Pasta Edamame Roast Pepper Salad

Ingredients by component

Wholemeal pasta

• 180 g egg-free wholemeal pasta
• 10 ml olive oil

Edamame

• 300 g frozen shelled edamame
• 10 ml soy sauce

Roasted zucchini and peppers

• 300 g zucchini
• 250 g red bell pepper
• 15 ml olive oil
• 2 g salt

Peanut dressing

• 40 g smooth peanut butter
• 20 ml soy sauce
• 20 ml lime juice
• 40 ml warm water

Preparation and assembly

1. Cooked components can be prepared the evening before. Cool promptly in shallow containers and refrigerate; the preparation time excludes chilling before packing. Pack all components and dressings cold.
2. Wholemeal pasta: Cook pasta in water according to the packet until al dente. Drain and toss with oil.
3. Wholemeal pasta: For a cold salad, spread in a shallow container to cool quickly; combine with other ingredients only once cool.
4. Edamame: Boil edamame for 5–6 minutes or according to the packet. Drain and cool.
5. Edamame: Toss with soy sauce and refrigerate once cooled.
6. Roasted zucchini and peppers: Cut zucchini into 1.5 cm half-moons and peppers into 2 cm pieces. Toss with oil and salt.
7. Roasted zucchini and peppers: Roast at 210°C for 22–25 minutes, stirring once. Cool in a thin layer before assembling.
8. Peanut dressing: Mix peanut butter with soy sauce and lime. Whisk in warm water a tablespoon at a time.
9. Peanut dressing: Once smooth, cool and pack separately. Stir before eating.
10. Divide between lunch containers: grains underneath, pulses and vegetables in separate sections, dressing in a small leakproof pot. Mix just before eating. This meal is intended to be eaten cold.

Tip

Prepare for the next working day. Refrigerate at 4°C or below, carry in an insulated bag with two cold packs and refrigerate on arrival. Add dressing just before eating.

Packed lunch food safety guidance