Spring pasta salad in a jar recipe
Say goodbye to boring sandwiches and preservative-packed meal deals; we have a lunch to go recipe that can be whipped up in just a few minutes. Perfectly capturing the colours and fresh flavours of spring, this pasta salad in a jar combines peppery salad leaves, hearty pasta, crunchy vegetables and a zingy mint and pistachio pesto with a lemony tang.
The recipe makes enough for one person, though it can be easily scaled up and you can even prep a few portions in advance (the jars look very neat and pretty in the fridge, too).
It’s one of the many easy recipes featured in Lunch to Go: Everyday packed lunches made easy – a new cookbook specifically designed to help you embrace the art of the lunchbox, and craft healthier, tastier and cheaper meals for even the busiest of days. And when you’re not rushing around, there’s some fabulous inspiration for picnics, barbecues and garden parties in there.
Things to note:
You’ll need a 1 litre (34 fl oz) mason jar with a lid.
If you don’t have a spiralizer, simply grate the courgette (zucchini) instead.
This recipe makes twice the quantity of pesto needed, so use half and store the remaining half in an airtight container in the refrigerator for up to three days.
Ingredients
- 100 g dried fusilli pasta
- 4 tbsp extra virgin olive oil
- 75 g podded fresh or frozen peas
- 1 small handful of mangetout, trimmed
- 0.5 courgette, trimmed
- 1 small handful of rocket
- 50 g pistachio nuts
- 2 tbsp freshly chopped mint leaves
- 0.5 small garlic clove, crushed
- 0.5 lemon, freshly squeezed
- 1 pinch salt and freshly ground black pepper, to taste
- 3.5 oz dried fusilli pasta
- 4 tbsp extra virgin olive oil
- 2.6 oz podded fresh or frozen peas
- 1 small handful of mangetout, trimmed
- 0.5 courgette, trimmed
- 1 small handful of rocket
- 1.8 oz pistachio nuts
- 2 tbsp freshly chopped mint leaves
- 0.5 small garlic clove, crushed
- 0.5 lemon, freshly squeezed
- 1 pinch salt and freshly ground black pepper, to taste
- 3.5 oz dried fusilli pasta
- 4 tbsp extra virgin olive oil
- 2.6 oz podded fresh or frozen peas
- 1 small handful of mangetout, trimmed
- 0.5 zucchini, trimmed
- 1 small handful of arugula
- 1.8 oz pistachio nuts
- 2 tbsp freshly chopped mint leaves
- 0.5 small garlic clove, crushed
- 0.5 lemon, freshly squeezed
- 1 pinch salt and freshly ground black pepper, to taste
Details
- Cuisine: American
- Recipe Type: Salad
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 10 mins
- Serves: 1
Step-by-step
- Cook the pasta according to the instructions on the packet until al dente. Drain well and immediately refresh under cold water. Drain again and dry well. Combine with a little olive oil.
- Blanch the peas in lightly salted, boiling water for 1 minute. Drain and refresh under cold water and drain again. Shake dry.
- Thinly shred the mangetout and use a spiralizer (or grater) to spiralize or shred the courgette (zucchini).
- Place the rocket (arugula), pistachio nuts, mint leaves, garlic, salt and pepper and half the remaining olive oil in a food processor and blend until smooth. Combine the remaining oil with the lemon juice and season to taste.
- Arrange the pasta, vegetables and half the pesto in layers in the mason jar. Pour in the lemon dressing, cover the top with a round of baking parchment and seal the jar. Chill in the refrigerator until required.
Recipe adapted from Lunch to Go: Everyday packed lunches made easy. Published by Ryland Peters & Small (£14.99) Photography © Ryland Peters & Small.
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