Mason Jar Salads and More by Julia Mirabella
Author:Julia Mirabella [Mirabella Julia]
Language: eng
Format: epub
ISBN: 9781612433370
Publisher: Ulysses Press
more lunch ideas
The dishes in this chapter are fantastic at dinnertime, but they can just as easily go into Mason jars so that you can grab a perfectly portioned meal whenever you need it. These soups, pastas, risottos, and rice dishes make use of the same produce as the salads in this book, ensuring that you’ll be able to eat a variety of light and healthy meals.
tortellini with basil pesto, cherry tomatoes, and mozzarella
Every summer I grow basil plants and harvest them to make big batches of pesto. If you don’t have the space to grow your own plants, keep an eye out at farmers’ markets or local stores during the summer, when basil prices are low. This caprese-style salad takes very little time to make and keeps well in the refrigerator, either in layers or mixed together, so you can feel free to make it days in advance. This recipe is perfect for large gatherings; cut the recipe in half for a single serving to bring to the office.
Makes 2 servings
2 cups uncooked fresh cheese tortellini
1 tablespoon olive oil (if using a Mason jar)
2 tablespoons Basil Pesto (recipe follows)
1 tablespoon thinly sliced red onion
1 cup cherry tomatoes, halved
¼ cup halved mozzarella balls
1 quart-size Mason jar (optional)
Cook the tortellini according to the package directions; drain and transfer to a bowl. If you’re planning to layer your salad in a jar, mix in the olive oil to keep the tortellini from sticking together.
To layer the salad, start with the pesto and then add the onion, tomatoes, mozzarella, and tortellini. Or, simply mix the remaining ingredients with the tortellini in the bowl. Seal the jar or cover the bowl; refrigerate until ready to use.
This recipe can be eaten warm or cold.
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