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Pasta, prawn and ginger salad

4
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Moderate
Ginger and lemon combine to make a zesty dressing for this seafood pasta salad that promises to have you satisfied and smiling

Ingredients

pasta

100 g

asparagus

2 bunch(es)

yellow capsicum

1 medium, thinly sliced

prawns

360 g, cooked, peeled, deveined, tails intact (buy 1kg)

watercress

200 g

fresh ginger

10 g, grated

olive oil

1 tbs

lemon juice

2 tbs

caster sugar

1 tsp

Instructions

  1. Cook pasta in a large saucepan of boiling salted water following packet instructions, or until just tender. Drain.
  2. Boil, steam or microwave asparagus until just tender. Drain. Refresh under cold water. Drain again, then cut into 5cm lengths.
  3. 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.

Notes

TIP: Instead of squeezing the ginger, you can combine dressing ingredients and leave to stand for 10 minutes before straining and drizzling over salad.

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