Photo of Farfalle with prawns, watercress & capers by WW

Farfalle with prawns, watercress & capers

7 - 9
PersonalPoints™ per serving
Total Time
15 min
5 min
10 min
A delicious summery pasta salad, ideal for al fresco eating.


White pasta, dry

100 g

Spring Onions

4 medium


25 g

Cherry Tomatoes

200 g

Prawns, Peeled & Cooked

150 g


1 medium

Capers, in Brine

1 tablespoons

Dill, Fresh

2 tablespoons

Lemon Juice, Fresh

1 tablespoons

Reduced Fat Mayonnaise

2 tablespoons


  1. 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.
  2. 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.
  3. 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.