Whether you are looking for a great camping recipe for lunches around the campground or a side dish for your dinners, this colorful pasta salad is an excellent option. Below, we will give you the full recipe so that you can make this for your next potluck at the campground.

Ingredients

Recipe adapted from one on GypsyPlate.com

• 1 lb pasta such as rotini, penne or farfalle
• 1  green bell pepper
• 1 red bell pepper
• 1 yellow bell pepper
• 1 cup carrots
• 2 c. cherry tomatoes
• 1 cucumber
• 1/2 cup black olives
• 1 can garbanzo beans
• 8 oz crumbled feta cheese

• 1/2 cup olive oil
• 3 Tbsp red wine vinegar
• 2 Tbsp lemon juice
• 1/2 tsp salt or to taste
• 1 tsp pepper or to taste
• 2 cloves garlic 
• 2 Tbsp parsley fresh
• 2 Tbsp oregano fresh
• 2 Tbsp basil fresh
• 1/4 tsp red pepper flakes

Instructions:

1. Start by cooking your pasta of choice according to the package instructions. Be sure to salt the water with at least two teaspoons of salt.
2. While the pasta cooks, wash and dry your produce and herbs. 
3. Finely chop the green, red, and yellow peppers, carrots, cucumber, and black olives. Then halve all of the cherry tomatoes and drain the can of garbanzo beans.
4. Chop your parsley, oregano, and fresh basil. Mince the garlic cloves.
5. In a small bowl, combine the olive oil, red wine vinegar, lemon juice, minced garlic, all your fresh herbs, and the red pepper flakes. Using a whisk, stir until thoroughly combined.
6. Once the pasta is done, cooking drain it and pour in the dressing along with all the veggies. Toss to combine thoroughly and store in the fridge until ready to serve. 
7. Top with feta cheese when you’re ready to serve.

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