Trail food doesn’t have to be bland or boring. What if you could enjoy the bold kick of buffalo sauce out in the backcountry—no stove required? This high-calorie ultralight Buffalo Pasta Salad backpacking lunch recipe packs 786 calories of flavor and nutrition into a zip-top bag, all while keeping your load light and your meal prep simple.
Table of Contents
Quick Recipe Highlights
💡 786 calories at 133 cal/oz, 65 g carbohydrate with no added sugar, no cook cold soak prep, gluten-free & vegan options
Why This Cold Soak Backpacking Lunch Just Works
Like a trusty multitool, this recipe pulls double duty: it’s flavorful and functional. With a cold-soak prep method, it’s stoveless and simple. Whether you’re stopping trailside for lunch or refueling during a long push to camp, this dish offers:
- Shelf stability: Ingredients last months when appropriately stored at room temperature.
- High caloric density: 133 calories per ounce.
- Customizable macros: Add or subtract protein as needed.
- Dietary flexibility: Gluten-free and vegan adaptable.
“The lighter your pack, the farther you’ll go. This recipe keeps weight down and flavor up.” — Aaron Owens Mayhew, MS, RDN, Founder of Backcountry Foodie
Recipe: At Home & On Trail Instructions
Buffalo Pasta Salad
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View Comments / Leave A ReviewNUTRITION (per serving)
INGREDIENTS
- 1 cup (85 g) elbow macaroni, precooked and dehydrated, or any small pasta shape
- 1 Tbsp (0.8 g) red bell peppers, freeze-dried
- ½ Tbsp (2 g) jalapeno peppers, dehydrated
- 1 tsp (1 g) red onion, freeze-dried
- 1 Tbsp (10 g) buffalo sauce mix, powder
- 6 packet (67 g) mayonnaise
- 8 oz (240 mL) water
OPTIONAL
- 1 cup (70 g) ziti, precooked and dehydrated (substitution), Instant product available from Outdoor Herbivore
- 1 cup (85 g) elbow macaroni, gluten-free – precooked and dehydrated (substitution), gluten-free option
- 1 tsp (5 g) red bell peppers, dehydrated (substitution)
- ½ tsp (0.5 g) red onion, dehydrated (substitution)
- 6 packet (63 g) mayonnaise, vegan (substitution), vegan option
INSTRUCTIONS (per serving)
HOME
- Put noodles, bell pepper, jalapeno, and red onion in a bag or container to be used in the backcountry. See the meal prep tip below.
- Pack buffalo sauce powder in a separate bag or container to be stored with the noodle bag.
- Pack 6 packets (67 g) of mayonnaise to be added when the meal is consumed.
FIELD
- Add 8 oz (240 mL) of hot or cold water to the noodle bag.
- Let noodles and vegetables stand until fully rehydrated.
- Consume or properly discard the remaining broth to practice the Leave No Trace principle. Skipping this step will produce a "soup" consistency and dilute the sauce.
- Add buffalo sauce powder and 6 packets (67 g) of mayonnaise.
- Stir to mix well and enjoy!
NOTES
MEAL PREP TIPS
- Any mini-shaped pasta can be used for this recipe, with larger shapes not rehydrating as quickly. When available, we prefer ditalini pasta.
- When rehydrated, this recipe fills a Talenti jar to the very top. Mixing in the sauce can get messy, so we recommend using a slightly larger jar.
- Powdered buffalo sauce mix can be found in the salad dressing or sauce mix aisles in grocery stores.
NUTRITION
- Total sugar (per serving): 3 g with no added sugar
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Pro Tips for Ultralight Backpacking Lunch Success
Use the Right Container
- Cold soaking requires space for water absorption. Use a leakproof jar with enough headroom to allow pasta expansion—we love Talenti jars. We recommend testing the container at home to ensure adequate room for rehydration and leakproofness. See the images above.
Customize Your Spice
- Buffalo sauce flavor intensity varies. If you’re using a powdered mix, test the flavor at home first so it doesn’t overpower the meal. A little goes a long way! We’re fans of Frank’s Red Hot Buffalo Seasoning.
Don’t Skip the Soak
- Even with fine pasta, plan for a minimum 30-minute soak. Thicker noodles require closer to 60-90 minutes to rehydrate fully. Stir halfway through to help break up clumps, especially if you’re using thick sauces or adding protein.
- If you’re new to cold soaking, check out our Cold Soaking How-To Guide for trail-tested tips.
Ingredient Swaps & Variations
Mayo
“If you’re like me and absolutely hate mayo, you can substitute some heavy cream powder for the mayo. I did two tablespoons of powder added to the sauce powder and this is delicious! You could add more or less depending on how creamy you like it.” – Jennifer K.
- We’re fans of Judee’s brand heavy cream powder. To ensure freshness and extend the shelf life after opening, we recommend squeezing out the air and adding an oxygen absorber to the package.
Plant-based
- Use vegan mayo packets for a plant-based option.
Protein
- Add foil-packed chicken for a protein boost. Use freeze-dried chicken to save weight.
Pasta
- Chickpea pasta works well as a gluten-free, high-protein alternative.
Sensitive Stomach
I was a little worried about this one, because my stomach is far more sensitive on long backcountry trips. I skipped the jalapeno to protect my sensitive backcountry tummy, and used buffalo sauce packets since I could not find the powder, and it was perfect! Highly recommend this one. – Ruth S.
FAQs About Cold Soak Backpacking Lunches
How long does this ultralight buffalo pasta salad recipe last on the trail?
- Stored in an airtight bag or container, this cold soak backpacking lunch stays shelf-stable for several months. Once rehydrated, we recommend consuming the pasta salad within 2 hours if the ambient temperature is <80℉, within 1 hour if the ambient temperature is >80℉.
Can I make the Buffalo Pasta Salad recipe higher in protein?
- Absolutely. Add chicken (foil pouch or freeze-dried) or stir in protein powder formulated for savory dishes.
How do I dehydrate pasta for backpacking meals?
- Cook pasta until just al dente, drain, then spread evenly on dehydrator trays.
- Dry at 135°F (57°C) until brittle, usually 6–8 hours.
- Store in an airtight container.
- Precooked and dehydrated pasta rehydrates faster on trail compared to uncooked pasta.
Can I make the Buffalo Pasta Salad backpacking recipe gluten-free?
- Yes. Use gluten-free pasta varieties that hold up well to cold soaking, like lentil and chickpea pasta or rice ramen noodles.
- Avoid uncooked rice pasta, like pad thai noodles, as it often turns mushy on the trail when cold soaked. Rice noodles work great when rehydrated with hot water.
What’s the best way to pack mayo or sauce packets for backpacking meals?
- Keep them in a small resealable bag. This prevents leaks and keeps oils or sauces from spreading through your food bag.
Can the Buffalo Pasta Salad recipe be cold soaked while hiking (not just at camp)?
- Absolutely. Add water about 60 minutes before you plan to eat, tuck it in a side pocket, and let it soak while you hike. Stir before eating.
- We’re fans of the Vargo Bot. While it’s on the expensive side for a cook pot, we’ve found its versatility and peace of mind (no leaks thus far!) are worth the expense.
How spicy is the buffalo sauce flavor?
- That depends on your sauce choice. Powdered buffalo sauce mixes tend to be milder, while liquid packets or homemade blends can bring more heat.
- Test before your trip to find your preferred spice level.
How did I not know they made Frank Red Hot powder until now!? Game changer!! This was such an easy cold soak recipe, and very filling. Space was a little limited in talenti jar, though.- Kyle R.
Here’s a video of our friend and YouTuber Kathleen, the Hungry Hiker, showing how she uses our Buffalo Pasta Salad for her backpacking lunch.
Ready to Pack It? Take This Recipe — and More.
This high-calorie ultralight Buffalo Pasta Salad backpacking lunch recipe is more than just a lunch—it’s a backcountry morale booster. With bold flavor, high calories, and no need for a stove, it checks all the boxes for ultralight backpackers.
So go ahead: cold soak your way to a more flavorful trail experience. Become a Backcountry Foodie member today and gain immediate access to 250+ trail-tested, dietitian-designed backpacking recipes.
Backcountry Foodie is your go-to resource for backpacking recipes and a one-of-a-kind automated meal planning tool. The meal planner even creates itemized shopping lists for you! Meal prep has never been easier.
One Comment
I tried my first cold soak meal on a recent backpacking trip along the northern Washington Coast — Backcountry Foodie’s Buffalo Pasta Salad. Honestly, I had no idea what to expect from a meal you don’t cook, but this thing was really good.
Super easy to prep, which was perfect after hiking all day. The Buffalo sauce flavor hit the spot, and since it’s pasta salad, eating it at “room temperature” actually made sense. It filled me up too, which doesn’t always happen with trail food.
I’m definitely packing this one again and want to try more of their cold soak options. Turns out you don’t always need hot food to feel satisfied on the trail.