Pasta Salad Bento (Cold + Creamy) Recipe

This cold and creamy pasta salad bento is made for easy, satisfying lunches that hold up beautifully in the fridge. Tender bite-sized pasta is tossed in a tangy yogurt-mayo dressing with crisp vegetables, sweet corn, and your choice of protein, then chilled until the flavors meld together. Packed into neat compartments with fresh fruit, crunchy snacks, and a little garnish, it feels like a treat every time you open your lunch box. It’s simple to prepare, endlessly adaptable, and perfect for making ahead on busy weeks when you still want something tasty and homemade.

This pasta salad bento is ideal for work lunches, school boxes, picnics, or travel days when you need something fresh but fuss-free. Serve it as a standalone meal or pair it with extra protein like grilled chicken or tofu on the side. You can swap veggies based on what you have, use whole-wheat or gluten-free pasta, or make it vegetarian by skipping meat. The creamy dressing stays smooth after chilling, so every bite is still rich, bright, and satisfying.

Ingredients

This creamy pasta salad is built from simple pantry ingredients plus a few fresh veggies and herbs. Feel free to swap in your favorites as needed.

• Short pasta (fusilli, shells, or farfalle) – 2 cups (about 200 g), dry
• Greek yogurt (plain, full-fat or 2%) – ½ cup (120 g)
• Mayonnaise – ¼ cup (60 g)
• Dijon mustard – 1 teaspoon
• Lemon juice – 1 tablespoon
• White wine vinegar or apple cider vinegar – 1 teaspoon
• Honey or sugar – 1 teaspoon (optional, to balance acidity)
• Garlic powder – ½ teaspoon
• Onion powder – ½ teaspoon
• Salt – ½ to 1 teaspoon, to taste
• Black pepper – ¼ teaspoon, plus extra for serving
• Cooked ham cubes or chickpeas (for vegetarian) – ¾ cup
• Sweetcorn kernels (canned, drained, or cooked frozen) – ½ cup
• Red bell pepper, finely diced – ½ cup
• Cucumber, deseeded and diced – ½ cup
• Red onion, very finely chopped – 2 tablespoons
• Fresh parsley or chives, finely chopped – 2 tablespoons
• Olive oil – 1 teaspoon (to toss with warm pasta)
• Optional bento extras:
  • Cherry tomatoes – 1 cup
  • Sliced fruit (grapes, apple slices, or berries) – 1 cup
  • Crackers, nuts, or cheese cubes – a small handful per box

Servings

This recipe makes about 3 generous bento lunches as a main dish, or 4 smaller portions if you pack more sides. Each serving includes a hearty scoop of pasta salad plus space for fruit, veggies, and a small crunchy snack.

How to Make It

Cook the pasta.

Bring a large pot of salted water to a boil. Add the short pasta and cook until just al dente, following package directions. Drain well, then spread out briefly to steam-dry so it doesn’t get watery.

Cool and prep mix-ins.

Transfer the warm pasta to a large bowl and toss with 1 teaspoon olive oil so it doesn’t stick. Let it cool to room temperature. Meanwhile, dice the red pepper and cucumber, finely chop the red onion and herbs, and prepare ham cubes or chickpeas and corn.

Make the creamy dressing.

In a separate bowl, whisk together Greek yogurt, mayonnaise, Dijon mustard, lemon juice, vinegar, honey (if using), garlic powder, onion powder, salt, and black pepper until smooth and thick. Taste and adjust seasoning to your liking.

Combine pasta salad.

Pour the dressing over the cooled pasta. Add ham or chickpeas, sweetcorn, red pepper, cucumber, red onion, and fresh herbs. Gently fold everything together until all the pasta is evenly coated and the vegetables are well distributed.

Chill to develop flavor.

Cover the bowl and refrigerate for at least 30–60 minutes so the flavors meld and the salad becomes fully chilled. If it looks too thick after chilling, stir in a spoonful of yogurt or a splash of milk to loosen.

Assemble the bento boxes.

Divide the creamy pasta salad into bento compartments. Add cherry tomatoes, sliced fruit, and crackers, nuts, or cheese cubes into the remaining sections. Garnish the pasta with extra herbs and cracked black pepper. Seal tightly and refrigerate until ready to grab and go.

Pro Tip

For the creamiest texture, slightly undercook the pasta, cool it completely, then dress it generously before chilling. Stir in a spoonful of yogurt just before packing if it feels dry.

FAQs

Q1. Can I make this pasta salad bento the night before?
A1. Yes. It keeps well for up to 3 days in the fridge. For best texture, add a spoonful of yogurt and stir before eating if it thickens.

Q2. How can I make this recipe vegetarian or vegan?
A2. Use chickpeas instead of ham for vegetarian. For vegan, use vegan yogurt and mayo, and check that your pasta is egg-free.

Q3. What pasta shape works best for this salad?
A3. Short shapes like fusilli, shells, rotini, or farfalle work best because they hold the dressing and mix-ins without turning mushy.

Q4. How do I stop the pasta salad from getting watery?
A4. Drain the pasta very well and let it steam-dry, deseed juicy cucumbers, and cool everything before mixing with the dressing. This prevents excess water from diluting it.

Q5. Can I freeze this pasta salad?
A5. Freezing is not recommended. The creamy dressing can separate and the pasta may become mushy. It’s best enjoyed fresh or within a few days chilled.

Q6. What are some good add-ins for extra protein or crunch?
A6. Try diced grilled chicken, tuna, extra chickpeas, or tofu for protein. For crunch, add toasted seeds, nuts, or crisp vegetables like celery just before serving.