Sardine and Wholemeal Pasta Salad

A pescatarian lunch for one. Quantities are for a single portion; multiply them to batch cook.

At a glance

  • 532 kcal, 39g protein, 60g carbs, 13g fat and 9g fibre per serving (approximate)
  • About 15 minutes, preparation and cooking
  • Estimated cost £1.75–£3.15 per serving. This is an estimate from representative UK own-brand prices (reviewed 2026-10-05), not a live supermarket price; see how cost estimates work.

Ingredients

  • 1 standard tin of sardines, drained
  • 80g wholemeal pasta (dry weight)
  • 10 cherry tomatoes
  • 1 generous handful baby spinach (about 40g)
  • 1 tbsp lemon juice

Method

  1. Cook the pasta according to its packet instructions, then drain and cool slightly.
  2. Drain sardines.
  3. Rinse baby spinach, then slice or chop cherry tomatoes.
  4. Arrange sardines, wholemeal pasta, cherry tomatoes and baby spinach in a bowl and finish with lemon juice.

Making it ahead

Cool it, get it into the fridge within one to two hours and eat it within two days; freeze portions you will not reach in time. Reheat until steaming hot all the way through. How we handle food safety.

Allergens

Contains, based on the usual UK form of each ingredient: Cereals containing gluten, Fish. May contain, depending on the product: Eggs. This is not a label check and is not an allergen-free guarantee; always read the packaging.

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