Pink and green prawn and pasta salad

Pink and green prawn and pasta salad

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.

Pink and green prawn and pasta salad

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.”

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

  • Serves icon Serves 6
  • Time icon 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.

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.”

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

Nutrition: Per serving

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

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
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutrition

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

Buy ingredients online

Recipe By:

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Budget pasta recipes

Prawn, lemon and mint pasta

Who doesn’t love a meal that’s ready on the table...

Save recipe icon Save recipe icon Save recipe

Budget pasta recipes

Chilli tomato and prawn pasta

A quick Mediterranean-style pasta dish that’s made with chilli, tomato...

Save recipe icon Save recipe icon Save recipe

Lunch recipes to take to work

Waldorf pasta salad

This healthier take on waldorf salad uses greek yoghurt instead...

Save recipe icon Save recipe icon Save recipe

Picnic recipes

Radicchio and orzo pasta salad

Great as a pack-and-go picnic dish or wonderful as a...

Save recipe icon Save recipe icon Save recipe

Spinach recipes

Summer spinach pasta salad

This 15-minute pasta salad recipe with spinach and goat’s cheese...

Save recipe icon Save recipe icon Save recipe

Prawn recipes

Battered prawns with spiced herb relish

Serve this crispy prawn recipe with fresh herb relish at...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.