Asparagus balsamic pasta salad in a jar

Course Salad

Cuisine American

Keyword asparagus pasta salad, balsamic salad, mason jar salad, meal prep lunch

Prep Time 15

Cook Time 15

Total Time 30

Servings 3 jars

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

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.

Nutrition

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.