It’s like magic when you can put some dry ingredients in a pot of water and the results look like fresh!
MAGIC PASTA SALAD (Pantry Cooking with Home Preserved Foods)
3 tablespoons dried chopped carrot
1 tablespoon dried diced green bell pepper
1 tablespoon dried diced red bell pepper
1 tablespoon dried onion
2 tablespoons dehydrated green peas
2 tablespoons dried celery
1 teaspoon salt
2 cups elbow macaroni
1/4 cup olive oil
2 tablespoons white wine vinegar
2 teaspoons herb blend
1/2 teaspoon salt
1 pint cubed ham, drained (1-3/4 to 2 cups)
1 can (2.25 ounces) sliced olives, drained
Put dried vegetables and 1 teaspoon salt in a 4-quart Dutch oven or stock pot. Add water to 1-inch from the rim. Bring to a boil. Add macaroni and cook, stirring occasionally, until pasta is al dente’, about 10 minutes. Drain and rinse with cool water. Drain well. Meanwhile, mix oil, vinegar, herb blend, and 1/2 teaspoon salt in a small bowl. Put cooled pasta mixture, ham, and olives in a large bowl. Pour oil mixture over them and stir until ingredients are evenly coated. Refrigerate 6 to 8 hours to allow flavors to blend. Serves 6.
