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Fresh Caprese Pasta Salad Jars

fresh caprese pasta salad jars - featured image
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A simple, fresh, and easy-to-make cold pasta salad layered in jars, featuring cherry tomatoes, mini mozzarella balls, fresh basil, and a tangy balsamic glaze. Perfect for meal prep and portable lunches.

Ingredients

Scale
  • 1 ½ cups (about 150g) dry pasta (small shapes like rotini or penne recommended)
  • 1 ½ cups cherry tomatoes, halved
  • 1 cup mini mozzarella balls (bocconcini), drained
  • ¼ cup fresh basil leaves, torn
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic glaze
  • Salt and freshly ground black pepper, to taste
  • Optional: pinch of red pepper flakes
  • Optional: 1 tablespoon pine nuts or toasted walnuts
  • Optional: 1 teaspoon garlic powder or minced fresh garlic

Instructions

  1. Bring a large pot of salted water to a boil. Add 1 ½ cups (150g) dry pasta and cook according to package directions until al dente, about 8-10 minutes.
  2. Drain pasta in a colander and rinse under cold water to stop cooking and cool it down. Drain well to avoid sogginess.
  3. While pasta cooks, halve the cherry tomatoes, drain the mozzarella balls, and tear the basil leaves into bite-sized pieces. If using nuts, toast them lightly in a dry skillet over medium heat for about 2 minutes, then set aside.
  4. In a mixing bowl, gently toss the cooled pasta with olive oil, salt, and pepper. Add cherry tomatoes, mozzarella, and basil. Optionally, add garlic powder or red pepper flakes. Stir carefully to avoid breaking the mozzarella balls.
  5. Layer the jars starting with a base of pasta salad, then add a layer of fresh basil leaves on top. Drizzle 1 teaspoon of balsamic glaze over each jar’s contents before sealing. Leave space at the top for shaking before eating.
  6. Seal jars tightly and refrigerate for at least 1 hour before eating. Flavors will meld, and basil will stay fresh. Jars keep well up to 3 days.
  7. Before eating, gently shake the jar or stir the contents in a bowl. Serve cold or slightly chilled.

Notes

Do not overcook pasta to keep it firm and prevent sogginess. Rinse pasta under cold water to stop cooking and cool quickly. Add basil last to keep it fresh and green. Drizzle balsamic glaze just before sealing jars to avoid sogginess. Gently fold ingredients to keep mozzarella balls intact. Can be made gluten-free by using gluten-free pasta or spiralized zucchini. For vegan option, replace mozzarella with tofu or plant-based cheese and use maple syrup instead of honey in balsamic glaze.

Nutrition

Keywords: Caprese, pasta salad, cold lunch, meal prep, mozzarella, cherry tomatoes, basil, balsamic glaze, easy recipe

Find it online: https://realityeats.com/fresh-caprese-pasta-salad-jars-5-easy-cold-lunch-recipes/