Print

Easy Cold Pasta Salad Lunch Cups: 5-Min Prep

cold pasta salad lunch cups - featured image
Print Recipe

These Easy Cold Pasta Salad Lunch Cups are the perfect meal prep solution—ready in just 5 minutes of prep, packed with crunchy veggies and tangy Italian dressing, and they stay delicious in the fridge for days. A quick, crowd-pleasing lunch that tastes like summer in a cup.

Ingredients

Scale
  • 2 cups dry rotini or fusilli pasta
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1 bell pepper (any color), diced
  • 1/4 cup red onion, finely diced
  • 1/2 cup black olives, sliced
  • 1/2 cup feta cheese, crumbled
  • 1/3 cup Italian dressing (store-bought or homemade)
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add 2 cups of dry rotini and cook according to package directions until al dente (about 8-9 minutes). Drain in a colander and rinse with cold water to stop the cooking process. Shake off excess water.
  2. Prep the vegetables: While the pasta cooks, wash and chop everything. Halve the cherry tomatoes, dice the cucumber and bell pepper into bite-sized pieces, finely dice the red onion, and slice the olives.
  3. Make the dressing: In a small bowl or jar, whisk together 1/3 cup Italian dressing with a pinch of salt and pepper. If making your own, combine 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 minced garlic clove, 1/2 teaspoon Italian seasoning, and salt and pepper to taste. Whisk until emulsified.
  4. Combine and toss: In a large mixing bowl, combine the cooled pasta, chopped vegetables, and sliced olives. Pour half the dressing over the top and toss gently until everything is evenly coated. Add the crumbled feta and parsley, then toss again very gently.
  5. Portion into cups: Divide the pasta salad evenly among meal prep containers or mason jars (about 4-5 cups). Drizzle the remaining dressing over the top of each cup—do not stir it in. Seal the lids and refrigerate for at least 30 minutes before serving.

Notes

For best texture, toss warm pasta with half the dressing first to let it absorb flavor. Pat veggies dry if they are watery to avoid soggy salad. Let the salad rest in the fridge for a few hours or overnight for best flavor. Do not freeze. Serve cold or at room temperature.

Nutrition

Keywords: cold pasta salad, lunch cups, meal prep, easy pasta salad, vegetarian pasta salad, Italian dressing pasta salad

Find it online: https://novanosh.com/easy-cold-pasta-salad-lunch-cups-5-min-prep/