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Layered rainbow salad pots
Layered Rainbow Salad Pots
PREP: 25 MINS
COOK: 12 MINS
SERVES: 4
Ingredients
- 350g pasta shapes
- 200g green beans, trimmed and chopped into short lengths
- 160g can tuna in olive oil, drained
- 4 tbsp mayonnaise
- 4 tbsp natural yogurt
- ½ small pack chives, snipped (optional)
- 200g cherry tomatoes, quartered
- 1 orange pepper, cut into little cubes 195g can sweetcorn, drained
Method
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Cook the pasta until it is still a little al dente (2 mins less than the pack instructions) and drain well.
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Cook the green beans in simmering water for 2 mins, then rinse in cold water and drain well.
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Mix the tuna with the mayonnaise and yogurt.
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Add the chives, if using.
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Tip the pasta into a large glass bowl or four small ones, or four wide-necked jars (useful for taking on picnics).
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Spoon the tuna dressing over the top of the pasta.
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Add a layer of green beans, followed by a layer of cherry tomatoes, then the pepper and sweetcorn.
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Cover and chill until you’re ready to eat.