Recipe

Prawn and avocado pasta salad

Fresh, juicy prawns are tossed with creamy avocado, rocket and shell pasta to create this beautiful fresh Summer salad in no time at all.

Jul 29, 2014 2:00pm
  • 15 mins preparation
  • 15 mins cooking
  • Serves 6
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Ingredients

Prawn and avocado pasta salad
  • 375 gram pasta shells
  • 750 gram medium cooked prawns
  • 250 gram yellow teardrop tomatoes, halved
  • 1/2 cup small fresh basil leaves
  • 50 gram baby rocket leaves
  • 1 small red onion, sliced thinly
  • 1 medium avocado, sliced thinly
Dressing
  • 1/2 cup (125ml) avocado oil
  • 1/3 cup (80ml) white wine vinegar
  • 2 teaspoon dijon mustard
  • 1 clove garlic, crushed
  • salt and freshly ground black pepper

Method

Prawn and avocado pasta salad
  • 1
    Bring a large saucepan of salted water to the boil. Cook pasta 8 minutes, or until just tender. Drain; rinse pasta under cold water, to refresh. Drain.
  • 2
    Meanwhile, peel and devein prawns. Halve lengthways.
  • 3
    To make dressing: place all the ingredients in a screw-top jar; shake well.
  • 4
    In a large serving bowl, combine pasta, prawns and remaining ingredients. Drizzle with dressing.

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