Prawn & Avocado Pasta Salad
This dish combines tender penne pasta with succulent tiger prawns, creating a refreshing and vibrant meal that bursts with flavors from juicy cherry tomatoes, creamy avocado, and zesty lemon. Tossed together with a light and tangy dressing, this pasta salad is perfect for a quick and delicious meal.
— Constant Cookbook
Ingredients
- 400g bag penne pasta
- 400g bag raw peeled tiger prawns , defrosted
- 4 tbsp olive oil
- juice and zest of 1 large lemon
- 1 small garlic clove , finely chopped
- 1 large avocado , peeled, stoned, cut into cubes
- 250g cherry tomatoes , halved
- 2 spring onions , thinly sliced
- 100g bag rocket
- small bunch basil leaves, torn
Instructions
- Cook the pasta in boiling water for 10-11 mins. Just before the end, add prawns and cook through. Drain, cool under cold water, drain and transfer to a big bowl.
- Put the oil, lemon juice and zest, garlic, avocado, tomatoes and spring onions in a separate bowl, then mix well – don’t mash the avocado. Season. Gently toss the mix into the pasta, with the rocket and basil.
Cook Time
12M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 636 calories
- Fat Content: 24 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 80 grams carbohydrates
- Fiber Content: 6 grams fiber
- Protein Content: 32 grams protein
- Sodium Content: 0.55 milligram of sodium
Comments
No comments found.