u/bendorbreak1

I got the inspiration for this recipe from puttanesca pasta, which is typically made with anchovy and tomato. I wanted something a little lighter and trail friendly. All ingredients were dehydrated separately, then vacuum sealed in a bag for long term storage.

2.5 oz ditalini pasta, cooked and dehydrated
3 tbsp diced tomato
1.5 tbsp black olives
1/2 tbsp capers (rinse before dehydrating)
1 tbsp roasted red peppers
2 tsp diced red onion
1/4 tsp garlic salt
1/4 tsp Italian seasoning

1 packet tuna (Sundried tomato flavor may be amazing here)
1 packet olive oil
1 Parmesan packet

Warm soak everything except the packets until the pasta is tender about 30-45 mins. Drain excess liquid. Add tuna, olive oil and grated Parmesan.

Taste tested a new trail recipe today, and it was fire!

Dehydrated Ditalini pasta, black beans, black eyed peas, cherry tomatoes, bell pepper, red onion and cilanto (fresh here, it’s in my dehydrator now) . I mixed this in a mason jar and cold soaked for an hour and 15 mins. Once rehydrated I added olive oil , white pepper, garlic salt, oregano, cumin and true lime powder.

For the trail, I will bring a 1 oz Nalgene with oil and seasonings mixed, then cold soak at eat directly from a freezer bag.

Could also add dehydrated jalapeno and some cheese.

I recently dove down the rabbit hole of dehydrating my own backpacking meals. This past weekend we had ranch bacon pasta salad (cold soak), beef stroganoff, breakfast skillet with spam, pizza quesadillas, and blueberry applesauce for dessert. It was pure bliss.