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Pasta Salad Jars - Colorful, Make-Ahead Lunches

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Pasta: 12 oz short pasta (rotini, farfalle, or penne)
  • Vegetables: 1 cup cherry tomatoes (halved), 1 cup cucumber (diced), 1/2 cup bell pepper (diced), 1/3 cup red onion (thinly sliced), 1/2 cup olives (sliced)
  • Protein: 1 cup chickpeas (rinsed and drained) or cooked chicken, salami, or tuna
  • Cheese: 3/4 cup feta or mozzarella pearls
  • Greens: 2 cups baby spinach or arugula
  • Fresh herbs: 1/4 cup chopped basil or parsley
  • Optional add-ins: marinated artichokes, sun-dried tomatoes, pepperoncini, roasted red peppers, capers
  • Dressing: 1/4 cup extra-virgin olive oil
  • 3 tbsp red wine vinegar or lemon juice
  • 1 tsp Dijon mustard
  • 1 small garlic clove, finely grated
  • 1/2 tsp dried oregano
  • 1/2 tsp honey or maple syrup
  • 1/2 tsp kosher salt, plus more to taste
  • 1/4 tsp black pepper

Method
 

  1. Cook the pasta. Boil in well-salted water until just al dente. Drain and rinse briefly under cool water to stop cooking. Toss with a teaspoon of olive oil so it doesn’t clump.
  2. Whisk the dressing. Combine olive oil, vinegar or lemon, Dijon, garlic, oregano, honey, salt, and pepper. Taste and adjust acidity and salt.
  3. Prep the mix-ins. Chop vegetables into bite-size pieces. Pat wet ingredients (like olives or artichokes) dry so the jars don’t get watery.
  4. Choose your jars. Use 16–24 oz wide-mouth mason jars with tight lids. Wide-mouth jars make layering and eating easier.
  5. Layer in the right order. Start with 2–3 tablespoons dressing at the bottom. Add sturdy items next: chickpeas or chicken, red onion, cucumbers, peppers, olives, and tomatoes. Then add pasta. Top with cheese, herbs, and greens.
  6. Seal and chill. Close tightly and refrigerate for up to 4 days. The flavors meld and improve by day two.
  7. To serve. Shake the jar well to coat everything in dressing. If it’s packed tight, pour into a bowl and toss. Add a squeeze of lemon or extra pepper if you like.