Healthy Pasta Salad Meal Prep
A vibrant and nutritious pasta salad perfect for meal prep, featuring fresh vegetables, whole grains, and a simple dressing.
Equipment
- 1 Large pot for boiling pasta
- 1 Colander for draining pasta
- 1 Large mixing bowl
Ingredients
Base Ingredients
- 12 oz whole-grain pasta
- 1 cup cherry tomatoes halved
- 1 cup bell peppers diced
- 1 cup cucumber diced
- 1/2 cup red onion thinly sliced
- 1 cup chickpeas drained and rinsed
Dressing
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tbsp Italian seasoning
- Salt and pepper to taste
Optional Add-Ins
- 1/4 cup sun-dried tomatoes chopped
- 1/4 cup olives sliced
- 1/4 cup feta cheese crumbled
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool.
- While the pasta is cooking, wash and chop the vegetables. Halve the cherry tomatoes, dice the bell peppers and cucumber, and thinly slice the red onion.
- In a large mixing bowl, combine the cooked pasta, chopped vegetables, and chickpeas. Toss to mix evenly.
Make the Dressing
- In a small bowl, whisk together the olive oil, lemon juice, and Italian seasoning. Season with salt and pepper to taste.
- Pour the dressing over the pasta salad. Toss gently to coat all ingredients with the dressing.
Serving
- Transfer the pasta salad to a serving dish. Top with optional add-ins like sun-dried tomatoes, olives, and feta cheese if desired.
Storage
- Place the pasta salad in an airtight container and refrigerate for up to four days. Keep the dressing separate to maintain freshness.
Notes
Pro Tips: Keep dressing separate until serving. Experiment with fresh herbs. Use high-quality olive oil. Ingredient Substitutions: Use gluten-free pasta, replace cheese with vegan options. How to Serve: Ideal for picnics, potlucks, or as a light lunch. Storage & Freshness: Store in airtight containers for up to four days. Make-Ahead Tips: Prepare all components in advance and combine before serving.