Pasta Salad In A Jar

• 2 tablespoons pesto
• 24 black olives ("taggiasche" would be perfect!)
• 60 grams "primo sale" cheese (fresh sheep milk cheese, similar to queso blanco) or mozzarella
• 1 bunch arugula
• 1/2 zucchini
• 4-5 basil leaves
• 2-3 cherry tomatoes
• 120 grams pasta (penne or any short pasta will be ok)
• 1 tablespoon extra-virgin olive oil
• 2 jars

1. Cook the pasta following the package instructions but drain it two minutes before the indicated cooking time. This way your pasta will stay firm longer!
2. Meanwhile clean the arugula leaves, the basil, the zucchini and the tomatoes.rnJulienne the zucchini and dice the tomatoes. Shred the arugula leaves. Dice the cheese.
3. Drain the pasta and season it with a spoon of extra-virgin olive oil.
4. Assembly the jars:rnPlace a spoonful of pesto on the bottom of each jar, then place 10-12 olives all around the bottom perimeter (so you see them from the outside).rnAdd the julienned zucchini and the basil leaves.rnProceed with the tomatoes.rnAdd the cheese.rnThen the pasta.rnFinally cover the pasta with the arugula leaves and close up the jars.
5. Keep them in the fridge until it's time to place them in your picnic basket!rnrnEnjoy Picnic Pasta!

pesto, black olives, primo sale, arugula, zucchini, basil, tomatoes, pasta, extravirgin olive oil, jars

Taken from food52.com/recipes/35330-pasta-salad-in-a-jar (may not work)