Pasta Salad in a Jar

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 16 servings

If you're planning a picnic, make this pasta a day ahead. For my husband's lunch at work, I sometimes tie a plastic fork on the jar. —Pat Neiheisel, Leetonia, Ohio

Ingredients

8 ounces each uncooked bow tie pasta, medium pasta shells and wagon wheel pasta

2 cups Greek vinaigrette

3 cups cherry tomatoes, halved

1 medium red onion, finely chopped

1 jar (12 ounces) marinated quartered artichoke hearts, drained and coarsely chopped

1 jar (12 ounces) roasted sweet red peppers, drained and chopped

1 cup chopped fresh basil

1 cup grated Parmesan cheese

1 package (3-1/2 ounces) sliced pepperoni

1 can (2-1/4 ounces) sliced ripe olives, drained

Directions

1. Cook pasta according to package directions for al dente. Drain pasta; rinse with cold water and drain well. Transfer to a large bowl.

2. Add vinaigrette to pasta; toss to coat. Add vegetables, basil, cheese, pepperoni and olives; toss to combine. If desired, transfer to covered jars. Refrigerate until serving.

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