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Fresh Rainbow Veggie Pasta Salad Meal Prep Jars Easy Recipe

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A quick, colorful, and satisfying pasta salad layered in jars, perfect for meal prep and busy days. This recipe features fresh rainbow veggies, a tangy lemon-herb vinaigrette, and pasta for a vibrant, healthy lunch.

Ingredients

Scale
  • 8 ounces fusilli or rotini pasta
  • 2 cups rainbow veggies, chopped small (red bell pepper, yellow bell pepper, cucumber, cherry tomatoes, shredded carrots, thinly sliced red onion – optional)
  • 2 tablespoons fresh parsley or basil, chopped
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice or white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, minced
  • Salt and freshly ground black pepper, to taste
  • Optional extras: feta cheese crumbles, toasted pine nuts or sliced almonds, sliced olives

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of fusilli or rotini pasta and cook according to package instructions until al dente, about 9-11 minutes. Drain and rinse under cold water to stop cooking and cool the pasta.
  2. While pasta cooks, wash and chop the rainbow veggies: dice 1 red and 1 yellow bell pepper, seed and dice 1 cucumber, halve 1 cup of cherry tomatoes, shred 1 cup of carrots, and thinly slice ¼ cup red onion if using. Chop about 2 tablespoons fresh parsley or basil.
  3. In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 minced garlic clove, salt, and pepper to taste. Adjust seasoning as needed.
  4. In a large mixing bowl, combine the cooled pasta, chopped veggies, and herbs. Pour the dressing over and toss gently to combine, ensuring every piece is lightly coated. Add optional feta cheese or nuts if desired.
  5. Spoon the salad into clean 16 oz (475 ml) mason jars, packing it tightly but without squashing the veggies. Leave about ½ inch at the top for easy closing. Seal with lids.
  6. Refrigerate the jars for at least 1 hour before eating to let flavors meld. The salad stays fresh and crisp up to 4 days in the fridge.

Notes

Rinse pasta with cold water after cooking to stop cooking and keep texture perfect. Chop veggies small and uniform for even layering and balanced bites. Layer dressing at the bottom of jars if prepping ahead to keep veggies crisp. Salad stays fresh up to 4 days refrigerated. Shake jar before eating if dressing separates. Optional protein additions include grilled chicken, chickpeas, or tofu. For gluten-free, use gluten-free pasta; for dairy-free, omit feta or use vegan cheese.

Nutrition

Keywords: pasta salad, rainbow veggies, meal prep, healthy lunch, pasta salad jars, easy recipe, vegetarian, gluten-free option

Find it online: https://bitefuljoy.com/fresh-rainbow-veggie-pasta-salad-meal-prep-jars-easy-recipe/