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salad-recipe

Layered rainbow salad pots

PREP: 25 MINS

COOK: 12 MINS

EASY

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

  • 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.