Go Back
Print
Recipe Image
Notes
Smaller
Normal
Larger
Print
Mason Jar Pasta Salad
Total Time
20
minutes
Servings
4
Servings
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
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.
Recipe Notes
Tip:
Substitute baby kale for spinach if desired.