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Easy Cold Turkey Pasta Salad in Mason Jars: Best Grab & Go Lunch

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This Easy Cold Turkey Pasta Salad in Mason Jars is a quick, delicious, and portable lunch option made with leftover turkey, rotini pasta, fresh vegetables, and a creamy yogurt dressing. Perfect for meal prep, potlucks, or busy weekdays, these jars stay fresh for up to five days and taste even better the next day.

Ingredients

Scale
  • 8 ounces rotini pasta (about 2 ½ cups dry)
  • 2 cups cooked turkey, diced or shredded
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • ½ cup frozen peas, thawed
  • ¼ cup red onion, finely diced
  • ¼ cup fresh parsley, chopped
  • 2 cups romaine lettuce, chopped
  • ½ cup plain Greek yogurt
  • ¼ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons extra virgin olive oil

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add 8 ounces of rotini and cook according to package directions until al dente, about 8-10 minutes. Drain in a colander and rinse immediately with cold running water until cool. Shake well to remove excess water and let sit for 2 minutes to drain completely.
  2. Prepare the dressing: In a medium bowl, whisk together ½ cup Greek yogurt, ¼ cup mayonnaise, 1 tablespoon Dijon mustard, 2 tablespoons lemon juice, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Slowly drizzle in 2 tablespoons olive oil while whisking continuously. Taste and adjust seasoning if needed.
  3. Prep the vegetables: Dice the cucumber into ½-inch pieces. Halve the cherry tomatoes. Finely dice the red onion. Thaw the frozen peas by running under cool water for 30 seconds, then drain. Chop the romaine lettuce into thin strips. Chop the parsley. Place each ingredient in separate small bowls.
  4. Dice the turkey: Cut the cooked turkey into ½-inch cubes. If using shredded turkey, ensure pieces are not too long. Let cold turkey sit at room temperature for 10 minutes before assembling.
  5. Layer the jars: Place 2 tablespoons of dressing at the bottom of each of 4 wide-mouth pint-sized mason jars. Then add, in this order: ½ cup cooked pasta, ¼ cup diced turkey, 2 tablespoons cucumber, 2 tablespoons cherry tomatoes, 1 tablespoon peas, 1 teaspoon red onion, and 1 teaspoon parsley. Press each layer down gently. Top with ½ cup chopped romaine lettuce.
  6. Seal and refrigerate: Screw the lids on tightly. Refrigerate for at least 2 hours, but overnight is best. The dressing will slowly work its way through the layers.
  7. Serve: When ready to eat, shake the jar vigorously to distribute the dressing, or dump into a bowl. If the salad seems dry, add a tiny splash of milk or water before shaking.

Notes

For best texture, let turkey come to room temperature before assembling. Do not overfill jars—leave about ½ inch of space at the top for shaking. The flavors improve after 24 hours. For a dairy-free version, use unsweetened coconut yogurt and vegan mayonnaise. For a low-carb version, replace pasta with cooked cauliflower florets or zucchini noodles.

Nutrition

Keywords: cold turkey pasta salad, mason jar salad, meal prep, leftover turkey, easy lunch, potluck, grab and go

Find it online: https://clunkcook.com/easy-cold-turkey-pasta-salad-in-mason-jars-best-grab-and-go-lunch/