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Easy Middle School Meal Prep Pasta Salad with Italian Dressing

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This Easy Middle School Meal Prep Pasta Salad with Italian Dressing is a quick, simple, and customizable lunch solution that’s perfect for busy mornings. With a tangy dressing, colorful veggies, and optional protein, it’s a crowd-pleaser that gets better after a day in the fridge.

Ingredients

Scale
  • 1 pound (454 g) rotini or fusilli pasta
  • 1 cup (150 g) cherry tomatoes, halved
  • 1 cup (150 g) cucumber, diced
  • 1/2 cup (75 g) red onion, finely diced
  • 1 cup (150 g) bell pepper, diced
  • 1 cup (120 g) shredded or cubed mozzarella cheese
  • 1/2 cup (70 g) sliced black olives
  • 1/4 cup (10 g) fresh parsley, chopped
  • 3/4 cup (180 ml) bottled Italian dressing
  • 2 tablespoons (30 ml) red wine vinegar
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • 1 cup (150 g) cooked chicken, diced or shredded (optional)
  • 1 cup (150 g) salami or pepperoni, chopped (optional)

Instructions

  1. Cook the pasta: Fill a large stockpot with water and bring to a rolling boil over high heat. Add a generous tablespoon of salt. Add the rotini and cook according to package directions until al dente, usually about 8-10 minutes. Drain in a colander and rinse under cold running water for about 30 seconds to stop the cooking process. Shake off excess water and set aside to cool completely.
  2. Prep the vegetables: While the pasta is cooking, wash and chop all veggies. Halve the cherry tomatoes, dice the cucumber into small bite-sized pieces, and finely dice the red onion. If using bell pepper, remove seeds and white pith before dicing. Keep all pieces roughly the same size (about half an inch). If adding protein, chop or shred the chicken or slice the salami.
  3. Make the dressing: In a small bowl or jar with a tight-fitting lid, combine the bottled Italian dressing, red wine vinegar, and dried oregano. Whisk or shake until well combined. Taste and add salt and pepper as needed.
  4. Combine everything: In a large mixing bowl, add the cooled pasta, all chopped vegetables, cheese, and olives. If using a protein, add it now. Pour the dressing over the top and toss gently but thoroughly until every piece of pasta is coated.
  5. Let it rest: Cover the bowl with plastic wrap or a lid and let the pasta salad sit at room temperature for about 15-20 minutes to allow the pasta to absorb the dressing.
  6. Chill and serve: After the rest period, give the pasta salad one more gentle stir, then transfer to airtight containers. Refrigerate for at least 2 hours before serving, though overnight is even better. Serve cold or at room temperature.

Notes

For best flavor, let the pasta salad rest at room temperature for 15-20 minutes before chilling. The flavors meld and deepen overnight. If the salad seems dry after a couple of days, stir in a splash of Italian dressing or olive oil. This recipe is naturally nut-free and can be made gluten-free or dairy-free with substitutions.

Nutrition

Keywords: pasta salad, Italian dressing, meal prep, easy lunch, middle school lunch, vegetarian, customizable

Find it online: https://spoonmira.com/easy-middle-school-meal-prep-pasta-salad-with-italian-dressing/