Pepper Mackerel & Pasta Salad

Heart outline Heart 14 people Clock graphic 25 Min Cutlery circle Serves 4

A delicious, flavour-packed little salad that proves once again that John West fish and pasta team up very nicely for snacks and light meals.This peppered mackerel recipe is so easy to make, from ingredients that you’re more than likely to have in your fridge and cupboard and takes less than half an hour to rustle up.Along with being tasty, aromatic and colourful, the end result is also  satisfyingly wholesome and nutritious. A light meal maybe, but one that will fill you up and keep you going. The strong flavour of our mackerel and its meaty texture, add up to a rich and robust salad that’s a treat to eat.


  • 2 cans John West Peppered Mackerel Fillets
  • 200g dried pasta, cooked, drained and rinsed in cold water
  • 200g cherry tomatoes, halved
  • 1 small red onion, finely sliced
  • 1 tbs freshly chopped parsley
  • 1 clove garlic, well mashed
  • 6 tbs olive oil
  • 1 tbs white wine vinegar
  • Salt and pepper

Step 1

To prepare our peppered mackerel recipe, start by making the dressing. In a small bowl, combine the mashed garlic paste with the olive oil and vinegar and whisk well. Add salt and pepper to taste and allow to stand for five minutes or so, letting the flavours develop.

Step 2

In a large bowl, mix the cold, well-drained pasta, cherry tomatoes and onion. Remove the John West Mackerel Fillets from their cans and and add to the salad along with any remaining juices. Pour over the dressing and serve immediately, whilst still nice and moist.

For more information on all our Mackerel Recipes please click here.

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