Pasta salad is a classic summer side dish, but adding protein (leftover grilled chicken is perfect here) and extra greens makes it a super-satisfying lunch. We use baby spinach, but arugula or baby kale works too. Top with a bright and tangy basil vinaigrette just before serving. The great news is that these easy meal-prep lunches take just 20 minutes to prepare--that's 4 days of lunches in less than 30 minutes. Source: EatingWell.com, June 2019

Carolyn A. Hodges, R.D.
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Ingredients

Associated Recipes

Directions

  • Bring a large pot of water to a boil. Cook rotini according to package directions. Drain and rinse under cold running water, then drain again and set aside.

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  • Divide spinach among 4 single-serving lidded containers. Top each with 1 cup of the cooked pasta, 1/2 cup tomatoes, 1/2 cup chicken and one-fourth of the mozzarella balls.

  • Divide vinaigrette among 4 small lidded containers and refrigerate.

  • Seal the salad containers and refrigerate for up to 4 days. Dress with the vinaigrette just before serving.

Tips

To make ahead: Refrigerate for up to 4 days.

Nutrition Facts

514 calories; 18.7 g total fat; 5.1 g saturated fat; 80 mg cholesterol; 299 mg sodium. 802 mg potassium; 48.9 g carbohydrates; 6.8 g fiber; 6 g sugar; 35.7 g protein; 4388 IU vitamin a iu; 21 mg vitamin c; 86 mcg folate; 234 mg calcium; 4 mg iron; 60 mg magnesium; 2 g added sugar;

Reviews (1)

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Rating: 5 stars
08/06/2019
I love how fast these bowls come together. The flavors mingle together so deliciously. Lunch perfection. Read More