Pasta salad with raisins and fish

I have made this pasta salad with fish many times, especially when I want something quick and uncomplicated for dinner or a packed lunch. I combine it with whatever I have in the fridge, and I always find that raisins are a nice touch, even though not everyone uses them in salads. This time I used pangasius fillet because I found it fresh, but it works with any other boneless white fish as well.

Quick Info

Total time: 40 minutes
Servings: 2
Difficulty: easy

Ingredients

200 g short pasta with spinach and paprika (or other short pasta)
200 g pangasius fillet (you can use cod, trout, or any other fillet fish)
8 leaves of green lettuce
a handful of pitted Kalamata olives
a handful of cooked corn
a handful of golden raisins
a few slices of red bell pepper
2 radishes
1 small grated carrot
a few leaves of dried sage
juice from ½ lemon
1 crushed garlic clove
salt and pepper, to taste

For the dressing:
1 tablespoon sesame seeds
1 tablespoon flax seeds
3 tablespoons extra virgin olive oil
juice from ½ lemon

Instructions

1. Cook the pasta in salted water, following the package instructions. Drain and quickly rinse with cold water to prevent sticking. Let it cool in the strainer.

2. Pat the fish fillet dry with a paper towel, then season both sides with salt. Place it in a small bowl with half of the lemon juice, the crushed garlic, and the sage leaves. Gently mix and let it marinate in the fridge for about 1 hour. You can prepare the fish in the morning if you want to save time in the evening.

3. Remove the fish from the marinade and place it in a well-heated non-stick pan. Sear for 2-3 minutes on each side until it turns slightly golden but remains soft in the center. Be careful not to overcook it, as it can dry out. Once cooled, break it into smaller pieces with a fork.

4. Prepare the dressing: place the sesame and flax seeds in a tall glass or jar, add the oil and lemon juice. Blend well with an immersion blender or, if you don't have one, crush them slightly in a mortar, then mix everything with a teaspoon. It doesn't need to be completely creamy; the seeds will remain whole and add texture.

5. In a large bowl, combine the cooled pasta, fish pieces, torn lettuce, olives, corn, raisins, red bell pepper, sliced radishes, and grated carrot. Pour the dressing over, add salt and pepper to taste, and then gently mix. If you prefer a less tangy salad, you can add a bit more oil or another teaspoon of honey.

6. Let the salad sit for 10-15 minutes before serving to allow the flavors to combine.

Why I make this recipe often

This salad is perfect for days when I need something filling and quick, but not too heavy. It keeps well in the fridge and doesn’t get soggy, so it's great for lunchboxes. It can be adjusted based on what I have at home, and the fish can easily be swapped out.

Tips and Variations

Tips

Don’t overcook the pasta, or it will break when mixed.
If the fish is frozen, let it thaw slowly in the fridge overnight and pat it dry before cooking.
The dressing can be made with any seeds you have on hand – sesame or flax, but sunflower seeds work too.
Substitutions

You can use any short pasta – penne, fusilli, farfalle, or even whole grain.
The pangasius can be replaced with cod, trout, hake, or even salmon for a stronger flavor.
For a more classic dressing, use just oil, vinegar, and a bit of mustard.
Variations

Add capers or red onion for an extra acidity.
You can use cooked chickpeas instead of fish for a vegetarian option.
Omit the raisins if you don’t like them, or substitute with dried cranberries.
You can sprinkle some feta cheese on top for extra creaminess.
Serving Ideas

I sometimes eat it as a main dish for lunch. It also pairs well as a side with a simple grilled chicken or vegetables. For lunchboxes, I put it in a container with a lid, keeping the dressing separate if I want it to stay fresh until mealtime.

Frequently Asked Questions

1. Can I use smoked or canned fish?

Yes, but the flavor will be more intense. It works very well with canned tuna in oil or smoked fish (mackerel or herring). Don’t marinate the fish if you’re using pre-smoked.

2. Can I prepare the salad a day in advance?

Yes, it stores well in the fridge overnight. The dressing can be added just before serving if you want to keep the salad crunchy.

3. What if I don’t have spinach or paprika pasta?

You can use any short pasta – plain, whole grain, or even rice pasta. The flavor difference is minimal.

4. How can I make the salad more filling?

You can add chopped hard-boiled eggs, lentils, chickpeas, or some cubes of hard cheese.

5. Can it be made without fish?

Yes, replace the fish with fried tofu or cooked chickpeas for a vegetarian version.

Nutritional Values (approximate)

One serving has about 370-400 kcal, depending on the amount of oil and type of fish.
Protein: 18-20 g
Fat: 12-15 g
Carbohydrates: 40-45 g
Fiber: 6-8 g
The salad is quite balanced, with healthy fats from seeds and oil, protein from fish, and plenty of fiber from vegetables and pasta.

Storage and Reheating

The salad keeps for 2 days in the fridge in a covered container. Reheating is not recommended. If you want to take it for lunch, add the dressing just before eating to keep the salad fresh. The pasta and fish can be prepared in advance, and the other ingredients can be quickly chopped on the day of serving.

The pasta is boiled in salted water. It is drained and then mixed with the remaining ingredients. The fish is salted and marinated in half the amount of lemon mixed with crushed garlic and sage. It is left for about an hour to absorb the flavors, then it is lightly browned in a preferably non-stick pan to avoid frying in oil. All the ingredients for the dressing are placed in a measuring cup (a tall glass) and mixed using an immersion blender with a blade. This dressing can also be successfully made with a mortar and pestle.

 Ingredients: 200 g spinach and paprika pasta 8 leaves of green lettuce a handful of Kalamata olives a handful of corn a handful of raisins a few slices of bell pepper two radishes a small grated carrot 200 g Pangasius fillet (you can use any fish fillet) a few leaves of sage (I used dried sage from the garden) juice from half a lemon one crushed garlic clove salt and pepper to taste Ingredients for dressing: one tablespoon of sesame one tablespoon of flaxseeds three tablespoons of olive oil juice from half a lemon

 Tags:  pasta salad pasta with fish