Cook the pasta

• Cook the protein pasta according to the package instructions.
• Drain and set aside to cool completely.

Dice the vegetables

• Dice the cucumber, orange bell pepper, red bell pepper and red onion.

Make the pesto dressing

• Whisk together the Greek yogurt, pesto and lemon juice in a bowl.
• Add the almond milk to thin, adding more a little at a time if needed.

Layer the jars

• Divide the dressing between the jars first.
• Add the bell peppers, cucumber, chickpeas and red onion.
• Finish with the cooled pasta on top.

Store

• Seal the jars and keep in the fridge for up to 4 days.