MEAL PREP / COLD

Budget Pasta Salad Matrix: Modular Cold Dishes for Hot Summer Weeks

Skip the oven and the utility bill spike. A modular formula for high-volume cold rotini salads uses seasonal budget greens, canned olives, and a simple homemade vinaigrette.

INGREDIENT UNIT LEDGER

SERVINGS: 6
INGREDIENT ITEM QTY UNIT COST
Rotini Pasta 16 oz $1.28
Canned Black Olives, Sliced 1 can (6oz) $1.10
Cherry Tomatoes, Halved 1 cup $1.50
Red Wine Vinegar 3 tbsp $0.36
Olive Oil 4 tbsp $0.72
Dried Italian Herbs 1 tbsp $0.10
ESTIMATED TOTAL MATRIX: $5.06
COST PER SERVING: $0.84

Preparation Protocol

  1. Cook and Cool: Boil rotini until al dente, then rinse under cold water to stop cooking and prevent sticking.
  2. Whisk the Dressing: Whisk vinegar, olive oil, and dried herbs together in a small bowl.
  3. Combine: Toss cooled pasta with olives, cherry tomatoes, and dressing.
  4. Chill: Refrigerate at least 1 hour before serving so the flavors meld.