Mason Jar Pasta Salad
Prep Time
Cook time
Total Time
Recipe Type: Pasta Salad
Serves: 8
  • 4 cups uncooked pasta (I use mini farfelle)
  • ½ cup olive oil
  • ¼ cup vinegar
  • ⅓ cup sugar
  • ⅓ cup mayo
  • 2 tablespoons French's Classic Yellow Mustard
  • salt and pepper to taste
  • ½ cup shredded Parmesan cheese
  • 3 cups broccoli
  • 1 English cucumber, chopped
  • 1 pint grape tomatoes
  • 1 small red onion, chopped
  • 2 cups sliced yellow mini peppers
  1. Cook pasta according to package directions. Drain and rinse with cold water.
  2. In small bowl whisk oil, vinegar, sugar, mayo, mustard and salt and pepper to taste.
  3. Immediately assemble mason jar salads or refrigerate dressing and pasta until ready to assemble, up to three days in advance.
  4. Divide ingredients into 8 pint mason jars. Layer starting with 2 to 3 tablespoons of dressing, broccoli, tomatoes, peppers, cucumbers, onions, ½ cup cooked pasta, 1 tablespoon Parmesan cheese and another ½ cup pasta.
  5. Cover mason jar and keep refrigerated/cold.
  6. To serve, shake mason jar well and pour onto plate or eat directly from jar.
Dressing tastes best when flavors have had a chance to settle. I recommend making it at least two hours in advance.
Recipe by Finding Zest at