Meal Prep Creamy Pesto Pasta Salad Jars (vegan)
These Meal Prep Creamy Pesto Pasta Salad Jars are a game-changer for busy families who love fresh flavors and easy recipes. Perfect for easy meal prep and wholesome and hearty on its own as a complete meal.
Servings: 3 jars
Calories: 624kcal
Equipment
- 3 (16oz) mason jars
- 1 food processor
- 1 pan to cook the asparagus
- 1 sauce pan to boil the pasta
Ingredients
For the Avocado Pesto Sauce
- 1 large, ripe avocado
- 2 cups fresh basil leaves no stems
- 3 tablespoons raw walnuts
- 3 garlic cloves, roughly chopped
- 1 tablespoon nutritional yeast
- juice from 1/2 a lemon
- ¼ teaspoon red pepper flakes a small pinch
- Salt and pepper, to taste
- 3 tablespoons olive oil
- 3-5 tablespoons water as desired
For the Meal Prep Pesto Pasta Jars
- 2 cups dry protein pasta *will expand to about 4 cups once cooked
- 12 ounces asparagus, trimmed and cut into small pieces
- 2 tablespoons avocado oil *for sauteeing asparagus
- ½ cup chopped sun-dried tomatoes *not in oil
- 3 tablespoons nutritional yeast
- 1½ cups avocado pesto sauce
Instructions
- Begin by cooking the chickpea pasta in salted water according to the package instructions. Drain the pasta and rinse it under cold water to stop the cooking process. Drizzle and mix in a splash of olive oil into the pasta to avoid sticking, and set aside. Chop the sun-dried tomatoes.
- In your food processor, combine the avocado, fresh basil, garlic, lemon juice, nutritional yeast, walnuts, red pepper flakes, salt, and pepper. While on, slowly pour in the olive oil and a few tablespoons of water until smooth and creamy. Scrape down the sides a few times during this process.
- Layer your pesto pasta salad into mason jars by placing 1/3 of each ingredient into the three jars. Start with the chickpea pasta, pesto sauce, asparagus, sun-dried tomatoes, and finish with nutritional yeast. Add the lids and store them in the fridge to chill.
Notes
Store your pesto pasta salad jars in airtight containers or mason jars in the fridge for up to four days.
When you’re ready to eat, simply pour the ingredients into a bowl, toss, and enjoy!
For best results, rinse the cooked pasta with cold water immediately to lock in that perfect texture and to cool it off.
Fresh basil, lemon juice, and garlic along with quality olive oil are key to creating a vibrant, homemade pesto that really stands out.
When blending your pesto, scrape down the sides of your food processor for an even blend and the perfect texture.
Nutrition
Serving: 1jar | Calories: 624kcal | Carbohydrates: 52g | Protein: 21g | Fat: 43g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 24g | Sodium: 32mg | Potassium: 1500mg | Fiber: 17g | Sugar: 11g | Vitamin A: 2012IU | Vitamin C: 28mg | Calcium: 127mg | Iron: 7mg