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Easy Cold Pasta Salad for School Lunches (No Reheating)

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This easy cold pasta salad is perfect for school lunches—no reheating required. It stays fresh for hours, uses simple ingredients, and is endlessly customizable.

Ingredients

Scale
  • 2 cups dry pasta (about 8 oz), such as rotini, fusilli, or bowtie
  • 1 cup cherry tomatoes, halved
  • 1 medium English cucumber, diced
  • 1 medium bell pepper (any color), diced
  • 1/2 cup hard cheese (cheddar, provolone, or feta), cubed or shredded
  • 1 cup cooked protein (optional), such as diced rotisserie chicken, salami, or chickpeas
  • 1/3 cup mayonnaise
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste

Instructions

  1. Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions, but subtract 1 minute from the recommended time. Drain the pasta in a colander, then rinse it under cold running water until completely cool. Shake off as much water as possible.
  2. Prep the Veggies: While the pasta cooks, wash and dice the vegetables into bite-sized pieces (about 1/2-inch cubes). Halve the cherry tomatoes crosswise, dice the cucumber, and dice the bell pepper after removing seeds and white pith. If using cheese, cut it into small cubes.
  3. Make the Dressing: In a small bowl or jar with a tight-fitting lid, combine the mayonnaise, red wine vinegar, Dijon mustard, dried oregano, and a pinch of salt and pepper. Whisk or shake until smooth and creamy. Taste and adjust seasoning if needed.
  4. Combine Everything: In a large mixing bowl, add the cooled pasta, diced veggies, cheese, and optional protein. Pour the dressing over the top. Gently fold everything together until evenly coated. Do not overmix.
  5. Chill and Let It Rest: Cover the bowl and refrigerate for at least 30 minutes (1 hour is better) to let the flavors meld.
  6. Portion and Pack: Once chilled, give the salad a final stir. Divide into individual lunch containers. Pack in a thermos or leak-proof container. Serve cold.

Notes

For best results, make the salad the night before—it tastes even better on day 2. If the salad seems dry after chilling, add a tablespoon of milk or a splash of extra vinegar. If too wet, start with 3/4 of the dressing next time. Always taste the dressing before adding; it should be a little too tangy on its own.

Nutrition

Keywords: cold pasta salad, school lunch, no reheating, easy lunch, kid-friendly, meal prep

Find it online: https://daintydine.com/easy-cold-pasta-salad-for-school-lunches-no-reheating/