Honey Mustard Pasta Salad
- 4-ounces small pasta shapes (less than 7 min. cooking time)
- 1 can sliced olives
- ¼ cup diced roasted cashews
- 2 Tbsp shelf stable parmesan cheese
- 1 Tbsp extra virgin olive oil
- 1 Tbsp dijon mustard
- 1 Tbsp honey
- 1 Tbsp white vinegar
- ¼ tsp ground black pepper
- 4 c water
Whisk the olive oil, mustard, honey, vinegar and pepper till combined. Pack in a snack size zip top bag. Pack the pasta in a sandwich bag, the cashews and Parmesan cheese in a snack size bag. Open the olives and put in a snack bag, with liquid.
Drain the olives, setting aside.
Bring the water to a boil in your pot, add in the pasta and cook for time on package. Drain carefully, toss with olives and dressing, then with the cashew cheese.
Eat warm or set the pot in a snow bank or shallow section of a stream to chill down for a cold salad.
For FBC method:
Use precooked and dehydrated pasta, pack in a quart freezer bag. Add near boiling water (2 cups) to cover the pasta, seal tightly and put in a FBC cozy for 15 minutes. Proceed as above.