FOOD CALCULATOR
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General
Ingredients 12 servings
Pasta
3.0
pound(s)
Black Olives
2.0
bag(s)
Capers
2.0
tablespoon(s)
Red Onions
1.0
whole
Dehydrated Bell Peppers
2.0
cup(s)
Dehydrated Carrots
2.0
cup(s)
Italian Dressing
1.0
bottle(s)
Dietary Restrictions
Eggs
Wheat / Gluten
Recipe Instructions
MORNING PREP: Cook pasta, drain, and cool. Rehydrate peppers and carrots in hot water 10 minutes then drain. Dice red onion. Combine pasta, vegetables, olives, capers, and dressing. Toss with a small amount of dressing to prevent sticking. Pack in a sealed container. Serve cold at lunch with crackers and extra cheese on the side. Note: Best on Day 1 — cooked pasta with dressing does not keep well in warm weather.
