Pasta Salad with Grapes, Fish and Corn

Ingredients

• 250 g cooked tube-shaped pasta (drained and cooled)
• 300 g cooked fish fillet (e.g., cod)
• 100 g white wine grapes
• 100 g blue wine grapes
• 50 g corn kernels (drained)
• 4 iceberg lettuce leaves
• Salt
• white pepper
• 4 tbsp remoulade
• 2 tbsp lemon juice
• 1 tbsp grape seed oil

Instructions

1. 1.

   Whisk together lemon juice, salt, pepper and grape seed oil. Wash lettuce leaves and tear into bite‑sized pieces. Halve grapes and remove seeds.

2. 2.

   Tear fish into pieces. Combine pasta with lettuce, grapes and corn, then coat with the dressing. Cover and refrigerate for 30 minutes to marinate.

3. 3.

   Gently fold in the fish. Plate the salad and serve each portion with a dollop of remoulade.