Mason Jar Pasta Salad

A great grab-and-go lunch, this healthy salad is perfect for work, school or even a picnic. It's a vegetarian salad, so if you want extra protein, feel free to add beans. or toss in some cooked chicken if you like. 

Mason Jar Pasta Salad

Prep Time

-  

Cook Time

-  

Serves

4 people

A great grab-and-go lunch, this healthy salad is perfect for work, school or even a picnic. It’s a vegetarian salad, so if you want extra protein, feel free to add beans. Or toss in some cooked chicken if you like.

Shared by Pasta Fits, the National Pasta Association.

Total Time: 20 minutes.

Ingredients

  • 4 ounces farfalle
  • 4 ounces low-fat baby bocconcini cheese
  • 1 cup / 5 ounces heirloom cherry tomatoes, halved
  • 1 cup / 5 ounces cucumber, chopped
  • 1 cup / 5 ounces red pepper, chopped
  • 1/2 cup / 2.5 ounces red onion, chopped
  • 2 cups / 2 ounces baby spinach

Red Wine Vinaigrette

  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh parsley, finely chopped
  • 4 teaspoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon each salt and pepper

Preparation

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

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