Summer Camp Pasta Salad

This recipe is the perfect make-ahead dish for camping or picnic because it does not have ingredients that will spoil quickly in the sun. Store it in the fridge in a travel-ready container until you are ready to head out.

INGREDIENTS

• ¼ of 1 small box (375 g) pasta noodles, like corkscrew shape or bowties or penne
• 1 medium can (540 ml) black beans, rinsed then drained
• 1 can (341 mL) corn niblets, rinsed then drained
• ¼ to ½ cup onion, grated (adjust to your taste)
• 2 carrots, washed and grated
• ½ cup sliced olives (optional)

Dressing:

• ¼ cup olive oil or vegetable oil
• ¼ cup lemon juice or vinegar
• ½ teaspoon sugar or honey
• ½ to 1 teaspoon chili powder (adjust to your liking)
• Salt and pepper to taste

PREPARATION

1. Cook the noodles according to the package directions.
2. While the noodles are boiling, combine all the other ingredients in a large bowl.
3. When the pasta is cooked, drain, rinse, and let cool for at least 10 minutes.
4. Add cooked pasta to the bowl and gently stir until the noodles are well coated.
5. Store in a covered container in the fridge until ready to leave for camp.