Articles & Recipes

Three-Tomato Pasta Salad with Pesto

September 4, 2018

Don’t be fooled by the simplicity of this salad. Pesto, pasta and tomatoes are an awesome combination. What an incredibly delicious and healthy school / work lunch or light meal!

Ingredients Makes 1 serving

4 cups salted water 1 L
1⁄2 cup dried penne pasta 125 mL
2 tbsp pesto 30 mL
1⁄2 cup sliced red cherry tomatoes 125 mL
1⁄2 cup sliced orange cherry tomatoes 125 mL
1⁄2 cup sliced yellow cherry tomatoes 125 mL
1⁄2 cup microgreens (see Tips) 125 mL
1⁄4 cup freshly grated Parmesan cheese 60 mL


  • 1-quart (1 L) jar
  1. In a medium pot, bring salted water to a boil over high heat. Add pasta and boil, stirring occasionally, for 9 minutes or until firm to the bite. Drain, transfer to a bowl and let cool completely.
  2. Add pesto to the cooled pasta and toss to coat.
  3. Layer pasta mixture, red tomatoes, orange tomatoes, yellow tomatoes, microgreens and Parmesan in jar. Seal jar and refrigerate for up to 3 days.
  4. When ready to serve, turn jar upside down in a bowl.
Microgreens are small and feathery, with a crazy-good flavor. They are usually sold in high-end grocery stores and specialty produce markets; if you can’t find them, you can use any small leaf lettuce instead. Tomatoes of any three colors will look beautiful in this recipe. Use any combination of colors that appeals to you — or whatever you can find at the grocery store.


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