As the sun comes out, you may be getting an urge to go on a picnic with friends in the quad. Something that every good picnic needs is great food. Below are easy, affordable and movable dishes you can bring to your next outdoor meal with friends. 

Antipasto potato salad

Craving something fresh and filling? Try this chilled potato salad made with Italian and Greek ingredients reminiscent of a summer on the sea. This recipe makes six servings. 

Ingredients 

• 1 cup mini pepperoni cups
• 1 small bag of baby Yukon potatoes
• ½ red onion
• One 12-ounce jar of quartered artichoke hearts
• One 4-ounce jar of olives 
• 1 container of cherry tomatoes 
• ½ cup olive oil
• ¼ cup red wine vinegar 
• 1 garlic clove
• 1 lemon
• 1 teaspoon Italian seasoning 
• ½ teaspoon black pepper
• Kosher salt to taste 

1. Quarter potatoes and cherry tomatoes, thinly slice the red onion, mince the garlic, and juice the lemon.
2. Drain the olives and artichoke hearts.
3. Boil the potatoes until soft, around 15 minutes. Make sure that the potatoes are fork tender before straining. 
4. Place the cooked potatoes in a bowl of cold water in the refrigerator to cool down for 30 minutes. Then drain the potatoes.
5. While the potatoes are chilling, in a jar or small bowl make the dressing by combining the olive oil, red wine vinegar, garlic, lemon juice, Italian seasoning, black pepper, and salt together. Whisk or shake until combined. 
6. Assemble in a large bowl by adding the potatoes, tomatoes, red onion, olives, artichoke hearts, mini pepperoni cups and the dressing. Toss until the dressing coats the salad evenly and enjoy. 

Pesto pasta salad (Vegan)

Sometimes all you need is something green to match the grass. This pesto pasta salad is vibrant and fresh just like the lawn you’re sitting on. This recipe makes four servings. 

• 1 box of fusilli pasta
• One 8-ounce jar of basil pesto
• 1 zucchini
• 1 lemon 
• ¼ cup sliced almonds
• Salt and pepper to taste

1. Boil the pasta in salted water until fully cooked, around 8 to 12 minutes. Strain and place the cooked pasta in a bowl of cold water in the refrigerator to cool down for 20 minutes. Then drain the pasta. 
2. While the pasta is chilling, thinly slice the zucchini and juice the lemon.
3. Assemble in a large bowl by adding the cooled pasta, pesto sauce, sliced zucchini, lemon juice and the almonds. Season to taste and enjoy. 

Cowboy caviar (Vegan)

This citrusy and full flavored chip and dip combo is perfect for sharing with larger groups. Savor this simple yet delicious cowboy caviar. This recipe makes eight servings. 

• One 8-ounce can of black beans
• One 8-ounce can of garbanzo beans
• One 8-ounce can of corn kernels
• 1 bell pepper
• 2 Roma or heirloom tomatoes
• 1 avocado
• ⅓  red onion
• 2 limes
• 1 garlic clove
• ⅓ cup olive oil
• 2 tablespoons red wine vinegar
• ½ teaspoon salt 
• ½ teaspoon  pepper 
• ½ teaspoon Tajin
• 1 bag of tortilla chips

1. Open, strain and rinse the black beans, garbanzo beans and corn kernels. 
2. Dice the bell pepper, tomatoes, red onion and avocado, mince the garlic clove and juice the limes.
3. In a small bowl or jar make the dressing by combining the olive oil, red wine vinegar, minced garlic, lime juice, salt, pepper and Tajin. Mix or shake until combined.
4. In a large bowl assemble by adding the black beans, garbanzo beans, corn kernels, bell pepper, tomatoes, red onion, avocado and the dressing. Toss until all contents are evenly coated and enjoy with chips.

Pinwheel sandwiches

Customizable for every situation, these pinwheel sandwiches can match any mood you’re in. This recipe makes four servings. 

• Four 10-inch tortillas 
• 12 slices of American cheese 
• 8 slices of deli turkey 
• ¼ cup mayonnaise 
• 12 lettuce leaves

1. Lay out one tortilla.
2. With a butter knife, spread one tablespoon of mayonnaise evenly across the whole tortilla.
3. Lay 3 slices of American cheese across the ⅔ mark of the tortilla. 
4. Lay 2 slices of deli turkey on top of the cheese. 
5. Lay 3 lettuce leaves on top of the turkey.
6. Roll the tortilla, starting at the toppings heavy side and then slice into 6 pinwheels. 
7. Repeat with the 3 other tortillas. 

Blueberry mint lemonade (Vegan)

This refreshing chilled drink is perfect for sipping under the hot sun and forgetting about all your assignments. This recipe makes four servings. 

• 2 cups fresh or thawed frozen blueberries 
• 1 cup mint leaves
• 1 ½ cups lemon juice
• 1 cup granulated sugar
• 4 cups water and ½ cup water for the syrup

1. In a small saucepan combine sugar, blueberries, mint leaves and ½ cup of water. Simmer on high heat for 7 minutes.
2. Transfer the syrup to a pitcher and with a ladle, smash the softened blueberries into a pulp.
3. Add the water and lemon juice to the syrup and pulp mixture, refrigerate until cold and enjoy. 

Strawberry Rice Krispie Treats

What would a picnic be without a sweet treat? These strawberry Rice Krispies Treats add a pop of color and don’t require you to turn on the oven. This recipe makes 12 servings. 

• 1 cup freeze-dried strawberries
• 6 tablespoons salted butter
• Two 16-ounce bags of mini marshmallows
• 8 cups crispy rice cereal 

1. Place the freeze-dried strawberries into a large Ziploc bag and crush with your hands or a spoon until a powder with some larger chunks forms. 
2. In a pot, melt the butter and add in 1 bag of the mini marshmallows and the strawberry powder, stirring until the mixture is completely melted together. 
3. Remove from heat and mix in the cereal and the other bag of marshmallows before transferring to a greased pan. 
4. Flatten the mixture with your hands and let cool for 15 minutes before cutting into slices and enjoying.