Spinach, Mozzarella & Whole-Grain Pasta Jar
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A make-ahead mason jar salad layered with balsamic vinaigrette, tomatoes, mozzarella, whole-grain pasta and spinach. Pack five jars for lunches and toss each into a bowl to serve.
Ingredients
Salad
- 2 cups dry whole-grain fusilli
- 10 tbsp prepared balsamic vinaigrette
- 1 quart grape tomatoes
- 10 oz fresh mozzarella cubed
- 10 cups baby spinach
Equipment
- 32-oz jars
- stockpot
- cutting board
- chef’s knife
Directions
- Prepare: Cook the pasta in salted water until al dente, then drain it and let it cool completely. Make the balsamic vinaigrette, or use a ready-made one.
- Assemble: Put the dressing in first, then tomatoes, mozzarella, cooled pasta, and spinach. Seal and chill; dump it into a large bowl and toss to serve.
- Store: Refrigerate right away; for meal prep, eat within 3 days.
- Serve: Stand the jar upright until mealtime. Empty it into a bowl, toss everything with the dressing, and serve cold.
Notes
Keep refrigerated at 40°F (4°C) or below.
Nutrition
Serving: 302g | Calories: 465kcal | Carbohydrates: 34g | Protein: 20g | Fat: 30g | Saturated Fat: 11g | Trans Fat: 0g | Cholesterol: 45mg | Sodium: 331mg | Potassium: 812mg | Fiber: 5.9g | Sugar: 5.1g | Vitamin A: 7009IU | Vitamin C: 33mg | Calcium: 368mg | Iron: 3.4mg
Nutrition is an estimate per serving from USDA FoodData Central, for 5 jars; dry whole-grain fusilli counted as dry whole-wheat pasta, prepared balsamic vinaigrette counted as oil and vinegar dressing. Brands and portions vary, so use it only as an approximation.