This cute idea for a mason jar pasta salad popped up in my email. The inspiration was mason jars on this site and mostly vegetable salads. And I thought, “Why not use my little, little, lot?” formula and try to make a pasta salad. I used a half bag of fiesta fettuccine or a little pasta, a little salad dressing, and a lot of vegetables.
The trick to the mason jar salad is all in the layering. Just start with the dressing on the bottom, and then add any combination of vegetable and herb ingredients that sound good, finishing with the pasta on top. On my first attempt I tried the pasta in the bottom and it did not work.
This “recipe” is very flexible. Cook the fiesta pasta according to package directions for just 3 minutes, drained, and let cool. In a large wide mouth quart jar add 1/3 cup your favorite vinaigrette salad dressing. Then layer chopped vegetables, whatever you have on hand is fine. This one has tomatoes, cucumbers, red onion, and black olives. Also, some fresh herbs on top would be delicious. Then the pasta layer goes on last. Chill until you are ready to serve and toss at the last minute. Kids would love to shake the pasta salad.
So cute, the jar will keep your veggies fresh, the original post says up to five days. The jars won’t stain like plastic wear, they’re BPA free, microwave and dishwasher safe. This pasta salad was a generous sized salad for two, but could serve up to four as a side dish. It would be great fun to take several different jars with flavor variations to a picnic. I’m thinking one with sundried tomatoes, artichoke hearts, and capers, or fresh mozzarella, tomato, and basil…