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