17 Delicious Memorial Day Side Dishes Recipes Ultimate

Backyard barbecues and family gatherings call for sides that steal the show, and we’ve got 17 mouthwatering Memorial Day side dish recipes that do just that! From creamy coleslaws to zesty grilled veggies, these dishes are sure to complement your main course perfectly. Dive into our roundup and discover the ultimate accompaniments to make your holiday feast unforgettable. Let’s get cooking!

Classic Macaroni Salad

Get ready to dive fork-first into a bowl of comfort with this Classic Macaroni Salad that’s as easy to whip up as it is to devour. Perfect for picnics, potlucks, or when you’re just in the mood to carb-load with a side of nostalgia.

Ingredients

• Elbow macaroni – 2 cups
• Mayonnaise – 1 cup
• White vinegar – 2 tbsp
• Sugar – 1 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Celery – ½ cup, diced
• Red onion – ¼ cup, finely chopped

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salting the water now means flavor in every bite later.
2. Add the elbow macaroni to the boiling water and cook for 8 minutes, or until al dente. Tip: Stir occasionally to prevent sticking.
3. Drain the macaroni in a colander and rinse under cold water until cool. Tip: This stops the cooking process and keeps the pasta firm.
4. In a large bowl, whisk together the mayonnaise, white vinegar, sugar, salt, and black pepper until smooth.
5. Add the cooled macaroni, diced celery, and finely chopped red onion to the bowl with the dressing.
6. Toss everything together until the macaroni is evenly coated with the dressing.
7. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to let the flavors meld.

Here’s the scoop: this salad is creamy, tangy, and just the right amount of sweet, with a crunch that’ll have you coming back for seconds. Serve it atop a bed of lettuce for a fancy twist or straight out of the bowl—no judgment here.

Grilled Corn on the Cob with Herb Butter

Every summer barbecue needs a hero, and this grilled corn on the cob with herb butter is here to save the day—no cape required. It’s the side dish that steals the spotlight, turning heads and tantalizing taste buds with its smoky charm and buttery goodness.

Ingredients

• Corn on the cob – 4 ears
• Butter – ½ cup, softened
• Fresh parsley – 2 tbsp, finely chopped
• Garlic powder – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. In a small bowl, mix the softened butter, chopped parsley, garlic powder, and salt until well combined. Tip: Let the butter sit at room temperature for 30 minutes before mixing for easier blending.
3. Peel back the husks of the corn without removing them, remove the silk, then spread the herb butter evenly over each ear. Tip: Use the back of a spoon for an even application.
4. Pull the husks back up over the corn and secure with kitchen twine if necessary. Tip: Soaking the corn in water for 10 minutes before grilling prevents the husks from burning.
5. Place the corn on the grill and cook for 15-20 minutes, turning every 5 minutes, until the kernels are tender and slightly charred.

Now, this isn’t just any corn on the cob—it’s a buttery, herby masterpiece with a smoky kiss from the grill. Serve it up with a sprinkle of extra parsley for a pop of color, or dare to be different and roll it in grated Parmesan for an extra layer of flavor.

Creamy Coleslaw

Feeling the crunch? Let’s dive into a bowl of Creamy Coleslaw that’s so good, it’ll make your taste buds do a happy dance. Perfect for picnics, BBQs, or just because you deserve something delicious today.

Ingredients

• Green cabbage – 1 small head, shredded
• Carrots – 2, grated
• Mayonnaise – ¾ cup
• Apple cider vinegar – 2 tbsp
• Sugar – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. In a large bowl, combine the shredded cabbage and grated carrots.
2. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth. Tip: For a lighter version, you can substitute half of the mayonnaise with Greek yogurt.
3. Pour the dressing over the cabbage and carrots. Tip: Start with half the dressing, mix, then add more to your liking to avoid overdressing.
4. Toss everything together until the vegetables are evenly coated. Tip: Let the coleslaw sit in the fridge for at least 1 hour before serving to allow the flavors to meld beautifully.

Now, this isn’t just any coleslaw. It’s a creamy, crunchy, slightly tangy masterpiece that pairs perfectly with pulled pork sandwiches or as a refreshing side on a hot summer day. No matter how you serve it, it’s bound to be a hit.

Baked Beans with Bacon and Brown Sugar

Just when you thought baked beans couldn’t get any better, we’re throwing bacon and brown sugar into the mix to create a dish that’s downright irresistible. This isn’t your average side dish—it’s a sweet, smoky, and savory masterpiece that’ll have everyone at the table begging for seconds.

Ingredients

• Bacon – 6 slices
• Canned baked beans – 2 cans (28 oz each)
• Brown sugar – ½ cup

Instructions

1. Preheat your oven to 350°F (175°C) and let it warm up while you prep the ingredients.
2. Cook the bacon in a skillet over medium heat until crispy, about 5 minutes per side. Tip: For extra crispy bacon, don’t overcrowd the pan.
3. Transfer the cooked bacon to a paper towel-lined plate to drain, then crumble it into bite-sized pieces.
4. In a large mixing bowl, combine the baked beans, crumbled bacon, and brown sugar. Stir well to ensure everything is evenly mixed. Tip: If you prefer a smoother texture, you can blend half of the beans before mixing.
5. Pour the mixture into a baking dish and spread it out evenly.
6. Bake in the preheated oven for 25 minutes, or until the top is bubbly and slightly caramelized. Tip: For a deeper flavor, let it bake for an additional 5 minutes.

Kick back and watch as this dish becomes the star of your meal, with its perfect balance of sweetness from the brown sugar and smokiness from the bacon. Serve it alongside grilled meats or scoop it up with some crusty bread for a truly indulgent experience.

Potato Salad with Mustard Dressing

Delightfully simple yet irresistibly tasty, this potato salad with mustard dressing is the unsung hero of picnics and potlucks. Who knew that spuds could swing from side dish to superstar with just a zesty mustard kick?

Ingredients

• Potatoes – 2 lbs
• Mustard – 3 tbsp
• Mayonnaise – ½ cup
• Vinegar – 1 tbsp
• Salt – 1 tsp
• Pepper – ½ tsp

Instructions

1. Wash the potatoes thoroughly under cold running water to remove any dirt.
2. Cut the potatoes into 1-inch cubes for even cooking.
3. Place the potato cubes in a large pot and cover with cold water by 1 inch.
4. Bring the water to a boil over high heat, then reduce to a simmer and cook for 10-12 minutes, until the potatoes are fork-tender.
5. Drain the potatoes in a colander and let them cool to room temperature, about 20 minutes. Tip: Spread them out on a baking sheet to cool faster.
6. In a large bowl, whisk together the mustard, mayonnaise, vinegar, salt, and pepper until smooth.
7. Add the cooled potatoes to the bowl and gently toss to coat them evenly with the dressing. Tip: Use a rubber spatula to avoid breaking the potatoes.
8. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let the flavors meld. Tip: Overnight chilling makes it even better!

Zesty and creamy, this potato salad is a textural dream with tender chunks of potato enveloped in a tangy mustard dressing. Serve it on a bed of greens for a fancy twist or straight from the bowl for that classic comfort food vibe.

Grilled Vegetable Skewers

Veggies on sticks? Yes, please! These Grilled Vegetable Skewers are the superheroes of summer BBQs, turning even the most devout meat-lovers into veggie enthusiasts with their smoky, charred perfection.

Ingredients

• Bell peppers – 2, cut into 1-inch pieces
• Zucchini – 1, sliced into ½-inch rounds
• Red onion – 1, cut into 1-inch pieces
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your grill to medium-high heat, about 400°F. A hot grill means better char marks, so don’t skimp on the heat!
2. Thread the bell peppers, zucchini, and red onion onto skewers, alternating the veggies for a colorful presentation. Tip: If using wooden skewers, soak them in water for 30 minutes first to prevent burning.
3. Brush the skewered veggies with olive oil, then season with salt and black pepper. This not only adds flavor but helps achieve that irresistible crispy exterior.
4. Place the skewers on the grill. Cook for 10-12 minutes, turning every 3 minutes, until the veggies are tender and have nice grill marks. Tip: Don’t overcrowd the grill; give each skewer some space to breathe for even cooking.
5. Remove from the grill and let them rest for 2 minutes. This allows the veggies to reabsorb their juices, making every bite juicier.

Every bite of these skewers is a crunchy, smoky delight, with the sweetness of the peppers and the slight bite of the onion playing off each other perfectly. Serve them atop a bed of quinoa for a hearty meal, or alongside your favorite grilled protein for a BBQ that’s anything but basic.

Deviled Eggs with a Twist

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Ingredients

• Eggs – 6
• Mayonnaise – ¼ cup
• Mustard – 1 tbsp
• Paprika – ½ tsp
• Salt – ¼ tsp

Instructions

1. Place 6 eggs in a single layer in a saucepan and cover with water by 1 inch.
2. Bring water to a boil over high heat, then cover and remove from heat. Let stand for 12 minutes.
3. Drain eggs and transfer to an ice bath for 5 minutes to cool.
4. Peel eggs and slice in half lengthwise. Carefully remove yolks and place in a bowl.
5. Mash yolks with a fork, then mix in ¼ cup mayonnaise, 1 tbsp mustard, and ¼ tsp salt until smooth.
6. Spoon or pipe the yolk mixture back into the egg white halves.
7. Sprinkle each egg half with ½ tsp paprika for a pop of color and flavor.

So, there you have it—deviled eggs that are anything but devilish in their simplicity. The creamy filling paired with the slight crunch of the egg white is a match made in snack heaven. Try serving them on a bed of arugula for an extra peppery bite or alongside a crisp white wine for a fancy touch.

Watermelon Feta Salad with Mint

Unbelievably refreshing and ridiculously easy to throw together, this Watermelon Feta Salad with Mint is your summer savior when the heat hits like a ton of bricks. It’s the kind of dish that makes you wonder why you ever bothered with complicated recipes in the first place.

Ingredients

• Watermelon – 4 cups, cubed
• Feta cheese – 1 cup, crumbled
• Fresh mint leaves – ¼ cup, thinly sliced
• Olive oil – 2 tbsp
• Lime juice – 1 tbsp
• Salt – ¼ tsp

Instructions

1. In a large bowl, combine the cubed watermelon and crumbled feta cheese.
2. Add the thinly sliced fresh mint leaves to the bowl.
3. In a small bowl, whisk together the olive oil, lime juice, and salt until well combined. Tip: For an extra flavor kick, let the dressing sit for 5 minutes before adding it to the salad.
4. Pour the dressing over the watermelon mixture and gently toss to combine. Tip: Use your hands for tossing to prevent the watermelon from breaking apart.
5. Let the salad sit in the refrigerator for 10 minutes before serving to allow the flavors to meld. Tip: If you’re serving this at a party, double the recipe because it disappears fast!

Zesty, juicy, and with just the right amount of salty tang, this salad is a textural dream. Serve it in hollowed-out watermelon halves for a show-stopping presentation that’ll have your guests snapping pics before they dig in.

Garlic Parmesan Roasted Potatoes

Folks, if you’ve ever thought potatoes were just a sidekick to your main dish, prepare to have your world rocked. These Garlic Parmesan Roasted Potatoes are about to steal the show with their crispy edges, fluffy insides, and a garlic-parm hug that’ll make your taste buds sing.

Ingredients

• Potatoes – 2 lbs
• Olive oil – 3 tbsp
• Garlic powder – 1 tsp
• Parmesan cheese – ½ cup, grated
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough to crisp those potatoes to perfection.
2. Cut the potatoes into 1-inch cubes for uniform cooking. Pro tip: Leaving the skin on adds extra texture and nutrients.
3. Toss the potato cubes with olive oil, garlic powder, salt, and black pepper in a large bowl until evenly coated. This is where the flavor party starts.
4. Spread the potatoes in a single layer on a baking sheet. Crowding the pan leads to steaming, not roasting, so give them space to breathe.
5. Roast for 25 minutes, then flip the potatoes for even browning. They should start getting golden and crispy at this point.
6. Sprinkle the grated Parmesan cheese over the potatoes and roast for another 10 minutes until the cheese is melted and slightly golden.
7. Remove from the oven and let them sit for 2 minutes. This brief rest allows the cheese to set slightly, making them easier to serve.

Now, these beauties are not just a side; they’re a statement. The crispy, cheesy exterior gives way to a soft, garlicky center that’s downright addictive. Serve them atop a creamy aioli for dipping or alongside your favorite protein for a meal that’s anything but ordinary.

Caprese Salad with Balsamic Glaze

Vividly simple yet impossibly chic, the Caprese Salad with Balsamic Glaze is your ticket to feeling like a gourmet chef without breaking a sweat. It’s the culinary equivalent of a little black dress—timeless, effortlessly elegant, and always in style.

Ingredients

• Fresh mozzarella – 8 oz
• Tomatoes – 2 large
• Fresh basil leaves – 1/4 cup
• Balsamic glaze – 2 tbsp
• Extra virgin olive oil – 1 tbsp
• Salt – 1/4 tsp
• Black pepper – 1/4 tsp

Instructions

1. Slice the fresh mozzarella and tomatoes into 1/4-inch thick slices. Pro tip: Use a serrated knife for the tomatoes to prevent squishing.
2. Arrange the mozzarella and tomato slices alternately on a serving plate, slightly overlapping for a fan effect.
3. Tuck fresh basil leaves between the mozzarella and tomato slices. Insider tip: Gently slap the basil leaves between your hands before adding to release their aromatic oils.
4. Drizzle the extra virgin olive oil evenly over the arranged slices. Precision is key—no swimming pools of oil, please.
5. Sprinkle salt and black pepper over the top. Remember, seasoning is your friend, but overdoing it is not.
6. Finish by drizzling the balsamic glaze in a zigzag pattern across the salad. Pro move: Use a squeeze bottle for control and those Instagram-worthy lines.

Juxtaposing the creamy mozzarella with the juicy tomatoes and the punchy basil, this salad is a textural dream. Serve it atop a slice of crusty bread for an open-faced sandwich that’ll make your taste buds sing.

Southern Style Collard Greens

Get ready to dive into a bowl of comfort that’s been simmering with love and a dash of sass—Southern Style Collard Greens are here to steal the spotlight at your dinner table. These greens aren’t just food; they’re a hug from your grandma, if your grandma was a sassy Southern belle with a wooden spoon.

Ingredients

• Collard greens – 2 lbs
• Smoked turkey wings – 1 lb
• Chicken broth – 4 cups
• Apple cider vinegar – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Red pepper flakes – ¼ tsp

Instructions

1. Rinse the collard greens under cold water, then chop them into bite-sized pieces, discarding the tough stems.
2. In a large pot, combine the smoked turkey wings and chicken broth. Bring to a boil over high heat, then reduce to a simmer for 30 minutes to infuse the broth with flavor.
3. Add the chopped collard greens, apple cider vinegar, salt, black pepper, and red pepper flakes to the pot. Stir well to combine.
4. Cover the pot and simmer on low heat for 1.5 hours, stirring occasionally, until the greens are tender and the flavors have melded beautifully.
5. Remove the turkey wings from the pot. Let them cool slightly, then shred the meat off the bones and stir it back into the greens.
6. Tip: For an extra layer of flavor, let the greens sit for 10 minutes off the heat before serving—they’ll thank you by tasting even better.
7. Tip: If you’re in a hurry, a pressure cooker can reduce the cooking time to about 20 minutes, but slow and low is the way to go for maximum flavor.
8. Tip: Don’t skip the apple cider vinegar—it’s the secret weapon that cuts through the richness and brightens up the dish.

Hearty and packed with a smoky, tangy punch, these collard greens are begging to be paired with a slice of cornbread or served over a bed of creamy grits. Whether you’re feeding a crowd or treating yourself, this dish is a soulful celebration on a plate.

Cheesy Garlic Bread

Mmm, let’s talk about the ultimate comfort food that’s basically a hug in bread form—Cheesy Garlic Bread. It’s the hero of side dishes, the MVP of movie nights, and let’s be honest, sometimes the main event when we’re feeling extra.

Ingredients

• French bread – 1 loaf
• Butter – ½ cup, softened
• Garlic – 4 cloves, minced
• Mozzarella cheese – 1 cup, shredded
• Parmesan cheese – ¼ cup, grated
• Parsley – 1 tbsp, chopped

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. Slice the French bread in half lengthwise, creating two long halves. Tip: A serrated knife works best here to avoid squishing the bread.
3. In a small bowl, mix the softened butter and minced garlic until well combined. Spread this garlic butter evenly over the cut sides of the bread.
4. Sprinkle the shredded mozzarella and grated Parmesan cheese over the buttered bread. Tip: For extra cheesy goodness, feel free to add more cheese than listed—we won’t judge.
5. Place the bread on the prepared baking sheet and bake for 10-12 minutes, or until the cheese is bubbly and slightly golden. Tip: Keep an eye on it after the 10-minute mark to prevent burning.
6. Remove from the oven and immediately sprinkle with chopped parsley for a fresh, colorful finish.

Unbelievably good, this Cheesy Garlic Bread boasts a crispy exterior with a gooey, cheesy center that’s packed with garlicky flavor. Serve it alongside your favorite pasta dish or as a standalone snack with a side of marinara for dipping—because why not?

Avocado Corn Salad

Zesty and vibrant, this Avocado Corn Salad is like a summer party in a bowl—minus the awkward small talk. Perfect for those days when you want to eat the rainbow but also, you know, actually enjoy it.

Ingredients

• Avocado – 2, diced
• Corn – 2 cups, kernels
• Lime – 1, juiced
• Salt – ½ tsp
• Cilantro – ¼ cup, chopped

Instructions

1. In a large bowl, combine the diced avocado and corn kernels.
2. Squeeze the lime juice over the avocado and corn to prevent browning and add a tangy kick.
3. Sprinkle the salt and chopped cilantro over the mixture, then gently toss to combine everything evenly. Tip: Use your hands for tossing to keep the avocado chunks intact.
4. Let the salad sit for 5 minutes to allow the flavors to meld together. Tip: Cover the bowl with plastic wrap touching the surface of the salad to keep it fresh.
5. Give the salad one final gentle toss before serving. Tip: For an extra crunch, serve with tortilla chips on the side.

Delightfully creamy with a pop of sweetness from the corn, this salad is a textural dream. Serve it atop grilled chicken for a hearty meal or scoop it up with chips for a lazy snack attack.

Grilled Asparagus with Lemon Zest

Now, let’s talk about turning those slender green spears into the star of your plate with a zesty twist that’ll make your taste buds dance. Grilled asparagus with lemon zest is not just a side dish; it’s a vibrant, crunchy, and slightly smoky revelation that’s about to steal the show at your next barbecue or weeknight dinner.

Ingredients

• Asparagus – 1 lb
• Olive oil – 2 tbsp
• Lemon zest – 1 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your grill to medium-high heat (about 400°F). Tip: A clean grill prevents sticking, so give those grates a quick brush.
2. Trim the tough ends off the asparagus. Tip: Bend the asparagus near the end; it’ll snap at the perfect spot where tender meets tough.
3. Toss the asparagus with olive oil and salt until evenly coated. Tip: Use your hands for this—it’s messy but ensures every spear gets love.
4. Place the asparagus on the grill perpendicular to the grates to prevent falling through. Grill for 3-4 minutes, then flip and grill for another 3 minutes until charred but still crisp.
5. Remove from the grill and immediately sprinkle with lemon zest, tossing gently to distribute.

Done right, this dish offers a delightful crunch with a smoky char, brightened by the fresh pop of lemon zest. Serve it atop a creamy risotto or alongside a juicy steak for a meal that sings with contrast and harmony.

Sweet Potato Casserole with Pecan Topping

Howdy, y’all! If you’re looking for a dish that’s like a hug in casserole form, you’ve hit the jackpot. This sweet potato casserole with pecan topping is the culinary equivalent of your favorite cozy sweater—only edible and, let’s be honest, way more delicious.

Ingredients

• Sweet potatoes – 3 cups, mashed
• Butter – ½ cup, melted
• Brown sugar – ½ cup
• Eggs – 2
• Vanilla extract – 1 tsp
• Pecans – 1 cup, chopped
• Flour – ¼ cup

Instructions

1. Preheat your oven to 350°F because we’re about to turn up the heat on these sweet potatoes.
2. In a large bowl, mix the mashed sweet potatoes, melted butter, brown sugar, eggs, and vanilla extract until smoother than a jazz playlist. Tip: For extra creamy potatoes, use a hand mixer.
3. Pour the mixture into a greased baking dish, spreading it out like you’re tucking it into bed.
4. In a separate bowl, toss the chopped pecans and flour together like they’re in a salad, then sprinkle this crunchy goodness evenly over the sweet potato mixture. Tip: For an even toastier flavor, toast the pecans before chopping.
5. Bake for 25-30 minutes, or until the topping is golden and the edges are bubbly. Tip: Don’t open the oven door too often; we’re not baking a soufflé, but we still want that perfect rise.

Boom! You’ve just made a casserole that’s the perfect balance of sweet, nutty, and utterly comforting. Serve it up with a dollop of whipped cream or a scoop of vanilla ice cream for that ‘wow’ factor at your next dinner party.

Cucumber Tomato Salad

Howdy, salad lovers! If you’re looking for a dish that’s as refreshing as a dive into a pool on a scorching summer day, you’ve hit the jackpot. This Cucumber Tomato Salad is the no-fuss, all-flavor hero your picnic table deserves.

Ingredients

• Cucumber – 1 large, sliced
• Tomatoes – 2 medium, diced
• Red onion – ¼ cup, thinly sliced
• Olive oil – 2 tbsp
• Lemon juice – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. In a large bowl, combine the sliced cucumber, diced tomatoes, and thinly sliced red onion.
2. Drizzle the olive oil and lemon juice over the vegetables.
3. Sprinkle the salt and black pepper evenly across the top.
4. Gently toss the salad until all ingredients are well coated with the dressing. Tip: Use a folding motion to keep the vegetables from getting bruised.
5. Let the salad sit for 10 minutes before serving to allow the flavors to meld together. Tip: This resting time is crucial for the flavors to develop fully.
6. Give the salad one final gentle toss before serving. Tip: For an extra burst of freshness, add a handful of chopped basil or parsley right before serving.

Unbelievably crisp and bursting with juicy flavors, this salad is a testament to the beauty of simplicity. Serve it alongside grilled meats or pile it high on a slice of crusty bread for a quick, satisfying bite.

Pasta Salad with Italian Dressing

Feast your eyes on this no-fuss, all-flavor pasta salad that’s about to become your go-to for picnics, potlucks, or just because you deserve it. It’s the kind of dish that whispers ‘I’m fancy’ but actually shouts ‘I’m easy’—just like your favorite pair of jeans.

Ingredients

• Pasta – 8 oz
• Italian dressing – ½ cup
• Cherry tomatoes – 1 cup
• Cucumber – 1, diced
• Red onion – ¼ cup, thinly sliced
• Black olives – ½ cup, sliced
• Feta cheese – ½ cup, crumbled

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salting the water is your first chance to season the pasta, so don’t skip it!
2. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Al dente pasta holds up better in salads, giving you that perfect bite.
3. Drain the pasta and rinse under cold water to stop the cooking process. Tip: A quick rinse also removes excess starch, preventing the pasta from sticking together.
4. In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, red onion, black olives, and feta cheese.
5. Pour the Italian dressing over the salad and toss gently to coat all the ingredients evenly.
6. Cover and refrigerate for at least 1 hour before serving to let the flavors meld together.

This pasta salad is a vibrant medley of crisp veggies, tender pasta, and tangy dressing, with the feta adding a creamy punch. Try serving it in a hollowed-out watermelon for a show-stopping summer presentation that’s as fun to look at as it is to eat.

Conclusion

Ultimate flavors await in these 17 Memorial Day side dishes, perfect for making your holiday feast unforgettable. Whether you’re craving something classic or adventurous, this roundup has you covered. We’d love to hear which recipes become your favorites—drop us a comment below! And if you enjoyed this collection, don’t forget to share the love on Pinterest. Happy cooking and happy Memorial Day!