Pasta Salad in a Jar Recipe
If you're planning a picnic, make this pasta a day ahead. For my husband's lunch at work, I sometimes tie a plastic fork on the jar. —Pat Neiheisel, Leetonia, Ohio
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 16
vegetarian
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
- 1 cup grated parmesan cheese
- 1 medium red onion finely chopped
- 1 can (2-1/4 ounces) sliced ripe olives drained
- 1 cup chopped fresh basil
- 8 ounces each uncooked bow tie pasta medium pasta shells and wagon wheel pasta
- 2 cups greek vinaigrette
- 3 cups cherry tomatoes halved
- 1 jar (12 ounces) marinated quartered artichoke hearts drained and coarsely chopped
- 1 jar (12 ounces) roasted sweet red peppers drained and chopped
- 1 package (3-1/2 ounces) sliced pepperoni
- Carbohydrate 1.22699375016166 g
- Cholesterol 2.75000000350403 mg
- Fat 0.951137501139207 g
- Fiber 0.338250013366342 g
- Protein 1.45363125153142 g
- Saturated Fat 0.5485556256889 g
- Serving Size 1 1 serving (45g)
- Sodium 49.1856250608825 mg
- Sugar 0.888743736795322 g
- Trans Fat 0.0714637500701203 g
- Calories 19 calories
Directions Cook pasta according to package directions for al dente. Drain pasta; rinse with cold water and drain well. Transfer to a large bowl. Add vinaigrette to pasta; toss to coat. Add vegetables, basil, cheese, pepperoni and olives; toss to combine. If desired, transfer to covered jars. Refrigerate until serving. Yield: 16 servings (1 cup each). Originally published as Pasta Salad in a Jar in Taste of Home September/October 2015, p46
