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.

Carolyn A. Hodges, R.D.
Source:, June 2019


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Associated Recipes

Nutrition Facts

514.1 calories; protein 35.7g 71% DV; carbohydrates 48.9g 16% DV; exchange other carbs 3.5; dietary fiber 6.8g 27% DV; sugars 6.1g; fat 18.7g 29% DV; saturated fat 5.1g 26% DV; cholesterol 79.8mg 27% DV; vitamin a iu 4387.8IU 88% DV; vitamin c 21.1mg 35% DV; folate 86.3mcg 22% DV; calcium 233.9mg 23% DV; iron 3.9mg 22% DV; magnesium 60.1mg 22% DV; potassium 801.7mg 23% DV; sodium 299.4mg 12% DV; thiamin 0.1mg 11% DV; added sugar 2g.

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