Tortellini Salad In A Jar Recipes

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.

TORTELLINI SALAD IN A JAR

Steps:

• Make tortellini according to package direction. Drain, rinse and chill. Place tortellini in bottom of a large jar. Rinse basil and remove leaves from stems. layer black olives and fresh basil leaves on top of tortellini. Peel and slice red onion crosswise and separate slices into rings. Add a layer of onions and a layer of shredded mozzarella cheese. Slice salami into thin strips and put on top. Cover salad with lid and refrigerate.
• For dressing, mix vinegars, Dijon mustard, Italian spices, olive oil, salt and black pepper in a blender and chill before serving

TORTELLINI SALAD

Steps:

• Cook the tortellini according to package instructions, drain in a colander set in the sink, and rinse with cold water.
• Place the tortellini, pepperoni, green onions, olives, artichoke hearts, and mozzarella cheese in a large salad bowl.
• Whisk together the olive oil, balsamic vinegar, white vinegar, Italian seasonings, and salt and pepper in a bowl, and pour over the salad ingredients. Gently stir to combine, and refrigerate to chill before serving. For even better flavor, let chill in refrigerator for at least 2 hours before serving.

SALAD IN A JAR

Steps:

• For the crispy chickpeas: Preheat the oven to 425 degrees F.
• Pat the chickpeas dry with paper towels. Transfer to a bowl. Add the oil, cumin, garlic powder, salt, pepper, cayenne and paprika. Spread the chickpeas in a single layer in a rimmed baking sheet. Bake, stirring once halfway through to promote even browning, until the chickpeas are browned and crispy, about 30 minutes.
• Make the vinaigrette: Whisk together the oil, vinegar, sugar, mustard, salt and pepper.
• Assemble the salads: Pour 2 tablespoons of the dressing into each of two 16-ounce mason jars. Top with the kale, plums, almonds and 1/4 cup crispy chickpeas (reserve the remaining chickpeas for snacking). Seal the lids. Shake the jars to combine just before serving.