Jarred Pasta Salad Recipe

Move over potato salad, this simple pasta salad is the perfect picnic food. Thanks to all the fresh veggies, it is frosty and filling without being too heavy for warm weather. Plus, you can make it in advance because it tastes even better the next day. Try it as a simple side dish or add some grilled chicken for an easy entrée.

Jarred Pasta Salad Recipe

Yield: Approx. 6 to 8 servings
6 ounces tri-color rotini
olive oil
vinegar
½ teaspoon salt
1 teaspoon black pepper
1 teaspoon dried oregano, optional
¼ teaspoon crushed red pepper flakes, optional
medium cucumber
large tomato
½ medium green bell pepper
¼ medium red onion

Bring a pot of water to a boil and cook the pasta al dente according to the package directions. (Take one or two minutes off the standard cooking time.) Drain and toss with 1 tablespoon of olive oil. To cool pasta quickly, spread into a single layer on baking sheet.

Meanwhile, combine ¼ cup olive oil, ¼ cup vinegar, and seasonings. Stir together and set aside.

Use a knife or vegetable peeler to peel the cucumber. For added color and texture, leave alternating rows of the peel intact. Cut the cucumber into quarters lengthwise. Then, cut into chunks about a half-inch thick. Coarsely dice the tomato to form pieces about the same size as the cucumbers.

Cut the bell pepper into strips and trim into bite-size pieces. Repeat for the onion, but make the slices thinner.

Combine cooled pasta and veggies in a large bowl. Top with dressing and mix. To create individual side-dish portions, transfer the pasta salad into pint-size jars. Divide any remaining dressing between jars and refrigerate at least one hour before serving. For best results, let the salad chill overnight.

Jarred Pasta Salad Recipe Tips

Be careful not to overcook the pasta because it will continue to soften as the ingredients meld together.

For heartier flavor, add in sliced black olives, feta cheese, or shredded mozzarella cheese.

Pin It