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