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Pink and green prawn and pasta salad

Published: 2 Jul 24
Updated: 29 Jul 24

Serve up a summer dinner with minimal faff. Debora Robertson’s verdant pasta salad is crammed with juicy pink prawns. Perfect for supper in the garden.

Debora says: “I love how green everything is in this salad, with the little shots of pink from the prawns, but you can add other veg – cherry tomatoes, either fresh or dried, and artichokes in oil work well. This keeps well for a couple of days in the fridge.”

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Easy
July 2024

Test kitchen approved

Serves 6
Hands-on time 45 min

Serve up a summer dinner with minimal faff. Debora Robertson’s verdant pasta salad is crammed with juicy pink prawns. Perfect for supper in the garden.

Mad for pasta salad? Browse all our favourite pasta salads in one place.

Dairy-free recipes

Nutrition: Per serving

Calories: 445kcals
Fat: 11g (1.6g saturated)
Protein: 19g
Carbohydrates: 62g (5.7g sugars)
Fibre: 8.2g
Salt: 0.7g

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Before you start

Debora used casarecce pasta here “because it soaks up the dressing beautifully and it’s easy to eat with a fork – no knife required” – but you can use any small pasta.

Before you start

Debora used casarecce pasta here “because it soaks up the dressing beautifully and it’s easy to eat with a fork – no knife required” – but you can use any small pasta.

Ingredients

250g peeled sustainable king prawns
500g dried casarecce pasta (or similar small pasta)
150g frozen (or fresh) petits pois
150g frozen (or fresh) broad beans, ideally peeled
1 small cucumber, diced
1 small celery stick, finely chopped
1 small shallot, finely chopped
Large bunch parsley, any large stalks removed, chopped
4 tbsp chopped chives
3 tbsp chopped tarragon leaves
2 tbsp chopped dill
Lemon wedges to serve

For the marinade/dressing

4 tbsp olive oil
Finely grated zest and juice 2 lemons
4 garlic cloves, finely chopped
1⁄2 tsp chilli flakes
1⁄2 tsp runny honey
1⁄2 tsp ground black pepper
1⁄2 tsp salt

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Method

Whisk all the marinade ingredients together in a bowl. Pour half in a jug for later, then add the prawns to the bowl and toss to coat in the remaining dressing. Leave them to marinate while you cook the rest of the dish, but don’t leave them in there for longer than 30 minutes.
Bring a large pan of salted water to the boil, then add the pasta and cook according to the packet instructions. Drain, tip into a large serving bowl, then pour over the reserved dressing while the pasta is hot. Toss to coat, then set aside to cool to room temperature, tossing a few times.
While the pasta cools, bring a pan of water to the boil and cook the peas and broad beans for a few minutes, then drain and cool under cold running water to halt the cooking process. Add them to the cooled pasta along with the rest of the vegetables and herbs.

Warm a frying pan over a high heat, then add the prawns and their marinade. Cook, rattling the pan from time to time, until the prawns are pink and opaque. Tip them – along with any marinade remaining in the pan – into the pasta and stir. Season with salt and pepper and serve with lemon wedges.