Okay, so here’s the thing—I’ve been making these same dishes every Labor Day for the past five years, and people still ask for the recipes. Last weekend, my neighbor knocked on my door asking for “that pasta salad thing” I brought to the block party. Again.
Look, I’m not gonna pretend I’m some fancy chef. Half these recipes came from desperate Pinterest searches at 10 PM the night before hosting. But they work. And more importantly, they’re actually doable when you’ve got a house full of people and approximately zero counter space.
Table of Contents :
1. The Pasta Salad That Started It All
This is the one everyone asks about. I think I originally got it from my aunt… or maybe it was a food blog? Honestly can’t remember anymore, but I’ve tweaked it so much it’s basically mine now.
What you need:
- 1 lb rotini pasta (don’t get fancy, regular works fine)
- 1 cup cherry tomatoes, halved (good luck finding decent ones this time of year)
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 8 oz mozzarella balls, halved
- 1/2 cup Italian dressing (I use Wish-Bone, fight me)
- 1/4 cup mayo (Hellmann’s only, please)
- Salt, pepper, garlic powder
How to make it:
Cook the pasta according to the box, but here’s where everyone messes up—rinse it with cold water afterward. Seriously. Hot pasta + mayo = gross soup situation.
Mix the dressing and mayo in a big bowl first. I learned this the hard way after trying to add them separately and ending up with clumpy mayo chunks. Shudder.
Toss everything together and taste it. Needs more salt than you think. Always needs more salt.
Real talk: This is better the next day. Something about all those flavors hanging out together overnight. Make it Saturday for your Sunday gathering.
2. Grilled Corn with Lime Butter (Game Changer)
My 8-year-old refuses to eat anything green, but somehow this corn disappears every time. Kids are weird.
Ingredients:
- 6 ears of corn, husked
- 4 tablespoons butter, softened
- Juice of 2 limes
- 1 teaspoon chili powder
- Cotija cheese (or just use parmesan if you can’t find it)
Grill the corn until it’s got those nice char marks. Takes about 10 minutes, turning every few minutes. Meanwhile, mix the butter, lime juice, and chili powder.
Brush the corn with the lime butter while it’s still hot, then sprinkle with cheese. This is messy to eat and I don’t care. Some foods are supposed to be messy.
3. Watermelon Feta Salad (Don’t Knock It)
I was skeptical about this combo too. Sweet + salty seemed wrong. I was very, very wrong.
You’ll need:
- 6 cups cubed watermelon (buy the pre-cut if you’re smart)
- 4 oz feta cheese, crumbled
- 1/4 red onion, thinly sliced
- Fresh mint leaves
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
Just… mix it all together. That’s it. The watermelon gets a little juicy, the feta gets a little soft, and somehow it all works.
Pro tip: Make this right before serving. It gets watery if it sits too long, and nobody wants soup-salad.
4. BBQ Chicken That Won’t Dry Out
This drove me crazy until I figured out the secret. Ready for it?
Don’t put the sauce on too early.
I know, revolutionary stuff here. But seriously, BBQ sauce burns and turns bitter if it’s on there the whole time.
What to do: Season your chicken with salt, pepper, garlic powder, and paprika. Grill it 80% of the way through FIRST. Then brush on your BBQ sauce for the last few minutes.
I use Sweet Baby Ray’s because I’m not above store-bought sauce and neither should you be.
5. Caprese Skewers (Fancy But Not Really)
These look way more impressive than they actually are. It’s basically just assembly.
Ingredients:
- Cherry tomatoes
- Fresh mozzarella balls
- Fresh basil leaves
- Balsamic glaze
- Wooden skewers
Thread tomato, basil, mozzarella on skewers. Drizzle with balsamic glaze. Done.
Important note: Don’t make these too far ahead. The tomatoes start looking sad after a few hours.
6. Loaded Potato Salad
Forget mayo-heavy potato salad. This version has bacon, cheese, and attitude.
You need:
- 3 lbs red potatoes, cubed
- 8 strips bacon, cooked and crumbled
- 1 cup shredded cheddar
- 4 green onions, chopped
- 1 cup sour cream
- 1/2 cup mayo
- Salt, pepper
Boil the potatoes until fork-tender but not mushy. Nobody likes mushy potato salad. Let them cool completely before mixing in everything else.
The key is—oh wait, I forgot to mention—save some bacon and cheese for topping. Makes it look intentional instead of just “stuff mixed in a bowl.”
7. Grilled Peach and Burrata Salad
This happened by accident when I bought too many peaches and they were getting soft.
Halve and pit 4 peaches. Grill them cut-side down for 3-4 minutes until they get grill marks. Arrange on a platter with torn burrata, arugula, and a drizzle of honey.
Warning: The peaches will be hot. Don’t be like me and immediately bite into one because “it looks so good.” Burns. Tongue burns.
8. Classic Coleslaw That Doesn’t Suck
Most coleslaw is either too sweet or too tangy. This one is just right. (I sound like Goldilocks. Whatever.)
Ingredients:
- 1 head green cabbage, shredded
- 2 carrots, grated
- 1/2 cup mayo
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon celery seed
- Salt and pepper
Mix the dressing ingredients first, then toss with the cabbage and carrots. Let it sit for at least an hour before serving. The flavors need time to get acquainted.
9. Grilled Pineapple with Cinnamon
This is what happens when you run out of dessert ideas but still have grill space.
Cut a pineapple into rings, brush with melted butter mixed with cinnamon, and grill for 2-3 minutes per side. Serve with vanilla ice cream if you’re feeling fancy.
My neighbor Sarah swears by adding a splash of rum to the butter mixture. I can neither confirm nor deny whether this makes it better. (It does.)
10. Lemonade That Actually Tastes Like Lemons
Store-bought lemonade tastes like sugar water with a lemon rumor. This tastes like actual lemons had a party in your glass.
Simple syrup method:
- 1 cup water
- 1 cup sugar
- 1 cup fresh lemon juice (about 6 lemons)
- 4-5 cups cold water
Make simple syrup by dissolving sugar in 1 cup boiling water. Let it cool completely. Mix with lemon juice and cold water. Taste and adjust.
Pro tip: Roll your lemons on the counter before juicing. Gets more juice out. Also, room temperature lemons juice better than cold ones.
The Real Talk Section
Look, I’ve made every one of these recipes multiple times, and here’s what I’ve learned:
Timing is everything. Make the pasta salad and potato salad the day before. They’re better that way. Grill stuff can be prepped ahead but should be cooked day-of.
Don’t stress about perfection. Last year I completely forgot about the corn and it got a little more charred than planned. People called it “rustic” and asked how I got such great flavor. Sometimes mistakes work in your favor.
Have backup plans. I always make extra pasta salad because it disappears first. Also, keep some frozen appetizers on hand just in case. Nobody needs to know.
Kids eat weird stuff. My friend’s 6-year-old ate three helpings of the watermelon feta salad but wouldn’t touch a regular watermelon slice. Don’t try to understand it.
Adults are just as picky. My brother-in-law picks all the onions out of everything. I’ve started making a small batch of whatever without onions just for him. It’s easier than listening to him complain.
Final Thoughts
These recipes aren’t revolutionary. They’re just good, reliable food that works for a crowd. And honestly? That’s all you need for a successful Labor Day gathering.
Some of these I’ve been making for years, others I discovered through happy accidents (looking at you, grilled peaches). But they all have one thing in common—people actually eat them and ask for seconds.
Is it fancy? Nope. Will it impress your mother-in-law? Probably not. Will everyone leave full and happy? Absolutely.
And really, isn’t that the point?
One last thing: Don’t try to make all ten of these for one gathering unless you hate yourself. Pick 4-5 that sound good and call it a day. Your sanity will thank you.
Happy Labor Day weekend! May your grill light on the first try and your potato salad stay cold. 🍉🌽
P.S. – Seriously, let me know how these turn out for you. I’m always looking for ways to make them even better. Or easier. Mostly easier.