Prawn Pasta Salad Recipes

PRAWN & AVOCADO PASTA SALAD

Prawn & avocado pasta salad image

A tasty and superhealthy summer salad

Provided by Good Food team

Categories Buffet, Dinner, Lunch, Main course, Side dish, Snack, Starter, Supper

Time 22m

Number Of Ingredients 10

Ingredients

400g bag penne pasta
400g bag raw peeled tiger prawns , defrosted
4 tbsp olive oil
juice and zest of 1 large lemon
1 small garlic clove , finely chopped
1 large avocado , peeled, stoned, cut into cubes
250g cherry tomato , halved
2 spring onions , thinly sliced
100g bag rocket
small bunch basil leaves, torn

Steps:

Cook the pasta in boiling water for 10-11 mins. Just before the end, add prawns and cook through. Drain, cool under cold water, drain and transfer to a big bowl.
Put the oil, lemon juice and zest, garlic, avocado, tomatoes and spring onions in a separate bowl, then mix well - don't mash the avocado. Season. Gently toss the mix into the pasta, with the rocket and basil.

Nutrition Facts : Calories 636 calories, Fat 24 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 80 grams carbohydrates, Fiber 6 grams fiber, Protein 32 grams protein, Sodium 0.55 milligram of sodium

PRAWN PASTA SALAD

Prawn Pasta Salad image

This is a great pasta salad to have at home for any time, be it for a healthy lunch, picnic pack up or late night supper.

Provided by lhea-ibiza

Time 35m

Yield Serves 4

Number Of Ingredients 8

Ingredients

500g farfalle pasta
500g prawns, frozen
4 tomatoes (preferably vine), deseeded and diced
3 large carrots, pealed and diced
300g peas, frozen
Balsamic vinegar
Extra virgin oil
Salt

Steps:

Put 2 pans of water on to boil, one larger for your pasta. Chop tomatoes and scoop out seeds, put to one side in a large bowl. Chop carrots and add to the smaller pan once water has boiled. In the the larger pan you can add the pasta once boiled...cook pasta per cooking instructions on packet but usually 9-13mins depending on brand of pasta.
Once cooked, drained and run under cold water add both the carrots and pasta to the tomatoes, retaining the hot water from the larger of the pans to cook the rest.
Bring water back up to boil and add pees and prawns, cook for aprox 2-4mins depending on the size of your prawns but generally once they have turned pink and are floating on the top of the water. Once cooked drain both pees and prawns, add to tomato/pasta bowl, mix, season with salt and put in fridge to cool.
To make the vinaigrette it depends on your taste. I would suggest making the vinaigrette in a jug and add 3 parts oil to 1 part vinegar. This way everyone can add as much as they like and if this is going to be something you have in the fridge for a few days you can add the vinaigrette each time fresh.

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