It’s been great to get away and be outdoors in nature. We went camping for 4 nights at Valley of the Rogue in southern Oregon. The weather was warm and sunny most of the time. Such a huge change from the rain that is happening back here this morning.
The surrounding area was hilly every direction you looked.
We cooked every meal outside. One meal that we didn’t have to cook was my ‘take camping eat anytime pasta salad’.
I made a huge batch of this last year when we went camping and it was so nice to just have with our meals, or as a nice cool snack on a warm day.
Camping Pasta Salad
12 ounces whole wheat wide egg noodles, cooked
8 ounces frozen artichoke hearts, defrosted and chopped
1 lb french green beans, streamed and halved
4 ounces feta cheese, crumbled
1 can kidney beans, drained and rinsed
2 roasted red bell peppers, chopped
1/4 white onion, roasted
2 cups cherry tomatoes, halved
1/4 cup kalamata olives, diced
1 cup italian dressing
In a large bowl combine all of the ingredients. Cover and store in the fridge. The flavors get even better after a day in the fridge.
To share in the healthy bread making love, one lucky reader will win a copy of this awesome book. With this in your book collection there is no reason to be scared of make homemade bread again.
To enter just leave a comment telling me about your favorite camping food or a bread making experience you have had. For an additional entry link this giveaway on your site (leave a separate comment if you do this).
I’ll randomly pick a winner 1 week from today on Thursday, June 17th.