Smoky Black-Bean Taco Pasta Salad Boxes

Ingredients

Pasta salad

• 240 g dry short pasta, such as rotini
• 2 cans black beans, drained and rinsed, about 480 g drained weight
• 1½ cups (200 g) cooked sweetcorn, drained
• 1 red bell pepper (150 g), seeded and diced
• ½ cup (60 g) shredded cheddar
• ¼ cup (15 g) chopped cilantro
• 1 large avocado (160 g flesh), diced the morning of use
• 1 tbsp lime juice, for avocado

Smoky lime dressing

• ¾ cup (170 g) plain Greek yogurt
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ¼ tsp fine salt
• 2 tbsp water

Equipment

Saucepan, colander, mixing bowls, four sauce cups

Allergens and ingredient notes: Wheat, milk. No meat is included; check pasta for egg if relevant.

Step by step

1. Cook pasta in boiling water according to the package, until just tender. Drain, rinse briefly with cold water to stop cooking, and drain very well. Spread in a shallow container and refrigerate promptly.
2. Whisk yogurt, the dressing lime juice, olive oil, paprika, cumin, salt, and water until smooth. Divide among 4 leakproof cups.
3. When pasta is thoroughly chilled, toss it with drained black beans, cooked corn, diced pepper, and cilantro. Divide among 4 lunch containers and top with cheddar, divided evenly.
4. The morning each lunch is needed, cut one quarter of the avocado for that box and toss with one quarter of the avocado lime juice. Add to a separate small compartment or cup and keep cold. Leave unused avocado uncut as long as possible.
5. At lunch, add avocado and the dressing cup to the pasta and toss. This recipe is intended to be eaten cold.

The Devotti twist: Taco-style smoky spices become a creamy pasta dressing, while keeping avocado separate protects its color and texture until serving.

How to pack

Drain beans and corn thoroughly, seal dressing separately, and add avocado the morning of use. Pack a fork and a container with enough room to toss the salad.

Swaps and preferences

If cilantro is not preferred, replace it with the same volume of chopped parsley. Use a suitable gluten-free pasta or dairy-free yogurt and cheese as needed, checking all labels.

For cold lunches, pack fully chilled perishable food in an insulated bag with at least two cold sources. Keep at 40°F (4°C) or below and refrigerate on arrival when possible. Discard perishables left out more than 2 hours, or 1 hour above 90°F (32°C).

Make ahead and storage

Refrigerate pasta and dressing within 2 hours and use within 3 days. Cut avocado is best eaten the day it is prepared. Keep all components cold during transport.