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Kale-Pasta Mason Jar Salad

pasta and kale in mason jars
Prep Time
15 min
Cook Time
15 min
Yields
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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ingredients

For the pasta and pine nuts

8
ounce bowtie pasta (farfalle)
¼
cup pine nuts

For the dressing

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

For the kale

1 ½
bunches kale
4
ounce Parmesan, shaved
Kosher salt and freshly ground black pepper

Assembly

3
cups halved cherry tomatoes
8
ounce small mozzarella balls
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directions

Notes

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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