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Side Dish Recipes

Picnic Side Dish Recipes

Try some of these easy to fix, great tasting side dishes at your next picnic! They're sure to please the entire crowd!

Antipasto Pasta Salad
Artichoke Dip
Confetti Vegetables in Foil Packets Greek Pasta Salad
Salsa Explosion Potato Salad
Grilled Brown Sugar Sweet Potatoes Sticks Spinach Dip in Hawaiian Round Bread

Antipasto Pasta Salad
(12 servings)

A delicious Italian-style pasta, meat, vegetable and cheese combination with a homemade dressing. It serves a crowd and is great for a picnic, celebrations, and get-togethers as well as a light meal served with bread.

  • 1 pound seashell pasta
  • 1/4 pound Genoa salami, chopped
  • 1/4 pound pepperoni sausage, chopped
  • 1/2 pound Asiago cheese, diced
  • 1 (6 ounce) can black olives, drained and chopped
  • 1 6oz. jar of chopped pimientos, drained
  • 1 6 oz. jar of artichokes, drained and chopped coarse
  • 1 red bell pepper, diced
  • 1 green bell pepper, chopped
  • 3 tomatoes, chopped
  • 1 garlic clove, minced very fine
  • 3 scallions, chopped
  • 1 (.7 ounce) package dry Italian-style salad dressing mix
  • 3/4 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 2 tablespoons dried oregano
  • 1 tablespoon dried parsley
  • 1 tablespoon grated Parmesan cheese
  • salt and ground black pepper to taste
  • Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water. In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper, pimientos, artichokes, scallions, garlic and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.

    To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad, and mix well. Enjoy!

    Source: Anonymous

    Artichoke Dip
    (makes 4 cups)

  • 1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 3 cloves garlic, minced
  • 1/2 cup mayonnaise
  • 2 (8 ounce) packages cream cheese, softened
  • 2 tablespoons lemon juice
  • 1 cup grated Parmesan cheese
  • Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 7x11 inch baking dish. In a medium bowl, mix together the cream cheese and mayonnaise until smooth. Mix in the artichoke hearts, spinach and Parmesan cheese. Season with garlic and lemon juice. Spread evenly into the prepared baking dish. Bake covered for 20 minutes.

    Remove the cover, and let the dish bake uncovered for 5 more minutes, or until the surface is lightly browned. Enjoy!

    Source: Anonymous

    Confetti Vegetables in Foil Packets
    (makes 4 servings)

  • 8 to 10 cherry tomatoes, halved
  • 1 1/2 cups of sweet corn, cut from the cob
  • 1 sweet red pepper, thinly sliced
  • 1/2 medium green pepper, thinly sliced
  • 1 small onion, sliced
  • 1 Tablespoons of fresh basil leaves, chopped
  • 1/4 teaspoons of grated lemon rind
  • salt and pepper to taste
  • 1 Tablespoons of butter or margarine
  • *Take the ingredients with you for your outdoor dining experience, sealing them in plastic containers or zip locked bags to ensure freshness, and slip them into your picnic basket or picnic backpack. Combine and prepare them when you get to your picnicking spot.*

    Combine all of the ingredients except the butter into a large bowl; toss gently to mix well.

    Divide veggies in half; place each half in center of a 12" x 12" piece of heavy-duty foil. Dot with a little butter.

    Bring corners of foil together and twist to seal. Grill foil packets over medium hot coals for 15 to 20 minutes or until veggies are tender.

    Serve immediately.

    Source: Anonymous

    Greek Pasta Salad
    (makes 4 servings)

  • 1/2 c Olive oil
  • 1/2 c Red wine vinegar
  • 1 1/2 tsp Garlic powder
  • 1 1/2 tsp Basil
  • 1 1/2 tsp Oregano
  • 3/4 tsp Pepper
  • 3/4 tsp Sugar - or more
  • 8 oz Pasta - cooked
  • 3 c Mushroom - thickly sliced
  • 15 Cherry tomatoes - cut in half
  • 1 c Red bell pepper - cut into strips
  • 3/4 c Feta cheese - crumbled
  • 1/2 c Green onion - chopped
  • 3 1/2 oz Black olives - whole
  • 3/4 c Pepperoni slices - cut into strips
  • Mix together oil, vinegar, garlic powder, basil, oregano, pepper and sugar. Add remaining ingredients and toss until all ingredients are well coated. Cover and chill 2 hours or overnight.

    Pack it in a container to take along on your picnic. Enjoy!

    Source: Anonymous

    Grilled Brown Sugar Sweet Potato Sticks
    (makes 4 servings)

  • 6 sweet potatoes
  • 1 tbsp. butter
  • 1/4 cup chopped walnuts
  • 1/4 cup light brown sugar
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp allspice
  • 2 tbsp. cider vinegar
  • Prepare outdoor grill or stove top grill pan.

    Pierce potatoes with fork. Place potatoes on piece of paper toweling in microwave oven. Microwave 10 min. until partially cooked but still very firm. When potatoes are cool, cut each lengthwise into quarters.

    In skillet melt butter. Add walnuts, brown sugar, salt, pepper, allspice and vinegar, cook 2 minutes. Remove skillet from heat.

    Brush the cut sides of the potatoes with brown sugar glaze, leaving walnuts in skillet.

    Grill the potatoes, cut side down, uncovered, 5 minutes. Keep grilling and turning potatoes and brushing with glaze until potatoes are tender.

    Transfer potatoes to platter. Spoon remaining glaze with nuts over potato wedges.

    Source: Anonymous

    Potato Salad
    (makes 4 servings)

  • 6 medium potatoes
  • 1 small onion, chopped
  • 1 cup of chopped celery
  • 1 tsp. of celery seed
  • 1 tsp. of salt
  • 4 hard cooked eggs, diced

  • Dressing
  • 2 eggs well beaten
  • 3/4 cup of sugar
  • 1 tsp. of cornstarch
  • salt to taste
  • 1/4 to 1/2 cup vinegar (to taste)
  • 1/2 cup of cream or evaporated milk
  • 1 tsp. of yellow mustard
  • 3 Tablespoon of softened butter
  • 1 cup of mayonnaise
  • Mix the eggs together with the sugar, cornstarch and salt. Add vinegar cream and mustard. Cook it in a pot until it has thickened. Remove it from the heat and beat in the butter. Add the mayo and mix it until it's smooth. Cool.

    Cook the potatoes in their jackets until tender. Let them cool. Then peel and dice them.

    Mix the potatoes gently with the remaining ingredients; then add to cooled dressing. Gently mix it thoroughly with the dressing and let it chill.

    *Once it has completely cooled, pack into a plastic container and slip it into your picnic basket or picnic backpack and you know have a delicious addition to your outdoor dining plans.*

    Source: Anonymous

    Salsa Explosion
    (makes 2 servings)

  • 1/4 cup chopped red onions
  • 2 tablespoons chopped green bell peppers
  • 1/2 clove(s) garlic, minced
  • 1 1/2 teaspoons light olive oil
  • 1 1/2 cups chopped very ripe fresh tomatoes
  • 1/4 teaspoon oregano
  • 1 1/2 tablespoons chopped canned jalapeno peppers
  • 1 1/4 tablespoons natural rice vinegar
  • 3 teaspoons chopped fresh cilantro
  • 3/8 teaspoon salt
  • pepper, as desired
  • Microwave onion, green pepper, garlic and oil 1 minute on high, covered. Add tomatoes and oregano; microwave 2 minutes on high. Stir in remaining ingredients. Refrigerate an hour or overnight to blend flavors.

    Serve with tortilla chips.

    Source: Anonymous

    Spinach Dip in Hawaiian Round Bread
    (makes 4 cups)

  • 1 pkg. (10 oz.) frozen chopped spinach, thawed and drained
  • 1 container (16 oz.) sour cream
  • 1 cup mayo
  • 1 pkg. KNORR Vegetable Soup and Recipe Mix
  • 1 can (8 oz.) chestnuts, drained and chopped
  • 3 scallions, chopped
  • 1 Hawaiian Bread Round, scoop out middle to make a bowl and reserve
  • In a med. bowl, stir the spinach, sour cream, mayo, soup mix, water chestnuts and green onions until well mixed. Cover and chill 2 hours to blend the flavors.

    Stir before serving. Pour into a prepared round of Hawaiian Bread; serve with crackers and the scooped out bread pieces. Enjoy!

    Source: Anonymous