Print

Fresh Rainbow Veggie Pasta Salad Mason Jars Easy Healthy Recipe

fresh rainbow veggie pasta salad - featured image
Print Recipe

A fresh, colorful, and portable pasta salad layered in Mason jars with crisp veggies and a tangy herb vinaigrette. Perfect for picnics, lunches, or easy weeknight dinners.

Ingredients

Scale
  • 6 oz (170 g) rotini pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup diced bell peppers (red, yellow, green mix)
  • ½ cup shredded purple cabbage
  • ½ cup grated carrots
  • ¼ cup thinly sliced red onion (optional)
  • ¼ cup chopped fresh parsley
  • ¼ cup extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 1 tbsp honey or maple syrup
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp chopped fresh basil (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 6 oz (170 g) rotini pasta and cook according to package instructions (8-10 minutes) until al dente. Stir occasionally to prevent sticking. Drain the pasta in a colander and rinse under cold water to stop the cooking process and cool the noodles. Set aside to drain well.
  2. While pasta cooks, halve the cherry tomatoes, dice the bell peppers, shred the cabbage, grate the carrots, and thinly slice the red onion. Chop the parsley and basil finely.
  3. In a small bowl, whisk together ¼ cup olive oil, 3 tbsp red wine vinegar, 1 tbsp honey, 1 tsp Dijon mustard, minced garlic, salt, and pepper. Taste and adjust seasoning. Stir in the chopped basil last.
  4. In a large mixing bowl, combine the cooled pasta, cherry tomatoes, bell peppers, cabbage, carrots, red onion, and parsley. Pour the vinaigrette over and toss gently until everything is evenly coated. Avoid overmixing to keep the veggies crisp.
  5. Spoon the pasta salad into clean 16 oz (500 ml) Mason jars, packing gently but leaving a little room at the top. Screw on the lids tightly and refrigerate until ready to eat.
  6. When ready to serve, give the jar a good shake or pour the salad into a bowl. The pasta should be tender but firm, veggies crisp, and the dressing tangy and fresh.

Notes

Do not overcook the pasta; rinse with cold water to stop cooking and prevent sogginess. Chop veggies uniformly for even layering. Make vinaigrette fresh and toss just before serving to keep veggies crisp. Layer heavier ingredients like pasta and tomatoes at the bottom and lighter herbs and cabbage on top. Keep dressing separate if preparing ahead.

Nutrition

Keywords: pasta salad, mason jar salad, veggie pasta salad, healthy pasta salad, picnic recipe, easy pasta salad, rainbow salad

Find it online: https://tinastirs.com/fresh-rainbow-veggie-pasta-salad-mason-jars-easy-healthy-recipe/