Kale Pasta Mason Jar Salad Recipes

LEMON-HERB POTATO AND PASTA MASON JAR SALAD

Lemon-Herb Potato and Pasta Mason Jar Salad image

Provided by Jamika Pessoa

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1 pound small red potatoes, cut into bite-size (1-inch) pieces
Kosher salt
8 ounces orecchiette or rotini pasta
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
1 red bell pepper, diced
1 yellow bell pepper, diced
1/4 red onion, thinly sliced
1/2 cup olive oil
1/4 cup red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon sugar
1 clove garlic, minced
Juice of 1 lemon
Kosher salt and freshly ground black pepper

Steps:

For the salad: Boil the potatoes in salted water until fork tender, 10 to 12 minutes, then drain. Cook the pasta to al dente according to the package directions, then drain. Set the potatoes and pasta aside to cool slightly.
When cool, mix together the potatoes, pasta, basil, parsley, bell peppers and onion in a large bowl.
For the dressing: Whisk together the oil, vinegar, mustard, sugar, garlic and lemon juice in a small bowl. Season with salt and pepper.
Drizzle the dressing over the salad and toss until well incorporated. Taste and adjust the seasoning. Serve chilled or at room temperature in mason jars.

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 SALAD

Kale Pasta Salad image

Great side dish! Or, add shrimp and make this kale pasta salad a complete meal. Loaded with your favorite veggies and plenty of flavor, too.

Provided by Allrecipes

Categories Pasta Salad

Time 40m

Yield 8

Number Of Ingredients 0

Ingredients

Steps:

Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta well.
Combine pasta, kale, carrots, cherry tomatoes, olives, cucumber, bell pepper, and shallot in a bowl. Stir together Greek dressing and mayo in a bowl and drizzle over salad. Mix until well combined.

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In a small bowl, whisk together the lemon juice, zest, garlic, shallots, honey, and vinegar. Incorporate the olive oil slowly and season with salt and pepper. Pour into the bottom of the mason jars (1 quart size works best) equally.
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