This super colorful pasta salad in a jar is perfect for showing off at the next family barbecue. Each one is layered in a 2 cup canning jar, then shaken up to mix it, allowing all the flavors to come out. Eat it right out of the jar!
½ cup Sargento® Ricotta Cheese
¼ cup Sargento® Shredded Parmesan Cheese
½ cup marinara sauce
1 cup prepared pesto
1 ½ cups mini penne pasta, cooked, cooled and oiled
½ cup sliced black olives
1 cup Sargento® 6 Cheese Italian Shredded Cheese
1 cup artichoke hearts, drained and chopped
4 ea. green onions, chopped
1 med. zucchini, small diced
In a small bowl, combine Ricotta, Parmesan and marinara until well blended. Set aside.
To Layer Salad: In each wide mouth pint size jar, layer 1/4 cup of pesto, 3/4 cup cooked penne, 1/4 cup prepared Ricotta mixture, 2 tablespoons of black olives, 1/4 cup shredded cheese, 1/4 cup chopped artichoke hearts, 1 tablespoon chopped green onion and 1/4 cup chopped zucchini. Top with lid. Refrigerate until ready to serve.