Pasta Salad in a Jar
Pasta salad is the ultimate choose-your-own-adventure lunch between endless pairings of noodles, dressings, beans, veggies, cheeses, and proteins. This is a combo I have been making on repeat lately, and one jar yields about 40g protein and 18g fiber without trying too hard.
Ingredients
- 1 box (8 oz) chickpea pasta
- 1 (15 oz) can kidney beans, drained and rinsed
- 6 oz mozzarella pearls
- ½ cup bacon bits
- 1 cup chopped cucumber
- ½ cup chopped red onion
- ½ cup Olive Garden dressing (or you can make your own)
Instructions
1
Cook chickpea pasta according to package directions. Drain and let cool slightly.
2
For maximum freshness, use airtight jars and layer intentionally. Anything you want soaking the dressing up goes on the bottom, while anything you want to stay crisp and crunchy stays well above it near the top.
3
I layer mine in this order: dressing, kidney beans, mozzarella pearls, bacon bits, cucumber, red onions, then pasta.
4
Seal jars and refrigerate.
5
When it’s time to eat, dump it into a bowl and mix it up.
Nutrition Facts
Per serving (1 of 3)
750
Calories
40g
Protein
80g
Carbs
30g
Fat
18g
Fiber
