup cherry tomatoes, halved
• 3 green onions, sliced
• Cottage cheese ranch dressing: 1 cup small-curd cottage cheese + 2 tablespoons mayonnaise + 1 oz packet ranch seasoning + 2 tablespoons lemon juice + 2–3 tablespoons water to thin — blend completely smooth

Instructions:

1. Make the cottage cheese ranch dressing: blend the cottage cheese, mayo, ranch seasoning powder, and lemon juice until completely smooth. Add water one tablespoon at a time until it reaches a creamy, pourable consistency. Taste and adjust seasoning.
2. Cook the pasta until al dente, rinse under cold water, and drain completely. Cool fully before dressing.
3. Combine the cooled pasta, chicken, bacon, cherry tomatoes, and green onions in a large bowl. Add the romaine last and toss gently.
4. Pour the cottage cheese ranch dressing over the salad and toss to coat. Serve immediately with the romaine still crisp, or refrigerate the pasta mixture and dressing separately and combine just before serving for the freshest result.

17. Vegan Taco Pasta Salad

A vibrant, completely plant-based pasta salad that is as satisfying as it is easy — rotini pasta tossed with grape tomatoes, black olives, green onions, and crushed tortilla chips in a tangy Catalina dressing that adds a balanced sweet-savoury depth without being overpowering. A brilliant recipe from our best vegan recipes.

Ingredients:

• 12 oz rotini pasta, cooked and cooled
• 1 cup grape tomatoes, halved
• 1 (15 oz) can black beans, drained and rinsed
• ½ cup black olives, sliced
• 4 green onions, thinly sliced
• 1 cup sweet corn kernels, drained
• 1 cup tortilla chips, roughly crushed
• ½ cup Catalina dressing
• 1 teaspoon taco seasoning
• Fresh cilantro and lime wedges, for serving

Instructions:

1. Cook the rotini until al dente. Rinse under cold water and drain completely. Cool fully.
2. Combine the cooled pasta, grape tomatoes, black beans, olives, green onions, and corn in a large bowl. Toss to distribute.
3. Whisk the taco seasoning into the Catalina dressing. Pour over the pasta salad and toss thoroughly to coat.
4. Refrigerate for at least 30 minutes. Just before serving, add the crushed tortilla chips and toss gently — adding them at the last minute keeps them crunchy. Scatter fresh cilantro over the top and serve with lime wedges.

Nutrition per serving: Calories: 147 | Total Fat: 4g | Carbohydrates: 23g | Protein: 4g

16. Tuna Potato Salad

A wonderfully hearty and universally loved salad — tender baby potatoes and crisp green beans tossed with flaked canned tuna, capers, red onion, and fresh parsley in a tangy mustard dressing. Filling, nutritious, and genuinely enjoyed by both kids and adults. A great addition to our best salad recipes.

Ingredients:

• 1½ lbs baby potatoes, halved
• 1½ cups green beans, trimmed and cut into 2-inch pieces
• 2 (5 oz) cans tuna in olive oil, drained and flaked
• 2 tablespoons capers, drained
• ¼ red onion, very finely diced
• ¼ cup fresh parsley, chopped
• Dressing: 3 tablespoons olive oil + 2 tablespoons red wine vinegar + 1 teaspoon Dijon mustard + ½ teaspoon honey + salt and pepper — whisk together

Instructions:

1. Cook the baby potatoes in well-salted boiling water for 12–14 minutes until just fork-tender. In the last 3 minutes of cooking, add the green beans to the same pot. Drain both together and cool completely.
2. Whisk together the dressing ingredients. Season generously — the potatoes absorb a lot of dressing so be bold with the seasoning.
3. Combine the cooled potatoes and green beans in a large bowl. Add the flaked tuna, capers, red onion, and parsley.
4. Pour the dressing over and toss gently — be careful not to break the tuna into too-small pieces. Taste and adjust. Serve at room temperature or chilled. Keeps refrigerated for up to 2 days.

Nutrition per serving: Calories: 201 | Carbohydrates: 32g | Protein: 4g | Fat: 7g

15. Instant Pot BLT Pasta Salad

The classic BLT combination — bacon, lettuce, and tomato — transformed into a hearty, creamy pasta salad cooked in the Instant Pot. The pasta cooks in one pot and is then tossed with crispy bacon, juicy tomatoes, chives, and red onion in a tangy apple cider vinegar dressing. Spiral pasta works best as it grabs the dressing in every crevice. A wonderful addition to our best summer pasta salads.

Ingredients:

• 12 oz cavatappi or spiral pasta
• 2 cups water + enough to cover pasta
• 8 strips bacon, cooked crispy and crumbled
• 1½ cups cherry tomatoes, halved
• 2 cups romaine lettuce, roughly chopped
• ¼ red onion, finely diced
• 3 tablespoons fresh chives, sliced
• Dressing: ¾ cup mayonnaise + 2 tablespoons apple cider vinegar + 1 teaspoon sugar + 1 teaspoon Dijon + salt and pepper — whisk together

Instructions:

1. Place the pasta in the Instant Pot and add enough cold water to just cover it plus 1 inch. Add a generous pinch of salt. Seal and cook on HIGH pressure for half the package cooking time minus 1 minute. Quick pressure release. Drain, rinse under cold water, and cool completely.
2. Whisk together all dressing ingredients until smooth. Season generously with salt and pepper.
3. Combine the cooled pasta, crumbled bacon, cherry tomatoes, red onion, and chives in a large bowl. Pour the dressing over and toss to coat thoroughly.
4. Refrigerate for at least 1 hour. Add the chopped romaine and toss just before serving — adding it at the end keeps it crisp. Toss once more and adjust seasoning.

Nutrition per serving: Calories: 346 | Total Fat: 25g | Carbohydrates: 22g | Protein: 8g

14. Strawberry Goat Cheese Salad

Light, sweet, and completely elegant — a summer salad of fresh strawberries and creamy goat cheese over peppery arugula with a simple balsamic dressing that brings everything into perfect harmony. A beautiful, effortless recipe that can be enjoyed all summer long. A perfect addition to our best salad recipes.

Ingredients:

• 4 cups baby arugula
• 1½ cups fresh strawberries, hulled and sliced
• 4 oz goat cheese, crumbled
• ¼ cup toasted pecans or walnuts
• Balsamic dressing: 2 tablespoons balsamic vinegar + 1 teaspoon cane sugar or honey + 1 teaspoon Dijon mustard + 4 tablespoons olive oil + salt and pepper — whisk until emulsified

Instructions:

1. Make the balsamic dressing: whisk together the balsamic vinegar, sugar, and Dijon until the sugar dissolves. Slowly whisk in the olive oil until emulsified. Season with salt and pepper.
2. Arrange the arugula on a large serving platter or in a wide bowl.
3. Scatter the sliced strawberries and toasted nuts over the arugula. Crumble the goat cheese generously across the top.
4. Drizzle the balsamic dressing over everything just before serving. Toss gently at the table and serve immediately — arugula wilts quickly once dressed.

13. Avocado, Tomato, and Corn Salad

A fresh, vibrant, and colourful salad that is healthy, gorgeous to look at, and ready in 10 minutes — ripe avocado, sweet corn, ripe tomatoes, crisp cucumber, red onion, and fresh cilantro tossed in a simple lime dressing. The colours alone will have everyone reaching for their fork. A wonderful addition to our best salad recipes.

Ingredients:

• 2 ripe avocados, diced
• 1½ cups cherry tomatoes, halved
• 1 cup sweet corn kernels (fresh, grilled, or canned)
• 1 English cucumber, diced
• ¼ red onion, very finely diced
• ½ cup fresh cilantro, chopped
• Juice of 2 limes
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Chilli flakes or sliced jalapeño, for heat (optional)

Instructions:

1. Dice the avocado into 1-inch pieces. Toss immediately with half the lime juice to prevent browning.
2. Combine the tomatoes, corn, cucumber, red onion, and cilantro in a large bowl. Add the avocado and toss gently.
3. Drizzle the remaining lime juice and olive oil over the salad. Season generously with salt, pepper, and chilli flakes if using.
4. Toss very gently to combine — you want the avocado pieces to stay intact. Taste and adjust lime and seasoning. Serve immediately for the freshest result.

12. Loaded Baked Potato Salad

The ultimate upgraded potato salad — all the beloved toppings of a loaded baked potato combined in a creamy, indulgent salad. Tender potatoes tossed with sharp cheddar, crispy bacon, sour cream, mayonnaise, and green onions into something far greater than the sum of its parts. An American classic that everyone will love. A perfect recipe from our best potato salad recipes.

Ingredients:

• 2½ lbs russet or Yukon Gold potatoes, cubed into 1-inch pieces
• 1 cup sour cream
• ½ cup mayonnaise
• 1 cup sharp cheddar cheese, shredded
• 8 strips bacon, cooked crispy and crumbled
• 4 green onions, thinly sliced
• 2 tablespoons fresh chives, chopped
• 1 tablespoon apple cider vinegar
• Salt and pepper, to taste

Instructions:

1. Cook the potato cubes in well-salted boiling water for 12–15 minutes until fork-tender. Drain and spread on a baking sheet to cool and steam dry completely — soggy potatoes will water down the dressing.
2. Whisk together the sour cream, mayonnaise, apple cider vinegar, salt, and pepper until smooth.
3. Combine the cooled potatoes, ¾ of the cheddar, ¾ of the bacon, green onions, and chives in a large bowl. Pour the dressing over and toss gently to coat.
4. Transfer to a serving bowl. Top with the remaining cheddar, bacon, and extra green onions. Refrigerate for at least 1 hour before serving. Toss gently and adjust seasoning before serving.

11. Best Instant Pot Macaroni Salad

A classic macaroni salad made perfectly and effortlessly in the Instant Pot — macaroni cooked under pressure, then tossed with sweet corn, peas, cheddar, celery, and a creamy mustard-mayo dressing. A brilliant time-saving twist on the picnic staple. A wonderful addition to our best summer pasta salads.

Ingredients:

• 2 cups elbow macaroni, uncooked
• 2 cups cold water
• ½ teaspoon salt
• 1 cup sweet corn kernels, drained
• ½ cup frozen peas, thawed
• 2 stalks celery, finely diced
• ½ cup sharp cheddar, shredded
• 3 oz cream cheese or soft cheese, cubed
• Dressing: ½ cup mayonnaise + 2 tablespoons yellow mustard + 1 tablespoon apple cider vinegar + 1 teaspoon sugar + salt and pepper — whisk together

Instructions:

1. Place the macaroni in the Instant Pot. Add the cold water and salt. Seal the lid and cook on HIGH pressure for 4 minutes. Quick pressure release. The pasta should be perfectly al dente with most of the water absorbed.
2. Stir in the cream cheese immediately while the pasta is hot — it will melt into a creamy coating. Transfer to a large bowl and cool completely.
3. Add the corn, peas, celery, and cheddar. Pour the dressing over and toss to coat thoroughly.
4. Refrigerate for at least 1 hour. The salad thickens as it chills — add a tablespoon of milk or mayo if needed to loosen. Taste and adjust seasoning before serving.

10. Healthy Deli-Style Macaroni Salad

A lighter, healthier take on the classic deli macaroni salad — creamy Greek yogurt replaces most of the mayo to create a tangy, protein-rich dressing with baby gherkins, celery, red onion, and a splash of pickle juice and red wine vinegar that gives it that authentic deli flavour. Wonderful with grilled chicken. A great recipe from our best summer pasta salads.

Ingredients:

• 12 oz elbow macaroni, cooked and cooled
• ½ cup baby gherkins, finely diced
• 2 stalks celery, finely diced
• ¼ red onion, very finely diced
• Dressing: ¾ cup plain Greek yogurt + 2 tablespoons mayonnaise + 2 tablespoons red wine vinegar + 2 tablespoons pickle juice + 1 teaspoon Dijon mustard + 1 teaspoon sugar + salt and pepper — whisk smooth

Instructions:

1. Cook the macaroni until al dente. Rinse under cold water and drain very well. Cool completely — spread on a baking sheet to speed this up.
2. Make the dressing: whisk together the Greek yogurt, mayonnaise, red wine vinegar, pickle juice, Dijon, and sugar. Season generously with salt and pepper. The dressing should be tangy, creamy, and bold.
3. Combine the cooled macaroni, gherkins, celery, and red onion in a large bowl. Pour the dressing over and toss thoroughly.
4. Refrigerate for at least 1 hour — the pasta absorbs the dressing as it chills. Add an extra tablespoon of yogurt if needed before serving. Toss once more and adjust seasoning. Serve with grilled chicken for a complete meal.

9. Cold Broccoli Salad with Bacon

A super quick, keto-friendly, and completely delicious cold broccoli salad — raw broccoli florets with crispy bacon, sharp cheddar, and red onion tossed in a creamy white balsamic dressing that brings everything together in minutes. Low in carbs but absolutely not low in flavour. A wonderful addition to our best salad recipes.

Ingredients:

• 4 cups broccoli florets, cut into small bite-sized pieces
• 6 strips bacon, cooked crispy and crumbled
• ¾ cup sharp cheddar, shredded
• ¼ red onion, finely diced
• Dressing: ½ cup mayonnaise + 2 tablespoons white balsamic vinegar (or regular balsamic) + 1 tablespoon honey + salt and pepper — whisk together

Instructions:

1. Whisk together all dressing ingredients until smooth. The white balsamic is milder and slightly sweeter than regular — use regular balsamic if that is what you have.
2. Combine the broccoli florets, crumbled bacon, shredded cheddar, and red onion in a large bowl.
3. Pour the dressing over and toss to coat thoroughly. Make sure every broccoli floret gets well coated.
4. Refrigerate for at least 30 minutes before serving. The broccoli softens slightly in the dressing which improves the texture and allows the flavours to meld. Toss again before serving.

8. Chicken Caesar Pasta Salad

A brilliant, crowd-pleasing fusion of the classic Caesar salad and a hearty pasta salad — rotini pasta with grilled chicken, crisp romaine, shaved parmesan, crunchy croutons, and your favourite Caesar dressing, all tossed together into a satisfying main-dish salad. Perfect for summer BBQs and gatherings. A wonderful recipe from our best summer pasta salads.

Ingredients:

• 12 oz rotini pasta, cooked and cooled
• 2 grilled chicken breasts, sliced
• 3 cups romaine lettuce, roughly chopped
• ½ cup parmesan, shaved or grated
• 1 cup croutons
• ¾ cup Caesar dressing (store-bought or homemade)
• Salt and pepper, to taste
• Extra parmesan and lemon wedges, for serving

Instructions:

1. Cook the pasta until al dente, rinse under cold water, and drain completely. Cool fully before dressing.
2. Grill the chicken seasoned with salt, pepper, garlic powder, and olive oil over medium-high heat for 5–6 minutes per side. Rest 5 minutes then slice thinly.
3. Combine the cooled pasta, sliced chicken, and parmesan in a large bowl. Pour the Caesar dressing over and toss to coat thoroughly.
4. Add the romaine and toss gently. Top with croutons just before serving to keep them crunchy. Season with salt and pepper. Serve with extra parmesan and lemon wedges.

7. Creamy Coleslaw

The perfect creamy coleslaw — shredded red and green cabbage with carrot in a rich, tangy dressing made from mayonnaise, apple cider vinegar, and honey that is sweet, creamy, and completely addictive. An essential side dish at any summer gathering and a natural companion to pulled pork, fried chicken, and BBQ. Also see our best summer side dishes.

Ingredients:

• 3 cups green cabbage, very finely shredded
• 2 cups red cabbage, very finely shredded
• 2 large carrots, shredded
• Creamy dressing: ¾ cup mayonnaise + 2 tablespoons apple cider vinegar + 1 tablespoon honey + 1 teaspoon Dijon mustard + ½ teaspoon celery seed + salt and pepper — whisk smooth

Instructions:

1. Whisk together the mayonnaise, apple cider vinegar, honey, Dijon, and celery seed until smooth. Season generously with salt and pepper. The dressing should taste bold and slightly tangy on its own — it will mellow once it coats the cabbage.
2. Combine the shredded green cabbage, red cabbage, and carrots in a large bowl. The colourful combination of red and green makes this visually beautiful.
3. Pour the dressing over the cabbage and toss vigorously until everything is thoroughly coated. Taste and adjust the balance of vinegar, honey, and salt.
4. Refrigerate for at least 1 hour before serving — the cabbage softens slightly as it sits in the dressing, transforming from crunchy raw to perfectly tender-crisp. Toss again before serving.

6. Corn and Tomato Pasta Salad

A simple, bright, and completely beautiful summer pasta salad — pasta tossed with sweet grilled corn, juicy cherry tomatoes, fresh basil, and a light lemon-olive oil dressing that lets the quality of the ingredients shine. Pairs perfectly with grilled salmon or any summer main. Add pepperoni for an extra burst of savoury flavour. A wonderful addition to our best summer pasta salads.

Ingredients:

• 12 oz pasta of choice (fusilli or penne work well), cooked and cooled
• 2 ears fresh corn, grilled and kernels cut from the cob (or 1½ cups canned corn, charred in a dry skillet)
• 1½ cups cherry tomatoes, halved
• ¼ cup fresh basil leaves, torn
• ¼ cup parmesan, grated (optional)
• Lemon dressing: juice and zest of 1 large lemon + 5 tablespoons good olive oil + 1 clove garlic (minced) + salt and pepper — whisk together

Instructions:

1. Grill the corn directly on a hot grill for 8–10 minutes, turning occasionally, until charred in spots. Cut the kernels from the cob. Alternatively, char canned corn in a very hot dry skillet for 4–5 minutes until golden in spots.
2. Cook the pasta until al dente. Rinse under cold water and drain completely. Cool fully.
3. Whisk together the lemon dressing. Combine the cooled pasta, grilled corn, and cherry tomatoes in a large bowl. Pour the dressing over and toss to coat.
4. Add the torn basil and parmesan. Toss gently once more. Taste and adjust lemon and seasoning. Serve at room temperature or slightly chilled. Top with sliced pepperoni for an extra savoury boost.

5. Traeger Smoked Baked Beans

The ultimate BBQ side dish — smoky, spicy, and deeply flavourful baked beans cooked low and slow on the Traeger smoker with bacon, onion, bell peppers, jalapeño, tomato paste, honey, and pinto beans. The smoke adds an extraordinary depth that takes these far beyond ordinary baked beans. Serve alongside brisket for the complete BBQ experience. A wonderful addition to our best BBQ side dishes.

Ingredients:

• 2 (15 oz) cans pinto beans, drained and rinsed
• 6 strips bacon, diced
• 1 large onion, finely diced
• 1 red bell pepper, finely diced
• 1 jalapeño, finely diced
• 3 cloves garlic, minced
• 3 tablespoons tomato paste
• 2 tablespoons honey
• 2 tablespoons coconut aminos or Worcestershire sauce
• 1 cup BBQ sauce
• ½ cup broth or water
• Salt and pepper, to taste

Instructions:

1. Preheat the Traeger to 250°F. In a cast iron skillet or Dutch oven, cook the diced bacon over medium heat until crispy. Remove and set aside. Sauté the onion, bell pepper, and jalapeño in the bacon fat for 5 minutes. Add the garlic and cook 1 minute.
2. Stir in the tomato paste, honey, coconut aminos, and BBQ sauce. Cook 2 minutes until combined. Add the drained pinto beans and broth. Stir to combine. Season with salt and pepper.
3. Return the crispy bacon and stir through. Transfer the entire pot or skillet to the Traeger. Smoke uncovered at 250°F for 2–3 hours, stirring occasionally, until the sauce is thick and the beans have absorbed the smoke beautifully.
4. Taste and adjust seasoning before serving. If you don't have a Traeger, cook covered in a 300°F oven for 2 hours, removing the lid for the last 30 minutes to thicken.

4. Crispy Smashed Potato Salad

A genuinely brilliant and completely unique take on potato salad — baby potatoes smashed flat and roasted until incredibly crispy and golden, then tossed in a tangy Greek yogurt, Dijon, and dill dressing while still warm so they absorb every drop of flavour. Crispy, creamy, tangy, and extraordinary. Ready in 30 minutes and a recipe that will change how you think about potato salad. Also see our best potato salad recipes.

Ingredients:

• 2 lbs baby potatoes
• 3 tablespoons olive oil
• Salt and pepper, to taste
• 3 green onions, thinly sliced
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh dill, chopped
• Dressing: ¾ cup plain Greek yogurt + 1 tablespoon Dijon mustard + 2 tablespoons lemon juice + 1 tablespoon olive oil + salt and pepper — whisk smooth. Add hot sauce to taste.

Instructions:

1. Boil the baby potatoes in salted water for 15 minutes until just fork-tender. Drain. Preheat oven to 425°F. Spread the potatoes on a lined baking sheet. Use the bottom of a glass or measuring cup to smash each potato flat to about ½ inch thickness.
2. Drizzle generously with olive oil and season with salt and pepper. Roast for 25–30 minutes until the edges are deeply golden, crispy, and irresistible.
3. Whisk together the dressing. Remove the potatoes from the oven and while still hot, drizzle half the dressing over them and toss gently — the warm potatoes absorb the dressing beautifully.
4. Transfer to a serving bowl. Drizzle the remaining dressing over the top. Scatter green onions, parsley, and dill over everything. Serve warm or at room temperature.

3. Tomatillo-Chipotle Salsa

A smoky, rustic, and deeply flavourful Mexican salsa verde — fresh tomatillos charred under the broiler with onion and garlic, then blended with chipotle in adobo and fresh cilantro into a bold, earthy salsa with a beautiful smoky depth. Pairs perfectly with fajitas, tacos, eggs, and chips. Ready in just 15 minutes. A wonderful addition to our best Mexican recipes.

Ingredients:

• 1 lb fresh tomatillos, husked and rinsed
• 1 medium onion, quartered
• 3 cloves garlic, unpeeled
• 2–3 chipotle peppers in adobo sauce + 1 tablespoon adobo sauce
• ½ cup fresh cilantro, roughly chopped
• Juice of 1 lime
• Salt, to taste

Instructions:

1. Preheat the broiler to high. Arrange the tomatillos, quartered onion, and unpeeled garlic on a foil-lined baking sheet. Broil for 8–10 minutes, turning once, until the tomatillos are charred and softened and the onion is lightly blackened. The charring is what creates the rustic, smoky depth.
2. Cool for 5 minutes. Peel the garlic cloves.
3. Transfer the charred tomatillos, onion, garlic, chipotle peppers, adobo sauce, and cilantro to a blender. Add the lime juice and a generous pinch of salt. Pulse to a slightly chunky salsa — do not blend completely smooth.
4. Taste and adjust salt, lime, and chipotle heat. The salsa keeps refrigerated for up to a week and the flavours deepen beautifully over time. Serve with tortilla chips or alongside fajitas and tacos.

2. Caramelised Onions and Mushrooms

The ultimate all-purpose savoury topping — sweet, deeply caramelised onions and earthy sautéed mushrooms cooked together with white wine, garlic, and butter into a rich, glossy mixture that transforms steaks, smash burgers, quesadillas, and anything else it touches. A one-pan recipe with the simplest of ingredients. A wonderful addition to our best grilling recipes.

Ingredients:

• 3 large onions, thinly sliced
• 12 oz cremini or white mushrooms, sliced
• 3 tablespoons butter
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• ¼ cup dry white wine
• 1 teaspoon fresh thyme leaves
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat 2 tablespoons of butter and the olive oil in a large wide skillet over medium-low heat. Add the sliced onions and a pinch of salt. Cook, stirring every few minutes, for 30–40 minutes until the onions are deeply golden, sweet, and completely caramelised. Do not rush this step — low and slow is essential for proper caramelisation.
2. Add the remaining butter to the pan. Increase heat to medium-high. Add the mushrooms and cook for 8–10 minutes until they release their moisture and become deeply golden.
3. Add the garlic and thyme and cook 1 minute. Pour in the white wine and cook 2–3 minutes until the liquid has evaporated, leaving a glossy, intensely flavourful mixture.
4. Season generously with salt and pepper. Garnish with fresh parsley. Serve immediately over steaks, burgers, or quesadillas, or store refrigerated for up to 4 days.

1. Lemon Orzo Salad with Grilled Vegetables

A vibrant, colourful, and completely satisfying salad that works equally well as a side or a complete main dish — orzo tossed with an assortment of grilled seasonal vegetables, fresh herbs, and feta in a bright lemon-olive oil dressing. Perfect for summer picnics, cookouts, and make-ahead lunches. A splash of BBQ sauce takes the flavour to the next level. A wonderful addition to our best summer pasta salads.

Ingredients:

• 12 oz orzo pasta, cooked and cooled
• 1 red bell pepper, halved
• 1 zucchini, sliced into planks
• 1 red onion, cut into thick rounds
• 1 cup cherry tomatoes, halved (ungrilled)
• 4 oz feta cheese, crumbled
• ¼ cup fresh basil and parsley, torn
• 2 tablespoons olive oil, for grilling
• 2 tablespoons BBQ sauce (optional, for smoky depth)
• Lemon dressing: juice and zest of 1½ lemons + 5 tablespoons good olive oil + 1 clove garlic (minced) + 1 teaspoon Dijon + salt and pepper — whisk together

Instructions:

1. Brush the bell pepper, zucchini, and red onion with olive oil and season with salt and pepper. Grill over high heat for 4–5 minutes per side until charred and tender. Cool, then roughly chop into bite-sized pieces.
2. Cook the orzo until al dente. Rinse under cold water and drain completely. Cool fully.
3. Whisk together the lemon dressing. Combine the cooled orzo, grilled vegetables, and cherry tomatoes in a large bowl. Pour the lemon dressing over and toss thoroughly.
4. Add the crumbled feta and fresh herbs. Toss gently. If using BBQ sauce, drizzle over the top and toss once more for a smoky, complex finish. Taste and adjust lemon and seasoning. Serve at room temperature or slightly chilled.

FAQs

How far ahead can I make pasta salads?

Most pasta salads can be made 1–2 days ahead, which makes them ideal for party and meal prep planning. The key is storing the dressing separately from the pasta and vegetables whenever possible, then tossing just before serving — this prevents the pasta from absorbing all the dressing and becoming dry and clumped. For salads that actually improve with marinating time, like the tuna potato salad, BLT pasta salad, and chicken bacon ranch salad, mixing everything together and refrigerating overnight is actively encouraged. For salads with delicate ingredients like romaine lettuce, croutons, crispy fried onions, and tortilla chips, always add these at the very last moment before serving to preserve their crunch. If a pasta salad seems too dry after refrigerating, loosen it with a splash of the original dressing, a little olive oil, or a tablespoon of mayo before serving.

What pasta shapes work best for pasta salads?

Short, sturdy pasta shapes with ridges and curves are the best choice for pasta salads because they hold the dressing and catch bits of the other ingredients in every forkful. Rotini and cavatappi are the top choices — their spiral and corkscrew shapes trap dressing beautifully. Elbow macaroni is the classic for macaroni salad and works wonderfully. Fusilli, farfalle (bow ties), and penne rigate are excellent alternatives. Orzo, while technically a tiny pasta, works especially well in lighter, vegetable-forward salads with olive oil-based dressings. The one pasta to avoid for salads is anything long like spaghetti or linguine — it tangles, is difficult to serve, and does not distribute the dressing evenly.

How do I stop my potato salad from becoming watery?

Watery potato salad is almost always the result of two things: not cooling the potatoes completely before dressing them, and not drying them thoroughly after draining. After boiling, drain the potatoes and spread them on a baking sheet rather than leaving them in the colander — this allows the steam to escape and the surface moisture to evaporate. Let them cool completely at room temperature, which takes about 30 minutes, before adding any dressing. For potato salads with tomatoes or cucumbers, lightly salt and drain these vegetables separately for 10 minutes before adding them, as they release a significant amount of water. Finally, always taste and season the potato salad just before serving and add a fresh tablespoon of mayo or dressing to refresh it if it has absorbed too much liquid during refrigerating.

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