I must admit, I am a little jar crazy! Put food in a jar and I not only want to eat it but can’t wait to make it.
Pasta Salad In A Jar was ON THE MENU for the last picnic of the summer at StoneGable.
Tying a raffia bow around the jar and fixing colorful craft paper cut-outs over the lid insert made this pasta salad look so festive! I made everyone a hefty portion in a 1 pint jar…
Served from a big basket, they make such a wonderful and fun presentation.
Wouldn’t these work fabulously at a tailgate… a barn dance… a bonfire or anything that portable food is in order? Using a smaller half pint jar would work to give everyone a nice smaller size portion!
This is not a “rocket science” recipe. Use a little more or less, a little this or that. Change the ingredients to suite your taste.
StoneGable Pasta Salad In A Jar
1/2 box farfalle pasta (box ties)
1/2 box Gemelle (twisted, loose spiral pasta)
1/2 box pene (small ribbed tubes)
1-2 bottles of Greek dressing, I use Garden Gazebo
1 red onion, finely chopped
2 green peppers, finely chopped
1 jar roasted red peppers, drained and chopped
1 jar artichoke hearts, drained and rough chopped
10-15 oil packed sun dried tomatoes, drained and finely sliced
1 small can of black sliced olives, drained
1/4 lb sliced pepperoni, thinly sliced
1-2 cups Parmesan cheese, grated
handful fresh basil, chopped
fresh parsley, chopped
thyme for garnish
halved cherry tomatoes
heart of palm rounds
cubed mozzarella cheese
sliced green olives
toasted pine nuts
toasted pine nuts
Cook pasta according to the package directions, or even just a little underdone. Drain and put into a large bowl.
Add 1 bottle of good Greek salad dressing and mix well.
Add the remaining ingredients and mix. Add more dressing if desired.
Add a sprig of garnish to the top.
Jar and refrigerate.
SG Tip: Tie the raffia around the jar before adding the pasta salad.