Mason Jar Salads with Tortellini is your new favorite lunch in a jar! They are loaded with fresh veggies, homemade salad dressing and cheese tortellini. Perfect for lunches on the go, picnics, back to school or meal prep.
Lunch in a jar mason tortellini salads are low budget, vegetarian and nutrient rich lunch. I often find myself wanting a good salad for lunch but don’t want to purchase one at a fast food restaurant and don’t have the time to get to a sit down restaurant so a mason jar salad helps solve that problem!
These meal prep salads can help you plan better for what you want for lunch or can be an easy lunch to pack for the kids to take to school.
Trust me when I say Mason Jar Tortellini Salads are going to be your newest obsession. Seriously!
Make the night before and grab one out of the fridge as you’re headed out for your day. You can eat out of the jar but sometimes it’s a little difficult – try to remember to bring a Tupperware container or bowl to dump your salad in to!
This recipe is simple and fresh. Sometimes there is no need to fancy things up when simple works. Make a few of these jars, stick them in the fridge, and they will stay fresh for up to 5 days. Personally I like to prepare 3 at a time and then switch up the dressing when I make my next 3!
What you’ll need for lunch in a jar salads:
- Salad dressing – check out my post on 6 Staple Summer Salad Dressings – I recommend using the lemon poppyseed or the Greek/Mediterranean dressing for these salads but any vinaigrette dressing works well!
- Cherry Tomatoes
- Cheese tortellini
- Orange Bell Peppers
- Feta Cheese
- Red Onion
- Butter Leaf Lettuce (or lettuce of choice; romaine, kale, arugula, iceberg).
How to assemble a salad in a jar:
The best way to assemble a mason jar salad is to put the salad dressing at the bottom and lettuce at the top. This way, when you dump the salad into a bowl, the lettuce is on the bottom of the bowl and then dressing pour over all of the goodies!
Everything in between the dressing and the lettuce doesn’t have to go in a particular order but I usually layer them in this fashion: dressing (first/at the bottom), cherry tomatoes, tortellini, orange bell pepper, feta cheese, red onion, lettuce (last/at the top)
Keep it vegetarian, or add an animal protein (such as chicken or steak).
Step by step:
Step 1: Pour the dressing in the bottom of the jar first. I like to use a wide mouth pint jar or mason jar. Pouring the dressing in first helps prevent the lettuce from getting soggy and when you pour the salad into a bowl, the dressing coats everything in the salad!
Step 2: Chop the cherry tomatoes and place right on top of the dressing.
Step 3: Place cooked tortellini on top of tomatoes and then layer the next 3 ingredients in really any order you’d like: orange bell pepper, feta cheese (or mozzarella balls), and red onion.
Step 4: Take your gently torn butter leaf lettuce (or salad of choice) and place on top! Put the lid on, and store in the fridge until ready to eat.Mason Jar Tortellini Salads are the perfect meal prep lunch. They come in handy for those busy summer days, picnics, or for a healthy and meatless back-to-school option! #masonjarsalad #krollskorner Click To Tweet
There really are no rules to making your lunch in a jar…if you don’t have all of the ingredients I list in this recipe, you can add some variety with these suggestions below.
- Add in almonds, walnuts or your favorite nut/seed. If I have pine nuts on hands I’ll usually throw them in too!
- Add in kidney beans, garbanzo beans, cubed tofu or lentils for a plant protein punch.
- Add in quartered cucumbers, mushrooms, carrots, corn or even asparagus.
- If you don’t want to use tortellini you can try it with another pasta, rice, quinoa or couscous.
- You can add a chopped hard boiled egg if you are a fan of egg in your salads!
- Play with the greens: I use butter leaf lettuce but you can use spinach, arugula, romaine, kale, etc.
How do you eat a mason jar salad?
Step 1: Unscrew the lid or cap
Step 2: Dump the jars contents into a bowl and stir to combine the dressing with all of the fixin’s. OR – Shake the jar to mix the dressing all around and eat straight from the jar or dump the “tossed” salad into a bowl!
Why should I make my salad in a jar anyways?
- It kind of lasts forever – OK – well, not forever. But 5 days! The lettuce stays nice and crisp and it tastes just as fresh as if you made it the same day.
- You have lunch prepared and ready to go right at your fingertips. If you’re anything like me I often find myself playing the, “What should I have for lunch today?” game, so mason jar salads take the guessing out of it for you.
- Filled with nutrients to keep you satisfied until dinner. I like to pair mine usually with a protein of choice – grilled chicken or a hard boiled egg and with a pear or apple.
- Only takes 30 minutes to make lunch for the week!
I hope you love this Mason Jar Tortellini Salad Recipe – they are the perfect lunch in a jar for a busy week!
Tortellini Mason Jar Salad
- 4 mason jars with lids
- 2 cups cherry tomatoes, washed and halved
- 1 small red onion, diced
- 1 orange bell pepper, diced
- 1 lb tortellini, cooked
- 2-3 cups Butter leaf lettuce, washed and patted dry
- 1/2 cup feta cheese
- 1/2 cup Vinaigrette dressing
- Salt and pepper to taste
Cook tortellini according to package directions, drain and run under cold water to stop the cooking process.
Then start to build your mason jars!
Step 1: Pour the dressing in the bottom of the jar first. I like to use a wide mouth pint jar or mason jar. Pouring the dressing in first helps prevent the lettuce from getting soggy and when you pour the salad into a bowl, the dressing coats everything in the salad
Step 2: Chop the cherry tomatoes and place right on top of the dressing
Step 3: Place cooked tortellini on top of tomatoes and then layer the next 3 ingredients in really any order you’d like: orange bell pepper, feta cheese (or mozzarella balls), and red onion,
Step 4: Take your gently torn butter leaf lettuce (or salad of choice) and place on top! Put the lid on, and store in the fridge until ready to eat.
You may have leftover tortellini depending on how much you layer in your jars. I repurpose by making more salads or eating with meat sauce and a veggie!