Pasta Salad for Lunch This Week
Brighten up your lunch routine with this vibrant and satisfying Pasta Salad for Lunch This Week! Packed with colorful vegetables like cherry tomatoes, cucumber, and red bell pepper, this recipe offers a refreshing crunch in every bite. A crave-worthy combination of tangy feta cheese, briny black olives, and a zesty homemade vinaigrette made with olive oil, red wine vinegar, Dijon mustard, and garlic takes this pasta salad to the next level. Customize it with protein-rich diced chicken for added heartiness, making it a perfect meal-prep option for busy days. Quick and easy to prepare in just 30 minutes, this versatile salad stays fresh in the fridge for up to four days, making it an ideal choice for healthy weekday lunches. Whether you're meal-prepping or serving it fresh, this pasta salad is a delicious and wholesome way to enjoy Mediterranean-inspired flavors all week long!
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Recipe Information
Ingredients
- 12 oz Rotini pasta (or your choice of shape)
- 1.5 cups Cherry tomatoes, halved
- 1 large Cucumber, diced
- 1 large Red bell pepper, diced
- 0.5 medium Red onion, finely chopped
- 0.75 cup Black olives, sliced
- 1 cup Cooked chicken breast, diced (optional)
- 0.75 cup Feta cheese, crumbled
- 0.25 cup Fresh parsley, chopped
- 0.25 cup Extra virgin olive oil
- 2 tbsp Red wine vinegar
- 1 tsp Dijon mustard
- 1 clove Garlic, minced
- 1 tsp Dried oregano
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Instructions
Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions, about 8-10 minutes. Drain the pasta and rinse under cold water to stop the cooking process. Set aside to cool completely.
Prepare the vegetables: While the pasta is cooling, slice the cherry tomatoes, dice the cucumber and red bell pepper, finely chop the red onion, and slice the black olives. Set aside.
Optional protein: If you'd like to add protein, dice a cooked chicken breast into bite-sized pieces.
Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and pepper until well combined.
Assemble the salad: In a large mixing bowl, combine the cooked and cooled pasta, prepared vegetables, chicken (if using), feta cheese, and chopped parsley.
Add the dressing: Drizzle the dressing over the salad and toss everything together gently until evenly coated.
Adjust seasoning: Taste and adjust salt and pepper, if needed.
Serve or store: Divide the pasta salad into individual airtight containers for meal prepping, or serve immediately. Store in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
2381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.1 g | 178% | |
| Saturated Fat | 42.5 g | 212% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 362 mg | 121% | |
| Sodium | 4719 mg | 205% | |
| Total Carbohydrate | 162.0 g | 59% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 26.7 g | ||
| Protein | 125.9 g | 252% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1131 mg | 87% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2733 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
