Caprese Salad Jars

35 min.
4 Servings
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Make a simple salad in a jar that you can easily take and eat on any picnic or outdoor adventure, with this fresh, Italian-style caprese salad recipe.


  • 1 lb. DeLallo® fusilli pasta
  • 1 pkg (0.75 oz.) Nature’s Basket basil
  • 10 oz. Market District cherry #9 Fall in Love Again tomatoes
  • 4 canning jars, quart-sized
  • 4 tsp. Holland House® balsamic vinegar, divided
  • 4 Tbsp. Market District extra virgin olive oil, divided
  • ½ tsp. kosher salt, divided
  • ½ tsp. ground black pepper, divided
  • 8 oz. BelGioioso® fresh mozzarella pearls
  • 2 oz. Nature’s Basket baby arugula


  Prep Time: 10 min. • Cook Time: 25 min.

Bring a large pot of water to a boil. Cook the pasta according to package instructions. Pick the basil leaves and coarsely chop. Halve the cherry tomatoes.

Add the pasta to the boiling water and cook for 10 minutes. Drain the pasta and rinse with cold water.

In each jar, place 1 teaspoon of balsamic vinegar, 1 tablespoon of olive oil and a pinch of salt and pepper. Divide the remaining ingredients into 4 equal portions. Add the pasta, then the basil, cherry tomatoes, mozzarella pearls and finish with the arugula. Secure the lids onto the jars and refrigerate until ready to eat. Shake, turn the jar over, and shake some more until everything is well mixed. Eat straight from the jar or transfer to a bowl and enjoy.

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