Piquant Pasta Salad

    Piquant Pasta Salad


    31 people made this

    This is a wonderfully different pasta salad recipe for when you have fresh dill. Serve as a side dish at a barbecue or just with dinner.

    Serves: 12 

    • 250g seashell pasta
    • 1 cup mayonnaise
    • 1/4 cup sour cream
    • 1 1/2 tablespoons lemon juice
    • 1 1/2 tablespoons Dijon mustard
    • 1/4 cup chopped fresh dill
    • 1/4 teaspoon ground black pepper
    • 250g tinned baby prawns, drained
    • 1/2 cup chopped celery
    • 1/2 cup chopped seeded cucumber
    • 2 tomatoes, diced
    • 3 tablespoons minced eschallot
    • 1 pinch salt to taste

    Preparation:10min  ›  Cook:10min  ›  Extra time:2hours chilling  ›  Ready in:2hours20min 

    1. Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender, about 8 minutes. Drain and rinse under cold running water to cool.
    2. In a serving bowl combine the mayonnaise, sour cream, lemon juice, mustard, dill and black pepper. Gently stir in the pasta, prawns, celery, cucumber, tomato and eschallot. Mix in salt to taste and refrigerate for at least 2 hours before serving.

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