26 Cold Dinner Recipes for Quick Weeknight Meals

These no-cook and make-ahead recipes are best served cold.

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Published on July 7, 2023

greek quinoa salad — Photo: Bryan Gardner

The kids may be out of school, but somehow summer always seems to be the busiest season of the year. Even if you’re willing to turn on the oven (we’d argue it should be used sparingly during the hottest months of the year), everyone needs a few meals that can be made ahead and enjoyed later in their back pocket. Perhaps most importantly, these recipes need to be quick and simple. To achieve that, we utilize ingredients like peak-season produce, tinned fish, and cooked grains to make cool, refreshing weeknight meals a cinch to pull together.

These recipes include everything from no-cook pasta sauces and sushi rolls (for pescatarians and vegetarians alike) to hearty protein-packed salads and super summery chilled soups. And while eggs might not be your first thought for dinner, we’ve included a handful of frittatas that are perfect for a room-temperature feast (they make good cold leftovers too).

01 of 26

Blistered Green-Bean and Corn Frittata

blistered green-bean and corn frittata plate and fork — Sidney Bensimon

Late summer vegetables add even more nutrition to this protein-packed egg dish. A mix of fresh parsley and plump cherry tomatoes served on the side adds an extra burst of color and flavor.

02 of 26

Pasta with No-Cook Puttanesca Sauce

Fresh Cherry-Tomato Pasta Puttanesca — Marcus Nilsson

Toss perfectly ripe tomatoes with classic puttanesca flavors like olives, capers, and garlic, then let the flavors meld while you quickly cook a box of pasta. Finish this no-cook pasta with a sprinkle of parmesan cheese–say when!

03 of 26

Mexican Seafood Salad

mexican seafood salad — Sidney Bensimon

This main-dish salad is packed with buttery, plump shrimp, perfectly cooked snapper, and peak-season corn and tomatoes. Make it up to one day ahead and dinner will be on the table in seconds. Finish the dish with corn nuts for even more corn flavor and crunch.

04 of 26

Chicken Salad with Pineapple-Lime Dressing

Not your typical chicken salad, this one piles shredded chicken breast onto a bed of spinach and watercress. Honey and pineapple sweeten the zesty lime dressing that’s drizzled over the top.

05 of 26

Crab Rolls

crab roll — Bryan Gardner

This fun spin on lobster rolls is a special treat and couldn’t be easier to make. Simply toss pieces of lump crabmeat in a lemon and Old Bay-seasoned mayonnaise dressing. Pile them into toasted buns and serve with your favorite potato chips.

06 of 26

Baked Salmon Sushi

salmon sushi — Joanna Garcia

Making sushi is a fun way to get everyone involved in dinner. Cook the rice and salmon ahead of time, then the only thing left to do is assemble. Bonus: this recipe is a great way to introduce sushi to kids who don’t yet love the idea of raw fish.

07 of 26

Avocado Sushi

vegetable sushi — Joanna Garcia

Fresh vegetables are the name of the game in these vegetarian sushi rolls. Nori sheets are layered with ginger-flavored rice (that you cook ahead and chill), cucumbers, carrots, and avocado. Sesame seeds add even more healthy fats.

08 of 26

Poached-Chicken Cups with Ginger-Scallion Oil

Poached-chicken cups with ginger-scallion oil — Armando Rafael

This tender poached chicken is flavored lightly with Asian-inspired ingredients like ginger and scallion. Chill the chicken breasts until you’re ready to assemble the salad, then toss shreds with a similarly flavored scallion sauce. Serve the chicken and more vegetables in crisp lettuce cups.

09 of 26

Ginger-Chicken Slaw

ginger chicken slaw — Courtesy of Johnny Fogg

Coleslaw is the ultimate make-ahead dish, and this one is made dinner-worthy by the addition of shredded chicken breast. Roast the chicken ahead of time or use leftover or rotisserie chicken. The garlic-ginger-lime dressing makes this dish next-level delicious.

10 of 26

Poached Shrimp with Honeydew, Radishes, Jicama, and Scallions

Yunhee Kim

If you want dinner to feel like a spa day, look no further than this reicpe. Large shrimp are poached in their shells to keep them plump and tender. They can be cooked a day ahead and tossed with sweet honeydew, crisp jicama and radishes, and thinly sliced scallions just before serving.

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Stuffed BLT Salad

blt tomato salad — Christopher Testani

Ripe summer tomatoes are the stars of the show here, but the salad inside is special too. Salty bits of bacon and shredded lettuce are piled inside the tomato cavities for a modern spin on the classic BLT.

12 of 26

Sardinian Tomato Salad

Sardinian Tomato Salad — Christopher Testani

Transport yourself to the Italian coast with this no-cook dinner salad of tinned tuna, heirloom tomatoes, sliced fennel, and green olives. Slices of rustic bread are perfect for sopping up the combination of tomato juices and orange vinaigrette.

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Tomato, Scallion, and Cheddar Frittata

Tomato, Scallion, and Cheddar Frittata

This versatile frittata is made using grape tomatoes, scallions, and cheddar cheese, but you can use any of your favorite vegetables, alliums, and cheeses. It can be served warm or at room temperature and would be even better with a sprinkle of fresh herbs on top.

14 of 26

Summer Waldorf with Yogurt-Tarragon Dressing

Bryan Gardner

Fresh seasonal produce is one of the best ways to make salads shine. Ripe plums add a sweet bite to a salad of gently poached chicken breast, fennel, almonds, and butter lettuce. Cook the chicken ahead or use leftover or rotisserie chicken to keep the kitchen (and the cook) cool.

15 of 26

Salmon Niçoise with Caper Dressing

Bryan Gardner

Sautéed salmon fillets replace the tuna in this seasonal take on salade Niçoise. Sweet summer corn joins the more traditional potatoes, green beans, and olives. The fish can be cooked ahead and chilled or cooked at the last minute. The other components should be prepared ahead of time.

16 of 26

Southwestern Cobb Salad

Southwestern Cobb Salad

Everyone’s favorite salad gets a Southwestern spin with the addition of poblano peppers, black beans, and cilantro. The pepper mixture, bacon, chicken, and hard-boiled eggs can all be made ahead and tossed to order.

17 of 26

Greek Quinoa Salad

greek quinoa salad — Bryan Gardner

Greek salad gets heft and protein from the addition of nutty quinoa. Other cooked grains like farro, barley, or brown rice would also work well in this recipe. A generous amount of parsley and mint add a fresh finish.

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Spanish Gazpacho

Spanish Gazpacho — Dana Gallagher

You'll feel like you're in Spain when you enjoy a bowl of this quick no-cook tomato soup. It's made in the blender and served cold. The garnishes are everything, add hearty additions like hard-boiled eggs, sardines, tuna, or sliced cured ham.

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Beet Gazpacho with Shrimp

Bryan Gardner

This recipe gives new meaning to no-cook meals. Pre-cooked shrimp are floated on top of big bowls of hearty gazpacho made with store-bought pre-cooked beets. Simple additions like garlic and red wine vinegar complement the fresh, earthy flavors of the beets and tomatoes.

20 of 26

Grilled Pork and Noodle Salad with Basil, Cilantro, and Mint

Katie Quinn Davies

Fire up the grill and cook off a spicy sambal-marinated pork tenderloin. Paper-thin slices get tangled between a cold salad of vermicelli noodles, crunchy vegetables, and handfuls of fresh herbs.

21 of 26

Roasted Eggplant and Tomatoes

roasted eggplant and tomatoes — Jake Stangel

In the traditional baigan chokah, eggplant is combined with flavors like chile and lime. This version incorporates fresh tomatoes, and can be refrigerated for up to two days. Serve the mixture straight from the fridge with flatbread or over bowls of rice.

22 of 26

Shrimp Summer Rolls

Nicole Franzen

Cook off some shrimp and vermicelli noodles ahead of time and you’re halfway to these refreshing summer rolls. Roll all of the ingredients up burrito-style and serve with chili paste and peanut sauce for dipping.

23 of 26

Pasta Salad with Chickpeas, Green Beans, and Basil

Pasta Salad with Tomatoes, Mozzarella, and Chickpeas — Ren Fuller

Pasta salad welcomes thoughts of potlucks and picnics, but canned chickpeas and green beans make this one hearty enough for a make-ahead dinner. A final sprinkle of cheese makes it the ultimate crowd-pleaser.

24 of 26

Tuna Macaroni Salad

Mike Krautter

Two classics (tuna salad and macaroni salad) join forces for this hearty recipe. A cool buttermilk dressing soaks into the fish and pasta as it sits, making it even more flavorful. Let it marinate for at least 30 minutes, but ideally for eight hours.

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Corn Soup with Tomato-Bacon Toasts

Corn soup with tomato-bacon toasts — Armando Rafael

Grilled cheese and soup are a dynamic duo, even in the summer. Open-face tomato and bacon sandwiches are easy to assemble and serve alongside this chilled corn soup that is cooked in the leftover bacon grease.

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Tomato Gazpacho with Chicken

Soup is the simplest meal to make in the summer, especially a no-cook soup like this gazpacho. All you need is a blender and you can let ripe tomatoes do their thing in this bright soup. Add protein by topping each portion with cold leftover shredded chicken.

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