Mason Jar Salads have been taking over the internet for a little while now. I already have a Mason Jar Caesar Salad with Parmesan Crisps on the blog. These Greek Style Mason Jar Pasta Salads are by my little sister. We meal prepped a bunch of things together one day and she made these for me. I am hooked! Not only is she talented in her business as a wedding cake baker and designer, but she knows how to cook too. I love it when we get in the kitchen together. These Greek Style Mason Jar Pasta Salads are currently on repeat. Perfect for a picnic or a work desk lunch!
How to Layer the Ingredients in a Mason Jar Salad
There’s an art to the layering process in Mason Jar Salads. The key is to keep the greens away from the dressing. You don’t want a wilty mess. In this mason jar salad recipe, the pasta is on the bottom so it can take in the flavors of the dressing. Basically, you want to layer things on the dressing that won’t be effected by the additional moisture. Peppers, cucumbers, cabbage or carrots are all good items to start with.
I really hope that you make these for your work lunches or your beach picnics this summer. Also, if you live in the Maryland, DC, Virginia, Pennsylvania, or Virginia area and beyond check out Keshia’s Kakes. I can assure you that you won’t be disappointed.
PIN FOR LATER!
Greek Style Mason Jar Pasta Salads
- 3/4 cup Balsamic Dressing I like Newman's Brand.
- 1 cup Cherry Tomatoes halved
- 4 cups Baby Spinach
- 1 cup Cucumber
- 1 cup Feta Cheese Crumbled
- 1 cup Chickpeas Drained and rinsed
- 1 cup Rotini Pasta Cooked according to package instructions
- 1/2 cup Toasted Pine Nuts Can sub in nut of your choice or omit.
- 4 16 ounce Wide mouth Mason Jars
- Toast your nuts in a dry skillet over Medium heat. Make sure to watch them as they can burn fast.
- You are going to evenly distribute the ingredients over the 4 jars. Order is very important as you don't want to layer the greens on the dressing or tomatoes. These salads keep well due to the layering process.
- Layer items in the following order. Ingredients are in order from the bottom up: dressing, pasta, tomato, cucumber, chickpeas, feta, nuts then spinach.
- Store in the fridge for up to 3 days. When you're ready to serve, dump it onto a plate and enjoy!