As summer heats up, the last thing you want is a heavy, piping-hot lunch. Instead of going out, save yourself a few dollars, eat healthy, and pack this tasty fresh pasta lunch. You can even throw it together the night before and grab it on the way out the door.
Here we've paired our penne with a handful of fresh veggies and a dollop or two of Salsa Fresca, which you can find at the Oceanside Vero Beach farmers market! It's well worth the trip to track it down.
But if you can't get there, and you're feeling industrious, you can make a similar salsa on your own.
Garden of Esther's Make at Home Salsa Fresca Lunch in a Jar
For the Salsa Fresca:
1 cup finely chopped red onion
1 jalapeno pepper, seeded and finely chopped
2 limes, juiced
2 1/2 cups plum tomatoes, seeded and chopped
1/2 cup chopped cilantro
1 tsp salt
For the pasta:
1 package any Garden of Esther "shaped" pasta, any flavor - penne, rigatoni, conchiglia, etc. Anything other than the spaghetti/linguine noodles.
For the veggies:
2 cups mixed vegetables, such as diced peppers, peapods, cherry tomatoes, celery, grated carrot, etc. Any combo of what you like and what's in the house will work.
Mix the red onion, jalapeno, and lime juice in a bowl and allow to stand for 5 minutes. Mix in the plum tomatoes, cilantro, and salt and allow to stand for 15 more minutes.
Meanwhile, prepare the pasta according to package directions and do a final rinse in cool water before draining.
Dice your chosen veggies and mix together in their own bowl.
Line up your empty mason jars. Add a serving of pasta, salsa, and veggies to each, mostly but not completely filling the jar. Top with the lids. Refrigerate. When you're ready to eat, shake the jar to mix up the ingredients. Don't forget to pack a fork!
(Adapted from an allrecipes recipe)