School Lunchbox
Colorful Chicken & Veggie Pasta Salad for School Lunchboxes
Prep
20 min
Cook
20 min
Servings
3
Level
Easy
This fresh pasta salad with grilled chicken chunks, crisp vegetables, and a creamy yogurt sauce is a practical, nutritious, and kid-approved school lunch solution. The chewy-crunchy texture paired with a savory, fresh flavor never gets boring, and it's delicious whether served cold or at room temperature. The colorful vegetables also make the lunchbox more appealing and appetizing for your little one.
🧂 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
- 1 Carrot, diced small
- 100 grams Sweet corn kernels
- 50 grams Green beans, cut into small pieces
- 1/2 Red bell pepper, diced small
- 50 grams Shredded cheddar cheese
- 4 tbsp Plain yogurt
- 2 tbsp Mayonnaise
- 1 tsp Lemon or lime juice
- 1/2 tsp Garlic powder
- 1/2 tsp Salt
- 1/4 tsp Ground black pepper
- 1 tbsp Olive oil or vegetable oil
- 1 tbsp Chopped parsley (optional)
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👩🍳 Instructions
- 1 Boil the pasta in lightly salted boiling water according to the package instructions until al dente. Drain, rinse with cold water to prevent sticking, then toss with a little olive oil.
- 2 Boil the chicken breast with a little salt until cooked through, about 12-15 minutes. Remove, drain, then shred or cut into small cubes.
- 3 Briefly blanch the carrot, corn, and green beans for just 2-3 minutes so they stay crisp and keep their bright color. Drain and rinse with cold water.
- 4 In a large bowl, combine the pasta, chicken, carrot, corn, green beans, and red bell pepper.
- 5 Make the sauce by mixing the plain yogurt, mayonnaise, lemon juice, garlic powder, salt, and black pepper in a small bowl until well combined.
- 6 Pour the sauce over the pasta and vegetable mixture, then stir well until everything is evenly coated.
- 7 Add the shredded cheddar cheese and chopped parsley, then stir a little more.
- 8 Transfer to a lunchbox and refrigerate for at least 30 minutes before packing, so the flavors can meld and it stays fresh when eaten.
💡 Tips
• Use fusilli or macaroni pasta since they're easier for kids to eat and hold the sauce well.
• The vegetables can be swapped based on your child's preference, such as peas or steamed broccoli.
• Store the pasta salad in an airtight lunchbox and add an ice pack to keep it fresh until midday.
• If your child doesn't like the tanginess of yogurt, reduce the amount of yogurt and add a bit more mayonnaise instead.
📊 Nutrition Facts / serving
380
Calories (kcal)
20 g
Protein
14 g
Fat
42 g
Carbs
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