PILCHARD & PASTA SALAD

  • 40
  • 6
  • 7

Click on the image above for more info

INGREDIENTS

  • 400g can Lucky Star Pilchards in Tomato
  • 1 red pepper, cut in half
  • 1 yellow pepper, cut in half
  • 1 green pepper, cut in half
  • 2 cups noodles (macaroni, twists or small shells)
  • 4 tablespoons oil
  • 2 tablespoons vinegar
  • 2 tablespoons chopped fresh basil
  • 250g button mushrooms, finely sliced
  • 1 bunch spring onions, chopped
  • Salt and ground black pepper
  • Lemon juice

METHOD

  1. Drain the pilchards; keep the sauce. Heat the oven grill. Place the peppers, cut side down, onto a roasting pan and place under the grill for about 15 minutes until the skins are charred.
  2. Cover with a clean, damp towel and set aside for about 10 minutes to cool.
  3. Remove and discard the skins and seeds, then slice the peppers.
  4. Cook the noodles as instructed in lightly salted water until cooked but still firm to the bite. Drain.
  5. Mix together the oil, vinegar and basil in a large bowl, then stir in the sauce from the can of pilchards.
  6. Add the warm pasta, sliced roasted peppers, mushrooms, spring onions and flaked pilchards. Season with salt and pepper and a good squeeze of lemon juice.
  7. Toss the salad to mix, and serve immediately or cover and chill in fridge for a couple of hours before serving.

NOTES

Pasta comes in numerous shapes and varieties with over two-hundred different forms.

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