This pasta salad is bursting with colour and flavour! Make it for your next picnic or work lunch.

2 Tbsp red onion, finely chopped

2 Tbsp balsamic vinegar

2 Tbsp grape seed oil

Kosher salt and freshly ground pepper, to taste

1/4 cup canned chickpeas (no salt added), rinsed

1 cup grape tomatoes, halved

3 Tbsp Kalamata olives, halved

1 cup cooked quinoa blend gluten-free spiral pasta

1 1/2 cup baby arugula, roughly chopped

2 Tbsp crumbled light feta cheese

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In a 1 litre mason jar, combine chopped onion, grape seed oil, balsamic vinegar, and salt and pepper to taste (just a pinch of each will do!). Stir in the chickpeas and make sure they are covered in the dressing.
Layer with tomatoes, Kalamata olives, gluten-free pasta, baby arugula, and feta cheese.
Store in the fridge until you’re ready to serve. To serve, flip the mason jar to allow the dressing to cover the rest of the ingredients. You can give it a light shake before digging in. Enjoy!

This recipe is adapted from the original version from Good Housekeeping.