Mason Jar Salad Recipe: Fresh Mozzarella, Tomato, Pasta, and Spinach

masonjarmozzsalads

Over the last month mason jar salads have become my go to lunch. I love them! When I first came across this new make ahead idea I thought they were just another pretty Pinterest creation. Well I was wrong. Using mason jar salads, as opposed to plastic containers, keeps the salad ingredients incredibly fresh throughout the week and makes transporting my lunch very convenient. Not to mention, these mason jar salads, are the sole reason my consumption of vegetables has more than doubled. I highly recommend you give them a try!

I have been playing around with different salad combinations. Last, week I layered balsamic dressing, tomatoes, fresh mozzarella, whole wheat pasta, and spinach. Such a basic and classic combination yet so delicious! Easily one of my favorites so far! I absolutely love the way the tomatoes marinate in the dressing. Honestly, they just get better as the week goes on.

I actually am thinking about making a jar with just tomatoes and dressing – they are that good.

Remember, it is easier to pour these salads into a bowl when ready to eat. I know that is one more bowl but personally I have not found it not to be an issue. The benefits easily outweigh any inconvenience.

5.0 from 2 reviews
Mason Jar Salad Recipe: Fresh Mozzarella, Tomato, Pasta, and Spinach
 
Prep time
Total time
 
Author:
Recipe type: Salad
Serves: 5
Ingredients
  • 10 tablespoons balsamic vinegar dressing (I use Newmans own brand)
  • 1 quart grape tomatoes
  • 10 ounces fresh mozzarella
  • 2 cups dry whole grain pasta, cooked
  • 10 cups baby spinach
  • 5 quart size mason jar salads
Instructions
  1. Divide ingredients evenly in mason jars starting with dressing, then tomatoes, mozzarella, pasta, and ending with spinach. Place lid on jar and close tight.
  2. Shake jar to coat dressing and pour into bowl to eat.
Notes
Make Ahead Instructions These salads can be made ahead of time and will last 5-7 days in the refrigerator.
Nutrition Information
Serving size: 1 mason jar salad Calories: 382 Fat: 22 Carbohydrates: 30 Fiber: 6 Protein: 22

 

Comments

  1. This is going to be a stupid question, but you don’t shake them up until you’re ready to eat them, right? Just wondering how the mozzarella marinated in the dressing??
    Thanks!

    • Bill Sferro says:

      I remove my jar from fridge and turn it upside down and let it rest in this position 5 minutes or so. It mixes very nicely and when I plate it I do not have to stir or mix it so much.

  2. Karol Westbrook says:

    I’ve been enjoying these so much! Here is what I am doing about the transporting a bowl dilemma. My boys love to eat salads for lunch but are not about to take a mason jar and bowl to school! So, I make their salads up ahead of time in jars without dressing. I go ahead and put dressing in 2oz. solo containers with lids that I get at a restaurant supply store. All I have to do in the mornings is pour the salad out of a jar into a 3 1/8 cup glad ware container, tuck the dressing container into the salad, and place the lid on top. Even if the dressing leaks, which it never does, it would only get on the salad. Of course croutons, ramen noodles, tortilla strips, etc. are already in baggies. Hope these ideas will help, and I love how you posted this as a recipe, giving exact quantities for a week’s worth of salads. Keep ‘em coming!

  3. Jennie says:

    So you are just closing the lids tightly, not vacuum sealing them??

  4. You could add grilled cubed chicken to this and it would be even better!!

  5. Meagan Brown says:

    Great idea! Definitely something I will be trying. I’ve always hated how my lettuce gets soggy from the dressing and I hate carrying an extra little container of dressing to add later so thanks for the idea!!!!

  6. Mechale brewer says:

    That’s a lot of protein per serving. Are you sure that’s correct?

    • Pretty sure but I will double check. I use My Fitness Pal to calculate.

      • Gillian says:

        what if you want to add mushrooms how would you go about doing that? Are mushrooms hardy enough to sit in the dressing? would it be best if you cooked them before you put them in a jar?

        thank you

        Gillian

  7. If you make these up on a Sunday how many days are the good for?

Trackbacks

  1. […] week after week – balsamic dressing, tomatoes, cucumbers, chicken or turkey, and baby spinach or this one. As much as I like those flavors I was getting a little bored so I decided to switch it […]

  2. […] {fresh mozzarella, tomato, pasta and spinach} […]

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