Pasta, prawn and ginger salad
4 - 5
PersonalPoints™ per serving
Ginger and lemon combine to make a zesty dressing for this seafood pasta salad that promises to have you satisfied and smiling
1 medium, thinly sliced
360 g, cooked, peeled, deveined, tails intact (buy 1kg)
10 g, grated
- Cook pasta in a large saucepan of boiling salted water following packet instructions, or until just tender. Drain.
- Boil, steam or microwave asparagus until just tender. Drain. Refresh under cold water. Drain again, then cut into 5cm lengths.
- Place pasta, asparagus, capsicum, prawns and watercress in a large bowl. Press ginger between two spoons over a bowl to extract juice. Whisk in oil, lemon juice and sugar to combine. Add dressing to pasta mixture, season with salt and freshly ground black pepper and serve.
TIP: Instead of squeezing the ginger, you can combine dressing ingredients and leave to stand for 10 minutes before straining and drizzling over salad.