Pasta, prawn and ginger salad
4
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ginger and lemon combine to make a zesty dressing for this seafood pasta salad that promises to have you satisfied and smiling
Ingredients
Dry pasta
100 g
Asparagus
2 bunch(es)
Yellow capsicum
1 medium, thinly sliced
Cooked peeled prawns
360 g, (buy 1kg shell-on prawns, then peel and devein)
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.
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