
The inspiration for these vegan meal prep salad jars came from the classic Italian sub sandwich! These jars are loaded with the perfect Italian dressing, pasta, vegan cold cuts and cheese. Sun dried tomatoes, olives, red onions, pepperoncini and of course, lettuce. All chopped up together! Layered in jars, and ready to eat for lunch or a quick dinner. Grab a jar for work, and then just dump it into a bowl and toss together. Or shake it up and eat it right out of the jar. They are not only simple, and fast, but they taste just like an Italian sub, and I couldn’t love them more!

What You Need For These Meal Prep Salads:
- Olive Oil and Red Wine Vinegar: For the base of the dressing.
- Nutritional Yeast: To give the dressing a nice cheesy flavor.
- Garlic, Oregano, Salt and Pepper: These finish off the dressing.
- Pasta: Gluten-free or regular.
- Vegan Lunch Meat: I used Unreal Deli.
- Vegan Provolone: I used Follow Your Heart brand.
- Sun Dried Tomatoes: Any kind you like will work!
- Red Onions and Pepperoncini: Finely chopped.
- Olives: I used Kalamata olives.
- Lettuce: Butter lettuce is my fave, but you can use whatever you have on hand.

I’ve been trying to eat a little more, let’s say, well rounded. Making sure to get the right amount of everything can be really difficult. I am loving prepping things ahead of time. These vegan meal prep salad jars are one of my current favorite lunches. It takes no time at all to prep 4 meals. Plus, I often have leftover pasta from cooking dinner for my daughter the night before and will use that for these jars instead of cooking more. So, if you have any leftover pasta, that is the perfect time to throw these babies together!

Why Should You Make These Italian Sub Inspired Salads?
- They are so easy to throw together.
- Keep them in the fridge and have a grab an go lunch almost everyday of the week.
- I’m quite serious when I say they taste like an Italian sub!
- A great way to use up leftover pasta.
- These are definitely not boring salads!

Vegan Meal Prep Salad Jars
Ingredients
For The Dressing
- 1/4 Cup Olive oil
- 2 Tablespoons Red wine vinegar
- 1 Tablespoons Nutritional yeast
- 2 Cloves Garlic, grated
- 1/2 teaspoon Oregano, dried
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
For The Salad
- 4 Ounces Cooked pasta
- 1/4 Cup Sun dried tomatoes or fresh tomatoes, chopped
- 1/4 Cup Red onion, diced
- 1/4 Cup Kalamata olives, chopped
- 1/4 Cup Pepperoncini, chopped
- 4 Slices Vegan provolone, diced(I used Follow Your Heart)
- 1 Cup Vegan lunch meat, diced(I used Unreal Deli)*
- 2 Cups Lettuce, chopped(I used butter lettuce)
Instructions
- In a large pourable measuring cup, whisk together the olive oil, red wine vinegar, nutritional yeast, garlic, oregano, salt and pepper.
- In a small mixing bowl, stir together the tomatoes, red onion, olives and pepperoncini.
- Pour an even amount of the dressing into 4 large mason jars(link to the ones I used below).
- Now, layer your salad in the jars. Put 1 oz. of cooked pasta into each jar.
- Then 1/4 cup of the veggie mixture into each jar. Then an 1 slice of the diced cheese into each jar. Then 1/4 cup of the chopped lunch meat into each jar. Last, 1/2 cup of the lettuce into each jar.
- Put the tops on the jars and store in the fridge until ready to eat.
- When ready to eat shake the jar to mix everything and then eat right out of the jar, or pour into a bowl and eat.
- If you dressing gets too firm in the fridge, just let the jar come to room temperature and then shake it up.
Video
Notes
Nutrition

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