Vermicelli Salad with Prawns
Cold vermicelli noodles and chilled cooked prawns combined with celery, mayonnaise and freshly grated Parmesan cheese. Seasoned with fresh parsley and thyme.
Ingredients
Serves: 10
- 500g vermicelli noodles
- 500g cooked prawns
- 2 stalks celery, diced
- 1 tablespoon chopped fresh parsley
- 1 clove garlic, crushed
- 1 teaspoon dried thyme
- 1 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- salt and pepper, to taste
Directions
Preparation:10min ›
Cook:10min ›
Ready in:20min
- Bring a large saucepan of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
- Toss cooled noodles with cooked prawns, celery, parsley, garlic, thyme, mayonnaise, Parmesan, salt and pepper. Chill before serving.
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Reviews and Ratings
Global Ratings:
(29)
Reviews in English (24)
I made this for a party and it tasted great and I would definitely make it again but with changes. I didn't give this 5 stars because there was way too much pasta called for in this recipe so next time I will probably cut the amount of pasta in half. Also, I would use a different pasta shape, like bowties or small shells. People kept asking if I was supposed to heat it up, they didn't realize it was a cold spaghetti salad. But everyone who ate it thought it tasted great - in fact, my grandmother, who is a harsh critic of how people cook, even asked me for the recipe, but she also said "too much pasta" and "use bowties next time." - 06 Jul 2005 (Review from Allrecipes USA and Canada)
I wasn't sure about the thyme so I left it out. Before eating the dish, I did a taste test and put some on my plate in 3 separate sections. I put a dash of thyme on one, some dill on the 2nd, and some Old Bay Seasoning on the 3rd & mixed each one a little bit. My preference was for the dill. It tasted OK without the dill too. - 22 Jun 2003 (Review from Allrecipes USA and Canada)
this pasta salad was super tasty and really quite easy to make. i made it using dill instead of thyme and less pasta like other reviewers suggested. the only thing i would do differently next time is i will break the pasta in half before cooking - it was really hard to get everything to combine with super long strands. still, i will defintely make again. - 09 Jul 2007 (Review from Allrecipes USA and Canada)