PILCHARD & NOODLE SALAD

  • 20
  • 6
  • 4

Click on the image above for more info

INGREDIENTS

  • 400g can Lucky Star Pilchards in Tomato
  • 200g macaroni
  • 2 carrots, peeled and sliced into matchsticks
  • 2 spring onions, finely sliced
  • 1 red or green pepper, cored, seeded and diced
  • 2–3 spinach leaves, trimmed and finely shredded
  • Salt and ground black pepper

Dressing

  • 4 Tbsp oil
  • 3 Tbsp white wine vinegar
  • Tomato sauce from the can of pilchards
  • 1 Tbsp soy sauce
  • 1 tsp brown sugar
  • ½ tsp mustard powder

METHOD

  1. Drain the pilchards over a bowl; keep the sauce. Roughly flake the fish.
  2. Cook the macaroni as instructed in lightly salted water until cooked but still firm to the bite. Drain.
  3. Drain well in a colander, then tip into a large bowl. Mix in the carrots, spring onions, pepper and spinach, and season with salt and pepper.

Dressing 

  1. Mix together the dressing ingredients, and season with salt and pepper. Pour over the salad and toss well.

NOTES

If you prefer a thicker dressing add a spoonful of mayonnaise to the dressing. To add colour to the salad and make it go further, add a 400g can of drained whole kernel corn.

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