Prawn and Olive Pasta Salad

    Recipe Picture:Prawn and Olive Pasta Salad
    1

    Prawn and Olive Pasta Salad

    (5)
    45min


    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.

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (5)

    Reviews in English (4)

    by
    34

    I only gave this 4 stars because i am not a great lover of shrimp. I will say though that it was a huge hit at the pot luck i took it too. I am very big on food presentation and this salad looks very appetizing. I'll make it again.  -  09 Aug 2003  (Review from Allrecipes USA and Canada)

    by
    23

    This recipe was very easy to make turned out really good. I didn't have the peppers so I substituted shredded carrots and yellow squash. The tang of the dressing was just right.  -  23 Jun 2009  (Review from Allrecipes USA and Canada)

    by
    14

    This recipe was all right, but nothing spectacular. I added a small jar of artichoke hearts but otherwise made it exactly as the recipe directs. I thought the salad dressing was lacking the "wow" factor, and it didn't get better the next day. I'll make it again, but next time I'll add a teaspoon of curry powder.  -  29 Jan 2010  (Review from Allrecipes USA and Canada)

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