Roasted Cauliflower and Spaghetti Mason Jar Salad

Perfectly portable, our Roasted Cauliflower & Spaghetti Mason Jar Salad with Fresh Tomato Vinaigrette is an easy, delicious, and healthy choice for your next picnic or lunch on the go. Shake to combine and enjoy!

 1 large cauliflower
 ¼ cup plus 2 tbsp Colavita Extra Virgin Olive Oil, divided use
 ¾ tsp sea salt, divided use
 ¾ tsp freshly ground black pepper
 4 oz Colavita Whole Wheat Spaghetti
 3 tbsp Colavita Aged White Wine Vinegar
 2 tsp minced garlic
 2 tsp dijon mustard
 ½ tsp granulated sugar
 ½ cup grape or cherry tomatoes, seeded and finely chopped
 ½ cup grape or cherry tomatoes, quartered
 6 oz fresh baby salad greens (kale, arugula, spinach, spring mix lettuces, etc.)
 ¼ cup crumbled feta cheese
 2 mason jars with lids

1

Heat oven to 400 degrees F. Line a large baking sheet with parchment paper; set aside.

2

Cut the cauliflower into florets and then slice into bite-size pieces. Toss with 2 tablespoons olive oil, ½ teaspoon salt, and ½ teaspoon pepper and place on baking sheet. Bake for 35 minutes or until lightly charred. Remove from oven and set aside to cool.

3

Meanwhile, cook the pasta according to the package directions. Drain and place in refrigerator to chill.

4

To make the vinaigrette, whisk together the vinegar, garlic, mustard, sugar, and remaining ¼ cup olive oil, ¼ teaspoon salt, and ¼ teaspoon pepper in a small bowl. Add the finely chopped tomatoes, stir to combine; set aside.

5

To each jar add 3 tablespoons of the vinaigrette. Next, divide the tomatoes and then 1 cup cauliflower. Finally, add the greens, spaghetti, and cheese. Seal and refrigerate until ready to enjoy.