Prawn and Olive Pasta Salad

Prawn and Olive Pasta Salad


4 people made this

You can use fresh prawns in this salad, but I find that tinned prawns are much easier and just as good.


Serves: 8 

  • 375g small seashell pasta
  • 1 small green capsicum, chopped
  • 1 small red capsicum, chopped
  • 3 spring onions, finely chopped
  • 3 stalks celery, chopped
  • 25 large pitted black olives, sliced
  • 125g tinned baby prawns, drained
  • 1 cup (250ml) creamy salad dressing
  • 1 teaspoon mustard
  • 1 teaspoon white sugar
  • 2 teaspoons vinegar
  • salt and pepper to taste

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

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and rinse in cold water.
  2. In a large bowl, combine pasta, green capsicum, red capsicum, onion, celery, olives and prawns. In a separate bowl mix together salad dressing, mustard, sugar, vinegar, salt and pepper; pour over salad. Can be served immediately, but best when chilled a few hours.

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