Bright baby tomatoes stand out in this tasty prawn pasta salad.
Ingredients
- 300g dried farfalle pasta
- 80ml (1/3 cup) extra virgin olive oil
- 80ml (1/3 cup) fresh lemon juice
- 2 teaspoons Dijon mustard
- 500g medium cooked prawns, peeled
- 1 x 250g pkt baby roma truss tomatoes, halved
- 150g baby spinach leaves
- 2 shallots, ends trimmed, thinly sliced
- 1 avocado, halved, stone removed, peeled, coarsely chopped
Method
- Step 1Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain.
- Step 2Meanwhile, whisk together the oil, lemon juice and mustard in a small jug. Season with salt and pepper.
- Step 3Place the pasta, prawns, tomato, baby spinach, shallot and avocado in a large bowl. Gently toss to combine. Pour over the dressing and toss until just combined.
- Step 4Divide among serving bowls. Serve.
Nutrition
2825 kj
Energy
34g
Fat Total
6g
Saturated Fat
5g
Fibre
33g
Protein
166mg
Cholesterol
438.66mg
Sodium
4g
Carbs (sugar)
57g
Carbs (total)
All nutrition values are per serve
Notes
To test if an avocado is ripe, press near the top – it should give slightly. To save money at the checkout, replace the cooked prawns with 425g tuna in springwater, drained, flaked. Variation: Prawn & sweet chilli noodle salad: Omit the Dijon mustard. Replace the pasta with hokkien noodles. Add 2 tbs sweet chilli sauce to the dressing. Add 1 cup fresh coriander leaves and 65g (1 cup) bean sprouts to the salad in step 3.
- Author: Gemma Luongo
- Image credit: Steve Brown
- Publication: Australian Good Taste
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