Layered Rainbow Salad Pots
Give kids two of their five-a-day and a dose of Vitamin C with these colorful rainbow pots of tuna salad, ideal for a lunchbox, or summer picnic.
Ingredients
· 350g pasta shapes
· 200g green beans , trimmed and chopped into short lengths
· 160g can tuna in olive oil, drained
· 4 tbsp light mayonnaise
· 4 tbsp natural yogurt
· ½ small pack chives, snipped (optional)
· 200g cherry tomatoes, quartered
· 1 orange pepper, cut into little cubes
· Small 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
Divide the pasta into four wide-necked jars or bowls. 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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