Meal Prep Pasta Salad with Red Wine Vinegar Dressing
A no-mayo pasta salad designed for batch cooking, featuring tri-color rotini, crisp veggies, olives, and a tangy red wine vinaigrette that gets better as it sits. Prepped in about 25 minutes and portioned into five grab-and-go containers, it stores perfectly for up to 5 days in the fridge. Ideal for busy professionals, students, and parents who want a reliable cold lunch without reheating.
Equipment
- Large pot
- Colander
- Sheet pan
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Glass storage containers with snap lids
- Sharp knife
- Cutting board
- Measuring cups
- Measuring spoons
Ingredients
- 1 pound dried pasta (rotini preferred, tri-color if available) penne, fusilli, or farfalle also work
- 1 cup cherry tomatoes halved
- 1 cup mixed olives sliced in halves (about 4 ounces)
- 1 cup zucchini thinly sliced (about half a medium zucchini)
- 1 cup bell pepper sliced; any color
- 1/3 cup green onions finely sliced (about 5–6)
- 1/4 cup pepperoncini or banana peppers sliced, optional
- 1 cup fresh mozzarella balls cut into pieces (about 6 ounces)
- 1 cup Parmesan cheese grated (about 2 ounces) or another firm cheese
- 1/3 cup fresh parsley or basil chopped, optional
- 1/3 cup red wine vinegar or white wine or champagne vinegar
- 1/2 teaspoon fine sea salt plus more to taste
- 1/2 teaspoon dried oregano
- 1/2 teaspoon freshly ground black pepper
- 2 to 3 tablespoons pepperoncini brine optional, for extra tang
- 1/2 cup extra-virgin olive oil
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions.
- Drain and rinse the pasta under cold water to stop cooking. Spread on a sheet pan to cool completely.
- Prep the mix-ins: halve cherry tomatoes, slice olives, thinly slice zucchini and bell pepper, slice green onions, and cut mozzarella into bite-size pieces.
- Whisk the dressing: in a medium bowl combine red wine vinegar, olive oil, salt, oregano, black pepper, and pepperoncini brine if using.
- In a large mixing bowl, add cooled pasta, prepared vegetables, mozzarella, Parmesan, and herbs (if using).
- Pour the vinaigrette over the salad and toss very well until everything is evenly coated.
- Portion into five glass storage containers, distributing veggies and cheese evenly.
- Label with today’s date and refrigerate. The flavor improves after a day as the pasta absorbs the dressing.
Notes
- Storage: Keep refrigerated in sealed glass containers for up to 5 days. At room temperature, limit to 2 hours. Do not freeze; veggies get soft and mozzarella turns rubbery.
- Serving: Best eaten cold straight from the fridge. If you prefer less chill, microwave for about 15 seconds only.
- Meal prep timing: Cook and cool pasta completely before tossing to prevent condensation and soggy texture. Label containers with the date.
- Portioning tips: If packing for kids or picky eaters, keep pepperoncini and extra olives on the side. Add extra dressing right before eating if you like a juicier salad.
- Make-ahead variations: Add rotisserie chicken for extra protein or swap in feta and artichoke hearts for a Mediterranean twist.
- Anti-waste tip: Chop leftovers and fold into scrambled eggs or an omelet with extra cheese.
- Container tip: Use leak-proof glass containers with snap lids to keep the dressing from spilling and to maintain freshness.