Many of us are busy and work day after day. I was lucky enough to have a nice spring day off before heading into a long work week. In order to stock up some nutritious food to take to work for lunch during the week, I decided to make something that will taste better as it ages in the refrigerator. A pasta salad came to mind, so I made myself one big bowl of it..
This Asian salad was inspired by a Chinese cold noodle dish called Tan Tan Noodle. Since I planned to store this salad for later lunches, I chose my ingredients with extra care. The best vegetables are the ones that are firmer along with some pasta to hold on to any of the fresh citrus savory taste of the dressing and flavor from the vegetables.
Although the USDA says it is generally safe to store cooked meat, dairy, and eggs for 3 to 4 days, I decided to avoid them this time. I also decided to prepare the salad part way so that when it was about to be served, I would simply toss in some extra leafy vegetables and an appropriate portion of Asian salad dressing to give it a volume and taste.
In terms of food safety, the USDA recommends that you always refrigerate cooked foods which are at room temperature within 2 hours, 1 hour if room temperature exceeds 90F. Store food in shallow containers, and use it up within 4 days, click to find out more.
- 3 Cups whole grain rotelle pasta
- 12 oz asparagus, usually 1 bunch, de-based, cut in 1-inch sections, separate stocks and tips
- 12 oz shelled frozen edamame, usually 1 bag
- 12 oz cherry tomatoes, usually 1 boxful
- 1 garlic clove, finely chopped and then sprinkled with some salt
- 3 tablespoon Lemon juice
- 3 tablespoon olive oil, extra virgin and if you can taste before buying, ask for a full-body taste
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Baby spinach for last minute tossing
- Asian salad dressing (I generally like to make my own but I also found one made by Kraft)
Cook pasta according to package directions to an al dente texture. Then rinse it in cold water. Boil asparagus stocks (not the tips) and the edamame for 5 minutes. In the 3rd minute of boiling, add the asparagus tips. Shock the cooked vegetables in ice water to retain their fresh green color. In a large salad bowl, combine cooked pasta, edamame, asparagus and fresh cherry tomatoes. Then add garlic, lemon juice, olive oil, sesame oil, and toss. Add salt and pepper to taste. Before serving, portion out the pasta mixture you desire and toss it with extra baby spinach, and Asian salad dressing. Add a bit more olive oil, and then salt and pepper to refresh the taste.
To pack for work lunch, carry the pasta mix, baby spinach and salad dressing in separate containers and mix right before eating.
Hmm….I made it just in time for my busy work week. This salad is great with fish, soup or sandwich. It also travels well for a refreshing lunch at work or a picnic. Follow the USDA’s guideline and quickly store it in a shallow container and your lunches are set. I chose non-plastic food containers that are BPA free, such as the Anchor Hocking TrueSeal Food Storage.
~Eat on and stay healthy!
The following lunch gear was featured in this article and they are available on Amazon.com. If you are interested in learning more about these products, click on the links below:
- Anchor Hocking 11-Cup Rectangle TrueSeal Food Storage Set
- Anchor Hocking 11-Cup Rectangle TrueSeal Food Storage Set
- Anchor Hocking 10-Piece TrueSeal Storage Set
If you are interested in learning more about food handing and safety and resources for other lunch ideas, click on the links below:
- Basics for Handling Food Safely by USDA, Food Safety and Inspection Service
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Oooh this looks so delicious and healthy. Plus your right it tastes much better after it has marinated for a while in the fridge