what’s for (work) lunch?: pasta salad edition

Is the summer heat getting you down? Cool off with pasta salads! In part 7 of our what’s for (work) lunch? series, we’re trading reheated leftovers for refreshing pasta and noodle salads that taste even better after a day in the refrigerator.

BARBECUE RANCH CHICKEN PASTA SALAD
Part pasta salad, part barbecue feast, this Tex-Mex-inspired dish combines chicken, fresh vegetables, and a smoky-sweet dressing. 

Ingredients

• 1 cup honey barbecue dressing
• 1/3 cup sour cream
• 1 1-oz. packet dry ranch seasoning
• ½ tsp. paprika
• 1 lb. cavatappi pasta, cooked and drained
• 1 15.25-oz. can black beans, rinsed and drained
• 1 15.25-oz. can corn, rinsed and drained
• ½ red bell pepper, seeds removed, diced
• ½ small red onion, finely chopped
• 1½ cups cooked and shredded chicken
• 1 cup shredded cheddar cheese
• Corn chips, for topping

Instructions
In a medium bowl, whisk barbecue dressing and sour cream. Add dry ranch seasoning and paprika. Whisk until combined.

In a large bowl, combine pasta, black beans, corn, bell pepper, onion, and chicken. Add dressing. Toss until combined. Top with cheese and corn chips before serving. Makes 6-8 servings.

MEXICAN STREET CORN PASTA SALAD
Sweet roasted corn takes center stage in this pasta salad! It’s tossed with a creamy lime dressing, black beans, avocado, and cotija cheese for a colorful and satisfying lunch.

Ingredients

• 2 cups mini bowtie pasta
• 2 Tbsp. unsalted butter
• 1 12-oz. bag frozen fire roasted corn
• 1 15.25-oz. can black beans, drained and rinsed
• 3 green onions, finely diced
• 1 Tbsp. finely diced jalapeño
• 8 slices bacon, cooked and finely diced
• 1/3 cup cotija cheese
• 1 large avocado, diced

For the dressing

• ½ cup light mayo
• ½ tsp. chili powder
• ¼ tsp. paprika
• 1/8 tsp. ground cumin
• 1 tsp. sriracha
• 2 large limes, juiced
• Salt and black pepper, to taste

Instructions
Bring a large pot of water to a boil. Cook pasta according to package instructions. Drain and rinse under cold water. Let dry completely.

In a large skillet over medium heat, melt butter. Add corn and cook for 10 minutes, stirring occasionally, until browned. Let cool.

To make the dressing, whisk together all ingredients. Chill until ready to use.

To make ahead for work lunch, divide pasta, corn, black beans, green onion, and jalapeño among 4 containers. Store bacon, cheese, and dressing separately. Right before serving, add diced avocado, bacon, and cheese, then toss with dressing. Makes 4 servings.

SOBA NOODLES WITH TOFU
If you’re in the mood for lighter fare, try some nutty soba noodles with crispy tofu, crunchy cucumbers, and a savory sesame-ginger dressing.

Ingredients

• 1 14-oz. block extra firm tofu, pressed, drained, and cubed
• 1 Tbsp. shoyu
• 1 Tbsp. maple syrup
• ¼ tsp. freshly ground black pepper
• 1 Tbsp. avocado oil
• 1 8-oz. package dry soba noodles
• 2 small cucumbers, thinly sliced
• 2 green onions, thinly sliced
• 1/3 cup chopped roasted unsalted peanuts
• For the dressing
• 1 Tbsp. grated fresh ginger
• 1 garlic clove, finely minced
• 3 Tbsp. shoyu
• 1 ½ Tbsp. seasoned rice vinegar
• 1 Tbsp. toasted sesame oil

Instructions
Add tofu, shoyu, maple syrup, and black pepper to a medium bowl. Toss to coat. Set aside for 10 minutes to marinate.

Heat avocado oil in a large skillet over medium heat. Once warm, add tofu in single layer and cook for 3-5 minutes. Once it forms a crust, flip over and cook for another 3 minutes.

Meanwhile, bring a pot of water to a boil. Cook noodles according to package instructions. Drain and rinse under cold running water, using your hands to separate strands.

To make the dressing, whisk all ingredients in a large mixing bowl.

Add soba to dressing bowl. Add cucumbers, green onions, and peanuts. Toss to coat.

Divide noodles into 4 bowls. Top with tofu. Makes 4 servings.

Explore the archive
Looking for more work lunch inspiration? Catch up on the first six installments of our what’s for (work) lunch? series:

• part one: casserole edition
• part two: mason jar edition
• part three: cold lunch edition
• part four: snack box edition
• part five: buddha bowl edition
• part six: viral recipes edition