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8 oz. pasta (like bowtie) 2 Tbsp grated Parmesan or Romano cheese 1 ½ cup grape tomatoes ½ cup black olives 1/3 cup diced shelf-stable sausage, like salami or chorizo At home In a small bowl, combine olive oil, herbs, and tomato paste and transfer to a small zip-top bag. Put pasta (note cooking time on the box) in a quart-size freezer bag; add an extra bag. Pack cheese in a snack bag. Line a snack bag with a paper towel and add tomatoes (seal this bag only 2/3 to maintain air circulation and prevent spoiling), and pack somewhere crush-proof (like in a pot). Optional: Roast olives and sausage for 20 minutes in a 350°F oven, let cool, then pack.

United statesBozhin karaivanov gettyJennifer bowenMarkus winklerCasey lyonsChili macRed gnocchiBozhin karaivanovPecorino romanoBackpacker editorsஒன்றுபட்டது மாநிலங்களில்ஜெனிபர் குனிமார்கஸ் விங்க்லர்வழக்கு லயன்ஸ்மிளகாய் மேக்பெக்கோரினோ ரோமானோ