Roasted Cauliflower and Spaghetti Mason Jar Salad

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

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

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.

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

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.

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.

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Roasted Cauliflower and Spaghetti Mason Jar Salad