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Fresh Mason Jar Pasta Salad Recipe for Easy Picnic Lunch Ideas

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A quick and easy layered pasta salad packed in mason jars, perfect for fresh, portable picnic lunches with crisp veggies, tender pasta, and a tangy olive oil lemon dressing.

Ingredients

Scale
  • 6 ounces (170g) rotini or bow-tie pasta
  • Salt for boiling water
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • Salt and freshly ground black pepper, to taste
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced (peeled if preferred)
  • ½ cup black olives, sliced
  • ½ cup red bell pepper, diced
  • ¼ cup red onion, finely chopped (optional)
  • ½ cup fresh mozzarella balls or cubed feta cheese
  • 1 cup fresh spinach or mixed salad greens (packed lightly)
  • Fresh basil leaves for garnish (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 6 ounces (170g) of rotini pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking. Drain and rinse under cold water to stop cooking and cool the pasta. Let it drain thoroughly (about 5 minutes).
  2. In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, and 1 minced garlic clove. Season with salt and freshly ground black pepper to taste. Set aside.
  3. While the pasta cooks, halve the cherry tomatoes, dice the cucumber and red bell pepper, slice the black olives, finely chop the red onion (if using), and tear basil leaves into small pieces. Keep the spinach or mixed greens fresh and dry.
  4. Layer the salad in mason jars: (a) Spoon about 2 tablespoons of the dressing into the bottom of each jar. (b) Add a layer of cooked pasta (about ¾ cup or 100g per jar), tossing lightly with a bit of dressing before adding if desired. (c) Layer the denser veggies next: cucumbers, tomatoes, bell peppers, olives, and red onion. (d) Add the cheese layer (mozzarella or feta), then a layer of spinach or mixed greens on the top. (e) Seal the jars tightly with lids and refrigerate until ready to serve.
  5. When ready to eat, shake the jar gently or pour contents into a bowl to mix. The dressing at the bottom will coat the pasta and veggies perfectly.

Notes

Keep dressing at the bottom and greens at the top to avoid soggy salad. Rinse pasta under cold water after cooking to stop cooking and cool it. Dry greens thoroughly to prevent sogginess. Assemble jars the night before and refrigerate; best eaten within 24 hours but can last up to 2 days chilled. Use gluten-free pasta for gluten-free version. For dairy-free, replace cheese with avocado or nuts.

Nutrition

Keywords: mason jar pasta salad, picnic lunch, easy pasta salad, layered salad, portable lunch, fresh pasta salad, healthy picnic food

Find it online: https://lyrafeast.com/fresh-mason-jar-pasta-salad-recipe-for-easy-picnic-lunch-ideas/