Mason Jar Lemon Pesto Pasta Salad

Directions:

For the pesto: In a food possessor, combine parsley, spinach, ¼ cup Asiago cheese, olive oil, cashews and garlic. Pulse until fully incorporated. Add lemon juice and zest, season with salt and pepper to taste.
To assemble: Pour pesto into bottom of a 16-ounce mason jar, add tomatoes, olives, mushrooms and chicken. Top with pasta and remaining cheese.

Recipe Courtesy of Chef Scott, ALDI Test Kitchen

Ingredients:

Pesto:

½ cup fresh parsley

½ cup Little Salad Bar Flat Leaf Spinach

¼ cup grated Priano Asiago Cheese Wedge

¼ cup Carlini Pure Olive Oil

6 tablespoons Southern Grove Cashew Halves, chopped

1 ½ tablespoons Stonemill Minced Garlic in Olive Oil

½ lemon, zested and juiced

Stonemill Iodized Salt, to taste

Stonemill Ground Black Pepper, to taste

Salad:

¼ cup Simply Nature Organic Diced Tomatoes

¼ cup Tuscan Garden Large Pitted Ripe Olives, chopped

4 ounces Happy Harvest Mushroom Stems & Pieces, drained and rinsed

½ cup Kirkwood Grilled Chicken Strips, diced

2 cups cooked Reggano Tri-Color Rotini

¼ cup grated Priano Asiago Cheese Wedge