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Easy Lunchbox Pasta Salad with Pepperoni

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A quick and kid-approved pasta salad featuring rotini, mini pepperoni, fresh veggies, and a tangy dressing, perfect for school lunches and busy mornings.

Ingredients

Scale
  • 6 ounces (170 g) rotini or small shell pasta
  • 1 cup (150 g) mini pepperoni slices
  • 1/2 cup (75 g) diced cucumber
  • 1/2 cup (75 g) halved cherry tomatoes
  • 1/4 cup (40 g) shredded mozzarella cheese
  • 1/4 cup (30 g) finely chopped red bell pepper
  • 1/4 cup (60 ml) olive oil (extra virgin)
  • 2 tablespoons (30 ml) apple cider vinegar
  • 1 teaspoon (5 ml) honey
  • 1 teaspoon (5 g) Dijon mustard
  • 1/2 teaspoon (3 g) dried Italian seasoning
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 6 ounces (170 g) of pasta and cook according to package instructions, usually 8-10 minutes until al dente. Stir occasionally to prevent sticking. Drain and rinse under cold water to cool the pasta and stop cooking. Set aside in a large mixing bowl.
  2. While pasta cooks, dice 1/2 cup (75 g) cucumber, halve 1/2 cup (75 g) cherry tomatoes, finely chop 1/4 cup (30 g) red bell pepper, and shred 1/4 cup (40 g) mozzarella cheese. Add these to the bowl with the cooled pasta. Toss in 1 cup (150 g) mini pepperoni slices.
  3. In a small bowl or jar, combine 1/4 cup (60 ml) olive oil, 2 tablespoons (30 ml) apple cider vinegar, 1 teaspoon (5 ml) honey, 1 teaspoon (5 g) Dijon mustard, 1/2 teaspoon (3 g) dried Italian seasoning, salt, and pepper. Whisk or shake vigorously until well combined. The dressing should be smooth and glossy.
  4. Pour the dressing over the pasta mixture. Using tongs or two large spoons, gently toss everything until well coated. Check seasoning and add more salt or pepper if needed. The salad should glisten with dressing but not be soggy.
  5. Cover the bowl with plastic wrap or transfer the salad to an airtight container. Chill in the refrigerator for at least 30 minutes before packing it for lunch.

Notes

Do not overcook the pasta; rinse with cold water to stop cooking and cool quickly. Toss ingredients gently to avoid breaking pasta or squashing tomatoes. Make the dressing fresh each time and adjust seasoning to taste. Chill salad for at least 30 minutes to meld flavors and keep pasta firm. Use gluten-free pasta or dairy-free cheese as needed. Mini pepperoni is preferred for even flavor and kid-friendly size.

Nutrition

Keywords: pasta salad, pepperoni, kid-friendly, lunchbox recipe, easy pasta salad, school lunch, quick recipe

Find it online: https://spoonluma.com/easy-lunchbox-pasta-salad-with-pepperoni-5-kid-approved-recipes/