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Kale-Pasta Mason Jar Salad

This recipe creates a convenient and flavorful Kale-Pasta Mason Jar Salad, perfect for meal prep. It features al dente bowtie pasta, garlicky olive oil dressing, toasted pine nuts, and a mix of cooked and raw kale, complemented by sweet cherry tomatoes and fresh mozzarella. Layered meticulously in jars, it ensures freshness and a delightful mix of textures and tastes with every bite, making it an ideal make-ahead lunch or light dinner.
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Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: lunch/dinner
Cuisine: Italian
Calories: 4378.4
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 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

Equipment

  • 1 Large Pot For cooking pasta
  • 1 Small Skillet For toasting pine nuts
  • 1 Large Skillet For infusing oil and cooking kale
  • 4 Quart-size Mason Jars For salad assembly and storage
  • 1 Chef's Knife For slicing kale

Method
 

  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.

Notes

Ensure the garlic infuses slowly in the olive oil for the dressing; this builds a foundational flavor without bitterness. For the pasta, rinsing with cold water immediately after draining is crucial to halt cooking and prevent stickiness, ensuring a pleasant al dente bite in the cold salad. When toasting pine nuts, keep a close eye on them as they can burn quickly. The layering of ingredients in the mason jar is vital: dressing first, then hardier vegetables like tomatoes, followed by pasta and cooked kale, with delicate ingredients and raw kale on top. This prevents sogginess and keeps the salad fresh. For enhanced flavor and texture, consider lightly massaging the raw kale with a touch of lemon juice and salt before adding to the jar. This helps tenderize it and deepen its flavor.