Pasta Salad Bento

Prep Time: 20 minutes

Cook Time: 10 minutes

Chill Time: 30–60 minutes

Total Time: 1 hour–1 hour 15 minutes

Servings: 3–4 bento boxes

Ingredients:

Short pasta – 2 cups (about 200 g), dry

Greek yogurt – ½ cup (120 g)

Mayonnaise – ¼ cup (60 g)

Dijon mustard – 1 teaspoon

Lemon juice – 1 tablespoon

White wine or apple cider vinegar – 1 teaspoon

Honey or sugar – 1 teaspoon (optional)

Garlic powder – ½ teaspoon

Onion powder – ½ teaspoon

Salt – ½ to 1 teaspoon

Black pepper – ¼ teaspoon, plus extra

Ham cubes or chickpeas – ¾ cup

Sweetcorn kernels – ½ cup

Red bell pepper, diced – ½ cup

Cucumber, diced – ½ cup

Red onion, finely chopped – 2 tablespoons

Fresh parsley or chives, chopped – 2 tablespoons

Olive oil – 1 teaspoon

Optional sides: cherry tomatoes, sliced fruit, crackers, nuts, cheese cubes

Instructions:

Cook pasta in salted boiling water until al dente, then drain and let steam-dry.

Toss warm pasta with olive oil and cool completely. Prep vegetables, herbs, and protein.

Whisk yogurt, mayonnaise, mustard, lemon juice, vinegar, honey, and seasonings into a smooth dressing.

Combine cooled pasta, dressing, veggies, corn, ham or chickpeas, and herbs in a large bowl. Mix gently.

Cover and chill for at least 30–60 minutes to let flavors develop.

Divide pasta salad into bento boxes and add fresh fruit, veggies, and crunchy sides. Garnish and refrigerate until serving.

Nutrition (Calories)Approx. 450–500 calories per bento (depending on sides and protein choices); best for lunch boxes, picnics, and make-ahead weekday meals; add extra veggies to lighten it further.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 10

Total Time 1 14

Servings: 1

Course: Main Course

Cuisine: American

Calories: 450

Notes

Pro Tip:
Slightly undercook the pasta, chill it fully, and loosen with a spoonful of yogurt or milk before serving for a silky, creamy texture that isn’t gluey.