Best Pasta Salad In A Jar Recipes

PASTA SALAD IN A JAR

Pasta Salad in a Jar image

Whether you're packing a picnic or just an office lunch, this Mason jar meal not only helps with portability but also portion control. Starring Three Bridges® Organic Spinach and Cheese Tortellini, colorful veggies, and greens, the final product is definitely Instagram-worthy. Store in the refrigerator for up to a week. When it's time to eat, just shake well and serve!

Provided by m_foodie

Categories Salad Pasta Salad Vegetarian Pasta Salad Recipes

Time 40m

Yield 2

Number Of Ingredients 8

Ingredients

1 (9 ounce) package spinach and cheese tortellini (such as Three Bridges® Tortellini)
1 (4 ounce) jar pesto (such as Three Bridges® Pesto)
¼ cup halved, seeded, and sliced English cucumber
¼ cup halved cherry tomatoes
¼ cup matchstick-sized pieces red onion
½ cup chopped mache (lamb's lettuce)
1 canning jar
salt and ground black pepper to taste

Steps:

Bring a large pot of lightly salted water to a boil. Cook tortellini in the boiling water until they float to the top, 5 to 7 minutes. Drain water. Place in the refrigerator to cool, about 15 minutes.
Layer pesto, cucumbers, tomatoes, onions, tortellini, and mache into the canning jar; season with salt and pepper.

Nutrition Facts : Calories 718.8 calories, Carbohydrate 66.6 g, Cholesterol 75.7 mg, Fat 39.1 g, Fiber 5.7 g, Protein 29.2 g, SaturatedFat 13.1 g, Sodium 1027.4 mg, Sugar 4.3 g

KALE-PASTA MASON JAR SALAD

Kale-Pasta Mason Jar Salad image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 15

Ingredients

8 ounces bowtie pasta (farfalle)
1/4 cup pine nuts
1 cup olive oil
6 cloves garlic, minced
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 cup lemon juice or balsamic vinegar
1 tablespoon lemon zest
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1 1/2 bunches kale
4 ounces Parmesan, shaved
Kosher salt and freshly ground black pepper
3 cups halved cherry tomatoes
8 ounces small mozzarella balls

Steps:

For the pasta and pine nuts: Bring a pot of water to a boil and cook the pasta according to the package directions. Drain, rinse with cold water and add to a bowl. Set aside.
Add the pine nuts to a small skillet over low heat. Toast slowly over the course of 3 to 4 minutes, tossing regularly. Remove from the skillet and set aside.
For the dressing: In a large skillet, heat the olive oil and garlic over low heat so that the garlic slowly infuses the oil, about a minute. When the garlic begins to sizzle, stir it around so it doesn't get too brown. When the garlic starts to turn golden, add the salt and pepper and stir; set aside for 5 minutes.
After 5 minutes, pour the oil mixture (scraping out the salt, pepper and garlic) into a small mason jar. Add the lemon juice, lemon zest, basil and parsley, put the lid on and shake it.
For the kale: Finely slice 1 bunch of the kale. Set the same skillet (without cleaning it) over medium-high heat. Add the sliced kale and cook until partly wilted, about 5 minutes. Let cool, then add the Parmesan shavings and toss. Season with salt and pepper.
Finely slice the remaining 1/2 bunch kale and set aside.
For the assembly: Start by pouring 1/4 cup dressing into each quart-size mason jar, followed by 3/4 cup cherry tomatoes, 1 1/4 cups pasta, 1 tablespoon pine nuts, 1/2 cup cooked kale with Parmesan, 8 to 9 mozzarella balls and, finally, 1/2 cup sliced raw kale. Put the lids on the jars and refrigerate until ready to eat.