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
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VERIFIED BY Taste of Home Test Kitchen
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- 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
- Cook pasta according to package directions for al dente. Drain pasta; rinse with cold water and drain well. Transfer to a large bowl.
- 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
Reviews forPasta Salad in a Jar
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MY REVIEW
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"
MY REVIEW
Reviewed Sep. 11, 2015
"easy and Delicious...my 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!"
