Springtime is asparagus time! It’s also time to start eating pasta salad again! Because while I love pasta salad, I always have a hard time enjoying a cold salad during the cold winter. But now that the weather is finally warming up you can be sure I’ll be stocking my fridge with Mason jar pasta salads! One of the first ones I’ll be enjoying this season is this delicious Asparagus Balsamic Fettuccine Mason Jar Salad!
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I over-purchased asparagus for Easter, so I decided to use up the excess in this Mason jar salad. My asparagus hadn’t been cooked yet, but if yours had it probably would still work well. It just might be a bit softer than the asparagus I prepared here, but that’s not necessarily a bad thing.
Makes 3 pints, so 3 1 pint Mason jars of salad
12 asparagus spears
1 cup diced bell pepper
2 cups fettuccini or noodle of choice (I used a refrigerated fettuccini)
3 cups fresh spinach
Handful fresh basil leaves
1 cup chopped tomatoes
1⁄2 cup feta cheese
1⁄2 cup kalamata olives
1⁄2 tbsp coconut oil
1/3 cup balsamic vinegar
1 tbsp Dijon mustard
1 minced garlic cloves
1 tsp marjoram
1. Boil noodles.
2. Chop asparagus on a diagonal into 1 1⁄2” pieces and sauté in coconut oil until cooked, yet crisp. Set aside to cool.
3. In a small dish, combine balsamic vinegar, Dijon mustard, garlic, marjoram.
4. Roll basil leaves and thinly slice.
5. Add basil leaves to balsamic dressing.
6. Layer the Mason jar salad: put half the noodles on the bottom of 3 pint jars. Top with spinach, bell pepper, tomatoes, olives, feta, and asparagus (pressing ingredients into the jar). Finish with the rest of the noodles and top with balsamic dressing.
7. Store in refrigerator until serving. Then enjoy your asparagus balsamic fettuccine Mason jar salad!
Do you like pasta salads during the cooler months or only during the spring/summer?