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Fresh Mason Jar Pasta Salad

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A crisp, fresh pasta salad layered in Mason jars to keep ingredients separate and prevent sogginess, perfect for school lunches or on-the-go meals.

Ingredients

Scale
  • 2 cups (about 140g) rotini pasta, uncooked
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • ½ cup red bell pepper, diced
  • ¼ cup red onion, finely chopped (optional)
  • ½ cup mozzarella pearls or diced mozzarella
  • 2 tablespoons fresh basil, chopped
  • 3 tablespoons extra-virgin olive oil
  • 1½ tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1 small garlic clove, minced (optional)
  • Salt and freshly cracked black pepper to taste
  • ¼ cup black olives, sliced (optional)
  • 2 tablespoons toasted pine nuts or slivered almonds (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 2 cups (140g) rotini pasta and cook according to package instructions until al dente, about 8-10 minutes. Stir occasionally to prevent sticking.
  2. Drain and rinse pasta under cold water immediately to stop cooking and cool the pasta. Set aside to drain thoroughly.
  3. In a small bowl, whisk together 3 tablespoons extra-virgin olive oil, 1½ tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, minced garlic, and a pinch of salt and pepper. Adjust seasoning to taste.
  4. Halve 1 cup cherry tomatoes, dice 1 cup cucumber, dice ½ cup red bell pepper, finely chop ¼ cup red onion, and roughly chop 2 tablespoons fresh basil.
  5. Layer the Mason jars starting with about 2 tablespoons of dressing at the bottom, followed by cherry tomatoes and bell peppers, then mozzarella pearls, drained pasta, cucumbers and onions, and finish with fresh basil on top.
  6. Seal the jars tightly and refrigerate. The salad keeps well for up to 3 days.
  7. Before eating, shake the jar vigorously to mix dressing and ingredients or pour into a bowl and toss gently.

Notes

Rinsing pasta immediately after cooking is key to stop cooking and prevent sogginess. Layer ingredients to keep wet veggies away from pasta until ready to eat. Use wide-mouth Mason jars for easier layering and eating. Shake the jar just before eating to distribute dressing evenly without making the salad mushy. Store in fridge up to 3 days. Avoid freezing.

Nutrition

Keywords: Mason jar pasta salad, school lunch, fresh pasta salad, rotini pasta salad, no soggy pasta salad, easy pasta salad, portable lunch

Find it online: https://tablemira.com/fresh-mason-jar-pasta-salad-recipe-5-easy-steps-for-crispy-no-soggy-school-lunches/