Mason Jar Lemon Pesto Pasta Salad

Name: Mason Jar Lemon Pesto Pasta Salad
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2
Cuisine: American
Ingredients: ½ cup fresh parsley; ½ cup Little Salad Bar Flat Leaf Spinach; ¼ cup grated Priano Asiago Cheese Wedge; ¼ cup Carlini Pure Olive Oil; 6 tablespoons Southern Grove Cashew Halves, chopped; 1 ½ tablespoons Stonemill Minced Garlic in Olive Oil; ½ lemon, zested and juiced; Stonemill Iodized Salt, to taste; Stonemill Ground Black Pepper, to taste; ¼ cup Simply Nature Organic Diced Tomatoes; ¼ cup Tuscan Garden Large Pitted Ripe Olives, chopped; 4 ounces Happy Harvest Mushroom Stems & Pieces, drained and rinsed; ½ cup Kirkwood Grilled Chicken Strips, diced; 2 cups cooked Reggano Tri-Color Rotini; ¼ cup grated Priano Asiago Cheese Wedge

Ingredients:

Pesto:

½ cup fresh parsley
½ cup Little Salad Bar Flat Leaf Spinach
¼ cup grated Priano Asiago Cheese Wedge
¼ cup Carlini Pure Olive Oil
6 tablespoons Southern Grove Cashew Halves, chopped
1 ½ tablespoons Stonemill Minced Garlic in Olive Oil
½ lemon, zested and juiced
Stonemill Iodized Salt, to taste
Stonemill Ground Black Pepper, to taste

Salad:

¼ cup Simply Nature Organic Diced Tomatoes
¼ cup Tuscan Garden Large Pitted Ripe Olives, chopped
4 ounces Happy Harvest Mushroom Stems & Pieces, drained and rinsed
½ cup Kirkwood Grilled Chicken Strips, diced
2 cups cooked Reggano Tri-Color Rotini
¼ cup grated Priano Asiago Cheese Wedge

Directions:

For the pesto: In a food possessor, combine parsley, spinach, ¼ cup Asiago cheese, olive oil, cashews and garlic. Pulse until fully incorporated. Add lemon juice and zest, season with salt and pepper to taste.
To assemble: Pour pesto into bottom of a 16-ounce mason jar, add tomatoes, olives, mushrooms and chicken. Top with pasta and remaining cheese.

Recipe Courtesy of Chef Scott, ALDI Test Kitchen

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