400g can Lucky Star Pilchards in Tomato
1 red pepper, cut in half
1 yellow pepper, cut in half
1 green pepper, cut in half
2 cups noodles (macaroni, twist or small shells)
4 tablespoons oil
2 tablespoons vinegar
2 tablespoons chopped fresh basil
250g button mushrooms, finely sliced
1 bunch spring onions, chopped
salt and ground black pepper
lemon juice

Drain the pilchards; keep the sauce. Heat the oven grill. Place the peppers, cut side down, onto a roasting pan and place under the grill for about 15 minutes until the skins are charred. Cover with clean, damp towel and set aside for about 10 minutes to cool. Remove and discard the skins and seed, then slice the peppers. Cook the noodles in lightly salted water for 10 to 12 minutes until cooked but still firm to the bite. Drain. Mix together the oil, vinegar and basil in a large bowl, then stir in the sauce from the can of pilchards. Add the warm pasta, sliced roasted peppers, mushrooms, spring onions and flaked pilchards. Season with salt and pepper and a good squeeze of lemon juice. Toss the salad to mix, and serve immediately or cover and chill in fridge for a couple of hours before serving.

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