Rotini pasta, baby mozzarella balls, and chickpeas are layered together with veggies and a balsamic vinaigrette in this meal prep-approved salad in a jar.
Cook rotini according to package instructions. Meanwhile, combine lentils and water in a medium sauce pot. Bring to a boil, then reduce to a simmer and cover. Cook until tender, about 15-20 minutes. Drain off excess water.
Make the balsamic vinaigrette by whisking together balsamic vinegar, olive oil, dijon mustard, Italian seasoning, salt 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 3 tablespoons vinaigrette to the bottom of a wide-mouthed Ball jar. Divide the remaining ingredients evenly between four jars in this order: cherry tomatoes, diced onion, chickpeas, lentils, pasta, mozzarella pearls, romaine lettuce.
Close jars and refrigerate up to 5 days. To serve, shake the salads in the jars to combine the ingredients or pour out into a bowl.
Notes
Romaine: 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. I basically stuff as much lettuce as I can fit into the jars.
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 mozzarella.