Pasta Salad in a Jar recipe

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Ingredients

1 (9 ounce) package spinach and cheese tortellini (such as Three Bridges® Tortellini)
1 (4 ounce) jar pesto (such as Three Bridges® Pesto)
¼ cup halved, seeded, and sliced English cucumber
¼ cup halved cherry tomatoes
¼ cup matchstick-sized pieces red onion
½ cup chopped mache (lamb's lettuce)
1 canning jar
salt and ground black pepper to taste

Nutrition Info

718.8 calories
carbohydrate: 66.6 g
cholesterol: 75.7 mg
fat: 39.1 g
fiber: 5.7 g
protein: 29.2 g
saturatedFat: 13.1 g
servingSize: -
sodium: 1027.4 mg
sugar: 4.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Layer pesto, cucumbers, tomatoes, onions, tortellini, and mache into the canning jar, season with salt and pepper.

Recipe Yield

1 mason jar

Recipe Note

Whether you're packing a picnic or just an office lunch, this Mason jar meal not only helps with portability but also portion control. Starring Three Bridges® Organic Spinach and Cheese Tortellini, colorful veggies, and greens, the final product is definitely Instagram-worthy. Store in the refrigerator for up to a week. When it's time to eat, just shake well and serve!

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