Lunch is an excellent time to feed your body and please your taste buds. A cold lunch is a great option when the weather is warm or you’re on the run.
In this article, we’ll look at some delicious and nutritious cold lunch options that are not only quick to make but will also keep you refreshed and invigorated throughout the day.
What Are Some Good Cold Lunch Ideas?
1. Salad BLT Macaroni
In this refreshing Salad BLT Macaroni, enjoy the perfect blend of crisp bacon, fresh lettuce, and luscious tomatoes combined with creamy macaroni – a great cold lunch option to satiate your demands.
- 1 mayonnaise cup
- 3 tbsp of chili sauce
- 2 tbsp of lemon juice
- 1 tablespoon sugar
- 3 cups elbow macaroni, cooked
- 1/2 cup seeded chopped tomato
- 2 tbsp. chopped green onions
- 3 cups chopped lettuce
- 4 cooked and crumbled bacon strips
In a mixing bowl, combine the first four ingredients.Toss in the macaroni, tomato, and onions to coat. Refrigerate, covered. Toss in the lettuce and bacon just before serving.
2. Muffuletta (Hearty Muffuletta)
Muffulettas, which are popular in Louisiana, are cold meats, cheese, and olive salad stacked in an Italian bread shell.
I was overjoyed when a coworker and friend handed me this recipe so I could make them myself. It’s more than just a meal; it’s a dining experience!
- 1/2 cup celery, finely chopped
- 1/2 cup drained sliced pimiento-stuffed olives
- 1/2 cup drained sliced ripe olives
- 1 pound giardiniera
- 1/3 cup onion, finely chopped
- a third of a cup of olive oil
- 1 tablespoon finely chopped green onions
- 1/4 cup fresh parsley, minced
- 3 tbsp lemon juice
- 1 tsp. dried oregano
- 1 minced garlic clove
- 1/8 teaspoon black pepper
- 1 round loaf (24 oz.) Italian bread, unsliced
- 1/4 pound firm salami, thinly sliced
- Provolone cheese, 1/4 pound
- 1/4 pound deli ham, thinly sliced
In a mixing basin, combine the first 12 ingredients. Refrigerate for at least 8 hours, covered. Reserve 2 teaspoons liquid after draining.
Cut the loaf horizontally in half, then hollow out the top and bottom, leaving a 1-inch shell. Brush the cut sides of the bread with the conserved liquid.
Layer salami, half of the olive mixture, cheese, remaining olive mixture, then ham on the bottom of the bread shell. Replace the top of the bread. To serve, cut into wedges.
3. Wraps From California
I enjoy the California rolls at sushi places and wanted to recreate their flavors in a sandwich that I could bring to work.
I began with the conventional components, added a few extra, and created a winner.
- 1/2 cup mayonnaise with wasabi
- 6 (8-inch) whole wheat tortillas
- 2 (8 oz. each) packets imitation crabmeat
- 1 medium ripe avocado, peeled and thinly sliced
- 1-1/2 cups Jicama, julienned and peeled
- 1 medium julienned sweet red pepper
- 1 seeded and julienned tiny cucumber
- a third of a cup of bean sprouts
Spread the wasabi mayonnaise evenly over the 6 tortillas, leaving a 1/2 inch border around the borders.
Crabmeat, avocado, jicama, red pepper, cucumber, and bean sprouts should be layered on top. Roll the paper tightly.
4. Salad Gyro With Tzatziki Dressing
If you like gyros, you’ll love this garden-fresh salad made with ground lamb, crumbled feta cheese, Kalamata olives, tomatoes, and a creamy, tangy dressing.
- 1 peeled and finely shredded cucumber
- 1 teaspoon of salt
- 1 cup soured cream
- 3/4 cup unsweetened yogurt
- 2 tbsp of white vinegar
- 1 minced garlic clove
- 1/2 teaspoon dried dill weed
- 1/4 teaspoon cracked black pepper
- 1/2 pound ground lamb (or beef)
- 1 sliced tiny onion
- 1 tsp Greek seasoning/oregano leaves
- 8 cups salad greens, mixed
- 2 chopped tomatoes
- 1 pound (4 ounces) feta cheese crumble
- 1/2 cup pitted and drained Greek olives
- slices of toasted pita bread
Mix cucumber and salt in a large mixing dish. Allow to stand for 5 minutes. Drain. Combine the remaining dressing ingredients in a mixing bowl. Refrigerate, covered.
In a large skillet over medium-high heat, cook the lamb, onion, and Greek spice until no longer pink, turning to break the meat into crumbles; drain.
Place the salad mix on a large serving plate and top with the tomatoes, cheese, olives, and lamb. Dressing should be poured over salad. Serve right away with toasted pita wedges.
5. Salad with chicken Caesar and pasta
Everything you love about traditional Caesar salad, just a touch heartier! It’s delicious to the last bite, with chicken, parmesan, crunchy croutons, and shell pasta.
- 1 tablespoon extra virgin olive oil
- 4 finely chopped garlic cloves
- 4 rinsed and finely chopped anchovy filets (optional)
- 2 tbsp. drained and chopped capers
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon kosher salt, plus more as needed to boil the pasta
- 1/2 teaspoon ground black pepper, plus more as desired
- 1 1 cup mayonnaise
- 1/2 cup parmesan cheese, grated
- 1 cup whole milk
- 16 oz. raw medium shell pasta
- 3 cups cooked diced chicken
- 3 cups sliced romaine lettuce (about 1 heart)
- 2 c. croutons (store-bought or homemade)
- 1 cup shredded parmesan, plus more as desired
Heat a big saucepan of salted water to boiling. Whisk together the olive oil, garlic, anchovy filets (if using), capers, lemon juice, mustard, Worcestershire sauce, pepper and salt in a large mixing bowl until well blended and smooth.
Whisk in the mayonnaise until smooth. Incorporate the grated parmesan and whole milk. Cook the pasta for one minute longer than directed on the packet. Drain, then rinse with cold water and set aside to cool.
Toss the chilled pasta with the dressing in a large mixing bowl. Fold in the chicken, lettuce, croutons, and parmesan to blend. Serve immediately with additional black pepper and parmesan shavings.
6. Couscous Salad
With this Mediterranean-inspired salad, you can taste the rainbow. Cucumber and toasted walnuts lend a delicious crunch, and the lemony dressing, paired with a pair of herbs, adds a burst of freshness to this salad!
- 1 cup Moroccan couscous
- 1 1/2 teaspoon kosher salt, divided
- 1/4 cup plus 1 teaspoon olive oil, divided
- 2 tablespoons lemon juice
- 1 tablespoon dijon mustard
- 1 finely minced garlic clove
- 1 pint halved multicolored cherry tomatoes (approximately 1 1/2 cups)
- 1 English cucumber (approximately 1 1/2 cups) cut and quartered
- a third of a cup crumbled feta cheese
- 1/3 cup chopped toasted walnuts
- 1/3 cup chopped green onion
- 1 tablespoon chopped Italian parsley
- 1 tablespoon fresh dill, chopped
- 3 tablespoons pomegranate seeds, optional
In a small pot, bring 1 cup of water to a boil. Add the couscous and 1 teaspoon of salt and mix well.
Remove from the heat and let aside for 5 minutes, covered. Fluff with a fork after adding 1 teaspoon olive oil. Allow to cool completely.
In a large mixing bowl, add the remaining 14 cup olive oil, lemon juice, dijon mustard, garlic, and the remaining 12 teaspoon salt.
Toss in the tomatoes, cucumber, feta, walnuts, green onion, and cooled couscous to coat. Combine the parsley and dill in a mixing bowl. If desired, garnish with pomegranate seeds.
A cold lunch can be just as filling and tasty as a heated dinner. Whether you choose a light salad, a hearty sandwich, or wraps, these cold lunch options will keep you pleased and invigorated no matter what the weather is like.
Thanks for reading. I hope you find it helpful.