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Sundried Tomato Pesto Zucchini Noodle Mason Jars

Prep Time 30 minutes
Total Time 30 minutes
Servings 2

Ingredients

  • For the salad:
  • 1 large zucchini Blade C, noodles trimmed
  • 1/4 cup pitted and halved kalamata olives
  • 2 packed cups baby spinach
  • 3/4 cup canned chickpeas drained and rinsed
  • 1/4 cup crumbled feta cheese
  • 1/4 small red onion sliced thinly
  • 1 cup canned artichoke hearts drained and quartered
  • For the pesto:
  • 1/2 cup sundried tomatoes
  • 1 tablespoon pine nuts
  • 1/4 cup extra virgin olive oil
  • salt and pepper to taste (about 5 cranks of a salt grinder)
  • 1 teaspoon red wine vinegar

Instructions

  • Place all of the ingredients for the pesto into a food processor and pulse until creamy. Taste and adjust to your preference. If it’s not creamy enough, you can add some water or more oil.
  • If eating same-day: Toss the zucchini noodles in a medium mixing bowl with the pesto. Top, in this order, with artichoke hearts, red onion, chickpeas, olives, feta cheese and finally the spinach. Refrigerate for later use. To serve, pour into a bowl and toss together.
  • If letting sit overnight or more than 24 hours: in the bottom of the mason jar, add in the pesto. Top, in this order, with: artichoke hearts, red onion, chickpeas, spinach, olives, feta cheese and finally, the zucchini noodles. Refrigerate for future use. To serve, pour into a bowl and toss together.