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Greek pasta tossed in a bamboo bowl with serving spoons.

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Creamy Greek Pasta Salad with King Oscar Mackerel


  • 2 cans of King Oscar's Mediterranean-Style Mackerel (do not drain)
  • 1 lb bow tie pasta, or other short-noodle pasta
  • 2 mini cucumbers, thinly sliced, or 1 cup thinly sliced regular-sized cucumber
  • 1 cup sliced grape tomatoes
  • 1 cup sliced black olives
  • 1/2 red onion, thinly sliced/finely chopped
  • 1 TBSP capers (optional)

Creamy Dressing.

  • 1/4 cup mayonnaise, plus more if desired.
  • 2 TBSP red wine vinegar
  • 2 TBSP fresh chopped oregano
  • 2 TBSP fresh chopped dill
  • Oil from the cans of mackerel


  • Cook the pasta as per the directions on the package. When done, drain, rinse under cool water. Give the pasta a good shake to rid of excess water, and set aside. While the pasta cooks, you can prepare your other ingredients.
  • In a medium-sized bowl, mix the mayonnaise, red wine vinegar, and fresh herbs until well combined. Slowly drizzle the oil from the cans of mackerel into the mixture while whisking with a fork until the oil is incorporated into the dressing. Set aside.
  • Transfer the pasta to a large serving bowl. Drizzle the dressing over the noodles and toss to evenly coat. Then, toss in the sliced cucumbers, tomatoes, olives, onions, and mackerel into the pasta. Gently toss to combine all of the ingredients; break the mackerel into flakes as you go. Add a bit more mayo if you want a creamier consistency.
  • Garnish with fresh dill and serve, or refrigerate until serving time. This salad keeps in the fridge for about 3 days.