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.
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Want more salad jar ideas? Check out these other portable, fun lunch recipes!
Hi, I’m Lori! I’m a Detroit-area culinary school graduate, food photographer, recipe developer and english muffin fanatic. This blog is where I post simple, yet special, original recipes for the "home chef" in all of us.