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Fresh Mason Jar Greek Pasta Salad

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A quick, easy, and healthy Greek pasta salad layered in mason jars, featuring Kalamata olives, feta, and a bright lemon oregano dressing. Perfect for portable lunches or refreshing side dishes.

Ingredients

Scale
  • 1½ cups dry pasta (small shapes like rotini, penne, or farfalle; about 6 oz / 170g)
  • 1 cup cherry tomatoes, halved
  • ½ cup cucumber, diced
  • ¼ cup red onion, finely chopped
  • ½ cup Kalamata olives, pitted and halved
  • ½ cup feta cheese, crumbled
  • ¼ cup green bell pepper, diced (optional)
  • 2 tablespoons fresh parsley, chopped
  • ¼ cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon red wine vinegar
  • 1 teaspoon dried oregano
  • 1 small garlic clove, minced (optional)
  • Salt and black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 1½ cups (6 oz / 170g) of pasta and cook according to package directions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop cooking and cool the pasta.
  2. While pasta cooks, halve the cherry tomatoes, dice the cucumber and bell pepper, finely chop the red onion, and roughly chop the parsley. Pit and halve the Kalamata olives if needed.
  3. In a small bowl, whisk together ¼ cup extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon red wine vinegar, 1 teaspoon dried oregano, minced garlic (if using), and salt and pepper to taste.
  4. In a large bowl, combine the cooled pasta, tomatoes, cucumber, bell pepper, red onion, olives, and parsley. Pour the dressing over the salad and toss gently to coat evenly. Let the salad sit for 10 minutes to meld flavors.
  5. Layer the salad into 16 oz (500 ml) mason jars starting with the salad and dressing at the bottom. Top with crumbled feta cheese just before sealing the jars to keep feta fresh.
  6. Refrigerate the jars for at least 30 minutes before serving. Shake the jar or pour onto a plate before eating.

Notes

Rinse pasta after cooking to prevent mushiness. Layer dressing and veggies at the bottom and feta on top to avoid sogginess. Use fresh lemon juice for best flavor. Salad tastes better after chilling for at least 30 minutes. Store in fridge up to 3 days. Add feta just before serving to keep it fresh.

Nutrition

Keywords: Greek pasta salad, mason jar salad, healthy lunch, portable salad, feta cheese, Kalamata olives, lemon dressing, easy pasta salad

Find it online: https://cookluma.com/fresh-mason-jar-greek-pasta-salad-recipe-easy-healthy-lunch-ideas/