Sardines with Macaroni
Ingredients
- 2 can BRUNSWICK® SARDINES in SOYA OIL 106g
- 2 cups elbow pasta
- ½ cup onion, finely chopped
- escallion to taste
- 1 can green peas and carrots, drained (425g)
- black pepper to taste
- Salt to taste
- ½ cup mayonnaise
Directions
- Boil pasta until al dente.
- Drain pasta and cool in ice bath and set aside.
- In a separate bowl combine onion, escallion, peas and carrots and mix gently.
- Add mayonnaise and mix gently.
- Drain the BRUNSWICK® Sardines, break into bite-sized pieces, and add to the pasta/vegetable mixture.