I’m a planner. I like to have 80% of my meals ready to go before we leave the house. Which means most of my camping recipes are pre-made. That’s where this tomato feta pasta salad comes in. You can make it a few days before you head out and you have a great lunch ready with little work when the time comes. Pasta salad is also really great because it is so changeable. If you don’t like one (or all) of the ingredients you can change them to fit you and your family’s taste.
- 2 cups spiral pasta
- 1/4 cup olives, chopped
- 1/2 cup feta cheese
- 2/3 cup sun dried tomatoes packed in oil, drained & chopped
- 1/3 cup sun dried tomato dressing
- 1/2 cup chopped parsley
- 1/4 cup Parmesan cheese
- Cook your pasta according to the package directions. Drain well and cool.
- Combine all of your ingredients in a large sealable container. Mix together. Keep cool until you are ready to eat.
Simple as pie! Or… um… pasta! Cook-Toss-Enjoy! If there is too much (or too little) of an ingredient you can just put more in or leave some out. Some other great add in’s that we have also used are roasted red peppers, cherry tomatoes, mozzarella balls instead of feta, and asparagus. Next time I think I’ll stick with fresh spinach instead of the parsley. It was still good, but we are spinach lovers.
This is great for other occasions too. Not just camping. This is my go-to recipe for barbeques and pot lucks. The bowl is always left practically empty and the recipe is exchanged through emails after. If you decided to use this as a dinner option I would add a little shredded chicken. That way you get a more filling dish. Or use this as a side to go along with one of the many tin foil dinners I have coming up next week!