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Vegetarian Pasta Salad in A Jar

Cooking Time: 20 minutes


  • 1 Pack Low Carb High Protein Fusilli Pasta
  • 1 Dry Chickpeas, Drained and Rinsed
  • 1 tsp Olive Oil
  • ¼ tsp Salt
  • ¼ C Balsamic Vinegar
  • ¼ C Extra Virgin Olive Oil
  • 2 tbsp Mustard
  • 1 tbsp Italian Seasoning
  • ¼ tsp Black Pepper
  • 8 ounces Cherry Tomatoes, Sliced in half
  • ½ C Diced Red Onion
  • 6 ounces Mozzarella Cheese
  • 1 Romaine Lettuce


  • 1.
    Cook Pasta according to package instructions. Once cooked, place in the refrigerator to cool.
  • 2.
    Preheat oven to 400 F degree.
  • 3.
    Dry chickpeas with a paper towel. Evenly layer on a baking sheet. Add 1 teaspoon olive oil. Then sprinkle with ¼ teaspoon salt.
  • 4.
    Roast chickpeas for 40 minutes, stirring halfway through. Remove from oven when golden brown and crispy.
  • 5.
    Make the balsamic vinaigrette by whisking together balsamic vinegar, olive oil, mustard, Italian seasoning and pepper in a small bowl. Alternatively, add ingredients to a small lidded jar (such as a small Ball jar) and shake until combined.
  • 6.
    To assemble the salads: Add two tablespoons vinaigrette to the bottom of jar. Divide remaining ingredients evenly  in this order: pasta, cherry tomatoes, diced red onion, mozzarella, romaine lettuce, roasted chickpeas. Alternatively, to keep the chickpeas crispy, store them at room temperature and add just before eating.

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