Sardine and egg pasta salad

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Wendy Fenwick

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Serves: 4

Time to make: 25 mins

Ingredients

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4 eggs

300g small pasta shapes such as macaroni

2 x 120g cans sardines in tomato sauce

4 cups salad greens

¼ cup black olives, roughly chopped

1 tablespoon capers, drained

3 cups salad vegetables, chopped, such as cucumber, red onion, tomatoes, radishes

1 tablespoon olive oil

2 tablespoons red wine vinegar

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Instructions

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1 Cook eggs until hard-boiled and cook pasta until tender. Drain eggs and pasta. Run eggs under cold running water to cool.

2 Break sardines in pieces, reserving the sauce. Shell eggs and slice in wedges.

3 Divide salad greens among plates. Sprinkle over olives and capers. Mix pasta with salad vegetables and eggs. Add to salad greens.

4 Top salad with sardines. Mix reserved tomato sauce with oil and vinegar and drizzle over salad to serve.

Variations

Make it gluten free: Use gluten-free pasta.

Nutrition Info (per serve)

Calories 497 cal

Kilojoules 2080 kJ

Protein 29 g

Total fat 18 g

Saturated fat 4 g

Carbohydrates 55 g

Sugar 5 g

Dietary fibre 6 g

Sodium 760 mg

Calcium 380 mg

Iron 6 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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