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

other add-ins:
halved cherry tomatoes
heart of palm rounds
cubed mozzarella cheese
sliced green olives
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. 


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