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Easy Cold Pasta Salad Jars Recipe for Perfect Week of Refreshing Lunches

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A quick and easy cold pasta salad layered in jars, perfect for meal prepping refreshing and flavorful lunches that stay crisp and vibrant throughout the week.

Ingredients

Scale
  • 8 ounces (225 g) small pasta shapes like rotini, penne, or bowtie pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • ½ cup bell peppers, diced (red or yellow)
  • ½ cup shredded carrots
  • ¼ cup red onion, finely chopped (optional)
  • 2 cups baby spinach or arugula
  • ½ cup crumbled feta or shredded mozzarella (optional)
  • ⅓ cup olive oil (extra virgin)
  • 2 tablespoons red wine vinegar or lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • 1 teaspoon dried oregano or Italian seasoning (optional)
  • Optional extras: Kalamata olives, roasted chickpeas, cooked chicken, fresh herbs like basil or parsley

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 g) of pasta and cook until al dente, about 8–10 minutes. Drain and rinse under cold water to cool and stop cooking. Set aside to drain completely.
  2. In a small bowl, whisk together ⅓ cup olive oil, 2 tablespoons red wine vinegar or lemon juice, 1 teaspoon Dijon mustard, 1 minced garlic clove, salt, pepper, and 1 teaspoon dried oregano until well combined and slightly thickened.
  3. Halve cherry tomatoes, dice cucumber and bell peppers, shred carrots, and finely chop red onion if using. Keep pieces bite-sized.
  4. In a large mixing bowl, combine cooled pasta with all chopped veggies and about half the dressing. Toss gently but thoroughly to coat evenly.
  5. Spoon about 2 tablespoons of dressing into the bottom of each glass jar. Add sturdier veggies (cherry tomatoes, cucumber, bell peppers) next, pressing slightly to compact.
  6. Add a layer of pasta mixed with veggies, then cheese if using. Top with fresh greens (spinach or arugula).
  7. Seal jars tightly and refrigerate. Keep for up to 5 days. Shake jar before eating or dump contents into a bowl to mix dressing.

Notes

Layer ingredients in jars starting with dressing at the bottom, sturdier veggies next, pasta in the middle, cheese (optional), and fresh greens on top to prevent sogginess. Rinse pasta under cold water after cooking to stop cooking and remove excess starch. Dressing can be made ahead and stored in the fridge. Consume fresh greens within 2-3 days for best texture. Salad keeps up to 5 days refrigerated. Shake before eating to mix dressing.

Nutrition

Keywords: pasta salad, meal prep, cold pasta salad, lunch jars, easy recipe, healthy lunch, make ahead, vegetarian, gluten-free option

Find it online: https://freshforkful.com/easy-cold-pasta-salad-jars-recipe-for-perfect-week-of-refreshing-lunches/