Layered rainbow salad pots


  • 350g pasta shapes (De Cecco is a good brand that stays nice and firm)
  • 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


  • 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.

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