Buffalo Pasta Salad
Creamy, spicy, and packed with buffalo flavor, this cold pasta salad is a flavorful change from typical trail fare. Enjoy it cold-soaked or prepare it with hot water when you want to eat sooner.
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.