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Sun-Dried Tomato Pesto Pasta

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Sun-Dried Tomato Pesto Pasta

This is another recipe that you might consider keeping on hand at home for those evenings when you’re looking for a quick and nutritious meal.
Course Dinner, Lunch
Keyword backpacking, camping, dairy-free, egg-free, gluten-free, lactose-free, no shellfish, vegan, vegetarian
Prep Time 4 minutes
Cook Time 5 minutes
Total Time 9 minutes
Servings 1 person
Calories 138kcal
Author Melissa Wong


  • Dehydrator


  • cup penne pasta mini, precooked and dehydrated
  • 2 pieces sun-dried tomatoes oil-free, diced
  • 1 Tbsp pine nuts
  • 2 tsp basil dried
  • ¼ tsp garlic powder
  • tsp table salt
  • 2 Tbsp parmesan cheese shelf-stable
  • 2 Tbsp olive oil


  • cup noodles gluten-free precooked and dehydrated (substitution), gluten-free option
  • cup chickpea pasta precooked and dehydrated (substitution), gluten-free option
  • salt substitute substitution, reduced-sodium option



  • Put noodles and diced tomatoes in a bag or container to be used in the backcountry. Kitchen scissors work well for dicing tomatoes.
  • Put the remaining dry ingredients in a separate bag or container to be stored with the noodles. See meal prep tips below.
  • Pack 2 Tbsp (28 g) olive oil in a leakproof container to be added when the meal is consumed. We recommend double bagging the oil in the event there is a leak.


  • Remove the pesto packet from the noodle bag or container.
  • Add 8 oz (240 mL) hot/cold water or enough to cover the noodles.
  • Let stand until noodles are fully rehydrated. This will take approximately 5 minutes with hot water or 60 minutes with cold water.
  • Consume or properly discard the noodle broth to follow the Leave No Trace principle.
  • Add pesto packet and 2 Tbsp (28 g) olive oil to the noodles.
  • Stir to mix well and enjoy!



Serving: 1g | Calories: 138kcal | Carbohydrates: 51g | Protein: 17g | Fat: 38g | Sodium: 728mg | Fiber: 6g

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