Pindos Mountain Pasta

• 14 cup dried tomatoe, chopped
• 1 tablespoon dried basil
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil
• 4 ounces whole wheat angel hair pasta
• 4 ounces feta cheese

1. At home: combine the tomatoes and basil in a zip-locking plastic bag.
2. Carry the pasta in another bag.
3. Store the vinegar and olive oil in a plastic screw top container.
4. In camp: bring 2 1/2 cups water to a boil.
5. Add the pasta and cook until al dente.
6. Meanwhile, add a small amount of water to the tomatoes and basil to start rehydration.
7. When the pasta is done cooking, drain if necessary.
8. Add the remaining ingredients to the pasta, toss and serve.

basil, balsamic vinegar, olive oil, whole wheat angel hair pasta, feta cheese

Taken from www.food.com/recipe/pindos-mountain-pasta-263959 (may not work)