For the Pesto Pasta Mason Jar Salad:

1. Add all pesto ingredients in a blender or food processor and blend until smooth and creamy.
2. Cook the pasta according to package directions (reserve some pasta water for the pesto if needed), remove and set aside. In the same pot, add the arugula and cook on low until just wilted. Add the pasta back into the pot and toss with the pesto.
3. Add the pasta to a mason jar salad, seal and place in the fridge until ready to eat.

For the Taco Salad Mason Jar Salad:

1. Once the cashews are soaked and softened add them along with other dressing ingredients to a blender and blend until smooth and creamy.
2. Add the walnut taco meat ingredients to a food processor (or blender) and pulse until just combined and it resembles taco meat. Don’t over process.
3. Add the tomatoes, onion and cilantro with the sea salt in a small bowl.
4. Layer the dressing at the bottom of the mason jar, followed by cabbage, lettuce, tomatoes and walnut taco meat. Seal and place in the fridge until ready to eat.

For the Chickpea and Quinoa Mason Jar Salad:

1. Cook the quinoa according to package directions.
2. Add all of the ingredients for the almond butter dressing to a blender and blend until smooth and creamy.
3. Layer the dressing at the bottom of the mason jar, followed by the cabbage, carrots, quinoa, chickpeas and cilantro. Seal and place in the fridge until ready to eat.