Sundried Tomato Pesto Zucchini Noodle Mason Jars
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 2
- 1/4 cup crumbled feta cheese
- 1 teaspoon red wine vinegar
- for the salad:
- for the pesto:
- 1 cup canned artichoke hearts drained and quartered
- 1 large zucchini blade c noodles trimmed
- 1/4 cup pitted and halved kalamata olives
- 2 packed cups baby spinach
- 3/4 cup canned chickpeas (drained and rinsed)
- 1 tablespoon pine nuts
- salt and pepper to taste (about 5 cranks of a salt grinder)
- 1/4 mall red onion sliced thinly
- 1/2 up sundried tomatoes
- 1/4 up extra virgin olive oil
- Carbohydrate 1.11879315290748 g
- Cholesterol 16.6875 mg
- Fat 5.73343500353715 g
- Fiber 0.0943500014073559 g
- Protein 3.01347000070826 g
- Saturated Fat 2.92729950025345 g
- Serving Size 1 1 Serving (23g)
- Sodium 209.399807270161 mg
- Sugar 1.02444315150013 g
- Trans Fat 0.481218000550257 g
- Calories 67 calories
Place all of the ingredients for the pesto into a food processor and pulse until creamy. Taste and adjust to your preference. If it’s not creamy enough, you can add some water or more oil.If eating same-day: Toss the zucchini noodles in a medium mixing bowl with the pesto. Top, in this order, with artichoke hearts, red onion, chickpeas, olives, feta cheese and finally the spinach. Refrigerate for later use. To serve, pour into a bowl and toss together.If letting sit overnight or more than 24 hours: in the bottom of the mason jar, add in the pesto. Top, in this order, with: artichoke hearts, red onion, chickpeas, spinach, olives, feta cheese and finally, the zucchini noodles. Refrigerate for future use. To serve, pour into a bowl and toss together.
