Mason Jar Lemon Pesto Pasta Salad
Prep Time: 5 minutes | Cook Time: 5 minutes | Total Time: 10 minutes | Servings: 2 16 ounce Mason Jars
Ingredients:
Pesto:
- ½ cup fresh parsley
- ½ cup Little Salad Bar Flat Leaf Spinach
- ¼ cup grated Priano Asiago Cheese Wedge
- ¼ cup Carlini Pure Olive Oil
- 6 tablespoons Southern Grove Cashew Halves, chopped
- 1 ½ tablespoons Stonemill Minced Garlic in Olive Oil
- ½ lemon, zested and juiced
- Stonemill Iodized Salt, to taste
- Stonemill Ground Black Pepper, to taste
Salad:
- ¼ cup Simply Nature Organic Diced Tomatoes
- ¼ cup Tuscan Garden Large Pitted Ripe Olives, chopped
- 4 ounces Happy Harvest Mushroom Stems & Pieces, drained and rinsed
- ½ cup Kirkwood Grilled Chicken Strips, diced
- 2 cups cooked Reggano Tri-Color Rotini
- ¼ cup grated Priano Asiago Cheese Wedge
Directions:
- For the pesto: In a food possessor, combine parsley, spinach, ¼ cup Asiago cheese, olive oil, cashews and garlic. Pulse until fully incorporated. Add lemon juice and zest, season with salt and pepper to taste.
- To assemble: Pour pesto into bottom of a 16-ounce mason jar, add tomatoes, olives, mushrooms and chicken. Top with pasta and remaining cheese.
Recipe Courtesy of Chef Scott, ALDI Test Kitchen