Red Pepper Pesto Pasta Salad

Pasta Salad
Bring a large pot of water to a boil. Salt water generously and add 3 cups of dried fusilli pasta. Cook til al dente, approximately 8 minutes, and drain. Rinse with cold water to cool pasta.

In the meantime, cut cherry tomatoes in half and make red pepper pesto.

Combine roasted peppers, basil, whole garlic, sunflower seeds, tomato paste, lemon juice and zest, smoked paprika, sherry vinegar, red pepper flakes and salt in food processor. Pulse until combined.
With the motor running, drizzle in the extra virgin olive oil until well combined and smooth. You may need a little more or less depending on how *juicy* the red peppers are.

In each mason jar or container, layer 1/4 cup of red pepper pesto, 1 cup of cooked pasta, 1/4 cup each cherry tomatoes, kalamata olives, and crumbled feta cheese and top with 1 cup loosely packed baby kale or other salad greens. Top with additional sunflower seeds if preferred. Seal tightly.