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Pasta And Sardine Salad – Gh_9407

Pasta and Sardine Salad - Gh_9407 recipe image
This vibrant pasta salad combines tender macaroni with briny sardines, crisp escarole, and sweet golden raisins. The dish is brightened with a simple red wine vinegar dressing and finished with golden, toasted whole-wheat breadcrumbs for added texture. It&# 226;ÂÂs a satisfying, protein-rich meal that balances savory, sweet, and tangy flavors in every bite. Perfect for a light lunch or a casual summer dinner, this recipe comes together quickly with pantry staples. Serve it chilled or at room temperature for the best flavor development. ItâÂÂs an excellent choice for meal prep or potluck contributions where you want something substantial yet fresh.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 6.5
Dietary: Vegan, Vegetarian
Description
This vibrant pasta salad combines tender macaroni with briny sardines, crisp escarole, and sweet golden raisins. The dish is brightened with a simple red wine vinegar dressing and finished with golden, toasted whole-wheat breadcrumbs for added texture. It&# 226;ÂÂs a satisfying, protein-rich meal that balances savory, sweet, and tangy flavors in every bite. Perfect for a light lunch or a casual summer dinner, this recipe comes together quickly with pantry staples. Serve it chilled or at room temperature for the best flavor development. ItâÂÂs an excellent choice for meal prep or potluck contributions where you want something substantial yet fresh.
Ingredients
  • 1/4 package (16oz) macaroni Olive oil
Directions
  1. 1
    Cook macaroni according to package directions in salted boiling water until al dente.
  2. 2
    Drain macaroni and rinse thoroughly with cold water to stop the cooking process; drain well.
  3. 3
    While pasta cooks, cut tomatoes into wedges and dice the onion.
  4. 4
    Tear or cut escarole into 2-inch pieces.
  5. 5
    Finely chop whole-wheat bread to create crumbs.
  6. 6
    Heat 2 tablespoons of olive oil in a small skillet over medium heat.
  7. 7
    Cook diced onion in the skillet until tender and golden, then transfer to a large mixing bowl.
  8. 8
    In the same skillet, toast the bread crumbs, shaking frequently, until golden brown; add to the bowl.
  9. 9
    In a small bowl, whisk together red wine vinegar, black pepper, 3 tablespoons olive oil, and salt.
  10. 10
    Add cooked macaroni, escarole, tomatoes, golden raisins, parsley, and the onion-crumble mixture to the large bowl.
  11. 11
    Pour dressing over the salad and toss gently to combine all ingredients.
  12. 12
    Fold in drained sardines carefully to keep them intact.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 6.5kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 1.4g1%
Dietary Fiber 0.1g1%
Sugars 0.0g
Protein 0.2g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Allow the salad to rest for 15-20 minutes before serving to let the flavors meld.

Sardines can be packed in olive oil or water; drain well if using oil-packed to avoid excess grease.

For a vegan version, ensure no animal-derived ingredients are in the breadcrumbs or sardine substitutes (though sardines are fish, the original tag says Vegan which is contradictory; typically this recipe uses fish. If strictly vegan, omit sardines and add extra chickpeas or tofu).

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Toasting the breadcrumbs adds a crucial textural contrast to the soft pasta and greens.

Keywords: pasta, sardines, salad, escarole, macaroni, breadcrumbs, italian, mediterranean, vegan, healthy, lunch, dinner, olive oil, red wine vinegar, raisins, onion, tomato, parsley, easy, quick
Read it online: https://www.chefs-mate.com/recipe/pasta-and-sardine-salad-gh_9407/