Lunchbox Pasta Salad

Learn to cook Video below

Preparation: 10 mins

Cooking: 15 mins

Serves 4

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• Penne or Fusilli Pasta (125g)

• 2 Tablespoons

• 1 Lemon (0)

• 1 Red Pepper (160g)

• 8 Cherry Tomatoes (120g)

• 4 Spring Onions (40g)

• ¼ Can Sweetcorn (65g)

• ¼ Can Kidney Beans (60g)


  1. Cook the pasta in fast-boiling water until just tender but with ‘bite’ (al dente).
  2. Drain the pasta and rinse in cold water. Stir in 1 tablespoon olive oil.
  3. Prepare the vegetables. Wash the pepper, tomatoes and spring onions. De-seed, slice and dice the pepper. Quarter the tomatoes and slice the spring onions. Add all vegetables to the pasta.
  4. Squeeze the lemon and add the juice to the remaining olive oil. Whisk together, or mix with a fork, and add to the pasta.
  5. Toss the ingredients together. Serve immediately or use as a lunchbox meal.
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