Meal Prep Greek Pasta Salad for Easy Cold Lunches All Week

Method

1. Cook the Pasta

   Bring a large pot of well-salted water to a boil. Add the rotini and cook for one to two minutes less than the package directions suggest. You want it just slightly firm. Drain and rinse immediately under cold running water until the pasta is completely cool. Shake off any excess water and set aside.

2. Make the Dressing

   In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, dried oregano, garlic powder, salt and black pepper until well combined. Taste it and adjust the seasoning if needed. It should be bright and a little tangy.

3. Assemble the Salad

   Add the cooled pasta to a large mixing bowl. Add the chickpeas, cherry tomatoes, cucumber, red onion, kalamata olives and sun-dried tomatoes. Pour the dressing over everything and toss well to coat all the ingredients evenly.

4. Add the Feta and Herbs

   Gently fold in the crumbled feta and fresh parsley. Try not to over-mix here or the feta will break down too much. You want visible chunks throughout the salad.

5. Rest and Taste

   Let the salad sit for at least thirty minutes before serving. This gives everything time to marinate and the flavours to come together properly. Taste once more before serving and add a pinch more salt or a splash of olive oil if needed. Divide into meal prep containers and refrigerate for up to five days.