Description

A quick, tasty, and fresh pasta salad recipe perfect for meal prep and lunchboxes. These salad cups are colorful, flavorful, and hold up well in the fridge without becoming soggy.

Ingredients

Scale

8 ounces (225 grams) small pasta shapes like rotini, bow tie, or mini shells
1 cup (150 grams) cherry tomatoes, halved
1 cup (150 grams) cucumber, diced (English or Persian cucumber preferred)
½ cup (75 grams) bell peppers, diced (any color)
2 tablespoons red onion, finely chopped
¼ cup Kalamata olives, pitted and sliced (optional)
2 tablespoons fresh parsley or basil, chopped
½ cup (75 grams) feta cheese, crumbled
⅓ cup (80 ml) extra virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon honey or maple syrup
1 teaspoon Dijon mustard
1 small garlic clove, minced
Salt and freshly ground black pepper, to taste

Instructions

Bring a large pot of salted water to a boil. Add 8 ounces (225 grams) of pasta and cook according to package instructions until al dente (usually 8-10 minutes). Stir occasionally to prevent clumping.
Drain pasta in a colander and rinse under cold water to stop cooking. Let drain thoroughly for about 5 minutes.
While pasta cooks, halve cherry tomatoes, dice cucumber and bell peppers, finely chop red onion, slice Kalamata olives (if using), and chop fresh herbs.
In a small bowl, whisk together extra virgin olive oil, red wine vinegar, honey, Dijon mustard, and minced garlic. Season with salt and pepper to taste. Whisk until emulsified and smooth.
In a medium mixing bowl, combine drained pasta, chopped veggies, olives, herbs, and crumbled feta cheese. Pour dressing over and toss gently but thoroughly to coat evenly.
Spoon the pasta salad into 8- to 12-ounce (240-350 ml) cups or containers. Press lightly to pack without crushing ingredients. Seal with lids or cover tightly with plastic wrap.
Refrigerate the cups for at least 1 hour before serving to let flavors meld and keep everything crisp.

Notes

Cook pasta al dente and rinse under cold water to prevent mushiness. Whisk dressing well to emulsify oil and vinegar. Use uniform veggie pieces for better presentation and ease of eating. Portion into individual cups for neat, portion-controlled lunches. Pasta salad cups keep well refrigerated for up to 3 days but are best served chilled or at room temperature. Reheating is not recommended.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 pasta salad cup (a
Calories: 325
Sugar: 5
Sodium: 350
Fat: 18
Saturated Fat: 4
Carbohydrates: 32
Fiber: 3
Protein: 8

Keywords: pasta salad, lunchbox recipe, meal prep, make-ahead, easy pasta salad, healthy lunch, portable lunch, vegetarian option