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Easy 5-Minute Cold Pasta Salad for Quick School Lunches

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This easy 5-minute cold pasta salad is the perfect solution for busy school mornings. Made with simple ingredients like rotini pasta, fresh veggies, and a tangy vinaigrette, it’s a crowd-pleaser that stays fresh in lunchboxes and tastes even better after sitting for a few hours.

Ingredients

Scale
  • 3 cups cooked pasta (about 2 cups dry, such as rotini, fusilli, or bowtie)
  • 1 medium cucumber, diced
  • 1 cup cherry tomatoes, halved or quartered
  • 1/2 cup bell pepper, diced (any color)
  • 1/2 cup black olives, sliced
  • 1/2 cup feta cheese, crumbled
  • 2 tablespoons fresh parsley, chopped (optional)
  • 1/4 cup olive oil (extra virgin preferred)
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice (freshly squeezed preferred)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt (fine sea salt preferred)
  • 1/4 teaspoon black pepper (freshly ground preferred)

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente (about 8-10 minutes for rotini). Drain in a colander and rinse with cold water to stop cooking and remove excess starch. Let drain well.
  2. Prep the vegetables: While pasta cooks or drains, dice the cucumber, halve the cherry tomatoes, chop the bell pepper, and slice the olives if not pre-sliced. Keep pieces about 1/2 inch for even bites.
  3. Make the dressing: In a small bowl or mason jar, combine olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic powder, dried oregano, salt, and black pepper. Whisk vigorously or shake in a jar for about 15 seconds until emulsified. Taste and adjust seasoning if needed.
  4. Assemble the salad: In a large mixing bowl, combine cooled pasta, diced cucumber, halved tomatoes, chopped bell pepper, sliced olives, and crumbled feta. Pour dressing over the top and toss gently with a large spoon or spatula until evenly coated.
  5. Taste and adjust: Take a small bite and check seasoning. Add more salt, pepper, or a splash of vinegar if needed. If salad seems dry, drizzle in another tablespoon of olive oil and toss again.
  6. Portion and store: Divide into individual lunch containers (about 1 to 1.5 cups per serving). Sprinkle extra fresh parsley on top if desired. Seal containers and refrigerate. Salad keeps well for up to 4 days.

Notes

For best flavor, let the salad chill for at least 30 minutes before serving. The flavors meld and improve over time. If making ahead for the week, store dressing separately and toss before packing to keep veggies crisp. Add a small ice pack to lunchboxes to keep salad fresh. For extra crunch, pack croutons or sunflower seeds separately. Don’t overcook pasta—cook al dente as it will absorb dressing. Rinse pasta with cold water to stop cooking and remove starch. Season warm pasta with a pinch of salt and olive oil before adding to salad. Start with 3/4 of dressing and add more as needed to avoid sogginess.

Nutrition

Keywords: cold pasta salad, school lunch, quick lunch, easy pasta salad, kid-friendly, meal prep, 5-minute recipe

Find it online: https://sparklespoon.com/easy-5-minute-cold-pasta-salad-for-quick-school-lunches/