Growing up, camping isn’t something the Ingersols did a lot of…or ever. In fact, I don’t think I had ever slept in a tent until I was an adult. But it turns out I really love being outside, enjoying the elements.
There’s probably no better state to enjoy the great outdoors than Colorado. Three years ago, Craig and I went camping with a group of friends and got hooked on the summer Colorado camping trip.
Craig’s brother, Mark, and his girlfriend, Leah, live in Winter Park. So last year, we planned a family camping trip with them and Craig’s other brother, Tom, at the end of the summer. We also invited a few friends who reside in the Rocky Mountain state. We camped at Green Mountain Reservoir, a spot that Craig and I hadn’t been before.
After surviving a brief but tempestuous thunderstorm as soon as we set up camp, we were given the picturesque view of a rainbow reflecting off the reservoir.
One of the coolest things I’ve ever witnessed was watching the moonrise over the mountain tops as we sat around a campfire.
(photo cred: Brandon Heller)
On Saturday, we rented a pontoon boat and spent the day cruising the lake.
Maude served as our trusty lifeguard!
Saturday night Craig and I were on dinner duty. Earlier in the week we had smoked a pork roast for pulled pork, had frozen it, and carted the pork in a cooler for our meal. I wanted to bring a pasta salad of some sort. Craig loves traditional pasta salad, but I had made that for our previous camping trips and wanted to bring something a little different. The food I most associate with Colorado is the green chili. So when I was racking my brain for ideas for a side dish to bring camping, it naturally had to include green chilies. I threw this recipe together, lied to Craig about it containing mayo, and it seemed to be enjoyed by all. Hope you enjoy it too!
I cooked the macaroni pasta according to the direction on the package. While that is cooking, I nuked some whipped cream cheese for 30 seconds. I had Greek whipped cream cheese, but regular whipped cream cheese works fine or even regular cream cheese should too. Then I whisked in the mayo, sour cream, and honey.
I added in the spices, cilantro, chopped green onions, chopped olives, green chilies and cheddar cheese.
Then I added my macaroni to the bowl after the pasta had cooled, but you could toss it in warm.
I mixed everything well and stored in the fridge for at least an hour to get cold. Keep it refrigerated until ready to serve.
This would make a the perfect side to go with last week’s Insta-Pot Pulled Pork.
Green Chili & Cheddar Macaroni Salad
Prep Time: 10 minutes Cook Time: 7 minutes Yields: 15 servings, Serving Size : 1/2 cup
WW Totals: 7 Freestyle Points
2 cups of dry macaroni, prepared according to package directions
7 oz can of green chilies
1 ¼ cup of light mayonnaise
¼ cup of light sour cream
1 tablespoon honey
1 tbsp cumin
1 tsp of chili powder
½ tsp of garlic powder
¼ tsp of salt
1 tbsp chopped cilantro, dried or fresh
¼ cup green onions
¼ cup of chopped olives (I used green salad olives)
3/4 cup of whipped cream cheese
1 cup grated cheddar cheese
- Cook pasta according to directions on box. As pasta cooks, microwave whipped cream cheese for 30 seconds in a large bowl, or use room temperature cream cheese. Whisk mayonnaise, sour cream and honey in bowl.
- Add cumin, chili powder, garlic powder, salt, cilantro, green onions, olives, green chilies and cheddar to bowl and mix.
- Once drained, add macaroni to the bowl and mix well. Refrigerate for at least 1 hour. Keep cold until ready to serve.