Sonoma Chicken Salad Pasta Jars


Total time: 30 minutes

Prep time: 20 minutes

Cook time: 10 minutes


Salad Jars
  • 6 ounces rotini or penne pasta
  • 1/4 c. dried cranberries or cherries
  • 4 stalks celery, thinly sliced
  • 1 c. cooked chicken, diced
  • 1/4 c. pecans
  • 1/3 c. gorgonzola cheese, crumbled
Raspberry-Poppyseed Vinaigrette
  • 1/2 c. fresh raspberries
  • 2 1/2 tbsp. white wine vinegar
  • 2 tablespoons honey
  • 2 teaspoons granulated sugar
  • 1/4 tsp. kosher salt
  • 1/8 tsp. ground black pepper
  • 6 tablespoons extra virgin olive oil
  • 1/2 tsp. poppyseeds


Cook pasta according to package direction. Drain and rinse with cold water.

Meanwhile, make the Raspberry-Poppyseed Vinaigrette: In food processor or blender, process raspberries, vinegar, honey, sugar, salt and pepper until smooth. Add oil; process until all oil is incorporated. Stir in poppyseeds.

Divide Raspberry-Poppyseed Vinaigrette equally among 4 pint-sized mason jars. Divide pasta over dressing; layer remaining salad ingredients. Top with lids and refrigerate up to 4 days. To serve, pour onto plate or bowl, stir and enjoy.