Mason Jar Pasta Salad Recipe

With summer now in full swing, it’s time to break out the summer pasta salad recipes! A cold pasta salad is the perfect component to every barbecue, all summer long. Whether you’re a meat-eater or a vegetarian, a refreshing pasta salad is the best way to complement your meal with plenty of healthy veggies and fresh, delicious flavors.

This is a guest-post recipe courtesy of Pasta Fits.

Mason Jar Pasta Salad Recipe

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

Directions:

1. Cook pasta according to package directions. Drain and set aside; let cool.
2. Divide pasta and cheese among four (8 oz.) Mason jars. Toss together tomatoes, cucumber, red pepper and onion. Divide evenly among jars.
3. Red Wine Vinaigrette: Whisk together oil, parsley, vinegar, mustard, oregano, salt and pepper.
4. Drizzle vinaigrette over tomato mixture; top with spinach. Cover and refrigerate for up to 4 hours. Shake before serving.

Tip:
• Substitute baby kale for spinach if desired.