Salada de orzo

Orzo Salad is the rare camping meal that tastes like you packed a whole deli counter, but it still fits in a pot and one bowl. Tender orzo, creamy chickpeas, salty feta, and juicy cherry tomatoes get tossed with shaved Brussels sprouts for crunch, then dressed in a garlicky Dijon vinaigrette that smells like you have your life together (at least dinner does). This is ideal for backpacking and car camping alike because it’s camp stove simple: boil the pasta, drain, cool, then stir everything together. The dressing shakes up in a small container, so you are not whisking in the dirt like a pioneer with priorities. Cleanup is minimal, and it travels well for trail lunches since the flavors only get better as it sits, especially in warm weather. Keep the feta chilled if you can, or plan this for day one, and stash the dressing separately until serving to avoid soggy sadness. Nutritionally, you get steady energy from pasta plus protein and fiber from chickpeas, with olive oil adding calorie-dense fuel for real outdoor cooking days. Sumac and oregano bring a bright, lemony pop without hauling fresh herbs. Pack it, shake it, eat it, then go earn seconds on your next adventure.