Rotini pasta, mozzarella pearls and crispy chickpeas are tied together with veggies and a balsamic vinaigrette in this meal prep-approved Vegetarian Pasta Salad in a Jar.
I go back and forth between liking and disliking meal prep. Some Sundays I’m all about getting lunch ready for the week.
I gather a few large-volume recipes (like rice and beans and enchilada casserole) and make them all at once. This cuts down on the time I would otherwise spend prepping each day after work.
Other weeks I prefer to eat something different every day, which is where this mason jar salad comes in.
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I think you’ll love this pasta salad because it’s super customizable — choose your favorite greens and pasta — and the recipe can easily be cut in half or doubled.
Like my chickpea salad sandwiches, this recipe is perfect for those who are new to meal prep.
The best part? It takes under an hour to put these Mason jar salads together and most of that time is spent waiting on the chickpeas to roast.
Ingredients
Salad in a Jar recipes are all about the layers. Since these jars make four servings of meal prep, that’s four days that they’ll be hanging out in the fridge.
We want to layer ingredients so that they avoid sogginess and stay crisp.
- Bottom layer: Balsamic vinaigrette
- Rotini pasta (it soaks up some of that good balsamic flavor!)
- Sliced cherry tomatoes
- Diced red onion
- Mozzarella pearls
- Romaine lettuce
- Top layer: Crispy chickpeas
Crispy chickpeas will get less crisp the longer they sit in the fridge. For best results, keep crispy chickpeas at room temp and add to the salad just before eating.
Balsamic vinaigrette
The combination of balsamic vinegar and olive oil is simple but delightful. If possible, use higher quality balsamic and olive oil. Just spending a few extra dollars on these ingredients can really improve flavor.
We will also add pepper, Italian seasoning and whole grain mustard.
Pro tip: Add whole grain mustard (that’s the kind that has seeds in it) to your balsamic vinaigrette to create an emulsion. The seeds in the mustard help hold the balsamic and oil together and adds a little extra flavor.
The mustard flavor is not very strong, so if you’re not a fan of mustard you may actually like this vinaigrette.
Customization ideas
- Use kale, spinach or spring mix in place of romaine
- Instead of regular rotini, use whole wheat or protein pasta for additional nutrients like protein and fiber
- If you’re not a fan of raw onion, diced red bell pepper will give a similar crunch
- Baby mozzarella balls not available? Try shredded mozzarella instead
- Make it vegan by omitting mozzarella entirely — replace with your favorite vegan shreds or add homemade cashew parmesan
I put my salads in these wide mouth 32 ounce Ball jars (also known as mason jars). They’re available at most grocery stores, on Amazon, and usually there’s several at the thrift store (that’s where most of mine are from).
Eat the salad straight out of the jar (that’s my preferred way) or pour it out into a bowl.
Looking for more meal prep recipes? You might like my kale and chickpea salad or Mediterranean couscous salad. Tofu & veggie spring roll bowls are another one of my go-to meal prep ideas!
Vegetarian Salad in a Jar Meal Prep
Rotini pasta, baby mozzarella balls and crispy chickpeas are tied together with veggies and a balsamic vinaigrette in this meal prep-approved Vegetarian Pasta Salad in a Jar.
Ingredients
- 2 cups dry rotini
- 1 can (15 ounces) dry chickpeas, drained and rinsed
- 1 teaspoon olive oil
- 1/4 teaspoon salt
- 1/4 cup balsamic vinegar
- 1/4 cup extra virgin olive oil
- 2 tablespoons whole grain mustard
- 1 tablespoon Italian seasoning
- 1/4 teaspoon black pepper
- 8 ounces cherry tomatoes, sliced in half
- 1/2 cup diced red onion
- 6 ounces mozzarella pearls
- 1 head romaine, chopped into 2" pieces (see note)
Instructions
- Cook rotini according to package instructions. Once cooked, place in the refrigerator to cool.
- Preheat oven to 400 degrees F.
- Pat chickpeas dry with a paper towel. Evenly layer on a parchment paper lined baking sheet. Drizzle with 1 teaspoon olive oil. Use clean hands to evenly coat, then sprinkle with 1/4 teaspoon salt.
- Roast chickpeas for 40 minutes, stirring halfway through. Remove from oven when golden brown and crispy.
- Make the balsamic vinaigrette by whisking together balsamic vinegar, olive oil, mustard, Italian seasoning and pepper in a small bowl. Alternatively, add ingredients to a small lidded jar (such as a small Ball jar) and shake until combined.
- To assemble the salads: Add two tablespoons vinaigrette to the bottom of a wide-mouthed Ball jar. Divide remaining ingredients evenly between four wide mouth 32 ounce ball jars in this order: pasta, cherry tomatoes, diced red onion, mozzarella pearls, romaine lettuce, roasted chickpeas. Alternatively, to keep the chickpeas crispy, store them at room temperature and add just before eating.
Notes
- One head of romaine yields 6 cups cleaned and chopped lettuce, or roughly 14-16 ounce prepackage lettuce.
- I use this salad spinner to make cleaning and prepping salad easier.
- Customization ideas: Choose whole wheat or protein pasta in place of regular rotini. Try bell peppers in place of (or in addition to) diced red onions. You can use store bought roasted chickpeas to cut down on time.
- To make vegan: Omit mozzarella balls and replace with an equal amount of homemade cashew parmesan or vegan shreds.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 538Total Fat: 27gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 34mgSodium: 763mgCarbohydrates: 53gFiber: 11gSugar: 11gProtein: 22g
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