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In today’s fast-paced world, finding nutritious and delicious meal options that cater to our busy lifestyles can be challenging. Enter the "Lunchbox Delight: Rainbow Pasta Salad," a vibrant and versatile dish that not only pleases the palate but also packs a nutritional punch. This colorful salad is not just a feast for the eyes; it is an easy-to-make recipe that can brighten up your lunch routine while ensuring you get a variety of essential nutrients. With its fresh ingredients and delightful flavors, this pasta salad is perfect for busy individuals and families alike. This article will guide you through the delightful recipe, highlighting its health benefits, preparation steps, and tips for packing it perfectly for your lunchbox.

Back-to-School Lunchbox Pasta Salad

Brighten up your lunch routine with this colorful Rainbow Pasta Salad! Packed with vibrant vegetables like cherry tomatoes, bell peppers, and cucumbers, this dish is as nutritious as it is delicious. It's easy to customize for dietary needs and perfect for meal prep. Learn to make the refreshing dressing that ties it all together and discover tips for storing and serving it. Enjoy a healthy, satisfying meal that's perfect for busy days or family gatherings!
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Ingredients
  

2 cups rotini pasta (whole wheat or gluten-free)

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1 cup bell peppers (red, yellow, and green), diced

1/2 cup purple olives, sliced

1/4 cup red onion, finely chopped

1/2 cup sweet corn (fresh, frozen, or canned)

1/2 cup feta cheese, crumbled (optional for a non-dairy version)

1/4 cup olive oil

2 tbsp apple cider vinegar

1 tsp Italian seasoning

1/2 tsp garlic powder

Salt & pepper to taste

Fresh basil or parsley for garnish (optional)

Instructions
 

Cook the Pasta: In a large pot, bring water to a boil. Add a pinch of salt, then the rotini pasta. Cook according to the package instructions until al dente, usually around 8-10 minutes. Drain and rinse under cold water to stop the cooking process. Set aside.

    Prepare the Vegetables: While the pasta cooks, wash and chop all the vegetables—cherry tomatoes, cucumber, bell peppers, olives, and red onion. If using fresh corn, you can cut it off the cob.

      Make the Dressing: In a small bowl or jar, combine olive oil, apple cider vinegar, Italian seasoning, garlic powder, salt, and pepper. Whisk or shake until well mixed.

        Combine Ingredients: In a large mixing bowl, combine the cooled pasta, chopped vegetables, corn, and feta cheese (if using). Pour the dressing over the top and gently toss everything together until well coated.

          Taste and Adjust: Taste the salad and adjust the seasoning with more salt, pepper, or vinegar if needed.

            Chill and Serve: Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 30 minutes for the flavors to meld.

              Packing for Lunch: Divide the salad into lunchbox containers or snack-sized Tupperware. Garnish with fresh basil or parsley before sealing the containers.

                Prep Time, Total Time, Servings: 20 mins | 1 hr | 4-6 servings