30 mins
Super easy
serves 4
About the recipe
Colourful, delicious and good for you!
Ingredients
4 handfuls of green beans
400g farfalle or other dried pasta
2 handfuls of black olives (stone in)
1 lemon
extra virgin olive oil
1 jar of quality mackerel
400g ripe cherry tomatoes
½ a bunch of fresh flat-leaf parsley (15g)
Top Tip
HELPFUL HACKS
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.
Method
Packed with goodness, this simple pasta salad is a bit of a hero – it fills you up and tastes great
- 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.
- Remove the beans from the water with a slotted spoon, and drain.
- Add the pasta to the water and cook according to the packet instructions, then drain and rinse under cold water until cool.
- Destone and finely chop the olives. Halve the tomatoes, then drain and break the mackerel into pieces.
- Squeeze the lemon juice into a large bowl, add three times the amount of oil, then season with sea salt and black pepper.
- Drop the beans, pasta, olives, mackerel and tomatoes into the dressing, then toss together. Pick over the parsley leaves, to finish.
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