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
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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
- 1Bring 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.
- 2Meanwhile, peel and devein prawns. Halve lengthways.
- 3To make dressing: place all the ingredients in a screw-top jar; shake well.
- 4In a large serving bowl, combine pasta, prawns and remaining ingredients. Drizzle with dressing.