Waldorf pasta salad

Method

1. Cook the short pasta according to the pack instructions in a large pan of boiling water until al dente. Drain, rinse under cold water, then drizzle with a glug of olive oil.
2. Meanwhile, finely chop the celery sticks and spring onions, then set aside. In a jug, mix the greek yogurt, the grated zest and lemon juice, 3 tbsp water and creamed horseradish.
3. In a large bowl, mix the pasta with three quarters of the sauce, the celery, mackerel fillets, a few sun-dried tomatoes and most of the spring onions. Mix well, then divide between two sealable containers. Top with a few toasted chopped walnuts and the remaining sauce and spring onions. Chill until needed. If the pasta is dry, stir in 2 tbsp cold water to loosen before serving.