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–+ servings
Pasta salad lunch box 1

Pasta Salad Lunch Box

A versatile, make-ahead pasta salad that actually improves in flavor as it sits, making it the perfect lunch box solution for both kids and adults. This balanced meal stays fresh and delicious from morning packing until lunchtime!
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 20 minutes
Total Time 45 minutes
Course Lunch, Main Course
Cuisine Italian, Mediterranean
Servings 4 lunch boxes
Calories 320 kcal

Equipment

  • Insulated Lunch Container
  • Ice pack
  • Compartmentalized Lunch Box

Ingredients
  

Base Ingredients

  • 8 oz short pasta rotini, farfalle, or penne work best
  • 1 cup cherry tomatoes halved
  • 1 cucumber diced
  • 1 bell pepper any color, diced
  • 1/4 cup red onion finely chopped
  • 1/2 cup black olives sliced
  • 1/3 cup feta cheese crumbled (substitute with dairy-free alternative if needed)

For the Dressing

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon dried oregano
  • 1 clove garlic minced
  • 1 teaspoon honey or maple syrup
  • salt and pepper to taste

Optional Add-ins

  • 1/2 cup cooked chickpeas for extra protein
  • 1/4 cup fresh parsley chopped
  • 2 tablespoons toasted pine nuts
  • sliced grilled chicken or turkey for meat-eaters

Instructions
 

  • Cook your chosen pasta in generously salted water according to package instructions until al dente (about 1 minute less than the package suggests). Drain thoroughly and rinse under cold water to stop the cooking process.
  • While the pasta cooks, prep all your vegetables into uniform, bite-sized pieces. For cucumber, consider removing the seeds if they're particularly watery. If serving to picky eaters, soak the chopped red onion in cold water for 5 minutes to mellow its flavor.
  • In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, oregano, minced garlic, honey or maple syrup, salt, and pepper until emulsified. Taste and adjust seasonings as needed.
  • In a large bowl, combine the cooled pasta with all prepared vegetables. Pour about ¾ of the dressing over the mixture and toss gently to coat. Reserve the remaining dressing for just before serving or packing.
  • Gently fold in the feta cheese and any optional add-ins you've chosen. For lunch boxes that will be packed ahead, consider keeping delicate herbs like parsley separate until the day of serving.
  • Let the pasta salad cool for 20 minutes before portioning into lunch containers. Refrigerate until ready to pack, up to 4 days.
  • When packing lunch boxes, add a small ice pack to keep the salad fresh. If desired, include the reserved dressing in a small container to refresh the salad just before eating.

Notes

The pasta salad actually improves in flavor after sitting for 24 hours, making it perfect for meal prep.
For maximum freshness, pack high-water vegetables like tomatoes separately and add them just before eating.
Remove from refrigerator 15-20 minutes before eating for optimal flavor, as cold temperatures dull taste receptors.
Consider packing a lemon wedge to squeeze over just before eating to instantly brighten flavors.

Nutrition

Calories: 320kcalCarbohydrates: 42gProtein: 9gFat: 14gSaturated Fat: 3gCholesterol: 15mgSodium: 380mgPotassium: 350mgFiber: 4gSugar: 5gVitamin A: 880IUVitamin C: 45mgCalcium: 15mgIron: 2.5mg
Keyword Pasta Salad, Lunch Box, Meal Prep, Cold Lunch, Make-Ahead Meals
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