Part 5/9:
Assembling the salads involves layering in large glass jars: first the dressing at the bottom, then the cooled pasta, followed by kalamata olives, crumbled feta cheese, and the chopped vegetables. If tolerated, red onions can be added for extra flavor. The jars keep the vegetables crisp and prevent sogginess, and before serving, the contents are tossed in a bowl for a fresh, satisfying lunch that can be stored in the fridge all week.