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Easy No-Refrigeration Lunch Box Pasta Salad Recipe with Sun-Dried Tomatoes

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A quick and easy pasta salad that stays fresh without refrigeration, featuring sun-dried tomatoes for bold flavor. Perfect for on-the-go lunches, picnics, or workdays.

Ingredients

Scale
  • 8 ounces dry rotini or penne pasta
  • ½ cup sun-dried tomatoes packed in oil, drained and roughly chopped
  • ¼ cup sliced black olives (optional)
  • 1 cup canned chickpeas, drained and rinsed
  • ¼ cup fresh basil, chopped (or 1 tablespoon dried basil)
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons red onion, finely diced
  • 2 tablespoons sun-dried tomato oil (reserved from the jar)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • Salt and black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of rotini or penne pasta and cook according to package instructions, usually 9-11 minutes, until al dente. Stir occasionally to prevent sticking. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside.
  2. While pasta cooks, drain and rinse 1 cup canned chickpeas. Chop ½ cup sun-dried tomatoes (oil-packed), slice ¼ cup black olives if using, halve 1 cup cherry tomatoes, finely dice 2 tablespoons red onion, and roughly chop ¼ cup fresh basil.
  3. In a small bowl, whisk together 2 tablespoons sun-dried tomato oil (reserved from the jar), 2 tablespoons extra virgin olive oil, 1 tablespoon red wine vinegar, ½ teaspoon garlic powder, ½ teaspoon dried oregano, and salt and black pepper to taste. Taste and adjust seasoning if needed.
  4. In a large mixing bowl, combine the cooled pasta, sun-dried tomatoes, olives, chickpeas, cherry tomatoes, red onion, and basil. Pour the dressing over the salad and toss gently until everything is evenly coated.
  5. Give the salad a final taste and adjust salt or vinegar as desired. If the salad feels dry, add a splash more sun-dried tomato oil or olive oil. Transfer to your lunch container and serve at room temperature.

Notes

Reserve the sun-dried tomato oil from the jar to add flavor and moisture to the salad. Let the salad rest for 10-15 minutes before packing to allow flavors to meld. Use sturdy pasta shapes like rotini or penne to prevent sogginess. Pack in airtight containers to maintain freshness and avoid leaks.

Nutrition

Keywords: pasta salad, no refrigeration, sun-dried tomatoes, lunch box, easy recipe, chickpeas, Mediterranean, quick meal, picnic food

Find it online: https://cravemila.com/easy-no-refrigeration-lunch-box-pasta-salad-recipe-with-sun-dried-tomatoes/