Farfalle with prawns, watercress & capers
SmartPoints® value per serving
A delicious summery pasta salad, ideal for al fresco eating.
White pasta, dry
Prawns, Peeled & Cooked
Capers, in Brine
Lemon Juice, Fresh
Reduced Fat Mayonnaise
- Cook the pasta according to the packet instructions, then drain and refresh under cold running water. Drain very well and tip into a mixing bowl. Add the spring onions, watercress, tomatoes and prawns.
- To make the dressing, blot the capers with kitchen paper, then chop them roughly. Combine with the remaining ingredients and season well with black pepper. Add a splash of water if the mixture looks too thick.
- Divide the pasta between 2 bowls and drizzle with the dressing, then sprinkle with extra capers if you like. Serve with the lemon wedges, if using.
If you make this the night before, you can take a portion to work. Mix the dressing into the salad, and just pop a lemon wedge in your lunch box to squeeze over when ready to eat.