Description
This vibrant and refreshing Pasta Salad Jars recipe combines perfectly cooked pasta with fresh vegetables, tangy vinaigrette, and optional grilled protein, making it a convenient and delicious meal or snack. Ideal for meal prep or on-the-go lunches, the salad is layered in mason jars for easy storage and serving.
Ingredients
Scale
Pasta Salad
- 2 cups cooked pasta (such as rotini or fusilli)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 red bell pepper, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup black olives, sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
Vinaigrette
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Optional Protein
- Grilled chicken or shrimp for added protein (sliced into bite-size pieces)
Other
- 4 mason jars with lids
Instructions
- Cook the pasta: Begin by cooking the pasta according to package directions. Once done, drain and rinse under cold water to cool. Set aside.
- Prepare the vinaigrette: Whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper in a small bowl. Adjust seasoning to taste.
- Combine salad ingredients: In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red bell pepper, red onion, olives, feta cheese, and parsley. Toss gently to combine.
- Add vinaigrette: Pour the vinaigrette over the pasta mixture and toss thoroughly to ensure everything is well coated.
- Prepare protein (optional): If using grilled chicken or shrimp, slice into bite-size pieces and set aside.
- Assemble jars: Begin assembling the jars by placing an even layer of pasta salad at the bottom of each jar.
- Add protein layers: If desired, add a layer of grilled protein on top of the pasta salad in each jar.
- Seal and refrigerate: Seal the jars tightly with lids and refrigerate until ready to serve.
- Serve: When ready to enjoy, shake the jar lightly to mix the ingredients and serve directly from the jar or pour into a bowl.
Notes
- Use rotini or fusilli pasta as they hold dressing well and mix nicely with veggies.
- Rinsing pasta after cooking stops the cooking process and prevents sticking.
- The salad can be prepared up to 2 days in advance for convenience.
- For a vegan version, omit feta cheese or replace it with vegan cheese alternatives.
- Grilled chicken or shrimp add protein but are optional.
- Keep jars refrigerated to maintain freshness and prevent sogginess.
- Shake the jar before serving to evenly distribute the dressing.
