Layered rainbow salad pots

SERVES 4 PREP 25 mins COOK 12 mins EASY

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

200g green beans, trimmed and chopped into short lengths 160g can tuna in olive oil, drained 4 tbsp mayonnaise

4 tbsp natural yogurt

1/2 small pack chives, snipped (optional)

200g cherry tomatoes, quartered 1 orange pepper, cut into little cubes 195g can sweetcorn, drained

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.

GOOD TO KNOW fibre • vit c • 2 of 5-a-day • good for you

PER SERVING 697 kcals • fat 30g • saturates 3g • carbs 77g • sugars 13g • fibre 9g • protein 24g • salt 0.5g