Fresh Rainbow Veggie Pasta Salad for Kids
A quick, tasty, and colorful pasta salad packed with fresh veggies and a light lemon-herb dressing, perfect for kids’ lunches and easy to prepare in under 20 minutes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Cuisine: American
Ingredients
Scale
- 8 ounces small pasta shapes (rotini, shells, or bowties)
- 1 cup cherry tomatoes, halved
- 1 medium carrot, peeled and finely diced
- 1 small cucumber, seeded and diced
- 1 red bell pepper, finely chopped
- 1/2 cup frozen peas, thawed
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon dried oregano or Italian seasoning
- Salt and pepper, to taste
- Optional: 1/4 cup shredded mild cheddar or mozzarella cheese
- Optional: Fresh basil or parsley leaves, chopped
Instructions
- Bring a large pot of salted water to a boil. Add 8 ounces of pasta and cook according to package instructions until al dente, about 8-10 minutes. Stir occasionally to prevent sticking.
- Drain pasta in a colander and rinse under cold water to stop cooking and cool it down. Shake off excess water and transfer to a large mixing bowl.
- While pasta cooks, halve cherry tomatoes, finely dice carrot, cucumber, and red bell pepper. Thaw frozen peas and pat dry.
- In a small bowl, whisk together olive oil, lemon juice, honey, dried oregano, salt, and pepper. Taste and adjust seasoning.
- Add all chopped veggies to the pasta bowl. Pour dressing over and gently toss to coat evenly. Fold in shredded cheese and sprinkle chopped herbs if using.
- Cover and refrigerate for at least 15 minutes to let flavors meld. Serve chilled or at room temperature.
Notes
Cook pasta al dente to avoid mushiness. Rinse pasta with cold water to stop cooking and cool it for salad. Dice veggies small for easy eating. Toss gently to avoid breaking pasta. Chill salad for at least 15 minutes before serving. Salad keeps well up to 2 days refrigerated. For gluten-free, use rice or chickpea pasta. For vegan, omit cheese and use maple syrup instead of honey.
Nutrition
- Serving Size: About 1 cup
- Calories: 250
- Sugar: 6
- Sodium: 150
- Fat: 10
- Saturated Fat: 1.5
- Carbohydrates: 35
- Fiber: 5
- Protein: 7
Keywords: pasta salad, kids lunch, healthy lunch, veggie pasta salad, easy pasta salad, rainbow salad, quick lunch, kid-friendly recipe