Three jars filled with rainbow salad pots

Layered rainbow salad pots

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(0 ratings)

Prep: 25 mins Cook: 12 mins

Easy

Serves 4

Give kids two of their five-a-day and a dose of vitamin C with these colourful rainbow pots of tuna salad, ideal for a lunchbox, or summer picnic

Nutrition and extra info

Nutrition: Per serving

  • kcal697
  • fat30g
  • saturates3g
  • carbs77g
  • sugars13g
  • fibre9g
  • protein24g
  • salt0.5g
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Ingredients

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

    Pasta

    pah-stah

    Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…

  • 200g green beans, trimmed and chopped into short lengths
  • 160g can tuna in olive oil, drained
    Tuna

    Tuna

    tune-ah

    A member of the mackerel family, tuna are mainly found in the world's warmer oceans. They…

  • 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
    Peppers

    Pepper

    pep-iz

    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

Method

  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. 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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