Greek Pasta Salad Jars

Greek pasta salad layered in a tall glass jar.

5 from 1 vote

If you hate soggy salads, then look no further than these Greek Pasta Salad Jars. They're packed with flavor, color, and crunchy veggies, and will stay fresh in your fridge for days.

Prep Time10

Cook Time10

Total Time20

Course: Main, Side

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: jar

Calories: 628kcal

Author: Petra

Ingredients

Salad

50 g pasta of choice
½ cup cooked chickpeas, drained and rinsed I use chickpeas from a can
½ cup cucumber, diced
½ cup cherry tomatoes, halved
½ cup bell pepper, diced I used yellow bell pepper for more color
¼ cup kalamata olives, halved
¼ cup crumbled feta cheese use vegan if needed
2 tablespoon red onion, finely diced

Dressing

1 tablespoon olive oil
1 tablespoon red wine vinegar
1 tablespoon lemon juice
1 teaspoon Dijon mustard
¼ teaspoon dried oregano
¼ teaspoon garlic powder
Pinch of salt
Freshly cracked black pepper, to taste

Instructions

Cook pasta according to packaging instructions, 1 minute after al dente. When ready, drain and rinse with cold water.
50 g pasta of choice
Make the dressing by combining all of the ingredients in a small bowl.
¼ cup kalamata olives, halved, 1 tablespoon olive oil, 1 tablespoon red wine vinegar, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, ¼ teaspoon dried oregano, ¼ teaspoon garlic powder, Pinch of salt, Freshly cracked black pepper, to taste
Arrange the salad jar by adding the dressing at the bottom, followed by the pasta, chickpeas, cucumbers, cherry tomatoes, bell pepper, olives, cheese, and red onion.
½ cup cooked chickpeas, drained and rinsed, ½ cup cucumber, diced, ½ cup cherry tomatoes, halved, ½ cup bell pepper, diced, ¼ cup crumbled feta cheese, 2 tablespoon red onion, finely diced
Before serving, transfer the salad to a bowl and give it a good toss. Enjoy!

Notes

I use a 1L jar, similar to this one (affiliate link).

Nutrition