19 Recipes for Summer Cookouts You Can Make In 30 Minutes or Less

“What makes this summery side dish different from mainland pasta salads? Firstly, the macaroni is cooked past al-dente all the way to tender. The extra-soft noodles can better absorb vinegar for some bright acidity, then an ultra-creamy dressing made from lots of mayonnaise plus some milk. Then, grated carrots, sweet onion, and a little bit of sugar bring just the right sweetness to the party. It's a perfectly balanced, decadently creamy salad that's a great partner to any summer main dish.”

“While contemplating coronation chicken's sweet, savory, and spiced flavors, I realized they would translate nicely into coleslaw. With colorful and crunchy coleslaw mix, juicy mango, crisp cashews, and chewy raisins, it's an explosion of flavors and textures. A simple dressing of mayo, yogurt, lemon juice, and curry powder is all you need to complete the dish.”

“I love to grill meatballs. However, I do not love wrangling loose meatballs as I place, flip, and remove them from the grill. In this recipe, I deploy flat metal skewers to simplify the process. They are the ideal grill tool for these garlic and oregano-forward meat delights.”

“The result is a salad I've made three times since, and will continue to make it all summer long. It's everything I want in a summer salad, and is excellent served with grilled fare like hot dogs, grilled chicken, and pulled pork. It'll blow everyone away at your next summer gathering or potluck.”

“There's nothing sadder than adding food to your grill and not hearing a 'sizzle' to accompany it. Give your grill at least 15 minutes to heat up before adding your vegetables.”

“Grilled fish is one of my absolute favorite things to cook when I have friends over for dinner. It's light, it's filling, and it's super easy to make. In this recipe, the fish only takes 10 minutes on the grill, and it's topped with the most next-level gremolata made with Calabrian chiles, parsley, and garlic. I literally want to bathe in the gremolata, it's so delicious!”

“This dill pickle potato salad with crushed potato chips is the perfect recipe for anyone like me who loves pickles and needs a little bit of texture added to their potato salad (sans eggs!). It's easy to make ahead and is sure to be a hit at your next summer gathering.”

“Cherries and cucumbers? Peaches and chile peppers? Celery with fruit? The answer is yes, yes, and yes! The key is to dice them on the smaller side and about the same size. Each and every bite is an explosion of summer's brightest flavors.”

“Marinated meats grilled over glowing coals, called satays in Southeast Asia, have an irresistible combination of sweetness, heat, acid, and spice that is downright addictive. Travel to Indonesia, Thailand, Malaysia, Singapore, Bali and Cambodia, and you'll find these popular snacks on every corner. However, you don't have to take a long plane trip to enjoy these tasty bites. You can recreate a version in your own backyard on your grill—whether it's gas or charcoal.”

“Not only is this pasta salad super simple to throw together, but it's a balanced combination of flavors: salty from the feta, bright from the lemon juice, fresh from the dill and scallions, and juicy from the grape tomatoes. It's a cooling side for warm summer gatherings.”

“Mexican street corn (Elotes) brings vibrant street-food flavors straight to your grill. Sweet charred corn on the cob is slathered in a savory, zesty crema sauce, then generously dusted with salty cotija cheese, chili powder, and fresh cilantro in just 15 minutes.”

“Using balsamic vinegar in a marinade for grilled flank steak is a genius move. In just one ingredient, the vinegar imparts tons of complex flavor to the meat while also tenderizing this lean cut with its acid. A dollop of country-style Dijon mustard, some grated garlic, and a dash of paprika balance out the sweetness in the balsamic, and the char from the grill adds the slightest hint of bitterness which rounds everything out.”

“You might not find this exact recipe over in Sicily, but similar iterations are common in both Sicily and mainland Italy. Potatoes, green beans, and tomatoes are a timeless Italian pairing in the summer months. Using buttery Sicilian green olives—I love Castelveltranos—plus an herb-y oregano vinaigrette gives this salad lots of island flair.”

“Bell peppers on the grill are one of summer's pleasures, and they're so easy it's almost a crime not to throw them on the barbie along with shrimp, chicken, burgers, or whatever else you're cooking up outside.”

“My aim: a burger that is easy to throw together on a weeknight, flavorful enough to stand up to the person who adds every condiment known to mankind to his or her burger, and yet balanced enough to satisfy the minimalist burger eater (ketchup only, please!).”

“This Greek salad is a favorite of my father's to make during the summer. We usually have plenty of tomatoes and cucumbers growing in the garden, and all you have to do is toss in some red onions, olives, bell pepper, feta cheese, a few herbs, and some olive oil and vinegar and you have beautiful, cooling, fresh, Greek salad. All the best ingredients and flavors of Greek cuisine, all in one easy summer salad!”

“Inspired by the foil packets of grilled clams I grew up eating, I started grilling foil packets of asparagus in the same manner a few years back. In the packet, the asparagus takes on a slightly smoky flavor, doesn't get overcooked or mushy, and you create a lemony butter sauce to drizzle on top. It requires all of five minutes to prep and zero dishes. A huge win in my book!”

“These Korean-style hot dogs are your basic grilled beef hot dog in a bun, but with a really special (and simple) spicy kimchi slaw and creamy sauce. The slaw features daikon radish, carrot, and kimchi—a mix that will taste familiar if you've eaten a lot of Korean food like bibimbap!”

“Lately, Broccolini has become my most-grilled vegetable, which is a lofty feat at my house. I particularly love it because it's prep-free. On the whole, most vegetables need some sort of culinary intervention before grilling. Zucchini needs to be sliced. Asparagus needs to be peeled. The list goes on.”