Go Back
+ servings
Italian Turkey Fusilli Mason Jar Salad

Italian Turkey & Fusilli Mason Jar Salad

Course Mason Jar Salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 1
Calories 447kcal
Author Confessions of a Meal Plan Addict


  • <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!


Calories: 447kcal | Carbohydrates: 41g | Protein: 35g | Fat: 16g | Fiber: 5g | Sugar: 6g