Ok, the title is a bit of a mis nomer. This salad isn’t in a mason jar. But, it totally can be!
I have recently switched from mason jars to using Weck Jars for my layered salads, but the assembly of the salad is all the same! I have switched to Weck jars because for my salads, I like the really wide opening – wider than the wide mouth mason jars I typically use. I still use my mason jars for a whole host of portable foods, but the layered salads have a new home in my Weck Jars.
I had never really been a fan of cold pasta, but was looking for something to make my lunch salads a bit heartier and gave the cold pasta a second chance. I am glad I did!
There is a bit of a science to composing mason jar salads so you don’t end up with soggy salads. If you are going to jump on the mason jar salad train, I highly suggest you check out the Mason Jar Tutorial over on the Organize Yourself Skinny blog.
For this guy, I kept it REALLY simple, yet filling and delicious.
If you are an avid follower of my blog (thanks!), you know there are key tools I use weekly are – my instant pot, my spiralizer, and my jars. This recipe used all of them!
The instant pot only got involved because I made a batch of my DIY Instant Pot lunch meat for this and other recipes for the week, but have no fear you can use deli sandwich meat and skip the instant pot adventure.
I prep 3 of these at a time, and have lunch for most of the week covered.
This is one of those recipes, that isn’t really a recipe. More like a list of ingredients and you add the quantities you like. They key to these salads is the order you put things in, not so much the quantities.
Italian Turkey & Fusilli Mason Jar Salad
- <span class="mceItemHidden" data-mce-bogus="1"><span></span>Cooked fusilli noodles for 3 jars I use 2 cups uncooked</span>
- <span class="mceItemHidden" data-mce-bogus="1"><span></span> Spiralized carrots</span>
- <span class="mceItemHidden" data-mce-bogus="1"><span></span> Chopped bell pepper</span>
- Cucumber slices
- Sprialized zucchini
- Italian vinaigrette dressing 1 tablespoon per jar
- Diced red onion
- Cooked turkey meat deli meat or left over turkey both work for this
- Cook the fusilli as per the directions on the box and set aside. I like to run mine under cold water to stop the cooking process.
- While the pasta cooks, spiralize the carrots and zucchini.
- Chop the remaining veggie ingredients.
- To build your salads, layer your jar starting with 1 tablespoon of dressing in each jar.
- For the veggie layers it is key to have either the turkey or the pepper on the bottom to prevent things getting soggy.
- <span class="mceItemHidden" data-mce-bogus="1"><span></span>Then, layer the cucumber, red onion, spiralized carrots, and spiralized zucchini.</span>
- Add the pasta for the top layer.
- Store in the fridge for up to 3 days.
- When ready to eat, flip jar to mix the contents, and eat!
So, there you have it, an easy, balanced, prep ahead, lunch in a jar!
Are you into mason jar foods as much as I am?! Check out all of the foods I prep ahead in mason jars for my busy week here on the blog.