Lemon Sardine Fusilli & Fennel Pasta Salad
Servings
8
Prep Time
40 minutes
Difficulty
Intermediate
Ingredients
PASTA
- 1 pound fusilli or pasta of choice
- 2 cans King Oscar Sardines in Extra Virgin Olive Oil with Lemon, oil reserved
- 8 oz. pearl mozzarella, drained
- 1 large fennel bulb, sliced thin
- 1 small cucumber, sliced thin
- 1 cup cherry tomatoes, halved
- 1/2 cup chopped basil
- Lemon wedges, for serving
DRESSING
- Reserved oil from lemon sardine can
- 1/2 cup olive oil
- 3 tbsp lemon juice
- 1/3 cup white wine vinegar (or balsamic, apple cider vinegar)
- 1 tbsp honey, or to personal taste
- 2 cloves garlic, minced
- 2 tsp salt, or to personal taste
- 1/2 tsp fresh cracked black pepper, or to personal taste
Lemon sardines, fresh pearl mozzarella, crisp shaved fennel, cool cucumber, and sweet cherry tomatoes tossed in a bright, tangy lemon and white wine vinegar dressing with fresh basil and honey.
Instructions
- Cook the pasta to package instructions. Drain the pasta and rinse with cold water until pasta is cooled. Set aside.
- Make the dressing: In a jar or bowl, combine oil from sardine cans, olive oil, lemon juice, vinegar, honey, garlic, salt and pepper.
- Place pasta in a large serving bowl. Add mozzarella, fennel, cucumber and cherry tomatoes.
- Before serving, pour dressing over the pasta and gently fold in the sardines to combine the pasta salad.
- Top with chopped basil and extra lemon wedges.
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