Vegetarian Pasta Salad in a Jar

Ingredients and Weight:

• 1 pound pasta (such as penne, rotini, or farfalle)
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/2 cup red onion, thinly sliced
• 1/2 cup bell pepper, diced
• 1/2 cup black olives, sliced
• 1/2 cup feta cheese, crumbled
• 1/2 cup chickpeas, rinsed and drained
• 1/4 cup fresh basil, chopped
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Preparation Time:

• 15 minutes

Cooking Time:

• According to pasta package instructions (usually around 10-15 minutes)

Difficulty Level:

• 1 (Simple)

Preparation Method Steps:

1. Cook the pasta according to the package instructions. Drain and rinse with cold water.
2. In a large bowl, combine all the ingredients except the pasta.
3. Whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper in a small bowl.
4. Pour the dressing over the salad ingredients and toss to combine.
5. Add the cooked pasta to the salad and stir well.
6. Divide the salad evenly among 8 clean 16-ounce mason jars. Refrigerate for at least 1 hour before serving.

Nutritional Information:

• Calories: 320
• Fat: 12g
• Carbohydrates: 35g
• Protein: 15g
• Fiber: 4g

Dish Characteristics:

• Vegetarian
• Fresh and vibrant flavors
• Perfect for meal prepping or lunches on the go
• Can be customized to suit personal preferences

User Comments:

• "This pasta salad is delicious and so refreshing! I love that I can make it ahead of time for a quick and healthy lunch." - Sarah
• "The flavors in this salad are incredible. I especially love the combination of the feta cheese and chickpeas." - Emily
• "I've made this salad several times now and it's always a hit at parties. It's so easy to prepare and everyone loves it." - John

Special Precautions and Tips:

• Be sure to use clean jars and lids to prevent spoilage.
• Refrigerate the salad for at least 1 hour before serving to allow the flavors to meld.
• The salad can be made up to 3 days in advance.
• To make a vegan version of this salad, omit the feta cheese and use plant-based milk in the dressing.