Layered rainbow salad pots
Ingredients
- Step 1 350g pasta shapes (De Cecco is a good brand that stays nice and firm)
- Step 2 200g green beans , trimmed and chopped into short lengths
- Step 3 160g can tuna in olive oil, drained
- Step 4 4 tbsp mayonnaise
- Step 5 4 tbsp natural yogurt
- Step 6 ½ small pack chives , snipped (optional)
- Step 7 200g cherry tomatoes , quartered
- Step 8 1 orange pepper , cut into little cubes 195g can sweetcorn, drained
Calories: 697
Carbohydrate: 77 g
Protein: 24 g
Fat: 30 g
Cook time: 37 minutes
Prep time: 25 minutes
Total time: 62 minutes
Servings: 4
TAGS
Dinner
Lunch
Snack
5-a-day
Family
Fibre
Good for you
Kids cooking
Lulu Grime
Lunchbox idea
Picnic
salad
Vitamin c
Directions
- 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.