Spaghetti Salad for the Lunch Box

A fresh, light lunch! Spaghetti tossed in Italian dressing, topped with crunchy veggies and served with pepperoni for a complete meal that's best enjoyed cold.

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15 min
4
8 min

  • Ingredients

    • 250 g spaghetti
    • 1 cucumber, diced
    • 1 cup cherry tomatoes, halved
    • ¼ cup chopped fresh parsley
    • 16 slices pepperoni
    • ½ cup store-bought Italian dressing
    • Salt and pepper to taste

  • Preparation

    1. Cook the spaghetti al dente according to the package directions.
    2. Drain and rinse under cold water to stop the cooking.
    3. Pour the Italian dressing into a large bowl.
    4. Add the cooled pasta and toss well.
    5. Stir in the cucumber, tomatoes and parsley.
    6. Divide the pasta salad among the main compartments of the containers.
    7. Arrange the pepperoni slices in the side compartments.

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Notes and tips

This salad keeps for 2 to 3 days in the fridge.
For more flavour, add feta or Parmesan cheese.
The vegetables can vary depending on your tastes and the season.
Make a double batch for dinner and keep the leftovers for lunches.
For a higher-protein version, add cubes of grilled chicken.