When I know I have a couple of busy workdays ahead, getting lunch sorted in advance makes such a difference. These mason jar pasta salads take just 17 minutes to make, give you four ready-portioned lunches and are designed to be eaten cold, so there is no need to heat anything up when lunchtime finally arrives.
This pasta salad in a jar is loaded with crunchy vegetables, chickpeas, mozzarella and a honey mustard dressing. The vegetarian version has 15 grams of protein per jar, but it is really easy to add extra protein such as leftover chicken, tuna, prawns or more beans when I want a more filling lunch.
The important part is the order everything goes into the jar. Layer it properly and the dressing stays away from the delicate greens until you are ready to eat, meaning you get a fresh, colourful pasta salad rather than a soggy one.
Recipe update: This recipe was originally published on 26 July 2024 and was fully retested in September 2026 to check the method and ingredient quantities. The original recipe still worked well, but I've expanded the instructions, tips and FAQs.
Looking for some other meal prep recipes? Why not try our quick Tuna Sushi Bowl, easy Chicken Protein Bowl or versatile Slow Cooker Chicken Thighs?
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Jump to:
- Why You'll Love These Pasta Salad Jars
- Recipe Overview
- What Size Jar is Best for Pasta Salad
- Ingredients and Substitutions
- Pasta Salad Jar Variations
- How to Add More Protein to a Pasta Salad
- How to Layer a Mason Jar Pasta Salad
- How To Make Meal Prep Pasta Salad Jars
- Pasta Salad Meal Prep
- What To Serve with Pasta Salad Jars
- Dannii's Top Tips
- Troubleshooting Guide
- Frequently Asked Questions
- More Pasta Salad Recipes
- Recipe
- Feedback
Why You'll Love These Pasta Salad Jars
Quick meal prep: Four portions are ready in just 17 minutes.
Made for work lunches: They are portable, individually portioned and don't need reheating.
Easy to make more filling: Add cooked chicken, tuna, salmon, prawns, turkey or extra beans when you want more protein.
Plenty of vegetables: Each jar is packed with cucumber, tomatoes and rocket, with lots of easy vegetable swaps.
Easy to adapt: Change the dressing, cheese, vegetables and protein so lunches don't get boring.
Less soggy: Layering the ingredients in the right order keeps the most delicate ingredients away from the dressing.
Recipe Overview
- Quick: Ready in just 17 minutes.
- Makes: 4 individual meal-prep lunches.
- Jar size: 16 oz / 480 ml wide-mouth jars work best.
- Protein: 15 grams per jar, with easy options for adding more.
- Perfect for: Work lunches, packed lunches and no-reheat meal prep.
- Key tip: Keep the dressing at the bottom and the rocket at the top to stop the salad becoming soggy.
What Size Jar is Best for Pasta Salad
I use 16oz/480ml glass jars for these pasta salad jars. A wide mouth makes them much easier to fill and also helps if you want to eat directly from the jar.
Don't pack everything in too tightly. Leaving a little space at the top makes it easier to shake the salad before serving.
If you don't have mason jars, you can absolutely make this in regular airtight lunch containers instead. Put the dressing in a separate small container, or keep it at the bottom with the sturdier ingredients above it.
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Pasta - I use farfalle, but fusilli, rotini or penne are all great for pasta salad. Short shapes are much easier to eat from a jar than long pasta and their ridges and folds catch the dressing nicely. Cook the pasta until just al dente so that it keeps some texture once chilled.
- Chickpeas - These add texture, fibre and some plant-based protein. Canned/jarred chickpeas make this especially quick because all you need to do is drain and rinse them. Cannellini beans or butter beans would work too.
- Honey and Mustard Dressing - The sweet and tangy honey mustard dressing goes really well with the mozzarella, tomatoes and chickpeas. You can use another dressing if you prefer - pesto dressing, tahini dressing and a creamy cottage cheese dressing all work well.
- Tomatoes - I use both fresh cherry tomatoes and sun-dried tomatoes. The fresh tomatoes add colour and freshness, while sun-dried tomatoes give the jars a much more concentrated savoury flavour.
- Olives - Salty olives add lots of flavour without needing many extra ingredients.
- Rocket (Arugula) - Rocket adds freshness and a slightly peppery flavour. Baby spinach, watercress or chopped kale are good alternatives.
- Cheese - Torn mozzarella makes the pasta salad creamy without needing a heavy dressing. Feta works really well too if you prefer something saltier.
- Cucumber - This adds plenty of crunch. Chop it into bite-sized pieces so you get a little of everything in each forkful.
Pasta Salad Jar Variations
Mexican pasta salad jars - Swap the chickpeas for black beans and add sweetcorn, peppers and chopped jalapeños. Finish with a coriander (cilantro) and lime dressing.
Chicken pesto pasta salad jars - Add cooled cooked chicken, swap the honey mustard for pesto dressing and add roasted peppers or artichokes.
Tuna pasta salad jars - Add drained tuna with cucumber, tomatoes and sweetcorn for an easy work lunch.
Mediterranean pasta salad jars - Swap the mozzarella for feta and add roasted peppers, artichokes and pickled red onion.
Higher-protein vegetarian jars - Add extra chickpeas, edamame or a higher-protein pasta and use a cottage cheese-based dressing.
How to Add More Protein to a Pasta Salad
The base recipe contains 15g of protein per jar. That's fine for a lighter vegetarian lunch, but on a long workday I often want something a bit more substantial.
The easiest option is to add some leftover cooked chicken. Shredded chicken breast or rotisserie chicken makes this almost as quick as the vegetarian version because there is no extra cooking needed at lunchtime.
Tuna, cooked prawns, cooked salmon, chopped turkey or ham also work well. For a vegetarian version, add more chickpeas or another bean, try edamame, use a higher-protein pasta, or add a cottage cheese-based dressing.
If protein is the main thing you are looking for rather than the jar format, try my High Protein Pasta Salad, which has 39 grams of protein per serving.
Whichever protein you add, make sure it has cooled before it goes into the jar.
How to Layer a Mason Jar Pasta Salad
Layering is what makes a salad jar different from simply putting pasta salad in a container. The aim is to keep the dressing and moist ingredients at the bottom and the delicate greens right at the top.
For these mason jar pasta salads, I layer them in this order:
- Dressing - always at the bottom.
- Pasta - cooled completely before adding.
- Sturdy ingredients - chickpeas, olives and sun-dried tomatoes.
- Crunchy vegetables - cucumber and cherry tomatoes.
- Mozzarella or your chosen protein.
- Rocket or other leafy greens - always at the top, as far from the dressing as possible.
If you are adding nuts, seeds, croutons or anything else you want to stay especially crunchy, I prefer to carry those separately and add them just before eating.
How To Make Meal Prep Pasta Salad Jars
- Cook the pasta: Cook the farfalle according to the packet instructions until al dente. Drain it, rinse briefly under cold water and allow it to cool completely while you prepare the remaining ingredients.
- Dressing: Divide the honey mustard dressing between four clean jars. Add a quarter of the cooked pasta to each jar.
- Layer: Add the chickpeas, olives and sun-dried tomatoes next. These sturdier ingredients sit above the pasta and help keep the wetter vegetables away from the more delicate ingredients. Layer in the cucumber and cherry tomatoes.
- Continue layering: Add the mozzarella and any extra cooked protein you are using. Finish with the rocket at the very top, screw the lids on firmly and refrigerate.
- Serve: When you are ready to eat, give the jar a good shake to distribute the dressing. You can eat from a wide-mouth jar, but I usually tip everything into a bowl and toss it together so every piece gets coated.
Pasta Salad Meal Prep
This is one of my favourite types of meal prep because nothing needs heating. I can take a jar from the fridge, keep it chilled until lunchtime and eat it straight away.
For the best texture, make sure every cooked ingredient has cooled before assembling the jars. Warm pasta creates condensation inside the jar and can wilt the greens. Keep the jars upright so the dressing stays at the bottom.
We keep these in the fridge and eat them within 48 hours. I usually make four jars at a time, which gives my husband and me lunch for two days.
If you're taking one to work, keep it refrigerated or transport it in an insulated lunch bag with an ice pack until you can put it in a fridge.
What To Serve with Pasta Salad Jars
These are designed to be a complete grab-and-go lunch, especially if you add an extra source of protein.
If you want something on the side, fruit is an easy option for a packed lunch. You can also add some air fryer croutons, nuts or seeds just before eating for more crunch.
For an extra hungry day, I sometimes add more chicken or beans to the jar rather than packing lots of separate sides. It keeps lunch simple, which is exactly what I want when work is busy.
Dannii's Top Tips
- Cool the pasta completely. This is one of the most important steps. Warm ingredients create moisture inside the sealed jar and can make the salad wilt.
- Keep the greens last. Rocket, spinach or lettuce should be the final layer at the top of the jar.
- Don't overcook the pasta. Pasta that is already very soft when warm can become even softer after sitting with the other ingredients.
- Leave some room at the top. A little headspace means you can shake the jar properly before eating.
- Keep crunchy toppings separate. Nuts, seeds and croutons are best added just before serving.
- Use what you already have. The jar method matters more than following the vegetable list exactly, so this is a great recipe for using up small amounts of vegetables, cheese or cooked protein.
Troubleshooting Guide
|
Problem |
Likely cause |
Fix |
|
My pasta salad is watery |
The pasta or other ingredients may still have been warm when the jar was assembled, causing condensation. Tomatoes and cucumber can also release moisture. |
Let the pasta cool completely before filling the jars and drain or pat very wet ingredients dry before adding them. |
|
The greens have gone soggy |
The rocket has come into contact with the dressing or warm ingredients. |
Keep the dressing right at the bottom of the jar and always add the rocket or other leafy greens last. Make sure all cooked ingredients are completely cool first. |
|
The pasta is too soft |
Pasta that is fully cooked when hot can become softer while it sits in the jar. |
Cook the pasta only until al dente and cool it promptly once cooked. |
|
The pasta seems dry after chilling |
Chilled pasta can absorb some of the dressing as it sits. |
Shake or toss the salad thoroughly before eating. If you prefer a more heavily dressed pasta salad, take a little extra dressing separately and add it just before serving. |
|
I can't shake the salad properly |
The jar has been filled too tightly. |
Leave a little space at the top when assembling the jars. If the jar is very full, tip everything into a bowl and toss it instead. |
|
My crunchy toppings have softened |
Nuts, seeds and croutons absorb moisture when stored with the salad. |
Pack very crunchy toppings separately and add them immediately before eating. |
|
The dressing stays at the bottom |
A cold or thick dressing may not move easily through a tightly packed jar. |
Let the jar stand for a few minutes while you get lunch ready, then shake well. For the easiest result, tip everything into a bowl and toss it together. |
Frequently Asked Questions
I use 16oz/~480ml jars. Wide-mouth jars are the easiest to fill and make it much easier to get the pasta salad out. Leave a little empty space at the top if you want to shake the jar before serving.
Yes. Any airtight lunch container works. The main advantage of the jar is being able to layer everything vertically so the dressing stays away from the greens.
Short pasta shapes such as farfalle, fusilli, rotini and penne work best because they hold their shape well and are easy to eat cold. Cook the pasta until al dente so it doesn't become too soft after chilling.
Keep the dressing at the bottom, put sturdy ingredients immediately above it and leave the leafy greens until last. Make sure the pasta and any cooked protein are completely cool before assembling the jars.
Yes. These pasta salad jars are designed to be eaten cold, which makes them ideal for work lunches and packed lunches where reheating isn't convenient. Keep the jar properly chilled until you are ready to eat.
Cooked chicken, tuna, prawns, salmon, turkey and ham all work well. For a vegetarian option, try extra chickpeas or beans, edamame, higher-protein pasta or a cottage cheese-based dressing.
More Pasta Salad Recipes
If you've tried these Pasta Salad Jars, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy and use the hashtag #hungryhealthyhappy too.
Recipe
Mason Jar Pasta Salad
Recipe Video
Ingredients
- 140 g (5 oz) of Farfalle pasta
- 8 tablespoons of Honey Mustard salad dressing
- 60 g (0.33 cups) of Chickpeas - canned; drained weight
- 20 Olives - chopped
- 8 Sun-dried tomatoes - chopped
- 0.5 Cucumber - chopped
- 16 Cherry tomatoes - quartered
- 125 g (4.5 oz) of Mozzarella - drained weight
- 100 g (4 cups) of Rocket (arugula)
Instructions
- Cook the pasta: Cook 140 g of Farfalle pasta according to the packet instructions until al dente. Drain it, rinse briefly under cold water and allow it to cool completely while you prepare the remaining ingredients.
- Dressing: Divide 8 tablespoons of Honey Mustard salad dressing between four clean jars. Add a quarter of the cooked pasta to each jar.
- Layer: Add 60 g of Chickpeas, 20 Olives and 8 Sun-dried tomatoes next. These sturdier ingredients sit above the pasta and help keep the wetter vegetables away from the more delicate ingredients. Layer in 0.5 Cucumber and 16 Cherry tomatoes.
- Continue layering: Add 125 g of Mozzarella and any extra cooked protein you are using. Finish with 100 g of Rocket (arugula) at the very top, screw the lids on firmly and refrigerate.
- Serve: When you are ready to eat, give the jar a good shake to distribute the dressing. You can eat from a wide-mouth jar, but I usually tip everything into a bowl and toss it together so every piece gets coated.
Recipe Notes
- Cool the pasta completely. This is one of the most important steps. Warm ingredients create moisture inside the sealed jar and can make the salad wilt.
- Keep the greens last. Rocket, spinach or lettuce should be the final layer at the top of the jar.
- Don't overcook the pasta. Pasta that is already very soft when warm can become even softer after sitting with the other ingredients.
- Leave some room at the top. A little headspace means you can shake the jar properly before eating.
- Keep crunchy toppings separate. Nuts, seeds and croutons are best added just before serving.
- Use what you already have. The jar method matters more than following the vegetable list exactly, so this is a great recipe for using up small amounts of vegetables, cheese or cooked protein.
Nutritional Information
Where nutritional information is provided, it is approximate and calculated using online tools. Values can vary depending on the ingredients and brands used, but we endeavour to be as accurate as possible.
All timings are a guide and may vary depending on the ingredients, equipment and, where relevant, the appliance used. Changing the serving size may also affect the time needed.
JoAnn Nash says
What size jar?
Dannii Martin says
The jars we use are mentioned in the FAQ section of the blog post - they are these -> mason jars (affiliate)