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Zucchini Noodle Mason Jar Salad With Farro and Mozzarella

Course Lunch
Cuisine American
Keyword Zucchini Noodle Mason Jar Salad With Farro and Mozzarella
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 1
Calories 1288kcal


  • 1 cup farro
  • 1 medium zucchini
  • 1/2 cup mozzarella cheese
  • 1 teaspoon vinegar, balsamic
  • 3 teaspoon olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 1/2 cup grape tomatoes
  • 6 leaves basil, fresh


  • Cook farro according to package directions.  While it cooks, spiralize your zucchini.  If you are not using mozzarella pearls, cut your cheese into smaller chunks.
  • In the bottom of a mason jar, add vinegar, olive oil, salt and pepper. Shake or stir to combine. Taste and add more salt and pepper as desired.
  • On top of dressing, add spiralized zucchini, then add farro, mozzarella, tomatoes and basil.
  • When ready to serve, tear basil leaves to desired size, pour into a bowl or onto a plate, and stir to coat all ingredients with dressing. Enjoy!
  • Will keep in fridge as long as basil stays fresh. If you plan to make these in advance, I would recommend adding tomatoes and basil prior to serving rather than keeping them in the fridge with the rest of the ingredients.


Calories: 1288kcal | Carbohydrates: 166g | Protein: 59g | Fat: 39g | Saturated Fat: 13g | Cholesterol: 73mg | Sodium: 1014mg | Fiber: 31g | Sugar: 13g