About this recipe: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.
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
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:30min › Cook:15min › Ready in:45min
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.
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.
Can be served immediately, but best when chilled a few hours.