Pasta Salad in a Jar Recipe
Pasta Salad in a Jar Recipe photo by Taste of Home
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Pasta Salad in a Jar Recipe

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If you're planning a picnic, make this pasta a day ahead. For my husband's lunch at work, I sometimes tie a plastic fork on the jar. —Pat Neiheisel, Leetonia, Ohio
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:16 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 16 servings


  • 8 ounces each uncooked bow tie pasta, medium pasta shells and wagon wheel pasta
  • 2 cups Greek vinaigrette
  • 3 cups cherry tomatoes, halved
  • 1 medium red onion, finely chopped
  • 1 jar (12 ounces) marinated quartered artichoke hearts, drained and coarsely chopped
  • 1 jar (12 ounces) roasted sweet red peppers, drained and chopped
  • 1 cup chopped fresh basil
  • 1 cup grated Parmesan cheese
  • 1 package (3-1/2 ounces) sliced pepperoni
  • 1 can (2-1/4 ounces) sliced ripe olives, drained

Nutritional Facts

1 cup: 375 calories, 20g fat (4g saturated fat), 11mg cholesterol, 690mg sodium, 37g carbohydrate (5g sugars, 2g fiber), 9g protein.


  1. Cook pasta according to package directions for al dente. Drain pasta; rinse with cold water and drain well. Transfer to a large bowl.
  2. Add vinaigrette to pasta; toss to coat. Add vegetables, basil, cheese, pepperoni and olives; toss to combine. If desired, transfer to covered jars. Refrigerate until serving. Yield: 16 servings (1 cup each).
Originally published as Pasta Salad in a Jar in Taste of Home September/October 2015, p46

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dublinlab User ID: 1682119 259528
Reviewed Jan. 11, 2017

"Very good. The different shaped pasta makes it rather fun. A great lunch dish all by itself. I will make this again and again. Janet VFE"

toolbarsco User ID: 6725667 233370
Reviewed Sep. 24, 2015

"I agree that this is a delicious salad. It makes a huge amount! I used diced red pepper instead of roasted sweet red pepper and did not have Greek vinaigrette but used the Olive Garden salad dressing that you can get at Costco. It turned out great."

havingfunwithmyfamily User ID: 7043692 232640
Reviewed Sep. 11, 2015

"Easy and favorite kind of recipe. There is very little prep time, and the salad is fantastic. It feeds a large crowd, too. Perfect for holidays and special occasions. I, of course, never have all of the correct ingredients so I did improvise a little. I used Kalamata olives in place of artichokes, and could only find cherry peppers as my sweet red pepper. Close enough, right?! Delicious salad!"

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