Artichoke and Tortellini Mason Jar Salad

Mason Jar Salad Tortellini and Artichoke

It has been one of my goals to start creating new mason jar salad recipes. I love them and apparently so do all of you because it is one of the recipes searched the most on Organize Yourself Skinny. The other one is my Turkey Bacon Ranch Wrap – you all go ga ga for that one.

My latest mason jar creation is inspired by a tortellini pasta recipe I love. It is a tomato sauce that includes artichoke hearts, red onion, and goat cheese. Delish! I haven’t posted it yet because every time I make it I forget to write down the measurements.  I promise I will post that recipe soon. Until then let me show you how I took those flavors and switch them up a bit for my Tortellini and Artichoke Mason Jar Salad.

For the dressing I decided on Italian – my favorite is Family Recipe Italian by Newmans Own. You could make your own dressing but for me I just prefer to grab a good bottle off the shelf. Then I layered the salad with cherry tomatoes, red onion, artichoke hearts, cheese filled tortellini, crumbled goat cheese, and a spinach arugula blend. I love arugula. It lends such a great peppery flavor to recipes.

Be mindful when it comes to the tortellini. The calories can add up rather quickly. Originally, I was going to make the whole bag then just divide among the jars but the calorie and fat count was through the roof. So I decided to use half the bag and then divide that amount between the 5 mason jars. This brought the calories way down and was the perfect amount of tortellini per salad.

I really enjoyed this salad and will add it – along with my black bean and corn salad – onto my mason jar rotation.

Also check out my fresh mozzarella , tomato, and pasta mason jar salad.

If you have question about mason jar salads check this post because I probably answered them there.

5.0 from 3 reviews
Artichoke and Tortellini Mason Jar Salad
Prep time
Cook time
Total time
Serves: 5
  • 5 quart size wide mouth mason jars
  • 10 tablespoons Italian dressing (I used Newmans Own Family Recipe Italian)
  • 1 quart cherry tomatoes, halved
  • 1 red onion, chopped
  • 2 cans quartered artichoke hearts, cut in half
  • 4 ounces dried cheese filled tortellini; cooked according to package directions (I bought the 8 ounce bag of Barilla brand cheese filled tortellini and only used half)
  • 5 ounces goat cheese
  • 5 cups bagged spinach/arugula blend salad
  1. Layer each mason jar with the ingredients starting with dressing then adding tomatoes, onion, artichokes, tortellini, goat cheese, and finishing with arugula/spinach blend.
  2. When ready to eat give the salad a shake and pour into a bowl.
Make Ahead Instructions

These mason jar salads can be made up to 5 days ahead of time and store in the refrigerator.
Nutrition Information
Serving size: 1 mason jar salad Calories: 410 Fat: 22 Carbohydrates: 37 WW Points +: 11 Fiber: 5 Protein: 14


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  1. I made this recipe last night. I do LOVE this. I like onions but these red ones are mighty pungent! Matter of fact, I was just to see the Dr. for pink eye. I’ve been on eyedrops for 2 days and when I went to cut the onion I had massive tears flowing out of that eye! I might switch up the onion factor a bit but it was very delicious! Love the goat cheese and tortellni & artichokes. Love it all! Can’t wait to try out your other options!

    • Try rinsing the chopped onion in cold water, it cuts down on the overwhelming taste a bit. You can also put the onion in the freezer for a few minutes before you chop it.

    • Shallots might be a better option. They are not as strong and they still taste great.

    • I even halved the amount of red onion I put in and I still found it a bit overpowering. Next time I make this, I’ll probably do a quarter of an onion (or maybe my onion was just really big?).

      • this recipe does sound delish. i think i would put the layers in differently though. maybe the onions might mellow if they were at the bottom in the dressing with the tomatoes after that — might marinate them some. don’t think they would get too soft, maybe just milder.

    • The larger the red onion, the milder it is, It might help to get the largest one you can find.

  2. I have to tell you, I was dubious. Not because I didn’t think it’d work, but because I wasn’t sure how I’d like it. I just wasn’t sure how it’d all taste together–I haven’t ever had artichokes in anything that wasn’t a dip with spinach 🙂 I made this on Saturday, and dumped the first one into a bowl today for lunch and it was AMAZING. All the flavors go together really well and I even ate the tomatoes…and I generally avoid them. This is going to make lunches for school MUCH easier!! Can’t wait to try the others.

  3. So good warmed in microwave! (Froze in office fridge so warmed to eat-love it warmed!!)

  4. I made this salad last night. I threw in some chicken breast for additional protein. When I opened the jar at work, all the chicken had large black spots on it. Any ideas? Would the artichoke cause discoloration on the chicken?. I’m not much of a cook (yes I know salad is not really cooking) so maybe I should just say I have always avoided spending time in the kitchen and I’m trying to mend my ways. Any ideas would be helpful

  5. I’ve tried the tomato, mozzarella and pasta salad which I loved. Was going to try this salad and I saw that this has tomatoes as well. I’m concerned with eating so many tomatoes, do you have any suggestions on other vegetables to substitute with?

  6. J Clement says:

    37 WW points!! OMG. Was going to make this until I saw the nutritional info. Bummer. Looks SO good!!


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