Pasta salad in a jar
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Balsamic dressing, grape tomatoes, fresh mozzarella, whole grain pasta and baby spinach layered in five jars.
Ingredients
- 10 tbsp balsamic vinegar dressing
- 1 quart grape tomato
- 10 oz fresh mozzarella cheese
- 2 cup whole grain pasta cooked
- 10 cup baby spinach
- 5 mason jars
Equipment
- mason jars
- cutting board
- chef’s knife
Directions
- Share the ingredients evenly among the 5 jars, layering from the bottom up: dressing, tomatoes, mozzarella, pasta, spinach.
- Close each jar firmly with its lid.
- When you are ready to eat, shake the jar so the dressing coats the salad, then pour it into a bowl.
Notes
Keep refrigerated at 40°F (4°C) or below.
Make-ahead salads last 5-7 days in the refrigerator. Dressing is store-bought.
Make-ahead salads last 5-7 days in the refrigerator. Dressing is store-bought.
Nutrition
Serving: 323g | Calories: 431kcal | Carbohydrates: 26g | Protein: 19g | Fat: 29g | Saturated Fat: 11g | Trans Fat: 0g | Cholesterol: 45mg | Sodium: 330mg | Potassium: 689mg | Fiber: 3.8g | Sugar: 4.5g | Vitamin A: 7009IU | Vitamin C: 33mg | Calcium: 362mg | Iron: 2.9mg
Nutrition is an estimate per serving from USDA FoodData Central, for 5 servings; balsamic vinegar dressing counted as oil and vinegar dressing, grape tomato counted as tomatoes, whole grain pasta counted as cooked pasta. Brands and portions vary, so use it only as an approximation.