Pin this Last summer I spent a week meal prepping for my sister and me, trying to survive our busiest work season. These jars became our absolute lifeline, especially the days we forgot to eat until mid afternoon when our patience was already thin and hunger had made us snappy. There is something oddly satisfying about seeing all those vibrant layers sitting in the fridge, ready whenever you finally remember to take care of yourself.
My sister asked if I could make her something she could eat in her car between client meetings, and I handed her one of these jars with strict instructions to shake before eating. She texted me an hour later saying it was the best lunch she has had in months, which honestly felt like a massive win for both of us. Now we both make a batch every Sunday without even discussing it, like it is just part of our routine now.
Ingredients
- Orzo pasta: This tiny rice shaped pasta is perfect because every little piece grabs onto the vinaigrette and stays tender even after days in the fridge
- Cooked chicken: I grab a rotisserie chicken when I am feeling lazy, but grilled breast works beautifully if you have the time
- Cherry tomatoes: They hold their texture better than larger tomatoes and pop with sweetness in every bite
- Cucumber and red bell pepper: These stay satisfyingly crisp and add this wonderful crunch that keeps things interesting
- Red onion: Thinly sliced gives you just enough bite without overwhelming everything else
- Kalamata olives: Their briny saltiness is the backbone that makes everything taste distinctly Greek
- Feta cheese: Creamy and tangy in all the right places, it mellows the acidity and brings everything together
- Fresh parsley: Bright and herbaceous, it keeps things tasting fresh and not heavy
- Extra virgin olive oil: Use the good stuff because you will really taste it here
- Red wine vinegar: Adds this lovely tartness that cuts through the rich chicken and cheese
- Dried oregano: Dried actually works better here than fresh, giving you that classic Greek flavor without being too grassy
- Garlic: One clove goes a long way, so mince it finely so it distributes evenly
- Dijon mustard: The secret ingredient that helps the vinaigrette stay emulsified and adds depth
- Salt and pepper: Season generously because the pasta and chicken both need salt to come alive
Instructions
- Cook the orzo pasta:
- Boil according to package directions, then drain immediately and rinse under cold water until the pasta is completely cool to the touch
- Whisk together the dressing:
- Combine the olive oil, red wine vinegar, oregano, garlic, Dijon, salt, and pepper in a small bowl and whisk until the mixture looks thick and creamy
- Prep your jars:
- Set out four clean 16 ounce mason jars on the counter so you can assemble everything assembly style
- Start with the dressing:
- Divide the vinaigrette evenly among the bottoms of all four jars, about a tablespoon each
- Layer the sturdy vegetables:
- Add the red onion, bell pepper, and cucumber directly on top of the dressing where they will marinate beautifully
- Add the tomatoes:
- Scatter the cherry tomatoes in an even layer across each jar
- Layer in the orzo:
- Spoon the cooled pasta over the vegetables, spreading it gently so it forms a nice even layer
- Top with chicken:
- Distribute the cooked chicken evenly among all four jars on top of the pasta
- Finish with olives and cheese:
- Add the Kalamata olives and crumbled feta, keeping them at the very top so they do not get mushy
- Garnish and seal:
- Sprinkle the fresh parsley on top, screw on the lids tightly, and refrigerate immediately
Pin this There was this one Tuesday when I reached into my fridge at 2pm, stressed and starving, and pulled out a jar from Monday. I shook it while walking to my desk, took the first bite right out of the jar, and had this moment where I felt genuinely taken care of despite the chaos. Something about a lunch that waits patiently for you, holding up beautifully until you are finally ready, just hits different.
Make It Your Own
My sister prefers hers without feta and sometimes I swap in chickpeas for half the chicken when I want to stretch the recipe. You really can make these work for whatever you are craving or whatever is sitting in your crisper drawer.
Storage Wisdom
Keep the jars upright in the fridge and give them a gentle shake once a day to redistribute any settling. I learned the hard way that transporting them horizontally means the dressing leaks before you even get to work.
Serving Ideas
Sometimes I crumble pita chips on top right before eating for this extra crunch that transforms the whole experience. Other times I serve it alongside a simple green salad or roasted vegetables when I want something more substantial.
- Let the jars sit at room temperature for about 10 minutes before eating so the flavors wake up a bit
- If the pasta seems dry after a few days, add a tiny splash more olive oil and shake again
- These freeze poorly, so just enjoy them within four days and make a fresh batch next week
Pin this Hope these jars bring you as much relief and joy as they have brought us on too many hectic afternoons to count.
Recipe Questions
- → How long do these salads stay fresh in the refrigerator?
Properly sealed mason jars keep these layered salads fresh for up to 4 days when stored in the refrigerator. The key is layering the dressing at the bottom, which prevents other ingredients from becoming soggy.
- → Can I prepare these jars ahead of time for the entire week?
Yes, you can prepare up to 4 jars in advance. However, for optimal freshness and texture, prepare no more than 4 days in advance. Keep fresh parsley separate and add just before serving for maximum flavor.
- → What's the best way to serve the salad from the jar?
Seal the jar tightly and shake vigorously to distribute the dressing evenly throughout all ingredients. Alternatively, pour the contents into a bowl and toss together before eating for a more traditional presentation.
- → Can I use different pasta shapes instead of orzo?
Absolutely. Whole-wheat orzo, penne, or quinoa work wonderfully as substitutes. Ensure cooked pasta cools completely before layering to prevent wilting delicate vegetables.
- → How should I prepare the chicken for best results?
Use grilled or rotisserie chicken breast, diced or shredded into bite-sized pieces. For enhanced flavor, marinate raw chicken in extra-virgin olive oil, lemon juice, and dried oregano before grilling for 10-15 minutes.
- → Is this salad suitable for dairy-free diets?
Yes, simply omit the feta cheese or substitute with dairy-free feta alternatives available at most grocery stores. All other ingredients remain naturally dairy-free.