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Easy Cold Pasta Salad Lunchbox Jars Recipe for Fresh Flavorful Meals

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A fresh, flavorful, and easy-to-make cold pasta salad layered in jars, perfect for grab-and-go lunches that stay crisp and delicious.

Ingredients

Scale
  • 8 oz (225 g) rotini or fusilli pasta
  • Salt, for boiling water
  • 1/4 cup (60 ml) extra virgin olive oil
  • 2 tablespoons (30 ml) red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1 clove minced garlic
  • Salt and pepper, to taste
  • 1 medium cucumber, diced
  • 1 cup (150 g) cherry tomatoes, halved (or sun-dried tomatoes)
  • 1/2 cup (75 g) red bell pepper, diced
  • 1/4 cup red onion, finely chopped (optional)
  • 1/4 cup (35 g) black olives, sliced
  • 1/4 cup fresh basil or parsley, chopped
  • 1/3 cup crumbled feta cheese (optional)
  • 1/2 cup cooked chickpeas or cannellini beans (optional)
  • 2 cups (60 g) baby spinach or mixed greens

Instructions

  1. Bring 4 quarts (3.8 liters) of salted water to a boil. Add 8 oz (225 g) rotini pasta and cook until al dente, about 8-10 minutes. Stir occasionally to prevent sticking. Drain the pasta in a colander and rinse under cold water to stop cooking and cool it down. Set aside to drain well for a few minutes.
  2. In a bowl or jar, whisk together 1/4 cup (60 ml) extra virgin olive oil, 2 tablespoons (30 ml) red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, minced garlic, and salt and pepper to taste. Taste and adjust seasoning as needed.
  3. Dice 1 medium cucumber, halve 1 cup (150 g) cherry tomatoes, dice 1/2 cup (75 g) red bell pepper, finely chop 1/4 cup red onion, and slice 1/4 cup black olives. Roughly chop 1/4 cup fresh basil or parsley.
  4. In a large mixing bowl, combine the cooled pasta, chopped veggies, herbs, crumbled feta cheese (if using), and beans or peas if adding. Pour the dressing over and toss gently but thoroughly to coat everything evenly.
  5. Spoon about 3 tablespoons of dressing into the bottom of each clean 16 oz (500 ml) jar. Add a layer of pasta and veggie mixture next, pressing lightly to pack it down. Top with 2 cups (60 g) baby spinach or mixed greens. Seal jars tightly and refrigerate.
  6. Refrigerate jars for at least 1 hour before eating to let flavors meld. When ready to eat, shake the jar vigorously or dump contents into a bowl and toss to combine dressing with the greens.

Notes

Do not overcook pasta; rinse and drain well to keep salad fresh. Layer ingredients in jars with dressing at the bottom, pasta and veggies in the middle, and greens on top to avoid sogginess. Use airtight jars for best freshness. Dressing can be made a day ahead and stored in the fridge. For vegan version, omit honey and feta or use plant-based alternatives. For gluten-free, use gluten-free pasta or spiralized veggies.

Nutrition

Keywords: cold pasta salad, lunchbox jars, easy pasta salad, rotini salad, healthy lunch, make ahead lunch, vegetarian pasta salad, gluten-free pasta salad option

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