Waldorf pasta salad
  • Serves icon Serves 2
  • Time icon Hands-on time 20 min

This healthier take on waldorf salad uses greek yoghurt instead of mayonnaise to keep it creamy but much lower in fat. It only takes 20 minutes to whip together and makes a tasty tupperware lunch.

Nutrition: per serving

Calories
809kcals
Fat
53.7g (14.1g saturated)
Protein
34.9g
Carbohydrates
44.5g (9g sugars)
Fibre
4.2g
Salt
2.3g
Calories
809kcals
Fat
53.7g (14.1g saturated)
Protein
34.9g
Carbohydrates
44.5g (9g sugars)
Fibre
4.2g
Salt
2.3g

Ingredients

  • 100g short pasta
  • Glug of olive oil
  • 3 celery sticks
  • ½ bunch spring onions
  • 200g greek yogurt
  • Grated zest and juice of ½ lemon
  • 3 tbsp water
  • 1 tbsp creamed horseradish
  • 2 skinned and sliced smoked mackerel fillets
  • Few sun-dried tomatoes
  • Few toasted chopped walnuts

Method

  1. Cook the short pasta according to the pack instructions in a large pan of boiling water until al dente. Drain, rinse under cold water, then drizzle with a glug of olive oil.
  2. Meanwhile, finely chop the celery sticks and spring onions, then set aside. In a jug, mix the greek yogurt, the grated zest and lemon juice, 3 tbsp water and creamed horseradish.
  3. In a large bowl, mix the pasta with three quarters of the sauce, the celery, mackerel fillets, a few sun-dried tomatoes and most of the spring onions. Mix well, then divide between two sealable containers. Top with a few toasted chopped walnuts and the remaining sauce and spring onions. Chill until needed. If the pasta is dry, stir in 2 tbsp cold water to loosen before serving.

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