National Picnic Week, founded over a decade ago, encourages people to get together over a picnic. Picnicking is one of the UK’s most enjoyable summer traditions and is a great way to take advantage of open spaces in the local area during the warmer months of the year.

Timed at the peak of picnicking season, radio, TV and social media channels are all heralding the importance of spending time outside eating something tasty!

Picnicking Benefits

There are many benefits to be had from enjoying a picnic in the great outdoors. By spending more time outside, rather than indoors looking at a screen, you have the advantage of fresh air and sunlight – helping to aid mindfulness, good sleep and extra vitamin D. With conscious eating and good food on our menus more than ever, a picnic is the perfect opportunity to enjoy all manner of healthy, plant-based and exciting cuisine. Couple this with some breath-taking scenery, and you’re sure of a lip-smacking experience!

Five Picnic Facts

  • The average person enjoys a picnic three times a year
  • The most popular picnic snack used to be the humble cheese sandwich. It is now a packet of crisps
  • The French started the modern fashion for picnics after the revolution of 1789, when they opened their royal parks to the public
  • The use of the phrase “no picnic” to describe something difficult dates back to 1884
  • John W Bratton was the man responsible for the tune for the famous children’s song The Teddy Bear’s Picnic, which was composed in 1907

Perfect Picnic Pasta Salad

Salads are easy to make, tasty and perfect for a picnic! Why not try this Perfect Picnic Pasta Salad for your next outdoor adventure:

Ingredients

  • 200g Farfalle pasta (or another shape you prefer)
  • Olive oil
  • An avocado (peeled and stone removed)
  • 200g Feta cheese
  • 100g Rocket
  • 1/2 Cucumber (cored and sliced)
  • 80ml Basil pesto
  • Salt
  • 1/2 Lemon
  • 150g Cherry tomatoes (cut in half)
  • 50g Pine nuts (toasted)

Method

  1. Cook the pasta in salted water for approximately 10-15 minutes, until al dente. Then drain away the water. Drizzle with a little olive oil to prevent the pasta from sticking. Put the pasta to one side to allow it to cool a little.
  2. Blend the avocado, feta, half the rocket, cucumber, basil pesto, a pinch of salt and the lemon juice in a food processor and blend together.
  3. Mix with the pasta and tomatoes together and add the remaining rocket (minus a few leaves). Put the pasta in a picnic dish.
  4. Top the pasta with the avocado and feta mixture, the toasted pine nuts and garnish with the set aside basil leaves.

Picnicking with help from PE1

If you still need some inspiration for National Picnic Week, head to PE1’s stores. From al fresco recipe books in The Works to outdoor tableware in Van Hage and summer styles in Pavers and Re-Fashion, we’ve got you covered!

More information about National Picnic Week.

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