Layered rainbow salad pots
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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Showing items 1 to 3 of 6
- 350g pastashapes (De Cecco is a good brand that stays nice and firm)
- 200g green beanstrimmed and chopped into short lengths
- 160g can tunain olive oil, drained
- 4 tbsp mayonnaise
- 4 tbsp natural yogurt
- ½ small pack chivessnipped (optional)
- 200g cherry tomatoesquartered
- 1 orange peppercut into little cubes 195g can sweetcorn, drained
Nutrition: Per serving
- kcal697
- fat30g
- saturates3g
- carbs77g
- sugars13g
- fibre9g
- protein24g
- salt0.5g
Method
step 1
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.
step 2
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.
