07 Jan Quick and easy snacks for work and school: Rotini Pasta Salad

Here we are again, the second recipe you can take with you to work or school is a cold pasta salad. This one’s for those of you that need a little bit more than a snack to make it through the day. Pasta salads are great because they’re nutritionally balanced and quick to make.  Not only do they taste good, but they truly are a real meal. Even though they have more calories than your average lunch-time food, they’re so filling that you’ll end up saving calories by not getting the urge to nibble on snacks for the rest of the day.

So, here’s how to make a quick and easy colourful pasta salad.

Ingredients (1 serving)

  • 1 tablespoons corn kernels
  • 1 tablespoons green beans cut into thirds
  • 1 tablespoons chickpeas (preferably canned)*
  • 2 cherry tomatoes sliced in half
  • ½ cup dry rotini pasta
  • 1 tablespoon olive oil
  • 2 teaspoons vinegar
  • 1 full teaspoon Dijon mustard (optional)

Ingredients (4 people)

  • 4 tablespoons corn kernels
  • 4 tablespoons green beans cut in thirds
  • 4 tablespoons chickpeas (preferably canned)*
  • 8 cherry tomatoes cut in half
  • 2 cups rotini pasta
  • 4 tablespoons olive oil
  • 2 ½ tablespoons vinegar
  • 4 full teaspoons Dijon mustard (optional)

Love My Kilos Tip: Canned chickpeas are ready to cook, whereas they need to be soaked if they are bought fresh. Put the chickpeas in a bowl or pot, add water, cover the bowl or pot with a towel and leave them to soak overnight. Drain with a colander and rinse with water. They are not ready to cook.


  • Small bowl
  • Boiling pot
  • Tablespoon
  • Teaspoon
  • Knife
  • Colander
  • Tupperware


  • Put water in pot and bring it to a boil.
  • While waiting, put the chickpeas, green beans and corn kernels in a bowl and slice the tomatoes (leave these out of the bowl)
  • Add the pasta to the boiling pot and cook according to packaged instructions
  • During the last 3 minutes of boiling the pasta, add the chickpeas, corn and green beans from the bowl to the boiling pot
  • Add olive oil, vinegar and mustard to the bowl and mix until uniform
  • After 3 minutes, drain everything in the boiling pot with the colander. The pot should be completely empty after that.
  • Add the pasta, chickpeas, green beans and corn back into the pot
  • Add the oil, vinegar and mustard mixture from the bowl to the pot and mix until it is evenly spread.
  • Empty food into Tupperware, add sliced cherry tomatoes. Cover with lid or plastic wrap and put in fridge for at least 2 hours.
  • Once cold, you can eat this at home, at work or give it to your children to take at school.

Love My Kilos Tip: If you’re making this for multiple servings, remember that it can stay in the fridge for 1 day in total. After that, the pasta and all the other ingredients start feeling mushy.

Calories: 400kcals per serving

Protein: 10g per serving