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In today's fast-paced world, finding a nutritious yet appetizing lunch option can often be a challenge. The vibrant Rainbow Pasta Salad emerges as a perfect solution, combining both visual appeal and health benefits in one colorful dish. This salad not only brightens up your lunchbox but also provides an array of nutrients essential for maintaining energy and focus throughout the day. With the right blend of flavors and textures, this dish transforms ordinary meals into extraordinary culinary experiences.

Back-to-School Lunchbox Pasta Salad

Brighten up your lunch with a vibrant Rainbow Pasta Salad, a nutritious and visually stunning dish that's perfect for busy days or outdoor picnics. Packed with colorful vegetables like bell peppers, tomatoes, and cucumbers, this salad offers a wealth of vitamins and antioxidants. It's easy to prepare ahead of time and caters to various dietary preferences. Elevate your meals with this delightful blend of flavors and textures that fuels your body while tantalizing your taste buds.
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Ingredients
  

2 cups rotini pasta (your choice of whole wheat or gluten-free)

1 cup cherry tomatoes, halved

1 cup cucumber, diced into bite-sized pieces

1 cup assorted bell peppers (red, yellow, and green), diced

1/2 cup purple olives, sliced

1/4 cup red onion, finely chopped

1/2 cup sweet corn (fresh, frozen, or canned, drained if using canned)

1/2 cup feta cheese, crumbled (optional for a dairy-free version, omit or substitute with a non-dairy cheese)

1/4 cup extra virgin olive oil

2 tablespoons apple cider vinegar

1 teaspoon Italian seasoning

1/2 teaspoon garlic powder

Salt and pepper to taste

Fresh basil or parsley, chopped, for garnish (optional)

Instructions
 

Cook the Pasta: In a large pot, bring water to a rolling boil. Add a pinch of salt, then carefully add the rotini pasta. Cook according to the package instructions, usually about 8-10 minutes, until al dente. Drain the pasta in a colander and rinse it under cold water to stop the cooking process. Set the drained pasta aside to cool.

    Prepare the Vegetables: While the pasta is cooking, wash and chop all the vegetables. Halve the cherry tomatoes, dice the cucumber, and bell peppers, slice the olives, and finely chop the red onion. If you’re using fresh corn, carefully cut the kernels off the cob now.

      Make the Dressing: In a small bowl or a jar with a lid, combine the olive oil, apple cider vinegar, Italian seasoning, garlic powder, salt, and pepper. Whisk everything together until thoroughly blended, or close the jar and shake it vigorously.

        Combine Ingredients: In a large mixing bowl, add the cooled pasta, chopped vegetables, sweet corn, and crumbled feta cheese (if using). Drizzle the dressing over the salad and use a large spoon to gently toss all the ingredients together until everything is evenly coated in the dressing.

          Taste and Adjust: Sample a spoonful of the salad and adjust the seasoning according to your preference. Add more salt, pepper, or a splash of vinegar if desired for an extra zing.

            Chill and Serve: Cover the mixing bowl with plastic wrap or transfer the pasta salad into an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld beautifully.

              Packing for Lunch: Portion the salad into lunchbox containers or small Tupperware. Just before sealing the lids, you can garnish each serving with freshly chopped basil or parsley for an added fresh pop.

                Prep Time, Total Time, Servings: 20 mins | 1 hr | 4-6 servings

                  Presentation Tips: For a vibrant display, layer the ingredients in a clear container to showcase the colorful vegetables and pasta. Serve chilled, and enjoy the freshness of this delightful salad!