Pasta Salad in a Jar

Name: Pasta Salad in a Jar
Prep time: 00:07:00
Cook time: 00:12:00
Ingredients: 2 tablespoons pesto1 teaspoon italian seasoning½ teaspoon kosher salt1 tablespoon olive oil1 tablespoon lemon juice1 tablespoon apple cider vinegar2 cups cooked pasta2 zucchini; sliced in half lengthwise and grilled or roasted2 ounces Cabot Extra Sharp Cheddar; cut into small cubes

– Makes 2 servings –

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Have you discovered the pasta salad in a jar trend yet? If so, you’re going to want to add this recipe to your rotation. If not, do yourself a favor and make this one to bring in for lunches this week. Once you do, it will become a staple on your weekly lunch menu! After you make this pasta salad in a jar, please feel free to share the recipe with family and friends on Facebook, Pinterest, Instagram, and Twitter!

Make the dressing by combining the pesto, Italian seasoning, kosher salt, olive oil, lemon juice, and apple cider vinegar in a small bowl. Divide the cooked pasta evenly between two jars and layer the sliced, grilled (or roasted) zucchini over the pasta. Pour pesto mixture evenly between the jars and top with cubes of Cabot Extra Sharp Cheddar Cheese or your favorite Cabot cheese.

Store in the refrigerator until ready to serve. Before enjoying, allow jars to come to room temperature and shake well to coat pasta. This keeps fresh for an entire week, giving you two delicious, healthy lunches. Now you just have to figure out what you’re eating for lunch on the other days! We’ll help you out! For another healthy lunch option that’s full of flavor, try our Southwest Chopped Salad!

As a cooperative of over 800 farm families, Cabot takes a lot of pride in making our award-winning dairy products. We’d love to hear your thoughts on this pasta salad in a jar, so please rate and review the recipe once you’ve made it.

Ingredients

2 tablespoons pesto
1 teaspoon italian seasoning
½ teaspoon kosher salt
1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
2 cups cooked pasta
2 zucchini, sliced in half lengthwise and grilled or roasted
2 ounces Cabot Extra Sharp Cheddar, cut into small cubes

Directions

COMBINE pesto, seasoning, salt, oil, juice and vinegar in a small bowl. Divide pasta evenly among two jars. Slice zucchini halves into half-moon pieces; layer over pasta. Pour pesto mixture evenly between both jars; top with cheese cubes. Store in refrigerator.

SERVE when ready; allow jars to come to room temperature. Shake well to coat pasta.

Recipe and photo courtesy of Regan Jones.

Extra Sharp White Cheddar Cheese