Fusilli and salmon salad recipe

  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 536 calories / serving
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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

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