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Your monthly picnics can leave you frustrated and worried about what to cook to accommodate everyone’s various tastes. It can be perplexing because you don’t want to create too much while still wanting to feed everyone at the same time. To tackle this conundrum, I set out to find some amazing picnic food ideas that I could go to in times of need and confusion.
As a result, I’ve produced this list of the 21 best picnic food ideas for any outdoor gathering. These recipes are simple, quick, tasty, and full of flavors. This list offers something for everyone and will undoubtedly please everyone. Pastries, salads, tarts, wraps, and sandwiches are available.
So, don’t waste time hunting for the proper recipes you’ve arrived at the right place. Simply select a recipe and begin planning your next picnic.
Olive Tapenade Recipe
Tapenade is a traditional southern French condiment made of black olives, garlic, anchovies, herbs, and lemon juice. It might be bulky and gritty or smooth and silky. This is the tapenade for you if you have a “salty tooth.” It’s a briny, salty olive-caper mix with garlic, lemon juice, and fresh herbs.
Tapenade olives are typically served on toasted bread or alongside a plate of crudites. It’s delicious on a cheese antipasti board, crostini, sandwiches, or hummus dip.
Tapenade is a tasty spread that combines well with pasta salads, omelets, scrambled eggs, pizza sauce, and toast. It also enhances the flavor of roasted chicken or pork tenderloin.
Ingredients
- 2 cups olives
- 2 tablespoon capers
- 1/4 cup sun-dried tomatoes in a jar
- 1/2 lemon
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon red chili flakes
- 1/4 cup parsley
Get the recipe here.
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Cornish Pastries Recipe
Cornish pasties were popular with families, fishermen, and miners in ancient England’s Cornwall region. It doesn’t need to be precooked and may be made with store-bought shortcrust pastry.
Following the preparation of the dough. Roll each ball into a ball, cut each ball into a round, divide the filling between the rounds, put opposing sides of the crust above the filling, and pinch the pastry edges together. 20 minutes in the oven.
Allow cooling slightly before serving after removing from the oven. These can be eaten either hot or cold.
Ingredients
- 525 g all-purpose plain flour
- 260 g cold butter
- 500 g topside beef
- 360 grams potatoes
- 200 grams onion
- 180 g carrot
- 3 tbsp beef stock
Get the recipe here.
Bean Salad Recipe
This bean salad pairs well with grilled chicken or pork and contain only 78 calories and 3 grams of protein per serving. It’s straightforward and the ideal picnic buddy.
Start by combining the beans, red onion, celery, and green pepper. Whisk together the salt, pepper, sugar, and red wine vinegar in a separate bowl until the sugar is dissolved. Then slowly drizzle in the oil, whisking continually until everything is combined.
Toss the beans and vegetables in the dressing to coat. Cover and chill before serving. Refrigerate for at least 4 hours or overnight for the best results. Before serving, toss the bean salad with the dressing one more.
Ingredients
- 1 can of green beans
- 1 can garbanzo beans
- 1 can of black beans
- 1 can of kidney beans
- 1 green bell pepper
- 1/2 tsp ground black pepper
- 1/4 cup granulated sugar
- 1/2 cup red wine vinegar
- 1/4 cup olive oil
Get the recipe here.
Cheese and Tomato Tarts Recipe
Tarts with cheese and tomatoes enclosed in shortcrust pastry and topped with a luscious tomato ragu and creamy béchamel sauce. Above all, this recipe makes the ideal vegetarian meal for a pleasant picnic.
Preheat the oven to 450°F, line a loose-bottomed tart tray with pastry, fill each case with uncooked beans/lentils/rice, and blind-bake for 10-12 minutes, or until very lightly browned.
Remove the beans/rice and baking parchment from the oven and set aside. In a medium-sized pot, melt the butter and whisk in the flour. Pour in the milk, cheddar, mozzarella, and black pepper, then bake for 15-20 minutes, or until golden brown.
Ingredients
- 1 tablespoon olive oil
- 2 garlic cloves
- 1 tablespoon tomato puree
- 1 teaspoon oregano
- 320 g ready-made pastry
- 45 g butter, unsalted
Get the recipe here.
Tortellini Pasta Salad With Prosciutto Recipe
With cheesy, soft tortellini, heirloom cherry tomatoes, creamy, buttery, melt-in-your-mouth little mozzarella balls, sweet red bell pepper, and briny kalamata olives, this pasta salad is a step up from your average pasta salad.
Peel the outermost layers of skin from a whole head of garlic, cut red bell peppers and cherry tomatoes and toss with tortellini in a salad dish. Refrigerate for 30 minutes after tossing with a quarter of the salad dressing.
Ingredients
- 20 oz Tortellini with cheese
- 1 kalamata olive cup
- 8 oz. Pearls of mozzarella
- 1/4 cup vinegar
- 1 garlic clove
- 2 tablespoons lemon juice
- 2 tablespoons fresh basil leaves
Get the recipe here.
Fancy Chicken Salad Recipe
This Fancy Chicken Salad is a delicious side dish or main meal that comes together quickly if you use leftover Roasted Chicken. It contains only five ingredients: chicken, celery, grapes, pecans, and red onion. The celery and grapes lens sharpness to the salad, while the pecans and red onion offer sweetness and juiciness.
This salad’s dressing is composed using mayonnaise, sour cream, lemon juice, dill, salt, and pepper. In a large mixing bowl, combine the chicken, grapes, celery, onion, and pecans and whisk to coat.
Ingredients
- 1/2 cup mayonnaise
- 1/2 cup soured cream
- 2 tablespoons lemon juice
- 2 tablespoons dill
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Get the recipe here.
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Antipasto Salad Recipe
Because it has SO many large, bold, enticing flavors and textures, this antipasto salad will quickly become your favorite no-cook summer supper. It’s also simple to prepare because there’s no need to turn on the stove.
Pile on your favorite ingredients in whatever ratios your taste buds prefer, make the dressing ahead of time, use store-bought croutons, and fresh Parmesan cheese, and preserve the dressing in the refrigerator for up to 2 weeks.
Except for the croutons and possibly the salami and pepperoni, all of the components in this antipasto salad are gluten-free.
Ingredients
- 1 large Romaine lettuce
- 4 oz. Genoa salami
- 4 oz. pepperoni
- 1 cup cherry tomatoes
- 1 cup artichoke hearts
- 1/2 cup kalamata olives
- 8 oz. halved mozzarella balls
Get the recipe here.
Summer Melon & Prosciutto Salad Recipe
Summer Melon & Prosciutto Salad is a simple picnic salad made with ripe melons, mozzarella, and prosciutto tossed in a light honey lemon dressing with fresh mint.
Scoop melon balls from the cantaloupe and honeydew with a melon baller and place them in a large mixing dish. Serve with Mozzarella balls and chopped mint. Season with coarse ground salt and freshly ground pepper to taste.
Whisk together lemon juice, olive oil, and honey in a small bowl. Drizzle over the melon and gently toss to coat. Plate the salad and top with shredded prosciutto. Garnish with extra mint leaves if desired.
Ingredients
- 1/2 seeded cantaloupe melon
- 1/2 seeded honeydew melon
- 1 8-ounce Mozzarella balls
- 2 tablespoons fresh mint
- 3 tablespoons lemon juice
- 2 tablespoon olive oil
- 1-1/2 tablespoon honey
- 6 prosciutto slices
Get the recipe here.
Cowboy Caviar Recipe
This cowboy caviar salad is a simple salad with only a few ingredients. It’s tasty and healthful, and it’d be a terrific addition to your next picnic menu.
In a large mixing bowl, combine tomatoes, avocado, onion, black beans, black-eyed peas, corn, pepper, jalapeño pepper, and cilantro. Stir well to thoroughly incorporate the ingredients.
Whisk together the olive oil, lime juice, red wine vinegar, sugar, salt, pepper, and garlic powder in a separate bowl. Pour dressing over remaining ingredients and thoroughly mix/toss. Store in the refrigerator. If not serving right away, toss/stir well before serving.
Ingredients
- 3 Roma tomatoes
- 2 ripe avocados
- 1/3 cup diced red onion
- 15 oz black beans
- 15 oz black-eyed peas
- 1-1/2 cup frozen sweet corn
- 1 diced bell pepper
- 1 jalapeno pepper
- 1/3 cup chopped cilantro
Get the recipe here.
Tuna Wraps Recipe
This tuna wrap recipe is simple to prepare and goes nicely with salads. Due to their freshness, they should be stored at a cold temperature and consumed within a couple of days.
Place the tuna in a bowl. Then stir in the blue cheese dressing and cayenne pepper to taste. Mix, and integrate everything thoroughly. Next, microwave the medium tortilla for about 10 seconds.
Just enough to loosen it up and make rolling easier without cracking. After that, spread half of the tuna mixture onto the wheat tortilla. Then add spinach, cheese, and tomatoes on top. Make a log out of it. Slice the log in half and serve.
Ingredients
- 2 warmed flour tortillas
- 5 oz. Tuna, drained
- 2 tablespoons salad dressing
- 1/2 teaspoon cayenne
- 1 cup spinach
- 2 pepper Jack Cheese
- 1 small tomato
Get the recipe here.
Grape Salad Recipe
This grape salad is a simple dish to bring to family gatherings, picnics, and potlucks.
In a colander, wash the grapes and thoroughly dry them with paper towels. Fill a 913-inch baking dish halfway with dry grapes. Combine the cream cheese, sour cream, granulated sugar, and vanilla in a mixing dish.
Using an electric mixer, thoroughly combine all ingredients. Pour the mixture over the grapes and toss until all of the grapes are well coated. Chill for 1 hour in the refrigerator. Just before serving, sprinkle it with brown sugar and pecans. Enjoy!
Ingredients
- 2 pounds of green grapes
- 2 pounds of purple grapes
- 1 package cream cheese
- 1 container sour cream
- 1 tsp vanilla extract
- 1/2 cup brown sugar
- 1/2 cup pecans
Get the recipe here.
Learn More:
Watermelon Rice Krispies Recipe
Try these watermelon rice Krispies for a refreshing treat that you and the kids may enjoy on a wonderful picnic.
Melt the butter in a large saucepan. When the butter is entirely melted, add the marshmallows and constantly whisk until they are totally melted. Pour the marshmallow mixture into a large mixing bowl.
Stir with a few drops of green food coloring. Stir in Rice Krispies until well combined. Using a Round Pan, make a ring of green rice Krispies around the outside of the cake pan. Then, add the pink rice Krispies and smooth them up. Place chocolate chips face down to imitate watermelon seeds!
Ingredients
- 4 tablespoons butter
- 1 bag marshmallows
- 6 servings of rice Krispies
- red food coloring
- green food coloring
Get the recipe here.
Ladybug Pretzels Recipe
Consider preparing these Ladybug Pretzel Treats if you need a quick and easy dessert for some of your summer cookouts.
Place pretzels on a cookie sheet coated with wax paper. Microwave the Red Candy Chips until melted. Allow for 2-3 minutes of cooling time. Transfer the chocolate to a zippered bag corner and cut a short slice from the corner to the pipe.
Fill the inside of the pretzel fully with candy. If necessary, smooth with a finger. Place an M&M for the head on the rounded end of the pretzel. For spots, use four pearls. Attach the eyes to the head with a small dot of melted chocolate as “glue.” Refrigerate the cookie sheet for 20 minutes to allow the candy to set.
Ingredients
- 24 mini-pretzels
- 1 cup red candy melts
- 24 Brown M&Ms
- 48 Candy Eyes
- 96 black candy pearls
Get the recipe here.
Caprese Sandwich Recipe
A Caprese sandwich is a tasty, quick meal made with juicy tomatoes, fresh basil, and creamy mozzarella cheese. It can be a filling supper on its own, but it also pairs beautifully with chips and fresh fruit or a refreshing cup of gazpacho.
Assemble the sandwiches with the arugula, mozzarella, and tomato slices on the focaccia. If using, top with the roasted tomatoes and a few pickled onions. Season with salt and pepper and top with basil leaves and a drizzle of olive oil. Serve immediately and enjoy.
Ingredients
- 4-square Focaccia
- 1 mozzarella ball
- 2 tomatoes
- 1/3 cup roasted cherries
- Drizzle-quality extra-virgin olive oil
- Sea salt and pepper
Get the recipe here.
Chickpea Salad Sandwich Recipe
This vegan chickpea salad sandwich is a great nutritious meal packed with protein and fiber! Make the chickpea mixture up to 3 days ahead of time and keep it on hand for lunches throughout the week.
On one half of the sandwich, spread the chickpea salad. Top the chickpea salad with the chopped green beans, olives, and red onion slices.
On the other half of the baguette, spread a layer of mayo and top with sliced cucumbers, radishes, and basil. Season to taste with salt and pepper. Press together, then slice and serve!
Ingredients
- 1-1/2 cups chickpeas
- 2 Tbsp tahini
- 1 Tsp Dijon mustard
- 1/2 garlic clove
- 2 tsp capers
- 2 tbsp cilantro
- 2 Tbsp lemon juice
Get the recipe here.
Heirloom Tomato Sandwich Recipe
Try this heirloom tomato sandwich as the perfect recipe for your next picnic. The creamy white bean spread adds a delightful acidic edge to this tomato sandwich. Add basil for a fresh flavor boost, as well as lettuce and avocado for more vegetarian goodness. Ideal for a summer picnic!
Puree the cannellini beans, olive oil, garlic, lemon juice, and capers in a blender. Season to taste with salt and pepper. Refrigerate until ready to use. Assemble the sandwiches with the toasted bread, white bean puree, lettuce, tomatoes, avocado, fresh basil, sea salt, pepper, smoky paprika, and hemp seeds, if using.
Ingredients
- 1-1/2 cups cannellini beans
- 2 tbsp olive oil
- 2 garlic clove
- 3 tbsp Lemon juice
- 2 tsp capers
- 8 WFM Seeduction® toasts
- 4 leaf butter lettuce
- 2 avocados, sliced
Get the recipe here.
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Mediterranean Pasta Salad Recipe
This Mediterranean Pasta Salad recipe comes together quickly and easily, is tossed with a spicy lemon-herb vinaigrette, and is always a crowd-pleaser!
Cook the pasta al dente according to package directions in a large stockpot of salted water. Drain the pasta and rinse it in cold water for 20-30 seconds, or until it is no longer hot. Put the spaghetti in a large mixing basin.
Pour the vinaigrette over the cucumber, tomatoes, kalamata olives, feta cheese, and red onion in the mixing bowl. Toss until the dressing is well distributed among the components. Serve immediately, if preferred topped with more feta and black pepper.
Ingredients
- 12 oz Dry pasta
- 1-pint cherry tomatoes
- ⅔ cup kalamata olives
- 4 oz crumbled feta cheese
- 1/4 cup olive oil
- 3 tbsp red wine vinegar
- 1 tbsp lemon juice
- 2 tsp oregano
Get the recipe here.
Vegan Pasta Salad Recipe
This vegan spaghetti salad will be a hit at all of your summer barbecues and picnics! For an excellent, grown-up pasta salad, spaghetti is coated in a creamy and dreamy roasted red pepper sauce and sprinkled with a herby bread crumb topping for an extra fresh taste.
Toast the bread/walnuts, boil the pasta water, make the bread crumbs and red pepper sauce, chop your mix-ins, and then assemble the spaghetti with the sauce and toppings.
Ingredients
- 1 cup walnuts
- 1 jar red bell peppers
- 3-garlic-cloves
- 1 medium lemon
- 1/2-1 tsp smoked paprika
- 1/2 tsp red pepper flakes
- 1/3 cup olive oil
Get the recipe here.
Easy Tortellini Salad Recipe
This Tortellini Salad dish is adaptable and may be stored in the fridge for up to 4 days. It’s simple to create if you have the correct type of pasta, fresh basil, and a homemade vinaigrette on hand.
Cook the pasta till al dente in a large pot of salted water, then drain and rinse under cold water. In a large mixing bowl, combine the dressing, spinach, basil, artichoke hearts, tomatoes, and Parmesan cheese. Taste and season with salt or extra cheese as desired.
Ingredients
- 18 oz. cheese tortelloni
- 2-1/2 oz Baby spinach
- 14 oz. quartered artichokes
- 1-pint cherry tomatoes
- 1/4 cup white wine vinegar
- 1/2 tsp dill and garlic powder
- 1/4 cup olive oil and black pepper
Get the recipe here.
Cucumber Dill Sandwiches Recipe
These classic cucumber dill sandwiches, with a dill cream cheese spread on crunchy crostini, are ideal for gatherings and picnics.
They’re a traditional American appetizer. They’re also very simple to make, with only dill cream cheese spread over crunchy crostini and topped with sliced cucumber, kosher salt, and fresh dill.
Place the bread slices on a baking pan and thinly slice them. Toast for 10 minutes, or until crisp. Cucumber, thinly sliced Combine the cream cheese and dill in a mixing bowl. To taste, season with kosher salt and black pepper.
Spread the cream cheese on each slice of bread. Serve with sliced cucumber, kosher salt, and a sprig of fresh dill on top.
Ingredients
- 24 Baguette slices
- 1/2 cucumber
- 6oz cream cheese
- 3 tbsp fresh dill
- Fresh black pepper
Get the recipe here.
Italian Eggplant Sandwich Recipe
This Italian eggplant sandwich is absolutely delicious! Fresh mozzarella, basil pesto, juicy tomatoes, and tapenade complement the eggplant nicely.
Cut the mozzarella into small pieces. Spread pesto on one slice of bread and olive spread on the second slice of bread. Top the toast with grilled eggplant, mozzarella, sliced tomatoes, and basil, if using. Top with the last bread slice. Wrap in aluminum foil if desired to help limit the mess while eating!
Ingredients
- 2 medium eggplants
- 4-6 ripe tomatoes
- 1/2 lb mozzarella
- ½ cup Basil pesto
- ¼ Cup olive spread
- 4 focaccia or hoagies
Get the recipe here.
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Conclusion
If picnics worry you out because you don’t know what to prepare to satisfy everyone’s taste buds, you’ve come to the correct place.
This collection has 21 recipes for the best picnic food ideas that you may use whenever you want to cook. These dishes are going to make picnics and outdoor occasions a breeze. They’re easy, quick, and flavorful. Don’t hesitate and start cooking.
