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Fresh Layered Mason Jar Pasta Salad Recipe Easy Italian Vinaigrette Lunch

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A fresh, colorful, and easy-to-make layered pasta salad in mason jars with a zesty Italian vinaigrette, perfect for quick lunches and meal prep.

Ingredients

Scale
  • 6 ounces (170 g) rotini or fusilli pasta
  • Salt for boiling water
  • ½ cup (120 ml) extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon dried Italian herbs (oregano, basil, thyme blend)
  • Salt and freshly ground black pepper to taste
  • 1 cup cherry tomatoes, halved
  • ½ cup cucumber, diced (seeded)
  • ½ cup red bell pepper, diced
  • ¼ cup red onion, finely diced (optional)
  • ¼ cup black olives, sliced
  • ¼ cup shredded mozzarella or cubed fresh mozzarella
  • Fresh basil leaves, torn (about 10 leaves)

Instructions

  1. Bring a large pot of salted water to a boil. Add 6 ounces (170 g) of rotini pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside to drain well (about 5 minutes).
  2. In a mixing bowl, whisk together ½ cup (120 ml) extra virgin olive oil, 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 minced garlic clove, 1 teaspoon dried Italian herbs, and a pinch of salt and black pepper. Whisk until emulsified and smooth. Taste and adjust seasoning if needed.
  3. While pasta cooks, halve cherry tomatoes, dice cucumber and red bell pepper, finely dice red onion, and slice black olives. Tear fresh basil leaves into small pieces.
  4. Start by spooning 2-3 tablespoons of the Italian vinaigrette into the bottom of each mason jar.
  5. Add a layer of cooked pasta (about ½ cup or 85 g per jar), followed by layers of cucumber, bell pepper, red onion, olives, and cherry tomatoes. Then add mozzarella on top, and finish with torn basil leaves.
  6. Screw on the jar lids tightly and refrigerate for at least 1 hour before eating.
  7. When ready to eat, shake the jar vigorously to coat everything in the Italian vinaigrette or pour the salad into a bowl and mix before eating.

Notes

Do not overfill jars to make shaking easier. Ensure veggies are dry before layering to avoid sogginess. Salad stores well up to 3 days refrigerated. Shake before eating to redistribute dressing. Can substitute gluten-free pasta or vegan cheese as needed.

Nutrition

Keywords: pasta salad, mason jar salad, Italian vinaigrette, easy lunch, meal prep, rotini pasta, layered salad, healthy lunch

Find it online: https://tastytuck.com/fresh-layered-mason-jar-pasta-salad-recipe-easy-italian-vinaigrette-lunch/