I test some of my FBC meals at work for lunches sometimes… this is yesterday's.
Salmon Artichoke Pasta Salad
Serves 1
Success! I think next time I make this I will top it with Parmesan cheese. Yum.
1/2 cup cooked and dehydrated pasta (I used mini farfalle)
3 T dehydrated artichoke hearts
1 T dried mixed vegetables
1 t dried dill
1 packet True Lemon (or more to taste)
1 3 ounce pouch wild salmon
salt, pepper, olive oil to taste
At home: Combine all of the ingredients in a zip lock freezer bag.
In camp: Add water to cover. Allow to sit for 10 minutes or until the noodles are rehydrated. Stir in the salmon. Season with salt, pepper and olive oil and enjoy.
