I’m late to the mason jar game, but hey, I’m here now! I just didn’t get what all the hype was about really until I did it myself. Okay, the fact that #1 – it actually keeps the ingredients fresh without using a bunch of separate containers and #2 – you can evenly distribute the dressing by shaking it. SOLD. Just put the SOLD sticker on me now. Now, I’m obsessed.

I’m a pasta lover. Give me all the pasta! And bread… I want all the bread too. Okay, I’ll take all the carbs. Carbs in general will suffice. Anyway, back on topic. I love pasta so I really enjoyed the way this one came out adding a little pasta in there to satisfy that craving. I also used fresh mozzarella, but you can use the plain old stuff you find with the rest of the cheese if you’d like. It works fine too. My problem is that I allowed myself to taste fresh mozzarella and it changed my life. I can’t go back. I just can’t! Fresh mozzarella is where its at. It’s also readily available at not only my normal grocery store, but also Costco. So it’s hard for me to revert back to the old stuff when this stuff is just so dang good.

FAQ:

What size jar do you use?
32oz.

How long does it stay fresh in the refrigerator?
I don’t leave mine for more than 3 days. They may last longer, but I like fresh cut veggies, personally so 3 days is my max.

How do I eat it?
Shake that puppy up as hard as you can distributing that dressing and stick a fork in it! Or, you can pour it in a bowl if you want extra dishes to do.

You can watch the video recipe here.