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.

  • 15 mins preparation
  • 15 mins cooking
  • Serves 6
  • Print


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
  • 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


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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