Cook the fusilli as per the directions on the box and set aside. I like to run mine under cold water to stop the cooking process.

While the pasta cooks, spiralize the carrots and zucchini.

Chop the remaining veggie ingredients.

To build your salads, layer your jar starting with 1 tablespoon of dressing in each jar.

For the veggie layers it is key to have either the turkey or the pepper on the bottom to prevent things getting soggy.

<span class="mceItemHidden" data-mce-bogus="1"><span></span>Then, layer the cucumber, red onion, spiralized carrots, and spiralized zucchini.</span>

Add the pasta for the top layer.

Store in the fridge for up to 3 days.

When ready to eat, flip jar to mix the contents, and eat!