Layered Rainbow Salad Pots
Serves 4
Prep Time 25 mins
Cooking 12 mins
Level low
Ingredients
- 350g Pasta shapes
- 200g Green beans, trimmed and chopped into short lengths
- 160g can Tuna in olive oil, drained
- 4 tbsp Mayor Mayonnaise
- 4 tbsp Hanini Natural Yogurt
- ½ Small pack chives, snipped (optional)
- 200g Cherry tomatoes, quartered
- 1 Orange pepper, cut into little cubes
- 195g can of Mayor sweetcorn, drained
Method:
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 Mayor mayonnaise and Hanini 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 Mayor sweetcorn. Cover and chill until you’re ready to eat.