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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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

Find it online: https://ellaeatsdaily.com/mason-jar-pesto-pasta-salad-recipe/