Artichoke & Cheese Tortellini Jar
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Tortellini, artichokes, cherry tomatoes, red onion and goat cheese layered over Italian dressing in jars. Make five at once for easy cold lunches through the week.
Ingredients
Salad
- 10 tbsp Italian dressing
- 1 quart cherry tomatoes halved
- 1 red onion chopped
- 2 cans quartered artichoke hearts chopped
- 4 oz dried cheese tortellini
- 5 oz goat cheese
- 5 cups spinach/arugula mix
Equipment
- 32-oz jars
- stockpot
- cutting board
- chef’s knife
Directions
- Prepare: Cook the tortellini as the package directs, then drain and cool it. Drain the artichokes and get the dressing ready.
- Assemble: Add the dressing, tomatoes, red onion, artichokes, cold tortellini, goat cheese, and spinach-arugula mix. Close the jar and chill.
- Store: Refrigerate right away; for meal prep, eat within 3 days.
- Serve: Stand the jar upright until you are ready to eat. Empty it into a bowl, toss with the dressing, and serve cold.
Notes
Keep refrigerated at 40°F (4°C) or below.
Nutrition
Serving: 422g | Calories: 343kcal | Carbohydrates: 42g | Protein: 15g | Fat: 15g | Saturated Fat: 6g | Trans Fat: 0g | Cholesterol: 23mg | Sodium: 653mg | Potassium: 1007mg | Fiber: 12g | Sugar: 9.7g | Vitamin A: 4170IU | Vitamin C: 39mg | Calcium: 160mg | Iron: 3.1mg
Nutrition is an estimate per serving from USDA FoodData Central, for 5 jars; goat cheese counted as soft goat cheese. Brands and portions vary, so use it only as an approximation.