Mackerel pasta salad

Green beans, black olives & tomatoes

Mackerel pasta salad

Mackerel pasta salad

Serves Serves 4
Time Cooks In30 minutes
DifficultySuper easy
Nutrition per serving Plus
  • Calories 713 36%
  • Fat 33.6g 48%
  • Saturates 5.3g 27%
  • Sugars 8.8g 10%
  • Salt 1.00g 17%
  • Protein 25.4g 51%
  • Carbs 82.2g 32%
  • Fibre 6.7g -
Of an adult's reference intake
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  • 4 handfuls of green beans
  • 400 g farfalle or other dried pasta
  • 2 handfuls of black olives , (stone in)
  • 1 lemon
  • extra virgin olive oil
  • 1 jar of quality mackerel , from sustainable sources
  • 400 g ripe cherry tomatoes
  • ½ a bunch of fresh flat-leaf parsley , (15g)
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Tap For Ingredients


  1. Trim the green beans, then add to a pan of boiling salted water over a medium heat and cook for 4 minutes, or until tender.
  2. Remove the beans from the water with a slotted spoon, and drain.
  3. Add the pasta to the water and cook according to the packet instructions, then drain and rinse under cold water until cool.
  4. Destone and finely chop the olives. Halve the tomatoes, then drain and break the mackerel into pieces.
  5. Squeeze the lemon juice into a large bowl, add three times the amount of oil, then season with sea salt and black pepper.
  6. Drop the beans, pasta, olives, mackerel and tomatoes into the dressing, then toss together. Pick over the parsley leaves, to finish.



Serve the pasta al dente, like they do in Italy – this means the pasta is just cooked, but still has a little bite.

Always buy olives with stones and take them out yourself – they taste much better than the pitted ones. To destone, place the olives on a chopping board and squash them with the bottom of a mug so the stones pop out.