By Dana Mautemps
Veggie Italian Pasta Salad in a jar
7 steps
Prep:15min
Updated at: Wed, 08 May 2024 16:31:54 GMT
Nutrition balance score
Good
Glycemic Index
52
Low
Glycemic Load
35
High
Nutrition per serving
Calories666.2 kcal (33%)
Total Fat34.7 g (50%)
Carbs67.7 g (26%)
Sugars9.2 g (10%)
Protein20.6 g (41%)
Sodium568.5 mg (28%)
Fiber4.3 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1 lbbowtie pasta
or pasta of choice
⅔ cupcucumber
peeled and chopped
⅓ cupKalamata olives
sliced
5 ouncescherry tomatoes
sliced
1 cupbanana peppers
sliced
8 ouncesmozzarella pearls
2 cupsspinach
chopped, or arugula
1 cupred onion
finely diced
⅔ cupolive oil
or avocado oil
2garlic cloves
peeled and minced
¼ cupbalsamic vinegar
or rice Vinegar
1 Tbsphoney
½ teaspoondried oregano
½ teaspoondried oregano
½ teaspoondried basil
½ teaspoonsalt
or to taste
¼ teaspooncracked black pepper
Instructions
Step 1
First, cook the pasta. Follow the cooking instructions according to the package directions. Do not overcook the pasta.
Step 2
Then, you will drain the pasta and rinse it in cold water until the pasta is fully cooled. Set aside.
Step 3
In a small bowl add all the dressing ingredients. Set aside. You may make the dressing a day ahead.
Step 4
Set up 6 Quart size mason jars.
Step 5
Divide the dressing evenly into the 6 jars. Next add cucumbers, onions, mozzarella, tomato, pasta, olives, banana peppers, and spinach accordingly.
Step 6
Cover the jars and store them in the fridge for up to 5 days.
Step 7
When ready to serve, shake a couple of times, remove from the fridge and pour over a bowl and serve.
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