

Sardine and egg pasta salad
(at time of publication)
Ingredients
- 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
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 497cal
-
Kilojoules 2080kJ
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Protein 29g
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Total fat 18g
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–Saturated fat 4g
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Carbohydrates 55g
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–Sugars 5g
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Dietary fibre 6g
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Sodium 760mg
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Calcium 380mg
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Iron 6mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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