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How to make Waldorf pasta salad

Waldorf pasta salad

NUTRITION: PER SERVING

CALORIES:  809KCALS
FAT:  53.7G (14.1G SATURATED)
PROTEIN:  34.9G
CARBOHYDRATES:  44.5G (9G SUGARS)
FIBRE:  4.2G
SALT:  2.3G

Ingredients

100g short pasta
Glug of olive oil
3 celery sticks
½ bunch spring onions
200g greek yogurt
Grated zest and juice of ½ lemon
3 tbsp water
1 tbsp creamed horseradish
2 skinned and sliced smoked mackerel fillets
Few sun-dried tomatoes
Few toasted chopped walnuts

Method

Cook the short pasta according to the pack instructions in a large pan of boiling water until al dente. Drain, rinse under cold water, then drizzle with a glug of olive oil.
Meanwhile, finely chop the celery sticks and spring onions, then set aside. In a jug, mix the greek yogurt, the grated zest and lemon juice, 3 tbsp water and creamed horseradish.
In a large bowl, mix the pasta with three quarters of the sauce, the celery, mackerel fillets, a few sun-dried tomatoes and most of the spring onions. Mix well, then divide between two sealable containers. Top with a few toasted chopped walnuts and the remaining sauce and spring onions. Chill until needed. If the pasta is dry, stir in 2 tbsp cold water to loosen before serving.

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