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Meal Prep

Pasta Salad Meal Prep (3 Days Fresh) - Easy, Bright, and Satisfying

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 3 servings
Ingredients Method

Ingredients
  

  • 8 ounces short pasta (rotini, fusilli, or penne)
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced (English or Persian preferred)
  • 1 cup bell pepper, diced (any color)
  • 1/2 small red onion, finely chopped
  • 1/2 cup pitted Kalamata olives, halved
  • 1 cup canned chickpeas, rinsed and drained
  • 3/4 cup feta cheese, cubed or crumbled (or mozzarella pearls)
  • 1/4 cup fresh parsley, chopped
  • Optional: 1/4 cup pepperoncini, sliced, for a little heat
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, finely grated or minced
  • 1 teaspoon dried oregano (or 1 tablespoon fresh, minced)
  • 1/2 teaspoon honey or maple syrup (optional, balances acidity)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper

Method
 

  1. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add pasta and cook until just al dente according to package directions. Don’t overcook; slightly firm pasta holds up better for days.
  2. Prep the dressing: In a large bowl, whisk olive oil, red wine vinegar, lemon juice, Dijon, garlic, oregano, honey, salt, and pepper until emulsified. This will be your tossing bowl.
  3. Cool the pasta slightly: Drain the pasta and spread it on a sheet pan for 2–3 minutes to steam off excess water. While warm (not hot), add it to the dressing. Toss thoroughly so every piece is coated.
  4. Add veggies and beans: Fold in tomatoes, cucumber, bell pepper, red onion, olives, and chickpeas. Mix gently to distribute without crushing the tomatoes.
  5. Add cheese and herbs: Add feta and parsley (and pepperoncini if using). Toss once more. Taste and adjust salt, pepper, or vinegar for brightness.
  6. Rest and chill: Let the salad sit 10–15 minutes at room temperature to absorb flavors. Then portion into 3–4 airtight containers.
  7. Finish before serving (optional): On the day you eat, add a squeeze of lemon, a drizzle of olive oil, or a pinch of flaky salt to refresh the flavors.

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