Tortellini Mason Jar Salads

Mason Jar Salads are going to be your new favorite lunch in a jar! They're loaded with fresh veggies, homemade vinaigrette salad dressing, and cheese tortellini. Perfect for lunches on the go, picnics, back to school, or meal prep.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings jars

Calories 383kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

Salad

4 wide mouth mason jars with lids
2 cups cherry tomatoes, washed and halved
1 small red onion, diced
1 large orange bell pepper, diced
1 lb. tortellini, cooked
4 cups butter leaf lettuce, washed and patted dry (or lettuce of choice)
1/2 cup feta cheese (or mini mozzarella balls)
salt and pepper to taste

Vinaigrette

1/2 cup olive oil
1/4 cup red wine vinegar
2-3 Tbsp. lemon juice
2 cloves garlic, minced
2 tsp. Dijon mustard
1 tsp. dried basil
1 tsp. dried oregano
salt and pepper to taste

US Customary - Metric

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Instructions

Pasta: Cook tortellini according to package directions, drain and run under cold water to stop the cooking process.
Dressing: Shake all salad dressing ingredients in a sealed mason jar or bottle until combined. Taste and adjust (you can add a little honey for a sweeter dressing, if desired).
1/2 cup olive oil, 1/4 cup red wine vinegar, 2-3 Tbsp. lemon juice, 2 cloves garlic, minced, 2 tsp. Dijon mustard, 1 tsp. dried basil, 1 tsp. dried oregano, salt and pepper to taste
Build your mason jars: Step 1: Divide the dressing in the bottom of the jars first. I like to use a wide mouth 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.
4 wide mouth mason jars with lids
Step 2: Place the halved cherry tomatoes right on top of the dressing.
2 cups cherry tomatoes, washed and halved
Step 3: Place the 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, and red onion.
1 large orange bell pepper, diced, 1 lb. tortellini, cooked, 1/2 cup feta cheese (or mini mozzarella balls), 1 small red onion, diced
Step 4: Gently tear the butter leaf lettuce (or lettuce of choice) and place on top! Put the lid on, and refrigerate until ready to enjoy.
4 cups butter leaf lettuce, washed and patted dry (or lettuce of choice), salt and pepper to taste
Invert mason jar salad contents onto a plate and dig in!

Video

Notes

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!
Storage: refrigerate mason jar salads for up to 4-5 days.

Nutrition