This pasta salad is packed with the bold flavors of smoky tinapa and vibrant dill
This pasta salad is packed with the bold flavors of smoky tinapa and vibrant dill—it’s also a cinch to make! Make a lighter version by using low-fat mayo.
3/4 cup mayonnaise
2 tablespoons calamansi juice
1 tablespoon fresh dill, snipped
1 teaspoon garlic, minced
salt, to taste
350 grams fusilli pasta, cooked according to package directions
2 pieces boneless bangus tinapa, fried until golden brown and flaked, divided
1 cup cherry tomatoes, quartered
2 stalks green onion, chopped (optional)
Mix together mayonnaise, calamansi juice, fresh dill, and garlic in a large bowl. Season with salt and pepper.
Toss in pasta, half of the tinapa flakes, and tomatoes.
Top with remaining tinapa flakes and sprinkle with green onions, if using. Store in the refrigerator until ready to eat.
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