Mediterranean Style Mackerel Pasta Salad

Mediterranean Style Mackerel Pasta Salad

Dive into the refreshing flavours of Mediterranean-style mackerel pasta salad, a perfect blend of wholegrain pasta, vibrant vegetables, and succulent mackerel. This dish, made with premium mackerel from Pearl Seafoods, is not only delicious but also packed with nutrients, making it an ideal choice for a healthy lunch or light dinner. Easy to prepare and bursting with Mediterranean flair, order your fresh mackerel online from Pearl Seafoods for convenient delivery across Sydney and enjoy quality seafood at home.

Recipe Information

Serves

4 people

Preparation

10 minutes

Cooking

10 minutes

Difficulty

Easy

Ingredients

  • 250g dried risoni pasta
  • 1/4 cup (60ml) olive oil
  • 3 Lebanese eggplants, thinly sliced
  • 1/2 cup basil leaves
  • 1 tbsp finely grated lemon rind
  • 1/4 cup (60ml) lemon juice
  • 1 garlic clove, crushed
  • 300g blue mackerel
  • 4 spring onions, thinly sliced
  • 2 tbsp capers, coarsely chopped
  • 3/4 cup (90g) pitted Sicilian olives, coarsely chopped
  • 1/2 cup (75g) drained sun-dried tomatoes, thinly sliced
  • 1/4 cup mint leaves
  • Lemon zest, to serve

Steps

  1. Cook the risoni in a large saucepan of boiling water according to the packet directions or until just tender. Refresh under cold water and drain well.
  2. Meanwhile, heat 1 tablespoon of olive oil in a medium frying pan over medium-high heat. Add the sliced eggplant and cook, turning occasionally, for 5-6 minutes or until golden and tender. Transfer to a plate.
  3. Finely chop 2 tablespoons of basil leaves and place them in a large bowl. Whisk in the lemon rind, lemon juice, crushed garlic, and the remaining olive oil. Season with salt and pepper to taste.
  4. Add the blue mackerel, cooked risoni, sautéed eggplant, sliced spring onion, chopped capers, olives, sun-dried tomatoes, mint, and the remaining basil to the dressing in the bowl. Season again to taste and gently toss to combine. Sprinkle with lemon zest before serving.

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