75 Summer Recipes to Pack in Your Picnic Basket
Head to the nearest park and bring your brightest blanket. These picnic foods pack up perfectly and just taste better in the sunshine.
BLT Macaroni Salad
A friend served this BLT pasta salad, and I just had to get the recipe. My husband loves BLT sandwiches, so this has become a favorite of his. It’s nice to serve on hot and humid days, which we frequently get during summer here in Virginia. —Mrs. Hamilton Myers Jr., Charlottesville, Virginia
Grilled Lemon Chicken
My chicken gets its subtle pucker from lemonade concentrate. So simple, so sweet! —Linda Nilsen, Anoka, Minnesota
Picnic Fruit Punch
This pink cooler is deliciously thirst-quenching on a warm day. Seeing its color, folks guess it might be pink lemonade. They're pleasantly surprised to discover the bubbly blend includes cranberry, pineapple, orange and lemon juices. —Marion Lowery, Medford, Oregon
Layered Picnic Loaves
This big sandwich, inspired by one I tried at a New York deli, is a favorite with our football-watching crowd. Made ahead, it's easily carted to any gathering. Kids and adults alike say it's super. —Marion Lowery, Medford, Oregon
Beef 'n' Cheese Wraps
During busy weeks, I make these wraps in advance for a quick lunch on the go. —Sue Sibson, Howard, South Carolina
Ruby Raspberry Slaw
Give ordinary coleslaw a "berry" tangy twist. It's sure to get raves at your next picnic or potluck. —Deborah Biggs, Omaha, Nebraska
Yogurt Berry Parfaits
Homemade granola layered with fresh fruit and yogurt makes a superb breakfast. Sometimes I skip the parfait step to enjoy it on a hikes or picnics.—Donna Speirs, Kennebunk, ME
Potluck Antipasto Pasta Salad
I love trying new recipes, and this one for Italian pasta salad tops all other varieties I've tried. With beans, cheese, sausage and vegetables, it's a hearty complement to any meal. —Bernadette Nelson, Arcadia, California
Giant Lemon Sugar Cookies
These wonderfully chewy cookies have a light lemon flavor from both the juice and zest. The sanding sugar on top adds sparkle and a bit of crunch. —Michael Vyskocil, Glen Rock, Pennsylvania
Faux Potato Salad
Cauliflower in potato salad? You bet, along with carrots, olives and other yummy surprises. —Mike Schulz, Tawas City, Michigan
PBJ on a Stick
I always try to come up with new ways to serve lunch to my kids. This recipe was a hit! —Sara Martin, Brookfield, Wisconsin
Salami Roll-Ups
These bite-size appetizers are a cinch to make with just four ingredients—even your kids can help you with them! —Jean Baffuto, Apache Junction, Arizona
Chicken Caesar Pitas
Hand-held and picnic friendly, these chicken-stuffed pockets pack a double dose of whole grains from brown rice and whole wheat pitas. The chicken can be made up to 2 days in advance for a fast-fix lunch. —Taste of Home Test Kitchen
Pasta Salad in a Jar
If you're planning a picnic, make this pasta a day ahead. For my husband's lunch at work, I sometimes tie a plastic fork on the jar. —Pat Neiheisel, Leetonia, Ohio
Southwest Hummus Dip
Not your ordinary hummus, this dip is a combination of two things I love—chick peas and Southwestern flavors. You can substitute 3/4 cup frozen corn, thawed, for the grilled corn. —Cheray Buckalew, Cumberland, Maryland
Avocado Fruit Salad with Tangerine Vinaigrette
On long summer days when we just want to relax, I make a cool salad with avocado, berries and mint. The tangerine dressing is refreshingly different. —Carole Resnick, Cleveland, Ohio
BLT Wraps
My mom and I used to make these easy wrap-ups for summer days at the lake with our entire family. These days, we love to bring them to picnics and days in the park. —Jonnah Burks, Brighton, Missouri
Balsamic Three-Bean Salad
Here's my little girl's favorite salad. She eats it just about as fast as I can make it. Make it ahead so the flavors have plenty of time to get to know each other. —Stacey Feather, Jay, Oklahoma
Strawberry Watermelon Lemonade
The nutrition department at my local hospital inspired me to create this refreshing summer sipper. I tweaked their recipe slightly to create this drink full of sweet-tart flavor. —Dawn Lowenstein, Huntingdon Valley, Pennsylvania
Dill Garden Salad
I love to cut up whatever fresh vegetables I have on hand and toss them with this delicious dressing and fresh dill. This salad shows up on our table regularly during the summer. —Bethany Martin, Lewisburg, Pennsylvania
S'mookies
S'mores are one of my favorite desserts. I wanted to create a cookie to replace the graham cracker—that's when my s'mookie was born. Just as delicious as the classic.—Maria Davis, Hermosa Beach, California
Tangy Watermelon Salad
The refreshing blend of watermelon, red onions and a splash of citrus always does me proud at picnics and potlucks. I like to prepare it a day ahead so the flavors have a chance to blend, and I use the rind as a colorful serving bowl. If you're short on time, simply substitute any bottled citrus vinaigrette. —Alisha Duncan, Blanchard, Oklahoma
Smoky Grilled Corn Salsa
Our backyard grill is the perfect place to cook up the ingredients for homemade corn salsa. It’s yummy with tortilla chips and as a topping for meat, poultry and fish. —Alicia DeWolfe, Gloucester, Massachusetts
Contest-Winning Picnic Pasta Salad
My family's not big on traditional pasta salads made with mayonnaise, so when I served this colorful version that uses Italian dressing, it was a big hit. This crowd-pleaser is loaded with vegetables, beans and tricolor pasta. -Felicia Fiocchi, Vineland, New Jersey
Italian Submarine
My Italian husband grew up eating this flavorful sandwich, which his mother used to make it after Saturday chores were finished. Put the sub together a few hours ahead and refrigerate, then serve with chips, veggies and dip for a delicious meal. —Christine Lupella, Fifty Lakes, Minnesota
Garden Quinoa Salad
This recipe is special to me because it’s delicious as well as healthful. Serve it hot or cold, and enjoy the leftovers while they’re fresh! —Patricia Nieh, Portola Valley, California
Zesty Coleslaw
This simple slaw tastes best when it's refrigerated for at least one hour. The mixture seems to get creamier as it sits. —Michelle Gauer, Spicer, Minnesota
Iced Raspberry Tea
Frozen raspberries lend fruity flavor and lovely color to this pretty iced tea that's good year-round. The recipe calls for just a few common ingredients and offers make-ahead convenience. —Lois McGrady, Hillsville, Virginia
Yellow Summer Squash Relish
My friends can barely wait for the growing season to arrive so I can make this incredible relish. The color really dresses up a hot dog. —Ruth Hawkins, Jackson, Mississippi
Prosciutto Pinwheels
Fancy-looking and filling, these sensational appetizers are a lot easier to make than they look. With just a few ingredients and our easy directions, it'll be a snap! —Kaitlyn Benito, Everett, Washington
Double Cherry Pie
The combination of tart canned cherries and dried cherries make this so yummy. This is the best cherry pie I have ever raised on a fork to my lips! —Jerri Gradert, Lincoln, Nebraska
Broccoli Slaw with Lemon Dressing
Our family absolutely loves broccoli, so I'm so happy there's finally a slaw mix in stores that uses broccoli stems. I like this slaw best after 20 minutes or so to allow the flavors to meld. —Donna Marie Ryan, Topsfield, Massachusetts
Deli-Style Pasta Salad
Pasta provides a base for this tongue-tingling make-ahead salad. It has lots of fresh and satisfying ingredients topped with a flavorful dressing. This pasta salad is terrific to serve to company or take to a potluck. — Joyce McLennan, Algonac, Michigan
Classic Cherry Pie Cookies
These cute cookies will be the hit of any cookie tray. The cocoa-based buttercream frosting is piped over the filling to mimic a lattice crust.—Lorri Reinhardt, Big Bend, Wisconsin
Refrigerator Garden Pickles
Canning isn't necessary for these crisp-tender, tangy pickles. Keep them in the fridge and eat them up within a month. —Linda Chapman, Meriden, Iowa
Crunchy Cool Coleslaw
This recipe is my version of the peanut slaw I love at Lucille's Smokehouse Bar-B-Que, a popular restaurant chain in California. I think it’s a pretty close match! —Elaine Hoffmann, Santa Ana, California
Quick & Easy Honey Mustard
This fast, easy mustard with rice vinegar and honey has more flavor than any other honey mustard dressing I've ever tried. —Sharon Rehm, New Blaine, Arkansas
Raspberry-Rhubarb Slab Pie
"Slab pie" is a pastry baked in a jelly-roll pan and cut in slabs like a bar cookie—or a pie bar, if you will. My grandfather was a professional baker and served pieces of slab pie to his customers back in the day. Here is my spin, featuring rhubarb and gorgeous red raspberries. —Jeanne Ambrose, Milwaukee, Wisconsin
Strawberry, Cucumber & Honeydew Salad
Strawberries and cucumbers together—I just love this combination! We used to eat a lot of cucumbers growing up in upstate New York. We'd get them, along with strawberries and melons, from fruit and veggie stands to make this sweet and tangy salad. —Melissa Mccabe, Long Beach, California
Cherry Tomato Corn Salad
Brighten a picnic lunch or backyard barbecue with this cheerful, fresh-tasting salad. If you use want to use sweet corn off the cob, saute the corn for 5 minutes in a skillet before adding to the salad. —Taste of Home Test Kitchen
Fruit Salad with Apricot Dressing
When I serve this lovely refreshing salad for picnics and holidays, the bowl empties fast. —Carol Lambert, El Dorado, Arkansas
Fruity Peanut Butter Pitas
My kids ask for these all the time. The sandwiches not only taste good, they’re healthy, too!—Kim Holmes, Emerald Park, Saskatchewan
Picnic Bars
You'll score points with a crowd when you stir together these delicious fudge-like treats. They're very moist and rich. The chocolate chips and walnuts make a pretty topping. —Frank Bee, Eugene, Oregon
Garden Bow Tie Salad
Originally a vegetable dish, I added pasta to this salad for family gatherings and church potlucks. Try adding sliced mushrooms and diced tomatoes before serving. —Barbara Burks, Huntsville, Alabama
Turkey-Jalapeno Sandwiches
When turkey sandwich meets modern Thai, it’s a fun mix of classic and trendy food. I love it when my mixing and matching turns out so tasty. —Stacy Mullens, Gresham, Oregon
Greek Deli Kabobs
For an easy Mediterranean-style appetizer, marinate broccoli and mozzarella, then skewer with sweet red peppers and salami. Everybody loves food on a stick! —Vikki Spengler, Ocala, Florida
Freezer Cucumber Pickles
When I first started to make these crunchy and satisfying freezer pickles, I wasn't sure if the method would actually work. To my surprise, they came out perfect! Now I make enough to take them to picnics or give as gifts to friends and neighbors. —Connie Goense, Pembroke Pine, Florida
Honey-Lime Berry Salad
I picked up this dish a couple of years ago, and really like the mint and fruit combo. Cilantro is one of my summer favorites so sometimes I use it instead. Turns out, this recipe's really two in one! —Kayla Spence, Wilber, Nebraska
Baja Bean Salad
My mayo-free Baja Bean Salad uses bright, fresh flavors of lime, jalapeño and cilantro that really bring this colorful bean-medley salad come to life. —Jeanne Holt, Mendota Heights, Minnesota
Viva Panzanella
Add some white beans, and suddenly the traditional Italian bread and tomato salad is filling enough to stand on its own. It’s a great way to use fresh tomatoes from the garden or farmers market. —Patricia Levenson, Santa Ana, California
Grilled Lemon & Thyme Lemonade
We use our grill for most summer dinners, so we thought, "why not grill the lemonade?" The flavor is surprisingly smooth, with just the right amount of honey and herbs. We call it Thyme for Lemonade. —Susan Jordan, Denver, Colorado
Roasted Potato & Green Bean Salad
I made this salad to take advantage of seasonal potatoes, onions and green beans. It’s a perfect twist on the tangy German potato salad my mom used to make. Readers of my blog, The Seasoned Mom, are big fans. —Blair Lonergan, Rochelle, Virginia
Smoked Salmon Deviled Eggs
Flaky salmon and creamy sauce go so well over hard-boiled eggs. Drizzle the sauce or serve it on the side; it's great either way. —Marinela Dragan, Portland, Oregon
Mexican Roasted Potato Salad
My husband is the No. 1 fan of this south-of-the-border potato salad. The leftovers make an awesome late-night snack, straight from the fridge. —Elisabeth Larsen, Pleasant Grove, Utah
Slow Cooker Party Mix
This mildly seasoned snack mix is always a party favorite. Served warm from a slow cooker, the munchable mixture is very satisfying. —Dana Hughes, Gresham, Oregon
Minty Watermelon Salad
My four year old twin grandchildren love to cook and create in the kitchen with me. Last summer, the three of us were experimenting with watermelon and cheese and that's where this recipe began. It's ideal for neighborhood gatherings and picnics, or as a healthy snack on a hot summer day. —Gwendolyn Vetter, Rogers, Minnesota
Chipotle BLT Wraps
BLT sandwiches are so good, but they can make a lot of messy crumbs from the toasted bread. Since we also love wraps, I decided to make BLT's using tortillas instead. Warming the wraps a little makes them easy to work with. —Darlene Brenden, Salem, Oregon
Cilantro Couscous Salad
Since this serves 12, I always make it for potlucks, and this salad is always appreciated. My 11 year old daughter liked it so much we served it at her birthday tea party.—Cindy Gifford, Cedar City, Utah
Spicy Antipasto Salad
Packed with inviting ingredients and fabulous flavors, this salad is a favorite at all our family picnics. Use dried herbs in a pinch.
Lemon Vinaigrette Potato Salad
I developed this recipe for a friend who needed a potato salad that could withstand Fourth of July weather. The vinaigrette was a safe and delicious alternative to traditional mayonnaise-based potato salads. I've also substituted fresh thyme for the basil. Any fresh herbs would be great! —Melanie Cloyd, Mullica Hill, New Jersey
Salami & Provolone Pasta Salad
Everyone needs a perfect pasta salad that’s easy to make, especially on busy nights when your family wants a dish that’s fast, light and cool. This is just the thing. —Jill Donley, Warsaw, Indiana
Basil White Bean Dip
We're big fans of hummus, but my son is allergic. I came up with this bean dip, and it’s turned out to be a great alternative. —Erin Bosco, Carlton, Washington
Campers' Coleslaw
Crispy and crunchy, this old family slaw recipe makes a refreshing side dish for picnics and parties. —Kimberly Wallace, Dennison, Ohio
Gluten-Free Chocolate Snack Mix
Being gluten-intolerant, I experiment with a lot of recipes. This sweet snack is fun for kids and adults alike! —Angela Buchanan, Longmont, Colorado
Soft Blueberry Button Cookies
I have fond memories of picking blueberries and enjoying icy cold lemonade at my aunt’s house. This cookie is an attempt to marry those two flavors and memories. —Renee Murby, Johnston, Rhode Island
Sage & Prosciutto Pinwheels
I love, love, love to make appetizers and I especially like this recipe because I can make the rolls ahead, freeze them, and then slice and bake when needed. —Kate Dampier, Quail Valley, California
Spicy Watermelon Salsa
I threw this together after an overzealous trip to the farmers market! My family loved it from the first bite. You can serve it right away but the best flavor is achieved after letting the salsa rest in the refrigerator for a few hours. —Andrea Heyart, Aubrey, Texas
Broccoli Slaw
Here's my favorite twist on broccoli salad. It's so easy to make and has an irresistible tangy crunch. —Konny Thomas, Citrus Heights, California
Stromboli Sandwich
I've made this Stromboli sandwich many times for parties, and it gets great reviews. You can add ingredients and spices to suit your taste. The recipe is so good I just had to share it with you! —Leigh Lauer, Hummelstown, Pennsylvania
Spicy Chunky Salsa
Vinegar adds a refreshing tang to this sweet tomato salsa. It's wonderful as is, but for more heat, leave in some hot pepper seeds. —Donna Goutermont, Sequim, Washington
Buffalo Chicken Wraps
Blue cheese dressing and hot pepper sauce enhance these yummy tortilla wraps. Filled with chicken, cheese, lettuce and tomatoes, these buffalo chicken wraps are colorful, fun to eat...and tote-able, too! —Athena Russell, Florence, South Carolina
Contest-Winning Grilled Mushrooms
Mushrooms cooked over hot coals always taste good, but this easy recipe makes the mushrooms taste fantastic. As the mother of two children, I love to cook entire meals on the grill. It's fun spending time outdoors with the kids. —Melanie Knoll, Marshalltown, Iowa
Spinach Penne Salad
This healthy recipe will shine as is, or double the vinaigrette and use half to marinate and grill chicken breasts if you want to add a protein. Slice and add to the salad. —Benice Silver, Carmel, Indiana
Refreshing Tropical Fruit Salad
Want a family-friendly side dish? This colorful medley is kid-pleasing and a great way to encourage healthy eating. —Sharon Ricci, Spooner, Wisconsin
Avocado & Artichoke Pasta Salad
A squeeze of lime, a sprinkle of cilantro and a little avocado make this a creamy and zingy pasta salad. —Carrie Farias, Oak Ridge, New Jersey