Caprese Pasta Mason Jar Salad

This is the greatest idea. Mason Jar salads. I make up 8 once a week so Paul and I can have salad anytime we want. Paul takes them to work for lunch or snack. The recipes call for a quart mason jar, but I use pint jars. I double the recipes then divide it into 6 to 8 pint jars.

Most of us know how time consuming it is to make salads yet we love them. Well here is your way out. The salad is complete with dressing and all, just dump in a bowl and mix it up.

Caprese Pasta Mason Jar Salad Servings 1 Prep Time Cook Time Ingredients 3 tablespoons Wildtree Basil Pesto 3 tablespoons warm water 2 teaspoons Wildtree Natural Grapeseed Oil 1/2 cup dry penne, prepared according to package directions ½ cup sundried tomatoes, chopped ¼ cup mild banana pepper rings, drained 1 ounce small mozzarella balls (cherry size), diced 1 cup packed baby spinach Nutritional Info Calories: 470 Fat: 22g Saturated Fat: 8g Carbohydrates: 52g Fiber: 9g Protein: 21g Cholesterol: 35mg Sodium: 1190mg

Method of Preparation Hydrate the Basil Pesto with the warm water, then stir in the Grapeseed Oil; set aside. Once pasta is cooked, rinse and drain under cold water. Return the drained pasta to the pan and toss with the prepared Basil Pesto. Add the pasta to the bottom of a 1 quart mason jar. Layer with sun dried tomatoes, banana pepper rings, mozzarella balls, and baby spinach. Seal the jar and refrigerate until you are ready to eat. Shake to mix up the ingredients.