Pasta Salad In A Jar Recipes

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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

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

END-OF-SUMMER PESTO PASTA SALAD IN A JAR



End-of-Summer Pesto Pasta Salad in a Jar image

A simple penne pasta tossed with pesto, tomatoes, and feta is a delish way to ring in football while saying farewell to summer.

Categories     tailgating pasta salad     pasta salad in a jar     pasta salad mason jar recipe     pesto pasta salad tailgating recipe     pesto tailgating recipe

Time 25m

Yield 6

Number Of Ingredients 9

kosher salt
1 lb. penne
2 c. fresh basil leaves
1/3 c. raw walnuts, toasted
1/3 c. grated Parmesan
2 cloves garlic, roughly chopped
1/4 c. extra-virgin olive oil
1 pt. grape or cherry tomatoes, halved and quartered if large
1 c. crumbled feta, plus more for garnish

Steps:

  • 1. Bring a large pot of salted boiling water to a boil. Cook penne according to package directions, until al dente. Drain, reserving 1/2 cup pasta water, and return to pot.2. Meanwhile, make pesto: In a food processor fitted with a metal blade, blend basil, walnuts, Parmesan, and garlic. Slowly add olive oil in a steady stream. Season with salt.3. Add pesto and 1/4 cup pasta water to pot, stirring until saucy and creamy. (Add more pasta water until you reach your desired consistency.) Add tomatoes and feta and stir until combined.4. Divide pasta among six mason jars and top with additional feta.

PASTA SALAD IN A JAR



Pasta Salad in a Jar image

If you're planning a picnic, make this pasta a day ahead. For my husband's lunch at work, I sometimes tie a plastic fork on the jar. -Pat Neiheisel, Leetonia, Ohio

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 16 servings

Number Of Ingredients 10

8 ounces each uncooked bow tie pasta, medium pasta shells and wagon wheel pasta
2 cups Greek vinaigrette
3 cups cherry tomatoes, halved
1 medium red onion, finely chopped
1 jar (12 ounces) marinated quartered artichoke hearts, drained and coarsely chopped
1 jar (12 ounces) roasted sweet red peppers, drained and chopped
1 cup chopped fresh basil
1 cup grated Parmesan cheese
1 package (3-1/2 ounces) sliced pepperoni
1 can (2-1/4 ounces) sliced ripe olives, drained

Steps:

  • Cook pasta according to package directions for al dente. Drain pasta; rinse with cold water and drain well. Transfer to a large bowl., Add vinaigrette to pasta; toss to coat. Add vegetables, basil, cheese, pepperoni and olives; toss to combine. If desired, transfer to covered jars. Refrigerate until serving.

Nutrition Facts : Calories 375 calories, Fat 20g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 690mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 2g fiber), Protein 9g protein.

PASTA SALAD-IN-A-JAR



Pasta Salad-in-a-Jar image

Salads in a jar are so much fun to make and so easy to grab for a quick easy meal on the run! The sky is the limit with what you can do with them, once you master the basic principles. The measurements I'm sharing here are approximate for pint jars. If you're a big eater and would rather have a quart jar, just double them. I'm posting several different salad-in-a-jar recipes, so feel free to try them all!

Provided by Kristina McFeeters

Categories     Salad

Time 10m

Number Of Ingredients 7

2 Tbsp Italian Dressing (see recipe)
1/2 cup cooked pasta
1/3 cup green peas (frozen OR raw)
6 olives
2 Tbsp carrots (shredded and thoroughly dried)
6 cherry tomatoes
10 leaves spring mix lettuce (OR spinach leaves)

Steps:

  • LAYER in a pint jar.
  • FILL all the way to the top.
  • CLOSE lid tightly.
  • REFRIGERATE until ready to use.

Nutrition Facts : Calories 323 kcal, Carbohydrate 36 g, Protein 9 g, Fat 18 g, SaturatedFat 3 g, Cholesterol 1 mg, Sodium 558 mg, Fiber 9 g, Sugar 10 g, ServingSize 1 pint, TransFat 1 g, UnsaturatedFat 2 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

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.

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