Rainbow Pasta Salad
Whole-wheat pasta tossed with peas, cucumber, cherry tomatoes and cheese in a light yogurt dressing — a colorful, make-ahead lunchbox staple.
Prep
15 min
Cook
10 min
Total
25 min
Yield
4 child portions
Nutrition note
Whole-wheat pasta provides fiber; peas and cheese add protein. The colorful vegetables supply vitamin C and repeated exposure to varied textures.
Ingredients
- 12 cups (150 g) small whole-wheat pasta shapes
- 21/2 cup (75 g) frozen peas
- 31/2 cup (70 g) finely diced cucumber
- 41/2 cup (75 g) halved cherry tomatoes, each half quartered
- 51/2 cup (70 g) diced mild cheese
- 62 tablespoons plain yogurt
- 71 tablespoon olive oil
- 81 teaspoon lemon juice
Method
- 1
Cook pasta according to package directions until tender. Add peas for the final 2 minutes.
- 2
Drain and rinse briefly under cool water.
- 3
Whisk yogurt, olive oil and lemon juice in a large bowl.
- 4
Add pasta, peas, cucumber, tomato and cheese; toss gently.
- 5
Chill for 15 minutes or serve at room temperature.
Complete the Meal
Pack with a soft fruit and water for a simple balanced lunchbox.
Allergens
Contains wheat and dairy.
Ingredient Substitutions
- Use gluten-free pasta when required.
- Use dairy-free cheese and yogurt for a dairy-free version.
- Swap vegetables for sweetcorn, grated carrot or steamed broccoli.
Storage & Reheating
Refrigerate for up to 2 days. Keep chilled when packed.
Freezer Guidance
Do not freeze; the vegetables lose texture.
Picky-Eater Strategy
Keep one section of plain pasta aside and serve it beside a small spoonful of the mixed salad.
Little Helper Job
Let your child choose two vegetable colors and stir the dressing.
Evidence-informed draft; pending review by a licensed pediatric dietitian before public health claims are made.