| | Prawn cocktail pasta salad
Prawn cocktail pasta salad
Prawn cocktail pasta salad 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Cook the pasta in a large saucepan of boiling salted water, following packet directions or until al dente. Refresh under cold water and drain.
  2. Meanwhile, for the dressing, whisk together the mayonnaise, tomato sauce, juice and Worcestershire sauce in a large bowl.
  3. Arrange the pasta, prawns, cucumber, avocado, salad mix, chives, mint and dill on a platter. Season. Drizzle with the dressing and scatter with extra dill. Serve with lemon wedges, if you like.
Time for preparing:
10 min.


  • 300g dried penne pasta
  • 1kg cooked prawns, peeled, deveined, tails intact
  • 1 Lebanese cucumber, halved, thinly sliced
  • 1 avocado, thinly sliced
  • 60g baby leaf salad mix
  • 1 bunch fresh chives, finely chopped
  • 1/4 cup small fresh mint leaves
  • 2 tablespoons coarsely chopped fresh dill, plus extra sprigs, to serve
  • Lemon wedges, to serve (optional)
  • Dressing
  • 170g (2/3 cup) whole-egg mayonnaise
  • 1 1/2 tablespoons tomato sauce
  • 1 tablespoon fresh lemon juice
  • 3 teaspoons Worcestershire sauce