Layered Rainbow Salad Pots
PREP: 25 MINS
COOK: 12 MINS
Cook the pasta until it is still a little al dente (2 mins less than the pack instructions) and drain well.
Cook the green beans in simmering water for 2 mins, then rinse in cold water and drain well.
Mix the tuna with the mayonnaise and yogurt.
Add the chives, if using.
Tip the pasta into a large glass bowl or four small ones, or four wide-necked jars (useful for taking on picnics).
Spoon the tuna dressing over the top of the pasta.
Add a layer of green beans, followed by a layer of cherry tomatoes, then the pepper and sweetcorn.
Cover and chill until you’re ready to eat.