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tortellini, butter lettuce and salads fixin's in a mason jar
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Tortellini Mason Jar Salads

Never have time for lunch? Prep ahead with these easy tortellini mason jar salads to ensure a nutrient rich meal!
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 jars
Author Tawnie Graham of Kroll's Korner

Ingredients

  • 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

Instructions

  • 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
    Some of my favorite dressings for this salad are my lemon poppyseed and Mediterranean
    Vinaigrette.
    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.

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!