The Pioneer Woman

The Pioneer Woman

Kale-Pasta Mason Jar Salad

  • prep time15 min
  • total time 30 min
  • serves 4

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

87 Ratings
Directions for: Kale-Pasta Mason Jar Salad


Pasta and Pine Nuts

8 oz bowtie pasta (farfalle)

¼ cup pine nuts


1 cup olive oil

6 cloves garlic, minced

½ tsp kosher salt

1 tsp freshly ground black pepper

½ cup lemon juice or balsamic vinegar

1 Tbsp lemon zest

1 Tbsp chopped fresh basil

1 Tbsp chopped fresh parsley


1 ½ bunches kale

4 oz Parmesan, shaved

Kosher salt and freshly ground black pepper


3 cups halved cherry tomatoes

8 oz small mozzarella balls


Pasta and Pine Nuts

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.

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.


1. 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.

2. 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.


1. 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.

2. Finely slice the remaining 1/2 bunch kale and set aside.


1. Start by pouring 1/4 cup dressing into each quart-size mason jar, followed by 3/4 cup cherry tomatoes, 1 1/4 cups pasta, 1 tablespoon pine nuts, 1/2 cup cooked kale with Parmesan, 8 to 9 mozzarella balls and, finally, 1/2 cup sliced raw kale. Put the lids on the jars and refrigerate until ready to eat.

Tips and Substitutions

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

See more: Salad, Pasta, Lunch, Cheese, Tomatoes, Vegetables

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