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Cook the small pasta according to package directions until al dente. Drain well, then rinse with cold water to stop the cooking and cool the pasta. Drain thoroughly again.

While the pasta cooks, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber and bell pepper, and finely dice the red onion. Crumble the feta cheese and rinse and drain the canned chickpeas.

In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, dried oregano, salt, and black pepper until well combined.

In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, diced cucumber, diced bell pepper, diced red onion, crumbled feta cheese, and rinsed chickpeas.

Pour the prepared dressing over the pasta mixture. Toss gently to ensure all ingredients are evenly coated with the dressing.

To assemble the jars for school lunch, divide the dressing evenly among 4 (16-ounce) wide-mouth jars. Next, layer the heavier, non-absorbent ingredients such as chickpeas, bell pepper, and feta cheese. Follow with the lighter vegetables like cucumber and cherry tomatoes. Finally, top each jar with the pasta salad mixture.

Seal the jars tightly with lids and refrigerate until ready to serve. When ready to eat, simply shake the jar well to distribute the dressing and ingredients, then enjoy directly from the jar or pour into a bowl.


Cook the small pasta according to package directions until al dente. Drain well, then rinse with cold water to stop the cooking and cool the pasta. Drain thoroughly again.

While the pasta cooks, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber and bell pepper, and finely dice the red onion. Crumble the feta cheese and rinse and drain the canned chickpeas.

In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, dried oregano, salt, and black pepper until well combined.

In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, diced cucumber, diced bell pepper, diced red onion, crumbled feta cheese, and rinsed chickpeas.

Pour the prepared dressing over the pasta mixture. Toss gently to ensure all ingredients are evenly coated with the dressing.

To assemble the jars for school lunch, divide the dressing evenly among 4 (16-ounce) wide-mouth jars. Next, layer the heavier, non-absorbent ingredients such as chickpeas, bell pepper, and feta cheese. Follow with the lighter vegetables like cucumber and cherry tomatoes. Finally, top each jar with the pasta salad mixture.

Seal the jars tightly with lids and refrigerate until ready to serve. When ready to eat, simply shake the jar well to distribute the dressing and ingredients, then enjoy directly from the jar or pour into a bowl.
