This year, we schlepped blankets and mini coolers, along with citronella candles and a battery-powered lantern, and food...lots of food. From the standard cheese and crudités (gussied up in a Pampered Chef Chillzanne) to soppressata and tabbouleh. My contributions included mini cans of Sofia Blanc de Blanc (so cute) as well as a tuna niçoise pasta salad.
The beauty of this salad is that it's mayo-free, but still chock full of interesting flavors and textures. And although the recipe calls for some fresh ingredients, the others are easy to keep in your cupboard to have on hand when inspiration strikes...or when an impromptu picnic is on the agenda!