This Bento Box Pasta Salad is a game-changer for easy, healthy lunches! It’s super customizable, packed with flavor, and perfect for meal prepping. Get ready to ditch the boring sandwiches and enjoy a vibrant, satisfying meal.
Key Ingredients & Substitutions:
- Pasta: Small shapes like rotini, fusilli, or elbow macaroni work best. Gluten-free pasta is a great option.
- Fresh Vegetables: Cherry tomatoes, cucumber, bell peppers, and carrots add crunch and color. Use whatever fresh veggies you have on hand.
- Protein: Cooked chicken, chickpeas, or edamame make it a complete meal. Tofu or hard-boiled eggs are also delicious.
- Dressing: A simple lemon-herb vinaigrette keeps it light and zesty. Store-bought Italian dressing works too.
Ingredients:
For the Salad:
* 8 ounces small pasta (rotini, fusilli, elbow macaroni)
* 1 cup cherry tomatoes, halved
* 1 cup cucumber, diced
* 1/2 cup bell pepper (any color), diced
* 1/2 cup cooked chicken, shredded or cubed (optional, or use chickpeas/edamame)
* 1/4 cup red onion, finely diced (optional)
* 2 tablespoons fresh parsley, chopped
For the Lemon-Herb Vinaigrette:
* 1/4 cup olive oil
* 2 tablespoons lemon juice
* 1 teaspoon dried oregano
* 1/2 teaspoon garlic powder
* Salt and black pepper to taste
How Much Time Will You Need?
- Total Time: 25 minutes
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Servings: 4
- Calories per serving: Approximately 350-400 (varies based on ingredients)
- Tools Needed: Large pot, cutting board, sharp knife, large mixing bowl, whisk.
Step-by-Step Instructions:
1. Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain well and rinse with cold water to cool it down and prevent sticking.
2. Prepare the Vegetables and Protein
While the pasta cooks, wash and chop all your vegetables: halve the cherry tomatoes, dice the cucumber, and chop the bell pepper. If using chicken, shred or cube it.
3. Make the Vinaigrette
In a small bowl, whisk together the olive oil, lemon juice, dried oregano, garlic powder, salt, and black pepper until well combined. Taste and adjust seasonings as needed.
4. Combine the Salad
In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, bell pepper, and cooked chicken (or your chosen protein). Add the fresh parsley.
5. Dress the Salad
Pour the prepared vinaigrette over the pasta and vegetable mixture. Toss gently until everything is evenly coated.
6. Chill and Serve
For best flavor, cover the pasta salad and refrigerate for at least 30 minutes before packing into bento boxes or serving. This allows the flavors to meld beautifully.
Storage Instructions:
This Bento Box Pasta Salad can be stored in an airtight container in the refrigerator for up to 3-4 days. It’s best served cold, so no reheating is needed. It’s perfect for grab-and-go lunches throughout the week!
Frequently Asked Questions (FAQ):
Can I make this pasta salad ahead of time?
Yes, this pasta salad is perfect for meal prepping! You can make it 1-2 days in advance.
What kind of pasta works best?
Small pasta shapes like rotini, fusilli, penne, or elbow macaroni are ideal as they mix well with the other ingredients.
Can I add cheese to this pasta salad?
Absolutely! Cubed cheddar, mozzarella balls, or crumbled feta cheese would be delicious additions.
How can I make this vegetarian or vegan?
For a vegetarian option, simply omit the chicken. For vegan, use chickpeas, black beans, or edamame as your protein.
Is this pasta salad freezer-friendly?
No, pasta salad does not freeze well. The vegetables will become mushy and the pasta can change texture upon thawing.
What are some other vegetable additions?
Broccoli florets, corn, olives, or spinach are all great additions to this versatile pasta salad.
