Jarred Pasta Salads

Jarred Pasta Salads

National Picnic Month calls for something easy, tasty and portable (doesn’t hurt to look at, either). 

Farfalle Pasta Salad with Smoked Salmon and Yogurt

Serving: 6 people

Ingredients
2/3 cup Farfalle
1 1/8 teaspoon extra virgin olive oil
1/3 cup cherry tomatoes, halved
2 tablespoons plain yogurt
1 hardboiled egg, sliced into rounds
1/3 cup red onion
1/3 cup smoked salmon
60 capers

Directions
1. Bring a medium pot of water to a boil
2. Cook pasta 1 minute less than package directions; drain
3. Drizzle with 1/8 teaspoon olive oil to prevent the pasta from sticking together, then lay it flat on a platter to cool down
4. Sauté red onion with remaining olive oil over high heat in a small skillet for 2 minutes; let cool
5. Toss all ingredients together
6. Divide into mason jars and top each with 10 capers


Asian Pasta Salad with Seaweed

Serving: 6 people

Ingredients
2/3 cup orzo pasta
1/8 teaspoon extra virgin olive oil
2/3 cup prepared seaweed salad
½ cup edemame
1 tablespoon low-sodium soy sauce
½ tablespoon sesame oil
6 shrimp, 31/40 size, cooked

Directions
1. Bring a small pot of water to a boil
2. Cook pasta 1 minute less than package directions; drain
3. Drizzle with olive oil to prevent the pasta from sticking together, then lay it flat on a platter to cool down
4. Toss all ingredients together and serve in mason jars


Italian Pasta Salad with Balsamic Vinegar

Serving: 6 people

Ingredients
2/3 cup elbows
1 tablespoon extra virgin olive oil
1/3 cup fresh mozzarella, diced
⅓ cup cherry tomatoes
5 leaves of basil
½ tablespoon balsamic vinegar
1/3 cup cooked ham, julienned

Directions
1. Bring a small pot of water to a boil
2. Cook pasta 1 minute less than package directions; drain
3. Drizzle with a tiny amount of olive oil to prevent the pasta from sticking together, then lay it flat on a platter to cool down
4. Toss all ingredients together and serve in mason jars

Photo credit: Lorenzo Boni


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