(Feature Impact) Labor Day weekend is the perfect time for easy, make‑ahead meals — and Pasta Salad in a Jar brings that bright, summer vibe straight into your cooler and next week’s lunchboxes. Layer your dressing, veggies, pasta, and mix‑ins in jars, pop them in the fridge, and you’ve got grab‑and‑go meals for picnics, work, or back‑to‑school days.

It’s fully customizable, great cold, and simple to prep. Add beans, chicken, or cubed cheese for a protein boost, choose whole‑grain or high‑protein pasta, and pack in crunchy veggies like cucumbers, carrots, tomatoes, and olives. A taste of summer that works for the holiday weekend and the short school week ahead.

Find more school-day recipes at Culinary.net.

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Pasta Salad in a Jar

Recipe adapted from Best of This Life

Prep time: 10 minutes

Servings: 1

Dressing:

• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1/8 teaspoon dried basil
• 1/8 teaspoon oregano
• 1/8 teaspoon parsley
• salt, to taste
• freshly ground pepper, to taste
• 1/4 cup canned chickpeas, rinsed

Building Salad:

• 1/2 cup halved grape tomatoes
• 1/2 cup diced cucumber
• 2 tablespoons sliced Kalamata olives
• 1 cup cooked pasta of choice, cooled
• 1 cup chopped spinach

To make dressing: In a canning jar, combine olive oil, vinegar, basil, oregano, parsley, and salt and pepper to taste. Stir in chickpeas.

Layer tomatoes, cucumbers, olives, cooked pasta, and spinach over dressing.

Refrigerate until ready to serve. To serve, flip the jar over and lightly shake to combine dressing with other ingredients.