I’ve been seeing the salad jars all over the internet and they are too cute! No matter what you add to these jars, you’re always left with a visually appealing meal prep that will have you skipping to the fridge at lunchtime. It might even have you walking past your work bestie’s desk to show off your gorgeous lunch! Either way, this Creamy Dill Pasta Salad is not only beaming with a vibrant rainbow of colours but also delivers a delicious blend of flavours.
Now if you’re thinking a salad won’t be filling for lunch, I can say with certainty that you will be delightfully full after eating this meal prep. This isn’t one of those basic vegan salads like that sad option vegans get served at a steakhouse.
Salad Preparation
I love meal preps like this because they are super quick and require very little focus. Essentially, you’re just chopping, boiling and blending. I would start by boiling your pasta noodles, straining them, and setting them aside to cool/release moisture. I’ll get into why later. Then you’ll want to chop all your veggies. I like to have a few options, at least four, to make the salad more complex and surprising for the palette with various flavours and textures.
Once you have your veggies chopped and pasta noodles patiently waiting for their moment to be layered, you’ll want to start on the dressing. You can pre-soak your cashews or toss them in your blender if you’re working with a high-power one. I like to soak my cashews covered for about 20 minutes until tender and drain.
Now, you’re ready to layer!
The Art of a Salad Jar: Creamy Dill Pasta Salad Layers
While the layered look of veggies in a mason jar is visually appealing, the order of veggies is quite important to ensure optimal freshness.
There is a general rule of thumb when making a salad jar salad. The sauce ALWAYS goes on the bottom and the lettuce ALWAYS goes on the top. But let’s break down the layers of this Creamy Dill Pasta Salad.
Creamy Dill Pasta Salad Layers:
1. Creamy Dill Dressing: Creamy, dreamy, and completely dairy-free! This tasty dressing is made from cashews, garlic, onion powder, dijon mustard, apple cider vinegar, lemon juice, and the star, fresh dill. It’s a mixture of tangy, herby goodness that carries this salad making it the knockout that it is.
2. Diced Red Pepper: The bright red hue of diced red peppers not only adds a pop of colour but also provides a sweet and slightly tangy crunch. Any pepper would work though.
3. Diced Red Onion: Red onions bring a hint of spiciness and a lovely purple colour to the mix, enhancing both flavour and aesthetics. I like to dice these a little finer. If you find red onions to be a little strong for your taste, try soaking them for 10-15 minutes to remove that intense sharpness.
4. Diced Cucumber: Cool and refreshing, cucumbers provide a fresh and juicy crisp contrast to the other ingredients while packing a big refreshing crunch.
5. Shredded Purple Cabbage: This vibrant veggie adds a gorgeous splash of colour and a pleasant crunch, plus a dose of antioxidants.
6. Pasta Noodles: The secret ingredient for extra heartiness! I like my salads to have a little more sustenance to them so I added pasta noodles to this prep. The noodles make this salad more filling while adding another texture to the mix.
7. Lettuce: I mean, kind of a big part of a salad. Classic and essential, lettuce adds a crisp, leafy texture to the salad, rounding out the flavour profile. Like many other components of this salad, it also contributes to the copious amounts of vitamins, minerals and phytonutrients in this meal prep.
8. Microgreens: For the finishing touch, we sprinkle microgreens on top. These tiny, nutrient-packed greens not only add a burst of fresh flavour but also elevate the visual appeal with their delicate leaves.
How to avoid soggy lettuce.
Now you’re probably thinking – won’t the lettuce get soggy and gross? Well, I can attest to the fact that they won’t and here’s why: the layers. The functionality of these layers expands beyond just making these meal preps look visually appealing, the order of each layer also serves a particular purpose. It is essential to avoid any soggy veggies, wilted lettuce, or unpleasant textures in general.
You’ll always want your sauce at the very bottom of your jar. Next, you’ll want to layer your veggies. I’d add any veggies that you’re ok with soaking up/marinating in the dressing. I find that onions and peppers are the best for your second position in the meal prep layering game. Then continue to layer your veggies, maybe cucumbers, shredded cabbage, tomatoes, corn etc. Once you have all your desired veggies, add your pasta. Last but not least, the lettuce. You’ll want this to be at the tippy top of your jars so that you can avoid that soggy lettuce texture.
Creamy Dill Pasta Salad Layer Recap:
- Dressing/Sauce
- Veggies (firstly ones you don’t mind sitting in sauce)
- Pasta
- Lettuce
Layered for Success: Tips for the Perfect Salad Jar Prep
Make sure your veggies are dried out. After you finish cutting all of your veggies, let them sit while you make your dressing. Be sure to move them to a bowl or plate that is dry. Don’t leave them sitting on a cutting board marinating in their juices. If you’d like to take it a step further to ensure you have the crispiest of lettuce, you can always place a cloth or paper towel on the plate before putting your veggies on. It will help with a little extra absorption.
You’ll also want to make sure your pasta is dry. And by dry, I don’t mean uncooked. I just mean that your pasta should be cooled. If you add your freshly cooked pasta to the jar, it will build condensation from the heat and give you that extra moisture you’re trying to avoid. Adding room-temperature dried pasta is the key here.
Now I’ll be honest, I’ve forgotten to test my patience and added the veggies in without letting them fully dry before layering them so here’s what I did. I added a little slice of paper towel to each jar and left them in the fridge. This helped absorb any extra moisture sitting in the jars before adding my lettuce.
Why Mason Jars?
Beyond looking cute as all hell, they’re quite practical too. They hold SO much, which I love because I like to LOAD mine up with all kinds of veggies. And, the airtight seal keeps your salad fresh longer, making this veggie-packed meal a perfect option for meal prep or a quick and healthy lunch, whether you work from home or at a workplace.
This Creamy Dill Pasta Salad Jar meal prep is a feast for the eyes and a treat for the taste buds. Packed with vibrant vegetables, wholesome pasta, and a mouthwatering dressing, it’s a satisfying and nutritious choice for any meal. Whether you’re enjoying it on the go or savouring it at home, this salad is sure to become a favourite in your repertoire. Give it a try, and let the layers of flavour and colour brighten up your day!
If you’re looking for more refreshing salad recipes like this, check these out!
I hope you enjoy this recipe for my Creamy Dill Pasta Salad Jar Meal Prep! If you make it, please leave a comment below (it helps others to find the recipe). As always, please feel free to share your creations with me! Be sure to tag me on Instagram or Pinterest so that I can see your yummy dishes!
Creamy Dill Pasta Salad Jar Meal Prep
Ingredients
Creamy Dill Salad Dressing
- 1 cup cashews
- ¾ cup warm water
- 1 tbsp lemon juice
- 1 ½ tbsp apple cider vinegar
- 4 tbsp fresh dill chopped
- ½ tbsp fresh parsley chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp dijon mustard
- freshly cracked pepper
Salad Jar Layers
- 4 cups loosley packed lettuce
- 1 ½ red pepper diced
- 1 cucumber diced
- 1 red onion diced
- 2 cups purple cabbage shredded
Instructions
Creamy Dill Salad Dressing
- Place cashews in a bowl and cover with boiling hot water. Let them sit for about 20 minutes until tender.
- Add all of the ingredients to a blender and mix. Adjust to your liking.
- Pour dressing into the bottom of 4 or 5 mason jars, distributing the sauce evenly.
Salad Jar Layers
- After adding the dressing to the jars, begin adding the remaining items in the following order: red pepper, red onion, cucumber, purple cabbage, noodles, lettuce and microgreens. Refrigerate prepped jars.
- To eat, dump the contents of the jar in a bowl. If the sauce has thickened, add some water and mix for the desired consistency, then pour over.
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