I have a hard time eating leftovers for lunch every day. Instead, I8217;m always on the hunt for easy yet tasty lunches that don8217;t take much prep work. I know that sounds like a unicorn, but it8217;s not! My healthy pasta salad checks all the boxes (and has a good amount of protein as well). Feel free to keep it a vegan pasta salad with the vegan feta or toss in your favorite cheese if you can tolerate it.
I set out to create this healthy pasta salad after Rawkstar Jennifer told me she was looking for quick and healthy recipes that her high schooler could take to school. I love how the different flavors mix in this recipe without meat or dairy.
Follow cooking directions on pasta package, allowing pasta to remain slightly undercooked. This will help keep the pasta from falling apart in the salad. Drain and rinse with cold water until pasta is completely cool, then drain well again.
Toss the salad well in the dressing as this helps it keep well in the fridge. Store in individual serving airtight containers to grab when you need to quickly. If you like your greens extra fresh, then wait to add those until you8217;re ready to eat, so they don8217;t wilt.
Use your preferred pasta type, or use gluten-free.
I have a hard time eating the same thing over again, even when it8217;s as delicious as this vegan pasta salad. So you8217;ll find mine with a slight variation every time I make it, and that8217;s totally fine.
If you don8217;t use leftovers to fuel your lunch, you need to make or buy them every day. I love batching easy recipes for lunch that we can grab throughout the week. Here are a few of my favorites, along with the healthy pasta salad below:
- Thai Lettuce Wraps8211; make the filling and cut the veggies ahead of time, then portion out into containers.
- Tomato Soup8211; This recipe pairs so well with a variety of sandwiches or can be eaten on its own.
Take the guesswork out of lunch when you double or triple a recipe, then save it for the days ahead. The vegan pasta salad below is filling and doesn8217;t even need to be heated up to enjoy. Don8217;t forget to tell me how you like it!
- 16 ounces dry pasta
- 3 cups arugula (pre-washed)
- 15 ounces canned cannellini beans (drained and well rinsed)
- 1 red bell pepper (diced)
- 3 green onions (diced)
- 1 can sliced black olives
- ½ cup sun-dried tomatoes (drained well if packed in oil) (julienned)
- ¼ cup fresh herbs (finely minced (basil, mint, parsley, etc))
- ¾ cup Basic Vinaigrette
- vegan feta (optional)
Follow cooking directions on pasta package, allowing pasta to remain slightly undercooked. This will help keep the pasta from falling apart in the salad. Drain and rinse with cold water until pasta is completely cool, drain well again.
Calories: 483kcal (24%) Carbohydrates: 42g (14%) Protein: 12g (24%) Fat: 23g (35%) Saturated Fat: 3g (19%) Polyunsaturated Fat: 2g Monounsaturated Fat: 15g Sodium: 1652mg (72%) Potassium: 733mg (21%) Fiber: 8g (33%) Sugar: 9g (10%) Vitamin A: 1535IU (31%) Vitamin C: 28mg (34%) Calcium: 117mg (12%) Iron: 5mg (28%)