Easy Pasta Salad that’s Freeze Dried and Cold-Soakable for Backpacking!

Summertime is here! This pasta salad was inspired by all of the Fourth of July Picnics we’ve enjoyed over the years, and the desire to bring the comfort of summer holidays out into the wilderness.

Ingredients (Makes 6 servings):

• 1 lb pasta noodles, cooked
• 1/2 red onion, chopped
• 1/2 lb cherry tomatoes, cut in half
• 1 small head of broccoli, chopped
• 1 red pepper, chopped
• 1 cucumber, chopped
• 1 can black olives, sliced
• 1 can black-eyed peas
• 1 cup water to rehydrate

Dressing:

• 6 Tbsp red wine vinegar
• 6 Tbsp lemon juice
• 5 Tbsp nutritional yeast
• 6 cloves garlic, minced
• 3 tsp honey, or spicy mustard, depending on your preference
• 1 Tbsp Italian seasoning
• 1/2 tsp salt

Preparation before the trail:

Combine all ingredients for the dressing in a small bowl and stir vigorously until mixed. Combine all other ingredients in a large or bowl, then pour dressing on top and stir to combine.

Distribute on freeze dryer trays and follow instructions to fully freeze dry. We use a Harvest Right small Home Pro Freeze Dryer. This recipe filled all four trays perfectly.

Divide into 6 single-serving Mylar bags (or a combination of bag sizes) immediately after freeze drying for long-term storage. If not packaged right away, the food will begin to re-absorb moisture from the air. Add a silica moisture absorption pack if you want to ensure the meal lasts as long as possible. If packaged quickly, this meal should last on the shelf for at least 25 years.

Preparation on the trail:

Add pasta salad to a jar along with 3/4 – 1 cup water (this can also be rehydrated right in the bag, if preferred). Cover and shake for about 30 seconds. Wait 10+ minutes for the water to re-absorb, and you’re done. If using very cold water, rehydrating can take a bit more time.

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