15 Simple Outdoor Picnic Recipes for Summer Fun
Summer picnics are all about delicious food that travels well and brings people together. These easy recipes will make your outdoor gatherings memorable and stress-free.
From refreshing salads to portable desserts, each dish is designed to be made ahead and enjoyed under the sun with family and friends.
01. Fresh Black Bean Cucumber Salad

Crisp cucumbers and hearty black beans come together in this refreshing summer salad. The zesty citrus dressing makes every bite burst with flavor.
Ingredients: 2 cans black beans (drained and rinsed), 3 large cucumbers (diced), 1 red bell pepper (chopped), ½ red onion (finely diced), ¼ cup fresh lime juice, 3 tablespoons olive oil, 2 teaspoons cumin, 1 teaspoon salt, ½ cup fresh cilantro (chopped).
How To Make Fresh Black Bean Cucumber Salad
1. Drain and rinse the black beans thoroughly in a colander, then pat them dry with paper towels to remove excess moisture that could make your salad watery.
2. Dice the cucumbers into small, uniform pieces and place them in a large mixing bowl. Add the chopped bell pepper and finely diced red onion for crunch and color.
3. Whisk together lime juice, olive oil, cumin, and salt in a small bowl until well combined. Pour this citrus dressing over the vegetables and toss everything together.
4. Add the black beans and fresh cilantro, then gently fold everything together. Chill for at least 30 minutes before serving to let the flavors meld beautifully.
02. Spanish-Style Potato Salad

This tangy Spanish potato salad offers a delightful twist on the classic version. The bold flavors will make it the star of your picnic spread.
Ingredients: 2 pounds small red potatoes, ½ cup olive oil, ¼ cup red wine vinegar, 3 cloves garlic (minced), 1 red bell pepper (roasted and sliced), ½ cup green olives (sliced), ¼ cup fresh parsley (chopped), 1 teaspoon smoked paprika, salt and pepper to taste.
How To Make Spanish-Style Potato Salad
1. Boil the whole red potatoes in salted water until fork-tender, about 15-20 minutes depending on size. You want them cooked through but not falling apart when pierced.
2. While potatoes cook, whisk together olive oil, red wine vinegar, minced garlic, smoked paprika, salt, and pepper in a large bowl to create the flavorful dressing.
3. Drain the potatoes and let them cool just enough to handle safely. Cut them into bite-sized pieces while still warm so they absorb the dressing better.
4. Toss the warm potato pieces with the dressing immediately, then add roasted bell pepper strips, sliced olives, and fresh parsley.
5. Let the salad sit at room temperature for 30 minutes before serving, allowing all those wonderful Spanish flavors to come together perfectly.
03. Fresh Strawberry Lemonade

Homemade strawberry lemonade beats store-bought every time with its perfect balance of sweet and tart. This refreshing drink is ideal for hot summer days.
Ingredients: 2 cups fresh strawberries (hulled), 1 cup fresh lemon juice, ¾ cup granulated sugar, 6 cups cold water, 2 cups ice cubes, fresh strawberry slices and lemon wheels for garnish.
How To Make Fresh Strawberry Lemonade
1. Hull the fresh strawberries and blend them in a food processor until completely smooth. Strain the puree through a fine-mesh sieve to remove seeds for the silkiest texture.
2. Combine the sugar with 1 cup of warm water in a small saucepan. Heat while stirring until the sugar completely dissolves to create a simple syrup.
3. Mix the strawberry puree, fresh lemon juice, and cooled simple syrup in a large pitcher. Stir well to combine all the flavors evenly.
4. Add the remaining cold water and ice cubes, then stir thoroughly. Taste and adjust sweetness or tartness as needed by adding more sugar or lemon juice.
5. Serve immediately over ice in tall glasses, garnished with fresh strawberry slices and lemon wheels for a beautiful presentation that tastes as good as it looks.
04. Perfect Pasta Salad

This colorful pasta salad combines tender noodles with fresh vegetables and creamy dressing. It’s a crowd-pleasing side dish that gets better as it sits.
Ingredients: 1 pound rotini pasta, 1 cup cherry tomatoes (halved), 1 cucumber (diced), ½ red onion (sliced thin), ¾ cup Italian dressing, ½ cup mayonnaise, ¼ cup grated Parmesan cheese, 2 tablespoons fresh basil (chopped), salt and pepper to taste.
How To Make Perfect Pasta Salad
1. Cook the rotini pasta in heavily salted boiling water until al dente according to package directions. Drain and rinse with cold water to stop the cooking process completely.
2. While pasta cooks, prepare your vegetables by halving the cherry tomatoes, dicing the cucumber, and slicing the red onion into thin, uniform pieces for even distribution.
3. Whisk together Italian dressing, mayonnaise, and grated Parmesan cheese in a large serving bowl until smooth and well combined.
4. Add the cooled pasta to the dressing and toss to coat every piece thoroughly. Mix in the prepared vegetables and fresh basil, then season with salt and pepper.
5. Cover and refrigerate for at least 2 hours before serving, stirring occasionally. The pasta will absorb the flavors and the salad will taste even better the next day.
05. Curried Chicken Tea Sandwiches

These elegant tea sandwiches feature curry-spiced chicken salad with sweet fruit additions. They’re perfect for a sophisticated picnic spread that impresses guests.
Ingredients: 3 cups cooked chicken (diced), ½ cup mayonnaise, 1 tablespoon curry powder, 1 apple (diced small), ⅓ cup dried cranberries, ¼ cup chopped almonds, 8 slices soft white bread, butter for spreading.
How To Make Curried Chicken Tea Sandwiches
1. Dice the cooked chicken into small, uniform pieces that will spread easily on bread. I recommend using rotisserie chicken for convenience and extra flavor.
2. Mix mayonnaise with curry powder in a large bowl, whisking until the spices are evenly distributed and the mixture is smooth and golden colored.
3. Add the diced chicken to the curry mayo and stir to coat completely. Fold in the diced apple, dried cranberries, and chopped almonds for texture and sweetness.
4. Lightly butter one side of each bread slice to prevent the filling from making the bread soggy. Spread the chicken salad evenly on 4 slices.
5. Top with remaining bread slices and trim crusts with a sharp knife. Cut each sandwich diagonally into triangles for an elegant presentation that’s easy to eat.
06. Zesty Lemon Pie Bars

These tangy lemon bars deliver intense citrus flavor in every bite. The buttery shortbread crust perfectly balances the tart lemon filling for dessert perfection.
Ingredients: 2 cups all-purpose flour, ½ cup powdered sugar, 1 cup butter (softened), 4 large eggs, 1½ cups granulated sugar, ¼ cup flour, ⅓ cup fresh lemon juice, 2 tablespoons lemon zest, powdered sugar for dusting.
How To Make Zesty Lemon Pie Bars
1. Preheat your oven to 350°F and line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal later.
2. Mix 2 cups flour, ½ cup powdered sugar, and softened butter until the mixture resembles coarse crumbs. Press this mixture firmly into the prepared pan.
3. Bake the crust for 18-20 minutes until the edges are lightly golden brown. Remove from oven but keep the temperature at 350°F.
4. Whisk together eggs, granulated sugar, ¼ cup flour, lemon juice, and lemon zest until smooth. Pour this mixture over the hot crust immediately.
5. Bake for another 20-25 minutes until the filling is set and no longer jiggles when gently shaken. Cool completely before dusting with powdered sugar and cutting into squares.
07. Individual Jar Cheesecakes

These adorable single-serving cheesecakes are perfect for picnic portability. Each mason jar holds a perfectly portioned dessert that travels without mess or fuss.
Ingredients: 1½ cups graham cracker crumbs, ¼ cup melted butter, 16 oz cream cheese (softened), ½ cup sugar, 2 large eggs, 1 teaspoon vanilla extract, ¼ cup sour cream, fresh berries for topping.
How To Make Individual Jar Cheesecakes
1. Preheat oven to 325°F and gather 8 small mason jars. Mix graham cracker crumbs with melted butter until evenly moistened and press about 2 tablespoons into each jar bottom.
2. Beat softened cream cheese with sugar using an electric mixer until completely smooth and fluffy, scraping down bowl sides frequently to avoid lumps.
3. Add eggs one at a time, beating well after each addition, then mix in vanilla extract and sour cream until the filling is perfectly smooth.
4. Divide the cheesecake filling evenly among the jars, filling each about ¾ full. Place jars on a baking sheet and bake for 20-25 minutes until centers are almost set.
5. Cool completely at room temperature, then refrigerate for at least 4 hours. Top with fresh berries just before serving for the prettiest presentation that tastes amazing too.
08. Lasagna-Style Flatbread

All the flavors of classic lasagna come together on crispy flatbread for easy serving. This creative twist makes Italian comfort food perfect for outdoor dining.
Ingredients: 2 large naan flatbreads, 1 cup marinara sauce, 1 cup ricotta cheese, 1 cup mozzarella cheese (shredded), ¼ cup Parmesan cheese (grated), 2 tablespoons fresh basil (chopped), 1 teaspoon Italian seasoning, ¼ teaspoon garlic powder.
How To Make Lasagna-Style Flatbread
1. Preheat your oven to 425°F and place the naan flatbreads on a large baking sheet lined with parchment paper for easy cleanup.
2. Mix ricotta cheese with Italian seasoning and garlic powder in a small bowl until well combined and evenly seasoned throughout.
3. Spread marinara sauce evenly over each flatbread, leaving a small border around the edges to prevent spillover during baking.
4. Dollop the seasoned ricotta mixture over the sauce, then sprinkle with mozzarella and Parmesan cheeses for that classic lasagna flavor combination.
5. Bake for 12-15 minutes until the cheese is melted and golden brown around the edges. Remove from oven, sprinkle with fresh basil, and cut into squares for serving.
09. Black Bean Couscous Salad

This protein-packed couscous salad combines fluffy grains with black beans and fresh vegetables. It’s filling enough to serve as a main dish yet light for summer weather.
Ingredients: 1½ cups couscous, 2 cups vegetable broth, 1 can black beans (drained), 1 red bell pepper (diced), ½ cup red onion (diced), ¼ cup olive oil, 3 tablespoons lime juice, ½ cup fresh cilantro (chopped), 1 teaspoon cumin, salt to taste.
How To Make Black Bean Couscous Salad
1. Bring vegetable broth to a boil in a medium saucepan, then stir in the couscous. Remove from heat, cover tightly, and let stand for 5 minutes.
2. Fluff the couscous with a fork to separate the grains, then spread it on a large plate to cool completely and prevent clumping.
3. While couscous cools, dice the red bell pepper and red onion into small, uniform pieces that will distribute evenly throughout the salad.
4. Whisk together olive oil, lime juice, cumin, and salt in a large serving bowl until well combined and emulsified.
5. Add the cooled couscous, black beans, diced vegetables, and fresh cilantro to the dressing. Toss everything together gently and let sit for 30 minutes before serving.
10. Classic Muffuletta Sandwich

This impressive New Orleans-style sandwich layers Italian meats and cheeses with tangy olive salad. It’s designed to feed a crowd and gets better as the flavors meld together.
Ingredients: 1 large round Italian bread loaf, ¾ cup mixed olives (chopped), 2 tablespoons olive oil, 1 tablespoon red wine vinegar, ¼ pound salami (sliced), ¼ pound ham (sliced), ¼ pound provolone cheese (sliced), ¼ pound mozzarella cheese (sliced).
How To Make Classic Muffuletta Sandwich
1. Cut the Italian bread loaf in half horizontally and hollow out some of the interior bread, creating space for the generous filling while keeping the structure intact.
2. Make the olive salad by combining chopped mixed olives with olive oil and red wine vinegar. Let this mixture sit for 15 minutes to develop flavor.
3. Spread half the olive salad on the bottom bread half, then layer with salami, ham, provolone, and mozzarella cheese in overlapping slices.
4. Top with remaining olive salad and cover with the top bread half. Wrap the entire sandwich tightly in plastic wrap.
5. Refrigerate the wrapped sandwich for at least 2 hours or overnight, allowing the flavors to meld. Cut into wedges with a sharp knife just before serving for the best presentation.
11. Raspberry Oatmeal Cookie Bars

These chewy oatmeal bars burst with sweet-tart raspberry flavor in every bite. They provide the perfect energy boost for active picnic games and outdoor fun.
Ingredients: 1½ cups old-fashioned oats, 1½ cups all-purpose flour, 1 cup brown sugar, ½ cup butter (softened), 1 teaspoon baking soda, ½ teaspoon salt, 1 cup raspberry jam, 2 tablespoons lemon juice.
How To Make Raspberry Oatmeal Cookie Bars
1. Preheat oven to 350°F and line a 9×13 inch baking pan with parchment paper, leaving overhang for easy removal after baking.
2. Mix oats, flour, brown sugar, baking soda, and salt in a large bowl. Cut in softened butter until the mixture resembles coarse crumbs with some larger pieces.
3. Press half of the oat mixture firmly into the prepared pan, creating an even layer that will hold the raspberry filling securely.
4. Stir lemon juice into raspberry jam to brighten the flavor, then spread this mixture evenly over the pressed crust layer.
5. Sprinkle the remaining oat mixture over the jam layer and press down gently. Bake for 25-30 minutes until the top is golden brown, then cool completely before cutting.
12. Asian Chicken Salad Jars

These layered mason jar salads keep ingredients fresh and crisp until serving time. The Asian-inspired dressing adds bold flavor to tender chicken and crunchy vegetables.
Ingredients: 3 cups cooked chicken (shredded), ¼ cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 teaspoon fresh ginger (grated), 4 cups mixed greens, 1 cup shredded carrots, 1 red bell pepper (julienned), ½ cup edamame.
How To Make Asian Chicken Salad Jars
1. Whisk together soy sauce, rice vinegar, sesame oil, and grated fresh ginger in a small bowl until well combined and emulsified.
2. Divide the dressing evenly among 4 wide-mouth mason jars, placing it at the bottom to prevent the greens from wilting.
3. Layer the shredded chicken over the dressing, followed by shredded carrots and julienned red bell pepper for color and crunch.
4. Add edamame next, then top each jar with mixed greens, packing them lightly to fit while leaving some headspace.
5. Seal jars tightly and refrigerate until ready to serve. When eating, dump the contents into a bowl and toss everything together for perfectly dressed salad.
13. Fudgy Cheesecake Brownies

Rich chocolate brownies swirled with creamy cheesecake create the ultimate dessert combination. These decadent bars satisfy both chocolate and cheesecake lovers at once.
Ingredients: ½ cup butter, 4 oz dark chocolate (chopped), 1 cup sugar, 2 large eggs, ¾ cup all-purpose flour, 8 oz cream cheese (softened), ⅓ cup sugar, 1 egg yolk, 1 teaspoon vanilla extract.
How To Make Fudgy Cheesecake Brownies
1. Preheat oven to 350°F and line an 8×8 inch baking pan with parchment paper. Melt butter and chopped chocolate together in a double boiler until smooth.
2. Stir 1 cup sugar into the melted chocolate mixture until combined, then beat in the 2 whole eggs one at a time until glossy.
3. Fold in flour just until combined, being careful not to overmix. Pour this brownie batter into the prepared pan and spread evenly.
4. Beat softened cream cheese with ⅓ cup sugar, egg yolk, and vanilla until completely smooth and creamy with no lumps remaining.
5. Drop spoonfuls of cheesecake mixture over the brownie batter and swirl with a knife to create marbled patterns. Bake for 35-40 minutes until set, then cool completely.
14. Homemade Corn Dog Bites

These bite-sized corn dogs are perfect for picnic finger food that kids and adults both love. They’re much better than store-bought and fun to make together.
Ingredients: 1 cup yellow cornmeal, 1 cup all-purpose flour, ¼ cup sugar, 1 tablespoon baking powder, 1 teaspoon salt, 1 cup buttermilk, 2 large eggs, 1 pound hot dogs (cut into 1-inch pieces), oil for frying.
How To Make Homemade Corn Dog Bites
1. Cut hot dogs into 1-inch pieces and pat them dry with paper towels. Thread each piece onto a toothpick for easy dipping and eating.
2. Whisk together cornmeal, flour, sugar, baking powder, and salt in a large bowl until evenly combined.
3. In a separate bowl, beat buttermilk and eggs together, then pour into the dry ingredients and stir just until combined. Don’t overmix the batter.
4. Heat oil to 375°F in a deep pot or fryer. Dip each hot dog piece in batter, letting excess drip off, then fry in small batches.
5. Fry for 2-3 minutes until golden brown all over, turning as needed. Remove with a slotted spoon and drain on paper towels before serving hot.
15. Classic Macaroni Salad

This creamy macaroni salad is the perfect picnic side dish that pairs well with everything. The classic recipe serves as a great base for your own creative additions.
Ingredients: 1 pound elbow macaroni, 1 cup mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon sugar, 3 hard-boiled eggs (chopped), ½ cup celery (diced), ¼ cup red onion (minced), 2 tablespoons fresh parsley (chopped), salt and pepper to taste.
How To Make Classic Macaroni Salad
1. Cook elbow macaroni in salted boiling water until tender but still firm to the bite. Drain and rinse with cold water to stop cooking completely.
2. Whisk together mayonnaise, apple cider vinegar, and sugar in a large serving bowl until smooth and well combined.
3. Add the cooled macaroni to the dressing and toss to coat every piece thoroughly with the creamy mixture.
4. Fold in chopped hard-boiled eggs, diced celery, minced red onion, and fresh parsley for texture and flavor variety.
5. Season with salt and pepper to taste, then refrigerate for at least 2 hours before serving. The flavors improve as the salad chills and melds together.
Final Thoughts
These picnic recipes will transform your outdoor gatherings into memorable feasts that everyone will talk about long after summer ends.
Pack your basket with confidence knowing these tried-and-true recipes will deliver delicious results that travel well and taste even better outdoors.