Spinach and Corn Pasta Salad in a Jar
This vibrant, nutritious Spinach and Corn Pasta Salad in a Jar is a perfect option for a quick, healthy lunch or a light meal. Packed with fresh vegetables, pasta, and flavorful seasonings, it’s as convenient as it is colorful. The jar method allows you to prepare it in advance and enjoy it whenever you need a satisfying meal. Whether you’re taking it to work or storing it in your fridge for a later date, this recipe will keep your lunch routine exciting and fresh. Here’s how to prepare it:
Ingredients
| Ingredient | Quantity |
|---|---|
| Penne pasta | 1 cup |
| Sweet corn (boiled) | 1/2 cup |
| Spinach (chopped) | 1/2 cup |
| Yellow bell pepper (Capsicum) | 1/2 |
| Red bell pepper (Capsicum) | 1/2 |
| Green bell pepper (Capsicum) | 1/4 |
| Blanched tomatoes | 4 |
| Garlic (finely chopped) | 4 cloves |
| Dry red chili | 1 |
| Vinegar | 1 teaspoon |
| Extra virgin olive oil | 2 teaspoons |
| Mixed herbs (dried or fresh) | 1/2 teaspoon |
| Salt | To taste |
| Pumpkin seeds | 2 teaspoons |
| Italian seasoning | 1 teaspoon |
| Mozzarella cheese (grated) | 1/4 cup |
| Fresh basil leaves | 5 |
| Black olives (sliced) | 5 |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 2
- Cuisine: Italian
- Course: Lunch
- Diet: Vegetarian
Instructions
-
Cook the Penne Pasta:
- Bring 2 cups of water to a boil in a large pot, adding a pinch of salt to the water.
- Add the penne pasta and cook for 7-8 minutes, or until al dente.
- Once cooked, drain the pasta in a colander and rinse it under cold water to halt the cooking process. Set aside to cool.
-
Prepare the Spinach:
- In a heavy-bottomed pan, bring 1 cup of water to a boil.
- Add the washed and chopped spinach to the boiling water. Immediately turn off the heat and let the spinach wilt for a minute.
- Drain the excess water from the spinach and set it aside.
-
Make the Pasta Sauce:
- For the pasta dressing, coarsely grind the blanched tomatoes, red chili, yellow bell pepper, and garlic.
- Heat olive oil in a heavy-bottomed pan, then add the ground mixture to the pan.
- Season with salt and vinegar, and cook covered on low flame for 7-8 minutes, or until the oil separates from the mixture.
- Stir in the mixed herbs, then turn off the heat and set the dressing aside.
-
Assemble the Salad:
- Take a clean, dry, odor-free jar.
- Start by adding 1 tablespoon of the prepared tomato dressing to the bottom of the jar.
- Layer the ingredients in the following order: chopped yellow bell pepper, cooked penne pasta, spinach, sweet corn, red bell pepper, and green bell pepper.
- Top with grated mozzarella cheese, pumpkin seeds, and Italian seasoning.
-
Chill and Serve:
- Close the jar tightly and refrigerate until ready to eat.
- When you’re ready to enjoy, simply open the jar, pour the contents into a wide bowl, mix everything together, and serve.
-
Serving Suggestions:
- Serve this refreshing pasta salad with a piece of garlic bread for a complete meal.
- Feel free to garnish with fresh basil leaves and black olives for added flavor and color.
Tips for Success
- Storage: This pasta salad can be stored in the jar in the fridge for up to 2 days, making it a great option for meal prep.
- Customize: Feel free to customize the vegetables or add proteins like grilled chicken or tofu to make it heartier.
- Vegan Version: Omit the mozzarella cheese to make the recipe vegan-friendly, or use a dairy-free cheese alternative.
This Spinach and Corn Pasta Salad in a Jar is not only a feast for the eyes but also a delicious, healthy choice that’s packed with vitamins, fiber, and antioxidants. The versatility of this dish allows you to enjoy it fresh or store it for later, making it a fantastic option for busy days. Give it a try and brighten up your lunch routine with this beautiful and tasty salad!
