About this recipe:A wonderful salad for the summer. Macaroni is tossed with prawns, celery, spring onions, eggs, mayonnaise and fresh herbs. It's creamy and totally delicious. Perfect with barbecued meats.
110g uncooked macaroni pasta
150g small cooked prawns, chopped
3 sticks celery, finely chopped
2 spring onions, finely sliced
1/2 teaspoon finely chopped fresh dill
1 tablespoon coarsely chopped fresh parsley
4 tablespoons fresh lemon juice
salt and pepper to taste
1 sprig fresh dill for garnish or as needed
1 sprig fresh parsley for garnish or as needed
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Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 2.5cm. Cover the saucepan and bring the water to the boil; remove from heat and let the eggs stand in the hot water for 15 minutes. Drain the hot water; cool the eggs under cold running water in the sink. Peel and set aside.
While the eggs are cooking, fill a large pot with lightly salted water and bring to a rolling boil. Stir in the macaroni pasta and return to the boil. Cook uncovered, stirring occasionally, until the macaroni has cooked through, but is still firm to the bite, about 8 minutes. Drain. Rinse the macaroni in cold water until cool and drain thoroughly.
In a large salad bowl, lightly toss the cooked macaroni, prawns, celery, spring onions, chopped dill, chopped parsley, lemon juice and mayonnaise until thoroughly combined. Season with salt and pepper.
Slice the hard-boiled eggs and reserve several pretty slices for garnish. Gently fold in the rest of the eggs. Arrange reserved egg slices, sprigs of dill and parsley sprigs on top of the salad; chill for 1 to 2 hours before serving.