Farfalle With A Jarred Pesto Caprese Salad



Prep Time

25 minutes

Cooking Time

15 minutes

  • 1 box Barilla farfalle

  • 1/2 cup prepared pesto

  • 12 ounces fresh mozzarella, sliced

  • 1 pint cherry tomatoes, halved

  • 1 cup Kalamata olives

  • 1 lemon, juiced

  • Salt and pepper, to taste

  • 10 mason jars

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1) Bring a large pot of water to a boil and cook the pasta 1 minute less than required cooking time

2) Drain and toss with olive oil and place on a sheet tray to cool down

3) Combine the cooled pasta with pesto, lemon juice, salt and pepper in a bowl, stir to combine

4) Organize jars on a tray and fill with a bit of pasta, followed by layers of mozzarella, cherry tomatoes and olives

5) Repeat until you have filled all of the jars  

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