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.
225g conchiglie (shell) pasta
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
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Method Prep:10min › Cook:10min › Ready in:20min
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.
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.