Creamy dill prawn and pasta salad

Creamy dill prawn and pasta salad


35 people made this

About this recipe: Cooked prawns and sea shell pasta are tossed in a soured cream, fresh dill and Dijon mustard mayonnaise with tomatoes, cucumbers and shallots, then seasoned and chilled. Fantastic prawn and pasta salad for a spring or summer picnic or barbecue.


Serves: 12 

  • 225g conchiglie (shell) pasta
  • 235g mayonnaise
  • 4 tablespoons soured cream
  • 1 1/2 tablespoons lemon juice
  • 1 1/2 tablespoons Dijon mustard
  • 4 tablespoons chopped fresh dill
  • 1/4 teaspoon ground black pepper
  • 225g small prawns, peeled and deveined
  • 60g chopped celery
  • 65g chopped seeded cucumber
  • 2 tomatoes, diced
  • 3 tablespoons minced shallot
  • 1 pinch salt to taste

Prep:10min  ›  Cook:10min  ›  Ready in:20min 

  1. Bring a large pot of lightly salted water to the boil. Add pasta and cook until tender, about 8 minutes. Drain and rinse under cold running water to cool.
  2. In a serving bowl combine the mayonnaise, soured cream, lemon juice, mustard, dill and black pepper. Gently stir in the pasta, prawns, celery, cucumber, tomato and shallots. Mix in salt to taste and refrigerate for at least 2 hours before serving.

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