Name: Mason Jar Pesto Pasta Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Italian
Ingredients: 200-220 grams / ½ lb short cut pasta of choice (shells, radiatori, rotini, fusili, or farfalle); ¾ cup prepared pesto sauce; 1 tbsp extra-virgin olive oil; 1 tbsp red wine vinegar; ½ tsp kosher salt; ¼ tsp chili flakes; ½ cup diced sundried tomatoes in oil (drained and diced); 1 red pepper, diced; ½ cup chopped pitted Kalamata olives; ½ cup chopped artichoke hearts; ⅓ cup chopped fresh basil; 1 cup halved baby bocconcini cheese; ⅓ cup chopped nuts of choice (pistachios, almonds, or walnuts); 1 cup protein of choice (butter beans, cannellini beans, chopped chicken, or cooked Italian sausage)

Introduction

Mason Jar Pesto Pasta Salad is a fresh and vibrant dish perfect for quick lunches or picnics. Packed with colorful vegetables, creamy bocconcini, and a flavorful pesto dressing, it’s as tasty as it is convenient. This salad can be made ahead and stored in jars for easy grab-and-go meals.

A glass jar filled with a colorful pasta salad featuring three visible layers: the bottom and middle layers contain small shell pasta coated with a green pesto sauce mixed with bright red diced bell peppers and dark purple olives, creating a varied texture; the top layer has more shell pasta with pesto, red bell pepper pieces, and a few green basil leaves placed as garnish. The jar is set on a white marbled surface, with two similar jars blurred in the background and a small white bowl with fresh green basil leaves in the foreground on the right side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

200-220 grams (½ lb) short cut pasta (shells, radiatori, rotini, fusili, or farfalle)
½ cup diced sundried tomatoes in oil (drained and diced)
¾ cup prepared pesto sauce
1 tbsp extra-virgin olive oil
1 tbsp red wine vinegar
½ tsp kosher salt
¼ tsp chili flakes
1 red pepper, diced
½ cup chopped pitted Kalamata olives or whole
½ cup chopped artichoke hearts
⅓ cup chopped fresh basil
1 cup halved baby bocconcini cheese
⅓ cup chopped nuts of choice (pistachios, almonds, or walnuts)
Optional: 1 cup protein of choice (butter beans, cannellini beans, chopped chicken, or cooked Italian sausage)

Instructions

Step 1: Cook the pasta to al dente according to package instructions. Drain and rinse under cold water to stop the cooking. Transfer to a medium bowl, add half of the pesto, and gently stir to coat the pasta.
Step 2: In a large bowl, whisk together the remaining pesto, olive oil, red wine vinegar, kosher salt, and chili flakes until well combined.
Step 3: Add the pesto-coated pasta to the large bowl along with the diced sundried tomatoes, red pepper, chopped olives, artichoke hearts, fresh basil, bocconcini cheese, and chopped nuts. Toss everything gently to combine evenly with the dressing.
Step 4: Divide the salad into two mason jars and refrigerate for up to one day before serving.
Step 5: Before serving, remove the jars from the fridge and let sit for 10–15 minutes for the best flavor and texture. Shake the jar well to redistribute the pesto dressing before enjoying.

Tips & Variations

Use gluten-free pasta to keep this recipe gluten-free.
Add your favorite protein, like grilled chicken or beans, for a heartier meal.
Swap the nuts for toasted pine nuts for a classic pesto touch.
Make it vegan by using dairy-free bocconcini or omitting the cheese.
Prepare jars in advance for an easy packed lunch on busy days.

Storage

Store the assembled mason jar pasta salad in the refrigerator for up to one day. For best taste and texture, shake well before eating and let it come to room temperature for about 10–15 minutes. Avoid storing the salad for longer as the pasta may become soggy and the fresh ingredients lose their vibrancy.

How to Serve

A clear glass jar filled with six visible layers of food, starting at the bottom with white chunks of grilled chicken, followed by a layer of small diced orange bell peppers, then fresh green spinach leaves, above that a layer of light beige spiral pasta, topped with thin slices of red onion mixed with halved cherry tomatoes that are bright red, and finished with a thick, textured green pesto sauce overflowing slightly at the top; the jar sits on a white cloth napkin on a white marbled surface with a silver fork beside it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade pesto for this recipe?

Absolutely! Homemade pesto works wonderfully and adds a fresh, vibrant flavor. Just use about ¾ cup of your favorite pesto.

How can I make this salad ahead of time without it getting soggy?

Rinse the cooked pasta with cold water to cool it quickly and prevent overcooking. Toss it immediately with pesto to coat and seal in moisture. Store the salad in airtight jars or containers in the fridge and consume within one day for the best texture.

Mason Jar Pesto Pasta Salad Recipe

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★★★★★

4.7 from 139 reviews

This Mason Jar Pesto Pasta Salad is a vibrant, flavorful dish perfect for a quick lunch or picnic. Combining al dente pasta with sundried tomatoes, olives, artichokes, fresh basil, baby bocconcini, and crunchy nuts, all tossed in a zesty pesto dressing, it’s a refreshing and convenient meal that can be prepped ahead and stored in mason jars for easy grab-and-go enjoyment.

Author: Ella
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 2 servings 1x
Category: Salad
Method: Stovetop
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

Pasta and Dressing

200–220 grams / ½ lb short cut pasta of choice (shells, radiatori, rotini, fusili, or farfalle)
¾ cup prepared pesto sauce
1 tbsp extra-virgin olive oil
1 tbsp red wine vinegar
½ tsp kosher salt
¼ tsp chili flakes

Vegetables and Mix-ins

½ cup diced sundried tomatoes in oil (drained and diced)
1 red pepper, diced
½ cup chopped pitted Kalamata olives
½ cup chopped artichoke hearts
⅓ cup chopped fresh basil

Cheese and Nuts

1 cup halved baby bocconcini cheese
⅓ cup chopped nuts of choice (pistachios, almonds, or walnuts)

Optional Protein

1 cup protein of choice (butter beans, cannellini beans, chopped chicken, or cooked Italian sausage)

Instructions

Cook Pasta: Bring a large pot of salted water to a boil. Cook the short cut pasta until al dente according to package instructions. Drain and rinse with cold water to stop cooking and cool the pasta. Transfer the pasta to a medium bowl and stir in half of the prepared pesto sauce gently to coat evenly.
Prepare Dressing and Combine: In a large bowl, whisk together the remaining pesto, extra-virgin olive oil, red wine vinegar, kosher salt, and chili flakes until well combined. Add the pesto-coated pasta along with diced sundried tomatoes, diced red pepper, chopped Kalamata olives, artichoke hearts, fresh basil, halved baby bocconcini, and chopped nuts. Toss thoroughly to combine all ingredients and evenly distribute the pesto dressing.
Portion into Jars: Divide the pasta salad mixture evenly into two mason jars or airtight containers. Seal and refrigerate for up to one day to allow flavors to meld and to keep fresh.
Serve: Remove the jars from the fridge approximately 10-15 minutes before serving to allow the salad to come to optimal taste and texture. Shake the jar well before eating to redistribute the pesto dressing that may have settled at the bottom.

Notes

Use your favorite short cut pasta such as shells, fusilli, or farfalle for best texture.
Rinsing pasta under cold water stops the cooking process and helps keep the salad chilled.
You can swap baby bocconcini for mozzarella pearls or any fresh cheese of choice.
Adding a protein such as cooked chicken or beans turns this salad into a complete meal.
Store in the fridge and consume within 24 hours for peak freshness and flavor.
Shake the jar before eating for best distribution of dressing and flavor.

Keywords: pesto pasta salad,mason jar salad,pasta salad recipe,Italian pasta salad,make ahead lunch,salad with bocconcini