Jar Pasta

Not every pasta needs to be eaten hot, straight out of a pan.

Sometimes you just need something that sits in the fridge well, comes together in five minutes, and somehow tastes even better a few hours later.

That’s where jar pasta comes in.

It’s less of a recipe and more of a format:

• great for meal prep

• easy to portion into individual servings

• and endlessly customisable depending on what you have lying around

The best part is that everything gets mixed directly in the jar — the dressing coats the pasta, the spinach softens slightly over time, and the flavours settle into each other while it sits.

Jar pasta isn’t trying to be authentic Italian cooking. It’s just practical, flexible food that works around your life — and honestly, sometimes that’s exactly what you need.

This version is bright, punchy, and perfect for days when you want pasta without turning on the stove again.

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Ingredients

• 1 cup cooked fusilli pasta

• ¼ cup boiled chickpeas

• 1 cup baby spinach

• 5–6 cherry tomatoes, halved

• 5–6 olives, sliced

• 1 tbsp parsley, chopped

• 1 tbsp olive oil

• 1 tsp balsamic vinegar

• ½ tsp chili flakes

• ½ tsp dried oregano

• 1 tsp lemon juice

• Salt and pepper, to taste

Method

• Add everything into a large jar or container.

• Mix well until the pasta is evenly coated and the spinach starts to soften slightly.

• You can eat it immediately, but it tastes even better after sitting in the fridge for an hour or two.

Other Great Jar Pasta Combinations

• Mediterranean: Creamy, tangy, and almost like a cross between pasta salad and tzatziki. Feta - Yogurt - Cucumber - Onion - Chickpeas - Pasta

• Roasted Corn & Chili: Bright, spicy, and very summer-coded. Roasted corn - Jalapeño - Lime Juice - Coriander - Parmesan - Pasta

• Peanut Chili Pasta: Cold sesame noodle energy, but with pasta. Peanut Butter - Soy Sauce - Chili Oil - Spring Onion - Cucumber - Pasta - Toasted Sesame