This week will be the 51st week of Ruth's Presto Pasta Night. I've only contributed to 4 previous weeks (see the selections, here, but it has been a great way to share my pasta meals and get ideas for future meals.
This past weekend, I went overnight camping with a group of 9 others. Each person brought some food that, at most only required warming up (e.g., vegetable soup). Being that we were only using a wood oven, we made a point of avoiding boiling water or trying to fry anything.
I offered to bring a pasta salad. Although it's more of a summer dish, being that it is served cold, it made for a great option when cross-country skiing into the cabin. I was able to leave it in the snow for a couple of hours and it tasted great at dinner.
(I made a double recipe...but couldn't fit it all into the container)
1 box of fusili or rotini
about 1/2-3/4 cup of pesto
1-2 plum tomatoes (or cherry tomatoes, cut in half)
1/2 english cucumber, slided into half moons
1/2 head of brocolli
feta (as desired)
I know it's not very attractive in the container. It wasn't very easy to take a good picture of the plate of food either. Between relying solely on candle light and my flash, this is all I could get:
The menu included a mixed green salad with mandarin and poppy seed dressing, carrots and celery slices, sweet potato soup, sliced baguette with swiss and chedder cheese, pasta salad, brownies and chocolate chip and cinnamon muffin tops. No one went hungry.
I'm going camping again next weekend, where we will share a warm pasta meal, cheese fondue and selection of other courses.