Food to Take While Camping

Wow, what another gorgeous beautiful weekend we just came off of.  The summer is going by way too fast and its already August! The summer so far has been really nice.  We had a great time boating last weekend and we are heading out for a camping trip this week. 

Just because we camp doesn’t mean bland food. I do like to prep ahead my meals in advance and one of the side salads that I often take with us is Orzo Pasta Salad.

This recipe came about when we moved into our neighborhood 19 yrs ago. We attended a progressive Christmas party and this is one dish that stood out above the rest. Since then, I make it a lot and always a big hit no matter where I bring it and would love to share it with you. It’s something that I make in the summer time but can be made year round.

Love this salad, it’s always a go to because I can go to my pantry and put in as much as I have or as little as I have and can be made the night before. The flavors blend better and you can adjust the pesto mix the next day if need be.  It’s always a big hit at cookouts! The pasta salad goes great with burgers and dogs or steak and chicken. It’s a great cold salad to serve during the hot summer days.  Hope you enjoy!

Orzo Pasta Salad

• 1lb Orzo Pasta cooked, drained and rinsed till cold
• 1 small red pepper or jar of roasted red peppers cut up
• 1 bag of broccoli flowerettes
• 1 pkg Fontina cheese or Cheddar Cheese cut into cubes
• 1 Jar Artichoke Hearts, drained (marinated or unmarinated-use whatever you have)
• 1 small can of sliced black olives drained
• ½ cup Pine Nuts (optional)
• 1 Pkg of Perdue Easy Cuts Chicken (optional)
• 1-2 Cups grilled Shrimp (optional) *Choose either chicken or shrimp or neither its whatever your preference is
• 1 small pkg grape tomatoes cut in half
• 1 Lg Jar/container of Prepared Pesto
• 1/2 Cup to ¾ Cup Mayo

Directions: Cook Pasta, drain and rinse and set aside. In a large bowl combine the remaining ingredients, add whatever veg/meat/cheese you’d prefer.  I use a combo of the pesto and mayonnaise as the glue that holds the salad together

Here I am showing you in a bowl, (because I’m taking it with us camping) but when I present it to a crowd I get a huge serving platter, line it with red leaf lettuce, mound the pasta salad and place a fresh sprig of Basil in the middle and halve the cherry tomatoes cut side up and make a border around the edges of the platter. 

Camping Tips:

 I like to prepare my baked potatoes in foil before we leave, by washing them, placing slits in them, rubbing them with olive oil, salt and pepper and double wrap in tin foil.  Place on campfire.

I like to slice up peppers, onions, chopped garlic, fresh thyme and mushrooms and place them in a Ziploc bag so that all you have to do is place in a fry pan and ready to go. Add salt and pepper or add that to the bag as well.

I slice Vidalia Onions in rings for burgers and chop Vidalia onions for hotdogs so they too are all set to go and no work to do while camping or getting dinner ready.

I also take fresh asparagus, coat with olive oil, Mrs. Dash and a bit of Kosher Salt, double wrap in tin foil pouch and again all set to go. You can use any veggie, zucchini’s, broccoli, whatever, so camping doesn’t mean no veggies and all processed foods.

I make homemade salsa and guacamole too along with coleslaw.

I do cheat sometimes and buy potato salad if I don’t have time to make it. Sometimes I buy already marinated tips or chicken and other times I marinate them the night before and pack them away as well.  It’s all in what you like and it’s all in the prep work and how much time you have to prepare.

We’ve been camping now for 10 yrs (2 times a year-Memorial Day weekend and once in the summer) and with time you learn to consolidate, prepare in advance to make mealtimes easy and still have fun.  No chopping or slicing while you are there, it’s all done beforehand.

Hope you enjoy!