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Adel Blake
Pasta salad with mackerel, orange and celery
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Ingredients
Directions
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Cook the pasta with salt until al dente.
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Peel the oranges thick and cut the wedges out of the fleece. Collect the juice. Divide the orange pieces into pieces.
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Stir in the orange juice, lemon juice, pesto and olive oil into a dressing. Drain the pasta and drain.
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Spoon the still warm pasta with the orange and celery sticks through the dressing and let cool.
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Roast the pine nuts in a dry hot frying pan. Divide the mackerel over the pasta salad and sprinkle with the pine nuts.
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Nutrition
900Calories
Sodium0% DV0g
Fat72% DV47g
Protein66% DV33g
Carbs27% DV82g
Fiber0% DV0g
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