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Fresh Rainbow Veggie Pasta Salad Meal Prep

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A vibrant and healthy pasta salad featuring fresh rainbow vegetables, al dente pasta, and a tangy homemade dressing, perfect for easy meal prep and satisfying lunches.

Ingredients

Scale
  • 8 ounces (225 g) rotini or penne pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup mixed bell peppers, diced (red, yellow, orange)
  • 1 medium cucumber, diced (peeled if skin is thick)
  • 1 small red onion, finely chopped
  • 1 large carrot, shredded
  • 2 tablespoons fresh parsley or basil, chopped
  • 1/4 cup (60 ml) extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • Optional add-ins: grated Parmesan cheese, toasted pine nuts or slivered almonds, black olives or artichoke hearts

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 until al dente, about 9-11 minutes. Stir occasionally to prevent sticking. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside in a large bowl.
  2. While the pasta cooks, halve 1 cup of cherry tomatoes, dice 1 cup of mixed bell peppers, dice 1 medium cucumber (peeled if preferred), finely chop 1 small red onion, and shred 1 large carrot. Add all these to the bowl with the pasta.
  3. In a small bowl, whisk together 1/4 cup (60 ml) extra virgin olive oil, 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, and 1 minced garlic clove. Season with salt and pepper to taste. Whisk until the dressing is smooth and slightly emulsified.
  4. Pour the dressing over the pasta and veggies. Toss gently but thoroughly so every bite gets coated. If using, add 2 tablespoons chopped fresh parsley or basil and stir to combine.
  5. Optional: Sprinkle with grated Parmesan or toasted pine nuts for extra flavor and texture. Adjust seasoning if needed.
  6. Cover and refrigerate for at least 30 minutes to let the flavors meld.
  7. Divide into meal prep containers if making ahead. Keeps fresh in the fridge for up to 4 days.

Notes

Do not overcook the pasta to avoid mushiness. Rinse pasta under cold water after cooking to stop the cooking process and remove excess starch. Chop veggies uniformly for even bites and better presentation. Prepare dressing last to keep flavors fresh. Add dressing gradually to avoid overdressing. Use fresh herbs like parsley or basil for a bright flavor punch. Salad keeps fresh up to 4 days refrigerated in airtight containers. Not recommended to freeze due to fresh veggie texture loss.

Nutrition

Keywords: pasta salad, veggie pasta salad, meal prep, healthy lunch, rainbow vegetables, easy pasta salad, fresh pasta salad

Find it online: https://tastytuck.com/fresh-rainbow-veggie-pasta-salad-meal-prep-easy-healthy-recipe-for-lunch/