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This colourful Lunchbox Pasta Salad with veggies and feta is quick to make, holds up well, and tastes just as good (actually better) slightly warm, making it perfect for lunchboxes.
This easy pasta salad is one of those recipes you can make in a big batch and use over a couple of days, which makes the morning lunchbox juggle a lot easier.
Its especially great if you have a child, like mine, who is particular about their food once it's been sitting in a bag all morning. Since it doesn't need to be eaten straight from the fridge to taste good, it actually works really well for school lunches.
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Reasons to Love this Recipe
- Quick and easy to prep
- Holds up well in lunchboxes and doesn't go soggy or "sad"
- Perfect for batch making for easy lunches over a couple of days.
Ingredients Information (and Alternative Suggestions)
The full list of ingredients and quantities can be found in the recipe card.
- Pasta: Use short shapes like fusilli or rotini (twirls), farfalle (bowties), orecchiette or shells with lots of ridges or folds to trap and hold the dressing well.
- Chickpeas: For a source of protein. Can switch with chicken chunks, shredded chicken, ham etc.
- Veggies (cucumber, tomato & bell pepper) Adds freshness and crunch, remove the cucumber seeds to keep salad fresher longer. Can sub for other veggies such as corn, peas or broccoli.
- Olives: Adds a salty flavour to the salad that my kids love. Can skip.
- Feta Cheese: Adds a creamy, salty touch to bring the salad together. You can swap for cubes of cheddar or mozzarella balls for a milder option.
- Basil: Freshness and flavour, can skip or replace with other fresh herb such as parsley. Best added just before serving.
- Olive Oil
- Apple Cider Vinegar - can sub for white wine vinegar
- Dijon Mustard - A great emulsifier which helps thicken the dressing slightly and help it cling to the pasta rather than sinking to the bottom.
- Honey - Adds a touch of sweetness to balance out the salad.
- Italian Herbs - For flavour, optional.
Step by Step Instructions (with Images)
- Cook Pasta until soft (2-3 mins softer that al dente works best for lunchboxes). Drain well
- Dress: While the pasta is still warm add around half the dressing and toss. Leave to cool.
- Add Mix Ins: Add tomatoes, cucumber, capsicum, feta and olives. Pour over the remaining dressing and toss to combine.
- Finish or Store: Add fresh basil (if using) just before serving or packing. Give everything a final toss.
Top tips
- Choose Right Pasta Shape: Smaller varieties with ridges or folds like twirls or bow ties so the dressing clings better.
- Overcook Pasta: Cooking the pasta longer helps to prevent it becoming hard and chewy once it has been refrigerated and helps it absorb the dressing better.
- Dress While Warm: This prevents the pasta sticking together and helps it absorb the dressing better.
- Remove Watery Seeds: Scoop out the seeds from the cucumber and tomatoes (is using regular tomatoes) to stop the salad becoming watery as it sits.
- Keep it Flexible: Swap vegetables and protein depending on what you have or to suit taste.
Storage
- Refrigerate: Store in an airtight container in the fridge for up to 2 days. Give it a quick stir before serving. If it has dried out a little add a little extra dressing to freshen it up.
The veggies can become a little soft overnight so for the freshest texture, store the dressed pasta separately and add the vegetables and herbs in the morning. This isn't essential but does keep everything more crisp.
Recipe FAQs
I wouldn't recommend this pasta salad as written. It contains honey, which should not be given to babies under 1.
You could make an adapted version by skipping the honey and salt in the dressing, reducing the saltier ingredients such as the olives and feta. Any added veg would need to be chopped and prepared in baby safe sizes and texture.
For informational purposes only, each baby develops at their own pace. Make informed decisions for your child and consult a professional for personalised advice.
Yes, you can use leftover pasta. However this salad works best with freshly cooked pasta that is softer (cooked for an extra couple of mins). I also find the dressing absorbs better when added to warm pasta.
That said, leftover pasta will still work. You may need to adjust the dressing quantities, and the pasta may be slightly firmer or chewier.
No, I do not recommend freezing this pasta salad.
Pack the cooled pasta in an airtight container or a section of a bento style lunchbox. Keep it in the fridge until just before leaving and use an insulated lunch bag with a freezer pack to keep it cool.
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Lunchbox Pasta Salad
Ingredients
- 300g (10.05 oz) dried pasta , around 3 ½ cups but will depend on pasta shape used.
- 1 x 400g (14 oz) can chickpeas , drained, rinsed and patted dry.
- 1 cucumber , halved lengthways, seeds removed and sliced into half moons.
- 200g (7 oz) cherry or grape tomatoes , halved.
- ½ bell pepper , finely diced
- ¼ cup olives , roughly chopped
- 100g (3.5oz) (around ¾ cup) feta cheese , cut into 1cm cubes
- 1 cup basil leaves , torn
Dressing
- ⅓ cup (125ml) olive oil
- ¼ cup (60 ml) apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ½ teaspoon dried Italian herbs
- ½ teaspoon sea salt / cooking salt
- ⅛ teaspoon cracked black pepper
Instructions
- Bring a large pot of salted water to the boil. Cook the pasta for 2-3 minutes longer than the packet instructions. Drain well.
- While the pasta cooks, prepare the dressing by whisking or shaking all the dressing ingredients together in a jar until well combined.
- Transfer the warm, well drained pasta to a large bowl. Pour over ½ of the dressing and toss well so the pasta absorbs the dressing as it cools.
- Once the pasta has cooled, add the chickpeas, cucumber, tomato, bell pepper, olives and feta.
- Add the remaining dressing and toss gently to combine. Taste and adjust seasoning if needed. Add basil when ready to serve / pack.
Video
Recipe Notes
- Pasta - Use short shapes like fusilli or rotini (twirls), farfalle (bowties), orecchiette or shells with lots of ridges or folds to trap and hold the dressing well.
- The veggies can become a little soft overnight so for the freshest texture, store the dressed pasta, chickpeas and feta together and add the vegetables and herbs in the morning. This isn't essential but does keep everything more crisp.
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