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Easy Italian Pasta Salad: Best School Lunchbox Recipe

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This Easy Italian Pasta Salad is a quick, kid-friendly lunchbox hero that holds up beautifully and tastes even better the next day. Made with rotini, fresh veggies, salami, mozzarella, and a tangy homemade vinaigrette, it’s a crowd-pleaser that solves the ‘what do I pack?’ dilemma without a fight.

Ingredients

Scale
  • 12 oz (340g) rotini pasta
  • 1 cup (150g) cherry tomatoes, halved
  • 1 medium English cucumber, diced
  • 1 medium red bell pepper, diced
  • 4 oz (115g) Genoa salami, diced
  • 4 oz (115g) mozzarella pearls, halved
  • 1/2 cup (75g) black olives, sliced
  • 1/4 cup finely diced red onion
  • 1/4 cup chopped fresh parsley
  • 1/3 cup (80ml) extra virgin olive oil
  • 2 tablespoons (30ml) red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add the rotini and cook according to package directions until al dente (about 8-10 minutes).
  2. Drain and cool the pasta: Drain the pasta in a colander and rinse with cold water to stop the cooking process. Shake well to remove excess water. Spread on a baking sheet to cool quickly if desired.
  3. Make the dressing: In a small jar, combine olive oil, red wine vinegar, Dijon mustard, dried oregano, dried basil, garlic powder, and a pinch of salt and pepper. Shake until emulsified. Taste and adjust seasoning.
  4. Prep the veggies: Wash and dry all vegetables. Halve cherry tomatoes, dice cucumber and bell pepper into small bite-sized pieces (about 1/2 inch), finely dice red onion, and slice black olives.
  5. Dice the salami and cheese: Cut salami into small cubes, about the same size as the veggies. Halve mozzarella pearls if large.
  6. Combine everything: In a large mixing bowl, combine cooled pasta, cherry tomatoes, cucumber, bell pepper, salami, mozzarella pearls, black olives, red onion, and fresh parsley. Pour dressing over the top and stir gently until evenly coated.
  7. Taste and adjust: Taste the pasta salad and add more salt, pepper, or a splash of vinegar if needed.
  8. Chill before serving: Cover the bowl and refrigerate for at least 30 minutes before packing into lunchboxes. The flavors meld and improve overnight.

Notes

Salt the pasta water generously. Don’t overcook the pasta; cook to al dente. Dry veggies well to avoid watering down the dressing. Let the salad rest in the fridge for at least an hour for best flavor. Make extra dressing to revive the salad if it dries out. Add mozzarella pearls last and fold gently to keep them intact.

Nutrition

Keywords: Italian pasta salad, school lunchbox recipe, easy pasta salad, kid-friendly lunch, meal prep pasta salad, cold pasta salad

Find it online: https://avabowls.com/easy-italian-pasta-salad-best-school-lunchbox-recipe/