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–+ servings

Mason Jar Pasta Salad

This grab-and-go recipe from Pasta Fits is a perfect fit for your cup holder -- and appetite! Stash a fork in your cooler or carry-on -- and you're ready to roll!
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Cook Time 20 minutes
Total Time 20 minutes
Course Salads
Servings 4 servings

Ingredients
  

Ingredients

  • 4 oz. farfalle
  • 4 oz. low-fat baby bocconcini cheese
  • 1 cup halved heirloom cherry tomatoes
  • 1 cup chopped cucumber
  • 1 cup chopped red bell pepper
  • 1/2 cup chopped red onion
  • 2 cups Baby spinach

Red Wine Vinaigrette

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon finely chopped fresh parsley
  • 4 teaspoons Red Wine Vinegar
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instructions
 

  • Cook pasta according to package directions. Drain and set aside; let cool.
  • Divide pasta and cheese among four (8 oz.) Mason jars. Toss together tomatoes, cucumber, red pepper and onion. Divide evenly among jars.
  • Red Wine Vinaigrette: Whisk together oil, parsley, vinegar, mustard, oregano, salt and pepper.
  • Drizzle vinaigrette over tomato mixture; top with spinach. Cover and refrigerate for up to 4 hours. Shake before serving.

Notes

Recipe and image courtesy of Pasta Fits and the National Pasta Association in Washington, D.C.
Tip - You can substitute baby kale for spinach if desired. Feel free to add a protein item of your choice -- anything from chicken to black beans or chickpeas!
Keyword mason jar, mason jar foods, mason jars, pasta salad, salad dressing, salad dressings, salads
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