Anders Bandt

• 14 ounces package frozen Mexican-style corn
• 2 cups black-bean rotini
• 12 ounces package cooked chili-lime chicken
• ½ cup mild pico de gallo
• ½ cup Italian dressing

• Heat corn according to package directions; set aside to cool.
• Cook pasta according to package directions. Drain and rinse with cold water. Drain again and toss with the corn; set aside.
• Slice chicken strips into bite-size pieces; set aside.
• Divide pico de gallo into 4 small lidded containers and refrigerate. Measure salad dressing into 4 small lidded containers and refrigerate. (Timesaving tip: You can also carry the bottle of dressing in your lunch bag--or store in the office fridge--and dress when ready to serve.)
• Divide the corn and pasta mixture among 4 single-serving containers, then top each with one-fourth of the chicken. Seal the containers and refrigerate for up to 4 days. Toss with the dressing just before serving and top with the pico de gallo.

To make ahead: Refrigerate pasta salad, salsa and dressing separately for up to 4 days. Top salad with dressing and pico de gallo just before serving.