Print

Fresh Mason Jar Caprese Pasta Salad

fresh mason jar caprese pasta salad - featured image
Print Recipe

A fresh and easy make-ahead Mason jar Caprese pasta salad featuring rotini pasta, cherry tomatoes, fresh mozzarella, and basil, dressed with a light balsamic vinaigrette. Perfect for quick lunches and meal prep.

Ingredients

Scale
  • 8 ounces rotini pasta, cooked al dente
  • 1 pint cherry tomatoes, halved
  • 8 ounces fresh mozzarella balls (bocconcini), drained and halved or quartered
  • 1 cup loosely packed fresh basil leaves, torn or whole
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 small garlic clove, minced
  • Salt to taste
  • Freshly ground black pepper to taste
  • Optional: pinch of crushed red pepper flakes
  • Optional: toasted pine nuts for crunch

Instructions

  1. Bring 4 quarts of salted water to a boil. Add 8 ounces rotini pasta and cook until al dente, about 9-11 minutes. Stir occasionally to prevent sticking. Drain immediately and rinse under cold water to stop cooking. Let drain well.
  2. In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons balsamic vinegar, 1 minced garlic clove, salt, and pepper to taste. Adjust seasoning as needed.
  3. Halve the cherry tomatoes and cut mozzarella balls into halves or quarters depending on size. Set aside.
  4. Layer the mason jars by spooning about 2 tablespoons of dressing into the bottom of each jar. Add a layer of cooked pasta (about 1 cup or 140g), followed by cherry tomatoes, mozzarella, and fresh basil leaves (about a quarter cup per jar). Repeat layers until the jar is nearly full, finishing with basil on top.
  5. Seal the jars tightly and refrigerate for at least 2 hours before eating to allow flavors to meld and keep ingredients fresh.
  6. When ready to serve, shake the jar well or pour contents into a bowl and toss gently to distribute the dressing.

Notes

Do not overcook pasta; al dente is key. Rinse pasta under cold water to stop cooking and prevent clumping. Layer dressing at the bottom of the jar to avoid sogginess. Fresh basil on top keeps it from wilting. Salad keeps well up to 3 days refrigerated. Add extra olive oil or balsamic if pasta seems dry after chilling. For vegan version, substitute mozzarella with vegan cheese or marinated tofu. For gluten-free, use gluten-free pasta.

Nutrition

Keywords: Caprese pasta salad, Mason jar salad, make-ahead lunch, fresh mozzarella, cherry tomatoes, basil, balsamic vinaigrette, easy pasta salad

Find it online: https://milaspoon.com/fresh-mason-jar-caprese-pasta-salad-recipe-easy-make-ahead-lunch-ideas/