Layered rainbow salad pots

• pasta↗350g g

  shapes (De Cecco is a good brand that stays nice and firm)

• green beans↗200g g

  trimmed and chopped into short lengths

• can tuna↗160g g

  in olive oil, drained

• mayonnaise↗4 tbsp tbsp
• natural yogurt↗4 tbsp tbsp
• chives½ small pack

  snipped (optional)

• cherry tomatoes↗200g g

  quartered

• orange pepper↗1

  cut into little cubes 195g can sweetcorn, drained

Step-by-step instructions

1. 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.

2. 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.