I love pasta salads any time of year, but they’re especially good during the summer. I love that I can toss one together with fresh ingredients from the garden and even add in a protein and call it a meal. With this Mason Jar Pasta Salad I can take pasta salad with me wherever I go. This is perfect for work, to the park or even on a hike because it travels well, won’t spill and you can eat it straight from the jar! You can customize the recipe to your liking, but this will get you started. It’s a simple pasta salad with vegetables that hold up well. Wherever you decide to eat this, I hope you’ll enjoy!
Mason Jar Pasta Salad
2018-07-10 12:20:18
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 pepper
- 1/2 cup chopped red onion
- 2 cups baby spinach
Red Wine Vinaigrette
- 3 tbsp. extra-virgin olive oil
- 1 tbsp. finely chopped fresh parsley
- 4 tsp. red wine vinegar
- 1 tsp. Dijon mustard
- 1/2 tsp. dried oregano
- 1/4 tsp. each salt and 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.
Make Ahead Meals For Busy Moms https://makemealforbusymoms.com/
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