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Sardine pasta salad recipe

Sardine pasta salad recipe

17 ratings

Zesty, punchy and ready in just 15 minutes, this pasta salad recipe is a real lunchtime winner. Throw together flaky sardines, juicy olives and crisp salad leaves, combine with wholewheat fusilli, toss through a quick homemade lemon and mustard dressing, and enjoy! You can even make this pasta salad the day before and store in an airtight container in the fridge until you're ready to serve. See method

  • Serves 2
  • 10 mins to prepare and 5 mins to cook, plus cooling
  • 504 calories / serving
  • Healthy
  • Dairy-free


  • 150g wholewheat fusilli
  • 1 small red onion, finely chopped
  • 1 tbsp olive oil
  • ½ lemon, zested and juiced
  • 1 tsp Dijon mustard
  • 50g pitted black olives, halved
  • 2 x 120g tin sardines in brine, drained, bones and skin removed, flaked
  • ½ cucumber, halved lengthways, deseeded and finely diced
  • 40g mixed salad leaves
If you haven't got fusilli, try using penne or another short pasta

Each serving contains

  • Energy

  • Fat

    19g 27%
  • Saturates

    4g 22%
  • Sugars

    5g 5%
  • Salt

    1.4g 24%

of the reference intake
Carbohydrate 52.6g Protein 29.2g Fibre 8.9g


  1. Cook the pasta to pack instructions. Meanwhile, soak the onion in boiling water for 5 mins, then drain.
  2. In a large bowl, whisk the oil, lemon zest and juice, and mustard.
  3. Drain the pasta. Add to the bowl with the dressing and fold in the onion, olives and sardines. Set aside to cool, then stir in the cucumber and salad leaves.

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