Zesty Italian Rotini Salad with Mozzarella Pearls & Pepperoni
The ultimate zero-reheat cold lunch that stays crisp for 5 days in the fridge.
Buckwheat soba noodles, organic edamame, shredded carrots, and cucumber in savory toasted sesame dressing.
Japanese buckwheat soba noodles are naturally rich in plant protein and minerals. Paired with protein-packed edamame, crisp Persian cucumbers, and sweet carrots in a nutty toasted sesame vinaigrette, this is the ultimate refreshing desk lunch.
Select how many meal prep containers you are packing this week:
Boil soba noodles for 5 to 6 minutes in unsalted water until tender. Drain and rinse under cold running water for 1 minute.
In a small measuring jar, whisk toasted sesame oil, rice vinegar, tamari, maple syrup, and fresh ginger.
In a large bowl, combine cooled soba noodles, steamed edamame, cucumber ribbons, carrots, and green onions.
Pour sesame vinaigrette over the salad and gently toss with chopsticks or tongs.
Portion into four meal prep containers and sprinkle with toasted sesame seeds.
Cover and chill up to 5 days.