Lemon Basil Vegetable Pasta Salad in a Jar

Lemon Basil Vegetable Pasta Salad in a Jar with six layers of flavors including pasta, tomatoes, mozzarella cheese, red onion, zucchini and squash and a fresh lemon basil dressing!

Course Salad

Cuisine American

Prep Time 10

Cook Time 5

Total Time 15

Servings mason jar salads

Calories 455kcal

Author Ashley C.

Ingredients

For the dressing:

2/3 cup fresh basil
1/2 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice
1 garlic clove

For the salad:

1 tablespoon extra virgin olive oil
1 small zucchini chopped into bite-sized pieces
1 small summer squash chopped into bite-sized pieces
2 cups cooked bowtie pasta
1 1/2 cups mixed cherry tomatoes halved
1 cup mozzarella balls
2/3 cup chopped red onion
fresh basil for garnish

Instructions

To make the dressing:

Combine the basil, olive oil, lemon juice and garlic in a food processor. Pulse until well blended; set aside.

To make the salad:

In a medium nonstick skillet over medium heat, heat the olive oil. Add the zucchini and squash and cook until tender and cooked through, about 3 to 4 minutes. Remove from heat.
In a small bowl, combine the pasta and two tablespoons dressing. Stir to combine.
Divide the dressing between four standard sized mason jars. Layer the remaining ingredients in the mason jars, starting with the pasta on the bottom, tomatoes, mozzarella and onion in the middle and the cooked zucchini and summer squash mixture on top. Garnish with fresh basil, if desired. To serve, pour the contents of jar into a bowl and mix to combine. You can also seal jar and store in the refrigerator for 2 to 3 days.

Nutrition