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Fresh Mason Jar Caprese Pasta Salad

fresh mason jar caprese pasta salad - featured image
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A quick, easy, and healthy summer meal featuring layers of rotini pasta, fresh mozzarella, cherry tomatoes, basil, and a tangy-sweet balsamic glaze, perfect for portable lunches or light dinners.

Ingredients

Scale
  • 1 cup dry rotini pasta (about 85g)
  • Salt, for pasta cooking water
  • 1 cup cherry tomatoes, halved
  • 1 cup fresh mozzarella balls (bocconcini), drained and halved
  • 1/2 cup fresh basil leaves, roughly torn
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • Salt and freshly ground black pepper, to taste
  • 2–3 tablespoons balsamic glaze (store-bought or homemade)
  • Optional: pine nuts or toasted walnuts
  • Optional: red pepper flakes
  • Optional: arugula or baby spinach

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 cup (85g) of rotini pasta and cook according to package instructions until al dente, about 8-10 minutes. Stir occasionally to prevent sticking.
  2. Drain the pasta and rinse under cold water to stop cooking and cool it down. Set aside to drain thoroughly.
  3. While the pasta cooks, halve the cherry tomatoes and mozzarella balls. Roughly tear the basil leaves by hand.
  4. In a small bowl, whisk together 2 tablespoons of extra virgin olive oil, 1 tablespoon balsamic vinegar, and a pinch of salt and pepper to make the dressing.
  5. In a large bowl, combine the cooked pasta, cherry tomatoes, mozzarella, and basil. Pour the dressing over and gently toss to mix everything thoroughly but carefully.
  6. Spoon the tossed salad into 16 oz (500 ml) mason jars, packing gently but not smashing. Leave about half an inch of space at the top for the balsamic glaze.
  7. Just before serving or sealing the jars for later, drizzle 2-3 tablespoons of balsamic glaze over the top.
  8. Put on the lid tightly if packing for later. Keep refrigerated for up to 2 days. When ready to eat, give the jar a gentle shake or fork-toss to mix the glaze through.

Notes

Do not overcook the pasta; rinse under cold water to stop cooking and keep firm. Use fresh mozzarella balls for best texture. Layer ingredients in jars to keep basil fresh. Add balsamic glaze just before serving to avoid soggy pasta. The salad keeps refrigerated up to 2 days. Optional add-ins include pine nuts, red pepper flakes, or greens like arugula.

Nutrition

Keywords: Caprese, pasta salad, mason jar salad, summer meal, healthy lunch, easy recipe, balsamic glaze, fresh mozzarella, cherry tomatoes, basil

Find it online: https://flurpchef.com/fresh-mason-jar-caprese-pasta-salad-recipe-easy-healthy-summer-meal-ideas/