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Pasta Salad in a Jar


"Whether you're packing a picnic or just an office lunch, this Mason jar meal not only helps with portability but also portion control. Starring Three Bridges® Organic Spinach and Cheese Tortellini, colorful veggies, and greens, the final product is definitely Instagram-worthy. Store in the refrigerator for up to a week. When it's time to eat, just shake well and serve!"
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40 m servings 719 cals
Original recipe yields 2 servings (1 mason jar)

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  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of lightly salted water to a boil. Cook tortellini in the boiling water until they float to the top, 5 to 7 minutes. Drain water. Place in the refrigerator to cool, about 15 minutes.
  2. Layer pesto, cucumbers, tomatoes, onions, tortellini, and mache into the canning jar; season with salt and pepper.


  • Cook's Notes:
  • Romaine lettuce can be substituted for the mache.
  • The tortellini can be made ahead of time.
  • Ideally the heartier and heavier ingredients are layered on the bottom and the more delicate lighter ingredients are on the top.

Nutrition Facts

Per Serving: 719 calories; 39.1 g fat; 66.6 g carbohydrates; 29.2 g protein; 76 mg cholesterol; 1027 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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All the ingredients are very good for a pasta salad. It tasted great but I had to take everything out of the jar to mix up! Good recipe.