Kale-Pasta Mason Jar Salad

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  • Level: Easy
  • Total: 40 min (includes cooling time)
  • Active: 30 min
  • Yield: 4 servings
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Pasta and Pine Nuts:

8 ounces bowtie pasta (farfalle)

1/4 cup pine nuts 


1 cup olive oil

6 cloves garlic, minced 

1/2 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1/2 cup lemon juice or balsamic vinegar 

1 tablespoon lemon zest 

1 tablespoon chopped fresh basil 

1 tablespoon chopped fresh parsley 


1 1/2 bunches kale

4 ounces Parmesan, shaved

Kosher salt and freshly ground black pepper


3 cups halved cherry tomatoes

8 ounces small mozzarella balls 


Special equipment:
4 quart-size mason jars and 1 pint-size mason jar
  1. For the pasta and pine nuts: Bring a pot of water to a boil and cook the pasta according to the package directions. Drain, rinse with cold water and add to a bowl. Set aside.
  2. Add the pine nuts to a small skillet over low heat. Toast slowly over the course of 3 to 4 minutes, tossing regularly. Remove from the skillet and set aside.
  3. For the dressing: In a large skillet, heat the olive oil and garlic over low heat so that the garlic slowly infuses the oil, about a minute. When the garlic begins to sizzle, stir it around so it doesn't get too brown. When the garlic starts to turn golden, add the salt and pepper and stir; set aside for 5 minutes.
  4. After 5 minutes, pour the oil mixture (scraping out the salt, pepper and garlic) into a small mason jar. Add the lemon juice, lemon zest, basil and parsley, put the lid on and shake it.
  5. For the kale: Finely slice 1 bunch of the kale. Set the same skillet (without cleaning it) over medium-high heat. Add the sliced kale and cook until partly wilted, about 5 minutes. Let cool, then add the Parmesan shavings and toss. Season with salt and pepper.
  6. Finely slice the remaining 1/2 bunch kale and set aside.
  7. For the assembly: Start by pouring 1/4 cup dressing into each quart-size mason jar, followed by 3/4 cup cherry tomatoes, 1 1/4 cups pasta, 1 tablespoon pine nuts, 1/2 cup cooked kale with Parmesan, 8 to 9 mozzarella balls and, finally, 1/2 cup sliced raw kale. Put the lids on the jars and refrigerate until ready to eat.