@purewow: BBQ season is here, and this gut-friendly Mini Mason Jar Pasta Salad is the perfect side dish. Easy to prep ahead and packed with flavor. ☀️🥗 Recipe details below ⬇️ Ingredients: Pasta Salad -Pinch kosher salt -4 ounces gluten-free pasta (about 2 cups cooked) -3/4 cup halved cherry tomatoes -1 cup diced cucumber -1/2 cup diced red bell pepper -1/2 cup shredded carrots -1/4 cup sliced, pitted black olives -2 tablespoons chopped fresh parsley -1/2 cup chopped grilled chicken Dressing: -3 tablespoons lactose-free yogurt -2 tablespoons extra-virgin olive oil -1 tablespoon freshly squeezed lemon juice -1 teaspoon Dijon mustard -1/2 teaspoon turmeric -1/4 teaspoon smoked paprika -1/2 teaspoon maple syrup -Kosher salt and freshly ground black pepper, to taste Directions: 1. Make the pasta salad: Bring water to a boil in a large pot and add the salt. Once boiling, add the pasta. Cook until al dente, 6 to 8 minutes. Strain the pasta and set it aside. 2. Add the pasta, tomatoes, cucumber, bell pepper, carrots, olives, parsley and chicken to a large bowl. Toss or gently stir to combine. 3. Make the dressing: Combine the yogurt, olive oil, lemon juice, mustard, turmeric, paprika, maple syrup, salt and pepper in a separate bowl. Mix well until combined. 4. Fill the mason jars, layering the pasta salad and the dressing. Seal and store the jars in the fridge. Shake to combine before serving.

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Thursday 11 June 2026 17:15:14 GMT