Mini Pasta Salad Jars
Mini Pasta Salad Jars
Ingredients
For the Pasta Salad
- 1 1/2 cups small pasta, such as ditalini, elbow macaroni, or rotini
- 1 pint cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, any color, diced
- 1/4 cup red onion, finely diced
- 1/2 cup feta cheese, crumbled
- 1 can chickpeas, 15 ounces, rinsed and drained
For the Dressing
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Cook the small pasta according to package directions until al dente. Drain well, then rinse with cold water to stop the cooking and cool the pasta. Drain thoroughly again.
⏱️ 10 min
- 2
While the pasta cooks, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber and bell pepper, and finely dice the red onion. Crumble the feta cheese and rinse and drain the canned chickpeas.
⏱️ 10 min
- 3
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, dried oregano, salt, and black pepper until well combined.
⏱️ 3 min
- 4
In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, diced cucumber, diced bell pepper, diced red onion, crumbled feta cheese, and rinsed chickpeas.
⏱️ 2 min
- 5
Pour the prepared dressing over the pasta mixture. Toss gently to ensure all ingredients are evenly coated with the dressing.
⏱️ 2 min
- 6
To assemble the jars for school lunch, divide the dressing evenly among 4 (16-ounce) wide-mouth jars. Next, layer the heavier, non-absorbent ingredients such as chickpeas, bell pepper, and feta cheese. Follow with the lighter vegetables like cucumber and cherry tomatoes. Finally, top each jar with the pasta salad mixture.
⏱️ 3 min
- 7
Seal the jars tightly with lids and refrigerate until ready to serve. When ready to eat, simply shake the jar well to distribute the dressing and ingredients, then enjoy directly from the jar or pour into a bowl.
Kitchen Tools
Nutrition Facts (per serving)
Mini Pasta Salad Jars
Ingredients
For the Pasta Salad
- 1 1/2 cups small pasta, such as ditalini, elbow macaroni, or rotini
- 1 pint cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, any color, diced
- 1/4 cup red onion, finely diced
- 1/2 cup feta cheese, crumbled
- 1 can chickpeas, 15 ounces, rinsed and drained
For the Dressing
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Cook the small pasta according to package directions until al dente. Drain well, then rinse with cold water to stop the cooking and cool the pasta. Drain thoroughly again.
⏱️ 10 min - 2
While the pasta cooks, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber and bell pepper, and finely dice the red onion. Crumble the feta cheese and rinse and drain the canned chickpeas.
⏱️ 10 min - 3
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, dried oregano, salt, and black pepper until well combined.
⏱️ 3 min - 4
In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, diced cucumber, diced bell pepper, diced red onion, crumbled feta cheese, and rinsed chickpeas.
⏱️ 2 min - 5
Pour the prepared dressing over the pasta mixture. Toss gently to ensure all ingredients are evenly coated with the dressing.
⏱️ 2 min - 6
To assemble the jars for school lunch, divide the dressing evenly among 4 (16-ounce) wide-mouth jars. Next, layer the heavier, non-absorbent ingredients such as chickpeas, bell pepper, and feta cheese. Follow with the lighter vegetables like cucumber and cherry tomatoes. Finally, top each jar with the pasta salad mixture.
⏱️ 3 min - 7
Seal the jars tightly with lids and refrigerate until ready to serve. When ready to eat, simply shake the jar well to distribute the dressing and ingredients, then enjoy directly from the jar or pour into a bowl.