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:                                   

  1. 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.
  2. 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