Fusilli and salmon salad recipe

  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 536 calories / serving
Add this recipe to your binder.

Cook the pasta in a large saucepan of salted, boiling water for 8-10 minutes until 'al dente.'

Meanwhile, season the smoked salmon with the lemon juice and some black pepper. Drain the pasta and run under cold water until cold.

Toss with the beetroot salad in a large mixing bowl. Spoon into glass serving bowls and garnish with the smoked salmon and some more black pepper before serving.

  • Ingredients

  • 250g tricolore fusilli
  • 160g beetroot salad
  • 50g smoked salmon slices, prepared into strips
  • juice of ½ lemon
  • salt
  • pepper
  • Energy 2270kj 536kcal 27%
  • Fat 6g 9%
  • Saturates 0g 2%
  • Sugars 5g 6%
  • Salt 2.4g 40%

of the reference intake
Carbohydrate 91.3g Protein 28.1g Fibre 2.1g


You may also like

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.