Cauliflower Pasta Salad Healthy School Lunch Idea
This cauliflower pasta salad is creamy and veggie-packed, with tender macaroni tossed in a seasoned mayonnaise (or plain Greek yogurt) dressing and studded with chopped cauliflower and peas and carrots for a slightly crisp bite. It’s quick to assemble and should be refrigerated about 2 hours before packing for school lunches; makes 6 servings and stores in the refrigerator for up to 3 days.
Equipment
- Equipment
- 101 Packed Lunches
- Kids Lunch Box
- The Best Homemade Kids’ Lunches on the Planet
- ice pack
Ingredients
Ingredients
- 12 oz macaroni pasta dry, or shells
- 2 teaspoons Cajun or Creole seasoning
- 1/2 cup mayonnaise or plain Greek yogurt
- 2 cups cauliflower chopped, or cauliflower rice
- 2 cups peas and carrots frozen
Instructions
- In a large bowl, whisk together 1/2 cup mayonnaise (or plain Greek yogurt) and 2 teaspoons Cajun or Creole seasoning, then set the dressing aside.
- Cook 12 oz dry macaroni pasta (or shells) according to package directions; drain well and transfer the pasta into the large bowl with the dressing.
- Add 2 cups chopped cauliflower (or cauliflower rice) and 2 cups frozen peas and carrots to the bowl, then toss everything together until evenly coated.
- Cover the bowl and refrigerate for approximately 2 hours or until ready to serve; store the salad in the refrigerator for up to 3 days.
- Place the pasta salad inside a lunch container and pack it with your favorite lunch sides; include an ice pack in the lunch bag if necessary.
Notes
For a lighter version, use plain Greek yogurt in place of mayonnaise. Letting the salad chill about 2 hours helps the flavors meld and firms the pasta. Pack with an ice pack for school lunches and consume within 3 days.