Pasta Salad In A Jar Recipes

END-OF-SUMMER PESTO PASTA SALAD IN A JAR

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

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.

PASTA SALAD IN A JAR

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.

KALE-PASTA MASON JAR SALAD

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.