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Fresh Make-Ahead Pasta Salad Easy Vibrant Meal Prep Recipe

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A quick and easy pasta salad that is fresh, colorful, and perfect for meal prep. It combines crunchy veggies, a tangy dressing, and pasta that soaks up flavors while staying crisp.

Ingredients

Scale
  • 8 ounces (225 g) rotini or penne pasta
  • 1 cup (150 g) cherry tomatoes, halved
  • 1 medium cucumber, diced (seeded)
  • 1/2 red bell pepper, finely chopped
  • 1/4 cup (40 g) red onion, thinly sliced (optional)
  • 1/2 cup (75 g) black olives, sliced
  • 1/3 cup (15 g) fresh parsley, chopped
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar (or apple cider vinegar)
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove, minced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon honey or maple syrup
  • Salt and freshly ground black pepper, to taste
  • Optional add-ins:
  • 1/2 cup (60 g) crumbled feta cheese
  • 1/4 cup (35 g) toasted pine nuts or walnuts

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 g) of rotini or penne pasta and cook according to package instructions, usually about 9-11 minutes, until al dente. Stir occasionally to prevent sticking.
  2. Drain pasta in a colander and rinse under cold water to stop cooking and cool it down. Let it drain thoroughly.
  3. While the pasta cooks, halve the cherry tomatoes, dice the cucumber (remove seeds if watery), chop the red bell pepper, thinly slice the red onion, and slice the olives. Chop fresh parsley finely. Set aside.
  4. In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons red wine vinegar, 1 tablespoon fresh lemon juice, 1 minced garlic clove, 1 teaspoon Dijon mustard, and 1/2 teaspoon honey. Season with salt and pepper to taste. Taste and adjust acidity or sweetness if needed.
  5. Combine the cooled pasta and all chopped veggies in a large bowl. Pour the dressing over and toss gently but thoroughly, making sure every piece is coated. If using, add crumbled feta and nuts now and fold in carefully.
  6. Cover the bowl or transfer salad to an airtight container. Refrigerate for at least 1 hour, ideally 2-3 hours, or overnight to let flavors meld.
  7. Before serving, give the salad a quick stir, taste, and add more salt, pepper, or a splash of lemon juice if needed. Garnish with extra parsley or a sprinkle of cheese if desired.

Notes

Do not overcook pasta; al dente is key to keep texture. Rinse pasta under cold water to stop cooking and cool it down. Whisk mustard first to emulsify dressing. Salad tastes best after chilling at least 1 hour and keeps well up to 4 days refrigerated. Add extra olive oil or vinegar before serving if salad seems dry. Use gluten-free pasta or plant-based cheese for dietary adaptations.

Nutrition

Keywords: pasta salad, make-ahead, meal prep, easy recipe, fresh, vibrant, healthy, vegetarian, quick lunch

Find it online: https://merrymorsel.com/fresh-make-ahead-pasta-salad-easy-vibrant-meal-prep-recipe/