Cold-soak pasta salad
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Pasta, chickpeas and crunchy vegetables dried at home and rehydrated in cold water on the trail. No stove needed for this backpacking lunch.
Ingredients
- 1 cup (4 oz.) elbow pasta
- 15 oz. can chickpeas drained and rinsed
- ½ large red bell pepper diced
- ¼ cup diced red onion
- ¼ cup diced cucumber
- 10 cherry tomatoes diced
- ¾ teaspoon garlic powder
- ¾ teaspoon dried oregano
- ½ teaspoon sea salt
- 2 tablespoons olive oil
- 1 packet True Lemon
Equipment
- dehydrator
- zip-top bags
- saucepan
Directions
At home
- Wash your hands, equipment, and work area with soap and hot water.
- Cut the vegetables into small, even pieces, about ¼ inch. Drain and rinse the chickpeas.
- Bring a quart of salted water to a boil. Cook the pasta for one minute less than the package directs; drain and rinse in cold water.
- Line the dehydrator trays. Spread the pasta evenly over one or two trays; spread the chickpeas, red onion, cucumber, and tomatoes on other trays, leaving room for air to move.
- Dehydrate at 125F for 6-10 hours, until completely dry (some pieces may take longer).
- Put the dried ingredients, garlic powder, oregano, salt, and True Lemon packet in a resealable bag (or divide between two). Pour the olive oil into a small squeeze bottle.
On the trail
- At least 1.5 hours before lunch, take out the True Lemon packet and add 200 mL (between ¾ and 1 cup) water per serving. If you will be hiking while it soaks, use a watertight container.
- Once the pasta is tender, stir in the olive oil and add True Lemon to taste.
Notes
Store airtight in a cool, dark place up to six months; vacuum seal for longer. Onions smell strong while drying (ventilate, or use freeze-dried onion). Once soaked, don’t leave it sitting out more than one hour above 90°F (USDA guidance).
Nutrition
Serving: 481g | Calories: 653kcal | Carbohydrates: 98g | Protein: 24g | Fat: 21g | Saturated Fat: 2.5g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 1124mg | Potassium: 794mg | Fiber: 19g | Sugar: 16g | Vitamin A: 2046IU | Vitamin C: 87mg | Calcium: 143mg | Iron: 3.9mg
Nutrition is an estimate per serving from USDA FoodData Central, for 2 servings; elbow pasta counted as dry pasta, chickpeas counted as canned chickpeas, drained (one can 250 g). Brands and portions vary, so use it only as an approximation.