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.