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.
Recipe categorization, including tags that indicate that a recipe is free of an allergen, are based on the product(s) indicated in the recipe’s ingredient listing. If other ingredient(s) are used, Giant Eagle cannot guarantee that the recipe categorization indicated is applicable. Actual product packaging and materials may contain additional and/or different ingredient, allergen, nutritional or proper usage information than the information displayed on our website. Always read labels, warnings and directions prior to using or consuming a product. If you have questions or require more information about an ingredient, contact the manufacturer directly. Content on this website is for general reference purposes only and is not intended to substitute for advice given by a physician, pharmacist or other licensed health care professional. The information presented on this website should not be used for self-diagnosis or for treating a health problem.