A great grab-and-go lunch, this healthy salad is perfect for work, school or even a picnic. It’s a vegetarian salad, so if you want extra protein, feel free to add beans. Or toss in some cooked chicken if you like.

Directions:

  1. Cook pasta according to package directions. Drain and set aside; let cool.
  1. Divide pasta and cheese among four (8 oz.) Mason jars. Toss together tomatoes, cucumber, red pepper and onion. Divide evenly among jars.
  1. Red Wine Vinaigrette: Whisk together oil, parsley, vinegar, mustard, oregano, salt and pepper.
  1. Drizzle vinaigrette over tomato mixture; top with spinach. Cover and refrigerate for up to 4 hours. Shake before serving.

Tip:

  • Substitute baby kale for spinach if desired.

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