1 Box mini Pasta (elbow), 2 Cans beans (black, pinto, garbanzo, kidney, chili or ranch) 1 Can whole kernel corn, 1 can slices carrots, 1-2 can whole tomatoes, 1 small can Diced green chilis, 1 can black or green olives..or both, Optional: green beans, peas, etc.
Salt and Pepper to taste
Dressing: 1/4 cup Vinegar (cider), 3 tbsp water, 1/2 cup salad type oil (vegetable, olive, canola, etc), 1 Tbsp Mrs Dash Lemon Pepper seasoning, 1/2 tsp Mrs Dash Fiestl Lime Seasoning, 1/2 tsp Mrs Dash Southwest Chipolte seasoning, 1/2-1 tsp dried cilantro
Slightly crushed corn or tortilla chips for garnish
Prepare dressing and set aside.
Cook pasta according to package directions (use a barbecue side burner, camp stove or campfire) Drain pasta (you can save and use cooled pasta water to rinse the canned items if drinking water is in short supply). Let cool completely.
Open and drain all canned ingredients, rinse if needed*. Sauced beans like chili or rancch style beans can be addes as is if you desire. Tomatoes should be coarsely chopped.
Combine: Canned ingredients, cooled pasta with the salsd dressing in a large bowl or 2 gallon zipper bag. Mix well. Garnish with slightly crushed corn or tortilla chips when served.
Salad can be served as is but is best when chilled (better the 2nd day)
This pasta salad uses whatever you have on hand in your panty or spice drawer. Fresh ingredients from your refrigerator such a onion, bell peppers, fresh cilantro will only make it better.
* I dumped all the canned stuff in the colander together to save on rinse water