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
EQUIPMENT
- Wide-mouth, leakproof container, optional
- camping stove, optional
INGREDIENTS
- 1 cup (85 g) elbow macaroni, precooked and dehydrated
- 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
Dietary substitutions available — see Substitutions below.
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 or container.
- Let noodles and vegetables stand until fully rehydrated.
- Drain any excess water, following Leave No Trace principles when disposing of wastewater. Skipping this step will dilute the sauce and create a soupy consistency.
- Add buffalo sauce powder and 6 packets (67 g) of mayonnaise.
- Stir to mix well and enjoy!
NOTES
SUBSTITUTIONS
Gluten-Free: Replace the pasta with an equal volume of precooked and dehydrated gluten-free pasta. Alternative Pasta: Any small pasta shape can be used. Precooked instant pasta may also be used in place of home-dehydrated pasta.MEAL PREP TIPS
Choosing Pasta: Any small pasta shape can be used, though smaller shapes rehydrate more quickly. Ditalini works especially well. Choosing a Container: This recipe fills a Talenti jar nearly to the top once rehydrated, leaving little room to stir in the sauce. Use a slightly larger container to make mixing easier and less messy. Buffalo Sauce Powder: Look for powdered buffalo sauce mix near the salad dressing or sauce mixes at the grocery store.DEHYDRATING PASTA
- Cook pasta according to the package directions, undercooking by 2 minutes if it will be rehydrated with hot water on the trail. If you plan to cold soak, cook the pasta fully before dehydrating.
- Drain well and spread the pasta in a single layer on dehydrator trays.
- Dehydrate at 135°F (57°C) until completely dry and brittle.
- Allow the pasta to cool completely before packing in an airtight container.
RECIPE LABELS
Our downloadable recipe labels are designed to print on Avery #18163 (2″ x 4″) Shipping Labels. View / Print LabelsNUTRITION (per serving)
Did you enjoy this recipe?
Pin it and share it with your fellow hikers.
Get Tips That Match Your Trail Life
🦊 FOX | 🐺 WOLF | 🦅 FALCON
Choose your trail persona & get expert backpacking nutrition advice —customized for your experience level and trail style.
"*" indicates required fields
Spam-free. Trail-tested. Always helpful.
Pro Tips for Ultralight Backpacking Lunch Success
Use the Right Container
- Cold soaking requires space for water to be absorbed. Use a leakproof jar with enough room for pasta to expand—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 about 60-90 minutes to fully rehydrate. 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 at ambient temperatures <80℉ and within 1 hour at ambient temperatures>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 the 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, such as 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’s 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.
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.