Zesty Italian Rotini Salad with Mozzarella Pearls & Pepperoni
The ultimate zero-reheat cold lunch that stays crisp for 5 days in the fridge.
Rotini pasta tossed with black beans, sweet corn, red peppers, and creamy chipotle Greek yogurt dressing.
A festive, crowd-pleasing cold lunch salad. Tricolor rotini pasta tossed with protein-rich black beans, fire-roasted corn, diced bell peppers, and fresh cilantro, dressed in a creamy Greek yogurt chipotle lime dressing.
Select how many meal prep containers you are packing this week:
Boil rotini pasta in salted water until firm al dente. Drain, rinse under cold running water, and drain completely.
In a bowl, whisk Greek yogurt, mayo, adobo sauce, lime juice, cumin, and sea salt until smooth.
In a large bowl, combine chilled pasta, rinsed black beans, corn, diced bell peppers, and cilantro.
Pour chipotle dressing over salad and fold together until noodles are coated.
Portion into five meal prep containers and top with cotija cheese crumbles.
Chill in refrigerator for 2 hours before serving.