Description
A simple and versatile pasta salad recipe perfect for meal prepping lunches.
Ingredients
Scale
- 1 pound pasta
- 1 cup chopped bell peppers
- 1 cup chopped cucumber
- 1/2 cup chopped red onion
- 1/2 cup chopped celery
- 1/2 cup black olives, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup chopped fresh parsley
- 1/2 cup mayonnaise
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- Cook pasta according to package directions. Drain and rinse with cold water.
- In a large bowl, combine cooked pasta, bell peppers, cucumber, red onion, celery, black olives, cherry tomatoes, and parsley.
- In a small bowl, whisk together mayonnaise, red wine vinegar, and Dijon mustard.
- Pour dressing over pasta mixture and toss to combine.
- Season with salt and pepper to taste.
- Divide into meal prep containers.
Notes
- Add grilled chicken or chickpeas for extra protein.
- Store in airtight containers in the refrigerator for up to 4 days.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Lunch
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg
Keywords: pasta salad, lunch, meal prep, easy, vegetarian, quick