A no-cook pasta salad? This easy lunch or dinner takes only 30 minutes to hydrate. While vegetarian, the pasta, and the green peas provide plenty of protein.
Spring Pasta Salad
Ingredients:
- 3-ounce package of ramen, discard flavor packet
- ¼ cup freeze-dried green peas
- 2 Tbsp freeze-dried sliced olives*
- 1¼ tsp lower sodium vegetable bouillon
- 1 tsp Italian herb seasoning
- ½ tsp True Lemon powder
- ¼ tsp ground black pepper
- 1 Tbsp olive oil or 1 packet
- 2 packets of stable parmesan cheese
Instructions:
Crumble the ramen into bite-size pieces. Pack it, the vegetables, and the seasonings in a quart freezer bag. Tuck the oil and cheese packets in with the bag.
Add 1¼ cups cool water to the bag, seal tightly, and let sit for 15 to 20 minutes to rehydrate. Open the bag, stir in the oil and cheese, and add salt to taste, if desired.
Serves 1.
Notes:
Baked ramen or gluten-free ramen can be substituted in this recipe if desired.
If you can’t source freeze-dried olives, carry fresh ones and add them at the end. Olives are mostly shelf-stable, especially if in brine or oil (some stores also carry olives in small Mylar pouches now that are ready to carry and use, especially Trader Joe’s), they are also sold in plastic cups similar in shape to applesauce, that are easy to pack. We freeze-dry sliced olives at home for a salty punch of flavor.
Dry weight of the meal is 5 ounces.
