These macaroni pasta salad jars are great for meal prep. They’re loaded with veggies and combined with an easy balsamic dressing. Make them during the weekend and enjoy all week for lunches!
Prep time: 20 minutes
Cook time: 10 minutes
Servings: 3 jars
Ingredients
- 1 can chickpeas
- 2 medium carrots
- 1 jar pitted Kalamata olives
- 1 red pepper
- 200g macaroni pasta
- 3 cups arugula
Balsamic Dressing
- 3 tbsp olive oil (see notes for oil-free)
- 2 tbsp balsamic vinegar
- 1 tbsp dijon mustard
- 1 tbsp maple syrup
- 1 tbsp soy sauce
- 1 tsp Italian herb blend
- 1 tsp garlic powder
Equipment
- Pot
- Jars or containers
Instructions
- Boil water and cook pasta according to package directions.
- Chop red pepper and kalamata olives, and shred carrots.
- Prepare dressing by adding all ingredients to a jar or bowl and mixing.
- Next, divide dressing into 3 equal parts in your 3 meal prep jars/containers.
- In this order, add in chickpeas, shredded carrots, red pepper, kalamata olives, cooked pasta and arugula.
- Close jars/containers and store in the fridge. Enjoy for weekday lunches throughout the week!
Notes
*For an oil-free version, simply omit the olive oil from the dressing.
*This macaroni pasta salad can also be enjoyed immediately instead of stored in jars.
