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 calories; protein 35.7g; carbohydrates 48.9g; dietary fiber 6.8g; sugars 6.1g; fat 18.7g; saturated fat 5.1g; cholesterol 79.8mg; vitamin a iu 4387.8IU; vitamin c 21.1mg; folate 86.3mcg; calcium 233.9mg; iron 3.9mg; magnesium 60.1mg; potassium 801.7mg; sodium 299.4mg; thiamin 0.1mg; added sugar 2g.

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I love how fast these bowls come together. The flavors mingle together so deliciously. Lunch perfection. Read More
Rating: 5 stars
Loved this! Just a nice change and with everything precooked and ready you can put it together fast on a busy morning! Definitely a keeper! Read More