Prawn and Veggie Pasta Salad
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.
Ingredients
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
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.
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Reviews & ratings
Average global rating:
(6)
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)