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Reader recipe: prawn pasta salad
Serves: 4
Prep time: 10 minsTotal time: 
Recipe photograph by Dan Jones
Reader recipe: prawn pasta salad
Pam Stewart from Edinburgh entered our competition for an original spring pasta dish. We loved her Mediterranean-influenced salad. ‘I love this as it’s quick and easy to make and is healthy but tasty. It can be served without prawns as a side salad, or even served as a hot dish. I enjoy it with crusty bread and a glass of white wine.’
Serves: 4
Prep time: 10 minsTotal time:
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Nutritional information (per serving)
Calories
450Kcal
Fat
7gr
Saturates
1gr
Carbs
62gr
Sugars
5gr
Fibre
7gr
Protein
32gr
Salt
0.4gr
Ingredients
- 300g dried spirali, or other pasta shape
- 200g fresh peas or frozen petits pois
- 1 red chilli
- 2 ripe vine tomatoes
- 2 garlic cloves
- 10 sundried tomatoes, drained, plus 2 tbsp oil from the jar
- handful of basil leaves
- 2 tsp white wine vinegar
- 2 x 150g packs cooked king prawns
Step by step
- Cook the pasta in salted boiling water for 9 minutes and then add the peas. Continue to cook for a further 2-3 minutes until both the pasta and peas are just tender but not too soft. Drain in a colander and run under cold water to cool (skip the cold rinse if you’re serving this as a hot pasta dish).
- Meanwhile, for a dressing, roughly chop the chilli (deseed it if you wish), the vine tomatoes, garlic and half of the sundried tomatoes. Place in a small food processor with half of the basil, 2 tablespoons of oil from the sundried tomato jar and the vinegar. Blitz the mixture until smooth, season and transfer to a large bowl.
- Chop the remaining sundried tomatoes and add these to the dressing with the pasta, peas and the rest of the basil leaves. Add the cooked prawns, toss together and check the seasoning to taste.