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Mediterranean-style mackerel pasta salad recipe
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Elevate your lunch break with a satisfying fish and pasta dish that will keep you fueled until dinner.
Ingredients:
  • 250g dried risoni pasta
  • 60ml olive oil
  • 3 Lebanese eggplants, thinly sliced
  • 125.00 ml basil leaves
  • 20.00 ml finely grated lemon rind
  • 60ml lemon juice
  • 1 garlic clove, crushed
  • 3 x 95g cans Pulled Mackerel in Olive Oil, drained
  • 4 spring onions, thinly sliced
  • 40.00 ml capers, coarsely chopped
  • 90g olive
  • 75g sun-dried tomato
  • 62.50 ml mint leaves
  • Lemon zest, to serve
Instructions:
  • Boil risoni in a large saucepan of water according to package instructions until al dente. Then, rinse with cold water and drain.
  • Heat 1 tablespoon of oil in a medium frying pan over medium-high heat. Cook the eggplant, turning occasionally, until golden and tender, about 5-6 minutes. Transfer to a plate.
  • Chop 2 tablespoons of basil leaves finely and add them to a large bowl. Whisk in lemon zest, lemon juice, minced garlic, and the rest of the olive oil. Season with salt and pepper to taste.
  • Combine the mackerel, risoni, eggplant, spring onion, capers, olives, tomatoes, mint, and remaining basil in the dressing. Season with salt and pepper, then gently toss everything together. Finish by sprinkling lemon zest on top.

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