Prawn and asparagus pasta salad

    Prawn and asparagus pasta salad


    58 people made this

    About this recipe: A super-delicious salad, that's packed full of flavour. Orzo is tossed with prawns, asparagus and spring onions in a light olive oil and lemon dressing. It's perfect for summer picnics or barbecues.

    Serves: 6 

    • 12 extra-large prawns
    • 1 clove garlic, finely chopped
    • 2 tablespoons extra-virgin olive oil
    • 2 litres water
    • 225g orzo pasta
    • 450g fresh asparagus, trimmed and cut into 2.5cm pieces
    • 2 tablespoons extra-virgin olive oil
    • 2 spring onions, chopped
    • 1 tablespoon white balsamic vinegar
    • 1 tablespoon fresh lemon juice
    • 2 teaspoons honey mustard
    • 2 tablespoons finely chopped fresh basil
    • salt and pepper to taste

    Prep:20min  ›  Cook:20min  ›  Extra time:2hr chilling  ›  Ready in:2hr40min 

    1. Peel prawns, reserving the shells. In a frying pan over medium heat, cook the garlic and prawns in 2 tablespoons of olive oil, stirring frequently to keep the garlic from browning. When prawns are cooked through, remove from heat, cool and cut into 1.25cm pieces.
    2. Bring water to the boil in a saucepan over high heat. Add prawn shells, boil for 5 minutes, then strain out shells and discard. Stir in the orzo and cook for 5 minutes. Stir in the asparagus pieces and continue cooking until the pasta is al dente, about 4 minutes. Drain into a mesh sieve and rinse in cold water.
    3. Toss pasta and asparagus with 2 tablespoons of olive oil, prawns and spring onions until evenly coated. In a separate bowl, whisk the vinegar, lemon juice, mustard and basil until incorporated. Pour over pasta mixture and toss well; season to taste with salt and pepper. Chill for 2 hours.

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