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Easy No-Cook Cold Pasta Salad for Perfect School Lunchboxes

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A no-cook cold pasta salad that’s perfect for school lunchboxes, featuring a tangy dressing and crunchy vegetables. This make-ahead recipe is kid-approved, budget-friendly, and tastes even better the next day.

Ingredients

Scale
  • 12 ounces (340g) rotini or bowtie pasta
  • 1 cup (150g) cherry tomatoes, halved
  • 1 medium English cucumber, diced
  • 1 medium red bell pepper, diced
  • 1 cup (150g) sweet corn (frozen, thawed, or canned and drained)
  • 1/4 cup (60g) finely chopped dill pickles
  • 1/3 cup (80ml) olive oil
  • 3 tablespoons (45ml) red wine vinegar
  • 1 tablespoon (15ml) Dijon mustard
  • 1 teaspoon (5ml) honey or maple syrup
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • 1/4 cup (25g) shredded Parmesan cheese (optional)
  • 2 tablespoons fresh parsley, chopped (optional)
  • 1/4 cup (35g) sunflower seeds (optional)

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add the rotini and cook according to package directions until al dente (8-10 minutes). Drain in a colander and rinse under cold running water until completely cool. Shake off excess water and set aside.
  2. Prep the vegetables: While the pasta cooks, wash and dice the vegetables. Halve the cherry tomatoes, dice the cucumber and red bell pepper into small bite-sized pieces (about 1/2 inch). If using frozen corn, thaw in a bowl of cold water for 5 minutes, then drain. Finely chop the pickles.
  3. Make the dressing: In a small bowl or mason jar, combine the olive oil, red wine vinegar, Dijon mustard, honey, garlic powder, dried oregano, and a pinch of salt and pepper. Whisk vigorously or shake the jar until emulsified and slightly thickened. Taste and adjust with more honey if too sharp.
  4. Combine everything: In a large mixing bowl, add the cooled pasta, halved cherry tomatoes, diced cucumber, diced red bell pepper, thawed corn, and chopped pickles. Pour the dressing over the top and toss gently until everything is evenly coated. Be careful not to mash the tomatoes.
  5. Add optional ingredients: If using Parmesan cheese, fresh parsley, or sunflower seeds, fold them in now.
  6. Chill and rest: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes. For best flavor, make it the night before.
  7. Pack for lunchboxes: Divide the pasta salad into individual lunchbox containers (about 1 cup each). Add a small ice pack to keep it cold until lunchtime.

Notes

If the pasta salad seems dry after chilling, add a splash of olive oil or a teaspoon of vinegar and toss before serving. The salad tastes best on days 2 and 3. Do not freeze. For vegan option, omit Parmesan and use maple syrup instead of honey.

Nutrition

Keywords: cold pasta salad, no-cook pasta salad, school lunchbox recipe, kid-friendly pasta salad, make-ahead lunch, vegetarian pasta salad, easy pasta salad

Find it online: https://snappyspoon.com/easy-no-cook-cold-pasta-salad-for-perfect-school-lunchboxes/