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.


  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.


  • Substitute baby kale for spinach if desired.

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