Paddler's Pasta Salad (Make Ahead)

Morning Prep: Cook pasta according to package directions. Drain, rinse with cold water, and allow to cool completely.

Rehydrate peppers and carrots in hot water for 10 minutes, then drain well.

Dice the red onion.

Combine pasta, rehydrated peppers and carrots, red onion, drained olives, capers, and Italian dressing. Toss with enough dressing to lightly coat the pasta and prevent sticking.

Pack in a sealed container and keep chilled.

At Lunch: Serve cold and top with Parmesan or other hard cheese.

Note: Best served on Day 1. Cooked pasta salad does not keep well in warm weather.