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Easy Mason Jar Italian Pasta Salad Recipe with Pepperoni and Olives for Perfect Summer Lunches

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A quick and flavorful Italian pasta salad layered in mason jars with pepperoni, olives, and fresh veggies, perfect for portable summer lunches and picnics.

Ingredients

Scale
  • 2 cups (about 200g) rotini or penne pasta
  • 1 cup sliced pepperoni
  • 1/2 cup sliced black olives
  • 1 cup halved cherry tomatoes
  • 1 medium cucumber, diced
  • 1/4 cup finely chopped red onion (optional)
  • 1/3 cup Italian dressing
  • A handful of chopped fresh basil leaves (optional)
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 2 cups (200g) of rotini pasta and cook according to package instructions, usually 8-10 minutes until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta. Set aside to drain fully (about 5 minutes).
  2. While pasta cooks, halve the cherry tomatoes, dice the cucumber, finely chop the red onion, and slice the pepperoni if not pre-sliced. Chop fresh basil and grate Parmesan cheese.
  3. In a large bowl, combine cooled pasta, cherry tomatoes, cucumber, red onion, black olives, and pepperoni. Toss gently to distribute ingredients evenly.
  4. Pour 1/3 cup (80 ml) of Italian dressing over the salad mixture. Toss again until everything is lightly coated. Taste and season with salt and pepper if needed.
  5. Start by spooning the salad into each mason jar, packing gently but not squishing. Leave about 1 inch (2.5 cm) of space at the top for the basil and cheese.
  6. Sprinkle fresh basil and grated Parmesan on top of each jar. Seal with lids and refrigerate for at least 30 minutes before serving to let flavors meld.
  7. When ready to eat, shake the jar gently or pour contents into a bowl. The salad can be enjoyed cold or at room temperature.

Notes

Rinse pasta under cold water immediately after cooking to maintain al dente texture. Layer dressing at the bottom of the jar to prevent sogginess. Add fresh basil just before serving for best aroma. Salad tastes better after sitting for a few hours but consume within 24 hours for freshness.

Nutrition

Keywords: Italian pasta salad, mason jar salad, pepperoni pasta salad, summer lunch, portable salad, easy pasta salad, picnic recipe

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