Lemon Basil Vegetable Pasta Salad in a Jar with six layers of flavor: pasta, tomatoes, mozzarella, red onion, zucchini and summer squash, all tossed with a bright lemon basil dressing.
Spring and early summer are my favorite seasons at the farmer’s market. The produce is at its peak—crisp cucumbers, tender zucchini, summer squash, fragrant basil and sun-ripened tomatoes. I recently picked up some of the best cucumbers from a nearby farm and came home inspired. With those fresh flavors in mind, I put together a lemon basil vegetable pasta salad in a jar that’s colorful, easy to assemble and perfect for lunches, picnics or potlucks.
The dressing is simple and bright: fresh basil, extra-virgin olive oil, freshly squeezed lemon juice and a clove of garlic blended until smooth. For convenience and portability, these salads are layered in mason jars with the dressing on the bottom, so ingredients stay fresh until you’re ready to eat. Layering also makes it easy to swap vegetables based on what you have on hand. Make several jars ahead of time for grab-and-go lunches—both kids and adults will appreciate the fresh, tangy flavors.
With summer approaching, these mason-jar pasta salads are ideal for outdoor gatherings, casual dinners and packed lunches. They store well in the refrigerator for two to three days when sealed, making them a practical and tasty option for a busy week. Have you tried making meals in jars? What’s your favorite mason jar recipe?
Lemon Basil Vegetable Pasta Salad in a Jar
Print Recipe
Ingredients
For the dressing:
- 2/3 cup fresh basil
- 1/2 cup extra virgin olive oil
- 1/4 cup freshly squeezed lemon juice
- 1 garlic clove
For the salad:
- 1 tablespoon extra virgin olive oil
- 1 small zucchini, chopped into bite-sized pieces
- 1 small summer squash, chopped into bite-sized pieces
- 2 cups cooked bowtie pasta
- 1 1/2 cups mixed cherry tomatoes, halved
- 1 cup mozzarella balls
- 2/3 cup chopped red onion
- fresh basil, for garnish
Instructions
To make the dressing:
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Combine the basil, olive oil, lemon juice and garlic in a food processor. Pulse until well blended; set aside.
To make the salad:
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In a medium nonstick skillet over medium heat, warm the tablespoon of olive oil. Add the zucchini and summer squash and cook until tender, about 3 to 4 minutes. Remove from heat and let cool slightly.
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In a small bowl, toss the cooked pasta with two tablespoons of the dressing.
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Divide the dressing among four standard mason jars. Layer the ingredients in each jar beginning with the dressed pasta, then the halved cherry tomatoes, mozzarella balls and chopped red onion. Top each jar with the cooked zucchini and summer squash. Garnish with fresh basil if desired. To serve, pour the jar into a bowl and toss to combine, or serve directly from the jar. Store sealed in the refrigerator for 2 to 3 days.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Other mason jar recipes:
Mason Jar Fruit Salad with Strawberry Mint Dressing
Fall Mason Jar Salad with Maple Balsamic Dressing
