Herby prawn pasta salad

    (44)
    1 hour 45 min

    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.


    49 people made this

    Ingredients
    Serves: 12 

    • 3 eggs
    • 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
    • 250ml mayonnaise
    • salt and pepper to taste
    • 1 sprig fresh dill for garnish or as needed
    • 1 sprig fresh parsley for garnish or as needed

    Method
    Prep:30min  ›  Cook:15min  ›  Extra time:1hr chilling  ›  Ready in:1hr45min 

    1. 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.
    2. 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.
    3. 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.
    4. 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.
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    Average global rating:
    (44)

    Reviews in English (39)

    by
    47

    This has been my basic macaroni salad recipe for almost 40 years. I use more hard boiled eggs, frozen salad shrimp, omit the dill and use MiracleWhip in place of the mayo. It's the only time I ever use Miracle Whip! Make it a day ahead, except for the shrimp as the flavors meld and the macaroni tends to absorb the MW, you may need to add a bit more. Then gently fold the shrimp in before serving.  -  11 Jun 2010  (Review from Allrecipes US | Canada)

    by
    36

    This is SUPER delicious!!! I made it for a family get-together and everyone loved it, and I've made it a few more times since then. The first time I made it, I chopped the shrimp up, but I didn't like that the pieces were so small you couldn't really get a strong flavor from them, so the second time I left them whole and it was so much better. And I use some I get at the meat counter rather than canned. I also sub dried dill for fresh, and use about 1 1/2 Tbs, and that works well. I also double the lemon juice. One time I made these I had no eggs, and it tasted delish without them, too. Really, I think this is a hard one to screw up no matter what you do...which is nice.  -  10 Sep 2010  (Review from Allrecipes US | Canada)

    by
    26

    This is salad is divine. I had second helping as it was so addictive. I used Japanese mayonnaise and thawed fresh shrimp. Added crab-meat as well. Added more lemon juice to make it more tangy and the result was excellent! Thank you for this awesome recipe!  -  20 Dec 2010  (Review from Allrecipes US | Canada)

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