Mason Jar Asparagus Pasta Salad.
Springtime is asparagus time! It’s also time to start eating pasta salad again! Because while I love pasta salad, I always have a hard time enjoying a cold salad during the cold winter. But now that the weather is finally warming up you can be sure I’ll be stocking my fridge with Mason jar pasta salads! One of the first ones I’ll be enjoying this season is this delicious Asparagus Balsamic Fettuccine Mason Jar Salad!
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I over-purchased asparagus for Easter, so I decided to use up the excess in this Mason jar salad. My asparagus hadn’t been cooked yet, but if yours had it probably would still work well. It just might be a bit softer than the asparagus I prepared here, but that’s not necessarily a bad thing.
Asparagus Balsamic Fettuccine Mason Jar Salad
Makes 3 pints, so 3 1 pint Mason jars of salad
Ingredients
12 asparagus spears
1 cup diced bell pepper
2 cups fettuccini or noodle of choice (I used a refrigerated fettuccini)
3 cups fresh spinach
Handful fresh basil leaves
1 cup chopped tomatoes
1⁄2 cup feta cheese
1⁄2 cup kalamata olives
1⁄2 tbsp coconut oil
1/3 cup balsamic vinegar
1 tbsp Dijon mustard
1 minced garlic cloves
1 tsp marjoram
Directions
1. Boil noodles.
2. Chop asparagus on a diagonal into 1 1⁄2” pieces and sauté in coconut oil until cooked, yet crisp. Set aside to cool.
3. In a small dish, combine balsamic vinegar, Dijon mustard, garlic, marjoram.
4. Roll basil leaves and thinly slice.
5. Add basil leaves to balsamic dressing.
6. Layer the Mason jar salad: put half the noodles on the bottom of 3 pint jars. Top with spinach, bell pepper, tomatoes, olives, feta, and asparagus (pressing ingredients into the jar). Finish with the rest of the noodles and top with balsamic dressing.
7. Store in refrigerator until serving. Then enjoy your asparagus balsamic fettuccine Mason jar salad!
Do you like pasta salads during the cooler months or only during the spring/summer?
Asparagus Balsamic Fettuccine Mason Jar Salad
Description
For a refreshing, light lunch this spring/summer, you have to make this asparagus balasmic fettuccine Mason jar salad! It’s easy to make, and so tasty!
Ingredients
- 12 asparagus spears
- 1 cup diced bell pepper
- 2 cups fettuccini or noodle of choice (I used a refrigerated fettuccini)
- 3 cups fresh spinach
- Handful fresh basil leaves
- 1 cup chopped tomatoes
- 1⁄2 cup feta cheese
- 1⁄2 cup kalamata olives
- 1⁄2 tbsp coconut oil
- 1/3 cup balsamic vinegar
- 1 tbsp Dijon mustard
- 1 minced garlic cloves
- 1 tsp marjoram
Instructions
1. Boil noodles.
2. Chop asparagus on the diagonal into 1 1⁄2” pieces and sauté in coconut oil until cooked, yet crisp. Set aside to cool.
3. In a small dish, combine balsamic vinegar, Dijon mustard, garlic, marjoram.
4. Roll basil leaves and thinly slice.
5. Add basil leaves to balsamic dressing.
6. Layer the Mason jar salad: put half the noodles on the bottom of 3 pint jars. Top with spinach, bell pepper, tomatoes, olives, feta, and asparagus (pressing ingredients into the jar). Finish with the rest of the noodles and top with balsamic dressing.
7. Store in refrigerator until serving. Then enjoy your asparagus balsamic fettuccine Mason jar salad!
You might also be interested in: Italian Pasta Salad
