Prawn and Pasta Salad

Prawn and Pasta Salad


54 people made this

This is a dish that goes together quickly and looks beautiful! Risoni, prawns and fresh asparagus tossed with a light olive oil, lemon and basil dressing. Perfect for a warm weather picnic or with a BBQ.


Serves: 6 

  • 12 extra-large prawns
  • 1 clove garlic, crushed
  • 2 tablespoons extra-virgin olive oil
  • 2 litres water
  • 250g risoni pasta
  • 500g fresh asparagus, trimmed and cut into 5cm pieces
  • 2 tablespoons extra-virgin olive oil
  • 2 spring onions, sliced
  • 1 tablespoon white balsamic vinegar
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons honey mustard
  • 2 tablespoons minced fresh basil
  • 1 pinch salt and pepper, to taste

Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

  1. Peel prawns reserving the shells. In a frypan over medium heat cook the garlic and prawns in 2 tablespoons of olive oil stirring frequently to keep the garlic from browning. When prawns are cooked through remove from heat, cool and cut into 5cm pieces.
  2. Bring water to a boil in a heavy based saucepan over high heat. Add prawns shells and boil for 5 minutes then strain out shells and discard. Stir in the risoni and cook for 5 minutes. Stir in the asparagus pieces and continue cooking until the pasta is al dente; about 4 minutes. Drain into a mesh sieve and rinse in cold water.
  3. Toss pasta and asparagus with 2 tablespoons of olive oil, prawns and spring onions until evenly coated. In a separate bowl whisk the vinegar, lemon juice, mustard and basil until incorporated.
  4. Pour over pasta mixture and toss well; season to taste with salt and pepper. Chill for 2 hours.

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