School Lunchbox
Chicken & Veggie Pasta Salad, Fuss-Free Cold School Lunch
Prep
20 min
Cook
20 min
Servings
3
Level
Easy
This chicken and veggie pasta salad is the perfect solution for a fresh, easy school lunch that can be prepped the night before without worrying about it spoiling, since it's served cold. The combination of chewy pasta, savory shredded chicken, and crunchy vegetables coated in a light mayo-yogurt sauce will have kids eating happily without even realizing they're getting their veggies in. It's super practical since you just pack it into a lunch box and it's ready to go in the morning.
🧂 Ingredients
🍽️ Servings: 3
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200 grams fusilli or macaroni pasta
- 150 grams boneless chicken breast, boiled then shredded
- 1 carrot, diced small
- 100 grams sweet corn kernels, boiled
- 50 grams green beans, cut small, blanched briefly
- 2 hard-boiled eggs, diced
- 4 tbsp mayonnaise
- 2 tbsp plain unsweetened yogurt
- 1 tsp lime juice
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/2 tsp granulated sugar
- 1 tbsp olive oil or vegetable oil
- 1 tbsp chopped parsley or celery leaves (optional, for garnish)
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👩🍳 Instructions
- 1 Boil the pasta in salted boiling water according to the package instructions until al dente. Drain, then rinse with cold water so it doesn't stick together, and immediately toss with 1 tbsp of olive oil.
- 2 While waiting for the pasta, boil the chicken breast in lightly salted boiling water for 15-20 minutes until cooked through. Remove, let cool, then shred finely with a fork.
- 3 Boil the carrot, corn kernels, and green beans separately or together for just 3-4 minutes so they stay crisp and keep their bright color. Drain and let cool.
- 4 Boil the eggs until hard-boiled (about 10 minutes from boiling), peel, then cut into small dice.
- 5 Make the sauce by mixing the mayonnaise, plain yogurt, lime juice, salt, pepper, and sugar in a small bowl. Stir until smooth and well combined.
- 6 In a large bowl, combine the cooled pasta, shredded chicken, carrot, corn, green beans, and hard-boiled eggs. Gently mix until all the ingredients are evenly combined.
- 7 Pour the mayo-yogurt sauce over the pasta mixture, then toss again until everything is evenly coated. Taste and adjust the seasoning if needed.
- 8 Sprinkle with chopped parsley or celery leaves if you like, then transfer to an airtight container and refrigerate for at least 30 minutes before packing into a lunch box so the flavors can soak in.
💡 Tips
• Prep this pasta salad the night before and store it in the fridge overnight so the seasoning soaks in perfectly, then just pack it up in the morning.
• Use spiral-shaped or small shell pasta since it's easier for kids to eat and won't fall apart as easily.
• If you want it to hold up longer at room temperature, cut back on the mayonnaise a bit and add a little extra yogurt so it doesn't spoil as quickly.
• Feel free to mix up the vegetables to suit your kids' tastes—try swapping in bell peppers or cucumber for extra color and flavor variety.
📊 Nutrition Facts / serving
310
Calories (kcal)
18 g
Protein
12 g
Fat
32 g
Carbs
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