Kale Pasta Mason Jar Salad Recipes
LEMON-HERB POTATO AND PASTA MASON JAR SALAD
Provided by Jamika Pessoa
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 15
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
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
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
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
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.
- For the salad, cut the clean and spun dried kale into thin strips, set on the first layer of the salad jar. Next divide the shredded cabbage equally as well for the next layer then follow with the carrots and fennel.
- Top the salad jar with the pepitas, cranberries, reggiano cheese, and serrano peppers. Close the lid tightly and refrigerate until use. The garbanzo bean croutons can be packed separately to maintain their texture.
- To prepare the garbanzo bean croutons, preheat oven to 400 degrees F. Spread the garbanzo beans on a cookie sheet. Roast until dry and crispy for about an hour. Toss in the spice and store in a covered container.
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