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Fresh Rainbow Veggie Pasta Salad Easy Lunch Box Recipe for Kids

fresh rainbow veggie pasta salad - featured image
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A vibrant and fresh pasta salad packed with colorful veggies and a zesty homemade vinaigrette, perfect for kid-friendly lunch boxes and quick meal prep.

Ingredients

Scale
  • 8 ounces (225 grams) tri-color rotini or any short pasta
  • 1 cup (about 150 grams) cherry tomatoes, halved
  • 1 cup total (about 1 medium) mixed bell peppers (red, yellow, orange), diced
  • 1 medium cucumber, diced (seedless preferred)
  • 1/2 cup grated or julienned carrots
  • 1/4 cup finely chopped red onion (optional)
  • 2 tablespoons fresh parsley, chopped
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • Salt and freshly ground black pepper to taste
  • Optional add-ins: 1/2 cup feta cheese crumbles, olives, or cooked chickpeas

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 grams) of tri-color rotini and cook according to package instructions, usually 8 to 10 minutes, until al dente.
  2. Drain the pasta in a colander and rinse under cold water to stop cooking and cool it down quickly.
  3. While the pasta cooks, chop 1 cup of cherry tomatoes in half, dice 1 cup of mixed bell peppers, and 1 medium cucumber. Grate or julienne 1/2 cup of carrots and finely chop 1/4 cup red onion if using. Chop fresh parsley last—about 2 tablespoons.
  4. In a small bowl or jar, whisk or shake together 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, and salt and pepper to taste.
  5. In a large bowl, combine the cooled pasta and all chopped veggies. Pour the dressing over and toss gently but thoroughly to coat every bite.
  6. Fold in 1/2 cup crumbled feta cheese, olives, or cooked chickpeas if desired.
  7. Cover and refrigerate for at least 30 minutes before serving or packing.

Notes

Cook pasta al dente to avoid mushiness. Rinse pasta under cold water to stop cooking and cool quickly. Dry veggies well to prevent sogginess. Chill salad for at least 30 minutes to meld flavors and keep veggies crisp. Toss gently to avoid bursting tomatoes. Dressing can be adjusted to taste. For gluten-free, use gluten-free pasta; for dairy-free, omit feta or use plant-based alternatives.

Nutrition

Keywords: pasta salad, veggie pasta salad, lunch box recipe, kid-friendly, easy pasta salad, rainbow vegetables, healthy lunch

Find it online: https://lenatable.com/fresh-rainbow-veggie-pasta-salad-easy-lunch-box-recipe-for-kids/