15 minutes
Cook Time
15 minutes
Cooking Level


  • 1 dry pint Pure Flavor® Sangriar® Medley Tomatoes, halved
  • 1 bunch kale, chopped
  • 8 oz small mozzarella balls
  • 4 oz bowtie pasta, cooked & cooled
  • 4 oz mini fusilli pasta, cooked & cooled
  • 4 oz Parmesan, shaved
  • ¼ cup pine nuts
  • Salt and pepper, to taste
  • For the dressing:
  • 6 cloves garlic, minced
  • 1 cup olive oil
  • ½ cup lemon juice
  • 1 tbsp lemon zest
  • 1 tbsp fresh basil, chopped
  • 1 tbsp fresh parsley, chopped
  • ½ tsp kosher salt
  • 1 tsp freshly ground black pepper


Step 1

Add the pine nuts to a small skillet over low heat. Toast slowly for 3 to 4 minutes, tossing regularly. Remove from the skillet and set aside.

Step 2

In a large skillet, heat the olive oil and garlic over low heat so that the garlic slowly infuses the oil, about a minute. When the garlic begins to sizzle, stir it around so it doesn't burn. When the garlic starts to turn golden, stir in salt and pepper.

Step 3

Pour the oil mixture into a small mason jar. Add the lemon juice, lemon zest, basil and parsley, put the lid on and shake well.

Step 4

Assemble salads by dividing dressing into 4 quart-size mason jars. Layer in pasta, tomatoes, mozzarella balls, pine nuts, kale and then Parmesan.

Step 5

Put the lids on the jars and refrigerate until ready to eat.

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