Prawn and Veggie Pasta Salad

    45 min

    A very colourful salad that's great any time of the year but if I'm honest - it tastes best in the summer. We had this growing up but this recipe is a slightly altered version of my mum's.

    7 people made this

    Serves: 8 

    • 350g pasta
    • 1 small green pepper, chopped
    • 1 small red pepper, chopped
    • 3 spring onions, finely chopped
    • 3 sticks celery, chopped
    • 25 large pitted black olives, sliced
    • 120g prawns, cooked
    • 230g creamy mayonnaise
    • 1 teaspoon mustard
    • 1 teaspoon caster sugar
    • 2 teaspoons vinegar
    • Salt and pepper, to taste

    Prep:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and rinse in cold water.
    2. In a large bowl, combine pasta, green pepper, red pepper, onion, celery, olives and prawn. In a separate bowl mix together: mayonnaise, mustard, sugar, vinegar, salt and pepper; pour over salad.
    3. Can be served immediately, but best when chilled a few hours.

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    Reviews & ratings
    Average global rating:

    Reviews in English (5)


    I only gave this 4 stars because i am not a great lover of shrimp. I will say though that it was a huge hit at the pot luck i took it too. I am very big on food presentation and this salad looks very appetizing. I'll make it again.  -  09 Aug 2003  (Review from Allrecipes US | Canada)


    This recipe was very easy to make turned out really good. I didn't have the peppers so I substituted shredded carrots and yellow squash. The tang of the dressing was just right.  -  23 Jun 2009  (Review from Allrecipes US | Canada)


    This recipe was all right, but nothing spectacular. I added a small jar of artichoke hearts but otherwise made it exactly as the recipe directs. I thought the salad dressing was lacking the "wow" factor, and it didn't get better the next day. I'll make it again, but next time I'll add a teaspoon of curry powder.  -  29 Jan 2010  (Review from Allrecipes US | Canada)