Paddle Pasta Salad

When I go on a multi-day canoe paddle, my go-to lunch is my pasta salad. I make it before the trip and put it in lunch sized containers. Today I worked up my regular one, but with one exception. I diced up some fully cooked andouille sausage (one of my camp meals will be jambalaya, so I had some extra) and tossed it into the mix. This will be my lunch for three days, with a fair amount left over.

Box of Rotini Pasta. Don’t overcook. I like the tri-color.

1 Diced red bell pepper

Big handful matchstick carrots

1 medium can of sliced black olives, drained

1 handful of fresh parsley

Italian dressing to taste…about half a bottle. Use to taste.

1 cup Parmesan cheese, I used a 10 oz bag of shredded

1 small to medium sweet onion, diced

1 can of artichoke hearts, I like marinaded in oil

1 container of crumbled feta

To make this easy, I bought most things pre-cut. I actually only had to dice up the onion and bell pepper. And you can buy these pre-diced too.

Quick, tasty and easy to store for a trip.