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Photo of Garlic prawn pasta salad with tomatoes & herbs by WW

Garlic prawn pasta salad with tomatoes & herbs

2 - 6
PersonalPoints™ per serving
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
6
Difficulty
Moderate
We’ve upgraded the humble pasta salad by adding zero-hero prawns and fresh herbs

Ingredients

Wholewheat Pasta, dry

250 g, fusilli

Green Beans

300 g

Sugar Snap Peas

150 g, halved lengthways

Olive Oil

2 tablespoons

Garlic

4 clove(s)

Basil, fresh

2 teaspoons, leaves and stems separated

Cherry Tomatoes

500 g

King Prawns, Raw

500 g, peeled and deveined, leaving tails intact

Lemon Juice, Fresh

60 ml, plus lemon wedges to serve

Dill, Fresh

2 tablespoons

Instructions

  1. Bring a pan of water to a boil and cook the pasta to pack instructions, adding the beans and peas for the last minute of cooking time. Drain and refresh under cold running water, then drain again.
  2. Meanwhile, heat the oil in a large pan over a low heat. Cook the the garlic, basil stems and tomatoes, stirring, for 2 minutes. Increase the heat to medium-high and add the prawns. Cook, stirring, for 2 minutes or until the prawns are pink. Discard the basil stems.
  3. Toss the pasta with the prawn mixure, lemon juice and most of the basil leaves and dill. Season to taste.
  4. Divide the pasta between plates, top with the remaining herbs and serve with the lemon wedges on the side.

Notes

Replace the prawns with 320g cooked and shredded skinless chicken breast.

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