Mason Jar Pasta Salad
8min
0min
2
370
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Chef's Note
Make these on Sunday for grab-and-go lunches throughout the week. The layering technique keeps ingredients fresh for up to 4 days in the refrigerator. Just remember to put dressing on the bottom and greens on top!
Tags
Ingredients
1 cup rotini pasta
2 cups pre-washed baby spinach
1 cup canned chickpeas
1 cup cherry tomatoes
1/2 cup pre-shredded carrots
4 tablespoons bottled Italian dressing
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
- 1
Bring a medium pot of water to boil and add 1 cup rotini pasta. Cook according to package directions until al dente (typically 7-9 minutes).
- 2
While pasta cooks, drain and rinse 1 cup canned chickpeas in a colander.
- 3
Rinse 1 cup cherry tomatoes under cool water.
- 4
When pasta is done, drain in a colander and rinse under cold water until completely cool.
- 5
For each mason jar (you'll need two 32-oz jars), add ingredients in this order:
- 6
Bottom layer: 2 tablespoons Italian dressing in each jar.
- 7
Next layer: Divide chickpeas equally between jars.
- 8
Next layer: Divide cherry tomatoes equally between jars.
- 9
Next layer: Divide 1/2 cup pre-shredded carrots equally between jars.
- 10
Next layer: Divide cooled pasta equally between jars.
- 11
Top layer: Divide 2 cups baby spinach equally between jars.
- 12
Sprinkle each jar with 1/8 teaspoon salt and 1/8 teaspoon black pepper.
- 13
Seal jars tightly and refrigerate until ready to eat.
- 14
To serve, shake jar vigorously to distribute dressing, then empty into a bowl or eat straight from the jar.
Nutrition Information (per serving)
370
14g
58g
12g
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