Kale-Pasta Mason Jar Salad

pasta and kale in mason jars
Prep Time
15 min
Cook Time
15 min
4 servings

Bowtie pasta, kale, tomato and mozzarella come together in a mason jar for a fun, portable and vegetarian lunch.

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For the pasta and pine nuts

ounce bowtie pasta (farfalle)
cup pine nuts

For the dressing

cup olive oil
cloves garlic, minced
tsp kosher salt
tsp freshly ground black pepper
cup lemon juice or balsamic vinegar
Tbsp lemon zest
Tbsp chopped fresh basil
Tbsp chopped fresh parsley

For the kale

1 ½
bunches kale
ounce Parmesan, shaved
Kosher salt and freshly ground black pepper


cups halved cherry tomatoes
ounce small mozzarella balls



Special equipment: 4 quart-size mason jars and 1 pint-size mason jar

Step 1

Bring a pot of water to a boil and cook the pasta according to the package directions. Drain, rinse with cold water and add to a bowl. Set aside.

Step 2

Add the pine nuts to a small skillet over low heat. Toast slowly over the course of 3 to 4 minutes, tossing regularly. Remove from the skillet and set aside.

Step 3

In a large skillet, heat the olive oil and garlic over low heat so that the garlic slowly infuses the oil, about a minute. When the garlic begins to sizzle, stir it around so it doesn’t get too brown. When the garlic starts to turn golden, add the salt and pepper and stir; set aside for 5 minutes.

Step 4

After 5 minutes, pour the oil mixture (scraping out the salt, pepper and garlic) into a small mason jar. Add the lemon juice, lemon zest, basil and parsley, put the lid on and shake it.

Step 5

Finely slice 1 bunch of the kale. Set the same skillet (without cleaning it) over medium-high heat. Add the sliced kale and cook until partly wilted, about 5 minutes. Let cool, then add the Parmesan shavings and toss. Season with salt and pepper.

Step 6

Finely slice the remaining ½ bunch kale and set aside.

Step 7

Start by pouring ¼ cup dressing into each quart-size mason jar, followed by ¾ cup cherry tomatoes, 1 ¼ cups pasta, 1 tablespoon pine nuts, ½ cup cooked kale with Parmesan, 8 to 9 mozzarella balls and, finally, ½cup sliced raw kale. Put the lids on the jars and refrigerate until ready to eat.

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