Asparagus balsamic pasta salad in a jar
Be the first to rate it
Crisp-tender asparagus, pasta, pepper, tomatoes, feta, olives and spinach over a balsamic Dijon dressing. Makes three pint jars.
Ingredients
- 12 asparagus spears
- 1 cup diced bell pepper
- 2 cups fettuccini or noodle of choice (refrigerated fettuccini works well)
- 3 cups fresh spinach
- Handful fresh basil leaves
- 1 cup chopped tomatoes
- 1/2 cup feta cheese
- 1/2 cup kalamata olives
- 1/2 tbsp coconut oil
- 1/3 cup balsamic vinegar
- 1 tbsp Dijon mustard
- 1 minced garlic clove
- 1 tsp marjoram
Equipment
- mason jars
- cutting board
- skillet
- stockpot
Directions
- Cook the noodles in boiling water.
- Slice the asparagus on a diagonal into 1 1/2″ pieces. Saute in the coconut oil until cooked but still crisp. Set aside to cool.
- Stir the balsamic vinegar, Dijon mustard, garlic and marjoram together in a small dish.
- Roll up the basil leaves and slice them thinly.
- Stir the basil into the balsamic dressing.
- Build the jars: put half of the noodles in the bottom of each of the 3 pint jars; then add spinach, bell pepper, tomatoes, olives, feta and asparagus, pressing them down. Top with the rest of the noodles and pour the balsamic dressing over.
- Keep in the refrigerator until you are ready to eat.
Notes
Keep refrigerated at 40°F (4°C) or below.
Refrigerate until serving. In this jar the dressing goes on top, not on the bottom. Eat within 3 to 5 days.
Refrigerate until serving. In this jar the dressing goes on top, not on the bottom. Eat within 3 to 5 days.
Nutrition
Serving: 382g | Calories: 330kcal | Carbohydrates: 45g | Protein: 13g | Fat: 12g | Saturated Fat: 6g | Trans Fat: 0g | Cholesterol: 22mg | Sodium: 544mg | Potassium: 632mg | Fiber: 5.9g | Sugar: 8.9g | Vitamin A: 4183IU | Vitamin C: 61mg | Calcium: 222mg | Iron: 5.7mg
Nutrition is an estimate per serving from USDA FoodData Central, for 3 jars; diced bell pepper counted as green bell pepper, fettuccini or noodle of choice (the first choice counted), kalamata olives counted as ripe olives (one 4-oz can 113 g), Dijon mustard counted as prepared mustard. Brands and portions vary, so use it only as an approximation.