Mason Jar Pasta Salad

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Summer is finally here, which means it’s time to enjoy the fresh vegetables found at your local farmer’s market! This adorable Mason Jar Pasta Salad is a wonderful way to prep some healthy lunches and grab-n-go options for the week ahead, thanks to Pasta Fits!

Their recipe calls for baby bocconcini cheese, but we used fresh mozzarella balls instead, as that is what we could find at our local grocery store. You can also substitute baby kale for the baby spinach, but we combined the two to add an even more nutritious punch!

Mason Jar Pasta Salad

Ingredients

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

Preparation

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.

Tip: Substitute baby kale for spinach if desired.

Makes 4 servings.

*Recipe and image courtesy of Pasta Fits.*

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