Yabby Pasta Salad

    45 minutes

    This delicious blend of pasta, yabbies and vegetables works well as a quick supper or light lunch. Prawns may be substituted for yabbies.

    1 person made this

    Serves: 6 

    • 500g farfalle (bow tie) pasta
    • 1 bunch fresh asparagus, trimmed and cut into 5cm pieces
    • 1 tablespoon olive oil
    • 1 small red onion, chopped
    • 1 red or green capsicum, chopped
    • 250g sliced fresh mushrooms
    • 500g yabby tails
    • 1 punnet grape tomatoes, halved
    • 3/4 cup (185ml) vinaigrette salad dressing, or to taste

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender, about 8 minutes. Drain. Place a separate pan of water on to boil. Add asparagus and cook until tender and bright green, about 3 minutes depending on thickness. Drain and place into ice water to stop the cooking process.
    2. Heat the olive oil in a large frypan over medium-high heat. Add the onion and capsicum; cook and stir for about 5 minutes. Add the mushrooms and yabby tails; cook and stir for another 10 minutes. Add the asparagus and grape tomatoes to the pan and cook for a couple of minutes. Remove from the heat and transfer to a large serving bowl.
    3. Mix pasta into the serving bowl along with the vinaigrette dressing. Serve immediately or refrigerate and serve chilled.
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    This recipe is very easy to make, and is very tasty and fresh. The key is the vinaigrette that you use, as everything absorbs the flavor. I used less dressing than the recipe calls for as well to avoid overpowering the other flavors.  -  02 May 2007  (Review from Allrecipes USA and Canada)

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