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🍝 Pasta Salad in a Jar

440 kcal · 30 min · 4 servings

Ingredients

• Salt pinch
• Penne Rigate 500 g
• Cherry tomato mix 250 g
• Mini mozzarella balls 125 g
• Walnut kernels 4 tbsp
• Lemon 1 pc
• Basil, fresh 20 g
• Parsley, fresh 10 g
• Olive oil 8 tbsp
• Pepper, black ground pinch

Instructions

1. 1. Bring five liters of salted water to a boil in a large pot.
2. 2. Cook the pasta for nine minutes until it is al dente (firm to the bite).
3. 3. Drain the pasta in a sieve.
4. 4. Rinse the pasta with cold water.
5. 5. Let the pasta drain completely.
6. 6. Wash the tomatoes thoroughly.
7. 7. Cut the tomatoes in half.
8. 8. Drain the mini mozzarella in a sieve.
9. 9. Heat the walnuts in a pan without fat over medium heat.
10. 10. Toast the walnuts for two minutes.
11. 11. Cut a lemon in half.
12. 12. Squeeze the juice from the lemon.
13. 13. Wash the herbs.
14. 14. Dry the herbs well.
15. 15. Remove thick stems from the herbs.
16. 16. Place the herbs in a tall container.
17. 17. Add two tablespoons of lemon juice to the herbs.
18. 18. Add olive oil to the herbs and lemon juice.
19. 19. Blend the mixture into a dressing.
20. 20. Season the dressing with salt.
21. 21. Season the dressing with pepper.
22. 22. Fill the basil dressing into the jars.
23. 23. Layer the pasta into the jars.
24. 24. Layer the mini mozzarella into the jars.
25. 25. Layer the tomatoes into the jars.
26. 26. Layer the walnuts into the jars.
27. 27. Refrigerate the jars until you are ready to serve.
28. 28. Shake the jars well before eating.
29. 29. Serve the salad.

Nutrition per serving

• kcal: 440
• Protein: 12 g · Fett/Fat: 25 g · Carbs: 43 g